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Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Starch-based biodegradable composites: Effects of in-situ re-extrusion on structure and performance. Int J Biol Macromol 2024; 266:130869. [PMID: 38493822 DOI: 10.1016/j.ijbiomac.2024.130869] [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: 10/02/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 03/19/2024]
Abstract
In this study, starch-based biodegradable composites (SDC) were prepared by extruding using thermoplastic starch (TPS, 65%wt), polylactic acid (PLA, 30%wt) and poly (butylene adipate co-terephthalate) (PBAT, 5%wt). Structure and properties of the SDC were compared by performing 1-, 2-, 3-times extrusion. The results show that in-situ re-extrusion refines the TPS in composites and reduces the size of the phase. As the number of extrusions increases, the ester bond of composites at 868 cm-1 disappears, the crystallinity increases, and the thermal stability decreases. Among the three types of composites, the mechanical properties and hydrophobic properties of the material obtained by the 2-times are the most outstanding. Compared with SDC, the elongation at break and Young's modulus of SDC-2 are significantly increased, with an increase of 8.01 % and 1.28 % in the machine direction and an increase of 11.02 % and 1.79 % in the transverse direction respectively. Additionally, water contact angle range of SDC-2 from 98.7° to 101.7°. Therefore, SDC prepared by 2-times in-situ re-extrusion has the best film properties and is an ideal packaging material. This study presents a novel method for fabricating starch-degradable composite films by in-situ re-extrusion, providing new insights into the development of starch packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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2
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Iqbal SZ, Haider A, Rehman FU, Cui G, Waseem M, Iqbal M, Mousavi Khaneghah A. Application of carboxymethylcellulose in combination with essential oils nano-emulsions edible coating for the preservation of kiwifruit. Int J Biol Macromol 2024; 261:129947. [PMID: 38316326 DOI: 10.1016/j.ijbiomac.2024.129947] [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: 12/05/2023] [Revised: 01/24/2024] [Accepted: 02/01/2024] [Indexed: 02/07/2024]
Abstract
The present research investigates the effectiveness of nano-emulsified coatings (C-1, C-2, and C-3) in preserving the kiwifruit at a temperature of 10 ± 2 °C with 90-95 % relative humidity (RH) for 30 days. The nano-emulsions were prepared from varied carboxymethyl cellulose (CMC) concentrations with different combinations of essential oils such as thyme, clove, and cardamom. Dynamic light scattering investigation with Zeta Sizer revealed that C-1, C-2, and C-3 nano-emulsions have nano sizes of 81.3 ± 2.3, 115.3 ± 4.2, and 63.2 ± 3.2 nm, respectively. The scanning electron microscopy images showed that the nanoemulsion of C-1 had homogenous spherical globules, C-2 had voids, and C-3 showed a non-porous structure with uniform dispersion. The X-ray diffraction analysis indicated that C-1, C-2, and C-3 nano-emulsion exhibited distinct crystallinity and peaks. The nano-emulsion C-1 had reduced crystallinity, while C-2 had lower intensity peaks, and C-3 had increased crystallinity. The results documented that compared to control kiwifruit samples, the samples coated with C-3 nano-emulsion have decreased weight loss, decay incidence, soluble solids, maturity index activity, ethylene production, total bacterial count, and increased titratable acid, and firmness attributes. The results of current research are promising and would be applicable in utilization in industrial applications.
