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Cherian E, Ts K, Kn S, Ks A, Poothicote NG. Investigation into pectin extraction and technological implementations in the food industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38850093 DOI: 10.1002/jsfa.13638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/09/2024]
Abstract
Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme-assisted extraction and microwave-assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Elsa Cherian
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Khadeeja Ts
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Saheersha Kn
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Ashitha Ks
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Nisha G Poothicote
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
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2
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Chaari M, Elhadef K, Akermi S, Tounsi L, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Mellouli L, Smaoui S. Development of a novel colorimetric pH-indicator film based on CMC/flaxseed gum/betacyanin from beetroot peels: A powerful tool to monitor the beef meat freshness. SUSTAINABLE CHEMISTRY AND PHARMACY 2024; 39:101543. [DOI: 10.1016/j.scp.2024.101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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3
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Li S, Wei N, Wei J, Fang C, Feng T, Liu F, Liu X, Wu B. Curcumin and silver nanoparticles loaded antibacterial multifunctional pectin/gelatin films for food packaging applications. Int J Biol Macromol 2024; 266:131248. [PMID: 38554912 DOI: 10.1016/j.ijbiomac.2024.131248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
Renewable biomass-based materials have a huge potential to replace petroleum-based products in food packaging. Herein, pectin/gelatin films loaded with curcumin and silver nanoparticles (AgNPs) are prepared by solution-pouring technology to serve as antimicrobial multifunctional food packaging films. AgNPs and curcumin are found to equally distribute in the films. Fourier transform infrared spectroscopy (FT-IR) reveal the hydrogen bonding and electrostatic interaction among curcumin, AgNPs, pectin and gelatin. The composite films show good antioxidant activity, mechanical performance, hydrophobicity and antibacterial ability. The films of P-GCA 0.5 showed 99.57 ± 0.16 % and 100 % inhibition against E. coli and S. aureus, respectively. The films also demonstrate excellent water vapor barrier qualities. In addition, the composite films possess pH-responsive color change behaviors from yellow (pH 3-8) to light red (pH 8-9) to dark red (pH 11-12), which is suitable for monitoring the freshness of shrimp packaging based on pH changes during deterioration process. As sustainable biomass-based materials, the multifunctional composite films are promising in intelligent food packaging applications.
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Affiliation(s)
- Shuying Li
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Nan Wei
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Jia Wei
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Chunli Fang
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Ting Feng
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Fangfei Liu
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China.
| | - Xiong Liu
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China.
| | - Bin Wu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China.
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Rani S, Lal S, Kumar S, Kumar P, Nagar JK, Kennedy JF. Utilization of marine and agro-waste materials as an economical and active food packaging: Antimicrobial, mechanical and biodegradation studies of O-Carboxymethyl chitosan/pectin/neem composite films. Int J Biol Macromol 2024; 254:128038. [PMID: 37963501 DOI: 10.1016/j.ijbiomac.2023.128038] [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: 08/28/2023] [Revised: 10/05/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
The present work deals with the eco-friendly preparation of highly degradable food packaging films consisting of O-CMC (O-Carboxymethyl Chitosan) and pectin, incorporated with neem (Azadirachta indica) leaves powder and extract. This study aimed to investigate the tensile properties, antimicrobial activity, biodegradability, and thermal behavior of the composite films. The results of tensile strength and elongation at break, showed that the incorporation of neem leaves powder improved the tensile properties (7.11 MPa) of the composite films compared to the neat O-CMC and pectin films (3.02 MPa). The antimicrobial activity of the films was evaluated against a panel of microorganisms including both gram-positive and gram-negative bacteria as well as fungi. The composite films exhibited excellent antimicrobial activity with a zone of inhibition (12-17.6 mm) against the tested microorganisms. The opacity of the composite films ranges from 1.14 to 4.40 mm-1 and the addition of fiber causes a decrease in opacity value. Biodegradability studies were conducted by Soil burial method and the films demonstrated complete biodegradability within 75 days. The results of thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) of composite films show that they are thermally stable and might be used in food packaging.
