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Dai H, Lv T, Liu S, Luo Y, Wang Y, Wang H, Ma L, Wu J, Zhang Y. Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad. Food Chem 2024; 444:138676. [PMID: 38335683 DOI: 10.1016/j.foodchem.2024.138676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
This study fabricated nanocellulose lightweight porous material (TOCNF-G-LPM-TA) as absorbent fresh-keeping pad for meat products, using TEMPO-oxidized cellulose nanofibril (TOCNF) and gelatin as structural skeleton and tannic acid (TA) as antibacterial component of TOCNF lightweight porous material (TOCNF-G-LPM). The adsorption kinetics, capacity and mechanism of TOCNF-G-LPM in different initial concentrations of TA solutions were investigated, the antioxidant and antibacterial properties of TOCNF-G-LPM-TA and its fresh-keeping effect on refrigerated pork at 4 ℃ were studied. Due to strong hydrogen bonding and porous structure, TOCNF-G-LPM exhibited excellent TA adsorption ability (230 mg/g) conforming with pseudo-second-order kinetic and Langmuir isotherm models. TA endowed TOCNF-G-LPM with good antioxidant and antibacterial activities. According to changes in appearance, pH and TVB-N values of pork during storage at 4 ℃, TOCNF-G-LPM-TA effectively extended the shelf life of refrigerated pork. This work provides a facile method for preparing nanocellulose based absorbent fresh-keeping pads.
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Affiliation(s)
- Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Tianyi Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Siyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuyuan Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jihong Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Yuhao Zhang
- 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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Aldalbahi A, Thamer BM, Abdulhameed MM, El-Newehy MH. Fabrication of biodegradable and antibacterial films of chitosan/polyvinylpyrrolidone containing Eucalyptus citriodora extracts. Int J Biol Macromol 2024; 266:131001. [PMID: 38547951 DOI: 10.1016/j.ijbiomac.2024.131001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/08/2024] [Accepted: 03/17/2024] [Indexed: 04/06/2024]
Abstract
The main objective of this work is to develop biodegradable active films through the combination of the extracts with different solvents sourced from Eucalyptus citriodora leaves, with films made of chitosan (Cs) and polyvinylpyrrolidone (PVP). Chromatographic profiling investigations were carried out to examine the antibacterial characteristics of E. citriodora extracts before their direct incorporation into the polymer films. At this point, the potent antimicrobial properties of the phenol compounds and bioactive components demonstrated an antibacterial activity that was particularly noticeable at a hexane resolution. Different morphological characteristics were seen on films made from these solvent extracts, such as Cs/PVP-AE, Cs/PVP-EAE, and Cs/PVP-HE, when scanning electron microscopy was used. Numerous other outcomes of all the interactions between the extract particles and the film were shown by the pores defined by the Cs/PVP film's porous nature. The addition of the extracts, either alone or in combination, greatly enhanced the Cs/NC/PVP films' mechanical characteristics. It has also been shown that adding plant extracts greatly increased the antibacterial activity of these films. These findings reveal that Cs/PVP films loaded with extract may be utilized as more environmentally acceptable substitutes for possible food packaging application by increasing shelf life of food products.