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Affiliation(s)
- Shahzad Zafar Iqbal
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan.
| | - Ali Haider
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Fazal Ur Rehman
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Guihua Cui
- Department of Pharmacy, Jilin Medical University, Jilin 132013, China
| | - Muhammad Waseem
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad 38000, Punjab, Pakistan
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | - Amin Mousavi Khaneghah
- Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka F St., 02-532 Warsaw, Poland
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3
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Chatzipanagis K, Omar J, Sanfeliu AB. Assessment of Beeswax Adulteration by Paraffin and Stearic Acid Using ATR-IR Spectroscopy and Multivariate Statistics-An Analytical Method to Detect Fraud. Foods 2024; 13:245. [PMID: 38254546 PMCID: PMC10814946 DOI: 10.3390/foods13020245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/08/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
A spectroscopic investigation of beeswax adulteration by paraffin and/or stearic acid was undertaken via Attenuated Total Reflectance Infra-Red spectroscopy (ATR-IR) combined with multivariate statistical analyses. Principal Component Analysis (PCA) was successfully applied for the first time as an exploratory tool for the differentiation among pure beeswax and adulterated beeswax by paraffin and stearic acid with detection limits (LOD) of ~5% and 1%, respectively. Partial Least Square (PLS) modelling was used to build chemometric models based on beeswax/paraffin and beeswax/stearic acid calibration mixtures and subsequently used to predict concentrations of paraffin and stearic acid on a set of unknown test samples. PLS predictions demonstrated that beeswax adulteration by paraffin is much more prominent (74%) than the one by stearic acid (26%) and that commercial beeswax products (candles, pearls, blocks, etc.) are more prone to adulteration (27%) than honeycomb-type samples (12.5%).
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Affiliation(s)
| | - Jone Omar
- European Commission, Joint Research Centre (JRC), 2440 Geel, Belgium
- Analytical Development, Therapeutics Development & Supply, Discovery Product Development and Supply, Janssen Pharmaceutical Companies of Johnson and Johnson, 2340 Beerse, Belgium
| | - Ana Boix Sanfeliu
- European Commission, Joint Research Centre (JRC), 2440 Geel, Belgium
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4
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Duan Q, Bao X, Yu L, Cui F, Zahid N, Liu F, Zhu J, Liu H. Study on hydroxypropyl corn starch/alkyl ketene dimer composite film with enhanced water resistance and mechanical properties. Int J Biol Macromol 2023; 253:126613. [PMID: 37652333 DOI: 10.1016/j.ijbiomac.2023.126613] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
This study aimed to address the limited applicability of starch-based films in food packaging due to their inherent hydrophilicity, by developing a highly hydrophobic and mechanically reinforced film through compositing with alkyl ketene dimer (AKD). The FTIR analysis confirmed the successful introduction of AKD into the starch backbone via esterification by forming a β-keto ester linkage. Notably, the incorporation of AKD resulted in significant improvements in the modified film (S80A20), by exhibiting a higher water contact angle (WCA) of 128.28° and a reduced water vapor permeability (WVP) to 0.81×10-10 (g m/m2 s Pa). These enhancements were attributed to the inherent low surface energy of AKD and the increased surface roughness caused by AKD recrystallization. Moreover, the mechanical properties of the films were also enhanced due to the chemical crosslinking and intermolecular hydrogen bonding, as supported by the results of relaxation temperatures and molecular dynamics simulations. Considering the environmentally friendly and biodegradable nature of all components, the prepared hydrophobic films will hopefully be applied in food packaging.
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Affiliation(s)
- Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xianyang Bao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; John A. Paulson School of Engineering and Applied Science, Kavli Institute for Nanobio Science and Technology, Harvard University, Cambridge, USA
| | - Long Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China
| | - Feihe Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Nisha Zahid
- University of Agriculture, Faisalabad, Pakistan
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jian Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
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5
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Ribeiro VHDA, Cavalcanti-Mata MERM, Almeida RLJ, Silva VMDA. Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties. Foods 2023; 12:4222. [PMID: 38231608 DOI: 10.3390/foods12234222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.
