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Gonzalez-Prada I, Borges A, Santos-Torres B, Magariños B, Simões M, Concheiro A, Alvarez-Lorenzo C. Antimicrobial cyclodextrin-assisted electrospun fibers loaded with carvacrol, citronellol and cinnamic acid for wound healing. Int J Biol Macromol 2024; 277:134154. [PMID: 39116822 DOI: 10.1016/j.ijbiomac.2024.134154] [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: 05/31/2024] [Revised: 07/14/2024] [Accepted: 07/23/2024] [Indexed: 08/10/2024]
Abstract
This work aimed to explore an alternative to the use of antibiotics for prevention and treatment of wounds infection caused by two common bacterial pathogens Staphylococcus aureus and Pseudomonas aeruginosa. For this purpose, three different essential oil components (EOCs), namely carvacrol, citronellol and cinnamic acid, were loaded into electrospun fibers of poly-ε-caprolactone (PCL) aided by alpha-cyclodextrin (αCD) and hydroxypropyl-β-cyclodextrin (HPβCD). Electrospun-fibers prepared with each EOC and their mixtures were screened for antimicrobial capability and characterized regarding morphological, mechanical, thermal, surface polarity, antibiofilm and antioxidant properties. αCD formed poly(pseudo)rotaxanes with PCL and weakly interacted with EOCs, while HPβCD facilitated EOC encapsulation and formation of homogeneous fibers (500-1000 nm diameter) without beads. PCL/HPβCD fibers with high concentration of EOCs (mainly carvacrol and cinnamic acid) showed strong antibiofilm (>3 log CFU reduction) and antioxidant activity (10-50% DPPH scavenging effects). Different performances were recorded for the EOCs and their mixtures; cinnamic acid migrated to fiber surface and was released faster. Fibers biocompatibility was verified using hemolysis tests and in ovo tissue integration and angiogenesis assays. Overall, HPβCD facilitates complete release of EOCs from the fibers to the aqueous medium, being an environment-friendly and cost-effective strategy for the treatment of infected wounds.
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Affiliation(s)
- Iago Gonzalez-Prada
- Departamento de Farmacología, Farmacia y Tecnología Farmacéutica, I+D Farma (GI-1645), Faculty of Pharmacy, Institute of Materials (iMATUS), and Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, Spain
| | - Anabela Borges
- LEPABE - Department of Chemical Engineering, Faculty of Engineering, University of Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Portugal
| | - Beatriz Santos-Torres
- Departamento de Microbiología y Parasitología, Facultad de Biología, CIBUS, Universidade de Santiago de Compostela, Spain
| | - Beatriz Magariños
- Departamento de Microbiología y Parasitología, Facultad de Biología, CIBUS, Universidade de Santiago de Compostela, Spain
| | - Manuel Simões
- LEPABE - Department of Chemical Engineering, Faculty of Engineering, University of Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Portugal
| | - Angel Concheiro
- Departamento de Farmacología, Farmacia y Tecnología Farmacéutica, I+D Farma (GI-1645), Faculty of Pharmacy, Institute of Materials (iMATUS), and Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, Spain
| | - Carmen Alvarez-Lorenzo
- Departamento de Farmacología, Farmacia y Tecnología Farmacéutica, I+D Farma (GI-1645), Faculty of Pharmacy, Institute of Materials (iMATUS), and Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, Spain.
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Rivera P, Torres A, Romero J, Rodríguez F, Arrieta MP, Olea F, Silva T, Maldonado P, Quijada-Maldonado E, Tapia A. Experimental and theoretical characterization of the release kinetic of carvacrol as inclusion complexes with β-cyclodextrin in poly(lactic acid) and Mater-Bi® processed by supercritical impregnation. Int J Biol Macromol 2024; 278:133946. [PMID: 39029825 DOI: 10.1016/j.ijbiomac.2024.133946] [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: 02/11/2024] [Revised: 07/09/2024] [Accepted: 07/15/2024] [Indexed: 07/21/2024]
Abstract
The incorporation of active compounds into polymeric matrices using traditional methods has several drawbacks mainly due to the high volatility and thermal sensitivity of these substances. A solution to this problem could be the incorporation of bioactive compounds forming inclusion complexes as a strategy to improve the chemical stability, bioactivity and achieve controlled release. In this work, β-cyclodextrin/carvacrol inclusion complex was prepared by spray drying to be incorporated into poly(lactic acid) (PLA) and Mater-Bi® films by supercritical CO2 impregnation. The impregnation process was carried out at pressures of 10, 15 and 20 MPa and at 40 °C. Both polymers showed the highest amount of incorporated inclusion complex at 15 MPa, where the percentage of impregnation varied from 0.6 % to 7.1 % in Mater-Bi® and PLA, respectively. Release tests for PLA films impregnated with inclusion complex showed a slow release of the active compound, which did not reach equilibrium after 350 h under the experimental conditions. This prolonged release was not observed in Mater-Bi® due to the lower incorporation of the inclusion complex. The release rate was described herein by a comprehensive phenomenological model considering the decomplexation kinetics combined with the equilibrium and mass transfer expressions.