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Affiliation(s)
- Ali Aldalbahi
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Badr M Thamer
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Meera Moydeen Abdulhameed
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Mohamed H El-Newehy
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
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3
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Yong H, Wang Z, Huang J, Liu J. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. Int J Biol Macromol 2024; 260:129568. [PMID: 38246436 DOI: 10.1016/j.ijbiomac.2024.129568] [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: 11/12/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm-1, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %-29.23 % water solubility, 85.61°-86.96° water contact angle, 3.11-3.41 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 0.29-0.34 cm3 mm m-2 day-1 atm-1 oxygen permeability, 31.54-36.20 MPa tensile strength, 50.12 %-56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zeyu Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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4
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An N, Li K, Wang Y, Shen W, Huang X, Xu S, Wu L, Huang H. Biodegradable bio-film based on Cordyceps militaris and metal-organic frameworks for fruit preservation. Int J Biol Macromol 2024; 262:130095. [PMID: 38346621 DOI: 10.1016/j.ijbiomac.2024.130095] [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: 11/21/2023] [Revised: 01/24/2024] [Accepted: 02/08/2024] [Indexed: 02/16/2024]
Abstract
In this study, Cordyceps militaris matrix was employed for the first time to fabricate a biodegradable food packaging. Carmine and Ag@CuBTC were introduced to cross-link with mycelium and were uniformly dispersed within the matrix to enhance the water resistance, antimicrobial, and antioxidant properties of the bio-films. The bio-film displayed high biodegradability, with nearly 100 % degradation achieved after three weeks. The bio-film exhibited exceptional resistance to oxidation (49.30 % DPPH and 93.94 % ABTS•+), as well as effective inhibitory capabilities against E. coli and S. aureus, respectively. The composite film maintained a high CO2/O2 selective permeability, which was advantageous for mitigating fruit metabolism and extending shelf life. Simultaneously, food preservation experiments confirmed that these bio-films can decelerate the spoilage of fruits and effectively prolong the shelf-life of food. The experimental findings indicated that the prepared Bio-R-Ag@Cu film held promise as an environmentally friendly biodegradable material for food packaging.
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Affiliation(s)
- Nan An
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ke Li
- Center for Materials Synthetic Biology, Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Ying Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weijian Shen
- Animal, Plant and Food Inspection Center of Nanjing Customs District, Nanjing 210023, China
| | - Xingxu Huang
- International Research Center of Synthetic Biology, Nanjing Normal University, Nanjing 210023, China
| | - Shiqi Xu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Lina Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
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5
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Li Q, Gong H, Jia X, Wang R, Liu Z, Zhang L, Li J, Jiao T. Electrospinning Silk-Fibroin-Based Fibrous Membranes with AgNPs for Antimicrobial Application. Polymers (Basel) 2024; 16:648. [PMID: 38475331 DOI: 10.3390/polym16050648] [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: 01/18/2024] [Revised: 02/20/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Silk fibroin (SF) has excellent biocompatibility and is one of the most commonly used polymer materials. However, SF fibers have serious drawbacks as antibacterial materials due to their lack of stability and bacterial resistance. Therefore, it is of paramount significance to enhance the stability and bolster the bacterial resistance of SF fibers. In this study, SF fibers were fabricated and loaded with Ag nanoparticles (AgNPs) to improve the antimicrobial properties of the fibers. The impact of reduction conditions on the size of AgNPs was also investigated. In an antibacterial test, the fibers that were prepared exhibited over 98% bacterial resistance against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli). Therefore, as an efficient antibacterial material, these fibers are expected to become a candidate material in medical and textile fields. This study offers a novel approach for the utilization of SF fibers in the realm of antibacterial applications.
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Affiliation(s)
- Qing Li
- Hebei Key Laboratory of Safety Monitoring of Mining Equipment, School of Emergency Equipment, North China Institute of Science and Technology, Langfang 065201, China
| | - Hongyu Gong
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
| | - Xiang Jia
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
| | - Ran Wang
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
| | - Zhiwei Liu
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
| | - Lexin Zhang
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
| | - Jisheng Li
- Hebei Universities Characteristic Sericulture Application Technology Research and Development Center, Sericulture Research Institute, Chengde Medical University, Chengde 067000, China
| | - Tifeng Jiao
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
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Alshehri AA, Hamed YS, Kamel RM, Shawir SMS, Sakr H, Ali M, Ammar A, Saleh MN, El Fadly E, Salama MA, Abdin M. Enhanced physical properties, antioxidant and antibacterial activity of bio-composite films composed from carboxymethyl cellulose and polyvinyl alcohol incorporated with broccoli sprout seed extract for butter packaging. Int J Biol Macromol 2024; 255:128346. [PMID: 37995780 DOI: 10.1016/j.ijbiomac.2023.128346] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 11/25/2023]
Abstract
This study investigated the development of biodegradable films made from a combination of carboxymethyl cellulose (CMC), Polyvinyl alcohol (PVA), and purified extract of broccoli sprout seed (BSSE). The films were characterized for their color, physical properties, surface morphology, crystallinity, mechanical properties, and thermal properties. The addition of BSSE up to 1.4 % to the film matrix imparted opaque color and increased opacity up to 3.652. The films also became less moisture-absorbent 8.21 %, soluble 19.16 %, and permeable to water vapor 1.531 (× 10-10 g.m-1 s-1 pa-1). By utilizing 0.7 % from BSSE inside films, the surface of the films became smoother but became rough with higher concentrations 2.1 % of BSSE. Fourier transform infrared (FT-IR) analysis showed that there was physical interaction between the BSSE extract and the PV/CM matrix. The films showed good thermal stability, and the incorporation of BSSE improved their ability to preserve the acidity, TBARS, peroxide value, and total color differences of butter during cold storage.
