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Xu M, Liu S, Wen J, Wang B, Wang H, Lian X, Gao X, Niu B, Li W. Preparation of sodium alginate modified silver-metal organic framework and application in citric acid/PVA antimicrobial packaging. Food Chem 2024; 451:139464. [PMID: 38704990 DOI: 10.1016/j.foodchem.2024.139464] [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: 12/19/2023] [Revised: 04/12/2024] [Accepted: 04/21/2024] [Indexed: 05/07/2024]
Abstract
Silver-metal organic framework (Ag@MOF) has exhibited outstanding antimicrobial activity in antimicrobial applications, and reducing the biotoxicity associated with silver has become a research priority. In this study, Ag@MOF was initially modified with sodium alginate (SA) to form SA-Ag@MOF. The results showed that SA could control the release of Ag+, reducing the release by about 8% at 24 h, and the biotoxicity was significantly reduced. Finally, SA-Ag@MOF was applied as an antimicrobial agent in citric acid-modified PVA film to develop a novel composite antimicrobial film. When added at 2 MIC, the CA3-M2 film can effectively inhibit the growth of E. coli and S. aureus, and the inhibition rate has reached 98%. For white radish packaging applications, CA3-M2 film inhibited the growth of surface microorganisms, while ensuring moisture and tissue hardness to extend shelf-life up to 7 days. Overall, the strategy conceived here can be a theoretical basis for novel antimicrobial packaging.
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Affiliation(s)
- Meirong Xu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Siqun Liu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Jiaxin Wen
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Bingyang Wang
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Huifang Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Xiaojie Lian
- Department of Biomedical Engineering, Research Center for Nanobiomaterials & Regenerative Medicine, College of Biomedical Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Shanxi Key Laboratory of Material Strength & Structural Impact, Institute of Biomedical Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Xianghua Gao
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Baolong Niu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China,.
| | - Wenfeng Li
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China,; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
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Venezia V, Prieto C, Verrillo M, Grumi M, Silvestri B, Vitiello G, Luciani G, Lagaron JM. Electrospun films incorporating humic substances of application interest in sustainable active food packaging. Int J Biol Macromol 2024; 263:130210. [PMID: 38365144 DOI: 10.1016/j.ijbiomac.2024.130210] [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: 12/01/2023] [Revised: 01/29/2024] [Accepted: 02/13/2024] [Indexed: 02/18/2024]
Abstract
Sustainable active food packaging is essential to reduce the use of plastics, preserve food quality and minimize the environmental impact. Humic substances (HS) are rich in redox-active compounds, such as quinones, phenols, carboxyl, and hydroxyl moieties, making them functional additives for biopolymeric matrices, such as poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV). Herein, composites made by incorporating different amounts of HS into PHBV were developed using the electrospinning technology and converted into homogeneous and continuous films by a thermal post-treatment to obtain a bioactive and biodegradable layer which could be part of a multilayer food packaging solution. The morphology, thermal, optical, mechanical, antioxidant and barrier properties of the resulting PHBV-based films have been evaluated, as well as the antifungal activity against Aspergillus flavus and Candida albicans and the antimicrobial properties against both Gram (+) and Gram (-) bacterial strains. HS show great potential as natural additives for biopolymer matrices, since they confer antioxidant, antimicrobial, and antifungal properties to the resulting materials. In addition, barrier, optical and mechanical properties highlighted that the obtained films are suitable for sustainable active packaging. Therefore, the electrospinning methodology is a promising and sustainable approach to give biowaste a new life through the development of multifunctional materials suitable in the active bio-packaging.
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Affiliation(s)
- Virginia Venezia
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples, Italy; DiSt, Department of Structures for Engineering and Architecture, University of Naples Federico II, Naples, Italy.
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Paterna, Spain
| | | | - Mattia Grumi
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Paterna, Spain
| | - Brigida Silvestri
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Italy
| | - Giuseppe Vitiello
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples, Italy; CSGI-Center for Colloid and Surface Science, Via Della Lastruccia 3, 50019 Florence, Italy
| | - Giuseppina Luciani
- DICMaPI, Department of Chemical, Materials and Industrial Production Engineering, University of Naples Federico II, Naples, Italy.
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Paterna, Spain
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Günal-Köroğlu D, Capanoglu E. Plant protein-based edible films and the effect of phenolic additives. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38504491 DOI: 10.1080/10408398.2024.2328181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
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4
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Soleiman-Dehkordi E, Reisi-Vanani V, Hosseini S, Lorigooini Z, Zvareh VA, Farzan M, Khorasgani EM, Lozano K, Abolhassanzadeh Z. Multilayer PVA/gelatin nanofibrous scaffolds incorporated with Tanacetum polycephalum essential oil and amoxicillin for skin tissue engineering application. Int J Biol Macromol 2024; 262:129931. [PMID: 38331079 DOI: 10.1016/j.ijbiomac.2024.129931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/13/2023] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
Wound infection is still an important challenge in healing of different types of skin injuries. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action. In this study, by electrospinning process Tanacetum polycephalum essential oil (EO), as a natural antibacterial and anti-inflammatory agent, along with Amoxicillin (AMX) as an antibiotic are incorporated into PVA/gelatin-based nanofiber mats individually and in combination to fabricate a novel wound dressing. Briefly, we fabricated PVA/gelatin loaded by Amoxicillin as first layer for direct contact with wound surface to protects the wound from exogenous bacteria, and then built a PVA/gelatin/Tanacetum polycephalum essential oil layer on the first layer to help cleanses the wound from infection and accelerates wound closure. Finally, PVA/gelatin layer as third layer fabricated on middle layer to guarantee desirable mechanical properties. For each layer, the electrospinning parameters were adjusted to form bead-free fibers. The morphology of fabricated nanofiber scaffolds was characterized by Fourier-transform infrared (FTIR) and scanning electron microscopy (SEM). Microscopic images demonstrated the smooth bead-free microstructures fabrication of every layer of nanofiber with a uniform fiber size of 126.888 to 136.833 nm. While, EO and AMX increased the diameter of nanofibers but there was no change in physical structure of nanofiber. The water contact angle test demonstrated hydrophilicity of nanofibers with 47.35°. Although EO and AMX had little effect on reducing hydrophilicity but nanofibers with contact angle between 51.4° until 65.4° are still hydrophilic. Multilayer nanofibers loaded by EO and AMX killed 99.99 % of both gram-negative and gram-positive bacteria in comparison with control and PVA/gelatin nanofiber. Also, in addition to confirming the non-toxicity of nanofibers, MTT results also showed the acceleration of cell proliferation. In vivo wound evaluation in mouse models showed that designed nanofibrous scaffolds could be an appropriate option for wound treatment due to their positive effect on angiogenesis, collagen deposition, granulation tissue formation, epithelialization, and wound closure.