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6
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Sun J, Li R, Wang X, Zhao C, Song Q, Liu F, Wang Z, Liu C, Zhang X. Marine oil spill remediation by Candelilla wax modified coal fly ash cenospheres. CHEMOSPHERE 2023; 330:138619. [PMID: 37031841 DOI: 10.1016/j.chemosphere.2023.138619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/24/2023] [Accepted: 04/04/2023] [Indexed: 05/14/2023]
Abstract
Biodegradable candelilla wax (CW) was creatively used for hydrophobic modification of coal fly ash cenospheres (FACs), a waste product from thermal power plants, and a new spherical hollow particulate adsorbent with fast oil adsorption rate and easy agglomeration was prepared. CW was confirmed to physically coat FACs and the optimum mass of wax added to 3 g of FACs was 0.05 g. From a series of batch scale experiments, CW-FACs were found to adsorb oil, reaching adsorption efficiency of 80.6% within 10 s, and aggregate into floating clumps which were easily removed from the water's surface. The oil adsorption efficiency was highly dependent on hydrophobicity of the used adsorbent, the adsorption of Venezuela oil onto CW-FACs was found to be a homogenous monolayer, and the capacity and intensity of the adsorption decreased as temperature increased from 10 to 40 °C. The Langmuir isotherm model was the best fit, with the maximum adsorption capacity achieved at 649.38 mg/g. CW-FACs were also found to be highly stable in concentrated acid, alkaline and salt solutions, as well as for spills of different oil products. Furthermore, the retention rate of the oil adsorption capacity of the CW-FACs after 6 cycles of adsorption-extraction was as high as 93.2%. Therefore, CW-FACs can be widely used, easily recycled, and reused for marine oil spill remediation, which is also a good alternative disposal solution for FACs.
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Affiliation(s)
- Juan Sun
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China.
| | - Ran Li
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Xiaoyang Wang
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Chaocheng Zhao
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Quanwei Song
- State Key Laboratory of Petroleum Pollution Control, Beijing, 102206, China; CNPC Safety and Environmental Protection Technology Research Institute, Beijing, 102206, China
| | - Fang Liu
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Zihao Wang
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Chunshuang Liu
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
| | - Xiuxia Zhang
- College of Chemistry and Chemical Engineering, China University of Petroleum (East China), Qingdao, 266580, China
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7
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Dos Santos VS, Lorevice MV, Baccarin GS, da Costa FM, da Silva Fernandes R, Aouada FA, de Moura MR. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers (Basel) 2023; 15:polym15102244. [PMID: 37242819 DOI: 10.3390/polym15102244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
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Affiliation(s)
- Vanessa Solfa Dos Santos
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Marcos Vinicius Lorevice
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil
| | - Graziela Solferini Baccarin
- Chemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, Brazil
| | - Fabíola Medeiros da Costa
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Renan da Silva Fernandes
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Fauze A Aouada
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
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8
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Improvement of UV stability of thermoplastic starch matrix by addition of selected lignin fraction - Photooxidative degradation. Int J Biol Macromol 2023; 230:123142. [PMID: 36610581 DOI: 10.1016/j.ijbiomac.2023.123142] [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: 11/03/2022] [Revised: 12/21/2022] [Accepted: 01/01/2023] [Indexed: 01/06/2023]
Abstract
This paper examines the additivation of thermoplastic starch (TPS) matrix by selected fractions of kraft lignin (KL) and correlates its structure-performance when exposed to photooxidative degradation. KL from Eucalyptus urograndis wood was refined by a sequential fractionation process in ethyl acetate (EtOAc). Films were prepared by mixing lignin fractions as additive in TPS matrix by casting and pressing. The lignin employed were KL, fraction of KL insoluble in EtOAc (INS) and fraction of KL soluble in EtOAc (SOL). The samples were exposed to accelerated aging with Ultraviolet-C light (UV-C) for 432 h. Structural changes were measured by FTIR (Fourier-Transform Infrared) spectra. Thermal properties, such as melting enthalpy, glass transition temperature and thermal decomposition, were evaluated by DSC (Differential Scanning Calorimetry) and TG (Thermogravimetry). Morphology of the films was obtained by SEM (Scanning Electron Microscopy). Surface property of wettability was measured by contact angle. Mechanical properties were explored before and after exposure to UV-C light. It was observed that the least photodegraded films were those resulting from the addition of the lignin fraction with higher phenolic hydroxyl group content. According to structural and morphological observations, the soluble fraction (TSOL) presented the highest photoprotection and stabilizing effect as an UV-C light blocker additive on TPS matrix.