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Affiliation(s)
- Azizah A Alshehri
- Department of Home Economic, College of Home Economic, King Khalid University, Abha, Saudi Arabia
| | - Yahya S Hamed
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Reham M Kamel
- Agricultural Engineering Research Institute, Agricultural Research Center, Giza 12611, Egypt
| | - Samar M S Shawir
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hazem Sakr
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt; Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | - Mostafa Ali
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Amin Ammar
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Mohamed N Saleh
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | - Enas El Fadly
- Dairy Sciences Department, Faculty of Agriculture, Kafrelshiekh University, Egypt
| | | | - Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt.
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7
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Wang Y, Li L, Hu J. Development of biobased multifunctional films incorporated with essential oils@polydopamine nanocapsules for food preservation applications. Int J Biol Macromol 2023; 253:127161. [PMID: 37778593 DOI: 10.1016/j.ijbiomac.2023.127161] [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: 05/13/2023] [Revised: 09/20/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
A novel multifunctional soy protein isolate-carboxymethyl cellulose (SPI-CMC) based nanocomposite film was successfully prepared by introducing the polydopamine encapsulated essential oils (EOs@PDA) nanocapsules for food packaging. The EOs@PDA nanocapsules possessed smooth spherical morphology with good dispersion, and the particle size was about 283 nm. The influence of EOs@PDA nanocapsules on the physical, chemical and biological properties of EOs@PDA/SPI-CMC nanocomposite film was investigated. The EOs@PDA nanocapsules were crosslinked with SPI-CMC matrix and distributed uniformly in the matrix. The nanocomposite film with 1 wt% nanocapsules (EP/S-C) also showed excellent antioxidant activity (66.6 ± 0.3 % on DPPH and 98.6 ± 0.1 % on ABTS), superior UV-blocking properties (100 %), advanced antibacterial ability against E. coli and S. aureus, favorable biodegradability (>90 %) and relatively low In vitro cytotoxicity. Also, the EP/S-C nanocomposite film displayed potential to extend the shelf life of fresh cut apple slices (>24 h), perishable cherry tomatoes and blueberries (>6 days). The results suggested that the EOs@PDA/SPI-CMC nanocomposite film had a great possibility in the field of biodegradable and antimicrobial materials for food packaging.
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Affiliation(s)
- Ying Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Lin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
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8
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Yu M, Hou Y, Zheng L, Han Y, Wang D. Soy protein isolate-based active films functionalized with Zanthoxylum bungeanum by-products: Effects on barrier, mechanical, antioxidant and cherry tomato preservation performance. Int J Biol Macromol 2023; 253:127539. [PMID: 37858653 DOI: 10.1016/j.ijbiomac.2023.127539] [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: 05/22/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
In this work, soy protein isolate (SPI)-based films enriched with naturally sourced Zanthoxylum bungeanum leaf extract (ZBLE) were prepared. Different ZBLE contents (0, 1, 3, 5, and 7 % w/w SPI) were incorporated into the SPI matrix to investigate the effect of ZBLE on various properties of the obtained films. ZBLE exhibited excellent compatibility with SPI in terms of tensile strength, water barrier properties, UV-light resistance capability, and antioxidant activities. The films with 5 % ZBLE addition presented the most comprehensive performance. The release of total phenolic compounds in two different aqueous food simulants was analyzed. Furthermore, the films were employed to preserve fresh cherry tomatoes at 25 ± 1 °C for 18 days. The changes in the physicochemical properties (mass loss rate, decay rate, and vitamin C content) of cherry tomatoes revealed that the addition of ZBLE to films significantly extended the storage time. Therefore, the SPI/ZBLE composite film has the potential as an eco-friendly active packaging material for food preservation.