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Affiliation(s)
- Ebrahim Soleiman-Dehkordi
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Vahid Reisi-Vanani
- Student Research Committee, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Samanesadat Hosseini
- Central Research Laboratories, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Phytochemistry Research Center, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Zahra Lorigooini
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Vajihe Azimian Zvareh
- Core Research Facilities (CRF), Isfahan University of Medical Science, Isfahan, Iran
| | - Mahour Farzan
- Student Research Committee, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Elham Moghtadaie Khorasgani
- Department of Pathobiology, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Karen Lozano
- Department of Mechanical Engineering, University of Texas Rio Grande Valley, Edinburg, TX 78539, USA.
| | - Zohreh Abolhassanzadeh
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran.
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Zhu J, Chen X, Huang T, Tian D, Gao R. Characterization and antioxidant properties of chitosan/ethyl-vanillin edible films produced via Schiff-base reaction. Food Sci Biotechnol 2023; 32:157-167. [PMID: 36647524 PMCID: PMC9839923 DOI: 10.1007/s10068-022-01178-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/21/2022] [Accepted: 09/06/2022] [Indexed: 01/19/2023] Open
Abstract
In this paper, chitosan/ethyl-vanillin (CS-EV) Schiff-base edible films with CS and EV at different concentrations and ratios were successfully prepared. The optical barrier properties, water contact angle, mechanical performance, water vapor transmission, antioxidant properties, thermal properties, and morphological structure of the films were compared. The results suggested that the tensile strength (TS) attained a maximum value of 64.63 MPa at a concentration of 4% EV. Moreover, water diffusion was prevented through the compact structure of the CS-EV edible film. Additionally, the two sides of the CS-EV film show different textures due to their different hydrophilicity/hydrophobicity. In particular, the films of CS possessed superior thermal stability, while those of CS-EV exhibited higher antioxidant activity.
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Affiliation(s)
- Jianfei Zhu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China
- Chongqing Engineering Research Center for Processing, Storage & Transportation of Characterized Agro–Products, Chongqing, 400067 China
| | - Xiaomei Chen
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China
| | - Tingting Huang
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China
| | - Dongling Tian
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China
| | - Ruiping Gao
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, 400067 China
- Chongqing Engineering Research Center for Processing, Storage & Transportation of Characterized Agro–Products, Chongqing, 400067 China
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6
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Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil ( Lippia graveolens Kunth). Int J Mol Sci 2022; 24:ijms24010092. [PMID: 36613543 PMCID: PMC9820268 DOI: 10.3390/ijms24010092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/12/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022] Open
Abstract
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young's modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm2, relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.
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7
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Bahrami Z, Pedram‐Nia A, Saeidi‐Asl M, Armin M, Heydari‐Majd M. Bioactive gliadin electrospinning loaded with Zataria multiflora Boiss essential oil: Improves antimicrobial activity and release modeling behavior. Food Sci Nutr 2022; 11:307-319. [PMID: 36655099 PMCID: PMC9834846 DOI: 10.1002/fsn3.3062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 08/02/2022] [Accepted: 08/31/2022] [Indexed: 11/11/2022] Open
Abstract
This study aimed to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10, and 15% w/w), thereby developing active, sustained-release antimicrobial mats. By increasing the level of the ZMEO, the zeta potential and electrical conductivity increased, but the viscosity and consistency index decreased. All feed solutions demonstrated shear-thinning behavior, and the power law model was the best model. Field emission scanning electron microscopy (FESEM) images proved that the gliadin nanofibers showed a uniform, beaded-free structure at different levels of ZMEO, with an average diameter of between 403.87 ± 15.29 and 522.19 ± 11.23 nm. Increments in the level of ZMEO decreased the mats' tensile strength and Young's modulus but increased their elongation at break. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analysis confirmed that the ZMEO was well loaded within these structures, augmenting its thermal stability. The studied Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) were more resistant to the ZMEO than the Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus). The Peleg model was the most suitable model for describing the ZMEO release behavior, the mechanism of which was primarily Fickian diffusion.
