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Stachowiak-Trojanowska N, Walendziak W, Douglas TEL, Kozlowska J. Whey Protein Isolate as a Substrate to Design Calendula officinalis Flower Extract Controlled-Release Materials. Int J Mol Sci 2024; 25:5325. [PMID: 38791364 PMCID: PMC11120854 DOI: 10.3390/ijms25105325] [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: 03/15/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
The use of natural active substances and the development of new formulations are promising directions in the cosmetic and pharmacy industries. The primary purpose of this research was the production of microparticles based on whey protein isolate (WPI) and calcium alginate (ALG) containing Calendula officinalis flower extract and their incorporation into films composed of gelatin, WPI, and glycerol. Both swollen and dry microparticles were studied by optical microscopy and their sizes were measured. Water absorption by the microparticles, their loading capacity, and the release profile of flower extract were also characterized. The films were analyzed by mechanical tests (Young's modulus, tensile strength, elongation at break), swelling capacity, contact angle, and moisture content measurements. The presented data showed that the active ingredient was successfully enclosed in spherical microparticles and completely released after 75 min of incubation at 37 °C. The incorporation of the microparticles into polymer films caused a decrease in stiffness and tensile strength, simultaneously increasing the ductility of the samples. Moreover, the films containing microparticles displayed higher swelling ability and moisture content compared to those without them. Hence, the materials prepared in this study with Calendula officinalis flower extract encapsulated into polymeric microspheres can be a starting point for the development of new products intended for skin application; advantages include protection of the extract against external factors and a controlled release profile.
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Affiliation(s)
| | - Weronika Walendziak
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, ul. Gagarina 7, 87-100 Torun, Poland; (N.S.-T.); (W.W.)
| | | | - Justyna Kozlowska
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, ul. Gagarina 7, 87-100 Torun, Poland; (N.S.-T.); (W.W.)
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2
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Saadi S, Makhlouf C, Nacer NE, Halima B, Faiza A, Kahina H, Wahiba F, Afaf K, Rabah K, Saoudi Z. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches. Compr Rev Food Sci Food Saf 2024; 23:e13288. [PMID: 38284584 DOI: 10.1111/1541-4337.13288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties. Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like α-lactalbumin, ß-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.
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Affiliation(s)
- Sami Saadi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Chaalal Makhlouf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
- Laboratory of Applied Biochemistry, Faculty of Nature and Life Science, University of Bejaia, Bejaia, Algeria
| | - Nor Elhouda Nacer
- Department of Biology of Organisms, Faculty of Natural and Life Sciences, University of Batna 2, Batna, Algeria
| | - Boughellout Halima
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Adoui Faiza
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Hafid Kahina
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Equipe MaQuaV, Laboratoire Bioqual INATAA, Université des Frères Mentouri-Constantine 1, Constantine, Algeria
| | - Falek Wahiba
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kheroufi Afaf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kezih Rabah
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
| | - Zineddine Saoudi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
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3
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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4
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Liu X, Sun H, Leng X. Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities. Foods 2023; 12:2839. [PMID: 37569108 PMCID: PMC10417091 DOI: 10.3390/foods12152839] [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: 06/26/2023] [Revised: 07/16/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers' preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.
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Affiliation(s)
- Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
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5
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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [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: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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6
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Drago E, Campardelli R, Lagazzo A, Firpo G, Perego P. Improvement of Natural Polymeric Films Properties by Blend Formulation for Sustainable Active Food Packaging. Polymers (Basel) 2023; 15:polym15092231. [PMID: 37177377 PMCID: PMC10180553 DOI: 10.3390/polym15092231] [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: 04/04/2023] [Revised: 04/28/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Active packaging manufactured with biopolymers extracted from agri-food waste is one of the most innovative and eco-sustainable strategies for maintaining food quality. However, biopolymers often present poor performances, which hinders their competitiveness compared with plastics. This work focused on developing and optimizing a natural polymeric blend produced by solvent casting based on zein and chitosan to improve the pure biopolymers' properties. The best results were obtained by blending zein and chitosan in a 1:2 weight ratio. The films were characterized in terms of morphology, mechanical and oxygen barrier properties, thermal stability, transparency and wettability. The blend production allowed us to obtain lower brittleness and lower stiffness materials compared with pure polymer films, with oxygen permeability values two orders of magnitude lower than pure zein, better optical properties with respect to pure chitosan and good thermal stability. The wettability properties of the blend did not result in being altered with respect to the single polymer, which was found to have hydrophilic behavior, highlighting the strong influence of glycerol used as a plasticizer. The results suggested that the polymer blending strategy is a viable and cost-effective method for producing packaging materials as alternatives to plastics.
