1
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Abedi-Firoozjah R, Alizadeh-Sani M, Zare L, Rostami O, Azimi Salim S, Assadpour E, Azizi-Lalabadi M, Zhang F, Lin X, Jafari SM. State-of-the-art nanosensors and kits for the detection of antibiotic residues in milk and dairy products. Adv Colloid Interface Sci 2024; 328:103164. [PMID: 38703455 DOI: 10.1016/j.cis.2024.103164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 04/17/2024] [Accepted: 04/24/2024] [Indexed: 05/06/2024]
Abstract
Antibiotic resistance is increasingly seen as a future concern, but antibiotics are still commonly used in animals, leading to their accumulation in humans through the food chain and posing health risks. The development of nanomaterials has opened up possibilities for creating new sensing strategies to detect antibiotic residues, resulting in the emergence of innovative nanobiosensors with different benefits like rapidity, simplicity, accuracy, sensitivity, specificity, and precision. Therefore, this comprehensive review provides pertinent and current insights into nanomaterials-based electrochemical/optical sensors for the detection of antibitic residues (ANBr) across milk and dairy products. Here, we first discuss the commonly used ANBs in real products, the significance of ANBr, and also their binding/biological properties. Then, we provide an overview of the role of using different nanomaterials on the development of advanced nanobiosensors like fluorescence-based, colorimetric, surface-enhanced Raman scattering, surface plasmon resonance, and several important electrochemical nanobiosensors relying on different kinds of electrodes. The enhancement of ANB electrochemical behavior for detection is also outlined, along with a concise overview of the utilization of (bio)recognition units. Ultimately, this paper offers a perspective on the future concepts of this research field and commercialized nanomaterial-based sensors to help upgrade the sensing techniques for ANBr in dairy products.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mahmood Alizadeh-Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Leila Zare
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Omid Rostami
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shamimeh Azimi Salim
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran..
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Xingyu Lin
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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2
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Jafarzadeh S, Golgoli M, Azizi-Lalabadi M, Farahbakhsh J, Forough M, Rabiee N, Zargar M. Enhanced carbohydrate-based plastic performance by incorporating cerium-based metal-organic framework for food packaging application. Int J Biol Macromol 2024; 265:130899. [PMID: 38490375 DOI: 10.1016/j.ijbiomac.2024.130899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 03/12/2024] [Accepted: 03/12/2024] [Indexed: 03/17/2024]
Abstract
The development of biodegradable active packaging films with hydrophobic characteristics is vital for extending the shelf life of food and reducing the reliance on petroleum-based plastics. In this study, novel hydrophobic cerium-based metal-organic framework (Ce-MOF) nanoparticles were successfully synthesized. The Ce-MOF nanoparticles were then incorporated into the cassava starch matrix at varying concentrations (0.5 %, 1.5 %, 3 %, and 4 % w/w of total solid) to fabricate cassava-based active packaging films via the solution casting technique. The influence of Ce-MOF on the morphology, thermal attributes, and physicochemical properties of the cassava film was subsequently determined through further analyses. Biomedical analysis including antioxidant activity and the cellular morphology evaluation in the presence of the films was also conducted. The results demonstrated that the consistent dispersion of Ce-MOF nanofillers within the cassava matrix led to a significant enhancement in the film's crystallinity, thermal stability, antioxidant activity, biocompatibility, and hydrophobicity. The introduction of Ce-MOF also contributed to the film's reduced water solubility. Considering these outcomes, the developed cassava/Ce-MOF films undoubtedly have significant potential for active food packaging applications.
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Affiliation(s)
- Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia
| | - Mitra Golgoli
- School of Engineering, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Javad Farahbakhsh
- School of Engineering, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
| | - Navid Rabiee
- Centre for Molecular Medicine and Innovative Therapeutics, Murdoch University, Perth, WA 6150, Australia
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia.