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9
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Development and characterization of antioxidant composite films based on starch and gelatin incorporating resveratrol fabricated by extrusion compression moulding. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Liu S, Li L, Li B, Zhu J, Li X. Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film. Carbohydr Polym 2022; 296:119935. [DOI: 10.1016/j.carbpol.2022.119935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/28/2022] [Indexed: 11/02/2022]
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11
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Mavria A, Tsouko E, Protonotariou S, Papagiannopoulos A, Georgiadou M, Selianitis D, Pispas S, Mandala I, Koutinas AA. Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10807-10817. [PMID: 36008363 DOI: 10.1021/acs.jafc.2c03478] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β'-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.
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Affiliation(s)
- Aikaterini Mavria
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Erminta Tsouko
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Styliani Protonotariou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Maria Georgiadou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Selianitis
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
| | - Apostolis A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
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12
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Oliveira Filho JGD, Albiero BR, Calisto ÍH, Bertolo MRV, Oldoni FCA, Egea MB, Bogusz Junior S, de Azeredo HMC, Ferreira MD. Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry. Int J Biol Macromol 2022; 219:812-823. [PMID: 35963346 DOI: 10.1016/j.ijbiomac.2022.08.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/22/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022]
Abstract
This study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. 'Oso Grande' in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6-3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40-60 %), and reduced microbial load (3.59-4.03 log CFU g-1 for mesophilic aerobic bacteria and 4.45-5.22 log CFU g-1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest quality of fresh strawberries.
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Affiliation(s)
| | - Beatriz Regina Albiero
- University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Carlos, SP, Brazil
| | | | | | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, GO, Brazil
| | - Stanislau Bogusz Junior
- University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Carlos, SP, Brazil
| | | | - Marcos David Ferreira
- Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil
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13
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Liu R, Zhang R, Zhai X, Li C, Hou H, Wang W. Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms. Int J Biol Macromol 2022; 219:262-272. [PMID: 35931295 DOI: 10.1016/j.ijbiomac.2022.07.235] [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: 05/27/2022] [Revised: 07/15/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.
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Affiliation(s)
- Ruiping Liu
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
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14
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Zhang R, Zhai X, Wang W, Hou H. Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers. Food Chem 2022; 384:132541. [DOI: 10.1016/j.foodchem.2022.132541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/28/2022]
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15
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Núñez-García IC, Rodríguez-Flores LG, Guadiana-De-Dios MH, González-Hernández MD, Martínez-Ávila GCG, Gallegos-Infante JA, González-Laredo R, Rosas-Flores W, Martínez-Gómez VJ, Rojas R, Villanueva-Fierro I, Rutiaga-Quiñones M. Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties. Molecules 2022; 27:3735. [PMID: 35744863 PMCID: PMC9229472 DOI: 10.3390/molecules27123735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
A comparative study was carried out on the chemical, structural and thermal properties of candelilla wax from four wax-producing communities in Mexico, which was obtained by two extraction processes, the conventional one using sulfuric acid (SA) and an eco-friendly alternative process using citric acid (CA) as the extracting agent. The waxes were analyzed by basic chemistry (acidity, saponification, ester indexes, and others), color, Fourier transform infrared spectroscopy (FTIR), Raman micro-spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and hardness and brittleness measurements. The waxes obtained by the environmentally friendly process showed differences in their physicochemical properties when compared to waxes from the conventional process. In addition, they showed some improvements, such as lighter shades and harder waxes, suggesting that the new environmentally friendly process is a viable option.