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Affiliation(s)
- Emanuela Drago
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnic School, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
| | - Roberta Campardelli
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnic School, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
| | - Alberto Lagazzo
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnic School, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
| | - Giuseppe Firpo
- Department of Physics, Nanomed Lab, University of Genoa, Via Dodecaneso 33, 16146 Genoa, Italy
| | - Patrizia Perego
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnic School, University of Genoa, Via Opera Pia 15, 16145 Genoa, Italy
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7
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Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment. Polymers (Basel) 2023; 15:polym15020387. [PMID: 36679267 PMCID: PMC9863479 DOI: 10.3390/polym15020387] [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: 11/24/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500-1700 cm-1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption.
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8
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Su L, Jing L, Zeng X, Chen T, Liu H, Kong Y, Wang X, Yang X, Fu C, Sun J, Huang D. 3D-Printed Prolamin Scaffolds for Cell-Based Meat Culture. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2207397. [PMID: 36271729 DOI: 10.1002/adma.202207397] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Cultivating meat from muscle stem cells in vitro requires 3D edible scaffolds as the supporting matrix. Electrohydrodynamic (EHD) printing is an emerging 3D-printing technology for fabricating ultrafine fibrous scaffolds with high precision microstructures for biomedical applications. However, edible EHD-printed scaffolds remain scarce in cultured meat (CM) production partly due to special requirements with regard to the printability of ink. Here, hordein or secalin is mixed, which are cereal prolamins extracted from barley or rye, with zein to produce pure prolamin-based inks, which exhibit favorable printability similar to common polycaprolactone ink. Zein/hordein and zein/secalin scaffolds with highly ordered tessellated structures are successfully fabricated after optimizing printing conditions. The prolamin scaffolds demonstrated good water stability and in vitro degradability due to the porous fiber surface, which is spontaneously generated by culturing muscle cells for 1 week. Moreover, mouse skeletal myoblasts (C2C12) and porcine skeletal muscle satellite cells (PSCs) can adhere and proliferate on the fibrous matrix, and a CM slice is produced by culturing PSCs on prolamin scaffolds with high tissue similarity. The upregulation of myogenic proteins shows that the differentiation process is triggered in the 3D culture, demonstrating the great potential of prolamin scaffolds in CM production.
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Affiliation(s)
- Lingshan Su
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Linzhi Jing
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
| | - Xianjian Zeng
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Tong Chen
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Hang Liu
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Yan Kong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Xiang Wang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Xin Yang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
| | - Caili Fu
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
| | - Jie Sun
- Department of Mechatronics and Robotics, Xi'an Jiaotong-Liverpool University, Suzhou, Jiangsu, 215123, China
| | - Dejian Huang
- Peak Of Excellent-Center Of Health and Food Technology, National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu, 215123, China
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore, 117542, Singapore
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9
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Recent advances in electrospun protein fibers/nanofibers for the food and biomedical applications. Adv Colloid Interface Sci 2023; 311:102827. [PMID: 36584601 DOI: 10.1016/j.cis.2022.102827] [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: 05/16/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/29/2022]
Abstract
Electrospinning (ES) is one of the most investigated processes for the convenient, adaptive, and scalable manufacturing of nano/micro/macro-fibers. With this technique, virgin and composite fibers may be made in different designs using a wide range of polymers (both natural and synthetic). Electrospun protein fibers (EPF) shave desirable capabilities such as biocompatibility, low toxicity, degradability, and solvolysis. However, issues with the proteins' processibility have limited their widespread utilization. This paper gives an overview of the features of protein-based biomaterials, which are already being employed and has the potential to be exploited for ES. State-of-the-art examples showcasing the usefulness of EPFs in the food and biomedical industries, including tissue engineering, wound dressings, and drug delivery, provided in the applications. The EPFs' future perspective and the challenge they pose are presented at the end. It is believed that protein and biopolymeric nanofibers will soon be manufactured on an industrial scale owing to the limitations of employing synthetic materials, as well as enormous potential of nanofibers in other fields, such as active food packaging, regenerative medicine, drug delivery, cosmetic, and filtration.
