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Poosarla VG, Bisoi S, Siripurapu A, Rathod BG, Ramadoss A, Kilaparthi S, Shivshetty N, Rajagopalan G. Extension of shelf life of tomato (Solanum lycopersicum L.) by using a coating of polyhydroxybutyrate-carboxymethyl cellulose-pectin-thymol conjugate. J Food Sci 2024. [PMID: 39175180 DOI: 10.1111/1750-3841.17312] [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: 05/27/2024] [Revised: 06/27/2024] [Accepted: 07/30/2024] [Indexed: 08/24/2024]
Abstract
This study targets explicitly finding an alternative to petroleum-based plastic films that burden the environment, which is a high priority. Hence, polymeric films were prepared with carboxymethyl cellulose (CMC) (4%), pectin (2%), and polyhydroxybutyrate (PHB) (0.5%) with different concentrations of thymol (0.3%, 0.9%, 1.8%, 3%, and 5%) and glycerol as a plasticizer by solution casting technique. The prepared films were tested for mechanical, optical, antimicrobial, and antioxidant properties. Film F5 (CMC + P + PHB + 0.9%thymol) showed an excellent tensile strength of 15 MPa, Young's modulus of 395 MPa, antioxidant activity (AA) (92%), rapid soil biodegradation (21 days), and strong antimicrobial activity against bacterial and fungal cultures such as Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Aspergillus flavus. The thymol content increase in films F6 (1.8%), F7 (3%), and F8 (5%) displayed a decrease in mechanical properties due to thymol's hydrophobicity. For shelf life studies on tomatoes, F2, a film without thymol (poor antimicrobial and antioxidant activities), F5 (film with superior mechanical, optical, antimicrobial, and antioxidant properties), and F7 (film with low mechanical properties) were selected. Film F5 coatings on tomato fruit enhanced the shelf life of up to 15 days by preventing weight loss, preserving firmness, and delaying changes in biochemical constituents like lycopene, phenols, and AA. Based on the mechanical, optical, antimicrobial, antioxidant, and shelf life results, the film F5 is suitable for active food packaging and preservation. PRACTICAL APPLICATION: The developed active biodegradable composite can be utilized as a coating to extend the shelf life of fruits and vegetables. These coatings are easy to produce and apply, offering a sustainable solution to reduce food waste. On an industrial scale, they can be applied to food products, ensuring longer freshness without any technical challenges.
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Affiliation(s)
- Venkata Giridhar Poosarla
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Suchitra Bisoi
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Aruna Siripurapu
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Baliram Gurunath Rathod
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Aparna Ramadoss
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Suresh Kilaparthi
- Department of Mechanical Engineering, GITAM School of Technology, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Nagaveni Shivshetty
- Department of Life Sciences, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Gobinath Rajagopalan
- Industrial Biotechnology Laboratory, Faculty of Life Sciences and Biotechnology, South Asian University, New Delhi, Delhi, India
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Lou L, Chen H, Zhang L. Biodegradable gelatin/pectin films containing cellulose nanofibers and biguanide polymers: Characterization and application in sweet cherry packaging. Int J Biol Macromol 2024; 274:133530. [PMID: 38945332 DOI: 10.1016/j.ijbiomac.2024.133530] [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: 04/18/2024] [Revised: 06/07/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
To expand the utilization of gelatin and pectin derived from agricultural by-products, the composite films composed of gelatin, citrus pectin, cellulose nanofibers (CNF), and polyhexamethylene biguanide hydrochloride (PHMB) were prepared through the solvent casting method. Fourier infrared spectroscopy analysis verified the successful integration of CNF and PHMB into the gelatin-pectin matrix. The incorporation of CNF as a reinforcing agent substantially enhanced the barrier capabilities of the composite film. Moreover, the addition of PHMB, functioning as an antimicrobial agent, not only granted the film with antibacterial properties but also improved its physical characteristics and biodegradability. A water contact angle experiment revealed the film presented a certain degree of hydrophobicity. The optimal performances were attained with a composition in which CNF and PHMB constituted 8 % and 3 %, respectively, of the total weight of gelatin and pectin. As a packaging film, the composite film demonstrated its effectiveness by reducing the decay index and weight loss rate of sweet cherries during a 12-day storage period. In the soil degradation test, the composite film exhibited notable structural degradation by the 16th day. Consequently, the composite film will be used as an innovative and biodegradable packaging material to provide a sustainable solution for food packaging industries.
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Affiliation(s)
- Lan Lou
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongyan Chen
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Lilin Zhang
- School of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
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3
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Mwita CS, Muhammad R, Nettey-Oppong EE, Enkhbayar D, Ali A, Ahn J, Kim SW, Seok YS, Choi SH. Chitosan Extracted from the Biomass of Tenebrio molitor Larvae as a Sustainable Packaging Film. MATERIALS (BASEL, SWITZERLAND) 2024; 17:3670. [PMID: 39124333 PMCID: PMC11312738 DOI: 10.3390/ma17153670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/22/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024]
Abstract
Waste from non-degradable packaging materials poses a serious environmental risk and has led to interest in developing sustainable bio-based packaging materials. Sustainable packaging materials have been made from diverse naturally derived materials such as bamboo, sugarcane, and corn starch. In this study, we made a sustainable packaging film using chitosan extracted from the biomass of yellow mealworm (Tenebrio molitor) shell waste. The extracted chitosan was used to create films, cross-linked with citric acid (CA) and with the addition of glycerol to impart flexibility, using the solvent casting method. The successful cross-linking was evaluated using Fourier-Transform Infrared (FTIR) analysis. The CA cross-linked mealworm chitosan (CAMC) films exhibited improved water resistance with moisture content reduced from 19.9 to 14.5%. Improved barrier properties were also noted, with a 28.7% and 10.2% decrease in vapor permeability and vapor transmission rate, respectively. Bananas were selected for food preservation, and significant changes were observed over a duration of 10 days. Compared to the control sample, bananas packaged in CAMC pouches exhibited a lesser loss in weight because of excellent barrier properties against water vapor. Moreover, the quality and texture of bananas packaged in CAMC pouch remained intact over the duration of the experiment. This indicates that adding citric acid and glycerol to the chitosan structure holds promise for effective food wrapping and contributes to the enhancement of banana shelf life. Through this study, we concluded that chitosan film derived from mealworm biomass has potential as a valuable resource for sustainable packaging solutions, promoting the adoption of environmentally friendly practices in the food industry.
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Affiliation(s)
- Chacha Saidi Mwita
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
| | - Riaz Muhammad
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
| | - Ezekiel Edward Nettey-Oppong
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
| | - Doljinsuren Enkhbayar
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
| | - Ahmed Ali
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
- Department of Electrical Engineering, Sukkur IBA University, Sukkur 65200, Pakistan
| | - Jiwon Ahn
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
| | - Seong-Wan Kim
- Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Republic of Korea;
| | - Young-Seek Seok
- Gangwon-do Agricultural Product Registered Seed Station, Chuncheon 24410, Republic of Korea
| | - Seung Ho Choi
- Department of Biomedical Engineering, Yonsei University, Wonju 26493, Republic of Korea; (C.S.M.); (R.M.); (E.E.N.-O.); (D.E.); (J.A.)