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Affiliation(s)
- Zohreh Bahrami
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Ahmad Pedram‐Nia
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Mohammadreza Saeidi‐Asl
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Mohammad Armin
- Department of Agronomy and Plant Breeding, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Mojtaba Heydari‐Majd
- Department of Nutrition, Research Center for Clinical ImmunologyZahedan University of Medical SciencesZahedanIran
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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Gurtler JB, Garner CM. A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce. J Food Prot 2022; 85:1300-1319. [PMID: 35588157 DOI: 10.4315/jfp-22-017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Accepted: 04/27/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumer safety concerns over established fresh produce washing methods and the demand for organic and clean-label food has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), which are extracted from plants, have potential as clean-label sanitizers because they are naturally derived and act as antimicrobials and antioxidants. In this review, the antimicrobial effects of EOs are explored individually and in combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examined combinations of EOs with one another, with EO components, with surfactants, and with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs were identified, and the chemical mechanisms, potential for antibacterial resistance, and effects on organoleptic properties were examined. Studies have revealed that EOs can be equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, future studies should address the maximum permissible EO concentrations that do not negatively affect organoleptic properties. This review should be beneficial to food scientists or industry personnel interested in the use of EOs for sanitization and preservation of foods, including fresh produce. HIGHLIGHTS
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Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA
| | - Christina M Garner
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA
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10
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Abdollahi S, Raoufi Z. Gelatin/Persian gum/bacterial nanocellulose composite films containing Frankincense essential oil and Teucrium polium extract as a novel and bactericidal wound dressing. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties. MEMBRANES 2022; 12:membranes12020213. [PMID: 35207134 PMCID: PMC8875529 DOI: 10.3390/membranes12020213] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 11/17/2022]
Abstract
Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p < 0.05). The antifungal activity of the chia mucilage films incorporated with O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01–77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety.
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12
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Zehra K, Nawab A, Alam F, Hadi A, Raza M. Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kishwar Zehra
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Alina Hadi
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Mohib Raza
- Department of Applied Chemistry & Chemical Technology University of Karachi Karachi Pakistan
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13
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Zhang M, Zheng Y, Jin Y, Wang D, Wang G, Zhang X, Li Y, Lee S. Ag@MOF-loaded p-coumaric acid modified chitosan/chitosan nanoparticle and polyvinyl alcohol/starch bilayer films for food packing applications. Int J Biol Macromol 2022; 202:80-90. [PMID: 35038467 DOI: 10.1016/j.ijbiomac.2022.01.074] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Developing novel bilayer food packing film having the ability to prevent bacterial infections and capable of inhibiting oxidation is utmost important, since bacterial infections and oxidation can cause food spoilage. Ag-Metal-organic framework loaded p-coumaric acid modified chitosan (P-CS/Ag@MOF) or chitosan nanoparticles (P-CSNPs/Ag@MOF) and polyvinyl alcohol/starch (PVA/ST) were used as the upper film and lower layer film to successfully prepare a bilayer composite film. The microscopic morphology, water resistance, oil resistance, oxidation resistance, optical properties, cytotoxicity and antibacterial properties of the composite films were compared. The results showed that the surface of P-CS/Ag@MOF bilayer was relatively smooth and its tensile strength (TS) was higher (27.67 MPa). Among them, P-CS/Ag@MOF bilayer films had better oil resistance and oxidation resistance activity. In addition, the P-CS/Ag@MOF bilayer film had good UV-blocking properties and transparency. P-CSNPs/Ag@MOF bilayer film had higher antibacterial activity and cytotoxicity.
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Affiliation(s)
- Meng Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yuqi Zheng
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yang Jin
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Dong Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China.
| | - Guohui Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Xin Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yanxin Li
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Shaoxiang Lee
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
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14
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Zaitoon A, Luo X, Lim LT. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review. Compr Rev Food Sci Food Saf 2021; 21:541-579. [PMID: 34913248 DOI: 10.1111/1541-4337.12874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 12/22/2022]
Abstract
Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications. Various approaches for stabilizing and controlling the release of active gaseous/volatile compounds have been developed, including encapsulation (e.g., into supramolecular matrices, polymer-based films, electrospun nonwovens) and triggered release systems involving precursor technology, thereby allowing their safe and effective use in AP applications. In this review, encapsulation technologies of gases (e.g., CO2 , ClO2 , SO2 , ethylene, 1-methylcyclopropene) and volatiles (e.g., ethanol, ethyl formate, essential oils and their constituents) into different solid matrices, polymeric films, and electrospun nonwovens are reviewed, especially with regard to encapsulation mechanisms and controlled release properties. Recent developments on utilizing precursor compounds of bioactive gases/volatiles to enhance their storage stability and better control their release profiles are discussed. The potential applications of these controlled release systems in AP of agri-food products are presented as well.
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Affiliation(s)
- Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.,Department of Agricultural and Biosystems Engineering, Alexandria University, Alexandria, 21545, Egypt
| | - Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, 519087, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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15
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Mossavi MP, Kashiri M, Maghsoudlou Y, Khomiri M, Alami M. Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials. FOOD SCI TECHNOL INT 2021; 28:603-612. [PMID: 34866463 DOI: 10.1177/10820132211041826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Wheat filter flour is a by-product derived from the modern wheat milling process. In this study, the influence of plasticizer type (glycerol (G) and sorbitol (S)) and content (25, 35, and 45 g/100 g polymer) on the wheat filter flour-based film was evaluated. Regardless of plasticizer type, increasing the plasticizer content enhanced moisture content, water solubility, and water vapor permeability of film samples. The S-plasticized films presented the greatest tensile strength and the lowest EAB%. The scanning electron microscope observations confirmed the uniform structure of G-plasticized film. Moreover, antimicrobial and physico-mechanical properties of G-plasticized (25%) film were evaluated at the presence of carvacrol (5 and 10 g/100 g polymer). The considerable improvement was achieved in water affinity (14.2%) and flexibility (8.6%) by incorporating 10% carvacrol in G-plasticized films. The greatest inhibitory properties of active wheat filter flour films were observed against Aspergillus niger. By increasing the carvacrol concentration in film-forming solution, the inhibitory activity against Listeria monocytogenes and Escherichia coli in the liquid food model system was increased by 90.3% and 66.95%, respectively. Moreover, the active wheat filter flour-based film released a considerable insecticidal activity against Sitophilus granarius and Tribolium confusum. This work offers a novel utilization of wheat filter flour as an inexpensive blend polymer to manufacture multifunctional active film, which provides a promising approach for pest management besides enhancing the safety of products.
