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Wei L, Li J, Qin X, Wang Q, Zhong J. Enhancing the antioxidant properties and compatibility of protein/sodium alginate film by incorporating Zanthoxylum bungeanum essential oil Pickering emulsion. Food Chem 2024; 445:138771. [PMID: 38394912 DOI: 10.1016/j.foodchem.2024.138771] [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: 09/21/2023] [Revised: 01/15/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024]
Abstract
Zanthoxylum bungeanum essential oil (ZBEO) Pickering emulsion was incorporated into rice protein (RP)/sodium alginate (SA)-based film to enhance the antioxidant activity and compatibility. With increasing ZBEO content from 2 % to 4 %, the average size of ZBEO Pickering emulsion ranged from 124.28 to 165.65 nm. The best mechanical property with a tensile strength of 14.56 MPa and hydrophobicity with a water vapor permeability of 2.11 × 10-12 g⋅cm-1⋅s-1⋅Pa-1 of emulsion film were achieved with 0.8 % ZBEO. In addition, the loss of ZBEO in the emulsion films was reduced by 11-14 %. The DPPH radical scavenging activity of emulsion film with 1.2 % ZBEO was 65.54 % in 95 % ethanol. The results of Fourier transform infrared spectroscopy and molecular dynamics simulation showed that electrostatic interactions played a leading role in film formation. Overall, ZBEO Pickering emulsion is an effective method to enhance the antioxidant activity, mechanical strength and hydrophobicity of RP/SA film.
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Affiliation(s)
- Linli Wei
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinsong Li
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Qiang Wang
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Dakhili S, Yekta R, Zade SV, Mohammadi A, Hosseini SM, Shojaee-Aliabadi S. Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration. Food Chem 2024; 439:138152. [PMID: 38070232 DOI: 10.1016/j.foodchem.2023.138152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/10/2024]
Abstract
Fish gelatin (FG) and octenyl succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Satureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that incorporation of BNC improved the tensile strength which was associated with FE-SEM, FTIR and XRD. Moreover, this study focused on the release modeling of SKEO in 4, 25 and 37 °C from nanocomposite films using different release kinetic and Arrhenius models. Also, analysis of variance-simultaneous component analysis (ASCA) and exploratory data visualization by principal component analysis (PCA) were carried out to investigate the effects of two controlled factors. Consequently, the Peleg model showed the best fitting of experimental data. The activation energies decreased by increasing the BNC concentration. This research demonstrated the nanocomposite film containing SKEO would be a suitable candidate for active food packaging.
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Affiliation(s)
- Samira Dakhili
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Somaye Vali Zade
- Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, 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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3
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Hosseiniyeh N, Mohtarami F, Almasi H, Azizi S. Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread. Food Sci Nutr 2024; 12:1706-1723. [PMID: 38455173 PMCID: PMC10916664 DOI: 10.1002/fsn3.3864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 10/21/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO-loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT-IR and FE-SEM. SPI-based films containing LNEO-5% and WPEO-5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO-5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low-density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO-loaded SPI films as a novel active packaging for the bakery industry.
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Affiliation(s)
- Negin Hosseiniyeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Saeedeh Azizi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
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4
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Li X, Liu Y, Luo B, Xiang W, Chen Z. Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films. Int J Biol Macromol 2024; 257:128480. [PMID: 38052284 DOI: 10.1016/j.ijbiomac.2023.128480] [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: 09/01/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/07/2023]
Abstract
A pea starch (PS) and pulp cellulose nanofibers (CNF-P) hybrid matrix biodegradable film was prepared using apple polyphenol (AP) as the active substance. SEM and thermogravimetric analyses showed that apple polyphenols could be uniformly distributed and form hydrogen bonds with the matrix, and the increase in crystallinity improved the thermal stability of the films (the final residue of the films increased from 22.66 % to 31.82 %). The TS and EAB of the films reached their maximum values of 11.14 ± 1.73 MPa and 71.55 ± 8.8 %, respectively, at an AP content of 1.5 %. It should be noted that the antioxidant properties of the films were significantly positively correlated with the AP content, and the DPPH radical scavenging rate of the films reached 73.77 % at an AP content of 4.5 %, which was about 49 times higher than that of the control film. The same trend was observed in the UV-vis spectra. In addition, the total color difference and water solubility of the membranes increased from 4.29 ± 0.29 to 31.86 ± 1.90 and from 20.01 ± 0.97 % to 21.70 ± 1.99 %, respectively, and the biodegradability also showed an upward trend. These findings provide a theoretical basis and data support for the development of multifunctional biodegradable food packaging materials.