- Department of Integrative Medicine, Major in Digital Healthcare, Yonsei University College of Medicine, Seoul 06229, Republic of Korea
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Holguín Posso AM, Macías Silva JC, Castañeda Niño JP, Mina Hernandez JH, Fajardo Cabrera de Lima LDP. Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials. Polymers (Basel) 2024; 16:1608. [PMID: 38891558 PMCID: PMC11174894 DOI: 10.3390/polym16111608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/15/2024] [Accepted: 05/18/2024] [Indexed: 06/21/2024] Open
Abstract
When the cocoa pod husk (CPH) is used and processed, two types of flour were obtained and can be differentiated by particle size, fine flour (FFCH), and coarse flour (CFCH) and can be used as a possible reinforcement for the development of bio-based composite materials. Each flour was obtained from chopping, drying by forced convection, milling by blades, and sieving using the 100 mesh/bottom according to the Tyler series. Their physicochemical, thermal, and structural characterization made it possible to identify the lower presence of lignin and higher proportions of cellulose and pectin in FFCH. Based on the properties identified in FFCH, it was included in the processing of thermoplastic starch (TPS) from the plantain pulp (Musa paradisiaca) and its respective bio-based composite material using plantain peel short fiber (PPSF) as a reinforcing agent using the following sequence of processing techniques: extrusion, internal mixing, and compression molding. The influence of FFCH contributed to the increase in ultimate tensile strength (7.59 MPa) and higher matrix-reinforcement interaction when obtaining the freshly processed composite material (day 0) when compared to the bio-based composite material with higher FCP content (30%) in the absence of FFCH. As for the disadvantages of FFCH, reduced thermal stability (323.57 to 300.47 °C) and losses in ultimate tensile strength (0.73 MPa) and modulus of elasticity (142.53 to 26.17 MPa) during storage progress were identified. In the case of TPS, the strengthening action of FFCH was not evident. Finally, the use of CFCH was not considered for the elaboration of the bio-based composite material because it reached a higher lignin content than FFCH, which was expected to decrease its affinity with the TPS matrix, resulting in lower mechanical properties in the material.
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Affiliation(s)
- Andrés Mauricio Holguín Posso
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Juan Carlos Macías Silva
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Juan Pablo Castañeda Niño
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Jose Herminsul Mina Hernandez
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Lety del Pilar Fajardo Cabrera de Lima
- Grupo Tribología, Polímeros, Metalurgia de Polvos y Transformaciones de Residuos Sólidos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia;
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Chang Y, An R, Sun S, Hou M, Han F, Song S. Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties. Molecules 2024; 29:2619. [PMID: 38893495 PMCID: PMC11173423 DOI: 10.3390/molecules29112619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/27/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024] Open
Abstract
Muscadine grapes are characterized by their large and abundant seeds and hard and thick skins that contain significant amounts of dietary fiber (DF). The current study investigated the chemical constituents, molecular architecture, and physicochemical attributes of DF derived from Muscadine grapes (Granny Val and Alachua) and compared them with those derived from Shine Muscat and Kyoho. Using a combined enzymatic method, the total dietary fiber (TDF) was extracted and divided into two parts: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). TDF (mainly IDF, with a small fraction of SDF) was dominated by cellulose, followed by pectin and hemicellulose. In addition, Granny Val and Alachua had a significantly higher abundance of TDF and IDF compared with Shine Muscat and Kyoho. Moreover, Shine Muscat had significantly the highest abundance of SDF among the four grape varieties. Of note, IDF from Granny Val and Alachua exhibited a complex and dense texture on its surface, and notably outperformed Shine Muscat and Kyoho in terms of cholesterol, fatty acid, heavy metal adsorption, and antioxidant activity. Collectively, Muscadine grapes, i.e., Granny Val and Alachua in the current study, possessed elevated DF levels (predominantly IDF), and their enhanced bioactivity underscored their potential as a potential food ingredient for further use.
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Affiliation(s)
- Yingying Chang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (R.A.); (S.S.)
| | - Ran An
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (R.A.); (S.S.)
| | - Sijie Sun
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (R.A.); (S.S.)
| | - Min Hou
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200240, China;
| | - Fuliang Han
- School of Wine, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Shiren Song
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.C.); (R.A.); (S.S.)
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6
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Akbarian-Saravi N, Basar IA, Margoto OH, Abdollahi G N, Crawford B, Magel B, Gharibnavaz M, Eskicioglu C, Milani AS. Characterization of the Mechanical, Biodegradation, and Morphological Properties of NBR/Biopolymer Blend, Integrated with a Risk Evaluation. ACS OMEGA 2024; 9:9256-9268. [PMID: 38434901 PMCID: PMC10906039 DOI: 10.1021/acsomega.3c08301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/17/2024] [Accepted: 01/24/2024] [Indexed: 03/05/2024]
Abstract
Biopolymer blends have attracted considerable attention in industrial applications due to their notable mechanical properties and biodegradability. This work delves into the innovative combination of butadiene-acrylonitrile (referred to as NBR) with a pectin-based biopolymer (NGP) at a 90:10 mass ratio through a detailed analysis employing mechanical characterization, Fourier transform infrared (FTIR) analysis, thermogravimetric analysis (TGA), and morphology studies using SEM. Additionally, biopolymer's biodegradability under aerobic and anaerobic conditions is tested. The study's findings underscore the superior tensile strength and elongation at break of the NGP/NBR blend in comparison to pure NBR, while also exhibiting a decrease in puncture resistance due to imperfect bonds at the particle-matrix interfaces, necessitating the use of a compatibilizer. In anaerobic conditions, evaluation of biodegradable properties reveals 2% and 12% biodegradability in NBR and NGP/NBR blend, respectively. The degradation properties were also aligned with TGA results highlighting a lower decomposition temperature for NGP. Additionally, this research integrates the application of a conditional value-at-risk (CVaR)-based analysis of the blend's tensile properties to evaluate the uncertainty impact in the experiment. Under risk, a significant enhancement in the tensile performance (by 80%) of the NGP/NBR blend was shown compared to pure NBR. Ultimately, the study shows that adding pectin to the NBR compound amplifies the overall performance of the biopolymer significantly under select criteria.