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Affiliation(s)
- Shikha Rani
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India; Department of Chemistry, Pt. CLS Government College, Karnal, Haryana 132001, India
| | - Sohan Lal
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Sumit Kumar
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Parvin Kumar
- Department of Chemistry, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Jitendra K Nagar
- Dr. Bhim Rao Ambedkar College, University of Delhi, Delhi 110094, India
| | - John F Kennedy
- Chembiotech Laboratories Ltd, Tenbury Wells, United Kingdom
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Dos Santos VS, Lorevice MV, Baccarin GS, da Costa FM, da Silva Fernandes R, Aouada FA, de Moura MR. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers (Basel) 2023; 15:polym15102244. [PMID: 37242819 DOI: 10.3390/polym15102244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
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Affiliation(s)
- Vanessa Solfa Dos Santos
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Marcos Vinicius Lorevice
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil
| | - Graziela Solferini Baccarin
- Chemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, Brazil
| | - Fabíola Medeiros da Costa
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Renan da Silva Fernandes
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Fauze A Aouada
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
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Han Y, Wang S, Cao Y, Singh GP, Loh SI, Cheerlavancha R, Ang MCY, Khong DT, Chua PWL, Ho P, Strano MS, Marelli B. Design of Biodegradable, Climate-Specific Packaging Materials That Sense Food Spoilage and Extend Shelf Life. ACS NANO 2023; 17:8333-8344. [PMID: 37104566 DOI: 10.1021/acsnano.2c12747] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The AgriFood systems in tropical climates are under strain due to a rapid increase in human population and extreme environmental conditions that limit the efficacy of packaging technologies to extend food shelf life and guarantee food safety. To address these challenges, we rationally designed biodegradable packaging materials that sense spoilage and prevent molding. We nanofabricated the interface of 2D covalent organic frameworks (COFs) to reinforce silk fibroin (SF) and obtain biodegradable membranes with augmented mechanical properties and that displayed an immediate colorimetric response (within 1 s) to food spoilage, using packaged poultry as an example. Loading COF with antimicrobial hexanal also mitigated biotic spoilage in high-temperature and -humidity conditions, resulting in a four-order of magnitude decrease in the total amount of mold growth in soybeans packaged in silk-COF, when compared to cling film (i.e., polyethylene). Together, the integration of sensing, structural reinforcement, and antimicrobial agent delivery within a biodegradable nanocomposite framework defines climate-specific packaging materials that can decrease food waste and enhance food safety.
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Affiliation(s)
- Yangyang Han
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Song Wang
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Yunteng Cao
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Gajendra Pratap Singh
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Suh In Loh
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Raju Cheerlavancha
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Mervin Chun-Yi Ang
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Duc Thinh Khong
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Patrina Wei Lin Chua
- Antimicrobial Resistance Interdisciplinary Group, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Peiying Ho
- Antimicrobial Resistance Interdisciplinary Group, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Michael S Strano
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
- Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Benedetto Marelli
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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8
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Plant betalains: Recent applications in food freshness monitoring films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Fu X, Chang X, Ding Z, Xu H, Kong H, Chen F, Wang R, Shan Y, Ding S. Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin. Foods 2022; 11:3536. [PMID: 36360151 PMCID: PMC9655154 DOI: 10.3390/foods11213536] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/27/2022] [Accepted: 11/04/2022] [Indexed: 09/28/2023] Open
Abstract
The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.
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Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Zemin Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Hui Kong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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11
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Ai Y, Wang G, Fang F, Zhang F, Liao H. Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5512-5522. [PMID: 35365861 DOI: 10.1002/jsfa.11906] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/26/2022] [Accepted: 04/02/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Red pitaya peel (RPP) is a good source of polysaccharides, which can be used in the production of biodegradable material. Betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. This study aimed to develop real-time intelligent film using RPP to evaluate pork freshness. RESULTS Real-time intelligent films were developed with film-forming substrates (FFS) composed of 60-100% (w/w) RPP and 0-4% (v/w) glycerol in pH 4.3 ~ 8.0. Rheology tests revealed that the FFS exhibited shear-thinning behavior. Fourier-transform infrared (FTIR) analysis showed that molecules in the RPP interacted with glycerol and formed hydrogen bonds. It showed that the film developed with FFS of 80% RPP and 2% (v/w) glycerol had strong molecular interaction, dense structure, and optimal tensile strength and elongation at break. Film with pH adjusted to 7.0 had greater sensitivity to ammonia than film that was prepared at an original pH of 4.3, so this film was used to monitor freshness of pork. A visible change in the color of the film was observed during the spoiling process of pork, which correlated with the accumulated total volatile base nitrogen. CONCLUSION Based on its sensitivity to ammonia, the film made of 80% (w/w) RPP and 2% (v/w) glycerol at pH 7.0 was recommended for use in monitoring the freshness of protein-rich food. Our findings are of great significance for ensuring meat quality and safety and for reducing food waste. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yana Ai