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Affiliation(s)
- Maryam Pyro- Mossavi
- Department of Food Science and Technology, 123290Gorgan University of Agricultural Sciences and Natural Resources, Iran
| | - Mahboobeh Kashiri
- Department of Food Science and Technology, 123290Gorgan University of Agricultural Sciences and Natural Resources, Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology, 123290Gorgan University of Agricultural Sciences and Natural Resources, Iran
| | - Morteza Khomiri
- Department of Food Science and Technology, 123290Gorgan University of Agricultural Sciences and Natural Resources, Iran
| | - Mehran Alami
- Department of Food Science and Technology, 123290Gorgan University of Agricultural Sciences and Natural Resources, Iran
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16
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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17
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Christaki S, Moschakis T, Kyriakoudi A, Biliaderis CG, Mourtzinos I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein. Int J Food Microbiol 2021; 355:109337. [PMID: 34340156 DOI: 10.1016/j.ijfoodmicro.2021.109337] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 06/20/2021] [Accepted: 07/18/2021] [Indexed: 11/22/2022]
Abstract
In this study, the sustained-release of clove essential oil (CEO) loaded into the structure of electrospun zein was used as a biopreservative to extend the shelf life of Iranian white cheese. CEO was loaded at levels of 5, 7.5, and 10% w/w in the structure of electrospun nanofibers. In this study, a concentration of 35% w/v zein was used to produce electrospun fibers, and in the field emission scanning electron microscope (FESEM) it was observed that by increasing the loading of CEO from 5 to 10% w/w in the fiber structure, their diameter decreased from 517.96 ± 41.57 nm to 457.88 ± 32.45 nm. Although increasing the level of CEO reduced the diameter of the electrospun nanofibers, Young's modulus, tensile strength, and a higher level of CEO increased elongation at break of the films. The results of mechanical properties showed that by increasing the amount of CEO application in the structure of electrospun zein nanofibers from 5 to 10% w/w tensile strength from 8.18 ± 0.62 to 4.43 ± 0.86 MPa, and Young's modulus from 38.25 ± 2.81 to 27.25 ± 3.48 MPa decreased. Successful encapsulation of CEO in designed structures and the absence of adverse bonds between the encapsulant material (zein) and the core (CEO) were confirmed by the Fourier-transform infrared spectroscopy (FTIR) test. The in vitro sustained-release of the CEO in 8% w/v brine during 45 days of storage at 4 °C was modeled. The Fickian diffusion was the dominant release mechanism of the CEO and the Peppas-Sahlin model was the best model describing the essential oil release behavior. The electrospun films containing CEO were well able to suppress the growth of Listeria monocytogenes and Escherichia coli O157: H7 in samples of Iranian white cheese kept in 8% brine for 45 days at 4 °C. The samples treated with the electrospun film containing 7.5% w/w of CEO had the highest acceptability among different treatments.
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19
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.
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20
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Active packaging technologies for clean label food products: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01024-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Díaz‐Montes E, Yáñez‐Fernández J, Castro‐Muñoz R. Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms (
Agaricus bisporus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15489] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elsa Díaz‐Montes
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Jorge Yáñez‐Fernández
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Roberto Castro‐Muñoz
- Tecnologico de Monterrey Toluca de Lerdo Mexico
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology Gdansk University of Technology Gdansk Poland
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22
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Ni ZJ, Wang X, Shen Y, Thakur K, Han J, Zhang JG, Hu F, Wei ZJ. Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.070] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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Sobczyk ADE, Luchese CL, Faccin DJL, Tessaro IC. Influence of replacing oregano essential oil by ground oregano leaves on chitosan/alginate-based dressings properties. Int J Biol Macromol 2021; 181:51-59. [PMID: 33737191 DOI: 10.1016/j.ijbiomac.2021.03.084] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 02/20/2021] [Accepted: 03/14/2021] [Indexed: 01/07/2023]
Abstract
Biopolymers, as chitosan and alginate, have gained prominence in the biomedical area, mainly for application in wound dressings, as partial replacements for synthetic polymers. The present work aimed to compare the influence of the antimicrobial agent incorporation form on the properties of films prepared by casting. The chitosan/alginate-based films were manufactured containing oregano essential oil (OEO) or ground oregano leaves (OR). The OEO was chosen due to its excellent pharmacological properties, and the substitution by OR can represent an advantageous alternative for minimizing the final cost of the product, by removing the oil extraction step. The films, with different amounts of OEO and OR, were characterized in terms of their morphological, physicochemical, mechanical and antimicrobial properties. The films had properties according to desirable for wound dressing application: water vapor flux less than 35 g m-2 h-1, moderate liquid absorption capacity, and similar mechanical properties to human skin. All developed films showed antimicrobial activity against the bacteria Escherichia coli and Staphylococcus aureus. Formulations containing OEO presented the largest inhibition zones, although OR showed high potential for the proposed use. These results suggest that films developed, with both OEO and ground oregano leaves, are promising for use as dressings.
