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Taheri-Yeganeh A, Ahari H, Mashak Z, Jafari SM. Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion. Food Chem X 2024; 21:101217. [PMID: 38426072 PMCID: PMC10901912 DOI: 10.1016/j.fochx.2024.101217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 03/02/2024] Open
Abstract
This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s-1‧Pa-1‧m-1) and 5.25 to 4.70 (meq/kgO2), respectively. In addition, the strength and flexibility of halochromic film reached 0.7 MPa and 56 % compared to Gel film (0.62 MPa, and 46.96 %). Most importantly, the color changes of the smart film from cherry/pink to yellow/brown, which were proportional to the color changes of the anthocyanin solution at different pHs, were able to monitor the shrimp freshness and spoilage at room (20 °C) and refrigerated (4 °C) temperature for 14 days.
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Affiliation(s)
- Alireza Taheri-Yeganeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Zohreh Mashak
- Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Tavassoli M, Khezerlou A, Sani MA, Hashemi M, Firoozy S, Ehsani A, Khodaiyan F, Adibi S, Noori SMA, McClements DJ. Methylcellulose/chitosan nanofiber-based composites doped with lactoferrin-loaded Ag-MOF nanoparticles for the preservation of fresh apple. Int J Biol Macromol 2024; 259:129182. [PMID: 38176499 DOI: 10.1016/j.ijbiomac.2023.129182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 12/14/2023] [Accepted: 12/30/2023] [Indexed: 01/06/2024]
Abstract
Increasing demand for high-quality fresh fruits and vegetables has led to the development of innovative active packaging materials that exhibit controlled release of antimicrobial/antioxidant agents. In this study, composite biopolymer films consisting of methylcellulose (MC) and chitosan nanofibers (ChNF) were fabricated, which contained lactoferrin (LAC)-loaded silver-metal organic framework (Ag-MOF) nanoparticles. The results indicated that the nanoparticles were uniformly distributed throughout the biopolymer films, which led to improvements in tensile strength (56.1 ± 3.2 MPa), thermal stability, water solubility, swelling index, water vapor barrier properties (from 2.2 ± 2.1 to 1.9 ± 1.9 × 10-11 g. m/m2. s. Pa), and UV-shielding effects. The Ag-MOF-LAC2% films also exhibited strong and long-lasting antibacterial activity against E. coli (19.8 ± 5.2 mm) and S. aureus (20.1 ± 3.2 mm), which was attributed to the slow release of antimicrobial LAC from the films. The composite films were shown to maintain the fresh appearance of apples for at least seven days, which was attributed to their antimicrobial and antioxidant activities. Consequently, these composite films have the potential in the assembly of innovative active packaging materials for protecting fresh fruits and vegetables. However, further work is required to ensure their safety and economic viability.
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Affiliation(s)
- Milad Tavassoli
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahmood Alizadeh Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Solmaz Firoozy
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab Rashid, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Shiva Adibi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
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Rosales-Murillo S, Sánchez-Bodón J, Hernández Olmos S, Ibarra-Vázquez M, Guerrero-Ramírez L, Pérez-Álvarez L, Vilas-Vilela J. Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials. Polymers (Basel) 2024; 16:163. [PMID: 38201828 PMCID: PMC10781030 DOI: 10.3390/polym16010163] [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: 11/30/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
Anthocyanins are a specific group of molecules found in nature that have recently received increasing attention due to their interesting biological and colorimetric properties that have been successfully applied in several fields such as food preservation and biomedicine. Consequently, reviews devoted to a general overview of these flavonoids have proliferated in recent years. Meanwhile, the incorporation of anthocyanins into polymeric systems has become an interesting strategy to widen the applicability of these molecules and develop new smart and functional polymers in the above cited areas. However, anthocyanin-based polymers have been scarcely reviewed in the literature. Accordingly, this review aims to be a systematic summary of the most recent approaches for the incorporation of anthocyanins into macro-, micro-, or nanostructured polymers. Moreover, this work describes the fundamentals of the applicability of smart anthocyanin-based polymers and offers an updated review of their most interesting applications as sensors, biological regulators, and active materials.
