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Yong Y, Gu Y, Nabeel Ahmad H, Wang L, Wang R, Zhu J. Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation. Food Chem 2024; 439:138155. [PMID: 38081095 DOI: 10.1016/j.foodchem.2023.138155] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The shelf life of beef is shortened by microbial infection, which limits its supply in the market. Active packaging film is expected to overcome this difficulty. In this study, an antibacterial/antioxidant SS-ε-PL-TA biocomposite film made by soy protein isolate/sodium alginate/ε-polylysine/tannic acid was designed and prepared. Due to the formation of hydrogen bonds and enhanced hydrophobic interactions, the biocomposite film showed enhanced mechanical property. Tensile strength increased from 22.8 ± 2.59 MPa to 64.34 ± 6.22 MPa, and elongation at break increased from 7.70 ± 1.07 % to 13.98 ± 0.22 %. The composite film displayed excellent antibacterial activity owing to the damage to cell membranes and biofilms of bacteria. Furthermore, the antioxidant activity also significantly increased (DPPH ∙ scavenging activity was 78.0 %). The shelf life of beef covered with the SS-ε-PL-TA film was extended by 3 days compared to the control group by decreasing lipid oxidation and inhibiting bacterial growth, showing a good application potential in food packaging.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingying Gu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lining Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiqi Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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Smaoui S, Chérif I, Ben Hlima H, Khan MU, Rebezov M, Thiruvengadam M, Sarkar T, Shariati MA, Lorenzo JM. Zinc oxide nanoparticles in meat packaging: A systematic review of recent literature. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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3
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Application of nanotechnology in food: processing, preservation, packaging and safety assessment. Heliyon 2022; 8:e11795. [PMID: 36444247 PMCID: PMC9699984 DOI: 10.1016/j.heliyon.2022.e11795] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/28/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
Even though nanotechnology is extensively applied in agriculture, biochemistry, medicine and many other sectors, it is a developing field that conforms to new and more complex applications in food systems as compared to other technologies. It offers a viable strategy for integrating cutting-edge technology into a wide range of operations related to the production, development, fabrication, packaging, storage and distribution of food. The most fundamentally sophisticated technology in nano-based food science, nanoparticles deal with a wide range of nanostructured materials and nano methods, including nanofood, nanotubes, nanocomposites, nano packaging, nanocapsules, nanosensors, liposomes, nanoemulsions, polymeric nanoparticles and nanoencapsulation. This method is developed to increase food solubility and shelf life, availability of bioactive chemical, the protection of food constituents, nutritional supplementation, fortification and food or constituent delivery. Additionally, it serves as an antibacterial agent by generating reactive oxygen species (ROS) which cause bacterial DNA damage, protein denaturation and cell damage. Although the use of nanotechnology in food applications is advancing, there are certain negative or dangerous effects on health related to the toxicity and dangers of ingesting nanoparticles in food. The use of nanotechnology in the food industry, notably in processing, preservation and packaging, with its promising future, was addressed in this study. The toxicity of nanoparticles in food as well as its development in food safety assessments with certain areas of concern were also reviewed.
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Pati K, Chowdhury S, Dora KC, Murmu P, Nath S. Effects of zinc oxide nano particle on fortified tilapia mince during refrigerated storage (4 ± 1 °C). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3976-3988. [PMID: 36193373 PMCID: PMC9525543 DOI: 10.1007/s13197-022-05433-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2022] [Accepted: 03/15/2022] [Indexed: 06/16/2023]
Abstract
Microbial and zinc concentration changes in Tilapia (Oreochromis niloticus) mince, fortified with zinc oxide nano particle during storage for 18 days at 4 ± 1 °C were investigated. During the present study the samples treated with ZnO nano particles T4 (60 ppm) and T5 (80 ppm) were recorded to have the lowest (p < 0.05) Total Plate Count (TPC) figures among all the treatments suggesting a significant antimicrobial effect of ZnO nano partials. The control sample without fortification did not meet the daily requirement of Zn for an adult. The T1 (inorganic ZnO @ 20 ppm) samples meet the dietary requirements till 3 days of storage where, sample T3, T4, T5 and T6 (ZnO nano particles @ 40 ppm, 60 ppm, 80 ppm and 100 ppm respectively) provides enough Zn till 6 days under storage at 4 ± 1 °C and in certain cases it is more than the dietary requirement of 10-15 mg/day for an adult individual. In the present study Zn concentration was significantly (p < 0.05) decreased in control. Hence, the intake of tilapia mince of these treatments may be adjusted accordingly to provide dietary Zn. Fortification of tilapia mince with Zn will not only improve the shelf life of the mince but also prove to be a good food fortification strategy to eradicate Zn deficiency.