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10
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Kadam D, Kadam A, Tungare K, Arte P, Lele SS. An investigation of correlation between structural and functional properties of Nigella sativa protein isolate. J Food Biochem 2022; 46:e14391. [PMID: 36129194 DOI: 10.1111/jfbc.14391] [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: 05/13/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 01/13/2023]
Abstract
The physicochemical characteristics, amino acid composition, and functional properties of Nigella sativa (NS) seedcake protein extracts were evaluated to establish their potential in nutraceuticals and functional foods. The highest yield (20.2%) of protein isolate (NSPI) from NS seedcake was achieved at an alkali concentration of 0.16 M, a buffer to sample ratio of 1/25 (w/v), extraction time, 15 min, and extraction temperature, 25°C. Amino acid analysis showed that the isolated protein is a good source of amino acids with a significant essential to total amino acid (E/TN) ratio. Further, the protein isolate exhibited maximum solubility at pH 11. The results of the physicochemical analysis clearly indicated that the protein isolate had good water and oil holding capacity, emulsification property, foaming capacity, and foaming stability. The secondary structure of NSPI contained α-helix, β-sheet, and β-turns. In addition, NSPI showed excellent antioxidant, anti-diabetic, and protein digestibility activities. From the experimental data, it could be concluded that NSPI could be an excellent source of proteins for the development of foods with promising functional properties. PRACTICAL APPLICATIONS: Nigella sativa seeds are frequently used as a natural food additive and have been a part of naturopathy for centuries due to their anti-inflammatory, antibacterial, anticancer, antidiabetic, immunomodulatory, and cardioprotective properties. Nigella sativa seedcakes obtained as by-products of the oil extraction process are rich in protein content and can be used as a sustainable source of dietary proteins to cater to a wide range of consumers. Being plant-based, they inherently possess several medicinal properties. Analyzing the physicochemical and functional properties of protein isolated from seedcakes allows us to optimize the protein extraction process while providing a better perspective on its potential in the nutraceuticals and food industries. It can be used as an energy supplement in animal feed as a source of protein to replace soybeans and barley. The antioxidant proteins when added to meat-based products have been known to protect the meat from oxidative stress as well as pathogenic organisms, thus, improving its shelf-life. Nigella sativa protein isolates have several applications in the pharmaceutical industry as well.
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Affiliation(s)
- Deepak Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Aayushi Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Kanchanlata Tungare
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Priyamvada Arte
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Smita S Lele
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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11
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Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G. Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids. Food Funct 2022; 13:10320-10332. [PMID: 36125367 DOI: 10.1039/d2fo01591a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy protein isolate (SPI), and Tween 80 (Tw), on their ability to encapsulate cannabis oil with maltodextrin as the wall material. The physicochemical properties of the powder, the stability of the cannabinoids, and their bioaccessibility during static in vitro digestion were examined. The average diameter of fat globules in liquid nanoemulsions was 170, 259, and 95 nm for WPI, SPI, and Tw, respectively. The encapsulation efficiency was high for protein emulsifiers (>95%) compared to Tw (∼16%). Upon powder reconstitution in water, the emulsified fat droplets remained stable for WPI (176 nm); however, higher fat globule size (diameters of 346 nm and 210 nm) was observed for SPI and Tw powders, respectively. All oil powders had high solubility (>97%). The peroxide value (PV) showed nearly a fourfold increase for the oil extracted from the powder than the initial PV of bulk oil (5.2 mEq). However, UPLC-TUV analysis of the main cannabinoids (CBD, THC, and CBN) indicated that there is no significant difference between the various formulations and the bulk oil, except for lower Tw. The in vitro digestion model results showed higher bioaccessibility of the cannabinoids for Tw (∼53%) than for proteins (WPI ∼ 7% and SPI ∼ 10%). These findings suggest that the emulsifiers used for spray drying nanoencapsulation of cannabis oil have an impact on the encapsulation efficiency and cannabinoid bioaccessibility, highlighting the importance of choosing adequate emulsifiying agents for their optimal oral delivery.
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Affiliation(s)
- Camille Lajoie
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Perrine Feutry
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Diane Gagnon
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
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12
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Chaudhary V, Kajla P, Kumari P, Bangar SP, Rusu A, Trif M, Lorenzo JM. Milk protein-based active edible packaging for food applications: An eco-friendly approach. Front Nutr 2022; 9:942524. [PMID: 35990328 PMCID: PMC9385027 DOI: 10.3389/fnut.2022.942524] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 06/17/2022] [Indexed: 11/17/2022] Open
Abstract
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Parveen Kumari
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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13
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Modification of Jiuzao glutelin with pullulan through Maillard reaction: stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin. Food Res Int 2022; 161:111785. [DOI: 10.1016/j.foodres.2022.111785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/27/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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14
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Ma Z, Guo A, Jing P. Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties. Crit Rev Food Sci Nutr 2022; 63:10792-10813. [PMID: 35748363 DOI: 10.1080/10408398.2022.2086211] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.
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Affiliation(s)
- Zhen Ma
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Anqi Guo
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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15
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Lamp A, Kaltschmitt M, Dethloff J. Options to Improve the Mechanical Properties of Protein-Based Materials. Molecules 2022; 27:446. [PMID: 35056758 PMCID: PMC8779582 DOI: 10.3390/molecules27020446] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/13/2021] [Accepted: 12/20/2021] [Indexed: 01/27/2023] Open
Abstract
While bio-based but chemically synthesized polymers such as polylactic acid require industrial conditions for biodegradation, protein-based materials are home compostable and show high potential for disposable products that are not collected. However, so far, such materials lack in their mechanical properties to reach the requirements for, e.g., packaging applications. Relevant measures for such a modification of protein-based materials are plasticization and cross-linking; the former increasing the elasticity and the latter the tensile strength of the polymer matrix. The assessment shows that compared to other polymers, the major bottleneck of proteins is their complex structure, which can, if developed accordingly, be used to design materials with desired functional properties. Chemicals can act as cross-linkers but require controlled reaction conditions. Physical methods such as heat curing and radiation show higher effectiveness but are not easy to control and can even damage the polymer backbone. Concerning plasticization, effectiveness and compatibility follow opposite trends due to weak interactions between the plasticizer and the protein. Internal plasticization by covalent bonding surpasses these limitations but requires further research specific for each protein. In addition, synergistic approaches, where different plasticization/cross-linking methods are combined, have shown high potential and emphasize the complexity in the design of the polymer matrix.