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Affiliation(s)
- Itzel C. Núñez-García
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Linda G. Rodríguez-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Michelle H. Guadiana-De-Dios
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - María D. González-Hernández
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - José A. Gallegos-Infante
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Rubén González-Laredo
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Walfred Rosas-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Victor J. Martínez-Gómez
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
- Cátedras-Conacyt TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Ignacio Villanueva-Fierro
- Instituto Politécnico Nacional, CIIDIR-Unidad Durango, Calle Sigma 119, 20 de Noviembre II, Durango 34220, Durango, Mexico;
| | - Miriam Rutiaga-Quiñones
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
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16
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Li Q, Gao Y, Li Y, Du S, Yu X. Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yancai Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Shuang‐kui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
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17
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Aranda-Ledesma NE, Bautista-Hernández I, Rojas R, Aguilar-Zárate P, Medina-Herrera NDP, Castro-López C, Guadalupe Martínez-Ávila GC. Candelilla wax: Prospective suitable applications within the food field. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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Muralidharan V, Janardhanam S, Palanivel S, Madhan B. Sustainable fabrication of bio-derived hybrid films using biomolecules extracted from animal skin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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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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20
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Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112020] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Cheng Y, Sun C, Zhai X, Zhang R, Zhang S, Sun C, Wang W, Hou H. Effect of lipids with different physical state on the physicochemical properties of starch/gelatin edible films prepared by extrusion blowing. Int J Biol Macromol 2021; 185:1005-1014. [PMID: 34217745 DOI: 10.1016/j.ijbiomac.2021.06.203] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties.
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Affiliation(s)
- Yue Cheng
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Cong Sun
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xiaosong Zhai
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Rui Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Shikai Zhang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science &Technology), Ministry of Education, Tianjin 300457, China
| | - Wentao Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Hanxue Hou
- Department of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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22
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Sorita G, Santamaria-Echart A, Gozzo A, Gonçalves O, Leimann F, Bona E, Manrique Y, Fernandes I, Ferreira I, Barreiro M. Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.03.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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23
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Cheng Y, Wang W, Zhang R, Zhai X, Hou H. Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106466] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
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25
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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100589] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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de Souza DC, Orzari LO, de Oliveira PR, Kalinke C, Bonacin JA, Malaspina O, Nocelli RCF, Janegitz BC. Electrochemical Sensor Based on Beeswax and Carbon Black Thin Biofilms for Determination of Paraquat in Apis mellifera Honey. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01900-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Yin Z, Sun X, Bao M, Li Y. Construction of a hydrophobic magnetic aerogel based on chitosan for oil/water separation applications. Int J Biol Macromol 2020; 165:1869-1880. [PMID: 33086115 DOI: 10.1016/j.ijbiomac.2020.10.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/23/2020] [Accepted: 10/10/2020] [Indexed: 02/01/2023]
Abstract
Hydrophobic/oleophilic absorbents have been largely studied and used in recovering spilled oil. However, they still suffer from several drawbacks and two of them are poor biocompatibility and hard to thoroughly rinse. In order to address these problems, here a hydrophobic magnetic chitosan-based aerogel is fabricated via electrostatic interactions between chitosan (CS), itaconic acid (IA) and Fe3O4 nanoparticles and dip-coating in ethanol solution of Candelilla wax (CW). Due to the interconnected porous structure of chitosan-based aerogel, the magnetism of Fe3O4 nanoparticles and the hydrophobicity of CW, the prepared aerogel exhibits high absorption capacities (from 17.7 to 43.8 g/g) towards various types of organic liquids, excellent magnetic controllability with saturation magnetization of 15.93 emu/g and good water repellency with water contact angle (WCA) of 147.9°. In addition, the aerogel can also continuously separate immiscible oil/water mixtures and water-in-oil emulsions as the form of filter. More significantly, the absorbed organic liquids can be completely recovered by simply placing the aerogel in water solution of IA at 75 °C, which can avoid cleaning agent consumption. As a consequence, this renewable, biodegradable and eco-friendly oil scavenger presents a bright prospect in practical applications.