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3
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Zhang W, Azizi-Lalabadi M, Jafarzadeh S, Jafari SM. Starch-gelatin blend films: A promising approach for high-performance degradable food packaging. Carbohydr Polym 2023; 320:121266. [PMID: 37659804 DOI: 10.1016/j.carbpol.2023.121266] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/30/2023] [Accepted: 08/04/2023] [Indexed: 09/04/2023]
Abstract
Packaging plays a vital role in safeguarding food from environmental factors and contamination. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. To address these challenges, the development of degradable food packaging films is crucial. Biodegradable polymers, including natural biopolymers like starch (ST) and gelatin (GE), have emerged as promising alternatives to traditional plastics. This review focuses on the utilization of ST-GE blends as key components in composite films for food packaging applications. We discuss the limitations of pure ST-GE films and explore methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles. The blending of ST-GE, facilitated by their good miscibility and cross-linking potential, is highlighted as a means to improve film performance. The review also examines the impact of various additives on the properties of ST-GE blend films and summarizes their application in food preservation. By providing a comprehensive overview of ST-GE hybrid systems, this study aims to contribute to the advancement of sustainable and effective food packaging solutions.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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4
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Jafarzadeh S, Forough M, Kouzegaran VJ, Zargar M, Garavand F, Azizi-Lalabadi M, Abdollahi M, Jafari SM. Improving the functionality of biodegradable food packaging materials via porous nanomaterials. Compr Rev Food Sci Food Saf 2023; 22:2850-2886. [PMID: 37115945 DOI: 10.1111/1541-4337.13164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/30/2023]
Abstract
Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.
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Affiliation(s)
- Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Turkey
| | | | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Ireland
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Sadeghi E, Akbari M, Khanahmadi M, Azizi-Lalabadi M, Karami F. Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability of Sunflower Oil. JFQHC 2023. [DOI: 10.18502/jfqhc.10.1.11985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil.
Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software.
Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time.
Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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Azizi-Lalabadi M, Rahimzadeh-Sani Z, Feng J, Hosseini H, Jafari SM. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit Rev Food Sci Nutr 2021; 63:1822-1845. [PMID: 34486886 DOI: 10.1080/10408398.2021.1971154] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC-MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zeinab Rahimzadeh-Sani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Hamed Hosseini
- Department of Mechanical Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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Azizi-Lalabadi M, Jafari SM. Bio-nanocomposites of graphene with biopolymers; fabrication, properties, and applications. Adv Colloid Interface Sci 2021; 292:102416. [PMID: 33872984 DOI: 10.1016/j.cis.2021.102416] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 01/21/2023]
Abstract
The unique properties of graphene and graphene oxide (GO) nanocomposites make them suitable for a wide range of medical, industrial, and agricultural applications. The addition of graphene or GO to a polymeric matrix can ameliorate its thermo-mechanical, electrical, and barrier characteristics. The present paper reviews the literature on graphene/GO-based bio-nanocomposites and examines the various fabrication methods, such as chemical vapor deposition, chemical synthesis, microwave synthesis, the solvothermal method, molecular beam epitaxy, and colloidal suspension. Each procedure potentially has its disadvantages, especially for mass production. Therefore, introducing an effective method for fabricating graphene on a large scale with high quality is essential. Recent studies have shown that graphene-based bio-nanocomposites are promising materials given their excellent performance in the development of biosensors, drug delivery systems, antimicrobials, modified electrodes, and energy storage systems among other applications. In this review, we evaluate the various procedures used for developing graphene/GO-based bio-nanocomposites and examine the features and applications of the related products. Furthermore, the toxicity of these compounds and attempts to uncover the optimal combinations of biopolymers and carbon nanomaterials for industrial applications will be discussed.