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Affiliation(s)
| | | | - Jan Dethloff
- Institute of Environmental Technology and Energy Economics (IUE), Hamburg University of Technology (TUHH), Eißendorfer Straße 40, 21073 Hamburg, Germany; (A.L.); (M.K.)
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16
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Zhu H, Cheng JH, Han Z, Han Z. Cold plasma enhanced natural edible materials for future food packaging: structure and property of polysaccharides and proteins-based films. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34766864 DOI: 10.1080/10408398.2021.2002258] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Natural edible films have recently gained a lot of interests in future food packaging. Polysaccharides and proteins in edible materials are not toxic and widely available, which have been confirmed as sustainable and green materials used for packaging films due to their good film-forming abilities. However, polysaccharides and proteins are hydrophilic in nature, they exhibit some undesirable material properties. Cold plasma (CP), as an innovative and highly efficient technology, has been introduced to improve the performance of polysaccharides and proteins-based films. This review mainly presents the basic information of polysaccharides and proteins-based films, principles of CP modified biopolymer films, and the effects of CP on the structural changes including surface morphology, surface composition, and bulk modification, and properties including wettability, mechanical properties, barrier properties, and thermal properties of polysaccharides, proteins, and polysaccharide/protein composite-based films. It is concluded that the CP modified performances are mainly depending on the polysaccharides and proteins raw materials, CP generation types and treatment conditions. The existing difficulties and future trends are also discussed. Despite natural materials currently not fully substitute for traditional plastic materials, CP has exhibited an effective solution to shape the future of natural materials for food packaging.
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Affiliation(s)
- Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
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17
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Jiménez‐Rosado M, Maigret J, Lourdin D, Guerrero A, Romero A. Injection molding versus extrusion in the manufacturing of soy protein‐based bioplastics with zinc incorporated. J Appl Polym Sci 2021. [DOI: 10.1002/app.51630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mercedes Jiménez‐Rosado
- Departamento de Ingeniería Química, Facultad de Química Escuela Politécnica Superior ‐ Universidad de Sevilla Sevilla Spain
| | - Jean‐Eudes Maigret
- Biopolymers Interactions Assemblies Research Unit 1268 (BIA) INRAE, UR BIA Nantes France
| | - Denis Lourdin
- Biopolymers Interactions Assemblies Research Unit 1268 (BIA) INRAE, UR BIA Nantes France
| | - Antonio Guerrero
- Departamento de Ingeniería Química, Facultad de Química Escuela Politécnica Superior ‐ Universidad de Sevilla Sevilla Spain
| | - Alberto Romero
- Departamento de Ingeniería Química, Facultad de Química Escuela Politécnica Superior ‐ Universidad de Sevilla Sevilla Spain
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18
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Abstract
Cost-effective, clean, highly transparent, and flexible as well as a coatable packaging material is envisioned to solve or at least mitigate quality preservation issues of organic materials, originating from moisture interaction under ambient conditions. Liquid phase processing of packaging coatings using nano-clay and polyvinyl alcohol (PVOH) has been developed and reported. Detailed analysis of the developed coating revealed moisture permeability of 2.8 × 10−2 g·cm/m2·day at 40 °C and 85% relative humidity (RH), which is in close accordance with Bharadwaj’s theoretical permeability model. Moreover, the developed coatings are not only more than 90% transparent, when exposed to white light, but also exhibit excellent flexibility and even after going through 10,000 bending cycles maintained the same blocking effect against moisture.