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Affiliation(s)
- Niloofar Akbarian-Saravi
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Ibrahim Alper Basar
- Bioreactor
Technology Group, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Olivia Helena Margoto
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Nadia Abdollahi G
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Bryn Crawford
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Benjamin Magel
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | | | - Cigdem Eskicioglu
- Bioreactor
Technology Group, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
| | - Abbas S. Milani
- Composites
Research Network-Okanagan Laboratory, School of Engineering, University of British Columbia, Kelowna, British Columbia V1V 1V7, Canada
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Koshy J, Sangeetha D. Recent progress and treatment strategy of pectin polysaccharide based tissue engineering scaffolds in cancer therapy, wound healing and cartilage regeneration. Int J Biol Macromol 2024; 257:128594. [PMID: 38056744 DOI: 10.1016/j.ijbiomac.2023.128594] [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: 08/15/2023] [Revised: 11/12/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
Natural polymers and its mixtures in the form of films, sponges and hydrogels are playing a major role in tissue engineering and regenerative medicine. Hydrogels have been extensively investigated as standalone materials for drug delivery purposes as they enable effective encapsulation and sustained release of drugs. Biopolymers are widely utilised in the fabrication of hydrogels due to their safety, biocompatibility, low toxicity, and regulated breakdown by human enzymes. Among all the biopolymers, polysaccharide-based polymer is well suited to overcome the limitations of traditional wound dressing materials. Pectin is a polysaccharide which can be extracted from different plant sources and is used in various pharmaceutical and biomedical applications including cartilage regeneration. Pectin itself cannot be employed as scaffolds for tissue engineering since it decomposes quickly. This article discusses recent research and developments on pectin polysaccharide, including its types, origins, applications, and potential demands for use in AI-mediated scaffolds. It also covers the materials-design process, strategy for implementation to material selection and fabrication methods for evaluation. Finally, we discuss unmet requirements and current obstacles in the development of optimal materials for wound healing and bone-tissue regeneration, as well as emerging strategies in the field.
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Affiliation(s)
- Jijo Koshy
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - D Sangeetha
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India.
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8
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Dias IP, Barbieri SF, da Costa Amaral S, Silveira JLM. Development and characterization of films from Campomanesia xanthocarpa and commercial citrus pectins with different degrees of methyl-esterification. Int J Biol Macromol 2024; 257:128554. [PMID: 38056731 DOI: 10.1016/j.ijbiomac.2023.128554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/17/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
In this study, pectins from commercial citrus and isolated from gabiroba (Campomanesia xanthocarpa) fruits, were obtained with different degrees of methyl-esterification (DM) and applied in the films. The DM ranged from 0 % to 62.5 % and the gradual de-esterification process was confirmed by mono-dimensional analysis (1H NMR). In order to investigate the influence of DM values in pectin film properties, PCP (DM: 62.5 %); PCP-5 (DM: 37.4 %); PCP-15 (DM: 19.1 %), and a fully de-esterified sample PCP-35 (DM: 0 %) were selected. The functional properties of the films clearly showed that the DM and cross-linking process are necessary to obtain a material with water resistance. Furthermore, pectin isolated from the fruits of gabiroba was purified (GW-Na, DM: 51.9 %) and partially de-esterified (GW-Na-5, DM: 37.1 %). These pectins were used, for the first time, in development of films and the physical and mechanical properties were compared with films made with PCP and PCP-5 samples. GW-Na and GW-Na-5 films presented suitable properties, with reduced solubility reduced (57.1 and 26.2 %), high degree of swelling (2.14 and 2.26), low flexibility (18.05 and 6.11 MPa), respectively. High strength and rigidity (99.36 and 1040.9 MPa), for both films (GW-Na and GW-Na-5) were demonstrated, similar to that obtained by analyzed citrus pectin.
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Affiliation(s)
- Isabela Pereira Dias
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Shayla Fernanda Barbieri
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Sarah da Costa Amaral
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Joana Léa Meira Silveira
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil.
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Athanasopoulou E, Bigi F, Maurizzi E, Karellou EIE, Pappas CS, Quartieri A, Tsironi T. Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. Sci Rep 2024; 14:517. [PMID: 38177403 PMCID: PMC10767132 DOI: 10.1038/s41598-024-51163-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 01/01/2024] [Indexed: 01/06/2024] Open
Abstract
The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV-Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7-8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish.
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Affiliation(s)
- Evmorfia Athanasopoulou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Francesco Bigi
- Packtin, Via Del Chionso, 14/I, 42122, Reggio Emilia, RE, Italy
| | - Enrico Maurizzi
- Department of Life Science, University of Modena and Reggio Emilia, Via John Fitzgerald Kennedy 17/I, 42122, Reggio Emilia, RE, Italy
| | | | - Christos S Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | | | - Theofania Tsironi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
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Rani S, Lal S, Kumar S, Kumar P, Nagar JK, Kennedy JF. Utilization of marine and agro-waste materials as an economical and active food packaging: Antimicrobial, mechanical and biodegradation studies of O-Carboxymethyl chitosan/pectin/neem composite films. Int J Biol Macromol 2024; 254:128038. [PMID: 37963501 DOI: 10.1016/j.ijbiomac.2023.128038] [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: 08/28/2023] [Revised: 10/05/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
The present work deals with the eco-friendly preparation of highly degradable food packaging films consisting of O-CMC (O-Carboxymethyl Chitosan) and pectin, incorporated with neem (Azadirachta indica) leaves powder and extract. This study aimed to investigate the tensile properties, antimicrobial activity, biodegradability, and thermal behavior of the composite films. The results of tensile strength and elongation at break, showed that the incorporation of neem leaves powder improved the tensile properties (7.11 MPa) of the composite films compared to the neat O-CMC and pectin films (3.02 MPa). The antimicrobial activity of the films was evaluated against a panel of microorganisms including both gram-positive and gram-negative bacteria as well as fungi. The composite films exhibited excellent antimicrobial activity with a zone of inhibition (12-17.6 mm) against the tested microorganisms. The opacity of the composite films ranges from 1.14 to 4.40 mm-1 and the addition of fiber causes a decrease in opacity value. Biodegradability studies were conducted by Soil burial method and the films demonstrated complete biodegradability within 75 days. The results of thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) of composite films show that they are thermally stable and might be used in food packaging.
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Affiliation(s)
- Shikha Rani
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India; Department of Chemistry, Pt. CLS Government College, Karnal, Haryana 132001, India
| | - Sohan Lal
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Sumit Kumar
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Parvin Kumar
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Jitendra K Nagar
- Dr. Bhim Rao Ambedkar College, University of Delhi, Delhi 110094, India
| | - John F Kennedy
- Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
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11
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Nastasi JR, Fitzgerald MA, Kontogiorgos V. Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts. Int J Biol Macromol 2023; 253:127536. [PMID: 37863131 DOI: 10.1016/j.ijbiomac.2023.127536] [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: 04/20/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/22/2023]
Abstract
The mechanical properties of pectin films enhanced with polyphenol-rich fruit extracts were investigated. The scavenging and reducing activity of plant extracts incorporated into the pectin films were determined using bench assays, and their antioxidant activity was correlated with a high presence of polyphenols, which were predominantly comprised of flavonoids and anthocyanins. The pectin films generated from the extracts exhibited a range of mechanical properties; tensile strength (4.99 MPa - 6.91 MPa), elongation at break (45.8 % - 52.3 %), and stiffness (1835 g mm-1 - 2765 g mm-1). To investigate the underlying relationships between plant extract composition and mechanical properties, Projection to Latent Structures (PLS) models were developed. The PLS models revealed that extracts containing high sugar and polyphenol content increase the tensile strength and moisture content of films. The elongation at break of the films was improved or diminished depending on the profile of sugar, acids, and polyphenols in the fruit extracts. Furthermore, the structures and concentration of anthocyanins and flavonoids were identified to strongly influenced the elongation at break differences. By modifying the concentration of sugars, organic acids, and polyphenols, the mechanical properties of pectin-based films can be tuned for tailored applications as food packaging materials.