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Affiliation(s)
- Zichao Yin
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China; College of Chemistry and Chemical Engineering, Ocean University of China, Qingdao 266100, China
| | - Xiaojun Sun
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China; College of Chemistry and Chemical Engineering, Ocean University of China, Qingdao 266100, China
| | - Mutai Bao
- Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China; College of Chemistry and Chemical Engineering, Ocean University of China, Qingdao 266100, China.
| | - Yang Li
- China Petrochemical Corporation (Sinopec Group), Beijing 100728, China; Frontiers Science Center for Deep Ocean Multispheres and Earth System, Key Laboratory of Marine Chemistry Theory and Technology, Ministry of Education, Ocean University of China, Qingdao 266100, China
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28
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Li Q, Shi S, Dong Y, Yu X. Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Qi Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Shaoxia Shi
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Yaoyao Dong
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
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29
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Gonçalves I, Lopes J, Barra A, Hernández D, Nunes C, Kapusniak K, Kapusniak J, Evtyugin DV, Lopes da Silva JA, Ferreira P, Coimbra MA. Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts. Int J Biol Macromol 2020; 163:251-259. [PMID: 32615230 DOI: 10.1016/j.ijbiomac.2020.06.231] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/20/2020] [Accepted: 06/24/2020] [Indexed: 01/31/2023]
Abstract
Agrofood byproducts may be exploited as a source of biomolecules suitable for developing bioplastic materials. In this work, the feasibility of using starch, oil, and waxes recovered from potato chips byproducts for films production was studied. The recovered potato starch-rich fraction (RPS) contained an amylopectin/amylose ratio of 2.3, gelatinization temperatures varying from 59 to 71 °C, and a gelatinization enthalpy of 12.5 J/g, similarly to a commercial potato starch (CPS). Despite of its spherical and oval granules identical to CPS, RPS had a more amorphous structure and gave rise to low viscous suspensions, contradicting the typical B-type polymorph crystal structure and sluggish dispersions of CPS, respectively. When used for films production, RPS originated transparent films with lower roughness and wettability than CPS-based films, but with higher stretchability. In turn, when combined with RPS and CPS, oil or waxes recovered from frying residues and potato peels, respectively, allowed to develop transparent yellowish RPS- and CPS-based films with increased surface hydrophobicity, mechanical traction resistance, elasticity, and/or plasticity. Therefore, potato chips industry byproducts revealed to have thermoplastic and hydrophobic biomolecules that can be used to efficiently develop biobased plastics with improved surface properties and flexibility, opening an opportunity for their valorization.
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Affiliation(s)
- Idalina Gonçalves
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Joana Lopes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Barra
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Diana Hernández
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Kamila Kapusniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave, 42-200 Czestochowa, Poland
| | - Janusz Kapusniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave, 42-200 Czestochowa, Poland
| | - Dmitry V Evtyugin
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - José A Lopes da Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Paula Ferreira
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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30
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Zhang R, Wang W, Zhang H, Dai Y, Dong H, Kong L, Hou H. Effects of preparation conditions on the properties of agar/maltodextrin-beeswax pseudo-bilayer films. Carbohydr Polym 2020; 236:116029. [DOI: 10.1016/j.carbpol.2020.116029] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 01/24/2020] [Accepted: 02/16/2020] [Indexed: 01/16/2023]
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31
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Gao W, Wu W, Liu P, Hou H, Li X, Cui B. Preparation and evaluation of hydrophobic biodegradable films made from corn/octenylsuccinated starch incorporated with different concentrations of soybean oil. Int J Biol Macromol 2020; 142:376-383. [DOI: 10.1016/j.ijbiomac.2019.09.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 09/09/2019] [Accepted: 09/14/2019] [Indexed: 01/09/2023]
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32
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Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: hydrophobicity, mechanical and microstructural properties evaluation. Journal of Food Science and Technology 2019; 56:5138-5145. [PMID: 31741538 DOI: 10.1007/s13197-019-03932-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/01/2019] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Despite the excellent characteristics of carnauba wax (CW), hydrophobicity in particular, its complementary effect on the enhancement of konjac glucomannan (KGM) films remains poorly documented. KGM is a promising food bio-packaging material with excellent film-forming abilities, which could be improved further through modification of its hydrophilic nature using CW. In this study, emulsified composite films (KW) of KGM incorporated with varied CW concentration levels (0%, 4%, 8%, 12%, 16% and 20% w/w) were successfully prepared by solvent casting method. Increasing CW in KW films significantly improved the hydrophobicity, barrier and mechanical properties. The recorded improvements in functional properties relative to KGM films include fivefold solubility reduction, twofold contact angle and strength increment, as well as significant increase in stretch (61%) and decrease in water vapour transmission rate (48%). Microstructure analyses using scanning electron microscopy demonstrated remarkable improvements in cohesiveness, smoothness and homogeneity in KW aggregates with higher CW concentrations. Generally, our findings reveal the potential use of KW films as food packaging material which could reduce the availability of unsafe and environmentally unfriendly food packages in the market.
