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Shen J, Zhang M, Yang C. Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life. Food Chem 2024; 449:139263. [PMID: 38657553 DOI: 10.1016/j.foodchem.2024.139263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/24/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Crab meatballs with more unsaturated fat tend to spoil. Ginger essential oil (GEO) with oxidation resistance was encapsulated into microcapsules (GM) by complex cohesion of mung bean protein isolate (MBPI) and chitosan (CS) in a ratio of 8:1 at pH = 6.4, encapsulation efficiency (EE) and payload (PL) of GM (D50 = 26.16 ± 0.45 μm) with high thermal stability were 78.35 ± 1.02% and 55.43 ± 0.64%. GM (0.6%, w/w) did not interfere with the original flavor of crab meatballs, and lowered values of pH, thiobarbituric acid reactive substances (TBARS) and total bacteria counts (TBC) of the products than those spiked with GEO and the control. The prediction accuracy of the logistic first-order growth kinetic equation in line with TBC (2.84%) was better than that of zero-order and Arrhenius coupled equation based on pH (7.48%) and TBARS (5.94%), but all of them could predict the shelf life of crab meatballs containing GM stored at 4-25 °C.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd, 225000 Yangzhou, Jiangsu, China
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2
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Gou T, Li W, Chen S, Yi C, Guo Y, Cao Z, Zhou L, Lee K, Chen M, Liu Y. Facile fabrication of microfibrillated cellulose-based aerogels incorporated with nisin/β-cyclodextrin microcapsule for channel catfish preservation. Food Chem 2024; 448:139027. [PMID: 38552462 DOI: 10.1016/j.foodchem.2024.139027] [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: 11/15/2023] [Revised: 03/03/2024] [Accepted: 03/10/2024] [Indexed: 04/24/2024]
Abstract
In this study, a hydrophobic and antibacterial pad was prepared to preserve Channel Catfish (Ictalurus punctatus). The pad composite the microfibrillated cellulose and β-cyclodextrin/nisin microcapsules. The hydrophobic pad ensures a dry surface in contact with the fish, reducing microbial contamination. The pad has a low density and high porosity, making it lightweight and suitable for packaging applications, while also providing a large surface area for antibacterial activity. Results demonstrated that this antibacterial pad exhibits an ultralow density of 9.0 mg/cm3 and an ultrahigh porosity of 99.10%. It can extend the shelf life of Channel Catfish fillets to 9 days at 4 °C, with a total volatile base nitrogen below 20 mg/100 g. The study proposes a novel solution for preserving aquatic products by combining antibacterial substances with the natural base material aerogel. This approach also extends the utilization of aerogel and nisin in food packaging.
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Affiliation(s)
- Tao Gou
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China; Department of Healthcare and Medical Engineering, Chonnam National University, Yeosu 59626, South Korea
| | - Wenxiu Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Shenglin Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chao Yi
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yu Guo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zheng Cao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Lei Zhou
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - KangJu Lee
- Department of Healthcare and Medical Engineering, Chonnam National University, Yeosu 59626, South Korea
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Jin J, Luo B, Xuan S, Shen P, Jin P, Wu Z, Zheng Y. Degradable chitosan-based bioplastic packaging: Design, preparation and applications. Int J Biol Macromol 2024; 266:131253. [PMID: 38556240 DOI: 10.1016/j.ijbiomac.2024.131253] [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: 01/26/2024] [Revised: 03/13/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Food packaging is an essential part of food transportation, storage and preservation. Biodegradable biopolymers are a significant direction for the future development of food packaging materials. As a natural biological polysaccharide, chitosan has been widely concerned by researchers in the field of food packaging due to its excellent film-forming property, good antibacterial property and designability. Thus, the application research of chitosan-based food packaging films, coatings and aerogels has been greatly developed. In this review, recent advances on chitosan-based food packaging materials are summarized. Firstly, the development background of chitosan-based packaging materials was described, and then chitosan itself was introduced. In addition, the design, preparation and applications of films, coatings and aerogels in chitosan-based packaging for food preservation were discussed, and the advantages and disadvantages of each research in the development of chitosan-based packaging materials were analyzed. Finally, the application prospects, challenges and suggestions for solving the problems of chitosan-based packaging are summarized and prospected.
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Affiliation(s)
- Jing Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bodan Luo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Simin Xuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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4
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Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [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: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
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Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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5
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Zeng Z, Yang YJ, Tu Q, Jian YY, Xie DM, Bai T, Li SS, Liu YT, Li C, Wang CX, Liu AP. Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat. Meat Sci 2023; 198:109085. [PMID: 36640716 DOI: 10.1016/j.meatsci.2022.109085] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/25/2022] [Accepted: 12/20/2022] [Indexed: 01/08/2023]
Abstract
To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10-11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.