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Affiliation(s)
- Joseph Robert Nastasi
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia.
| | - Melissa A Fitzgerald
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Vassilis Kontogiorgos
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
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12
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Riseh RS, Vazvani MG, Kennedy JF. β-glucan-induced disease resistance in plants: A review. Int J Biol Macromol 2023; 253:127043. [PMID: 37742892 DOI: 10.1016/j.ijbiomac.2023.127043] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/06/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
Systemic acquired resistance (SAR) and induced systemic resistance (ISR) are caused by various factors, including both pathogenic and non-pathogenic ones. β-glucan primarily originates from bacteria and fungi, some species of these organisms work as biological agents in causing diseases. When β-glucan enters plants, it triggers the defense system, leading to various reactions such as the production of proteins related to pathogenicity and defense enzymes. By extracting β-glucan from disturbed microorganisms and using it as an inducing agent, plant diseases can be effectively controlled by activating the plant's defense system. β-glucan plays a crucial role during the interaction between plants and pathogens. Therefore, modeling the plant-pathogen relationship and using the molecules involved in this interaction can help in controlling plant diseases, as pathogens have genes related to resistance against pathogenicity. Thus, it is reasonable to identify and use biological induction agents at a large scale by extracting these compounds.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran.
| | - Mozhgan Gholizadeh Vazvani
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
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13
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Podetti C, Riveros-Gomez M, Román MC, Zalazar-García D, Fabani MP, Mazza G, Rodríguez R. Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process. Molecules 2023; 28:7656. [PMID: 38005378 PMCID: PMC10675440 DOI: 10.3390/molecules28227656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and ultrasound was carried out considering three variables: time, pH, and temperature. The extraction procedure was optimized using the Box-Behnken design, these being the most suitable conditions, with an extraction time of 34.16 min, a pH of 2.2, and a temperature of 89.87 °C. At this point, the pectin yield was 31.89%, with a total retained polyphenol content of 15.84 mg GAE/g pectin. In addition, the water activity, ash content, equivalent weight, methoxyl content, and degree of esterification were determined for the pectin obtained at the optimal point. This study demonstrates that polyphenol-enriched pectin can be obtained from pomegranate peel via an eco-friendly and efficient method, and that it presents similar properties to commercial pectin, preserving its quality and with potential use as an ingredient or food supplement with a high nutritional value. This work contributes to developing sustainable strategies to valorize pomegranate agro-industrial waste and produce high-value functional ingredients.
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Affiliation(s)
- Celina Podetti
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Mathias Riveros-Gomez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Celia Román
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Daniela Zalazar-García
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Paula Fabani
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (Consejo Nacional de Investigaciones Científicas y Técnicas—CONICET and Universidad Nacional del Comahue) Buenos Aires 1400, Neuquén 8300, Argentina
| | - Rosa Rodríguez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
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14
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Chalapud MC, Salgado-Cruz MDLP, Baümler ER, Carelli AA, Morales-Sánchez E, Calderón-Domínguez G, García-Hernández AB. Study of the Physical, Chemical, and Structural Properties of Low- and High-Methoxyl Pectin-Based Film Matrices Including Sunflower Waxes. MEMBRANES 2023; 13:846. [PMID: 37888018 PMCID: PMC10608882 DOI: 10.3390/membranes13100846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023]
Abstract
The development of bio-based materials remains one of the most important alternatives to plastic materials. Although research in this field is growing, reporting various materials and methodologies, it is still necessary to increase exploration. The aim of this work was to expand and complement previous research on the preparation and characterization of high- and low-methoxyl pectin films obtained by casting, with the addition of commercial and recovered sunflower waxes. The results showed that the addition of sunflower waxes to the pectin matrix generated some discontinuity in the aggregate, increasing the thickness and roughness of the film. However, due to their hydrophobic nature, the waxes contributed to lower vapor transmission rate values of the films. On the other hand, the low-methoxyl pectin films had a more crystalline structure, which could help to diminish water vapor permeability values, mechanical resistance and rigidity, and improve their elongation. Regarding chemical characteristics, most of the raw materials' chemical groups were found in the resulting films, and the presence of C-H bending due to pectin gelation was observed. Finally, the compatibility and contribution of pectin and sunflower waxes to the production of the films were demonstrated, as well as the possibility of using materials from industrial waste in food packaging applications.
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Affiliation(s)
- Mayra C. Chalapud
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química–PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Ma. de la Paz Salgado-Cruz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu 399, Nueva Industrial Vallejo, Gustavo A. Madero, Ciudad de México 07738, Mexico;
| | - Erica R. Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química–PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Amalia A. Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química–PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Eduardo Morales-Sánchez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada-Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, Mexico;
| | - Georgina Calderón-Domínguez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu 399, Nueva Industrial Vallejo, Gustavo A. Madero, Ciudad de México 07738, Mexico;
| | - Alitzel B. García-Hernández
- Consejo Nacional de Humanidades Ciencias y Tecnologías-Centro de Investigación en Química Aplicada-Unidad Monterrey, Parque de Investigación e Innovación Tecnológica, Autopista al Aeropuerto KM 10, Av. Alianza Sur 303, Ciudad Apodaca 66647, Mexico;
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15
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Ek P, Gu BJ, Richter JK, Dey D, Saunders SR, Ganjyal GM. High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates. J Food Sci 2023; 88:4156-4168. [PMID: 37623924 DOI: 10.1111/1750-3841.16742] [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: 05/17/2023] [Revised: 07/23/2023] [Accepted: 08/01/2023] [Indexed: 08/26/2023]
Abstract
Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high-fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch-cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch-cellulose mixtures and extruded using a twin-screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw material improved the peak viscosity (629.7 ± 8.1 to 754.7 ± 80.1 mPa s) and maintained the final viscosity compared to the control (starch-cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41 ± 0.08 to 2.35 ± 0.06) compared to the control (3.46 ± 0.08 to 2.32 ± 0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22 ± 0.01% to 18.26 ± 0.63% (w/w). HMP maintained the expansion characteristic of starch-cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch-cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation. PRACTICAL APPLICATION: The study provides practical information on the influence of the addition of high and low methoxyl pectin on starch-cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.