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Affiliation(s)
- S.S. Rosales-Murillo
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - Julia Sánchez-Bodón
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
| | - S.L. Hernández Olmos
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - M.F. Ibarra-Vázquez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
- Technological University of Jalisco, Guadalajara 44970, Mexico
| | - L.G. Guerrero-Ramírez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - L. Pérez-Álvarez
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - J.L. Vilas-Vilela
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
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Khezerlou A, Tavassoli M, Alizadeh-Sani M, Hashemi M, Ehsani A, Bangar SP. Multifunctional food packaging materials: Lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications. Int J Biol Macromol 2023; 251:126334. [PMID: 37586631 DOI: 10.1016/j.ijbiomac.2023.126334] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/17/2023] [Accepted: 08/12/2023] [Indexed: 08/18/2023]
Abstract
In this study, antimicrobial biocomposite films based on gelatin-κ-carrageenan (Gκ) with 1, 2 and 4 % lactoferrin (L) loaded chromium-based metal-organic frameworks (L@Cr-MOFs) nanoparticles were synthesized by casting methods. The addition of L loaded Cr-MOFs into Gκ based films increased elongation at break from 2.19 to 14.92 % and decreased the tensile strength from 65.1 to 31.22 MPa. L@Cr-MOFs addition reduced swelling index (from 105 to 70.8 %), water solubility (from 61.3 to 34.63 %) and water vapor permeability (from 2.46 to 2.19 × 10-11 g. m/m2. s). When the additional amount was 4 wt%, the Gκ/L@Cr-MOFs films showed antibacterial effects against Escherichia coli and Staphylococcus aureus with the inhibition zone of 19.7 mm and 20.2 mm, respectively. In addition, strawberries preservation trial shown that the Gκ/L@Cr-MOFs films delayed the growth of spoilage molds on the surface of fruits. This research indicated that Gκ/L@Cr-MOFs are promising active packaging materials for the preservation of perishable fruits.
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Affiliation(s)
- Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Milad Tavassoli
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahmood Alizadeh-Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, 29634, USA.
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Ma M, Yang X, Ying X, Shi C, Jia Z, Jia B. Applications of Gas Sensing in Food Quality Detection: A Review. Foods 2023; 12:3966. [PMID: 37959084 PMCID: PMC10648483 DOI: 10.3390/foods12213966] [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: 09/11/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 11/15/2023] Open
Abstract
Food products often face the risk of spoilage during processing, storage, and transportation, necessitating the use of rapid and effective technologies for quality assessment. In recent years, gas sensors have gained prominence for their ability to swiftly and sensitively detect gases, making them valuable tools for food quality evaluation. The various gas sensor types, such as metal oxide (MOX), metal oxide semiconductor (MOS) gas sensors, surface acoustic wave (SAW) sensors, colorimetric sensors, and electrochemical sensors, each offer distinct advantages. They hold significant potential for practical applications in food quality monitoring. This review comprehensively covers the progress in gas sensor technology for food quality assessment, outlining their advantages, features, and principles. It also summarizes their applications in detecting volatile gases during the deterioration of aquatic products, meat products, fruit, and vegetables over the past decade. Furthermore, the integration of data analytics and artificial intelligence into gas sensor arrays is discussed, enhancing their adaptability and reliability in diverse food environments and improving food quality assessment efficiency. In conclusion, this paper addresses the multifaceted challenges faced by rapid gas sensor-based food quality detection technologies and suggests potential interdisciplinary solutions and directions.