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. Nanomaterials (Basel) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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11
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Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, Akbari-Alavijeh S, Shaddel R, Rashidinejad A, Nejatian M, Jafarzadeh S, Azizi-Lalabadi M, Khoshnoudi-Nia S, Jafari SM. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging. Crit Rev Food Sci Nutr 2020; 62:1383-1416. [DOI: 10.1080/10408398.2020.1843133] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Roma, Italy
| | - Nooshin Vahedikia
- Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Özgür Tarhan
- Department of Food Engineering, Engineering Faculty, Uşak University, Uşak, Turkey
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Rezvan Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Ali Rashidinejad
- Riddet Institute Centre of Research Excellence, Massey University, Palmerston North, New Zealand
| | - Mohammad Nejatian
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Maryam Azizi-Lalabadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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12
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Azizi-Lalabadi M, Hashemi H, Feng J, Jafari SM. Carbon nanomaterials against pathogens; the antimicrobial activity of carbon nanotubes, graphene/graphene oxide, fullerenes, and their nanocomposites. Adv Colloid Interface Sci 2020; 284:102250. [PMID: 32966964 DOI: 10.1016/j.cis.2020.102250] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023]
Abstract
Recently, antibiotic resistance of pathogens has grown given the excessive and inappropriate usage of common antimicrobial agents. Hence, producing novel antimicrobial compounds is a necessity. Carbon nanomaterials (CNMs) such as carbon nanotubes, graphene/graphene oxide, and fullerenes, as an emerging class of novel materials, can exhibit a considerable antimicrobial activity, especially in the nanocomposite forms suitable for different fields including biomedical and food applications. These nanomaterials have attracted a great deal of interest due to their broad efficiency and novel features. The most important factor affecting the antimicrobial activity of CNMs is their size. Smaller particles with a higher surface to volume ratio can easily attach onto the microbial cells and affect their cell membrane integrity, metabolic procedures, and structural components. As these unique characteristics are found in CNMs, a wide range of possibilities have raised in terms of antimicrobial applications. This study aims to cover the antimicrobial activities of CNMs (both as individual forms and in nanocomposites) and comprehensively explain their mechanisms of action. The results of this review will present a broad perspective, summarizes the most remarkable findings, and provides an outlook regarding the antimicrobial properties of CNMs and their potential applications.
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Azizi-Lalabadi M, Alizadeh-Sani M, Divband B, Ehsani A, McClements DJ. Nanocomposite films consisting of functional nanoparticles (TiO 2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol). Food Res Int 2020; 137:109716. [PMID: 33233288 DOI: 10.1016/j.foodres.2020.109716] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/31/2020] [Accepted: 09/08/2020] [Indexed: 10/23/2022]
Abstract
In this study, nanocomposite films with enhanced functional properties were prepared by loading titanium dioxide (TiO2) and/or zinc oxide (ZnO) nanoparticles within 4A zeolite (4AZ) particles, and then incorporating these nanocomposites into a poly (vinyl alcohol) (PVA) and gelatin matrix. The composition and morphology of the films were characterized using atomic force microscopy (AFM), scanning electron microscopy (SEM), Fourier transform infrared (FTIR), and X-ray diffraction (XRD). The thermal behavior of the films was established using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). SEM showed the nanoparticles were dispersed throughout the films when used at these levels. FTIR indicated that the inorganic nanoparticles interacted with the PVA/gelatin polymer network through hydrogen bonding. XRD confirmed that the nanoparticles were in a crystalline state within the films. DSC and TGA showed that introduction of the nanoparticles modified the nanocomposite's thermal behavior. Nanoparticle addition had a number of effects: (i) it decreased film transparency from 78.7% to 69.4% 72.0% and 69.7%; (ii) it decreased film water vapor permeability (WVP) from 8.20 × 10-9 to 5.13 × 10-9, 5.71 × 10-9 and 5.24 × 10-9 g/Pa.h.m; (iii) it reduced film oxygen permeability from 4.57 to 3.29, 3.10 and 3.00 mEq/g; and (i) it increased film tensile strength (TS) from 14.6 to 22.0, 20.3 and 18.0 MPa, for PVA/gelatin films containing 0%, 1.5% ZnO, 1.5% TiO2 and 1% (ZnO + TiO2) nanoparticles, respectively (with the nanoparticles being trapped within 4AZ). Moreover, active nanocomposite films exhibited significant antimicrobial effects especially against gram-negative bacteria. Overall, our results show that nanoparticle-loaded PVA/gelatin nanocomposites may be useful as active biodegradable nanocomposite films for application in the packaging industry and that their properties can be modulated by controlling the nature and level of nanoparticles incorporated.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mahmood Alizadeh-Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Baharak Divband
