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Jiang H, Zhang W, Cao J, Jiang W. Development of biodegradable active films based on longan seed starch incorporated with banana flower bract anthocyanin extracts and applications in food freshness indication. Int J Biol Macromol 2023; 251:126372. [PMID: 37595722 DOI: 10.1016/j.ijbiomac.2023.126372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/27/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
The recovery of food by-products is of great significance. Food by-products contain diverse materials showing promise for the development of food packaging or edible coatings. In the present study, the effects of banana flower bract anthocyanin extracts (BFBAEs) on properties of longan seed starch (LSS) films were investigated for the first time. The prepared BFBAEs presented great compatibility with LSS matrix without changing the film chemical structures. The LSS films containing BFBAEs presented improved UV light barrier capacities, increased water vapor permeability, and lowered thermal stability compared to the pure LSS films. Additionally, the introduction of BFBAEs significantly reduced tensile strength and increased elongation at break of LSS films. There is growing demands for the fabrication of intelligent films for the visible monitoring of food freshness. BFBAEs imparted great antioxidant activities and pH-sensitive and ammonia-sensitive discoloration capacities on LSS films. LSS/BFBAEs III films were employed to detect food (beef and shrimp) freshness, and distinguishable color variations could be observed as the food freshness reduced. The LSS-based films were almost completely degraded after 30 days. Two types of by-products were combined to develop novel biodegradable active films, which showed promise for the discernible detection of the freshness of perishable foods.
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Affiliation(s)
- Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Hong-in P, Neimkhum W, Punyoyai C, Sriyab S, Chaiyana W. Enhancement of phenolics content and biological activities of longan (Dimocarpus longan Lour.) treated with thermal and ageing process. Sci Rep 2021; 11:15977. [PMID: 34354192 PMCID: PMC8342457 DOI: 10.1038/s41598-021-95605-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 07/28/2021] [Indexed: 02/07/2023] Open
Abstract
This study is the first to compare the chemical compositions and biological activities of a conventional dried Dimocarpus longan with a novel black D. longan that underwent a thermal ageing process. Pericarp, aril, and seed of both D. longan were macerated in 95% v/v ethanol. Their chemical compositions were investigated using a Folin-Ciocalteu assay, aluminum chloride assay, and high-performance liquid chromatography. Antioxidant activities were evaluated in terms of radical scavenging and iron (III) reduction capacity. An enzyme inhibition assay was used to evaluate the hyaluronidase inhibition. Inflammatory cytokine secretion was evaluated with an enzyme-linked immunosorbent assay. After being exposed to a heating and ageing procedure, gallic acid and ellagic acid content were increased tenfold, while the corilagin content was doubled. Black D. longan seed extract was the most potent anti-hyaluronidase and antioxidant with the strongest free radical scavenging and reduction power, while black D. longan aril extract resulted in the highest inhibition of inflammatory cytokine secretion. Black D. longan contained more biologically active compounds and possessed more potent biological activities than conventional dried D. longan. Therefore, thermal ageing treatment is suggested for producing black D. longan, for which seed extract is suggested as a cosmeceutical active ingredient and aril extract for anti-inflammation.
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Affiliation(s)
- Preaploy Hong-in
- grid.7132.70000 0000 9039 7662Master’s Degree Program in Cosmetic Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand ,grid.7132.70000 0000 9039 7662Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Waranya Neimkhum
- grid.444151.10000 0001 0048 9553Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Huachiew Chalermprakiet University, Samutprakarn, 10250 Thailand
| | - Chanun Punyoyai
- grid.7132.70000 0000 9039 7662Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Suwannee Sriyab
- grid.7132.70000 0000 9039 7662Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Wantida Chaiyana
- grid.7132.70000 0000 9039 7662Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand ,grid.7132.70000 0000 9039 7662Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai, 50200 Thailand ,grid.7132.70000 0000 9039 7662Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
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