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Zhou X, Zhou X, Zhou L, Jia M, Xiong Y. Nanofillers in Novel Food Packaging Systems and Their Toxicity Issues. Foods 2024; 13:2014. [PMID: 38998521 PMCID: PMC11241462 DOI: 10.3390/foods13132014] [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: 12/17/2023] [Revised: 06/14/2024] [Accepted: 06/14/2024] [Indexed: 07/14/2024] Open
Abstract
Background: Environmental concerns about petroleum-based plastic packaging materials and the growing demand for food have inspired researchers and the food industry to develop food packaging with better food preservation and biodegradability. Nanocomposites consisting of nanofillers, and synthetic/biopolymers can be applied to improve the physiochemical and antimicrobial properties and sustainability of food packaging. Scope and approach: This review summarized the recent advances in nanofiller and their applications in improved food packaging systems (e.g., nanoclay, carbon nanotubes), active food packaging (e.g., silver nanoparticles (Ag NPs), zinc oxide nanoparticles (ZnO NPs)), intelligent food packaging, and degradable packaging (e.g., titanium dioxide nanoparticles (e.g., TiO2 NPs)). Additionally, the migration processes and related assessment methods for nanofillers were considered, as well as the use of nanofillers to reduce migration. The potential cytotoxicity and ecotoxicity of nanofillers were also reviewed. Key findings: The incorporation of nanofillers may increase Young's modulus (YM) while decreasing the elongation at break (EAB) (y = -1.55x + 1.38, R2 = 0.128, r = -0.358, p = 0.018) and decreasing the water vapor (WVP) and oxygen permeability (OP) (y = 0.30x - 0.57, R2 = 0.039, r = 0.197, p = 0.065). Meanwhile, the addition of metal-based NPs could also extend the shelf-life of food products by lowering lipid oxidation by an average of approx. 350.74% and weight loss by approx. 28.39% during the longest storage period, and significantly increasing antibacterial efficacy against S. aureus compared to the neat polymer films (p = 0.034). Moreover, the migration process of nanofillers may be negligible but still requires further research. Additionally, the ecotoxicity of nanofillers is unclear, as the final distribution of nanocomposites in the environment is unknown. Conclusions: Nanotechnology helps to overcome the challenges associated with traditional packaging materials. Strong regulatory frameworks and safety standards are needed to ensure the appropriate use of nanocomposites. There is also a need to explore how to realize the economic and technical requirements for large-scale implementation of nanocomposite technologies.
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Affiliation(s)
- Xiangyu Zhou
- Department of Health Technology and Informatics, The Hong Kong Polytechnic University, Hung Hom, Hong Kong, China;
| | - Xiaoyu Zhou
- The Fine Arts Academy, Hunan Normal University, Changsha 410012, China;
| | - Longli Zhou
- Department of Metabolism, Digestion and Reproduction, Imperial College London, London SW7 2AZ, UK;
| | - Ming Jia
- College of Computer and Mathematics, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Xiong
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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2
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Crescente G, Cascone G, Volpe MG, Moccia S. Application of PLA-Based Films to Preserve Strawberries' Bioactive Compounds. Foods 2024; 13:1844. [PMID: 38928785 PMCID: PMC11202936 DOI: 10.3390/foods13121844] [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: 05/16/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries' physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries.
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Affiliation(s)
- Giuseppina Crescente
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
- National Agency for New Technologies, Energy and Sustainable Economic Development, 80055 Portici, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (G.C.); (G.C.); (M.G.V.)