- Dental and Periodontal Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Inorganic Chemistry Department, Faculty of Chemistry, University of Tabriz, C.P. 51664 Tabriz, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
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Moradi S, Azizi-Lalabadi M, Bagheri V, Sadeghi E. Fabrication of electrospun sensor based on a synthesized component doped into PAN (polyacrylonitrile) nanofibers for electrochemical detection of zearalenone mycotoxin in foods simulant. Sensing and Bio-Sensing Research 2020. [DOI: 10.1016/j.sbsr.2020.100321] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Alizadeh-Sani M, Rhim JW, Azizi-Lalabadi M, Hemmati-Dinarvand M, Ehsani A. Preparation and characterization of functional sodium caseinate/guar gum/TiO2/cumin essential oil composite film. Int J Biol Macromol 2020; 145:835-844. [DOI: 10.1016/j.ijbiomac.2019.11.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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Ebadi-Vanestanagh M, Azizi-Lalabadi M, Jahangiry L, Alizadeh M. Challenges of Food Insecurity Indicators, Diet Quality and Weight Outcomes in Women: A Cross-Sectional Study. Prev Nutr Food Sci 2020; 24:393-399. [PMID: 31915634 PMCID: PMC6941719 DOI: 10.3746/pnf.2019.24.4.393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 09/21/2019] [Indexed: 11/19/2022] Open
Abstract
Household food insecurity (FI) is a complex and multidimensional phenomenon. Despite much debate on FI, during the past decades several unaccounted aspects that are assumed to affect the FI of women still remain. Reducing the FI requires understanding its determinants. During this cross-sectional study (Jun to May of 2017), 188 women (19 ~ 64 years of age) were recruited in Sardrood-Tabriz, North-East Iran using cluster, random, and systematic sampling methods. Outcomes included socio-demographics, body compositions, anthropometric incidences, degree of FI, and five-item healthy eating scores (HES-5). Food security was classified as follows: high, marginal, low, and very low (HFS, MFS, LFS, and VLFS, respectively). Based on multiple logistic regression scores, significant relationships were found between household food security status and occupation, education level of household supervisor, number of girls and boys in the family, the household income level, and HES-5 [odds ratios (OR)=2.92; P=0.02, OR=46.57; P=0.03, OR=2.43; P=0.02, OR=2.56; P=0.005, OR=3.84; P=0.009, and OR=1.67; P<0.001, respectively], after adjusting for other factors. Influences inversely affecting diet quality and anthropometric indices may contribute to poor health status in affected women.
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Affiliation(s)
- Marziyeh Ebadi-Vanestanagh
- Student Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6715847141, Iran
| | - Leila Jahangiry
- Health Education and Health Promotion Department, School of Public Health, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
| | - Mohammad Alizadeh
- Nutrition Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran
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Alizadeh-Sani M, Hamishehkar H, Khezerlou A, Maleki M, Azizi-Lalabadi M, Bagheri V, Safaei P, Azimi T, Hashemi M, Ehsani A. Kinetics Analysis and Susceptibility Coefficient of the Pathogenic Bacteria by Titanium Dioxide and Zinc Oxide Nanoparticles. Adv Pharm Bull 2019; 10:56-64. [PMID: 32002362 PMCID: PMC6983981 DOI: 10.15171/apb.2020.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2019] [Revised: 09/20/2019] [Accepted: 09/30/2019] [Indexed: 12/14/2022] Open
Abstract
Purpose: The increase of bacterial resistance to common antibacterial agents is one of the major problems of health care systems and hospital infection control programs. In this study, antimicrobial activity of titanium dioxide (TiO2 ) and zinc oxide (ZnO) nanoparticles (NPs) was investigated against E. coli, Salmonella enteritidis, Listeria monocytogenes, and Staphylococcus aureus pathogenic bacteria by determining sensitivity coefficient and kinetics of bacterial death. Methods: Antimicrobial tests were performed with ~106 CFU/mL of each bacterium at baseline. At first, minimum inhibitory concentration (MIC) was concluded by the dilution method and then, death kinetic and susceptibility coefficient of NPs suspensions was determined at 0 to 360 min. treatment time. Results: The results of this study revealed that, the highest susceptibility was observed for L. monocytogenes (Z=0.025 mL/μg) to TiO2 NPs, whereas the lowest susceptibility was obtained in the reaction of ZnO NPs with S. enteritidis (Z=0.0033 mL/μg). The process of bacterial death in NPs suspension was assumed to follow first-degree kinetic and the survival ratio of bacteria decreased by the increase in treatment time. An increase in the concentration of NPs was seen to enhance the bactericidal action. Conclusion: Results showed that L. monocytogenes had higher sensitivity compared to S. enteritidis. The results of this study also demonstrated that TiO2 NPs have a strong antimicrobial effect in comparison with ZnO NPs and it could be employed to aid the control of pathogenic bacteria.