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Affiliation(s)
- Xu Li
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China.
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Bangping Luo
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
| | - Zhiwei Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
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5
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Li F, Zhang F, Chen R, Ma Z, Wu H, Zhang Z, Yin S, Zhou M. Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods 2023; 13:22. [PMID: 38201049 PMCID: PMC10778247 DOI: 10.3390/foods13010022] [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: 11/15/2023] [Revised: 12/13/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10-9 g/m·s·Pa to 8.0 × 10-9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.
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Affiliation(s)
- Fuli Li
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Fan Zhang
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Ruixian Chen
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Zexiang Ma
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China;
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Shutao Yin
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
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Reis CA, Gomes A, do Amaral Sobral PJ. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review. Foods 2023; 12:3602. [PMID: 37835255 PMCID: PMC10573032 DOI: 10.3390/foods12193602] [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: 09/02/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
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Affiliation(s)
- Camily Aparecida Reis
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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7
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Zhang W, Goksen G, Zhou Y, Yang J, Khan MR, Ahmad N, Fei T. Application of a Chitosan-Cinnamon Essential Oil Composite Coating in Inhibiting Postharvest Apple Diseases. Foods 2023; 12:3518. [PMID: 37761227 PMCID: PMC10529609 DOI: 10.3390/foods12183518] [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: 08/31/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO concentrations below 4% (v/v). The effectiveness of the composite coating in disease control can be attributed to two factors: the direct inhibitory activity of CEO against pathogens in vitro and the induced resistance triggered by CS on the fruits. Importantly, the incorporation of CEO did not interfere with the induction of resistance by CS in harvested apples. However, it is noteworthy that the inhibitory effect of the CS-CEO composite coating on apple diseases diminished over time. Therefore, a key aspect of enhancing the preservation ability of fruits is improving the controlled release properties of CEO within CS coatings. This will enable a sustained and prolonged antimicrobial effect, thereby bolstering the fruit preservation capabilities of the composite coatings.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Yuanping Zhou
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Naushad Ahmad
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Tao Fei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
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8
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Ran R, Zheng T, Tang P, Xiong Y, Yang C, Gu M, Li G. Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation. Food Chem 2023; 420:136108. [PMID: 37060665 DOI: 10.1016/j.foodchem.2023.136108] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/05/2023] [Accepted: 04/02/2023] [Indexed: 04/17/2023]
Abstract
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.
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Affiliation(s)
- Ruimin Ran
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Tingting Zheng
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Pingping Tang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Yongming Xiong
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Changkai Yang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Min Gu
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Guoying Li
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
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9
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Zhang M, Chen H. Development and characterization of starch‑sodium alginate-montmorillonite biodegradable antibacterial films. Int J Biol Macromol 2023; 233:123462. [PMID: 36716840 DOI: 10.1016/j.ijbiomac.2023.123462] [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: 09/16/2022] [Revised: 01/15/2023] [Accepted: 01/25/2023] [Indexed: 01/30/2023]
Abstract
The biodegradable antibacterial composite film blended with starch and sodium alginate was developed by solution casting method, using montmorillonite as the fortifier and star anise oil as the bacteriostat. Infrared analysis showed that montmorillonite and star anise oil were successfully incorporated into starch and sodium alginate to form a stable composite film. The addition of 6 wt% montmorillonite could enhance several properties of the films, including barrier properties, optical properties, thermal stability and mechanical properties. Meanwhile, the incorporation of star anise oil made the composite films have antibacterial properties to resist E. coli. Packing cherry tomatoes with starch‑sodium alginate-montmorillonite-star anise oil composite film could reduce the weight loss rate and decay rate of fresh cherry tomatoes. Soil burial experiments showed that the composite films exhibited a continuous biodegradation process. The starch‑sodium alginate-montmorillonite-star anise oil films decomposed into little pieces and were completely mixed in the soil within 22 days, which offered an application foreground for the development of biodegradable food packaging film with bacteriostatic activity.