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3
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Yang X, Niu Y, Fan Y, Zheng T, Fan J. Green synthesis of Poria cocos polysaccharides-silver nanoparticles and their applications in food packaging. Int J Biol Macromol 2024; 269:131928. [PMID: 38688339 DOI: 10.1016/j.ijbiomac.2024.131928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/02/2024]
Abstract
To reduce pollution caused by traditional plastic packaging and preparation of silver nanoparticles (AgNPs), this work aims to develop biological macromolecular packaging films with green synthesized AgNPs. In this study, a novel P. cocos polysaccharide (PCP) with a unique monosaccharide composition was extracted from Poria cocos (Schw.) Wolf. Then, this polysaccharide containing 24.68 % rhamnose was used as a stabilizer for the green synthesis of PCP-AgNPs for the first time. PCP-AgNPs exhibited excellent antibacterial activity against P. aeruginosa, E. coli, and S. aureus, with the highest antibacterial activity against E. coli (inhibition zone diameter = 11.14 ± 0.79 mm). Subsequently, PCP-AgNPs/chitosan (CS) film was successfully prepared by incorporating PCP-AgNPs into the CS film solution. Several experiments demonstrated that the addition of this nanomaterial promoted the formation of noncovalent interactions between CS and PCP-AgNPs, resulting in a more regular and denser film. Compared to the CS film and control group, the PCP-AgNPs/CS film significantly maintained the quality indexes of strawberries. Therefore, this composite film successfully extended the shelf life of strawberries. Regarding safety, these packaging films were not cytotoxic toward RAW264.7 cells. In conclusion, the environmentally friendly PCP-AgNPs/CS film has the potential to replace some traditional food packaging materials.
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Affiliation(s)
- Xiaoqian Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yun Niu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yingrun Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Tingting Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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4
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Kačániová M, Vukovic NL, Čmiková N, Bianchi A, Garzoli S, Ben Saad R, Ben Hsouna A, Elizondo-Luévano JH, Said-Al Ahl HAH, Hikal WM, Vukic MD. Biological Activity and Phytochemical Characteristics of Star Anise ( Illicium verum) Essential Oil and Its Anti- Salmonella Activity on Sous Vide Pumpkin Model. Foods 2024; 13:1505. [PMID: 38790803 PMCID: PMC11121629 DOI: 10.3390/foods13101505] [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: 03/28/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy;
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Joel Horacio Elizondo-Luévano
- Faculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo 66050, Nuevo León, Mexico;
| | - Hussein A. H. Said-Al Ahl
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre (NRC), 33 El-Behouth St. Dokki, Giza 12622, Egypt;
| | - Wafaa M. Hikal
- Department of Biology, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Milena D. Vukic
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (M.D.V.)
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia;
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5
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Nasution H, Harahap H, Julianti E, Safitri A, Jaafar M. Properties of active packaging of PLA-PCL film integrated with chitosan as an antibacterial agent and syzygium cumini seed extract as an antioxidant agent. Heliyon 2024; 10:e23952. [PMID: 38192781 PMCID: PMC10772727 DOI: 10.1016/j.heliyon.2023.e23952] [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: 08/08/2023] [Revised: 12/01/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024] Open
Abstract
Active packaging is becoming increasingly significant in the food industry. The present study aims to explore the use of Syzygium Cumini Seed Extract (SCSE) as an antioxidant and chitosan as an antibacterial agent to produce active packaging based on polylactic acid (PLA), poly ε-caprolactone (PCL), and polyethylene glycol (PEG) blend. Using advanced characterization techniques, active packaging (PLA/PCL/PEG) incorporating with 0.5 g chitosan-0.5 mL SCSE was evaluated for its mechanical, physical, structural, and antibacterial-antioxidant properties. The addition of chitosan-SCSE caused an 18.57 % increase in tensile strength and decreased the Water Vapor Transmission Rate (WVTR) by up to 52 %, whereas smooth surface microscopy indicated good compatibility between polymers and active agents. Active packaging incorporating chitosan-SCSE reduced 96.66 % of Gram-positive bacteria Staphylococcus aureus and 73.98 % of Gram-negative bacteria, Escherichia coli. During 15 days of storage, the active packaging was able to slow the increase in Total Volatile Basic Nitrogen (TVBN) in beef and prevent the decrease in vitamin C contents in pineapple.