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Affiliation(s)
- Patricia Rivera
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering and Bioprocess, Engineering Faculty, University of Santiago de Chile, Santiago, Chile; Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Alejandra Torres
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Julio Romero
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering and Bioprocess, Engineering Faculty, University of Santiago de Chile, Santiago, Chile.
| | - Francisco Rodríguez
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Marina P Arrieta
- Departamento de Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid (ETSII-UPM), Calle José Gutiérrez Abascal 2, 28006 Madrid, Spain; Grupo de Investigación: Polímeros, Caracterización y Aplicaciones (POLCA), 28006 Madrid, Spain
| | - Felipe Olea
- Laboratory of Separation Process Intensification (SPI), Department of Chemical Engineering and Bioprocess, University of Santiago de Chile, Santiago, Chile
| | - Tannia Silva
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Paola Maldonado
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Esteban Quijada-Maldonado
- Laboratory of Separation Process Intensification (SPI), Department of Chemical Engineering and Bioprocess, University of Santiago de Chile, Santiago, Chile
| | - Andrea Tapia
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
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3
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Brandelli A. Nanocomposites and their application in antimicrobial packaging. Front Chem 2024; 12:1356304. [PMID: 38469428 PMCID: PMC10925673 DOI: 10.3389/fchem.2024.1356304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 02/13/2024] [Indexed: 03/13/2024] Open
Abstract
The advances in nanocomposites incorporating bioactive substances have the potential to transform the food packaging sector. Different nanofillers have been incorporated into polymeric matrixes to develop nanocomposite materials with improved mechanical, thermal, optical and barrier properties. Nanoclays, nanosilica, carbon nanotubes, nanocellulose, and chitosan/chitin nanoparticles have been successfully included into polymeric films, resulting in packaging materials with advanced characteristics. Nanostructured antimicrobial films have promising applications as active packaging in the food industry. Nanocomposite films containing antimicrobial substances such as essential oils, bacteriocins, antimicrobial enzymes, or metallic nanoparticles have been developed. These active nanocomposites are useful packaging materials to enhance food safety. Nanocomposites are promising materials for use in food packaging applications as practical and safe substitutes to the traditional packaging plastics.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
- Center of Nanoscience and Nanotechnology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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Puebla-Duarte AL, Santos-Sauceda I, Rodríguez-Félix F, Iturralde-García RD, Fernández-Quiroz D, Pérez-Cabral ID, Del-Toro-Sánchez CL. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers (Basel) 2023; 15:4317. [PMID: 37959997 PMCID: PMC10648989 DOI: 10.3390/polym15214317] [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: 09/01/2023] [Revised: 10/09/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.
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Affiliation(s)
- Andrés Leobardo Puebla-Duarte
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Rey David Iturralde-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Daniel Fernández-Quiroz
- Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Ingrid Daniela Pérez-Cabral
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
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5
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Shah HMS, Singh Z, Kaur J, Hasan MU, Woodward A, Afrifa-Yamoah E. Trends in maintaining postharvest freshness and quality of Rubus berries. Compr Rev Food Sci Food Saf 2023; 22:4600-4643. [PMID: 37661731 DOI: 10.1111/1541-4337.13235] [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: 09/12/2022] [Revised: 06/08/2023] [Accepted: 08/09/2023] [Indexed: 09/05/2023]
Abstract
Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti-ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.