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Affiliation(s)
- Minzhen Ma
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
| | - Xinting Yang
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316004, China
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Zhixin Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
| | - Boce Jia
- Information Technology Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; (M.M.); (X.Y.); (Z.J.); (B.J.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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6
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Yana L, Zhiwei C, Yunuo Z, Jingxi W. Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat. FOOD SCI TECHNOL INT 2023:10820132231193616. [PMID: 37553978 DOI: 10.1177/10820132231193616] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/10/2023]
Abstract
A series of biodegradable colorimetric films were prepared by using chitosan and polyvinyl alcohol as matrix, in which, the weight ratio of chitosan: Polyvinyl alcohol was 100: 0, 80: 20, 50: 50, 20: 80, or 0: 100, with addition of 10% (w/w, relative to chitosan) anthocyanins extracted from purple tomatoes (purple tomatoes anthocyanin) as pigment. The aim of this study was to observe the effect of weight ratio (chitosan: Polyvinyl alcohol) on the mechanical properties, contact angle, swelling rate, pH sensitivity, antioxidant properties of chitosan-polyvinyl alcohol/purple tomatoes anthocyanins films, and the antibacterial activity of films produced for pork packaging. In addition, the films as a smart colorimetric indicator for monitoring the freshness of pork was investigated. The results showed that as the ratio of chitosan to polyvinyl alcohol decreases, the elongation at break, hydrophilicity, and swelling rate of the films increased especially from 16.5% to 174.2% for elongation at break and 93.0° to 53.8° for water contact angle, however, the tensile strength decreased from 67.3 to 24.7 MPa. With decreasing of chitosan: Polyvinyl alcohol, the antibacterial activity on pork was decreased, and the antioxidant properties of films increased first then decreased. Fourier transform infrared spectroscopy indicated there were interactions among chitosan, polyvinyl alcohol, and purple tomatoes anthocyanins. The color response of films was depended on pH, as well as the immersion time. The longer immersion resulted in a more pronounced color change. The color changed from purplish red (pH 2-4) to green (pH 5-10) to yellow (pH 10-12). In monitoring the freshness of pork, the film showed a nice visual color change, indicating a potential application in smart packaging. These bio-based materials may be useful alternatives to synthetic plastics for food applications such as active and smart packaging, thereby improving the environmental friendliness and sustainability of the food supply.
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Affiliation(s)
- Li Yana
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Chen Zhiwei
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Zhang Yunuo
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wu Jingxi
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
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Janik M, Khachatryan K, Khachatryan G, Krystyjan M, Żarska S, Ciesielski W. Preparation and Characterisation of Acid-Base-Change-Sensitive Binary Biopolymer Films with Olive Oil and Ozonated Olive Oil Nano/Microcapsules and Added Hibiscus Extract. Int J Mol Sci 2023; 24:11502. [PMID: 37511263 PMCID: PMC10380360 DOI: 10.3390/ijms241411502] [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: 06/23/2023] [Revised: 07/13/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
The purpose of this study was to develop and characterise bionanocomposites based on chitosan (CHIT) and alginate (ALG) in two series, which were subsequently functionalised with emulsions based on a combination of water, oil, ozonated oil and hibiscus flower extracts. The structure and morphology of the materials produced were characterised by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and ultraviolet and visible light (UV-Vis) absorption spectroscopy, along with a surface colour analysis and the determination of the mechanical and thermal properties of the resulting composites. Functionalisation did affect the analysed composite parameters. The FTIR spectra indicated that the polysaccharide matrix components were compatible. The SEM images also confirmed the presence of nano/microcapsules in the polysaccharide matrix. The obtained results indicate that the order of adding polysaccharides has a significant impact on the encapsulation capacity. The encapsulation resulted in the improved thermal stability of the composites. The emissions analysis showed that the composites containing nano/microcapsules are characterised by a higher emission intensity and are sensitive to acid or base changes. Significant differences in emission intensity were observed even at low concentrations of acids and bases. A drop in the mechanical properties was observed following functionalisation. The results of this study suggest that these bionanocomposites can be used as active and/or smart packaging materials.