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Affiliation(s)
- Halimatuddahliana Nasution
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Hamidah Harahap
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Elisa Julianti
- Department of Food and Science Technology, Faculty of Agriculture, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Aida Safitri
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Mariatti Jaafar
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Nibong Tebal 14300, Pulau Pinang, Malaysia
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6
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Adeyemi JO, Fawole OA. Metal-Based Nanoparticles in Food Packaging and Coating Technologies: A Review. Biomolecules 2023; 13:1092. [PMID: 37509128 PMCID: PMC10377377 DOI: 10.3390/biom13071092] [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: 04/24/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
Food security has continued to be a topic of interest in our world due to the increasing demand for food. Many technologies have been adopted to enhance food supply and narrow the demand gap. Thus, the attempt to use nanotechnology to improve food security and increase supply has emerged due to the severe shortcomings of conventional technologies, which have made them insufficient to cater to the continuous demand for food products. Hence, nanoparticles have been identified to play a major role in areas involving food production, protection, and shelf-life extensions. Specifically, metal-based nanoparticles have been singled out to play an important role in manufacturing materials with outstanding properties, which can help increase the shelf-life of different food materials. The physicochemical and biological properties of metal-based nanoparticles, such as the large surface area and antimicrobial properties, have made them suitable and adequately useful, not just as a regular packaging material but as a functional material upon incorporation into biopolymer matrices. These, amongst many other reasons, have led to their wide synthesis and applications, even though their methods of preparation and risk evaluation remain a topic of concern. This review, therefore, briefly explores the available synthetic methods, physicochemical properties, roles, and biological properties of metal-based nanoparticles for food packaging. Furthermore, the associated limitations, alongside quality and safety considerations, of these materials were summarily explored. Although this area of research continues to garner attention, this review showed that metal-based nanoparticles possess great potential to be a leading material for food packaging if the problem of migration and toxicity can be effectively modulated.
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Affiliation(s)
- Jerry O Adeyemi
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Olaniyi A Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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7
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Yusuf A, Almotairy ARZ, Henidi H, Alshehri OY, Aldughaim MS. Nanoparticles as Drug Delivery Systems: A Review of the Implication of Nanoparticles' Physicochemical Properties on Responses in Biological Systems. Polymers (Basel) 2023; 15:polym15071596. [PMID: 37050210 PMCID: PMC10096782 DOI: 10.3390/polym15071596] [Citation(s) in RCA: 94] [Impact Index Per Article: 94.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 04/14/2023] Open
Abstract
In the last four decades, nanotechnology has gained momentum with no sign of slowing down. The application of inventions or products from nanotechnology has revolutionised all aspects of everyday life ranging from medical applications to its impact on the food industry. Nanoparticles have made it possible to significantly extend the shelf lives of food product, improve intracellular delivery of hydrophobic drugs and improve the efficacy of specific therapeutics such as anticancer agents. As a consequence, nanotechnology has not only impacted the global standard of living but has also impacted the global economy. In this review, the characteristics of nanoparticles that confers them with suitable and potentially toxic biological effects, as well as their applications in different biological fields and nanoparticle-based drugs and delivery systems in biomedicine including nano-based drugs currently approved by the U.S. Food and Drug Administration (FDA) are discussed. The possible consequence of continuous exposure to nanoparticles due to the increased use of nanotechnology and possible solution is also highlighted.
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Affiliation(s)
- Azeez Yusuf
- Irish Centre for Genetic Lung Disease, Department of Medicine, RCSI University of Medicine and Health Sciences, Beaumont Hospital, D02 YN77 Dublin, Ireland
| | | | - Hanan Henidi
- Research Department, Health Sciences Research Center, Princess Nourah bint Abdulrahman University, Riyadh 84428, Saudi Arabia
| | - Ohoud Y Alshehri
- Department of Biochemistry, College of Medicine, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11564, Saudi Arabia
| | - Mohammed S Aldughaim
- Research Center, King Fahad Medical City, Riyadh Second Health Cluster, Riyadh 11451, Saudi Arabia
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8
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Wang W, Zhang W, Li L, Deng W, Liu M, Hu J. Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation. Int J Biol Macromol 2023; 235:123889. [PMID: 36870661 DOI: 10.1016/j.ijbiomac.2023.123889] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Novel starch-based packaging films with sustained antibacterial activity were successfully made by incorporating polyurethane-encapsulated essential-oil microcapsules (EOs@PU) as an alternative synthetic preservative for food preservation. Herein, three essential oils (EOs) were blended to make composite essential oils with a more harmonious aroma and higher antibacterial ability and encapsulated into polyurethane (PU) to form EOs@PU microcapsules based on interfacial polymerization. The morphology of the constructed EOs@PU microcapsules was regular and uniform with an average size of approximately 3 μm, thus enabling high loading capacity (59.01 %). As such, we further integrated the obtained EOs@PU microcapsules into potato starch to prepare food packaging films for sustained food preservation. Consequently, the prepared starch-based packaging films incorporated with EOs@PU microcapsules had an excellent UV blocking rate (>90 %) and low cell toxicity. Notably, the long-term release of EOs@PU microcapsules gave the packaging films a sustained antibacterial ability, prolonging the shelf life of fresh blueberries and raspberries at 25 °C (> 7 days). Furthermore, the biodegradation rate of food packaging films cultured with natural soil was 95 % after 8 days, clarifying the excellent biodegradability of the packaging films for environmental protection. As demonstrated, the biodegradable packaging films provided a natural and safe strategy for food preservation.