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Affiliation(s)
| | - Zora Singh
- Horticulture, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Jashanpreet Kaur
- Horticulture, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Mahmood Ul Hasan
- Horticulture, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Andrew Woodward
- Horticulture, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Eben Afrifa-Yamoah
- Horticulture, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
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6
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Iñiguez-Moreno M, González-González RB, Flores-Contreras EA, Araújo RG, Chen WN, Alfaro-Ponce M, Iqbal HMN, Melchor-Martínez EM, Parra-Saldívar R. Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits. Foods 2023; 12:3159. [PMID: 37685092 PMCID: PMC10486450 DOI: 10.3390/foods12173159] [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: 08/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of "green" chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.
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Affiliation(s)
- Maricarmen Iñiguez-Moreno
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Reyna Berenice González-González
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda A. Flores-Contreras
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Rafael G. Araújo
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Wei Ning Chen
- Food Science and Technology Programme, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore;
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
| | - Mariel Alfaro-Ponce
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Tlalpan, Mexico City 14380, Mexico;
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda M. Melchor-Martínez
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Roberto Parra-Saldívar
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
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Zhao Y, Li B, Zhang W, Zhang L, Zhao H, Wang S, Huang C. Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11806-11833. [PMID: 37467345 DOI: 10.1021/acs.jafc.3c02608] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
- Sichuan Key Laboratory of Conservation Biology for Endangered Wildlife, Chengdu Research Base of Giant Panda Breeding, Chengdu 610081, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Wenping Zhang
- Sichuan Key Laboratory of Conservation Biology for Endangered Wildlife, Chengdu Research Base of Giant Panda Breeding, Chengdu 610081, China
| | - Lanyu Zhang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Hui Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Shuangfei Wang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
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Wang L, Li D, Xue Y, Li S, Yang X, Li L, Li T, Luo Z. Fabrication and characterization of novel porous hydrogels for fragile fruits: A case study. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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9
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Guo C, Zheng L, Chen S, Liang X, Song X, Wang Y, Hua B, Qiu L. Thymol ameliorates ethanol-induced hepatotoxicity via regulating metabolism and autophagy. Chem Biol Interact 2023; 370:110308. [PMID: 36535314 DOI: 10.1016/j.cbi.2022.110308] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/22/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
Alcoholic liver disease represents a serious threat to human health. In terms of safety and acceptability, thymol is widely used in or on foodstuffs to generate odour and taste. The present study aimed to investigate the therapeutic effect and mechanism of thymol against ethanol-induced injury in liver cells. Here we found that thymol is an effective agent for reducing ethanol-induced reactive oxygen species production in mouse liver cells. Thymol improves ethanol-induced lipid accumulation, and this corresponded to altered DGAT2 mRNA expression levels. Metabolomics data analysis showed that thymol alleviated ethanol-induced changes in the levels of thirty-four metabolites including nicotinic acid and l-arginine. By utilizing pathway enrichment analysis, altered metabolites in cells treated with ethanol and ethanol plus thymol were enriched in fourteen pathways including metabolic pathways and arginine and proline metabolism. We further confirmed the alleviation of overdose nitric oxide production in cells treated with ethanol plus thymol compared with that in ethanol-treated cells. It was interesting that up-regulated LC3-II/LC3-I ratio together with higher SQSTM1 protein abundance in ethanol-treated cells were attenuated by treatment with ethanol plus thymol. Thymol ameliorated ethanol-induced reduction of HSPA8 protein abundance. In addition, chloroquine-treated cells exhibited lower HSPA8 protein abundance compared with cells simulated with ethanol plus thymol. These data reveal that improving effect of thymol on ethanol-induced metabolic alteration is related to autophagic flux restoration. Our findings indicate that thymol is an attractive option for treating ethanol-induced liver damage.