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Affiliation(s)
- Minghui Zhang
- College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongyan Chen
- College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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10
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Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Novel Bioactive Composite Films Based on Pectin-Nanocellulose-Synergistic Triple Essential Oils: Development and Characterization. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03036-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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12
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Chi W, Liu W, Li J, Wang L. Simultaneously realizing intelligent color change and high haze of κ-carrageenan film by incorporating black corn seed powder for visually monitoring pork freshness. Food Chem 2023; 402:134257. [DOI: 10.1016/j.foodchem.2022.134257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/03/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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13
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Sabaghi M, Tavasoli S, Taheri A, Jamali SN, Faridi Esfanjani A. Controlling release patterns of the bioactive compound by structural and environmental conditions: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01786-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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14
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Jesser E, Castillo L, Alonso Y, Urrutia R, Murray A, Domini C, Werdin-González J. Development of active biodegradable films based on chitosan and essential oil to prevent infestation of Plodia interpunctella (Lepidoptera: Pyralidae). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Dubashynskaya NV, Skorik YA. Patches as Polymeric Systems for Improved Delivery of Topical Corticosteroids: Advances and Future Perspectives. Int J Mol Sci 2022; 23:12980. [PMID: 36361769 PMCID: PMC9657685 DOI: 10.3390/ijms232112980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/20/2022] [Accepted: 10/25/2022] [Indexed: 12/25/2023] Open
Abstract
Mucoadhesive polymer patches are a promising alternative for prolonged and controlled delivery of topical corticosteroids (CS) to improve their biopharmaceutical properties (mainly increasing local bioavailability and reducing systemic toxicity). The main biopharmaceutical advantages of patches compared to traditional oral dosage forms are their excellent bioadhesive properties and their increased drug residence time, modified and unidirectional drug release, improved local bioavailability and safety profile, additional pain receptor protection, and patient friendliness. This review describes the main approaches that can be used for the pharmaceutical R&D of oromucosal patches with improved physicochemical, mechanical, and pharmacological properties. The review mainly focuses on ways to increase the bioadhesion of oromucosal patches and to modify drug release, as well as ways to improve local bioavailability and safety by developing unidirectional -release poly-layer patches. Various techniques for obtaining patches and their influence on the structure and properties of the resulting dosage forms are also presented.
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Affiliation(s)
| | - Yury A. Skorik
- Institute of Macromolecular Compounds of the Russian Academy of Sciences, Bolshoy pr. V.O. 31, 199004 St. Petersburg, Russia
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16
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Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Hasan M, Khaldun I, Zatya I, Rusman R, Nasir M. Facile fabrication and characterization of an economical active packaging film based on corn starch–chitosan biocomposites incorporated with clove oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01616-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Gökkaya Erdem B, Kaya S. Edible film fabrication modified by freeze drying from whey protein isolate and sunflower oil: Functional property evaluation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses. Food Res Int 2022; 159:111594. [DOI: 10.1016/j.foodres.2022.111594] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 11/21/2022]
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20
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Sutharsan J, Zhao J. Physicochemical and Biological Properties of Chitosan Based Edible Films. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jenani Sutharsan
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
| | - Jian Zhao
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
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21
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Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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22
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Zhang M, Luo W, Yang K, Li C. Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration. J Food Prot 2022; 85:896-905. [PMID: 34979546 DOI: 10.4315/jfp-21-380] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 12/24/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of a new edible sodium alginate (SA) coating incorporating cinnamon essential oil nanocapsules (CEO-NPs) and nisin were investigated with beef slices in refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH, weight loss, and total volatile base nitrogen) and antimicrobial activity against total bacteria. Changes in color parameters and sensory attributes of all beef samples also were evaluated. Incorporation of the complex of CEO-NPs and nisin into the SA coating retarded the growth of microorganisms and reduced lipid oxidation, as determined by pH, total volatile base nitrogen, and total bacteria counts. This treatment also extended the shelf life of beef slices to 15 days. The SA coating with CEO-NPs and nisin significantly reduced weight loss and improved color, odor, texture, and purge quality of the beef samples. These results suggest that treatment with the SA coating enriched with CEO-NPs and nisin can significantly retard the deterioration of beef slices, and the complex of CEO-NPs and nisin can improve antioxidant, antibacterial, and sensory properties of the SA coating. This new edible coating could be useful for preserving beef slices. HIGHLIGHTS
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Affiliation(s)
- Maoxi Zhang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Wei Luo
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Kuan Yang
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
| | - Cheng Li
- College of Food Science, Sichuan Agriculture University, Yaan 625000, People's Republic of China
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23
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Thi Nguyen T, Pham BTT, Nhien Le H, Bach LG, Thuc CH. Comparative characterization and release study of edible films of chitosan and natural extracts. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100830] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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24
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Fabrication, characterization, and performance of antimicrobial alginate-based films containing thymol-loaded lipid nanoparticles: Comparison of nanoemulsions and nanostructured lipid carriers. Int J Biol Macromol 2022; 207:801-812. [PMID: 35358573 DOI: 10.1016/j.ijbiomac.2022.03.149] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 02/07/2023]
Abstract
Antimicrobial biopolymer films were prepared by incorporating thymol-loaded nanostructured lipid carriers (NLC) or nanoemulsions (NE) into Ca-alginate solutions. Thymol-loaded-NLCs with thymol/lipid mass ratios of 0.1 and 0.2 were prepared and then used to fabricate NLC/alginate films containing either 20% (NLC20 film) or 10% (NLC10 film) of NLCs. Consequently, these two films had the same total thymol mass fraction: R thymol/alginate = 0.02. A nanoemulsion-loaded film (NE film) containing the same amount of thymol and a neat alginate film (control) were also prepared. Incorporation of the NLCs increased the porosity and surface roughness, thickness, water vapor permeability, and yellowness of the films, but decreased their water contact angle, mechanical strength, and swelling ratio. The release of thymol into the air and into water-ethanol solutions was slower for NLC-loaded than NE-loaded films, moreover being slower for the NLC20 than NLC10 films. The antimicrobial activity of the active films was tested on ground beef samples. Their antimicrobial activity was correlated to their release rates, with the NLC20 film giving the longest protection against the enumerated microorganisms. Our results show that encapsulating antimicrobial essential oils within NLCs was more effective at creating antimicrobial films with sustained release properties than encapsulating them within NEs.