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Affiliation(s)
- Wei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weiwei Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Lin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Ming Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
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9
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Wang M, Jin S, Ding Z, Xie J. Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage. Int J Mol Sci 2022; 24:389. [PMID: 36613832 PMCID: PMC9820048 DOI: 10.3390/ijms24010389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
Fresh sweet corn has a series of physiological and biochemical reactions after picking due to the high moisture content, leading to damaged nutritional value. Rapid freezing of sweet corn after harvest can minimize tissue damage and quality deterioration. In this study, freshly harvested sweet corn was frozen by ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing. The effects of different freezing methods on hardness, water loss, color, epidermal structure, soluble solids content, soluble sugars content, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) activities of frozen sweet corn during storage were investigated. The results showed that brine freezing and strong wind freezing could effectively reduce the quality loss of sweet corn, keep the color, soluble sugars, and soluble solids content of the sweet corn, delay the decrease in antioxidant enzyme activity, and maintain the quality of sweet corn during long term storage.
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Affiliation(s)
| | | | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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10
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Kumar A, Kumar A, Vats C, Sangwan P, Kumar V, Abhineet, Chauhan P, Chauhan RS, Chaudhary K. Recent insights into metallic nanoparticles in shelf-life extension of agrifoods: Properties, green synthesis, and major applications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1025342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Nanotechnology emerged as a revolutionary technology in various fields of applied sciences, such as biomedical engineering and food technology. The pivotal roles of nanocompounds have been explored in various fields, such as food protection, preservation, and enhancement of shelf life. In this sequence, metallic nanoparticles (MNPs) are proven to be useful in developing products with antimicrobial activity and subsequently improve the shelf life of agrifoods. The major application of MNPs has been observed in the packaging industry due to the combining ability of biopolymers with MNPs. In recent years, various metal nanoparticles have been explored to formulate various active food packaging materials. However, the method of production and the need for risk evaluation are still a topic of discussion among researchers around the world. In general, MNPs are synthesized by various chemical and physical means, which may pose variable health risks. To overcome such issues, the green synthesis of MNPs using microbial and plant extracts has been proposed by various researchers. In this review, we aimed at exploring the green synthesis of MNPs, their properties and characterization, various ways of utilizing MNPs to extend their shelf life, and, most importantly, the risk associated with these along with their quality and safety considerations.
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11
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Salanță LC, Cropotova J. An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. PLANTS 2022; 11:plants11192488. [PMID: 36235353 PMCID: PMC9570595 DOI: 10.3390/plants11192488] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
Abstract
Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.