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Affiliation(s)
- Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Lingli Zheng
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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9
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Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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10
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Bakun P, Mlynarczyk DT, Koczorowski T, Cerbin-Koczorowska M, Piwowarczyk L, Kolasiński E, Stawny M, Kuźmińska J, Jelińska A, Goslinski T. Tea-break with epigallocatechin gallate derivatives - Powerful polyphenols of great potential for medicine. Eur J Med Chem 2023; 261:115820. [PMID: 37776575 DOI: 10.1016/j.ejmech.2023.115820] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 10/02/2023]
Abstract
Epigallocatechin gallate (EGCG) is a polyphenol present in green tea (Camellia sinensis), which has revealed anti-cancer effects toward a variety of cancer cells in vitro and protective potential against neurodegenerative diseases such as Alzheimer's and Parkinson's. Unfortunately, EGCG presents disappointing bioavailability after oral administration, primarily due to its chemical instability and poor absorption. Due to these limitations, EGCG is currently not used in medication, but only as a dietary supplement in the form of green tea extract. Therefore, it needs further modifications before being considered suitable for extensive medical applications. In this article, we review the scientific literature about EGCG derivatives focusing on their biological properties and potential medical applications. The most common chemical modifications of epigallocatechin gallate rely on introducing fatty acid chains or sugar molecules to its chemical structure to modify solubility. Another frequently employed procedure is based on blocking EGCG's hydroxyl groups with various substituents. Novel derivatives reveal interesting properties, of which, antioxidant, anti-inflammatory, antitumor and antimicrobial, are especially important. It is worth noting that the most promising EGCG derivatives present higher stability and activity than base EGCG.
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Affiliation(s)
- Paweł Bakun
- Chair and Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland.
| | - Dariusz T Mlynarczyk
- Chair and Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Tomasz Koczorowski
- Chair and Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Magdalena Cerbin-Koczorowska
- Chair and Department of Medical Education, Poznan University of Medical Sciences, Rokietnicka 7, Poznań, 60-806, Poland; Edinburgh Medical School: Medical Education, University of Edinburgh, Chancellor's Building, EH16 4SB, Edinburgh, Scotland, United Kingdom
| | - Ludwika Piwowarczyk
- Chair and Department of Pharmaceutical Chemistry, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Emil Kolasiński
- Chair and Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Maciej Stawny
- Chair and Department of Pharmaceutical Chemistry, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Joanna Kuźmińska
- Chair and Department of Pharmaceutical Chemistry, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Anna Jelińska
- Chair and Department of Pharmaceutical Chemistry, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland
| | - Tomasz Goslinski
- Chair and Department of Chemical Technology of Drugs, Poznan University of Medical Sciences, Grunwaldzka 6, Poznań, 60-780, Poland.
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11
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Wu Y, Wang Y, Lv J, Jiao H, Liu J, Feng W, Sun C, Li X. Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation. Food Chem X 2023; 19:100791. [PMID: 37780287 PMCID: PMC10534098 DOI: 10.1016/j.fochx.2023.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 07/09/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to develop the composite films with antioxidant and biodegradable activity based on egg white protein (EWP) and epigallocatechin gallate (EGCG). Water susceptibility, light transmittance, microstructure and antioxidant properties of the composite films without and with EGCG were fully characterized. It was noted that the addition of EGCG might decrease the moisture content, water solubility and swelling capacity. SEM micrographs revealed that discontinuous blocks and rough surfaces were caused by increasing concentration of EGCG, whereas compact and homogeneous particles appeared when the concentration of EGCG reached to 80 μmol/L. Moreover, the biodegradability of the composite films was demonstrated by the soil degradation properties that they can be almost completely degraded within ten days. Experimental results on the application in chilled fresh pork showed that the EWP-based films could play an antioxidant role when incorporated with EGCG, indicating their great potential for food packaging.