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25
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Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
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Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
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26
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Hussein MAM, Gunduz O, Sahin A, Grinholc M, El-Sherbiny IM, Megahed M. Dual Spinneret Electrospun Polyurethane/PVA-Gelatin Nanofibrous Scaffolds Containing Cinnamon Essential Oil and Nanoceria for Chronic Diabetic Wound Healing: Preparation, Physicochemical Characterization and In-Vitro Evaluation. Molecules 2022; 27:2146. [PMID: 35408546 PMCID: PMC9000402 DOI: 10.3390/molecules27072146] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 02/03/2023] Open
Abstract
In this study, a dual spinneret electrospinning technique was applied to fabricate a series of polyurethane (PU) and polyvinyl alcohol-gelatin (PVA/Gel) nanofibrous scaffolds. The study aims to enhance the properties of PU/PVA-Gel NFs loaded with a low dose of nanoceria through the incorporation of cinnamon essential oil (CEO). The as-prepared nCeO2 were embedded into the PVA/Gel nanofibrous layer, where the cinnamon essential oil (CEO) was incorporated into the PU nanofibrous layer. The morphology, thermal stability, mechanical properties, and chemical composition of the produced NF mats were investigated by STEM, DSC, and FTIR. The obtained results showed improvement in the mechanical, and thermal stability of the dual-fiber scaffolds by adding CEO along with nanoceria. The cytotoxicity evaluation revealed that the incorporation of CEO to PU/PVA-Gel loaded with a low dose of nanoceria could enhance the cell population compared to using pure PU/PVA-Gel NFs. Moreover, the presence of CEO could inhibit the growth rate of S. aureus more than E. coli. To our knowledge, this is the first time such nanofibrous membranes composed of PU and PVA-Gel have been produced. The first time was to load the nanofibrous membranes with both CEO and nCeO2. The obtained results indicate that the proposed PU/PVA-Gel NFs represent promising platforms with CEO and nCeO2 for effectively managing diabetic wounds.
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Affiliation(s)
- Mohamed Ahmed Mohamady Hussein
- Clinic of Dermatology, University Hospital of RWTH Aachen, 52074 Aachen, Germany;
- Department of Pharmacology, Medical Research Division, National Research Center, Dokki, Cairo 12622, Egypt
| | - Oguzhan Gunduz
- Center for Nanotechnology & Biomaterials Application and Research (NBUAM), Marmara University, Istanbul 34722, Turkey;
- Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, Istanbul 34722, Turkey
| | - Ali Sahin
- Department of Biochemistry, School of Medicine, Marmara University, Istanbul 34854, Turkey;
- Genetic and Metabolic Diseases Research and Investigation Center (GEMHAM), Marmara University, Istanbul 34854, Turkey
| | - Mariusz Grinholc
- Laboratory of Molecular Diagnostics, Department of Biotechnology, Intercollegiate Faculty of Biotechnology, University of Gdansk, 80307 Gdansk, Poland;
| | - Ibrahim Mohamed El-Sherbiny
- Nanomedicine Laboratory, Center for Materials Science (CMS), Zewail City of Science and Technology, 6th of October, Giza 12578, Egypt
| | - Mosaad Megahed
- Clinic of Dermatology, University Hospital of RWTH Aachen, 52074 Aachen, Germany;
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27
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Bleoanca I, Lanciu A, Patrașcu L, Ceoromila A, Borda D. Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini. MEMBRANES 2022; 12:membranes12030326. [PMID: 35323801 PMCID: PMC8951633 DOI: 10.3390/membranes12030326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/05/2022] [Accepted: 03/11/2022] [Indexed: 02/01/2023]
Abstract
Edible coatings are important for horticulture crops preservation and reducing food waste. Application of edible coatings followed by low-temperature storage prolongs the storability, preserves quality, and decreases the overall postharvest losses. This study evaluated the efficacy of two nanoemulsions formulae containing thyme essential oil and whey proteins as coatings for zucchini, with the purpose of extending their shelf-life. The nanoemulsions were rheologically evaluated and the formula with guar and arabic gum mix stabilizer (S) showed a better capacity to restructure after strain compared to the formulae with Tween 20 (T). The S coating material had a better capacity to integrate nanoparticles compared to T. However, when applied on zucchini, T coating was more effective in reducing weight loss showing 16% weight loss compared to 21% in S, after 42 days. At the end of storage at 10 °C, the T-coated zucchini had better firmness (p < 0.05) compared with S and both coatings were superior to control (p < 0.05). POD (peroxidase) activity was high in peel at the end of storage when also CAT (catalase) showed a sudden increase. On the 42nd day of storage, the highest enzymes activity (CAT, POD, and APX (ascorbate peroxidase)) was present in the S-coated zucchini peel. The most abundant volatile in T coating was α-pinene and 4-carene in S. Sensory analysis showed that T coating delayed the appearance of senescence while S exhibited surface cracks.