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Affiliation(s)
- Andressa de Espíndola Sobczyk
- Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, 90035-007 Porto Alegre, RS, Brazil.
| | - Cláudia Leites Luchese
- Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, 90035-007 Porto Alegre, RS, Brazil
| | - Débora Jung Luvizetto Faccin
- Laboratory of Bioprocess - LABIO, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, 90035-007 Porto Alegre, RS, Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, 90035-007 Porto Alegre, RS, Brazil
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24
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Lee S, Zhang M, Wang G, Meng W, Zhang X, Wang D, Zhou Y, Wang Z. Characterization of polyvinyl alcohol/starch composite films incorporated with p-coumaric acid modified chitosan and chitosan nanoparticles: A comparative study. Carbohydr Polym 2021; 262:117930. [PMID: 33838808 DOI: 10.1016/j.carbpol.2021.117930] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 03/08/2021] [Accepted: 03/08/2021] [Indexed: 12/16/2022]
Abstract
In this paper, polyvinyl alcohol/starch composite films with p-coumaric acid modified chitosan (P-CS) and chitosan nanoparticles (P-CSNPs) at different concentrations were successfully prepared. The films were compared for their mechanical, thermal, physical, antioxidant, antibacterial, cytotoxicity and optical barrier properties. The results suggested that P-CS could significantly increase the tensile strength (TS) of the film from 15.67 MPa to a maximum of 24.32 MPa. The compact structure of P-CSNPs film prevented water diffusion, reducing the water amount within. Both films showed a reduction in water solubility, the extent of swelling, and water vapor transmittance. Specifically, P-CSNPs films showed better thermal stability while P-CS films revealed higher antioxidant activity. Besides, the P-CS films exhibited excellent transparency and good ultraviolet-barrier at 200-280 nm. P-CSNPs films demonstrated higher antibacterial activity on both Gram-negative and Gram-positive bacteria. Additionally, P-CS films were less cytotoxic compared to P-CSNPs films.
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Affiliation(s)
- Shaoxiang Lee
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Meng Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Guohui Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Wenqiao Meng
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Xin Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Dong Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China.
| | - Yue Zhou
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao, 266042, People's Republic of China
| | - Zhonghua Wang
- Yantai Taparan Advanced Manufacturing Technology Co., Ltd., People's Republic of China
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25
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Dehsheikh AB, Sourestani MM, Dehsheikh PB, Mottaghipisheh J, Vitalini S, Iriti M. Monoterpenes: Essential Oil Components with Valuable Features. Mini Rev Med Chem 2021; 20:958-974. [PMID: 31969098 DOI: 10.2174/1389557520666200122144703] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 12/01/2019] [Accepted: 01/09/2020] [Indexed: 12/16/2022]
Abstract
Medicinal plants have a wide range of secondary metabolites including monoterpene. These volatile compounds are the main components of essential oils, belonging to the isoprenoid group and possessing valuable features for plants and humans. This review provides comprehensive information on chemical structures and classification of monoterpenes. It describes their biosynthesis pathways and introduces plant families and species rich in noteworthy monoterpenes. Bio-activities, pharmacological and pesticide effects as well as their mechanism of action are reported. Applications of these compounds in various industries are also included.
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Affiliation(s)
- Anahita Boveiri Dehsheikh
- Horticultural Science Department, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Paria Boveiri Dehsheikh
- Horticultural Science Department, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Javad Mottaghipisheh
- Department of Pharmacognosy, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, H-6720 Szeged, Hungary
| | - Sara Vitalini
- Department of Agricultural and Environmental Sciences, Milan State University, Milan, Italy
| | - Marcello Iriti
- Department of Agricultural and Environmental Sciences, Milan State University, Milan, Italy
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26
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Negahdari M, Partovi R, Talebi F, Babaei A, Abdulkhani A. Preparation, characterization, and preservation performance of active polylactic acid film containing
Origanum majorana
essential oil and zinc oxide nanoparticles for ground meat packaging. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Negahdari
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Razieh Partovi
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Fazeleh Talebi
- Department of Food Hygiene Faculty of Veterinary Medicine University of Tehran Tehran Iran
| | - Amir Babaei
- Department of Polymer Engineering Faculty of Engineering Golestan University Gorgan Iran
| | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology Faculty of Natural Resources University of Tehran Karaj Iran
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27
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Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100785] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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28
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Hajivand P, Aryanejad S, Akbari I, Hemmati A. Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging. J Food Sci 2020. [DOI: 10.1111/1750-3841.15331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pegah Hajivand
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Sara Aryanejad
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Iman Akbari
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Azadeh Hemmati
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
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29
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Hashemi SMB, Jafarpour D. The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh-cut cucumber. Food Sci Nutr 2020; 8:3128-3137. [PMID: 32724577 PMCID: PMC7382154 DOI: 10.1002/fsn3.1544] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/01/2020] [Accepted: 03/09/2020] [Indexed: 11/07/2022] Open
Abstract