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Affiliation(s)
- Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Han Jiao
- Anhui Rongda Food Co., Ltd., Guangde, Anhui 242200, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenhui Feng
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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12
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Cheung KM, Chong HL, Jiang Z, Ngai T. Water-resistance chitosan film through enzymatic treatment and layer-by-layer assembly with bacterial cellulose for food packaging materials. SOFT MATTER 2023; 19:7696-7707. [PMID: 37664963 DOI: 10.1039/d3sm00826f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
The pervasive presence of plastic packaging has led to significant environmental contamination due to excessive reliance on petrochemicals and the inherent non-biodegradability of these materials. Both bacterial cellulose (BC) and chitosan (CT) films offer a promising option for food packaging purposes due to their sturdy mechanical strength, biodegradability, environmentally friendly manufacturing process, and non-toxic composition. However, the considerable moisture absorption capacity of these eco-friendly materials has hindered their extensive use, as it leads to a reduction in their strength and ability to serve as a barrier. In the present study, we introduced a composite material of BC reinforced with a lauryl gallate grafted CT coating. After grafting CT with lauryl gallate (CT-LG) through enzymatic modification, it showed excellent hydrophobic properties also in a green route of chemistry synthesis. Based on the results of the study, the duration of the water droplet test of the pure CT-LG film and BC coated with CT-LG (BC/CT-LG) films was more than 15 min, showing that water droplets can be completely blocked by the CT-LG coating without water penetration. For the mechanical properties, the wet flexural strength and wet tensile strength of BC/CT-LG films have improved 400% and 70% compared with the original BC. This method produces a composite material with enhanced hydrophobicity and green properties and shows great potential for use in drinking straws or packaging bags.
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Affiliation(s)
- Ka Man Cheung
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong, China.
| | - Hio Lam Chong
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong, China.
| | - Zhuolun Jiang
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong, China.
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong, China.
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13
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Mittal A, Singh A, Hong H, Benjakul S. Chitooligosaccharide-catechin conjugate loaded liposome using different stabilising agents: characteristics, stability, and bioactivities. J Microencapsul 2023; 40:385-401. [PMID: 37130079 DOI: 10.1080/02652048.2023.2209658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 04/28/2023] [Indexed: 05/03/2023]
Abstract
AIM To determine the optimum condition for preparing chitooligosaccharide-catechin conjugate (COS-CAT) liposomes using different stabilising agents. METHODS COS-CAT liposomes (0.1-1%, w/v) were prepared using soy phosphatidylcholine (SPC) (50-200 mM) and glycerol or cholesterol (25-100 mg). Encapsulation efficiency (EE), loading capacity (LC), physicochemical characteristics, FTIR spectra, thermal stability, and structure of COS-CAT liposomes were assessed. RESULTS COS-CAT loaded liposome stabilised by cholesterol (COS-CAT-CHO) showed higher stability as shown by the highest EE (76.81%) and LC (4.57%) and the lowest zeta potential (ZP) (-76.51 mV), polydispersity index (PDI) (0.2674) and releasing efficiency (RE) (53.54%) (p < 0.05). COS-CAT-CHO showed the highest retention and relative remaining bioactivities of COS-CAT under various conditions (p < 0.05). FTIR spectra revealed the interaction between the choline group of SPC and -OH groups of COS-CAT. Phase transition temperature of COS-CAT-CHO was shifted to 184 °C, which was higher than others (p < 0.05). CONCLUSION SPC and cholesterol-based liposome could be used as a promising vesicle for maintaining bioactivities of COS-CAT.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
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14
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Zhao J, Wang Y, Li J, Lei H, Zhen X, Gou D, Liu T. Preparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation. Int J Biol Macromol 2023; 246:125567. [PMID: 37379940 DOI: 10.1016/j.ijbiomac.2023.125567] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/31/2023] [Accepted: 06/24/2023] [Indexed: 06/30/2023]
Abstract
In this study, the composite cling film was prepared by solution casting method using chitosan and golden mushroom foot polysaccharide as substrates, and the structure and physicochemical indexes of the composite cling film were characterized by Fourier infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results showed that compared with single chitosan film, the composite cling film has better mechanical properties and antioxidant properties, and the barrier of UV light and water vapor is also stronger. Due to its high nutritional value, blueberry has a short shelf life due to its thin skin and poor storage resistance. Therefore, in this study, blueberry was used as the object of freshness preservation, and the single chitosan film group and the uncovered group were used as controls, and the weight loss, total bacterial colony, decay rate, respiration intensity, malondialdehyde content, hardness, soluble solids, titratable acid, anthocyanin content, and VC content of blueberry were used as freshness preservation indexes for experiments. The comprehensive results showed that the freshness preservation effect of the composite film group was significantly higher than that of the control group, with better antibacterial properties, antioxidant properties, etc., which could effectively delay fruit decay and deterioration, thus prolonging the shelf life, and thus the chitosan/Enoki mushroom foot polysaccharide composite preservation film has a high potential as a new freshness preservation material for blueberry.