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Affiliation(s)
- Keya Pati
- West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal India
| | - Supratim Chowdhury
- West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal India
| | - K. C. Dora
- West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal India
| | - Prasanta Murmu
- West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal India
| | - Swarnadyuti Nath
- West Bengal University of Animal and Fishery Sciences, Kolkata, West Bengal India
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Çiçek S, Özoğul F. Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. Crit Rev Food Sci Nutr 2022:1-24. [DOI: 10.1080/10408398.2022.2096563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Semra Çiçek
- Department of Agriculture Biotechnology, Ataturk University, Erzurum, Turkey
| | - Fatih Özoğul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Saravanakumar K, SivaSantosh S, Sathiyaseelan A, Naveen KV, AfaanAhamed MA, Zhang X, Priya VV, MubarakAli D, Wang MH. Unraveling the hazardous impact of diverse contaminants in the marine environment: Detection and remedial approach through nanomaterials and nano-biosensors. JOURNAL OF HAZARDOUS MATERIALS 2022; 433:128720. [PMID: 35366447 DOI: 10.1016/j.jhazmat.2022.128720] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 02/28/2022] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
Marine pollution is one of the most underlooked forms of pollution as it affects most aquatic lives and public health in the coastal area. The diverse form of the hazardous pollutant in the marine ecosystem leads the serious genetic level disorders and diseases which include cancer, diabetes, arthritis, reproductive, and neurological diseases such as Parkinson's, Alzheimer's, and several microbial infections. Therefore, a recent alarming study on these pollutants, the microplastics have been voiced out in many countries worldwide, it was even found to be in the human placenta. In recent times, nanomaterials have demonstrated their potential in the detection and remediation of sensitive contaminants. In this review, we presented a comprehensive overview of the source, and distribution of diverse marine pollution on both aquatic and human health by summarizing the concentration of diverse pollutions (heavy metals, pesticides, microbial toxins, and micro/nano plastics) in marine samples such as soil, water, and seafood. Followed by emphasizing its ecotoxicological impact on aquatic animal life and coastal public health. Also discussed are the applicability and advancements of nanomaterials and nano-based biosensors in the detection, prevention, and remediation of diverse pollution in the marine ecosystem.
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Affiliation(s)
- Kandasamy Saravanakumar
- Department of Bio-Health convergence, Kangwon National University, Chuncheon 200-701, Republic of Korea.
| | | | - Anbazhagan Sathiyaseelan
- Department of Bio-Health convergence, Kangwon National University, Chuncheon 200-701, Republic of Korea.
| | - Kumar Vishven Naveen
- Department of Bio-Health convergence, Kangwon National University, Chuncheon 200-701, Republic of Korea.
| | - Mohamed Ali AfaanAhamed
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu 600048, India.
| | - Xin Zhang
- Department of Bio-Health convergence, Kangwon National University, Chuncheon 200-701, Republic of Korea.
| | - Veeraraghavan Vishnu Priya
- Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India.
| | - Davoodbasha MubarakAli
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu 600048, India.
| | - Myeong-Hyeon Wang
- Department of Bio-Health convergence, Kangwon National University, Chuncheon 200-701, Republic of Korea.
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7
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Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031703] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
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Polyethylene Films Containing Plant Extracts in the Polymer Matrix as Antibacterial and Antiviral Materials. Int J Mol Sci 2021; 22:ijms222413438. [PMID: 34948232 PMCID: PMC8708998 DOI: 10.3390/ijms222413438] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/21/2022] Open
Abstract
Low density polyethylene (LDPE) films covered with active coatings containing mixtures of rosemary, raspberry, and pomegranate CO2 extracts were found to be active against selected bacterial strains that may extend the shelf life of food products. The coatings also offer antiviral activity, due to their influence on the activity of Φ6 bacteriophage, selected as a surrogate for SARS-CoV-2 particles. The mixture of these extracts could be incorporated into a polymer matrix to obtain a foil with antibacterial and antiviral properties. The initial goal of this work was to obtain active LDPE films containing a mixture of CO2 extracts of the aforementioned plants, incorporated into an LDPE matrix via an extrusion process. The second aim of this study was to demonstrate the antibacterial properties of the active films against Gram-positive and Gram-negative bacteria, and to determine the antiviral effect of the modified material on Φ6 bacteriophage. In addition, an analysis was made on the influence of the active mixture on the polymer physicochemical features, e.g., mechanical and thermal properties, as well as its color and transparency. The results of this research indicated that the LDPE film containing a mixture of raspberry, rosemary, and pomegranate CO2 extracts incorporated into an LDPE matrix inhibited the growth of Staphylococcus aureus. This film was also found to be active against Bacillus subtilis. This modified film did not inhibit the growth of Escherichia coli and Pseudomonas syringae cells; however, their number decreased significantly. The LDPE active film was also found to be active against Φ6 particles, meaning that the film had antiviral properties. The incorporation of the mixture of CO2 extracts into the polymer matrix affected its mechanical properties. It was observed that parameters describing mechanical properties decreased, although did not affect the transition of LDPE significantly. Additionally, the modified film exhibited barrier properties towards UV radiation. Modified PE/CO2 extracts films could be applied as a functional food packaging material with antibacterial and antiviral properties.