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Affiliation(s)
- Chang Guo
- School of Life Sciences, Longyan University, Longyan, 364012, PR China; Fujian Provincial Key Laboratory for the Prevention and Control of Animal Infectious Diseases and Biotechnology, Longyan, 364012, PR China; Key Laboratory of Preventive Veterinary Medicine and Biotechnology (Longyan University), Fujian Province University, Longyan, 364012, PR China
| | - Linyan Zheng
- School of Life Sciences, Longyan University, Longyan, 364012, PR China
| | - Shuyu Chen
- School of Life Sciences, Longyan University, Longyan, 364012, PR China
| | - Xuxuan Liang
- School of Life Sciences, Longyan University, Longyan, 364012, PR China
| | - Xue Song
- School of Life Sciences, Longyan University, Longyan, 364012, PR China
| | - Yue Wang
- School of Life Sciences, Longyan University, Longyan, 364012, PR China
| | - Baoyu Hua
- School of Life Sciences, Longyan University, Longyan, 364012, PR China; Fujian Provincial Key Laboratory for the Prevention and Control of Animal Infectious Diseases and Biotechnology, Longyan, 364012, PR China; Key Laboratory of Preventive Veterinary Medicine and Biotechnology (Longyan University), Fujian Province University, Longyan, 364012, PR China
| | - Longxin Qiu
- School of Life Sciences, Longyan University, Longyan, 364012, PR China; Fujian Provincial Key Laboratory for the Prevention and Control of Animal Infectious Diseases and Biotechnology, Longyan, 364012, PR China; Key Laboratory of Preventive Veterinary Medicine and Biotechnology (Longyan University), Fujian Province University, Longyan, 364012, PR China.
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10
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Li X, Lin Y, Liu M, Meng L, Li C. A review of research and application of polylactic acid composites. J Appl Polym Sci 2022. [DOI: 10.1002/app.53477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Xiangrui Li
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Yu Lin
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Mingli Liu
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Lipeng Meng
- Forestry Resource Utilization Institute Jilin Forestry Scientific Research Institute Jilin China
| | - Chunfeng Li
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
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11
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Beyond natural aromas: The bioactive and technological potential of monoterpenes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.006] [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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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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13
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Shao L, Xi Y, Weng Y. Recent Advances in PLA-Based Antibacterial Food Packaging and Its Applications. Molecules 2022; 27:molecules27185953. [PMID: 36144687 PMCID: PMC9502505 DOI: 10.3390/molecules27185953] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/20/2022] Open
Abstract
In order to reduce environmental pollution and resource waste, food packaging materials should not only have good biodegradable ability but also effective antibacterial properties. Poly(lactic acid) (PLA) is the most commonly used biopolymer for food packaging applications. PLA has good physical properties, mechanical properties, biodegradability, and cell compatibility but does not have inherent antibacterial properties. Therefore, antibacterial packaging materials based on PLA need to add antibacterial agents to the polymer matrix. Natural antibacterial agents are widely used in food packaging materials due to their low toxicity. The high volatility of natural antibacterial agents restricts their application in food packaging materials. Therefore, appropriate processing methods are particularly important. This review introduces PLA-based natural antibacterial food packaging, and the composition and application of natural antibacterial agents are discussed. The properties of natural antibacterial agents, the technology of binding with the matrix, and the effect of inhibiting various bacteria are summarized.
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Affiliation(s)
- Linying Shao
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Yuewei Xi
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.X.); (Y.W.)
| | - Yunxuan Weng
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.X.); (Y.W.)
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14
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Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. NPJ Sci Food 2022; 6:18. [PMID: 35277514 PMCID: PMC8917176 DOI: 10.1038/s41538-022-00132-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 02/09/2022] [Indexed: 01/14/2023] Open
Abstract
Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China.
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Velázquez-Contreras F, Zamora-Ledezma C, López-González I, Meseguer-Olmo L, Núñez-Delicado E, Gabaldón JA. Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends. Polymers (Basel) 2021; 14:polym14010104. [PMID: 35012127 PMCID: PMC8747138 DOI: 10.3390/polym14010104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 02/01/2023] Open
Abstract
Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.
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Affiliation(s)
- Friné Velázquez-Contreras
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico
| | - Camilo Zamora-Ledezma
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Iván López-González
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Luis Meseguer-Olmo
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Correspondence: ; Tel.: +34-968-278-622
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Rojas A, Velásquez E, Patiño Vidal C, Guarda A, Galotto MJ, López de Dicastillo C. Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability. Antioxidants (Basel) 2021; 10:antiox10121976. [PMID: 34943079 PMCID: PMC8750271 DOI: 10.3390/antiox10121976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 12/02/2022] Open
Abstract
The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.