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19
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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20
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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21
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Channa IA, Chandio AD, Rizwan M, Shah AA, Bhatti J, Shah AK, Hussain F, Shar MA, AlHazaa A. Solution Processed PVB/Mica Flake Coatings for the Encapsulation of Organic Solar Cells. MATERIALS 2021; 14:ma14102496. [PMID: 34065936 PMCID: PMC8151763 DOI: 10.3390/ma14102496] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/03/2021] [Accepted: 05/06/2021] [Indexed: 12/18/2022]
Abstract
Organic photovoltaics (OPVs) die due to their interactions with environmental gases, i.e., moisture and oxygen, the latter being the most dangerous, especially under illumination, due to the fact that most of the active layers used in OPVs are extremely sensitive to oxygen. In this work we demonstrate solution-based effective barrier coatings based on composite of poly(vinyl butyral) (PVB) and mica flakes for the protection of poly (3-hexylthiophene) (P3HT)-based organic solar cells (OSCs) against photobleaching under illumination conditions. In the first step we developed a protective layer with cost effective and environmentally friendly methods and optimized its properties in terms of transparency, barrier improvement factor, and bendability. The developed protective layer maintained a high transparency in the visible region and improved oxygen and moisture barrier quality by the factor of ~7. The resultant protective layers showed ultra-flexibility, as no significant degradation in protective characteristics were observed after 10 K bending cycles. In the second step, a PVB/mica composite layer was applied on top of the P3HT film and subjected to photo-degradation. The P3HT films coated with PVB/mica composite showed improved stability under constant light irradiation and exhibited a loss of <20% of the initial optical density over the period of 150 h. Finally, optimized barrier layers were used as encapsulation for organic solar cell (OSC) devices. The lifetime results confirmed that the stability of the OSCs was extended from few hours to over 240 h in a sun test (65 °C, ambient RH%) which corresponds to an enhanced lifetime by a factor of 9 compared to devices encapsulated with pristine PVB.
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Affiliation(s)
- Iftikhar Ahmed Channa
- Department of Materials and Metallurgical Engineering, Faculty of Chemical and Process Engineering, NED University of Engineering and Technology, University Road, Karachi 75270, Pakistan; (A.D.C.); (M.R.); (A.A.S.); (J.B.)
- Correspondence:
| | - Ali Dad Chandio
- Department of Materials and Metallurgical Engineering, Faculty of Chemical and Process Engineering, NED University of Engineering and Technology, University Road, Karachi 75270, Pakistan; (A.D.C.); (M.R.); (A.A.S.); (J.B.)
| | - Muhammad Rizwan
- Department of Materials and Metallurgical Engineering, Faculty of Chemical and Process Engineering, NED University of Engineering and Technology, University Road, Karachi 75270, Pakistan; (A.D.C.); (M.R.); (A.A.S.); (J.B.)
| | - Aqeel Ahmed Shah
- Department of Materials and Metallurgical Engineering, Faculty of Chemical and Process Engineering, NED University of Engineering and Technology, University Road, Karachi 75270, Pakistan; (A.D.C.); (M.R.); (A.A.S.); (J.B.)
| | - Jahanzeb Bhatti
- Department of Materials and Metallurgical Engineering, Faculty of Chemical and Process Engineering, NED University of Engineering and Technology, University Road, Karachi 75270, Pakistan; (A.D.C.); (M.R.); (A.A.S.); (J.B.)
- Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Abdul Karim Shah
- Department of Chemical Engineering, Dawood University of Engineering and Technology, Karachi 74800, Pakistan;
| | - Fayaz Hussain
- Modeling Evolutionary Algorithms Simulation and Artificial Intelligence, Faculty of Electrical & Electronics Engineering, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam;
| | - Muhammad Ali Shar
- King Abdullah Institute for Nanotechnology, King Saud University, Riyadh 11451, Saudi Arabia; (M.A.S.); (A.A.)
- Department of Mechanical & Energy Systems, Faculty of Engineering and Informatics, University of Bradford, Bradford BD7 1DP, UK
| | - Abdulaziz AlHazaa
- King Abdullah Institute for Nanotechnology, King Saud University, Riyadh 11451, Saudi Arabia; (M.A.S.); (A.A.)
- Research Chair for Tribology, Surfaces and Interface Sciences, Department of Physics and Astronomy, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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22
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Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Porta R. Secalin films acylated with capric acid chloride. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Pereira GVDS, Pereira GVDS, Oliveira LCD, Cardoso DNP, Calado V, Lourenço LDFH. Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Glauce Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Luã Caldas de Oliveira
- Pará Federal Institute of Education, Science and Technology ‐ IFPA Campus Breves‐PA Brazil
| | | | - Verônica Calado
- Graduate Program in Chemical and Biochemical Process Engineering (EPQB) School of Chemistry, Federal University of Rio de Janeiro ‐ UFRJ Rio de Janeiro‐RJ Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
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24
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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02627-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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Kumar A, Nayak R, Purohit SR, Rao PS. Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.105845] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chandra D, Dabade A, Damgude G, Malhotra C. Effect of X-rays on structural, physicochemical and functional properties of gluten protein. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.07420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.