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Affiliation(s)
- Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yu-Jing Yang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qian Tu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yu-Ying Jian
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Da-Ming Xie
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ting Bai
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Shan-Shan Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yun-Tao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cai-Xia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ai-Ping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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Bakhori NM, Ismail Z, Hassan MZ, Dolah R. Emerging Trends in Nanotechnology: Aerogel-Based Materials for Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:1063. [PMID: 36985957 PMCID: PMC10058649 DOI: 10.3390/nano13061063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 06/18/2023]
Abstract
At present, aerogel is one of the most interesting materials globally. The network of aerogel consists of pores with nanometer widths, which leads to a variety of functional properties and broad applications. Aerogel is categorized as inorganic, organic, carbon, and biopolymers, and can be modified by the addition of advanced materials and nanofillers. Herein, this review critically discusses the basic preparation of aerogel from the sol-gel reaction with derivation and modification of a standard method to produce various aerogels for diverse functionalities. In addition, the biocompatibility of various types of aerogels were elaborated. Then, biomedical applications of aerogel were focused on this review as a drug delivery carrier, wound healing agent, antioxidant, anti-toxicity, bone regenerative, cartilage tissue activities and in dental fields. The clinical status of aerogel in the biomedical sector is shown to be similarly far from adequate. Moreover, due to their remarkable properties, aerogels are found to be preferably used as tissue scaffolds and drug delivery systems. The advanced studies in areas including self-healing, additive manufacturing (AM) technology, toxicity, and fluorescent-based aerogel are crucially important and are further addressed.
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Affiliation(s)
- Noremylia Mohd Bakhori
- Faculty of Medicine and Health Sciences, Universiti Sains Islam Malaysia, Persiaran Ilmu, Putra Nilai, Nilai 71800, Negeri Sembilan, Malaysia
| | - Zarini Ismail
- Faculty of Medicine and Health Sciences, Universiti Sains Islam Malaysia, Persiaran Ilmu, Putra Nilai, Nilai 71800, Negeri Sembilan, Malaysia
| | - Mohamad Zaki Hassan
- Razak Faculty of Technology and Informatics, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur 54100, Selangor, Malaysia
| | - Rozzeta Dolah
- Department of Chemical Engineering, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, Kuala Lumpur 54100, Selangor, Malaysia
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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8
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Characterization of gallic acid-Chinese yam starch biodegradable film incorporated with chitosan for potential use in pork preservation. Food Res Int 2023; 164:112331. [PMID: 36737924 DOI: 10.1016/j.foodres.2022.112331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The widely use of petroleum-based plastics causes serious environmental pollution and oil resource shortage. In this work, biodegradable films were prepared based on gallic acid (GA)-induced Chinese yam starch (YS) and chitosan (CS). The fresh-keeping effect of biodegradable films on the pork meat preservation were investigated. The prepared GA/YS/CS biodegradable films exhibited thinner thickness and better light transmittance, because CS effectively decreased the viscosity of film-forming solution and weaken its internal link structure. The SEM results and mechanical results revealed that the YS, GA, and CS had a good compatibility, GA modification and adding CS markedly improved the tensile strength of YS-based film, because the interaction between CS and starch molecular was facilitate owing to the NH3+ of CS tended to form hydrogen bonds with the hydroxyl group of starch. Sensory analysis results suggested that GA/YS/CS films can effectively improve the quality of pork during storage compared to the package of polyethylene film. In summary, the prepared GA/YS/CS film in this work had practical application potential in pork preservation due to its excellent mechanical, antibacterial, oxidation resistance properties, and the development and application of biodegradable starch film can greatly reduce the increasingly serious environmental pollution pressure.
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Chen J, Zhang X, Bassey AP, Xu X, Gao F, Guo K, Zhou G. Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges. Crit Rev Food Sci Nutr 2022; 64:3583-3603. [PMID: 36239319 DOI: 10.1080/10408398.2022.2133077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements. Reasons and approaches for the application of nanozymes in the freshness assessment or shelf life extension of chilled meat were discussed. The challenges for applying these nanozymes to ensure the quality of chilled meat were also summarized. Finally, this review examined the safety, regulatory status, and consumer attitudes toward nanozymes. This review revealed that the freshness assessment of chilled meat is closely related to mimicking the enzyme activities of nanozymes, whereas the shelf life changes of chilled meat are mostly dependent on the photothermal activities and pseudophotodynamic activities of nanozymes. In contrast, studies regarding the shelf life of chilled meat are more challenging to develop, as excessive heat or reactive oxygen species impair its quality. Notably, meat contains a complex matrix composition that may interact with the nanozyme, reducing its effectiveness. Nanopollution and mass manufacturing are additional obstacles that must be overcome. Therefore, it is vital to choose suitable approaches to ensure meat quality. Furthermore, the safety of nanozymes in meat applications still needs careful consideration owing to their widespread usage.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen, Germany
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fenglei Gao
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Kaijin Guo
- Institute of Orthopedics, Department of Orthopedics, The Affiliated Hospital of Xuzhou Medical University, Xuzhou, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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