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Affiliation(s)
- Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
- Correspondence:
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12
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Isolation and characterization of a new strain of Bacillus amyloliquefaciens and its effect on strawberry preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Zhang DY, Yang JX, Liu EJ, Hu RZ, Yao XH, Chen T, Zhao WG, Liu L, Fu YJ. Soft and elastic silver nanoparticle-cellulose sponge as fresh-keeping packaging to protect strawberries from physical damage and microbial invasion. Int J Biol Macromol 2022; 211:470-480. [PMID: 35577198 DOI: 10.1016/j.ijbiomac.2022.05.092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/24/2022] [Accepted: 05/10/2022] [Indexed: 12/01/2022]
Abstract
Strawberry is a nutritious food that is susceptible to mechanical injury and microbiological infection. Traditional coatings for strawberry packaging provide resistance against microbial infection but not against mechanical damage. In this study, a soft and elastic cellulose sponge modified with silver nanoparticles (AgNPs@CS-1:1) was prepared as strawberry packaging material, and it provided effective protection against mechanical damage. In addition, after 1000 cyclic compression, AgNPs@CS-1:1 presented only 16.80% unrecoverable deformation and still had elasticity, suggesting its fatigue resistance and durable protection for strawberry against damage caused by repeated vibrations during transportation. In addition, AgNPs@CS-1:1 had good antibacterial (E. coli and S. aureus) and antifungal (Rhizopus stolonifer) abilities. The storage time of strawberries packaged by AgNPs@CS-1:1 was extended to 12 days without microbial invasion. Thus, AgNPs@CS-1:1 provided dual protection at the physical and microbial levels. This study proposes a new method for the preservation of strawberries based on the utilization of cellulose.
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Affiliation(s)
- Dong-Yang Zhang
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China.
| | - Jia-Xin Yang
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - En-Jiang Liu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Run-Ze Hu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Xiao-Hui Yao
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Tao Chen
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Wei-Guo Zhao
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Li Liu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Yu-Jie Fu
- College of Forestry, Beijing Forestry University, No.35, Tsinghua East Road, Haidian District, Beijing, 100083, PR China
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14
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Antimicrobial effects of thymol-loaded phytoglycogen/zein nanocomplexes against foodborne pathogens on fresh produce. Int J Biol Macromol 2022; 209:1188-1196. [PMID: 35452703 DOI: 10.1016/j.ijbiomac.2022.04.101] [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] [Received: 03/28/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 11/23/2022]
Abstract
In this study, thymol-loaded hydrophobically modified phytoglycogen/zein nanocomplexes with a particle size around 100 nm were developed for improving microbial safety of fresh produce. The antimicrobial activities, including the determination of minimum inhibitory and bactericidal concentration, growth kinetic curves, and inhibition zone of the nanocomplexes against foodborne pathogens (Listeria monocytogenes, Salmonella enteritidis, and Escherichia coli) were evaluated. The results showed that the antimicrobial activities of the nanocomplexes were significantly stronger than that of free thymol control (without encapsulation), and the antimicrobial efficacy remained unchanged after storage at 4 °C for 60 days. The morphological results from atomic force microscope revealed that small micellar blebs were formed at the surface of bacteria after treatment with nanocomplexes and the gradual disappearance of the cell boundary indicated the occurrence of cytolysis. The potential applications of this nanocomplex as disinfectant agent in wash water were evaluated on different types of fresh produce (lettuce, cantaloupe, and strawberries). Notably, the nanocomplexes also demonstrated efficacy in biofilm removal. Findings from this study clearly demonstrated that the thymol-loaded nanocomplexes hold promising potential for the disinfection of fresh produce to improve their microbial safety and quality.
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15
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Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits. Polymers (Basel) 2022; 14:polym14112227. [PMID: 35683900 PMCID: PMC9183006 DOI: 10.3390/polym14112227] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.
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16
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Taha IM, Zaghlool A, Nasr A, Nagib A, El Azab IH, Mersal GAM, Ibrahim MM, Fahmy A. Impact of Starch Coating Embedded with Silver Nanoparticles on Strawberry Storage Time. Polymers (Basel) 2022; 14:1439. [PMID: 35406312 PMCID: PMC9002491 DOI: 10.3390/polym14071439] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 03/29/2022] [Accepted: 03/29/2022] [Indexed: 12/23/2022] Open
Abstract
The strawberry has a very short postharvest life due to its fast softening and decomposition. The goal of this research is to see how well a starch-silver nanoparticle (St-AgNPs) coating affects the physical, chemical, and microbiological qualities of strawberries during postharvest life. Additionally, the effect of washing with running water on silver concentration in coated strawberry fruit was studied by an inductively coupled plasma-optical emission spectrometer (ICP-OES). Furthermore, the shelf-life period was calculated in relation to the temperature of storage. Fourier transform infrared-attenuated total reflectance (FTIR-ATR), UV-Visible, and Transmission Electron Microscopic (TEM) were used to investigate the structure of starch-silver materials, the size and shape of AgNPs, respectively. The AgNPs were spherical, with an average size range of 12.7 nm. The coated samples had the lowest weight loss, decay, and microbial counts as compared to the uncoated sample. They had higher total acidity and anthocyanin contents as well. The washing process led to the almost complete removal of silver particles by rates ranging from 98.86 to 99.10%. Finally, the coating maintained strawberry qualities and lengthened their shelf-life from 2 to 6 days at room storage and from 8 to 16 days in cold storage.
