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de Souza RC, da Silva LM, Buratti BA, Carra S, Flores M, Puton BM, Rigotti M, Salvador M, Malvessi E, Moreira FKV, Steffens C, Valduga E, Zeni J. Purification, bioactivity and application of maltobionic acid in active films. 3 Biotech 2024; 14:32. [PMID: 38188310 PMCID: PMC10764696 DOI: 10.1007/s13205-023-03879-3] [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: 07/14/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
The objective of this study was to purify sodium maltobionate using Zymomonas mobilis cells immobilized in situ on flexible polyurethane (PU) and convert it into maltobionic acid for further evaluation of bioactivity (iron chelating ability, antibacterial potential and cytoprotection) and incorporation into films based on cassava starch, chitosan, and cellulose acetate. Sodium maltobionate exhibited a purity of 98.1% and demonstrated an iron chelating ability of approximately 50% at concentrations ranging from 15 to 20 mg mL-1. Maltobionic acid displayed minimal inhibitory concentrations (MIC) of 8.5, 10.5, 8.0, and 8.0 mg mL-1 for Salmonella enterica serovar Choleraesuis, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, respectively. Maltobionic acid did not exhibit cytotoxicity in HEK-293 cells at concentrations up to 500 µg mL-1. Films incorporating 7.5% maltobionic acid into cassava starch and chitosan demonstrated inhibition of microbial growth, with halo sizes ranging from 15.67 to 22.33 mm. These films had a thickness of 0.17 and 0.13 mm, water solubility of 62.68% and 78.85%, and oil solubility of 6.23% and 11.91%, respectively. The cellulose acetate film exhibited a non-uniform visual appearance due to the low solubility of maltobionic acid in acetone. Mechanical and optical properties were enhanced with the addition of maltobionic acid to chitosan and cassava films. The chitosan film with 7.5% maltobionic acid demonstrated higher tensile strength (30.3 MPa) and elongation at break (9.0%). In contrast, the cassava starch film exhibited a high elastic modulus (1.7). Overall, maltobionic acid, with its antibacterial activity, holds promise for applications in active films suitable for food packaging. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03879-3.
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Affiliation(s)
- Roberta Cristina de Souza
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Leonardo Meirelles da Silva
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Bruna Angela Buratti
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Sabrina Carra
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Maicon Flores
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Bruna Maria Puton
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Marina Rigotti
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Mirian Salvador
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Eloane Malvessi
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | | | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Eunice Valduga
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Jamile Zeni
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
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Mueller E, Hoffmann TG, Schmitz FRW, Helm CV, Roy S, Bertoli SL, de Souza CK. Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging. Int J Biol Macromol 2024; 256:128436. [PMID: 38016616 DOI: 10.1016/j.ijbiomac.2023.128436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.
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Affiliation(s)
- Eduarda Mueller
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil; Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | | | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation - Embrapa Florestas, Ribeira Road, Colombo 83411-000, Brazil
| | - Swarup Roy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil.
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Kerosenewala J, Vaidya P, Ozarkar V, Shirapure Y, More AP. Eugenol: extraction, properties and its applications on incorporation with polymers and resins—a review. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04414-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Abstract
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
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5
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Simulating release model and antimicrobial efficiency of LDPE film carrying ferula asafetida leaf and gum extracts. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03554-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Marzlan AA, Hussin ASM, Bourke P, Chaple S, Barroug S, Muhialdin BJ. Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anis Asyila Marzlan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Science, Institute for Global Food Security, Queens University Belfast, Belfast, Northern Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
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Abstract
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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Jamróz E, Kopel P. Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review. Polymers (Basel) 2020; 12:E1289. [PMID: 32512853 PMCID: PMC7361989 DOI: 10.3390/polym12061289] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022] Open
Abstract
From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
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Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages. Journal of Food Science and Technology 2020; 57:3040-3050. [PMID: 32624606 DOI: 10.1007/s13197-020-04337-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2020] [Accepted: 03/11/2020] [Indexed: 10/24/2022]
Abstract
This work explores the efficacy and potential of four different blends of essential oils as bio-preservative for enhancement of shelf life of emulsion based ready-to-eat chicken sausages. Pre-optimized levels of four different blends of essential oils: 0.25% each of B-1, B-2, B-3 and 0.125% of B-4, were tried in the chicken sausages. Four different treatments along with control were then aerobically packaged and stored under refrigerated (4 ± 1 °C) conditions. An increase in pH and TBARS value was found to be significantly lower in the case of B-2 products. Significantly higher values for DPPH activity (% inhibition) and total phenolic content (µg/g) were also observed for B-2 products which indicated that B-2 products had better oxidative stability. Further, B-1 and B-2 products were observed with significantly lower microbial count; however, B-4 products received slightly higher sensory scores than B-2. It was found that B-1, 2 and 3 (each at 0.25%) and B-4 (0.125%) enhanced the shelf life of chicken sausages by 13-14 days, 16-17 days, 10-11 days and 6-7 days, respectively under refrigerated (4 ± 1 °C) storage.
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12
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Bharti SK, Pathak V, Alam T, Arya A, Basak G, Awasthi MG. Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s41783-020-00087-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractMuscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.
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13
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Cowpea starch films containing maqui berry extract and their application in salmon packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100394] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Characterization of Job's tears (Coix lachryma-jobi L.) starch films incorporated with clove bud essential oil and their antioxidant effects on pork belly during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.102] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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15
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Bolívar-Monsalve J, Ramírez-Toro C, Bolívar G, Ceballos-González C. Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Amiri E, Aminzare M, Azar HH, Mehrasbi MR. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Sci 2019; 153:66-74. [DOI: 10.1016/j.meatsci.2019.03.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/27/2019] [Accepted: 03/05/2019] [Indexed: 01/31/2023]
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Anacarso I, Sabia C, de Niederhäusern S, Iseppi R, Condò C, Bondi M, Messi P. In vitro evaluation of the amoebicidal activity of rosemary (Rosmarinus officinalis L.) and cloves (Syzygium aromaticum L. Merr. & Perry) essential oils against Acanthamoeba polyphaga trophozoites. Nat Prod Res 2017; 33:606-611. [PMID: 29117746 DOI: 10.1080/14786419.2017.1399390] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Several species of the genus Acanthamoeba cause human diseases. Treatment of infections involves various problems, emphasising the need to develop alternative antiprotozoal agents. We studied the anti-amoebic activity of Essential Oils (EOs), derived from rosemary (Rosmarinus officinalis L.) and cloves (Syzygium aromaticum L. Merr. & Perry), against Acanthamoeba polyphaga strain. The amoebicidal activity of cloves and rosemary EOs was preliminary demonstrated by the morphology change (modifications in the cell shape, the presence of precipitates in the cytoplasm, autophagic vesicles, membrane blends) of the treated trophozoites. The cell-counts, carried out after staining trophozoites with a Trypan blue solution, revealed that both EOs were active in a dose-dependent manner and in relation to the exposure time. This activity was evident after few hours, with encouraging results obtained in particular with cloves EO, able to act at the lower concentrations and after 1 h, probably for its high eugenol content (65.30%).
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Affiliation(s)
- Immacolata Anacarso
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
| | - Carla Sabia
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
| | | | - Ramona Iseppi
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
| | - Carla Condò
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
| | - Moreno Bondi
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
| | - Patrizia Messi
- a Department of Life Sciences , University of Modena and Reggio E. , Modena , Italy
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