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Mixtures of Scutellaria baicalensis and Glycyrrhiza L. Extracts as Antibacterial and Antiviral Agents in Active Coatings. COATINGS 2021. [DOI: 10.3390/coatings11121438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The aim of this study was to develop active packaging materials covered in active coatings (offering antibacterial and antiviral properties) that contain selected plant extracts. In addition, the synergistic effect of the active substances in these extracts was also analysed. The results of the study demonstrated that Scutellaria baicalensis and Glycyrrhiza L. extracts (two of six analysed plant extracts) were the most active agents against selected Gram-positive and Gram-negative bacterial strains. Additionally, the synergistic effect of S. baicalensis and Glycyrrhiza L. extracts was noted, meaning that the effect of these two plant extract mixtures on Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas syringae growth was higher than the activity of individual pure extracts. Mixtures of the extracts were introduced into the coating carrier. A polyethylene (PE) foil was then coated with active layers containing mixtures of S. baicalensis and Glycyrrhiza L. extracts as antimicrobial agents. The results of this research showed that all of the active coatings had a bacteriolytic effect on B. subtilis and a bacteriostatic effect on S. aureus cells. The coatings were found to be inactive against E. coli and P. syringae cells. This means that the coatings could be used as internal coatings to preserve food products against Gram-positive bacteria that may be responsible for food spoilage. The results of this study also demonstrated that the coatings were highly active against phage phi 6 phage particles, used as SARS-CoV-2 surrogate. This means that the coatings could be used as external coatings to limit the spread of SARS-CoV-2 and pathogenic Gram-positive bacteria via human hands.
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10
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Polyethylene Films Coated with Antibacterial and Antiviral Layers Based on CO2 Extracts of Raspberry Seeds, of Pomegranate Seeds and of Rosemary. COATINGS 2021. [DOI: 10.3390/coatings11101179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The main goal of the work was to create an internal coating based on super critical CO2 extracts of raspberry seeds, pomegranate seeds and rosemary that could be active against chosen bacterial strains. Additionally, the synergistic effect of these substances in the coating were then analysed. The next goal of the work was to demonstrate the antiviral activity of the coatings against phi6 bacteriophage particles (airborne viruses surrogate). The results of the study indicated that three coatings containing a mixture of extracts showed bacteriolytic activity against S. aureus cells and bacteriostatic activity against E. coli and B. subtilis strains. Two coatings showed bacteriolytic activity against a P. syringae strain. As a result of the experiments, a synergistic effect was noted in the active additives/compounds in the coatings. These coatings may be used as internal coatings for packaging films to extend the shelf life of selected food products. All seven coatings may also be used as external coatings with antiviral activity, as these coatings demonstrated significant effects on the phi6 phage, selected as a surrogate for airborne viruses, e.g., coronaviruses. It could be concluded that coatings I–VII will also show antiviral effects on SARS-CoV-2 particles.