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Janjarasskul T, Tananuwong K, Phupoksakul T, Thaiphanit S. Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110102] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Gomide RAC, Oliveira ACS, Luvizaro LB, Yoshida MI, Oliveira CR, Borges SV. Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13596] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
| | | | | | - Maria Irene Yoshida
- Chemistry Department Federal University of Minas Gerais Belo Horizonte Brazil
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Effect of ultraviolet irradiation on wheat (Triticum aestivum) flour: Study on protein modification and changes in quality attributes. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103094] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105953] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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32
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Zanu HK, Kheravii SK, Morgan NK, Bedford MR, Swick RA. Over-processed meat and bone meal and phytase effects on broilers challenged with subclinical necrotic enteritis: Part 1. Performance, intestinal lesions and pH, bacterial counts and apparent ileal digestibility. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2020; 6:313-324. [PMID: 33005765 PMCID: PMC7503067 DOI: 10.1016/j.aninu.2020.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 02/17/2020] [Accepted: 03/08/2020] [Indexed: 01/02/2023]
Abstract
This feeding study investigated the hypothesis that over-processing of meat and bone meal (MBM) would impair the performance, gut health and ileal digestibility of nutrients in birds challenged with necrotic enteritis (NE). The effect of phytase (500 vs. 5,000 FTU/kg) was also examined using manufacturers recommended matrix values for 500 FTU for both levels. Ross 308 male broilers (n = 768) were assigned to 8 diets, with 6 replicate pens per diet and 16 birds per replicate pen using a randomized design with a factorial arrangement of treatments. Factors were NE challenge (no or yes), MBM (as received or over-processed), and phytase level (500 or 5,000 FTU/kg). Half of the birds were challenged with 5,000 oocysts of field strains of Eimeria acervulina and Eimeria brunetti, and 2,500 oocysts of Eimeria maxima on d 9 and 108 CFU/mL of Clostridium perfringens strain EHE-NE18 on d 14 and 15 post-hatch. Challenge × MBM interactions were detected for weight gain (WG), feed conversion ratio (FCR) and feed intake (FI) at d 14, 21 and 28, showing that challenged birds fed over-processed MBM had decreased WG (P < 0.05) and FI (P < 0.05) at d 14, increased FCR (P < 0.05) at d 21 and decreased WG (P < 0.05) and FI (P > 0.05) at d 28. Birds fed low phytase had increased livability (P < 0.05) at d 42. The challenge increased the prevalence and severity of NE induced lesions in the jejunum (P < 0.05) and ileum (P < 0.05). The birds fed over-processed MBM had decreased pH in the jejunum (P < 0.05) and ileum (P < 0.05) at d 16. High phytase increased apparent ileal digestibility (AID) of Ca (P < 0.05) and P (P < 0.05), and over-processed MBM increased AID of carbon (C; P < 0.05) and Ca (P < 0.05) at d 29. The challenge increased the caecal counts of Lactobacillus spp. (P < 0.05) and C. perfringens (P < 0.05) at d 16. The results indicated that supplementation of diets with high phytase reduces the negative impact on performance from over-processed MBM during NE as a result of increased nutrient digestibility.
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Affiliation(s)
- Holy K. Zanu
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Sarbast K. Kheravii
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Natalie K. Morgan
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | | | - Robert A. Swick
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
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Shen G, Zheng L, Li S, Wu H, Li M, Luo Q, Yu G, Chen A, Zhang Z. The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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34
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Simple method to obtaining a prolonged-release system of urea based on wheat gluten: development and characterization. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-019-03074-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Donato RK, Mija A. Keratin Associations with Synthetic, Biosynthetic and Natural Polymers: An Extensive Review. Polymers (Basel) 2019; 12:E32. [PMID: 31878054 PMCID: PMC7023547 DOI: 10.3390/polym12010032] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/17/2019] [Accepted: 12/20/2019] [Indexed: 12/21/2022] Open
Abstract
Among the biopolymers from animal sources, keratin is one the most abundant, with a major contribution from side stream products from cattle, ovine and poultry industry, offering many opportunities to produce cost-effective and sustainable advanced materials. Although many reviews have discussed the application of keratin in polymer-based biomaterials, little attention has been paid to its potential in association with other polymer matrices. Thus, herein, we present an extensive literature review summarizing keratin's compatibility with other synthetic, biosynthetic and natural polymers, and its effect on the materials' final properties in a myriad of applications. First, we revise the historical context of keratin use, describe its structure, chemical toolset and methods of extraction, overview and differentiate keratins obtained from different sources, highlight the main areas where keratin associations have been applied, and describe the possibilities offered by its chemical toolset. Finally, we contextualize keratin's potential for addressing current issues in materials sciences, focusing on the effect of keratin when associated to other polymers' matrices from biomedical to engineering applications, and beyond.