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Affiliation(s)
- Iulia Bleoanca
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
| | - Andreea Lanciu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
| | - Livia Patrașcu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania; (L.P.); (A.C.)
| | - Alina Ceoromila
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania; (L.P.); (A.C.)
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (I.B.); (A.L.)
- Correspondence: ; Tel.: +40-336-130-177
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28
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Tian B, Xu D, Cheng J, Liu Y. Chitosan-silica with hops β-acids added films as prospective food packaging materials: Preparation, characterization, and properties. Carbohydr Polym 2021; 272:118457. [PMID: 34420717 DOI: 10.1016/j.carbpol.2021.118457] [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: 04/01/2021] [Revised: 07/04/2021] [Accepted: 07/15/2021] [Indexed: 12/12/2022]
Abstract
In this study, silica (SiO2) and β-acids were added to the chitosan films in order to improve the film's properties. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction analysis (XRD) were used to explore the structure of film. The results of mechanical test indicated that the film containing SiO2 (0.3%) and β-acids (0.3%) could obtain a significant tensile strength (10.04 MPa). The complex films possessed a good inhibitory effect on three types of bacteria, and good antioxidant activity (>56%, DPPH). The release mechanism of β-acids from the films exhibited Fickian diffusion (n < 0.45). During the storage of soybean oil, the films could well control the changes of the peroxide value, acid value and thiobarbituric acid reactant content. Overall, the biofilms not only possess good physical and chemical properties, but also prolongs the time of food storage.
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Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China
| | - Dan Xu
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Jianhua Cheng
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China.
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29
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Azizi-Lalabadi M, Rahimzadeh-Sani Z, Feng J, Hosseini H, Jafari SM. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit Rev Food Sci Nutr 2021; 63:1822-1845. [PMID: 34486886 DOI: 10.1080/10408398.2021.1971154] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC-MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zeinab Rahimzadeh-Sani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Hamed Hosseini
- Department of Mechanical Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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30
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Bahrami A, Fattahi R. Biodegradable carboxymethyl cellulose-polyvinyl alcohol composite incorporated with Glycyrrhiza Glabra L. essential oil: Physicochemical and antibacterial features. Food Sci Nutr 2021; 9:4974-4985. [PMID: 34532009 PMCID: PMC8441511 DOI: 10.1002/fsn3.2449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 05/04/2021] [Accepted: 06/19/2021] [Indexed: 01/26/2023] Open
Abstract
Glycyrrhiza glabra L. root essential oil (GGEO) has well-known antimicrobial and therapeutic features. In this study, a new antimicrobial carboxymethyl cellulose-polyvinyl alcohol (CMC-PVA) binary film was developed using GGEO as an active compound. The effects of various concentrations of GGEO (0.25%, 0.50%, and 0.75%) were scrutinized on the physicochemical and antibacterial properties of composites. It was discovered that GGEO significantly reduced the composite ultimate tensile strength from 17.01 to 3.86 MPa. Further, by increasing the concentration of GGEO to 0.75%, the water vapor permeability and moisture content increased to 13.61 × 10-9 g/m s-1 Pa-1 and 41.06%, respectively. The results indicated that the active films possessed good inhibitory effects against the gram-positive bacteria (L. monocytogenes and Staphylococcus aureus) and were less powerful against gram-negative bacteria (Escherichia coli and S. typhimurium). Finally, the results highlighted that GGEO can act as an excellent antimicrobial agent in combination with CMC-PVA composite.