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Sheteiwy MS, Shaghaleh H, Hamoud YA, Holford P, Shao H, Qi W, Hashmi MZ, Wu T. Zinc oxide nanoparticles: potential effects on soil properties, crop production, food processing, and food quality. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:36942-36966. [PMID: 34043175 DOI: 10.1007/s11356-021-14542-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 05/18/2021] [Indexed: 06/12/2023]
Abstract
The use of zinc oxide nanoparticles (ZnO NPs) is expected to increase soil fertility, crop productivity, and food quality. However, the potential effects of ZnO NP utilization should be deeply understood. This review highlights the behavior of ZnO NPs in soil and their interactions with the soil components. The review discusses the potential effects of ZnO NPs on plants and their mechanisms of action on plants and how these mechanisms are related to their physicochemical properties. The impact of current applications of ZnO NPs in the food industry is also discussed. Based on the literature reviewed, soil properties play a vital role in dispersing, aggregation, stability, bioavailability, and transport of ZnO NPs and their release into the soil. The transfer of ZnO NPs into the soil can affect the soil components, and subsequently, the structure of plants. The toxic effects of ZnO NPs on plants and microbes are caused by various mechanisms, mainly through the generation of reactive oxygen species, lysosomal destabilization, DNA damage, and the reduction of oxidative stress through direct penetration/liberation of Zn2+ ions in plant/microbe cells. The integration of ZnO NPs in food processing improves the properties of the relative ZnO NP-based nano-sensing, active packing, and food/feed bioactive ingredients delivery systems, leading to better food quality and safety. The unregulated/unsafe discharge concentrations of ZnO NPs into the soil, edible plant tissues, and processed foods raise environmental/safety concerns and adverse effects. Therefore, the safety issues related to ZnO NP applications in the soil, plants, and food are also discussed.
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Affiliation(s)
- Mohamed Salah Sheteiwy
- Salt-Soil Agricultural Center, Institute of Agriculture Resources and Environment, Jiangsu Academy of Agriculture Science (JAAS), Nanjing, 210014, China
- Department of Agronomy, Faculty of Agriculture, Mansoura University, Mansoura, 35516, Egypt
| | - Hiba Shaghaleh
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China.
| | - Yousef Alhaj Hamoud
- College of Agricultural Science and Engineering, Hohai University, Nanjing, 210098, China.
| | - Paul Holford
- School of Science, Western Sydney University, Locked Bag 1797, NSW, 2751, Penrith, Australia
| | - Hongbo Shao
- Salt-Soil Agricultural Center, Institute of Agriculture Resources and Environment, Jiangsu Academy of Agriculture Science (JAAS), Nanjing, 210014, China.
- College of Environment and Safety Engineering, Qingdao University of Science & Technology, Qingdao, China.
- Jiangsu Key Laboratory for Bioresources of Saline Soils, Yancheng Teachers University, Yancheng, China.
| | - Weicong Qi
- Salt-Soil Agricultural Center, Institute of Agriculture Resources and Environment, Jiangsu Academy of Agriculture Science (JAAS), Nanjing, 210014, China
| | | | - Tianow Wu
- College of Agricultural Science and Engineering, Hohai University, Nanjing, 210098, China
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12
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KAVAKEBI E, ANVAR AA, AHARI H, MOTALEBI AA. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.62720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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13
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Packaging Covered with Antiviral and Antibacterial Coatings Based on ZnO Nanoparticles Supplemented with Geraniol and Carvacrol. Int J Mol Sci 2021; 22:ijms22041717. [PMID: 33572073 PMCID: PMC7915515 DOI: 10.3390/ijms22041717] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/04/2021] [Accepted: 02/05/2021] [Indexed: 01/01/2023] Open
Abstract
The purpose of the study was to obtain an external coating based on nanoparticles of ZnO, carvacrol, and geraniol that could be active against viruses such as SARS-Co-V2. Additionally, the synergistic effect of the chosen substances in coatings was analyzed. The goal of the study was to measure the possible antibacterial activity of the coatings obtained. Testing antiviral activity with human pathogen viruses, such as SARS-Co-V2, requires immense safety measures. Bacteriophages such as phi 6 phage represent good surrogates for the study of airborne viruses. The results of the study indicated that the ZC1 and ZG1 coatings containing an increased amount of geraniol or carvacrol and a very small amount of nanoZnO were found to be active against Gram-positive and Gram-negative bacteria. It is also important that a synergistic effect between these active substances was noted. This explains why polyethylene (PE) films covered with the ZC1 or ZG1 coatings (as internal coatings) were found to be the best packaging materials to extend the quality and freshness of food products. The same coatings may be used as the external coatings with antiviral properties. The ZC1 and ZG1 coatings showed moderate activity against the phi 6 phage that has been selected as a surrogate for viruses such as coronaviruses. It can be assumed that coatings ZG1 and ZC1 will also be active against SARS-CoV-2 that is transmitted via respiratory droplets.