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Affiliation(s)
- Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Correspondence:
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Siddiqui MN, Redhwi HH, Tsagkalias I, Vouvoudi EC, Achilias DS. Development of Bio-Composites with Enhanced Antioxidant Activity Based on Poly(lactic acid) with Thymol, Carvacrol, Limonene, or Cinnamaldehyde for Active Food Packaging. Polymers (Basel) 2021; 13:polym13213652. [PMID: 34771206 PMCID: PMC8588526 DOI: 10.3390/polym13213652] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/10/2021] [Accepted: 10/21/2021] [Indexed: 01/05/2023] Open
Abstract
The new trend in food packaging films is to use biodegradable or bio-based polymers, such as poly(lactic acid), PLA with additives such as thymol, carvacrol, limonene or cinnamaldehyde coming from natural resources (i.e., thyme, oregano, citrus fruits and cinnamon) in order to extent foodstuff shelf-life and improve consumers’ safety. Single, triple and quadruple blends of these active compounds in PLA were prepared and studied using the solvent-casting technique. The successful incorporation of the active ingredients into the polymer matrix was verified by FTIR spectroscopy. XRD and DSC data revealed that the crystallinity of PLA was not significantly affected. However, the Tg of the polymer decreased, verifying the plasticization effect of all additives. Multicomponent mixtures resulted in more intense plasticization. Cinnamaldehyde was found to play a catalytic role in the thermal degradation of PLA shifting curves to slightly lower temperatures. Release of thymol or carvacrol from the composites takes place at low rates at temperatures below 100 °C. A combined diffusion-model was found to simulate the experimental release profiles very well. Higher antioxidant activity was noticed when carvacrol was added, followed by thymol and then cinnamaldehyde and limonene. From the triple-component composites, higher antioxidant activity measured in the materials with thymol, carvacrol and cinnamaldehyde.
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Affiliation(s)
- Mohammad Nahid Siddiqui
- Chemistry Department, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia;
| | - Halim Hamid Redhwi
- Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia;
| | - Ioannis Tsagkalias
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
| | - Evangelia C. Vouvoudi
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
| | - Dimitris S. Achilias
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
- Correspondence: ; Tel.: +30-2310-997822
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Sun X, Cameron RG, Plotto A, Zhong T, Ference CM, Bai J. The Effect of Controlled-Release Carvacrol on Safety and Quality of Blueberries Stored in Perforated Packaging. Foods 2021; 10:foods10071487. [PMID: 34206966 PMCID: PMC8303632 DOI: 10.3390/foods10071487] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 12/13/2022] Open
Abstract
The objective of this research was to evaluate the use of a controlled-release carvacrol powder to delay storage decay and maintain the safety of blueberries. The controlled-release carvacrol powder was a microcapsule of carvacrol (11% (w/w) active carvacrol) surrounded by a pectin/sodium alginate matrix. The microcapsules were packed in an air-permeable pouch, and then attached to the top of a clamshell filled with blueberries. The blueberries, inoculated with Escherichia coli or Colletotrichum acutatum, or non-inoculated control, were monitored for microbial growth and quality for 10 days at 10 °C and 5 days at 20 °C. Three treatments were compared: controlled-release microencapsulated carvacrol, non-encapsulated carvacrol, and control. The results showed that both the microencapsulated carvacrol and the non-encapsulated carvacrol treatments significantly reduced the populations of yeast and mold, and of E. coli and mesophilic aerobic bacteria. The microencapsulated carvacrol treated berries retained better quality due to significantly lower weight loss than control after 10 days at 10 °C. Sensory panelists found that the microencapsulated carvacrol berries had significantly higher overall blueberry flavor and lower discernible off-flavor in comparison with the non-encapsulated treatment after 3 days at 20 °C. The fruit internal quality, including total soluble solids content (SSC), and titratable acidity (TA), was not significantly affected by any treatment. These results indicate that pectin/sodium alginate controlled-release microencapsulated carvacrol can be used for the preservation of blueberries or other small fruit.
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Affiliation(s)
- Xiuxiu Sun
- Pacific Basin Agricultural Research Center, United States Department of Agriculture, Agricultural Research Service, 64 Nowelo St, Hilo, HI 96720, USA
- Correspondence: (X.S.); (J.B.)
| | - Randall G. Cameron
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Anne Plotto
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China;
| | - Christopher M. Ference
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Jinhe Bai
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
- Correspondence: (X.S.); (J.B.)
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