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Affiliation(s)
- Pichmony Ek
- School of Food Science, Washington State University, Pullman, Washington, USA
- Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Bon-Jae Gu
- School of Food Science, Washington State University, Pullman, Washington, USA
- Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam, Republic of Korea
| | - Jana K Richter
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Debomitra Dey
- School of Food Science, Washington State University, Pullman, Washington, USA
- CW Brabender Instruments Inc., South Hackensack, New Jersey, USA
| | - Steven R Saunders
- The Gene and Linda Voiland School of Chemical Engineering and Bioengineering, Washington State University, Pullman, Washington, USA
| | - Girish M Ganjyal
- School of Food Science, Washington State University, Pullman, Washington, USA
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16
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Said NS, Olawuyi IF, Lee WY. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications. Gels 2023; 9:732. [PMID: 37754413 PMCID: PMC10530747 DOI: 10.3390/gels9090732] [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: 08/18/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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17
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Hashemi SMB, Kaveh S, Abedi E, Phimolsiripol Y. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds. Foods 2023; 12:3268. [PMID: 37685201 PMCID: PMC10487091 DOI: 10.3390/foods12173268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
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Affiliation(s)
- Seyed Mohammad Bagher Hashemi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | - Shima Kaveh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
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18
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Mondal A, Nayak AK, Chakraborty P, Banerjee S, Nandy BC. Natural Polymeric Nanobiocomposites for Anti-Cancer Drug Delivery Therapeutics: A Recent Update. Pharmaceutics 2023; 15:2064. [PMID: 37631276 PMCID: PMC10459560 DOI: 10.3390/pharmaceutics15082064] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 08/27/2023] Open
Abstract
Cancer is one of the most common lethal diseases and the leading cause of mortality worldwide. Effective cancer treatment is a global problem, and subsequent advancements in nanomedicine are useful as substitute management for anti-cancer agents. Nanotechnology, which is gaining popularity, enables fast-expanding delivery methods in science for curing diseases in a site-specific approach, utilizing natural bioactive substances because several studies have established that natural plant-based bioactive compounds can improve the effectiveness of chemotherapy. Bioactive, in combination with nanotechnology, is an exceptionally alluring and recent development in the fight against cancer. Along with their nutritional advantages, natural bioactive chemicals may be used as chemotherapeutic medications to manage cancer. Alginate, starch, xanthan gum, pectin, guar gum, hyaluronic acid, gelatin, albumin, collagen, cellulose, chitosan, and other biopolymers have been employed successfully in the delivery of medicinal products to particular sites. Due to their biodegradability, natural polymeric nanobiocomposites have garnered much interest in developing novel anti-cancer drug delivery methods. There are several techniques to create biopolymer-based nanoparticle systems. However, these systems must be created in an affordable and environmentally sustainable way to be more readily available, selective, and less hazardous to increase treatment effectiveness. Thus, an extensive comprehension of the various facets and recent developments in natural polymeric nanobiocomposites utilized to deliver anti-cancer drugs is imperative. The present article provides an overview of the latest research and developments in natural polymeric nanobiocomposites, particularly emphasizing their applications in the controlled and targeted delivery of anti-cancer drugs.
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Affiliation(s)
- Arijit Mondal
- Department of Pharmaceutical Chemistry, M.R. College of Pharmaceutical Sciences and Research, Balisha 743 234, India
| | - Amit Kumar Nayak
- Department of Pharmaceutics, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar 751 003, India;
| | - Prithviraj Chakraborty
- Department of Pharmaceutics, Royal School of Pharmacy, The Assam Royal Global University, Guwahati 781 035, India;
| | - Sabyasachi Banerjee
- Department of Pharmaceutical Chemistry, Gupta College of Technological Sciences, Asansol 713 301, India;
| | - Bankim Chandra Nandy
- Department of Pharmaceutics, M.R. College of Pharmaceutical Sciences and Research, Balisha 743 234, India;
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19
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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20
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Dos Santos VS, Lorevice MV, Baccarin GS, da Costa FM, da Silva Fernandes R, Aouada FA, de Moura MR. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers (Basel) 2023; 15:polym15102244. [PMID: 37242819 DOI: 10.3390/polym15102244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
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Affiliation(s)
- Vanessa Solfa Dos Santos
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Marcos Vinicius Lorevice
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil
| | - Graziela Solferini Baccarin
- Chemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, Brazil
| | - Fabíola Medeiros da Costa
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Renan da Silva Fernandes
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Fauze A Aouada
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
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21
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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22
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Tabassum Z, Mohan A, Mamidi N, Khosla A, Kumar A, Solanki PR, Malik T, Girdhar M. Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability. IET Nanobiotechnol 2023; 17:127-153. [PMID: 36912242 PMCID: PMC10190667 DOI: 10.1049/nbt2.12122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/14/2023] Open
Abstract
Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long-term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio-based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum-based polymers in terms of cost-effectiveness, environmental friendliness, and user-friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter-firm collaboration on the path to a near-zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review-based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.
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Affiliation(s)
- Zeba Tabassum
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
| | - Anand Mohan
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
| | - Narsimha Mamidi
- Department of Chemistry and NanotechnologyThe School of Engineering and ScienceTecnologico de MonterreyMonterreyNuevo LeonMexico
- Wisconsin Center for NanoBioSystmesUniversity of WisconsinMadisonWisconsinUSA
| | - Ajit Khosla
- School of Advanced Materials and NanotechnologyXidian UniversityXi'anChina
| | - Anil Kumar
- Gene Regulation LaboratoryNational Institute of ImmunologyNew DelhiIndia
| | | | - Tabarak Malik
- Department of Biomedical SciencesInstitute of HealthJimma UniversityJimmaEthiopia
| | - Madhuri Girdhar
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
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23
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Boiteux J, Espino M, Azcarate S, Silva MF, Gomez FJV, Pizzuolo P, Fernandez MDLA. NADES blend for bioactive coating design as a sustainable strategy for postharvest control. Food Chem 2023; 406:135054. [PMID: 36450196 DOI: 10.1016/j.foodchem.2022.135054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/14/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Bioactive functional coatings constitute a trendy topic due to they reduce postharvest fruit losses worldwide. Also, they could be carriers of biocompounds providing health benefits to the consumer. In this work, an innovative natural bioactive coating based on Natural Deep Eutectic Solvents (NADES) and Larrea divaricata extract was optimized by mixture-mixture design for the management of postharvest diseases caused by Monilinia fructicola. A NADES composed of lactic acid-glucose-water (LGH) for phenolic extraction from L. divaricata was optimized by a Simplex Lattice design and response surface methodology (RSM).Then, a d-optimal mixture-mixture design was carried out in order to optimize the bioactive coating composition, being the optimal proportion of 0.7 L. divaricata-LGH extract and 0.3 NADES plasticizer (composed by glycerol, citric acid and water). The optimal biocoating achieved an in vitro antimicrobial activity of 72 % against M. fructicola. Interestingly, NADES plasticizer improves the biocoating functionality, creating a smooth and uniform surface.
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Affiliation(s)
- Joana Boiteux
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA-UNCuyo), Mendoza, Argentina; Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Magdalena Espino
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Silvana Azcarate
- Instituto de las Ciencias de la Tierra y Ambientales de La Pampa (INCITAP-CONICET), Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, La Pampa, Argentina
| | - María Fernanda Silva
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA-UNCuyo), Mendoza, Argentina; Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Federico J V Gomez
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA-UNCuyo), Mendoza, Argentina; Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Pablo Pizzuolo
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (FCA-UNCuyo), Mendoza, Argentina; Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - María de Los Angeles Fernandez
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina.