The efficacy of saffron petal extract (SPE; 1%-4%) incorporated into Konjac glucomannan (KGM) edible films on the quality and shelf life of fresh-cut cucumbers was evaluated. Changes in chemical, physical, and microbial properties, antioxidant activity, and total soluble phenolic contents of sliced cucumbers during storage at 4°C for 5 days were investigated. Results showed that the addition of SPE markedly reduced the water vapor permeability features of produced films, whereas the moisture content and transparency of them increased (p < .05). All the formulated films containing 1%-4% of SPE exhibited significant antimicrobial properties against the examined pathogens (Escherichia coli, Shigella sonnei, Salmonella Typhi, Staphylococcus aureus, and Bacillus cereus) both in vitro and in vivo conditions. KGM films incorporated SPE were successful in reducing mesophilic bacteria and fungi populations so that the microbial load significantly decreased as the concentrations of SPE increased and KGM + 4% of SPE was considered as the most effective treatment in decreasing the microbial content of sliced cucumbers. Total soluble solids of the treated cucumbers were significantly increased at the end of the storage in refrigerator, compared to the control sample. Moreover, antioxidant activity (DPPH assay) and total soluble phenols in treated fruit increased with storage time, while these parameters decreased with increasing concentrations of SPE incorporated into KGM film. So according to the findings, the introduced film with KGM and SPE could be considered as an edible film and be applied to preserve the fruit and vegetables quality and extend the shelf life of sliced cucumbers.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and TechnologyCollege of AgricultureIslamic Azad University of Fasa BranchFarsIran
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30
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Rehman A, Jafari SM, Aadil RM, Assadpour E, Randhawa MA, Mahmood S. Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Influence of pitanga (Eugenia uniflora L.) leaf extract and/or natamycin on properties of cassava starch/chitosan active films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100498] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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32
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Naseri HR, Beigmohammadi F, Mohammadi R, Sadeghi E. Production and characterization of edible film based on gelatin–chitosan containing
Ferulago angulate
essential oil and its application in the prolongation of the shelf life of turkey meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14558] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamid Reza Naseri
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Faranak Beigmohammadi
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Reza Mohammadi
- Department of Food Science and Technology School of Nutritional Sciences and Food Technology Research Center of Oils and Fats Research Institute for Health Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH) Research Institute for Health Kermanshah University of Medical Sciences Kermanshah Iran
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33
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Evaluation of the Properties of Cellulose Ester Films that Incorporate Essential Oils. INT J POLYM SCI 2020. [DOI: 10.1155/2020/4620868] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Films made from cellulose esters are often used as bio-based food packaging materials. In this work, we studied the incorporation of nine essential oils into cellulose acetate, cellulose acetate propionate, and cellulose acetate butyrate. The essential oils were derived from lime, nutmeg, eugenol, pimenta berry, rosemary, petitgrain, coffee, anise, and trans-cinnamaldehyde. In almost all cases, the addition of essential oils to cellulose ester reduced tensile strength and Young’s modulus but increased elongation at break. Thus, an essential oil acted like a plasticizer that enhanced the flexibility of the polymer. Essential oils containing limonene and pinenes (e.g., from lime and nutmeg) gave the strongest plasticizing action, whereas essentials oils containing fatty acids (e.g., from coffee) were the weakest plasticizers. The water barrier property was improved the most when essential oils were added to cellulose acetate; however, different cellulose ester/essential oil combinations showed different effects. Whereas most of the essential oils decreased the transparency of the films, eugenol, pimento berry, and anise were notable exceptions. Thus, depending on a specific application, a particular polymer/EO combination can be used to give the optimal performance.
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Garcia-Galicia IA, Arras-Acosta JA, Huerta-Jimenez M, Rentería-Monterrubio AL, Loya-Olguin JL, Carrillo-Lopez LM, Tirado-Gallegos JM, Alarcon-Rojo AD. Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality. Antibiotics (Basel) 2020; 9:E248. [PMID: 32408670 PMCID: PMC7277732 DOI: 10.3390/antibiotics9050248] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/27/2020] [Accepted: 05/03/2020] [Indexed: 12/25/2022] Open
Abstract
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.
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Affiliation(s)
- Ivan A. Garcia-Galicia
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose A. Arras-Acosta
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Mariana Huerta-Jimenez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Ana L. Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Jose L. Loya-Olguin
- Posgrado en Ciencias Biológico Agropecuarias/Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 63700, Mexico;
| | - Luis M. Carrillo-Lopez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (M.H.-J.); (L.M.C.-L.)
| | - Juan M. Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico; (I.A.G.-G.); (J.A.A.-A.); (A.L.R.-M.); (J.M.T.-G.)
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Narasagoudr SS, Hegde VG, Vanjeri VN, Chougale RB, Masti SP. Ethyl vanillin incorporated chitosan/poly(vinyl alcohol) active films for food packaging applications. Carbohydr Polym 2020; 236:116049. [DOI: 10.1016/j.carbpol.2020.116049] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 12/22/2022]
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Aranibar C, Pedrotti F, Archilla M, Vázquez C, Borneo R, Aguirre A. Storage and preservation of dry pasta into biodegradable packaging made from triticale flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:693-701. [PMID: 32116378 PMCID: PMC7016091 DOI: 10.1007/s13197-019-04102-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
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Affiliation(s)
- Carolina Aranibar
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
| | - Florencia Pedrotti
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
| | - Mariela Archilla
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, 5000 Córdoba, Argentina
| | - Carolina Vázquez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, 5000 Córdoba, Argentina
| | - Rafael Borneo
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), Juan Filloy s/n, 5000 Córdoba, Argentina
| | - Alicia Aguirre
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
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Mohammadi M, Azizi MH, Zoghi A. Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds. Food Sci Nutr 2020; 8:1244-1253. [PMID: 32148830 DOI: 10.1002/fsn3.v8.210.1002/fsn3.1413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 12/14/2019] [Accepted: 12/18/2019] [Indexed: 05/27/2023] Open
Abstract
Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.