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Guoxiong Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fang Fang
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongmei Liao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Ren W, Qiang T, Chen L. Recyclable and biodegradable pectin-based film with high mechanical strength. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107643] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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13
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Nguyen TTT, Le TQ, Nguyen TTA, Nguyen LTM, Nguyen DTC, Tran TV. Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants. Heliyon 2022; 8:e10096. [PMID: 36016528 PMCID: PMC9396553 DOI: 10.1016/j.heliyon.2022.e10096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/01/2022] [Accepted: 07/22/2022] [Indexed: 01/21/2023] Open
Abstract
The present study aimed to synthesize biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf, and investigate their morphological, mechanical, water vapor permeability, optical, and antibacterial properties. The thickness and water vapor permeability of P/CH blend films were proportional to the increasing concentration of Piper betle extract (PB). The tensile strength of P/CH/PB films was significantly reduced at 42.89% compared to the P/CH films. The morphological characterization affirmed that resultant blend films showed a well-organized homogeneous structure with no cracks. Moreover, the antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, and Klebsiella pneumoniae increased with the increased concentration of PB in the obtained films. Our results demonstrated that P/CH/PB blend films could be potentially used for food packaging applications.
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Affiliation(s)
- Thuy Thi Thanh Nguyen
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tu Quoc Le
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tuyet Thi Anh Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Lan Thi My Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
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14
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Kabirou Olatounde Odjo A, Ali Al-Maqtari Q, Yu H, Xie Y, Guo Y, Li M, Du Y, Kun Feng L, Chen Y, Yao W. Preparation and characterization of chitosan-based antimicrobial films containing encapsulated lemon essential oil by ionic gelation and cranberry juice. Food Chem 2022; 397:133781. [DOI: 10.1016/j.foodchem.2022.133781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 11/30/2022]
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15
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Khalil RK, Abdelrahim DS, Sharaby MR. Novel active edible food packaging films based entirely on citrus peel wastes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Daniloski D, D'Cunha NM, Speer H, McKune AJ, Alexopoulos N, Panagiotakos DB, Petkoska AT, Naumovski N. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109128] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Huang J, Hu Z, Hu L, Li G, Yao Q, Hu Y. Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wu Y, Tang P, Quan S, Zhang H, Wang K, Liu J. Preparation, characterization and application of smart packaging films based on locust bean gum/polyvinyl alcohol blend and betacyanins from cockscomb (Celosia cristata L.) flower. Int J Biol Macromol 2021; 191:679-688. [PMID: 34571127 DOI: 10.1016/j.ijbiomac.2021.09.113] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/08/2021] [Accepted: 09/17/2021] [Indexed: 01/06/2023]
Abstract
Cockscomb (Celosia cristata L.) is an edible and ornamental plant rich in natural pigments of betacyanins. In this study, smart packaging films were developed based on locust bean gum (LBG), polyvinyl alcohol (PVA) and betacyanins from cockscomb flower. Effect of cockscomb flower extract content (4 wt%, 8 wt% and 12 wt%) on the structural, physical and functional properties of LBG/PVA blend films was investigated. The addition of cockscomb flower extract elevated the immiscibility between LBG and PVA. Cockscomb flower extract interacted with LBG and PVA through hydrogen bonds, resulting in reduced film crystallinity. The film containing 8 wt% of cockscomb flower extract showed the lowest water vapor permeability (10.34 × 10-11 g m-1 s-1 Pa-1) and the highest tensile strength (23.63 MPa). The film containing 12 wt% cockscomb flower extract exhibited the lowest light transmittance and the highest elongation at break (41.12%) and antioxidant activity. Cockscomb flower extract made the films become reddish-purple and endowed the films with pH-sensitivity and ammonia-sensitivity. The films containing cockscomb flower extract showed obvious color changes from reddish-purple to brown/yellow when shrimp spoiled. Our results suggested LBG/PVA blend films with cockscomb flower extract were suitable smart packaging films for indicating shrimp freshness.
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Affiliation(s)
- Yuejie Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Peiqi Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Shenpei Quan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Huiying Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Ke Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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Parafati L, Restuccia C, Palmeri R, Fallico B, Arena E. Impact of prickly pear extract on the quality parameters of beef burger patties after cooking. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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