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24
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Xie J, Zhang Y, Klomklao S, Simpson BK. Pectin from plantain peels: Green recovery for transformation into reinforced packaging films. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 161:225-233. [PMID: 36898246 DOI: 10.1016/j.wasman.2023.02.035] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/07/2023] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
Plantain peels as agro-waste are generated in the millions of tons per year with no profitable management strategies. On the other hand, the excessive use of plastic packaging threatens the environment and human health. This research aimed to address both problems via a green approach. High-quality pectin was recovered from plantain peels via an enzyme-assisted and ethanol-recycling process. The yield and galacturonic acid (GalA) content of the recovered low methoxy pectin was 12.43% and 25.0%, respectively, when cellulase was added at 50 U per 5 g peel powder, with a significantly higher recovery rate and purity than the pectin products extracted with no cellulase (P ≤ 0.05). The recovered pectin was further integrated and reinforced with beeswax solid-lipid nanoparticles (BSLNs) to fabricate films as a potential alternative packaging material to single-use plastics. The reinforced pectin films showed improved light barrier, water resistance, mechanical, conformational, and morphological properties. This study presents a sustainable strategy to transform plantain peels into pectin products and pectin-based packaging films with broad applications.
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Affiliation(s)
- Jiayu Xie
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
| | - Sappasith Klomklao
- Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Phatthalung 93210, Thailand.
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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25
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Favaretto DPC, Rempel A, Lanzini JR, Silva ACM, Lazzari T, Barbizan LD, Brião VB, Colla LM, Treichel H. Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment. World J Microbiol Biotechnol 2023; 39:144. [PMID: 37004675 DOI: 10.1007/s11274-023-03588-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 03/19/2023] [Indexed: 04/04/2023]
Abstract
The commercialization of fruits in markets generates a large amount of waste because they are perishable and have a short shelf life, so, they are discarded. This study aimed to provide a noble end to discarded fruits that have fermentable sugars. Banana, apple, mango and papaya residues were collected from supermarkets and underwent an enzymatic hydrolysis process. The ability of four pectinases, two amylases, one xylanase and one cellulase to release reducing sugars from fruit biomass before fermentation with two yeast strains (S. cerevisiae CAT-1 and S. cerevisiae Angel) for bioethanol production was investigated, obtaining a total of RS (Reducing sugar) of 268.08 mg/mL in banana residues. A fermentation with yeast S. cerevisiae CAT-1 resulted in 98% consumption of RS and the production of a total of 28.02 g/L of ethanol. Furthermore, fermentation with the yeast S. cerevisiae Angel, resulted in 97% RS consumption and 31.87 g/L ethanol production, which was the best result obtained throughout all the tests of hydrolysis, highlighting the banana residue as a promising biomass for the production of bioethanol.
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Affiliation(s)
- Danúbia Paula Cadore Favaretto
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil.
| | - Alan Rempel
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Julia Roberta Lanzini
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Ana Carolina Mattana Silva
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Tauane Lazzari
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Luiza Desengrini Barbizan
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Vandré Barbosa Brião
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Luciane Maria Colla
- University of Passo Fundo, Campus I, km 171, BR 285, P. O. Box 611, Passo Fundo City, Rio Grande do Sul State, 99001-970, Brazil
| | - Helen Treichel
- Federal University of the South Border - Campus Erechim, RS 135, Km 72, Erechim City, Rio Grande do Sul State, 99700-000, Brazil
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26
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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27
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Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects. Int J Biol Macromol 2023; 235:123929. [PMID: 36882142 DOI: 10.1016/j.ijbiomac.2023.123929] [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: 11/28/2022] [Revised: 01/17/2023] [Accepted: 03/01/2023] [Indexed: 03/09/2023]
Abstract
Pectin possesses a dual property of resistance and flexibility and thus has diverse commercial value which has generated research interest on this versatile biopolymer. Formulated products using pectin could be useful in food, pharma, foam, plasticiser and paper substitute industries. Pectin is structurally tailor-made for greater bioactivity and diverse applications. Sustainable biorefinery leaves greener footprints while producing high-value bioproducts like pectin. The essential oils and polyphenols obtained as byproducts from a pectin-based biorefinery are useful in cosmetics, toiletries and fragrance industries. Pectin can be extracted from organic sources following eco-friendly strategies, and the extraction techniques, structural alterations and the applications are continually being upgraded and standardized. Pectin has great applications in diverse areas, and its green synthesis is a welcome development. In future, growing industrial application of pectin is anticipated as research orients on biopolymers, biotechnologies and renewable source-based processes. As the world is gradually adopting greener strategies in sync with the global sustainable development goal, active involvement of policy makers and public participation are prime. Governance and policy framing are essential in the transition of the world economy towards circularity since green circular bioeconomy is ill-understood among the public in general and within the administrative circles in particular. Concerted efforts by researchers, investors, innovators, and policy and decision makers to integrate biorefinery technologies as loops within loop of biological structures and bioprocesses is suggested. The review focusses on generation of the different nature of food wastes including fruits and vegetables with cauterization of their components. It discusses the innovative extraction and biotransformation approaches for these waste conversions into value-added products at cost-effective and eco-friendly way. This article compiles numerous effective and efficient and green way pectin extraction techniques with their advantages with varying success in an integrated manner.
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28
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pH-Responsive Super-Porous Hybrid Hydrogels for Gastroretentive Controlled-Release Drug Delivery. Pharmaceutics 2023; 15:pharmaceutics15030816. [PMID: 36986676 PMCID: PMC10053105 DOI: 10.3390/pharmaceutics15030816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/10/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023] Open
Abstract
Super-porous hydrogels are considered a potential drug delivery network for the sedation of gastric mechanisms with retention windows in the abdomen and upper part of the gastrointestinal tract (GIT). In this study, a novel pH-responsive super-porous hybrid hydrogels (SPHHs) was synthesized from pectin, poly 2-hydroxyethyl methacrylate (2HEMA), and N, N methylene-bis-acrylamide (BIS) via the gas-blowing technique, and then loaded with a selected drug (amoxicillin trihydrate, AT) at pH 5 via an aqueous loading method. The drug-loaded SPHHs-AT carrier demonstrated outstanding (in vitro) gastroretentive drug delivery capability. The study attributed excellent swelling and delayed drug release to acidic conditions at pH 1.2. Moreover, in vitro controlled-release drug delivery systems at different pH values, namely, 1.2 (97.99%) and 7.4 (88%), were studied. These exceptional features of SPHHs—improved elasticity, pH responsivity, and high swelling performance—should be investigated for broader drug delivery applications in the future.
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29
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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30
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Potential of pectin-chitosan based composite films embedded with quercetin-loaded nanofillers to control meat associated spoilage bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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31
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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32
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Matheus JRV, Dalsasso RR, Rebelatto EA, Andrade KS, Andrade LMD, Andrade CJD, Monteiro AR, Fai AEC. Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films. Compr Rev Food Sci Food Saf 2023; 22:1148-1183. [PMID: 36710406 DOI: 10.1111/1541-4337.13107] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 01/31/2023]
Abstract
The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Raul Remor Dalsasso
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Evertan Antonio Rebelatto
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Kátia Suzana Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
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33
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Yun D, Wang Z, Li C, Chen D, Liu J. Antioxidant and antimicrobial packaging films developed based on the peel powder of different citrus fruits: A comparative study. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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34
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Jarrín-Chacón JP, Núñez-Pérez J, Espín-Valladares RDC, Manosalvas-Quiroz LA, Rodríguez-Cabrera HM, Pais-Chanfrau JM. Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023; 12:590. [PMID: 36766116 PMCID: PMC9914096 DOI: 10.3390/foods12030590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/22/2023] [Accepted: 01/23/2023] [Indexed: 02/03/2023] Open
Abstract
Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.