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Affiliation(s)
- Ricardo K. Donato
- Institute of Macromolecular Chemistry, Czech Academy of Sciences, Heyrovského nám. 2, 162 06 Prague 6, Czech Republic
- Institute of Chemistry of Nice, UMR CNRS 7272, Université Côte d’Azur, University of Nice Sophia Antipolis, Parc Valrose, 06108 Nice CEDEX 2, France
| | - Alice Mija
- Institute of Chemistry of Nice, UMR CNRS 7272, Université Côte d’Azur, University of Nice Sophia Antipolis, Parc Valrose, 06108 Nice CEDEX 2, France
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36
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Zhang L, Shen Y, Lu W, Guo L, Xiang M, Zhang D. Preparation and Characterization of β-glucosidase Films for Stabilization and Handling in Dry Configurations. Curr Pharm Biotechnol 2019; 21:741-747. [PMID: 31793420 DOI: 10.2174/1389201020666191202145351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 11/05/2019] [Accepted: 11/13/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Although the stability of proteins is of significance to maintain protein function for therapeutical applications, this remains a challenge. Herein, a general method of preserving protein stability and function was developed using gelatin films. METHODS Enzymes immobilized onto films composed of gelatin and Ethylene Glycol (EG) were developed to study their ability to stabilize proteins. As a model functional protein, β-glucosidase was selected. The tensile properties, microstructure, and crystallization behavior of the gelatin films were assessed. RESULTS Our results indicated that film configurations can preserve the activity of β-glucosidase under rigorous conditions (75% relative humidity and 37°C for 47 days). In both control films and films containing 1.8 % β-glucosidase, tensile strength increased with increased EG content, whilst the elongation at break increased initially, then decreased over time. The presence of β-glucosidase had a negligible influence on tensile strength and elongation at break. Scanning electron-microscopy (SEM) revealed that with increasing EG content or decreasing enzyme concentrations, a denser microstructure was observed. CONCLUSION In conclusion, the dry film is a promising candidate to maintain protein stabilization and handling. The configuration is convenient and cheap, and thus applicable to protein storage and transportation processes in the future.
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Affiliation(s)
- Liguang Zhang
- College of Pharmacy, Suzhou Vocational Health College, Suzhou, China
| | - Yanan Shen
- School of Pharmacy, Xuzhou Medicinal University, Xuzhou, China
| | - Wenjing Lu
- College of Pharmacy, Suzhou Vocational Health College, Suzhou, China
| | - Lengqiu Guo
- College of Pharmacy, Suzhou Vocational Health College, Suzhou, China
| | - Min Xiang
- College of Pharmacy, Suzhou Vocational Health College, Suzhou, China
| | - Dayong Zhang
- State Key Laboratory of Crop Genetics & Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
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37
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Stevenson M, Long J, Guerrero P, Caba KDL, Seyfoddin A, Etxabide A. Development and characterization of ribose-crosslinked gelatin products prepared by indirect 3D printing. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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38
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Galus S, Lenart A. Optical, mechanical, and moisture sorption properties of whey protein edible films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13245] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Faculty of Food SciencesWarsaw University of Life Sciences‐SGGW (WULS‐SGGW) Warsaw Poland
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Faculty of Food SciencesWarsaw University of Life Sciences‐SGGW (WULS‐SGGW) Warsaw Poland
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Abstract
Whey represents the major by-product of cheese industry. One possibility to recycle the whey wastes is the use of their globular proteins as a polymer source for the production of biodegradable plastic materials. Whey protein (WP)-based films are usually obtained by protein heat treatment in the presence of glycerol (GLY) as plasticizer at pH 7, a method which would require commercially high costing process. In this work we explored the possibility of producing manageable whey-derived materials without any heat-treatment but under alkaline conditions. The reported results demonstrated that the casting at pH 12 of the unheated WP film forming solutions (FFSs), containing either 40% or 50% GLY, led to produce more resistant and flexible materials than the ones obtained at pH 7. Film opacity was observed significantly increased, being higher in the samples obtained at alkaline pH without WP heating and with higher GLY concentrations. Finally, moisture content decreased with the reduction of GLY content, both in heated and unheated WP-based films, whereas water uptake of the different films prepared at pH 12 did not significantly change.