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33
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Wang M, Bai X, Jiang Y, Lang S, Yu L. Preparation and characterization of low oil absorption starch via freeze-thawing. Carbohydr Polym 2019; 211:266-271. [DOI: 10.1016/j.carbpol.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/22/2022]
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Zhang R, Wang W, Zhang H, Dai Y, Dong H, Hou H. Effects of hydrophobic agents on the physicochemical properties of edible agar/maltodextrin films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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35
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Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.09.011] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hosseinpourpia R, Adamopoulos S, Parsland C. Utilization of different tall oils for improving the water resistance of cellulosic fibers. J Appl Polym Sci 2018. [DOI: 10.1002/app.47303] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Reza Hosseinpourpia
- Department of Forestry and Wood Technology; Linnaeus University; Lückligs Plats 1, 35195, Växjö Sweden
| | - Stergios Adamopoulos
- Department of Forestry and Wood Technology; Linnaeus University; Lückligs Plats 1, 35195, Växjö Sweden
| | - Charlotte Parsland
- Department of Built Environment and Energy Technology; Linnaeus University; Lückligs Plats 1, 35195, Växjö Sweden
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Tai N, Adhikari R, Shanks R, Adhikari B. Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.10.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lima KO, Biduski B, Silva WMFD, Ferreira SM, Montenegro LMP, Dias ARG, Bianchini D. Incorporation of tetraethylorthosilicate (TEOS) in biodegradable films based on bean starch ( Phaseolus vulgaris ). Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Flexible starch-polyurethane films: Physiochemical characteristics and hydrophobicity. Carbohydr Polym 2017; 163:236-246. [PMID: 28267502 DOI: 10.1016/j.carbpol.2017.01.082] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 01/19/2017] [Accepted: 01/22/2017] [Indexed: 12/30/2022]
Abstract
Starch-polyurethane (PU) composite films with improved mechanical and hydrophobic properties were developed in this work. A simple and effective microwave-aided starch gelatinisation instrument was used to prepare glycerol plasticized high amylose starch (HAGS) material. Polyethylene glycol-isocyanate (PEG-iso) linker was prepared by reacting PEG 1000 with hexamethylene diisocyanate (HMDI). PEG-iso linker was then grafted into HAGS forming three dimensional urethane networks (PEG-PU). HAGS-PEG-PU composite blends were prepared and dried at ambient temperature to obtain HAGS-PEG-PU films. The mechanical properties and hydrophobicity (as contact angle, CA) of the HAGS-PEG-PU films were measured and analysed. Fourier transform infrared spectroscopy showed good grafting of PEG-iso into starch structure. Increase of PEG-iso concentration up to 20% (w/w) improved the molecular mixing and interpenetration between the starch and PEG-PU. The HAGS-PEG-PU films had improved hydrophobicity as indicated by CA values ranging from 51 to 110°and very high flexibility as evidenced from elongation at break (εB) values from 17 to 1000%. The HAGS-PEG-PU film formulation containing 20% (w/w) PEG-iso provided the best flexibility (εB>1000%) and hydrophobicity (CA>110°).