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Affiliation(s)
- Jenny Paola Jarrín-Chacón
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Jimmy Núñez-Pérez
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Rosario del Carmen Espín-Valladares
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Luis Armando Manosalvas-Quiroz
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Hortensia María Rodríguez-Cabrera
- School of Chemical Sciences and Engineering, Yachay Tech University, Hacienda San José s/n y Proyecto Yachay, Urcuqui 100119, Ecuador
| | - José Manuel Pais-Chanfrau
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
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Pectin-based inks development for 3D bioprinting of scaffolds. JOURNAL OF POLYMER RESEARCH 2023. [DOI: 10.1007/s10965-022-03402-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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36
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Zhang Z, Yang Y, Huang X, Jin Z, Jiao A. Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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37
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Shrestha S, Chio C, Khatiwada JR, Kognou ALM, Qin W. Optimization of multiple enzymes production by fermentation using lipid-producing Bacillus sp. Front Microbiol 2022; 13:1049692. [PMID: 36386650 PMCID: PMC9663924 DOI: 10.3389/fmicb.2022.1049692] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022] Open
Abstract
The present study identified the pectinase-producing bacterium isolated from the contaminated broth as Bacillus sp. on 16S rDNA sequence analysis. The bacterium illustrated water-like droplets on the colony grown on the Sabouraud dextrose agar plate. It also exhibited multi-enzymes activities, such as pectinase, polygalacturonase, xylanase, and cellulase by using various agro-wastes as low-cost substrates. The orange peel was observed to be the best substrate among the agro-wastes used for maximum multi-enzymes (pectinase, polygalacturonase, xylanase, and cellulase). However, the bacterium demonstrated its capability to produce different enzymes according to the different substrates/agro-wastes used. The Plackett-Burman design was used to determine the essential influencing factors, while the Box Behnken design response surface methodology was for optimizing cultural conditions. At their optimal conditions (40°C incubation temperature, 24 h of incubation period, 1% w/v orange peel, and 2% v/v inoculum volume), the bacterium exhibited the maximum pectinase (9.49 ± 1.25 U/ml) and xylanase (16.27 ± 0.52 U/ml) activities. Furthermore, the study explored the ability of the bacterium to produce bacterial lipids and observed about 25% bacterial lipid content on a dry weight basis. Therefore, the bacterium is a good candidate for producing important multi-enzymes and subsequent agro-waste degradation controlling the environment, and facilitating waste management. Also, the bacterium can be a potential feedstock in producing renewable biofuel.
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Affiliation(s)
| | | | | | | | - Wensheng Qin
- Department of Biology, Lakehead University, Thunder Bay, ON, Canada
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Shuai X, Chen J, Liu Q, Dong H, Dai T, Li Z, Liu C, Wang R. The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion. Foods 2022; 11:3444. [PMID: 36360057 PMCID: PMC9658436 DOI: 10.3390/foods11213444] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 01/23/2024] Open
Abstract
Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (101), LM 104 AS (104), 121 SLOW SET (121), YM 150 H (150), LM 13 CG (13CG), and β-PECTIN (β-P) were determined, and the effects of pectin structure on emulsion emulsification, rheology and in vitro digestibility were studied. The results showed that the β-P pectin contained a higher content of protein, ferulic acid, and acetyl and had a lower interfacial tension; this pectin-stabilized emulsion exhibited a smaller droplet size and superior centrifugal and storage stability. The results showed that β-P pectin had higher contents of protein, ferulic acid, and acetyl and lower interfacial tension than other pectins, and its stabilized emulsion exhibited smaller droplet size and superior centrifugation and storage stability. Furthermore, the emulsion formed by the pectin with high molecular weight and degree of methoxylation (DM) had a higher viscosity, which can inhibit the aggregation of emulsion droplets to some extent. However, the DM of pectin affected the charge and digestion behavior of pectin emulsion to a great extent. The smaller the DM, the more negative charge the emulsion carried, and the higher the release rate of free fatty acids. The results provided a basis for the rational selection and structural design of the pectin emulsifier.
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Affiliation(s)
- Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qi Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Haolan Dong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zhaoying Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Risi Wang
- School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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Barrios‐Rodríguez YF, Salas‐Calderón KT, Orozco‐Blanco DA, Gentile P, Girón‐Hernández J. Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202100061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Karen Tatiana Salas‐Calderón
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Dayana Alejandra Orozco‐Blanco
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Piergiorgio Gentile
- Newcastle University School of Engineering Claremont Road NE17RU Newcastle upon Tyne United Kingdom
| | - Joel Girón‐Hernández
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
- Northumbria University Department of Applied Sciences Ellison Pl NE18ST Newcastle upon Tyne United Kingdom
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Kedir WM, Deresa EM, Diriba TF. Pharmaceutical and drug delivery applications of pectin and its modified nanocomposites. Heliyon 2022; 8:e10654. [PMID: 36164543 PMCID: PMC9508417 DOI: 10.1016/j.heliyon.2022.e10654] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 05/29/2022] [Accepted: 09/09/2022] [Indexed: 10/27/2022] Open
Abstract
Due to their natural availability, biocompatibility, biodegradability, nontoxicity, flexibility, as well as improved structural and functional characteristics, pectin and pectin-based nanocomposites have become an interesting area of numerous researchers. Pectin is a polysaccharide that comes from plants and is used in a variety of products. The significance of pectin polysaccharide and its modified nanocomposites in a number of applications has been shown in numerous reviews. On their uses in pharmaceutical and medication delivery, there are, however, few review publications. The majority of papers on pectin polysaccharide do not structure their explanations of drug distribution and medicinal application. The biological application of pectin nanocomposite is also explained in this review, along with a recent publication. As a result, the goal of this review was in-depth analysis to summarize biological application of pectin and its modified nanocomposites. Due to their exceptional physicochemical and biological characteristics, pectin and its nanocomposites are remarkable materials for medicinal applications. In addition to enhancing the immune system, controlling blood cholesterol, and other things, they have been shown to have anticancer, antidiabetic, antioxidant, anti-inflammatory, immunomodulatory, and antibacterial properties. Because of their biocompatibility and properties that allow for regulated release, they have also received a lot of interest as drug carriers in targeted drug delivery systems. They have been used to administer medications to treat cancer, inflammation, pain, Alzheimer's, bacteria, and relax muscles. This review found that pectin and its derivatives have better drug delivery efficiency and are viable candidates for a wide range of medicinal applications. It has been advised to conduct further research on the subject of toxicity in order to produce commercial formulations that can serve as both therapeutic agents and drug carriers.