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Affiliation(s)
- Magdalena Janik
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
| | - Karen Khachatryan
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
| | - Gohar Khachatryan
- Department of Food Quality Analysis and Assessment, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland
| | - Sandra Żarska
- Faculty of Mathematics and Natural Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Wojciech Ciesielski
- Faculty of Mathematics and Natural Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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Tavassoli M, Khezerlou A, Moghaddam TN, Firoozy S, Bakhshizadeh M, Sani MA, Hashemi M, Ehsani A, Lorenzo JM. Sumac (Rhus coriaria L.) anthocyanin loaded-pectin and chitosan nanofiber matrices for real-time monitoring of shrimp freshness. Int J Biol Macromol 2023; 242:125044. [PMID: 37224901 DOI: 10.1016/j.ijbiomac.2023.125044] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/18/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
In this study, pectin (PC)/chitosan nanofiber (ChNF) films containing a novel anthocyanin from sumac extract were successfully developed for freshness monitoring and shelf-life extension of shrimp. The physical, barrier, morphological, color, and antibacterial properties of biodegradable films were evaluated. The addition of sumac anthocyanins to the films caused intramolecular interactions (such as hydrogen bonds) in the film structure, as confirmed by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) analysis, suggesting good compatibility of film ingredients. Also, intelligent films showed significant sensitivity to ammonia vapors and changed color from reddish to olive color at the first 5 min. Moreover, the results showed that PC/ChNF and PC/ChNF/sumac films have significant antibacterial activity against Gram-positive bacteria and Gram-negative bacteria. In addition to the good functional characteristics of the smart film, the resulting films showed acceptable physicomechanical properties. So, PC/ChNF/sumac smart film exhibited the strength = 60 MPa with the flexibility = 23.3 %. Likewise, water vapor barrier reduced from 2.5 (×10-11 g. m/m2. s. Pa) to 2.3 (×10-11 g. m/m2. s. Pa) after adding anthocyanin. The results of the application of intelligent film containing anthocyanins of sumac extract for shrimp freshness monitoring showed that the color of the intelligent film changed from reddish to greenish color after 48 h of storage, which shows the high potential of the produced film for monitoring the spoilage of seafood products.
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Affiliation(s)
- Milad Tavassoli
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Tina Niknazar Moghaddam
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Solmaz Firoozy
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab-Rashid, Tabriz, Iran
| | - Milad Bakhshizadeh
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab-Rashid, Tabriz, Iran
| | - Mahmood Alizadeh Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
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9
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Tavassoli M, Khezerlou A, Bangar SP, Bakhshizadeh M, Haghi PB, Moghaddam TN, Ehsani A. Functionality developments of Pickering emulsion in food packaging: Principles, applications, and future perspectives. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films. Food Chem 2022; 405:134964. [DOI: 10.1016/j.foodchem.2022.134964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022]
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Bionanocomposite Active Packaging Material Based on Soy Protein Isolate/Persian Gum/Silver Nanoparticles; Fabrication and Characteristics. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, nanocomposite active films were fabricated containing silver nanoparticles (SNPs) embedded within soy protein isolate (SPI)/Persian gum (PG) matrices. The physical, mechanical, and antibacterial properties of these composite films were then characterized. In addition, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) were used to provide information about the microstructure, interactions, and crystallinity of the films. Pure SPI films had poor physicochemical attributes but the addition of PG (0.25, 0.5, or 1 wt%) improved their water vapor permeability, mechanical properties, and water solubility (WS). The moisture content (MC) of the films decreased after the introduction of PG, which was attributed to fewer free hydroxyl groups to bind to the water molecules. Our results suggest there was a strong interaction between the SPI and the PG and SNPs in the films, suggesting these additives behaved like active fillers. Optimum film properties were obtained at 0.25% PG in the SPI films. The addition of PG (0.25%) and SNPs (1%) led to a considerable increase in tensile strength (TS) and a decrease in elongation at break (EB). Furthermore, the incorporation of the SNPs into the SPI/PG composite films increased their antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus), with the effects being more prominent for S. aureus. Spectroscopy analyses provided insights into the nature of the molecular interactions between the different components in the films. Overall, the biodegradable active films developed in this study may be suitable for utilization as eco-friendly packaging materials in the food industry.
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2601-2617. [PMID: 36123813 DOI: 10.1080/10408398.2022.2124506] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Safa Kooki
- Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mahmood Alizadeh-Sani
- Division of Food safety and hygiene, Department of Environmental Health Engineering, School of public health, Tehran University of medical sciences, Tehran, Iran
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