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Affiliation(s)
- Mahmood Alizadeh-Sani
- Student's Scientific Research Center, Food Safety and Hygiene Division, Environmental Health Department, School of Public Health, Tehran University Of Medical Sciences, Tehran, Iran.,Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Maleki
- Department of Food Hygiene and Aquaculture, Ferdowsi university of Mashhad, Mashhad, Iran
| | - Maryam Azizi-Lalabadi
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Vahid Bagheri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Payam Safaei
- Student's Scientific Research Center, Food Safety and Hygiene Division, Environmental Health Department, School of Public Health, Tehran University Of Medical Sciences, Tehran, Iran
| | - Taher Azimi
- Department of Microbiology, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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Azizi-Lalabadi M, Ehsani A, Divband B, Alizadeh-Sani M. Antimicrobial activity of Titanium dioxide and Zinc oxide nanoparticles supported in 4A zeolite and evaluation the morphological characteristic. Sci Rep 2019; 9:17439. [PMID: 31767932 PMCID: PMC6877518 DOI: 10.1038/s41598-019-54025-0] [Citation(s) in RCA: 122] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 10/16/2019] [Indexed: 11/09/2022] Open
Abstract
In this study, the antimicrobial activity of titanium dioxide (TiO2), zinc oxide (ZnO), and TiO2/ZnO nanoparticles supported into 4A zeolite (4A z) was assessed. Based on antimicrobial experiments, minimum inhibitory concentration (MIC90), minimum bactericidal concentration (MBC), fractional inhibitory concentration (FIC) and disc diffusion test were determined after 24 h of contact with the prepared nanocomposites. These results are in agreements with the results of disc diffusion test. During the experiments, the numbers of viable bacterial cells of Staphylococcus aureus, Pseudomonas fluorescens, Listeria monocytogenes and Escherichia coli O157:H7 decreased significantly. The crystallinity and morphology of nanoparticles were investigated by X-ray diffraction patterns (XRD), elemental mapping at the microstructural level by scanning electron microscopy (SEM) with energy dispersive X-ray spectrometry (EDS), and transmission electron microscopy (TEM). As a result, it was demonstrated that TiO2/ZnO nanoparticles supported in 4A zeolite could lead to an optimum activity as antimicrobial agents.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Students' Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. .,Food and Drug safety research center, Tabriz university of medical science, Tabriz, Iran.
| | - Baharak Divband
- Dental and Periodontal Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Inorganic Chemistry Department, Faculty of Chemistry, University of Tabriz, C.P. 51664, Tabriz, Iran
| | - Mahmood Alizadeh-Sani
- Students' Scientific Research center, Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Mohebbi Z, Azizi-Lalabadi M, Hosseini SJ, Abdi Nowrouzani S, Alizadeh M, Homayouni A. The effects of prebiotic bread containing oat ß-glucan and resistant starch on the glycemic index and glycemic load in healthy individuals. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-10-2018-0292] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic diseases, including obesity and diabetes. The purpose of this study was to investigate the effects of ß-glucan and resistant starch incorporation on the glycemic index (GI) and glycemic load (GL) of white bread.
Design/methodology/approach
Seven different formulations of prebiotic bread were produced using different proportions of ß-glucan (0.8, 1 and 1.2 per cent), resistant starch (5.5, 8 and 10.5 per cent) and the combination of resistant starch and ß-glucan in a ratio of 4:0.5.