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40
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Ewert J, Luz A, Volk V, Stressler T, Fischer L. Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3443-3450. [PMID: 30609037 DOI: 10.1002/jsfa.9562] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 12/21/2018] [Accepted: 12/29/2018] [Indexed: 05/25/2023]
Abstract
BACKGROUND One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of hydrolysis on the emulsifying properties of whey proteins under conditions without a temperature step for enzyme inactivation. Therefore, two acidic peptidase preparations (Maxipro AFP, Protease AP-30L) differing in their peptidase composition were investigated and applied at 45 °C and pH 2.75. The enzyme inactivation was realized by a simple shift to pH 7.0. RESULTS After the pH shift, no activity or further hydrolysis was measurable. For the products, no differences (assuming P > 0.05) regarding the emulsifying properties were detected between the two peptidase preparations used. The emulsifying properties of the whey protein isolate hydrolysates produced increased (i.e. half-life >71%) until a degree of hydrolysis of 1.1%. This indicated that the endopeptidase (aspergillopepsin I) present in both preparations was determining the emulsifying properties. As a plus, the presence of exopeptidases in Protease AP-30L compared with Maxipro AFP reduced the bitterness of the hydrolysate (-50%). CONCLUSION The application of acidic endo- and exopeptidases enables the production of emulsifying whey protein isolate hydrolysates at high protein concentrations (≥10%) without a commonly used heat inactivation step. The presence of exopeptidases in acidic peptidase preparations is favorable, due to the improved taste. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jacob Ewert
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Anja Luz
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Veronika Volk
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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41
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Chentir I, Kchaou H, Hamdi M, Jridi M, Li S, Doumandji A, Nasri M. Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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42
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U Durmaz B, Aytac A. Development and characterization of poly(vinyl alcohol) and casein blend films. POLYM INT 2019. [DOI: 10.1002/pi.5804] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bedriye U Durmaz
- Department of Chemical EngineeringKocaeli University, Engineering Faculty Izmit Turkey
| | - Ayse Aytac
- Department of Chemical EngineeringKocaeli University, Engineering Faculty Izmit Turkey
- Department of Polymer Science and TechnologyKocaeli University Izmit Turkey
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43
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Lara BRB, Araújo ACMA, Dias MV, Guimarães M, Santos TA, Ferreira LF, Borges SV. Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Zubair M, Ullah A. Recent advances in protein derived bionanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2019; 60:406-434. [DOI: 10.1080/10408398.2018.1534800] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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45
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Extraction and incorporation of bioactives into protein formulations for food and biomedical applications. Int J Biol Macromol 2018; 120:2094-2105. [DOI: 10.1016/j.ijbiomac.2018.09.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/26/2018] [Accepted: 09/05/2018] [Indexed: 12/15/2022]
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46
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Thakur M, Nanda V. Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12935] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mamta Thakur
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed University) Longowal Punjab India
| | - Vikas Nanda
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed University) Longowal Punjab India
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47
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Production and characterization of hydrophilic and hydrophobic sunflower protein isolate nanofibers by electrospinning method. Int J Biol Macromol 2018; 119:1-7. [DOI: 10.1016/j.ijbiomac.2018.07.132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 07/08/2018] [Accepted: 07/20/2018] [Indexed: 11/21/2022]
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48
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Galus S, Kadzińska J. Gas barrier and wetting properties of whey protein isolate-based emulsion films. POLYM ENG SCI 2018. [DOI: 10.1002/pen.24992] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences-SGGW (WULS-SGGW); 159c Nowoursynowska Street, 02-776, Warsaw Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Faculty of Food Sciences; Warsaw University of Life Sciences-SGGW (WULS-SGGW); 159c Nowoursynowska Street, 02-776, Warsaw Poland
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49
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Eibl I, von der Haar D, Jesdinszki M, Stäbler A, Schmid M, Langowski HC. Adhesive based on micellar lupin protein isolate exhibiting oxygen barrier properties. J Appl Polym Sci 2018. [DOI: 10.1002/app.46383] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ina Eibl
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
- Fraunhofer Institute for Process Engineering and Packaging IVV, Materials Development; Freising Germany
| | - Daniela von der Haar
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
- Fraunhofer Institute for Process Engineering and Packaging IVV, Materials Development; Freising Germany
| | - Marius Jesdinszki
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
| | - Andreas Stäbler
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
| | - Markus Schmid
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
- Fraunhofer Institute for Process Engineering and Packaging IVV, Materials Development; Freising Germany
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51; 72488 Sigmaringen Germany
| | - Horst-Christian Langowski
- TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology; Technical University of Munich; Freising Germany
- Fraunhofer Institute for Process Engineering and Packaging IVV, Materials Development; Freising Germany
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50
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Lucas I, Becker T, Jekle M. Gluten Polymer Networks-A Microstructural Classification in Complex Systems. Polymers (Basel) 2018; 10:polym10060617. [PMID: 30966651 PMCID: PMC6403851 DOI: 10.3390/polym10060617] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/01/2018] [Accepted: 06/03/2018] [Indexed: 11/21/2022] Open
Abstract
A classification of gluten polymer networks would support a better understanding of structure-function relationships of any gluten polymer material and thus, the control of processing properties. However, quantification and interpretation of the gluten network structures is challenging due to their complexity. Thus, the network formation was altered by specific gluten-modifying agents (glutathione, ascorbic acid, potassium bromate, glucose oxidase, transglutaminase, bromelain) in this study in order to clarify if structural alterations can be detected on a microstructural level and to specify different polymer arrangements in general. Microstructure analysis was performed by confocal laser scanning microscopy followed by quantification with protein network analysis. It was shown that alterations in gluten microstructure could be elucidated according to the kind of modification in cross-linking (disulphide, (iso) peptide, dityrosyl). Linear correlations of structural network attributes among each other were found, leading to an assertion in general: the higher the branching rate, the thinner the protein threads and the larger the interconnected protein aggregate. Considering the morphological attribute lacunarity, a quantitative classification of different gluten arrangements was established. These assertions were extended by using unspecific gluten-modifying agents in addition to the specific ones. Ultimately, five network types were proposed based on diverse polymer arrangements.
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Affiliation(s)
- Isabelle Lucas
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
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