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Makam RMM, Wan Omar WNN, Ahmad DABJ, Nor NUM, Shamjuddin A, Amin NAS. The potential of carboxylmethyl cellulose from empty fruit bunch as versatile material in food coating: A review. Carbohydr Polym 2024; 338:122194. [PMID: 38763709 DOI: 10.1016/j.carbpol.2024.122194] [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: 02/05/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
The rising demand for food packaging has led to a growing interest in sustainable and eco-friendly food coatings. Carboxymethyl cellulose (CMC), being a versatile cellulose derivative produced from various lignocellulosic sources, has emerged in edible food coatings. This review evaluates the research trends on CMC production from empty fruit bunch (EFB) as a potential edible food coating material by systematic review approach. It explores sustainable pre-treatment for green cellulose and different CMC synthesis methods. The review compares CMC-based coatings to other materials, focusing on formulation processes, coating quality, safety, and commercial feasibility. The bibliometric analysis is performed to correlate food coating and CMC. As a result, the study discovered the rapid growth in research on edible food coatings made from CMC for various food industry applications. The green approach such as ozone pre-treatment appear as promising method for cellulose isolation from EFB to be used as raw material for CMC. The synthesis conditions of the treatment would affect the CMC characteristics and usage. Herein, utilizing CMC from cellulose EFB in coating formulation and on coated food shows different benefits. This review provides a road map for future research with potential to make important contributions to the food industry's long-term evolution.
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Affiliation(s)
- Raissa Michele Mba Makam
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Wan Nor Nadyaini Wan Omar
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Danish Akmal Bin Jihat Ahmad
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nur Umisyuhada Mohd Nor
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Amnani Shamjuddin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia
| | - Nor Aishah Saidina Amin
- Chemical Reaction Engineering Group (CREG), Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia.
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2
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Umaña M, Simal S, Dalmau E, Turchiuli C, Chevigny C. Evaluation of Different Pectic Materials Coming from Citrus Residues in the Production of Films. Foods 2024; 13:2138. [PMID: 38998643 PMCID: PMC11241157 DOI: 10.3390/foods13132138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 06/27/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and commercial pure citrus pectins (CP). First, these materials were characterized in terms of chemical composition. Then, films were produced using them pure or mixed with chitosan or glycerol through solvent-casting. Finally, antioxidant activity, functional properties (e.g., mechanical and gas barrier properties), and visual appearance of the films were assessed. WSE films showed the highest antioxidant activity but the lowest mechanical strength with the highest elongation at break (EB) (54%); incorporating chitosan increased the films' strength (Young's modulus 35.5 times higher). SP films showed intermediate mechanical properties, reinforced by chitosan addition (Young's modulus 4.7 times higher); they showed an outstanding dry O2 barrier. CP films showed a similar O2 barrier to SP films and had the highest Young's modulus (~29 MPa), but their brittleness required glycerol for improved pliability, and chitosan addition compromised their surface regularity. Overall, the type of pectic material determined the film's properties, with less-refined pectins offering just as many benefits as pure commercial ones.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Susana Simal
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Esperanza Dalmau
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Christelle Turchiuli
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, 91120 Palaiseau, France; (C.T.); (C.C.)
| | - Chloé Chevigny
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, 91120 Palaiseau, France; (C.T.); (C.C.)
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3
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Bastos BM, Silva PPD, Rocha SFD, Bertolo J, Arias JLDO, Michelon M, Pinto LADA. Preparation of films based on reticulated fish gelatin containing garlic essential oil. Food Res Int 2024; 188:114496. [PMID: 38823843 DOI: 10.1016/j.foodres.2024.114496] [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: 12/30/2023] [Revised: 05/07/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.
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Affiliation(s)
- Bruna Moura Bastos
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Patrick Peres da Silva
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Silvia Faria da Rocha
- Federal Institute of Paraná - IFPR, Dr. Tito Street, 801, Jardim Panorama, Jacarezinho, PR, 86400-000, Brazil.