Findings
The GI and GL of the prebiotic bread prepared with 1 per cent ß-glucan (w/w) were 55.7 and 7.8, respectively, whereas those of the prebiotic bread prepared with 8 per cent resistant starch (w/w) were 64.8 and 8.42, respectively, with both breads having significantly lower GI and GL values than the control (P < 0.05). It was concluded that the incorporation of 1 per cent ß-glucan may be beneficial in producing prebiotic bread with both low GI and low GL.
Originality/value
Although white bread is a main food source in human diet, its high GI and GL make it an unhealthy food choice. The incorporation of ingredients with prebiotic effects, such as ß-glucan and resistant starch, can improve the nutritional value of this product by lowering its GI and GL.
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Azizi-Lalabadi M, Alizadeh-Sani M, Khezerlou A, Mirzanajafi-Zanjani M, Zolfaghari H, Bagheri V, Divband B, Ehsani A. Nanoparticles and Zeolites: Antibacterial Effects and their Mechanism against Pathogens. Curr Pharm Biotechnol 2019; 20:1074-1086. [DOI: 10.2174/1573397115666190708120040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 01/21/2023]
Abstract
Nowadays, distribution and microorganism resistance against antimicrobial compounds
have caused crucial food safety problems. Hence, nanotechnology and zeolite are recognized as new
approaches to manage this problem due to their inherent antimicrobial activity. Different studies have
confirmed antimicrobial effects of Nano particles (NPs) (metal and metal oxide) and zeolite, by using
various techniques to determine antimicrobial mechanism. This review includes an overview of research
with the results of studies about antimicrobial mechanisms of nanoparticles and zeolite. Many
researches have shown that type, particle size and shape of NPs and zeolite are important factors showing
antimicrobial effectiveness. The use of NPs and zeolite as antimicrobial components especially in
food technology and medical application can be considered as prominent strategies to overcome pathogenic
microorganisms. Nevertheless, further studies are required to minimize the possible toxicity of
NPs in order to apply suitable alternatives for disinfectants and antibacterial agents in food applications.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Students' Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahmood Alizadeh-Sani
- Food safety and hygiene division, Environmental Health Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Arezou Khezerlou
- Students' Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mina Mirzanajafi-Zanjani
- Students' Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hajar Zolfaghari
- Students' Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Vahid Bagheri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. BOX 51666-16471, Tabriz, Iran
| | - Baharak Divband
- Inorganic Chemistry Department, Faculty of Chemistry, University of Tabriz, C.P. 51664 Tabriz, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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Alizadeh-Sani M, Hamishehkar H, Khezerlou A, Azizi-Lalabadi M, Azadi Y, Nattagh-Eshtivani E, Fasihi M, Ghavami A, Aynehchi A, Ehsani A. Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry. Adv Pharm Bull 2018; 8:191-199. [PMID: 30023320 PMCID: PMC6046428 DOI: 10.15171/apb.2018.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 05/12/2018] [Accepted: 05/13/2018] [Indexed: 01/05/2023] Open
Abstract
Emulsifiers are a large category of compounds considered as surface active agents or surfactants. An emulsifier acts by reducing the speed of chemical reactions, and enhancing its stability. Bioemulsifiers are known as surface active biomolecule materials, due to their unique features over chemical surfactants, such as non-toxicity, biodegradability, foaming, biocompatibility, efficiency at low concentrations, high selectivity in different pH, temperatures and salinities. Emulsifiers are found in various natural resources and are synthesized by Bacteria, Fungi and Yeast. Bioemulsifier’s molecular weight is higher than that of biosurfactants. Emulsion’s function is closely related to their chemical structure. Therefore, the aim of this paper was to study the various bioemulsifiers derived from microorganisms used in the drug and food industry. In this manuscript, we studied organisms with biosurfactant producing abilities. These inexpensive substrates could be used in environmental remediation and in the petroleum industry.
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Affiliation(s)
- Mahmood Alizadeh-Sani
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yaghob Azadi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Elyas Nattagh-Eshtivani
- Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mehdi Fasihi
- Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Abed Ghavami
- Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aydin Aynehchi
- Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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