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Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology Research National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modarres University Tehran Iran
| | - Alaleh Zoghi
- Department of Food Technology Research National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
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Mohammadi M, Azizi MH, Zoghi A. Antimicrobial activity of carboxymethyl cellulose-gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds. Food Sci Nutr 2020; 8:1244-1253. [PMID: 32148830 PMCID: PMC7020294 DOI: 10.1002/fsn3.1413] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 12/14/2019] [Accepted: 12/18/2019] [Indexed: 11/24/2022] Open
Abstract
Edible films, as novel degradable materials in food packaging, play an important role in removing consumers' concerns about environmental pollution and food contaminations. Carboxymethyl cellulose (CMC)-gelatin (G) edible films with the ratio 4 to 1 was selected as the optimal film based on physical, mechanical, and physicochemical findings. Then, the effects of 0, 300, 450, and 600 ppm Dianthus barbatus essential oil (DbE) on water vapor permeability, tensile strength, elongation at break, water solubility, glass transition temperature, color, oxygen permeability, and antimicrobial activities on the optimal film were investigated. CMC: G (4:1) containing 600 ppm DbE as the antibacterial-antioxidant film was the best formulae (p < .05) for preventing three types of aflatoxin-producing mold including A. flavus (PTCC-5004), A. parasiticus (PTCC-5286), and A. parasiticus (PTCC-5018) on pistachios for 6 months.
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Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology ResearchNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modarres UniversityTehranIran
| | - Alaleh Zoghi
- Department of Food Technology ResearchNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
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dos Santos Paglione I, Galindo MV, de Medeiros JAS, Yamashita F, Alvim ID, Ferreira Grosso CR, Sakanaka LS, Shirai MA. Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100419] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil. COATINGS 2019. [DOI: 10.3390/coatings9110700] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content.
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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09189-w] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Study of TiAlN PVD Coating on Stamping Dies Used in Tinplate Food Package Production. MICROMACHINES 2019; 10:mi10030182. [PMID: 30871043 PMCID: PMC6470664 DOI: 10.3390/mi10030182] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 03/03/2019] [Accepted: 03/07/2019] [Indexed: 11/17/2022]
Abstract
The food industry is increasingly demanding in terms of the quality and appearance of its product packages. The present study focuses on identifying the main wear mechanisms developed during the stamping process of these packages. During the stamping process, the presence of a tin layer on the surface of the sheet used creates difficulties in the stamping due to the transfer of material from the sheet to the tool, addition of the coefficient of friction, and premature wear of some surfaces of the tool where the contact is more pronounced. In order to understand and avoid these phenomena, a TiAlN coating deposited by a physical vapor deposition (PVD) process was used, which was studied in the laboratory to analyze the evolution of the friction force on the contact and to verify the reaction of the coating on contact with tinplate. Afterwards, the tool was coated and practical tests were performed on the stamping. The obtained results allow confirmation of a significant improvement of the wear behavior of the tool when provided with the coating and also verify that this coating presented better wear resistance than others previously tested in the same working conditions.
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Melendez-Rodriguez B, Figueroa-Lopez KJ, Bernardos A, Martínez-Máñez R, Cabedo L, Torres-Giner S, Lagaron JM. Electrospun Antimicrobial Films of Poly(3-hydroxybutyrate- co-3-hydroxyvalerate) Containing Eugenol Essential Oil Encapsulated in Mesoporous Silica Nanoparticles. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E227. [PMID: 30744000 PMCID: PMC6409543 DOI: 10.3390/nano9020227] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 01/29/2019] [Accepted: 02/02/2019] [Indexed: 12/19/2022]
Abstract
The main goal of this study was to develop poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films with long-term antimicrobial capacity of interest in food packaging applications. To this end, eugenol was first highly efficiently encapsulated at 50 wt.-% in the pores of mesoporous silica nanoparticles by vapor adsorption. The eugenol-containing nanoparticles were then loaded in the 2.5⁻20 wt.-% range into PHBV by electrospinning and the resultant electrospun composite fibers were annealed at 155 °C to produce continuous films. The characterization showed that the PHBV films filled with mesoporous silica nanoparticles containing eugenol present sufficient thermal resistance and enhanced mechanical strength and barrier performance to water vapor and limonene. The antimicrobial activity of the films was also evaluated against foodborne bacteria for 15 days in open vs. closed conditions in order to simulate real packaging conditions. The electrospun PHBV films with loadings above 10 wt.-% of mesoporous silica nanoparticles containing eugenol successfully inhibited the bacterial growth, whereas the active films stored in hermetically closed systems increased their antimicrobial activity after 15 days due to the volatile portion accumulated in the system's headspace and the sustained release capacity of the films. The resultant biopolymer films are, therefore, potential candidates to be applied in active food packaging applications to provide shelf life extension and food safety.
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Affiliation(s)
- Beatriz Melendez-Rodriguez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
| | - Kelly J Figueroa-Lopez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
| | - Andrea Bernardos
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València (UPV), Universitat de València (UV), camí de Vera s/n, 46022, Valencia, Spain.
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Camino de Vera s/n, 46022 Valencia, Spain.
- Unidad Mixta de Investigación en Nanomedicina y Sensores, Universitat Politècnica de València (UPV), Instituto de Investigación Sanitaria La Fe, 46026 Valencia, Spain.
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Universitat Politècnica de València (UPV), Centro de Investigación Príncipe Felipe, 46012 Valencia, Spain.
| | - Ramón Martínez-Máñez
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València (UPV), Universitat de València (UV), camí de Vera s/n, 46022, Valencia, Spain.
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Camino de Vera s/n, 46022 Valencia, Spain.
- Unidad Mixta de Investigación en Nanomedicina y Sensores, Universitat Politècnica de València (UPV), Instituto de Investigación Sanitaria La Fe, 46026 Valencia, Spain.