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Affiliation(s)
- Welela Meka Kedir
- Department of Chemistry, College of Natural and Computational Sciences, Mattu University, Mattu, Ethiopia
| | - Ebisa Mirete Deresa
- Department of Chemistry, College of Natural Sciences, Jimma University, Jimma, Ethiopia
| | - Tamiru Fayisa Diriba
- Department of Chemistry, College of Natural Sciences, Jimma University, Jimma, Ethiopia
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Khalid MY, Arif ZU. Novel biopolymer-based sustainable composites for food packaging applications: A narrative review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100892] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Florentino GIB, Lima DAS, Santos MMF, Ferreira VCDS, Grisi CVB, Madruga MS, da Silva FAP. Characterization of a new food packaging material based on fish by-product proteins and passion fruit pectin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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43
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Ai Y, Wang G, Fang F, Zhang F, Liao H. Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5512-5522. [PMID: 35365861 DOI: 10.1002/jsfa.11906] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/26/2022] [Accepted: 04/02/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Red pitaya peel (RPP) is a good source of polysaccharides, which can be used in the production of biodegradable material. Betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. This study aimed to develop real-time intelligent film using RPP to evaluate pork freshness. RESULTS Real-time intelligent films were developed with film-forming substrates (FFS) composed of 60-100% (w/w) RPP and 0-4% (v/w) glycerol in pH 4.3 ~ 8.0. Rheology tests revealed that the FFS exhibited shear-thinning behavior. Fourier-transform infrared (FTIR) analysis showed that molecules in the RPP interacted with glycerol and formed hydrogen bonds. It showed that the film developed with FFS of 80% RPP and 2% (v/w) glycerol had strong molecular interaction, dense structure, and optimal tensile strength and elongation at break. Film with pH adjusted to 7.0 had greater sensitivity to ammonia than film that was prepared at an original pH of 4.3, so this film was used to monitor freshness of pork. A visible change in the color of the film was observed during the spoiling process of pork, which correlated with the accumulated total volatile base nitrogen. CONCLUSION Based on its sensitivity to ammonia, the film made of 80% (w/w) RPP and 2% (v/w) glycerol at pH 7.0 was recommended for use in monitoring the freshness of protein-rich food. Our findings are of great significance for ensuring meat quality and safety and for reducing food waste. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yana Ai
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Guoxiong Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongmei Liao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:5604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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Teleky BE, Mitrea L, Plamada D, Nemes SA, Călinoiu LF, Pascuta MS, Varvara RA, Szabo K, Vajda P, Szekely C, Martău GA, Elemer S, Ranga F, Vodnar DC. Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants. Antioxidants (Basel) 2022; 11:antiox11091729. [PMID: 36139803 PMCID: PMC9495313 DOI: 10.3390/antiox11091729] [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: 08/10/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022] Open
Abstract
The production of active and biodegradable packaging materials is an emerging and efficient alternative to plastic packaging materials. By combining poly(vinyl alcohol) (PVA), pectin, and itaconic acid (IA), biodegradable and water-soluble packaging materials can be obtained that can also increase the shelf-life and quality of foodstuff. In the present study, the generated film-forming solutions were enriched with organic or phenolic extracts from apple by-products (apple pomace). These extracts possess an efficient antioxidant activity of 9.70 ± 0.08, and 78.61 ± 0.24 μM Trolox/100 g fresh weight, respectively. Furthermore, the lyophilization of these by-products increased the extract’s organic and phenolic content and the antioxidant activity to 67.45 ± 0.28 and 166.69 ± 0.47 μM Trolox/100 g fresh weight, respectively. These extracts influence the physical-chemical properties of the biofilm solutions by facilitating the polymerization process and thus positively influencing their viscosity. The resulting biofilms presented low water vapor permeability and reduced solubility in water. Adding IA and organic/phenolic compounds facilitates the resistance against intrinsic and extrinsic factors; therefore, they might be applicable in the food industry.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Patricia Vajda
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Cristian Szekely
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gheorghe-Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Simon Elemer
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-747341881
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Althomali RH, Alamry KA, Hussein MA, Tay GS. Versatile Applications Of Biopolymer Nanocomposites: A review. ChemistrySelect 2022. [DOI: 10.1002/slct.202200843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Raed H. Althomali
- Department of Chemistry, Faculty of Science King Abdulaziz University Jeddah 21589 Saudi Arabia
| | - Khalid A. Alamry
- Department of Chemistry, Faculty of Science King Abdulaziz University Jeddah 21589 Saudi Arabia
| | - Mahmoud A. Hussein
- Department of Chemistry, Faculty of Science King Abdulaziz University Jeddah 21589 Saudi Arabia
| | - Guan S. Tay
- School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
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Mukherjee S, Jana S, Khawas S, Kicuntod J, Marschall M, Ray B, Ray S. Synthesis, molecular features and biological activities of modified plant polysaccharides. Carbohydr Polym 2022; 289:119299. [DOI: 10.1016/j.carbpol.2022.119299] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 12/17/2022]
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48
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Polyhydroxybutyrate biosynthesis from different waste materials, degradation, and analytic methods: a short review. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04406-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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49
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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50
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Zirak Hassan Kiadeh S, Ghaee A, Pishbin F, Nourmohammadi J, Farokhi M. Nanocomposite pectin fibers incorporating folic acid-decorated carbon quantum dots. Int J Biol Macromol 2022; 216:605-617. [PMID: 35809673 DOI: 10.1016/j.ijbiomac.2022.07.031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/24/2022] [Accepted: 07/04/2022] [Indexed: 11/19/2022]
Abstract
Pectin has recently attracted increasing attention as an alternative biomaterial commonly used in biomedical and pharmaceutical fields. It shows several promising properties, including good biocompatibility, health benefits, nontoxicity, and biodegradation. In this research, novel nanocomposite fibers composed of folic acid-decorated carbon dots (CDs) in pectin/PEO matrix were fabricated using the electrospinning technique, which was never reported previously. Nitrogen-doped and nitrogen, sulfur-doped CDs were synthesized with average diameters of 2.74 nm and 2.17 nm using the one-step hydrothermal method, studied regarding their physicochemical, optical, and biocompatibility properties. The relative Quantum yields of N-CDs and N, S doped CDs were measured to be 54.7 % and 30.2 %, respectively. Nanocomposite fibers containing CDs were prepared, and their morphology, physicochemical properties, conductivity, drug release behavior, and cell viability were characterized. The results indicated that CDs improve fibrous scaffolds' tensile strength from 13.74 to 35.22 MPa while maintaining comparable extensibility. Furthermore, by incorporation of CDs in the prepared fibers conductivity enhanced from 8.69 × 10-9 S·m-1 to 1.36 × 10-4 S·m-1. The nanocomposite fibrous scaffold was also biocompatible with controlled drug release over 212 h, potentially promising tissue regeneration.
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Affiliation(s)
- Shahrzad Zirak Hassan Kiadeh
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Azadeh Ghaee
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran.
| | - Fatemehsadat Pishbin
- School of Metallurgy and Materials Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Jhamak Nourmohammadi
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Mehdi Farokhi
- National Cell Bank of Iran, Pasteur Institute of Iran, Tehran, Iran
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