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Qiu L, Zhang M, Bhandari B, Yang C. Shelf life extension of aquatic products by applying nanotechnology: a review. Crit Rev Food Sci Nutr 2020; 62:1521-1535. [PMID: 33167694 DOI: 10.1080/10408398.2020.1844139] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Aquatic products are extremely perishable due to their biological composition. Conventional preservation methods such as freezing, chemical treatments, packaging, and so forth are unable to inhibit enzymatic and microbiological spoilage efficiently and/or energy intensive and/or potentially toxic. However, the demand of consumers for aquatic products with long shelf life and high quality has urged the food industries to pursuit highly effective preservation methods for shelf life extension of aquatic products. Nanotechnology-related shelf life prolongation process possess the ability to overcome the drawbacks of conventional preservation technologies due to its unique properties. In this article, the aquatic products spoilage mechanisms, recent application of nanotechnology-related preservation techniques for aquatic products as well as the risk and regulation of nanomaterials have been reviewed. It has been shown that nanotechnology-related preservation techniques can effectively extend the shelf life without impairing the quality of aquatic products. However, the safety of nanotechnology is still remained controversial, therefore, the application of nanotechnology should be considered cautiously.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Chaohui Yang
- Yangzhou Ye Chun Food Production and Distribution Company, Yangzhou, Jiangsu, P.R. China
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15
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Kehinde BA, Sharma P, Kaur S. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Crit Rev Food Sci Nutr 2020; 61:599-621. [PMID: 32208850 DOI: 10.1080/10408398.2020.1740646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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16
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Kinetics and mechanisms of Zn2+ release from antimicrobial food packaging based on poly (butylene adipate-co-terephthalate) and zinc oxide nanoparticles. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03145-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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Enescu D, Cerqueira MA, Fucinos P, Pastrana LM. Recent advances and challenges on applications of nanotechnology in food packaging. A literature review. Food Chem Toxicol 2019; 134:110814. [PMID: 31520669 DOI: 10.1016/j.fct.2019.110814] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 09/05/2019] [Accepted: 09/07/2019] [Indexed: 12/24/2022]
Abstract
Nanotechnology applied to food and beverage packaging has created enormous interest in recent years, but in the same time there are many controversial issues surrounding nanotechnology and food. The benefits of engineered nanoparticles (ENPs) in food-contact applications are accompanied by safety concerns due to gaps in understanding of their possible toxicology. In case of incorporation in food contact polymers, the first step to consumer exposure is the transfer of ENPs from the polymer to the food. Hence, to improve understanding of risk and benefit, the key questions are whether nanoparticles can be released from food contact polymers and under which conditions. This review has two main goals. Firstly, it will presents the current advancements in the application of ENPs in food and beverage packaging sector to grant active and intelligent properties. A particular focus will be placed on current demands in terms of risk assessment strategies associated with the use ENPs in food contact materials (FCMs), i.e. up-to-date migration/cytotoxicity studies of ENPs which are partly contradictory. Food matrix effects are often ignored, and may have a pronounced impact on the behaviour of ENPs in the gastrointestinal tract (GIT). A standardized food model (SFM) for evaluating the toxicity and fate of ingested ENPs was recently proposed and herein discussed with the aims to offer an overview to the reader. It is therefore clear that further systematic research is needed, which must account for interactions and transformations of ENMs in foods (food matrix effect) and in the gastrointestinal tract (GIT) that are likely to determine nano-biointeractions. Secondly, the review provides an extensive analysis of present market dynamics on ENPs in food/beverage packaging moving beyond concept to current industrial applications.
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Affiliation(s)
- Daniela Enescu
- International Iberian Nanotechnology Laboratory (INL), Department Life Sciences, Research Unit: Nano4Food/Food Processing, Av. Mestre Jose Veiga s/n, 4715-330, Braga, Portugal.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory (INL), Department Life Sciences, Research Unit: Nano4Food/Food Processing, Av. Mestre Jose Veiga s/n, 4715-330, Braga, Portugal
| | - Pablo Fucinos
- International Iberian Nanotechnology Laboratory (INL), Department Life Sciences, Research Unit: Nano4Food/Food Processing, Av. Mestre Jose Veiga s/n, 4715-330, Braga, Portugal
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory (INL), Department Life Sciences, Research Unit: Nano4Food/Food Processing, Av. Mestre Jose Veiga s/n, 4715-330, Braga, Portugal
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18
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Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets. COATINGS 2019. [DOI: 10.3390/coatings9040273] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The study was to evaluate the effects of chitosan-based coating combined with rosmarinic acid (RA) with different concentrations of ε-polylysine (ε-PL) on flavor retention and sensorial properties of half-smooth tongue sole fillets during storage at 4 °C. Results showed that chitosan-based coatings combined with ε-PL and RA contributed to the reduction of off-flavor compounds, such as total volatile base nitrogen (TVB-N), trimethylamine (TMA), and ATP-related compounds, and accumulation of free amino acids (FAAs). Nineteen volatile organic compounds were analyzed by gas chromatography-mass spectrometer (GC/MS) during storage, including seven alcohols, six aldehydes, and six ketones. The coating treated fresh half-smooth tongue sole (HTS) fillets significantly reduced the relative content of off-odor volatiles, such as 1-octen-3-ol, propanal, hexanal, and octanal. According to sensory evaluation results, chitosan-based coating combined with ε-PL and RA was an effective way to maintain quality of HTS fillets during refrigerated storage.