| | - Jordano Bertolo
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Jean Lucas de Oliveira Arias
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Mariano Michelon
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Luiz Antonio de Almeida Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
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4
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Colaruotolo LA, Singh SS, Dobson S, Lim LT, Joye IJ, Rogers MA, Corradini MG. Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil. Curr Res Food Sci 2024; 9:100801. [PMID: 39050407 PMCID: PMC11267021 DOI: 10.1016/j.crfs.2024.100801] [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: 05/10/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/27/2024] Open
Abstract
Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to apply a multiscale approach to gain insights into deteriorative processes, e.g., oxidation, limiting the shelf life of these complex materials, using corn oil-loaded electrospun zein nonwovens as a model system. Oil-doped zein electrospun nonwovens were stored in the dark at 23 °C and 33% relative humidity for 28 days and tested at selected intervals to monitor their morphology and mechanical properties. Lipid oxidation was assessed using the thiobarbituric acid reactive species (TBARS) assay. The photophysical properties of intrinsic, i.e., tyrosine (Tyr), and extrinsic, i.e., boron-dipyrromethene undecanoic acid 581/591 (BODIPY C11), lumiphores were also monitored to evaluate changes in local molecular rigidity, and oxidation, respectively. The protein secondary structure was determined with Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis of the oil-loaded electrospun nonwovens revealed that the diameter of the ribbon-like fiber significantly decreased during storage from 701 ± 23 nm to 620 ± 44 nm. Breakage of the electrospun fibers was observed and correlated with increased brittleness and molecular rigidity of the nonwoven material, reflected by an increase in Tyr emission intensity and phosphorescence lifetime. Changes in tensile strength, brittleness and matrix rigidity also correlated with a zein secondary structure transition from unordered to ordered β-sheets. Raman and luminescence micrographs showed oil migration during storage, thereby increasing lipid oxidation. The correlation between local rigidity and lipid distribution/oxidation suggests that reorganizing protein structures increased material brittleness and displaced encapsulated oils within the electrospun fiber. Understanding deteriorative mechanisms aids in developing innovative strategies to improve the stability of these novel food-grade materials.
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Affiliation(s)
| | | | - Stacie Dobson
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Michael A. Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, ON, Canada
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada
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5
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Dordevic D, Gablo N, Zelenkova L, Dordevic S, Tremlova B. Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties. Foods 2024; 13:1833. [PMID: 38928775 PMCID: PMC11202819 DOI: 10.3390/foods13121833] [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: 05/17/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The κ-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving κ-carrageenan in distilled water at 50 °C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 ± 1.23 µmol/g). SCG performed as a good plasticizer for κ-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.
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Affiliation(s)
| | - Natalia Gablo
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (L.Z.); (S.D.); (B.T.)
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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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Rawat R, Saini CS. A novel biopolymeric composite edible film based on sunnhemp protein isolate and potato starch incorporated with clove oil: Fabrication, characterization, and amino acid composition. Int J Biol Macromol 2024; 268:131940. [PMID: 38692554 DOI: 10.1016/j.ijbiomac.2024.131940] [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: 09/26/2023] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/03/2024]
Abstract
Composite edible films were developed by casting method using sunnhemp protein isolate (SHPI) and potato starch (PS) at various proportions (100:0, 90:10, 80:20; 70:30, 60:40, and 50:50) containing glycerol as a plasticizer and clove oil. All the edible films were evaluated for thickness, moisture content, solubility, swelling ratio, water activity. Further characterization of edible films was done on the basis of mechanical, optical, thermal and structural attributes along with morphology. Among all the films, composite film containing 50 % SHPI, 50 % PS and 1 % clove oil were having better characteristics. The solubility and WVP decreased, while the tensile strength and elongation at break of composite film increased with the inclusion of potato starch and clove oil. Intermolecular interactions in the composite film matrix were confirmed by FTIR and XRD analysis. SEM images confirmed the structural compactness and integrity of all the developed films. The amino acid composition of edible films indicated presence of most of the essential amino acids. The present finding of this research work shows that the utilization of sunnhemp protein in the development of biocomposite edible films represents an alternative opportunity of sustainable edible food packaging.
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Affiliation(s)
- Rashmi Rawat
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
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Karydis-Messinis A, Kyriakaki C, Triantafyllou E, Tsirka K, Gioti C, Gkikas D, Nesseris K, Exarchos DA, Farmaki S, Giannakas AE, Salmas CE, Matikas TE, Moschovas D, Avgeropoulos A. Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging. Gels 2024; 10:254. [PMID: 38667673 PMCID: PMC11049393 DOI: 10.3390/gels10040254] [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: 02/28/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.