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Affiliation(s)
- Arash Bahrami
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Reza Fattahi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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31
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Almasi L, Radi M, Amiri S, McClements DJ. Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106733] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Sun Y, Liu Z, Wang X, Zhang F, Huang X, Li J, Sun X, Guo Y, Han X. Effect of HLB value on the properties of chitosan/zein/lemon essential oil film‐forming emulsion and composite film. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15216] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yang Sun
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Xiaomin Wang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Fengjuan Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Xue Huang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Jirui Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Xia Sun
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Yemin Guo
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong 255049 China
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33
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Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111660] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. Int J Biol Macromol 2021; 184:574-583. [PMID: 34146564 DOI: 10.1016/j.ijbiomac.2021.06.067] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 01/24/2023]
Abstract
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
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Affiliation(s)
- Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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35
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Kim EJ, Choi DH. Quality by design approach to the development of transdermal patch systems and regulatory perspective. JOURNAL OF PHARMACEUTICAL INVESTIGATION 2021. [DOI: 10.1007/s40005-021-00536-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Zhang X, Liu D, Jin TZ, Chen W, He Q, Zou Z, Zhao H, Ye X, Guo M. Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106570] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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37
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Yang K, Liu A, Hu A, Li J, Zen Z, Liu Y, Tang S, Li C. Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107783] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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38
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Rather AH, Wani TU, Khan RS, Pant B, Park M, Sheikh FA. Prospects of Polymeric Nanofibers Loaded with Essential Oils for Biomedical and Food-Packaging Applications. Int J Mol Sci 2021; 22:4017. [PMID: 33924640 PMCID: PMC8069027 DOI: 10.3390/ijms22084017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/09/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
Essential oils prevent superbug formation, which is mainly caused by the continuous use of synthetic drugs. This is a significant threat to health, the environment, and food safety. Plant extracts in the form of essential oils are good enough to destroy pests and fight bacterial infections in animals and humans. In this review article, different essential oils containing polymeric nanofibers fabricated by electrospinning are reviewed. These nanofibers containing essential oils have shown applications in biomedical applications and as food-packaging materials. This approach of delivering essential oils in nanoformulations has attracted considerable attention in the scientific community due to its low price, a considerable ratio of surface area to volume, versatility, and high yield. It is observed that the resulting nanofibers possess antimicrobial, anti-inflammatory, and antioxidant properties. Therefore, they can reduce the use of toxic synthetic drugs that are utilized in the cosmetics, medicine, and food industries. These nanofibers increase barrier properties against light, oxygen, and heat, thereby protecting and preserving the food from oxidative damage. Moreover, the nanofibers discussed are introduced with naturally derived chemical compounds in a controlled manner, which simultaneously prevents their degradation. The nanofibers loaded with different essential oils demonstrate an ability to increase the shelf-life of various food products while using them as active packaging materials.
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Affiliation(s)
- Anjum Hamid Rather
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Taha Umair Wani
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Rumysa Saleem Khan
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Bishweshwar Pant
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Mira Park
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Faheem A. Sheikh
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
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Wang A, Lin J, Zhong Q. Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106469] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Karimi Khorrami N, Radi M, Amiri S, McClements DJ. Fabrication and characterization of alginate-based films functionalized with nanostructured lipid carriers. Int J Biol Macromol 2021; 182:373-384. [PMID: 33781817 DOI: 10.1016/j.ijbiomac.2021.03.159] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/14/2021] [Accepted: 03/24/2021] [Indexed: 12/22/2022]
Abstract
This study focuses on the fabrication and characterization of alginate-based films functionalized by incorporating nanostructured lipid carriers (NLCs). The effect of different NLC/alginate mass ratios (R = 0.05, 0.1, 0.2, and 0.35) on the physical, morphological, mechanical, and barrier properties of the calcium-alginate films was evaluated. The addition of the NLCs significantly improved the UV-absorbing properties, without greatly altering their transparent appearance. As the NLC concentration increased, the tensile strength, elastic modulus, and swelling ratio of the films decreased, while their thermal stability, water vapor permeability, and contact angle increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images of the films revealed that NLC incorporation led to a more porous internal structure and a rougher surface. Fourier Transform Infrared (FTIR) analysis indicated that there were no new interactions between the calcium-alginate and NLC constituents within the films. Overall, this study shows that NLCs can be successfully incorporated into calcium-alginate films and used to modulate their physicochemical properties. In future, it will be useful to examine the potential of these films to incorporate hydrophobic bioactives such as drugs, nutraceuticals, antimicrobials, antioxidants, and pigments for specific pharmaceutical or food applications.