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Affiliation(s)
- Jun Zhao
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Junbo Li
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, No. 6543 Satellite Road, 130022 Changchun, China.
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15
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Yang X, Lan W, Sun X. Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review. Food Chem 2023; 428:136788. [PMID: 37467692 DOI: 10.1016/j.foodchem.2023.136788] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 06/25/2023] [Accepted: 07/01/2023] [Indexed: 07/21/2023]
Abstract
Chitosan is a bio-renewable natural polymeric material. The antibacterial and antioxidant activity of chitosan can be enhanced by grafting with phenolic acids to further expand its application in food. Therefore, this paper focuses on reviewing the structure, antimicrobial and antioxidant activities and their mechanisms with phenolic acid-g-CS, evaluating its cytotoxicity, and describing its application in various food preservation. In general, different reaction mechanisms of phenolic acid-g-CS synthesis lead to different product structures. Compared to chitosan, phenolic acid-g-chitosan exhibited enhanced antibacterial and antioxidant activities. The toxicity assessment showed that phenolic acid-g-CS is not cytotoxic. Moreover, phenolic acid-g-CS has been applied to a variety of food products such as fruits, vegetables and meat with good results. Overall, this review provides a certain reference for subsequent researchers to design phenolic acid-g-CS more rationally and for the subsequent development of phenolic acid-g-CS in food preservation.
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Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
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16
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Mohite P, Shah SR, Singh S, Rajput T, Munde S, Ade N, Prajapati BG, Paliwal H, Mori DD, Dudhrejiya AV. Chitosan and chito-oligosaccharide: a versatile biopolymer with endless grafting possibilities for multifarious applications. Front Bioeng Biotechnol 2023; 11:1190879. [PMID: 37274159 PMCID: PMC10235636 DOI: 10.3389/fbioe.2023.1190879] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 05/03/2023] [Indexed: 06/06/2023] Open
Abstract
Chito-oligosaccharides (COS), derived from chitosan (CH), are attracting increasing attention as drug delivery carriers due to their biocompatibility, biodegradability, and mucoadhesive properties. Grafting, the process of chemically modifying CH/COS by adding side chains, has been used to improve their drug delivery performance by enhancing their stability, targeted delivery, and controlled release. In this review, we aim to provide an in-depth study on the recent advances in the grafting of CH/COS for multifarious applications. Moreover, the various strategies and techniques used for grafting, including chemical modification, enzymatic modification, and physical modification, are elaborated. The properties of grafted CH/COS, such as stability, solubility, and biocompatibility, were reported. Additionally, the review detailed the various applications of grafted CH/COS in drug delivery, including the delivery of small drug molecule, proteins, and RNA interference therapeutics. Furthermore, the effectiveness of grafted CH/COS in improving the pharmacokinetics and pharmacodynamics of drugs was included. Finally, the challenges and limitations associated with the use of grafted CH/COS for drug delivery and outline directions for future research are addressed. The insights provided in this review will be valuable for researchers and drug development professionals interested in the application of grafted CH/COS for multifarious applications.