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Affiliation(s)
- Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Kyriakaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Eleni Triantafyllou
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Kyriaki Tsirka
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Dimitris Gkikas
- DODONI SA, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece; (D.G.); (K.N.)
| | | | - Dimitrios A. Exarchos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Spyridoula Farmaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Theodore E. Matikas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
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Ciurzyńska A, Janowicz M, Karwacka M, Nowacka M, Galus S. Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth. Polymers (Basel) 2024; 16:1009. [PMID: 38611267 PMCID: PMC11013980 DOI: 10.3390/polym16071009] [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: 03/12/2024] [Revised: 03/30/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions that may replace traditionally used plastic packaging. This study's conceptual framework is in line with the trend of sustainable development and zero waste. This study was conducted to develop a recipe for edible films derived from beef gelatin with gelatin concentrations at 4%, 8%, and 12% enriched with additions of beef broth in amounts of 25, 50, 75, and 100%. Selected physical properties of the output edible films were examined in terms of thickness, swelling in water, opacity, water content, water solubility, structure, and mechanical properties. The conducted research made it plausible to conclude that the addition of broth has a positive effect on the extensibility of the edible films and the other physical properties under consideration, especially on decreasing the film thickness, which was found to vary between 50.2 and 191.6 µm. When gelatin and broth were added at low concentrations, the tensile strength of the films increased, and subsequently decreased; however, an opposite effect was observed for elongation at break. The increased broth concentration caused the film opacity to increase from 0.39 to 4.54 A/mm and from 0.18 to 1.04 A/mm with gelatin concentrations of 4% and 12%, respectively. The water solubility of the gelatin films decreased as a result of the broth addition. However, it was noticed that increasing the content of broth caused the water solubility to increase in the tested films. The mere presence of broth in the gelatin films changed the microstructure of the films and also made them thinner.
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Affiliation(s)
- Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (M.K.); (S.G.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (M.K.); (S.G.)
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10
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Khan TS, Koca E, Aydemir LY. Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking. Int J Biol Macromol 2024; 264:130463. [PMID: 38423442 DOI: 10.1016/j.ijbiomac.2024.130463] [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: 11/01/2023] [Revised: 02/07/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 ± 0.004 to 0.078 ± 0.008 mm), elongation at break (from 11.50 ± 1.49 % to 15.88 ± 2.14 %), water permeation (from 0.364 ± 0.010 to 0.521 ± 0.021 gmm/(m2h*kPa)), and moisture content (from 25.98 ± 0.20 % to 28.12 ± 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 ± 2.08 to 25.60 ± 1.22 MPa) and swelling index (from 752.9 ± 17.1 to 533.5 ± 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle-like microcrystals with the incorporation of STPP. Fourier-transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film-forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Talha Shireen Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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11
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Chen J, Li J, Li Y, Wu S. Fabrication and characterisation of collagen/pullulan ultra-thin fibers by electrospinning. Food Chem X 2024; 21:101138. [PMID: 38304044 PMCID: PMC10831494 DOI: 10.1016/j.fochx.2024.101138] [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: 10/07/2023] [Revised: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 02/03/2024] Open
Abstract
Collagen electrospun fibers are promising materials for food packaging and tissue engineering. The conventional electrospinning of collagen, however, is usually carried out by dissolving it in organic reagents, which are toxic. In this study, collagen/pullulan (COL/PUL) ultra-thin fibers were prepared by electrospinning using acetic acid as a solvent. Compared to the conventional preparation method, the proposed method is safe and does not produce toxic solvent residues. The introduction of PUL increased the degree of molecular entanglement in the solution, so the viscosity of the COL/PUL electrospun solution increased from 0.50 ± 0.01 Pa∙s to 4.40 ± 0.08 Pa∙s, and the electrical conductivity decreased from 1954.00 ± 1.00 mS/cm to 1372.33 ± 0.58 mS/cm. Scanning electron microscopy analysis confirmed that PUL improved the spinnability of COL, and smooth, defect-free COL/PUL ultra-thin fibers with diameters of 215.32 ± 40.56 nm and 240.97 ± 53.93 nm were successfully prepared at a viscosity of greater than 1.18 Pa∙s. As the proportion of PUL increased, intramolecular hydrogen bonds became the dominant interaction between COL and PUL. The intermolecular hydrogen bonding content decreased from 52.05 % to 36.45 %, and the intramolecular hydrogen bonding content increased from 46.11 % to 62.95 %. The COL was gradually unfolded, the content of α-helices decreased from 33.57 % to 25.91 % and the random coils increased from 34.22 % to 40.09 %. More than 36 % of the triple helix fraction of COL was retained by the COL/PUL ultra-thin fibers, whereas only 16 % of the triple helix fraction of COL was retained by the COL nanofibers prepared with 2.2.2-trifluoroethanol. These results could serve as a reference for the development of green food COL-based fibers.
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Affiliation(s)
| | | | - Yushuang Li
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Sijia Wu
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
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Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10110-5. [PMID: 37389789 DOI: 10.1007/s12602-023-10110-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2023] [Indexed: 07/01/2023]
Abstract
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.
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Affiliation(s)
- Fahimeh Ramazanidoroh
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marzieh Hosseininezhad
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Dina Shahrampour
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
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