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Affiliation(s)
- Neda Karimi Khorrami
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
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41
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Yuan L, Feng W, Zhang Z, Peng Y, Xiao Y, Chen J. Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110462] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Flores Z, San-Martin D, Beldarraín-Iznaga T, Leiva-Vega J, Villalobos-Carvajal R. Effect of Homogenization Method and Carvacrol Content on Microstructural and Physical Properties of Chitosan-Based Films. Foods 2021; 10:foods10010141. [PMID: 33445489 PMCID: PMC7826678 DOI: 10.3390/foods10010141] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence of homogenization conditions and carvacrol content on the microstructure and physical properties of edible nanoemulsified chitosan films. Film-forming emulsions (FFE) were prepared with chitosan (1.5%), Tween 80 (0.5%), and carvacrol (0.25%, 0.5%, and 1.0%); two homogenization methods were used (rotor-stator and rotor-stator followed by high-pressure homogenization). Film internal and surface microstructure was characterized by scanning electron microscopy (SEM) and film physical properties, such as mechanical, optical, and water barrier, were evaluated. Results showed that the high-pressure homogenization method promoted a significant change on film microstructure, leading to improved properties. Carvacrol droplets were smaller and homogeneously distributed in the film when 0.5% (v/v) carvacrol was incorporated (1:1 Tween 80: carvacrol ratio). As a consequence, emulsified films obtained at high pressure were less opaque, had greater elongation, and had a lower permeability to water vapor than those obtained by the rotor-stator method. Therefore, high-pressure homogenization is a good method to obtain edible emulsified films with desirable properties for food preservation.
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Affiliation(s)
- Zoila Flores
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215 Barrio El Espino, Catacamas, Honduras;
| | - Diego San-Martin
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3800708, Chile; (D.S.-M.); (T.B.-I.); (J.L.-V.)
| | - Tatiana Beldarraín-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3800708, Chile; (D.S.-M.); (T.B.-I.); (J.L.-V.)
| | - Javier Leiva-Vega
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3800708, Chile; (D.S.-M.); (T.B.-I.); (J.L.-V.)
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3800708, Chile; (D.S.-M.); (T.B.-I.); (J.L.-V.)
- Correspondence:
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Amjadi S, Almasi H, Ghadertaj A, Mehryar L. Whey protein isolate‐based films incorporated with nanoemulsions of orange peel (
Citrus sinensis
) essential oil: Preparation and characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15196] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Hadi Almasi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ghadertaj
- Healthcare Center of Oshnaviyeh Urmia University of Medical Sciences Urmia Iran
| | - Laleh Mehryar
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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Homayounpour P, Shariatifar N, Alizadeh‐Sani M. Development of nanochitosan-based active packaging films containing free and nanoliposome caraway ( Carum carvi. L) seed extract. Food Sci Nutr 2021; 9:553-563. [PMID: 33473316 PMCID: PMC7802560 DOI: 10.1002/fsn3.2025] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 09/29/2020] [Accepted: 11/09/2020] [Indexed: 12/22/2022] Open
Abstract
The biocompatible active films were prepared based on nanochitosan (NCh) containing free and nanoliposome caraway seed extract (NLCE). The produced films were characterized by physico-mechanical, barrier, structural, color, antimicrobial, and antioxidant properties. The average particle size of NLCE was 78-122 nm, and the encapsulation efficiency (EE%) was obtained 49.87%-73.07%. Nanoliposomes with the lowest size and the highest encapsulation efficiency were merged with the film samples. NCh/CE3% and NCh/NLCE3% films had higher stability compared to other films and showed the highest antimicrobial activity (3.68 mm inhibition) and radical quenching capacity (51%), respectively. Likewise, biodegradable active films containing nanoliposomes had lower antimicrobial potential and higher antioxidant capacity than films containing free extract with similar concentration. The Fourier-transform infrared spectroscopy (FTIR) results revealed new interactions between NCh and nanoliposomes. Scanning electron microscopy (SEM) investigation also exhibited a homogenous structure and nearly smooth surface morphology with a good dispersion for NCh/NLCE films. Despite an increase in yellowness (b value) and a decrease in whiteness (L value) index, the incorporation of nanoliposomes within the NCh films improved the mechanical flexibility (from 10.2% to 15.05%) and reduced water vapor permeability (WVP) (from 14.2 × 10-12 g/m·s·Pa to 11.9 × 10-12 g/m·s·Pa). Today, due to the growing trend toward natural ingredients, the use of nanoparticles derived from plant derivatives has expanded in the food industry owing to their antimicrobial and antioxidant properties.