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Affiliation(s)
- Ibrahim M Taha
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 11884, Egypt
| | - Ayman Zaghlool
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 11884, Egypt
| | - Ali Nasr
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 11884, Egypt
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 11884, Egypt
| | - Islam H El Azab
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Gaber A M Mersal
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mohamed M Ibrahim
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Alaa Fahmy
- Department of Chemistry, Faculty of Science, Al-Azhar University, Nasr City, Cairo 11884, Egypt
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17
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Liu Y, Zhu B, Fan C, Qin Y, Chen H. The performance changes and migration behavior of
PLA
/
nano‐silver
composite film by
high‐pressure
treatment in food simulation solution. J Food Saf 2022. [DOI: 10.1111/jfs.12974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Bifen Zhu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Chunli Fan
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Yuyue Qin
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Haiyan Chen
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
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18
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Couto C, Almeida A. Metallic Nanoparticles in the Food Sector: A Mini-Review. Foods 2022; 11:402. [PMID: 35159552 PMCID: PMC8833908 DOI: 10.3390/foods11030402] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
Nanomaterials, and in particular metallic nanoparticles (MNPs), have significantly contributed to the production of healthier, safer, and higher-quality foods and food packaging with special properties, such as greater mechanical strength, improved gas barrier capacity, increased water repellency and ability to inhibit microbial contamination, ensuring higher quality and longer product shelf life. MNPs can also be incorporated into chemical and biological sensors, enabling the design of fast and sensitive monitoring devices to assess food quality, from freshness to detection of allergens, food-borne pathogens or toxins. This review summarizes recent developments in the use of MNPs in the field of food science and technology. Additionally, a brief overview of MNP synthesis and characterization techniques is provided, as well as of the toxicity, biosafety and regulatory issues of MNPs in the agricultural, feed and food sectors.
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Affiliation(s)
- Cristina Couto
- TOXRUN–Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
| | - Agostinho Almeida
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
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19
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Zhu J, Zhu D, Wang L, Xue K, Liao J, Zhang S. Effects of compression damage on mechanical behavior and quality attributes of apple fruit. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00178] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jianjun Zhu
- School of Engineering, Anhui Agricultural University
| | - Dequan Zhu
- Engineering Laboratory of Intelligent Agricultural Machinery Equipment, Anhui Agricultural University
| | - Li Wang
- School of Tea and Food Science & Technology, Anhui Agricultural University
| | - Kang Xue
- School of Engineering, Anhui Agricultural University
| | - Juan Liao
- School of Engineering, Anhui Agricultural University
| | - Shun Zhang
- School of Engineering, Anhui Agricultural University
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20
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Amiri S, Rezazad Bari L, Malekzadeh S, Amiri S, Mostashari P, Ahmadi Gheshlagh P. Effect of
Aloe vera
gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15960] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Laya Rezazad Bari
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Mohaghegh Ardabili University Ardabil Iran
| | - Shahryar Malekzadeh
- Department of Food Science and Technology Faculty of Shahid Beheshti Urmia Branch, Technical and Vocational University (TVU) Urmia Iran
| | - Samaneh Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Parisa Mostashari
- Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Parviz Ahmadi Gheshlagh
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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21
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Muley AB, Kedia P, Pegu K, Kausley SB, Rai B. Analyzing the physical and biochemical changes in strawberries during storage at different temperatures and the development of kinetic models. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01146-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Adv Colloid Interface Sci 2021; 291:102405. [PMID: 33819726 DOI: 10.1016/j.cis.2021.102405] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/20/2022]
Abstract
New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
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23
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Fabrication and characterization of LDPE/silver-copper/titanium dioxide nanocomposite films for application in Nile Tilapia (Oreochromis niloticus) packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00836-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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24
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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25
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Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10101466] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.