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40
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Castro-Rosas J, Cruz-Galvez AM, Gomez-Aldapa CA, Falfan-Cortes RN, Guzman-Ortiz FA, Rodríguez-Marín ML. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13183] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Javier Castro-Rosas
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; 42183 Hidalgo México
| | - Andres M. Cruz-Galvez
- Universidad Politécnica de Pachuca; Carretera Pachuca - Cd. Sahagún km 20, Ex-Hacienda de Santa Bárbara Zempoala Hidalgo México
| | - Carlos Alberto Gomez-Aldapa
- Área Académica de Químicas; Instituto de Ciencias Básicas e Ingeniería; Ciudad del Conocimiento; Universidad Autónoma del Estado de Hidalgo (UAEH); Mineral de la Reforma; 42183 Hidalgo México
| | - Reyna N. Falfan-Cortes
- CONACYT; Universidad Autónoma del Estado de Hidalgo; 42183 Mineral de la Reforma Hidalgo México
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42
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Pérez-Gallardo A, García-Almendárez B, Barbosa-Cánovas G, Pimentel-González D, Reyes-González LR, Regalado C. Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5601-10. [PMID: 26344973 PMCID: PMC4554630 DOI: 10.1007/s13197-014-1665-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/19/2014] [Accepted: 11/26/2014] [Indexed: 10/24/2022]
Abstract
There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2 % (w/v) modified tapioca starch added with either 0.5 or 1.0 % (w/v) beeswax microparticles was produced, and used for spray coating freshly harvested blackberries (Rubus spp.). Coatings were air dried, packed in plastic trays and stored up to 16 days at 4 °C and 88 % relative humidity. Storage quality parameters such as hardness, respiration rate, anthocyanins content, total phenols, color changes and weight loss were evaluated. We did not find Interactions among coating ingredients, and incorporation of beeswax reduced moisture transfer rate. Coatings did not occlude the stomata and apparently did not over-hydrate the cuticle. This characteristic allowed appropriate gas exchange (O2 and CO2), and reduced accumulation of volatile compounds associated to fermentative metabolism. Respiration rates were 4.207 ± 0.157, 4.557 ± 0.220 and 4.780 ± 0.050 mmol CO2 kg(-1) h(-1) for control, 0.5 and 1 % of wax content in coatings, respectively. However, ethylene production increased throughout storage time along with beeswax concentration, indicating stressful conditions for the fruit. This trend appears to be related with changes in total phenols and anthocyanins during storage. Edible coatings based on starch and hydrophobic particles should be reformulated to maintain quality of stored berry fruits.
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Affiliation(s)
- Alfonso Pérez-Gallardo
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Blanca García-Almendárez
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Gustavo Barbosa-Cánovas
- />Department of Biological Systems Engineering, Washington State University, Pullman, WA USA
| | - Diana Pimentel-González
- />Instituto de Ciencias Agropecuarias, Tulancingo, Hidalgo, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
| | - L. R. Reyes-González
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
| | - Carlos Regalado
- />DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro, 76010 Qro. México
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Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films. Carbohydr Polym 2014; 111:333-47. [DOI: 10.1016/j.carbpol.2014.04.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 04/17/2014] [Accepted: 04/18/2014] [Indexed: 11/18/2022]
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44
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Santos TM, Pinto AMB, de Oliveira AV, Ribeiro HL, Caceres CA, Ito EN, Azeredo HMC. Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12499] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Talita M. Santos
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Alaídes M. B. Pinto
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Ana Vitória de Oliveira
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Hálisson L. Ribeiro
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Carlos Alberto Caceres
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Edson N. Ito
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
| | - Henriette M. C. Azeredo
- Embrapa Tropical Agroindustry; R. Dra. Sara Mesquita; 2270 Pici Fortaleza CE CEP 60511-110 Brazil
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