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Universitat Politècnica de València (UPV), Centro de Investigación Príncipe Felipe, 46012 Valencia, Spain.
| | - Luis Cabedo
- Polymers and Advanced Materials Group (PIMA), Universitat Jaume I, 12071 Castellón, Spain.
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain.
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Alginate Biocomposite Films Incorporated with Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties. INT J POLYM SCI 2018. [DOI: 10.1155/2018/1519407] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Alginate-based antibacterial biocomposite films were prepared by incorporating with cinnamon essential oil nanoemulsions (CEO-NE). CEO-NE was first prepared by mixing and homogenizing the oil phase and aqueous phase containing polysorbate 80 (Tween 80), using a probe-type ultrasonication equipment. The biocomposite films were then prepared by incorporating the CEO-NE to an aqueous solution of alginate and glycerol, homogenizing, casting, and drying. The mean droplet size, zeta potential, and polydispersity index of the CEO-NE were 92.2 nm, −15.58 mV, and 0.25, respectively. Young’s modulus of the CEO-NE/alginate biocomposite films was significantly increased with an increasing concentration of CEO-NE, while their elongation at break was significantly decreased. However, the tensile strength of the CEO-NE/alginate biocomposite films was not significantly changed. The maximum tensile strength and elongation at break of the biocomposite films were 15.63 MPa and 23.67%, respectively, corresponding to the biocomposite films containing 20% CEO-NE. The biocomposite films containing 20% CEO-NE also showed strong antibacterial effects against Salmonella typhimurium, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, achieving inhibition zones from 29.7 to 53.0 mm. These results show the potential of the CEO-NE/alginate biocomposite films as antibacterial packaging for extending the shelf life of fresh foods.
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Figueroa-Lopez KJ, Andrade-Mahecha MM, Torres-Vargas OL. Spice oleoresins containing antimicrobial agents improve the potential use of bio-composite films based on gelatin. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.05.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gutiérrez-Del-Río I, Fernández J, Lombó F. Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols. Int J Antimicrob Agents 2018; 52:309-315. [PMID: 29777759 DOI: 10.1016/j.ijantimicag.2018.04.024] [Citation(s) in RCA: 119] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 02/27/2018] [Accepted: 04/29/2018] [Indexed: 12/18/2022]
Abstract
Synthetic food additives generate a negative perception in consumers. Therefore, food manufacturers search for safer natural alternatives such as those involving phytochemicals and plant essential oils. These bioactive compounds have antimicrobial activities widely proven in in vitro tests. Foodborne diseases cause thousands of deaths and millions of infections every year, mainly due to pathogenic bacteria such as Salmonella spp., Campylobacter spp., Escherichia coli, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. This review summarises industrially interesting antimicrobial bioactivities as well as their mechanisms of action for three main types of plant nutraceuticals, namely terpenoids (e.g. carnosic acid), polyphenols (e.g. quercetin) and thiols (e.g. allicin), which are important constituents of plant essential oils with a broad range of antimicrobial effects. These phytochemicals are widely distributed in fruits and vegetables and are especially useful in food preservation as microbial growth inhibitors.
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Affiliation(s)
- Ignacio Gutiérrez-Del-Río
- Research Group BIONUC, Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Principality of Asturias, Spain; IUOPA (Instituto Universitario de Oncología del Principado de Asturias), IISPA (Instituto de Investigación Sanitaria del Principado de Asturias)
| | - Javier Fernández
- Research Group BIONUC, Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Principality of Asturias, Spain; IUOPA (Instituto Universitario de Oncología del Principado de Asturias), IISPA (Instituto de Investigación Sanitaria del Principado de Asturias)
| | - Felipe Lombó
- Research Group BIONUC, Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Principality of Asturias, Spain; IUOPA (Instituto Universitario de Oncología del Principado de Asturias), IISPA (Instituto de Investigación Sanitaria del Principado de Asturias).
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Menezes NMC, Martins WF, Longhi DA, de Aragão GMF. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham. Meat Sci 2018; 139:113-119. [DOI: 10.1016/j.meatsci.2018.01.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 09/23/2017] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
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Combined effects of octenylsuccination and oregano essential oil on sweet potato starch films with an emphasis on water resistance. Int J Biol Macromol 2018; 115:547-553. [PMID: 29679674 DOI: 10.1016/j.ijbiomac.2018.04.093] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 03/26/2018] [Accepted: 04/17/2018] [Indexed: 11/23/2022]
Abstract
The perishable character of moist food products demands packages with antimicrobial activity and water resistance. Oregano essential oil (OEO) and starch octenylsuccination were first jointly applied to formulate antimicrobial and water-resistant sweet potato starch films. The results showed that octenylsuccination powerfully retarded the coalescence of oil droplets in film casting process and favoured their homogeneity in the dried films. OEO incorporation dose-dependently conferred antimicrobial activity upon the films, which was further enhanced by octenylsuccination to some degree. For a specific film, comparable inhibitory efficacies were observed against S. aureus and E. coli. Either octenylsuccination or OEO incorporation alone decreased film strength, rigidity, water content, water solubility and water vapor permeability while increasing film extensibility to a less degree than their combination. More importantly, synergistic effects between OEO incorporation and octenylsuccination were concluded on film water content, water solubility and extensibility.
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Kouravand F, Jooyandeh H, Barzegar H, Hojjati M. Characterization of cross-linked whey protein isolate-based films containing Satureja Khuzistanica
Jamzad essential oil. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13557] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farzaneh Kouravand
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Mohammad Hojjati
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
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