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26
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Optimization of polysaccharides-based nanoemulsion using response surface methodology and application to improve postharvest storage of apple (Malus domestica). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00514-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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27
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Pietrosanto A, Scarfato P, Di Maio L, Nobile MR, Incarnato L. Evaluation of the Suitability of Poly(Lactide)/Poly(Butylene-Adipate- co-Terephthalate) Blown Films for Chilled and Frozen Food Packaging Applications. Polymers (Basel) 2020; 12:polym12040804. [PMID: 32260170 PMCID: PMC7240708 DOI: 10.3390/polym12040804] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 03/12/2020] [Accepted: 03/12/2020] [Indexed: 11/16/2022] Open
Abstract
The use of biopolymers can reduce the environmental impact generated by plastic materials. Among biopolymers, blends made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT) prove to have adequate performances for food packaging applications. Therefore, the present work deals with the production and the characterization of blown films based on PLA and PBAT blends in a wide range of compositions, in order to evaluate their suitability as chilled and frozen food packaging materials, thus extending their range of applications. The blends were fully characterized: they showed the typical two-phase structure, with a morphology varying from fibrillar to globular in accordance with their viscosity ratio. The increase of PBAT content in the blends led to a decrease of the barrier properties to oxygen and water vapor, and to an increase of the toughness of the films. The mechanical properties of the most ductile blends were also evaluated at 4 °C and -25 °C. The decrease in temperature caused an increase of the stiffness and a decrease of the ductility of the films to a different extent, depending upon the blend composition. The blend with 40% of PLA revealed to be a good candidate for chilled food packaging applications, while the blend with a PLA content of 20% revealed to be the best composition as frozen food packaging material.
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28
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Díez-Pascual AM. Antimicrobial Polymer-Based Materials for Food Packaging Applications. Polymers (Basel) 2020; 12:polym12040731. [PMID: 32218105 PMCID: PMC7240702 DOI: 10.3390/polym12040731] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Accepted: 03/17/2020] [Indexed: 12/15/2022] Open
Affiliation(s)
- Ana María Díez-Pascual
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Sciences, 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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29
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Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff' Base Reaction. Polymers (Basel) 2019; 11:polym11122065. [PMID: 31835840 PMCID: PMC6960496 DOI: 10.3390/polym11122065] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/04/2019] [Accepted: 12/08/2019] [Indexed: 01/22/2023] Open
Abstract
In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff’ base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff’ base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry.
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30
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Xing Y, Li W, Wang Q, Li X, Xu Q, Guo X, Bi X, Liu X, Shui Y, Lin H, Yang H. Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables. Molecules 2019; 24:E1695. [PMID: 31052263 PMCID: PMC6539459 DOI: 10.3390/molecules24091695] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/26/2019] [Accepted: 04/29/2019] [Indexed: 02/01/2023] Open
Abstract
Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.
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Affiliation(s)
- Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Wenxiu Li
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA.
| | - Xuanlin Li
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xunlian Guo
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Yuru Shui
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
| | - Hongbin Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Hua Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
- Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
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Tumbarski Y, Nikolova R, Petkova N, Ivanov I, Lante A. Biopreservation of Fresh Strawberries by Carboxymethyl
Cellulose Edible Coatings Enriched with a Bacteriocin from
Bacillus methylotrophicus BM47. Food Technol Biotechnol 2019; 57:230-237. [PMID: 31537972 PMCID: PMC6718969 DOI: 10.17113/ftb.57.02.19.6128] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5% carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75% relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5% CMC and 0.5% CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.
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Affiliation(s)
- Yulian Tumbarski
- Department of Microbiology, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Radosveta Nikolova
- Department of Microbiology, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Nadezhda Petkova
- Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Ivan Ivanov
- Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26, Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Viale Università 16, 35020 Agripolis, Italy
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