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19
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Meral R, Ceylan Z, Kose S. Limitation of microbial spoilage of rainbow trout fillets using characterized thyme oil antibacterial nanoemulsions. J Food Saf 2019. [DOI: 10.1111/jfs.12644] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Raciye Meral
- Food Engineering Department, Engineering FacultyYüzüncü Yıl University Van Turkey
| | - Zafer Ceylan
- Faculty Fisheries, Seafood Processing TechnologyYüzüncü Yıl University Van Turkey
| | - Senol Kose
- Food Engineering Department, Engineering FacultyYüzüncü Yıl University Van Turkey
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20
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Huang Y, Mei L, Chen X, Wang Q. Recent Developments in Food Packaging Based on Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E830. [PMID: 30322162 PMCID: PMC6215134 DOI: 10.3390/nano8100830] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/29/2018] [Accepted: 10/08/2018] [Indexed: 01/27/2023]
Abstract
The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.
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Affiliation(s)
- Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
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21
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Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8081391] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T2 relaxation spectra showed three peaks representing bound water (T21), immobile water (T22), and free water (T23), respectively. pT22 accounted for the largest proportion of three types of water, followed by pT23. The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO2 + 30% N2) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.
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Díez-Pascual AM. Antibacterial Activity of Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E359. [PMID: 29882933 PMCID: PMC6027337 DOI: 10.3390/nano8060359] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 05/23/2018] [Accepted: 05/23/2018] [Indexed: 01/22/2023]
Affiliation(s)
- Ana María Díez-Pascual
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Biology, Environmental Sciences and Chemistry, Institute of Chemistry Research "Andrés M. del Río" (IQAR), University of Alcalá, Ctra. Madrid-Barcelona, Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain.
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23
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Mizielińska M, Kowalska U, Salachna P, Łopusiewicz Ł, Jarosz M. The Influence of Accelerated UV-A and Q-SUN Irradiation on the Antibacterial Properties of Hydrophobic Coatings Containing Eucomis comosa Extract. Polymers (Basel) 2018; 10:E421. [PMID: 30966456 PMCID: PMC6415253 DOI: 10.3390/polym10040421] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 03/31/2018] [Accepted: 04/04/2018] [Indexed: 01/10/2023] Open
Abstract
The purpose of this research was to examine the antimicrobial properties against Gram-positive bacteria, as well as the water vapour characteristic of polylactic acid (PLA) films covered with a methyl⁻hydroxypropyl⁻cellulose (MHPC)/cocoa butter carrier containing Eucomis comosa extract as an active substance. The second purpose of the study was to evaluate the influence of accelerated UV-A and Q-SUN irradiation (UV-aging) on the antimicrobial properties and the barrier characteristic of the coatings. The results of the study revealed that MHPC/cocoa butter coatings had no influence on the growth of Staphylococcus aureus, Bacillus cereus, and Bacillus atrophaeus. MHPC/cocoa butter coatings containing E. comosa extract reduced the number of bacterial strains. MHPC/cocoa butter coatings also decreased the water vapour permeability of PLA. It was shown that accelerated UV-A and Q-SUN irradiations altered the chemical composition of the coatings containing cocoa butter. Despite the alteration of the chemical composition of the layers, the accelerated Q-SUN and UV-A irradiation had no influence on the antimicrobial properties of E. comosa extract coatings against S. aureus and B. cereus. It was found that only Q-SUN irradiation decreased the coating activity with an extract against B. atrophaeus, though this was to a small degree.
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Affiliation(s)
- Małgorzata Mizielińska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Urszula Kowalska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Piotr Salachna
- Department of Horticulture, West Pomeranian University of Technology, 3 Papieża Pawła VI Str., 71-434 Szczecin, Poland.
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Michał Jarosz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
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