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Affiliation(s)
- Parisa Homayounpour
- Department of Food Science and TechnologyIslamic Azad UniversityDamghan BranchDamghanIran
| | - Nabi Shariatifar
- Food Safety and Hygiene DivisionDepartment of Environmental HealthSchool of Public HealthTehran University of Medical SciencesTehranIran
- Halal Research Center of Islamic Republic of IranTehranIran
| | - Mahmood Alizadeh‐Sani
- Food Safety and Hygiene DivisionDepartment of Environmental HealthSchool of Public HealthTehran University of Medical SciencesTehranIran
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Wu H, Lu J, Xiao D, Yan Z, Li S, Li T, Wan X, Zhang Z, Liu Y, Shen G, Li S, Luo Q. Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106138] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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46
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Feng X, Wang W, Chu Y, Gao C, Liu Q, Tang X. Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110123] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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de Oliveira LIG, de Oliveira KÁR, de Medeiros ES, Batista AUD, Madruga MS, dos Santos Lima M, de Souza EL, Magnani M. Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102506] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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48
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do Nascimento EG, de Azevedo EP, Alves-Silva MF, Aragão CFS, Fernandes-Pedrosa MF, da Silva-Junior AA. Supramolecular aggregates of cyclodextrins with co-solvent modulate drug dispersion and release behavior of poorly soluble corticosteroid from chitosan membranes. Carbohydr Polym 2020; 248:116724. [PMID: 32919548 DOI: 10.1016/j.carbpol.2020.116724] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 06/13/2020] [Accepted: 06/30/2020] [Indexed: 01/29/2023]
Abstract
In this study, the ability of different beta-cyclodextrins to facilitate homogeneous dispersion of triamcinolone acetonide (TA) into chitosan membranes is assessed. Drug loading was assessed through atomic force microscopy (AFM), scanning electron microscopy (MEV-FEG), and X-ray diffraction analyses. Drug interactions with the co-polymer were investigated with Fourier transform infrared spectroscopy, thermal analyses. Swelling assay, and in vitro drug release experiment were used to assess TA release behavior. Undispersed particles of drug were observed to remain in the simple chitosan membranes. Hydroxypropyl-β-cyclodextrin enabled the dispersion of TA into chitosan membranes and subsequent sustained drug release. In addition, the membrane performance as a drug delivery device is improved by adding specified amounts of the co-solvent triethanolamine. The experimental data presented in this study confirm the utility of our novel and alternative approach for obtaining a promising device for slow and controlled release of glucocorticoids, such as triamcinolone acetonide, for topical ulcerations.
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Affiliation(s)
- Ednaldo Gomes do Nascimento
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, UFRN, Gal. Gustavo Cordeiro de Farias, Petrópolis, 59072-570, Natal, RN, Brazil
| | - Eduardo Pereira de Azevedo
- Department of Pharmacy, Federal University of Potiguar, UnP, Av. Sen. Salgado Filho, 1610, Lagoa Nova, 59056-000, Natal, RN, Brazil
| | - Mariana Farias Alves-Silva
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, UFRN, Gal. Gustavo Cordeiro de Farias, Petrópolis, 59072-570, Natal, RN, Brazil
| | - Cícero Flávio S Aragão
- Laboratory of Quality Control of Pharmaceuticals, Department of Pharmacy, Federal University of Rio Grande do Norte, UFRN, Gal. Gustavo Cordeiro de Farias, Petrópolis, 59072-570, Natal, RN, Brazil
| | - Matheus F Fernandes-Pedrosa
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, UFRN, Gal. Gustavo Cordeiro de Farias, Petrópolis, 59072-570, Natal, RN, Brazil
| | - Arnóbio Antônio da Silva-Junior
- Laboratory of Pharmaceutical Technology and Biotechnology, Department of Pharmacy, Federal University of Rio Grande do Norte, UFRN, Gal. Gustavo Cordeiro de Farias, Petrópolis, 59072-570, Natal, RN, Brazil.
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Physicomechanical properties, release kinetics, and antimicrobial activity of activated low-density polyethylene and orientated polypropylene films by Thyme essential oil active component. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00690-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register]
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50
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Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100547] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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