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Affiliation(s)
- Popat Mohite
- AETs St. John Institute of Pharmacy and Research, Palghar, Maharashtra, India
| | - Sunny R. Shah
- B. K. Mody Government Pharmacy College, Gujarat Technological University, Rajkot, India
| | - Sudarshan Singh
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Tanavirsing Rajput
- AETs St. John Institute of Pharmacy and Research, Palghar, Maharashtra, India
| | - Shubham Munde
- AETs St. John Institute of Pharmacy and Research, Palghar, Maharashtra, India
| | - Nitin Ade
- AETs St. John Institute of Pharmacy and Research, Palghar, Maharashtra, India
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Kherva, India
| | - Himanshu Paliwal
- Drug Delivery System Excellence Centre, Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Songkhla, Thailand
| | - Dhaval D. Mori
- B. K. Mody Government Pharmacy College, Gujarat Technological University, Rajkot, India
| | - Ashvin V. Dudhrejiya
- B. K. Mody Government Pharmacy College, Gujarat Technological University, Rajkot, India
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17
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Abdin M, Mabrouk M, El-Sebaiy L, Eissa M, El-Bana M, Salama MA, El-Beltagy AE, Naeem MA. Composite films based on carboxy methyl cellulose and sodium alginate incorporated Thymus vulgaris purified leaves extract for food application: Assessment, antimicrobial and antioxidant properties. Int J Biol Macromol 2023; 240:124474. [PMID: 37072063 DOI: 10.1016/j.ijbiomac.2023.124474] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/09/2023] [Accepted: 04/12/2023] [Indexed: 04/20/2023]
Abstract
The current study was conducted to develop biodegradable films with matrix composed from carboxymethyl cellulose (CMC), sodium alginate (SA) and different concentrations from Thymus vulgaris purified leaves extract (TVE). The color properties, physical properties, shape of surface, manners of crystallinity, mechanical properties and thermal properties of produced films were investigated. The continuous addition of TVE up to 1.6 % inside films matrix imparted the yellow color of extract that increased opacity to 2.98 and reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.31 %, 30.17 %, 20.18 % and (1.12× 10-10 g.m-1 s-1 pa-1), respectively. Furthermore, the surface micrographs showed smoother surface after using small concentrations of TVE and turned to irregular with rough surface at higher concentrations. The FT-IR analysis indicated typically bands that demonstrated physical interaction between TVE extract and CMC/SA matrix. The fabricated films showed suitable thermal stability with decreasing trend by incorporation of TVE inside CMC/SA films. Furthermore, the developed CMC/SA/TVE2 showed significant effects on preserving the levels of moisture content, titrable acidity, force to puncture and sensory properties of cheddar cheese during cold storage days compared with commercial packaging materials.
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Affiliation(s)
- Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt.
| | - Mostafa Mabrouk
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt; Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Laila El-Sebaiy
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Maher Eissa
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Mohamed El-Bana
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | | | - A E El-Beltagy
- Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
| | - Mohamed Ahmed Naeem
- Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
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18
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Wang Y, Chen S, Yao Y, Wu N, Xu M, Yin Z, Zhao Y, Tu Y. Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films. Int J Biol Macromol 2023; 229:268-281. [PMID: 36581036 DOI: 10.1016/j.ijbiomac.2022.12.187] [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: 08/25/2022] [Revised: 12/08/2022] [Accepted: 12/17/2022] [Indexed: 12/28/2022]
Abstract
In this study, ovotransferrin/chitosan (OVT/CS) composite films cross-linked by citric acid (CA) were prepared and the effects of CA cross-linking on the structure and physicochemical properties of the composite films were investigated. The cross-linking degree measured by 2,4,6-trinitrobenzenesulfonic acid (TNBS) method confirmed that CA was cross-linked with the matrix, and Fourier transform infrared spectroscopy confirmed that more hydrogen bonds and electrostatic interactions were formed between CA and the matrix. Differential scanning calorimetry, X-ray diffraction and Scanning electron microscope images revealed the compatibility between substances. The synergistic inhibition between the matrix results in a significantly higher antibacterial activity of the composite film than the pure film. Compared with uncross-linked films, the mechanical properties, barrier properties and water resistance of the cross-linked films were significantly improved. When the concentration of CA was 5 wt% (W/W, on a dry basis of the weight of OVT and CS), the most significant improvement in film performance was obtained. The tensile strength of the film increased from 32.05 MPa without cross-linking to 61.99 MPa and the swelling degree decreased from 51.5 % to 24.23 %. The observed phenomena suggest that cross-linking OVT and CS with CA can obtain functional edible films with improved properties.
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Affiliation(s)
- Yuyu Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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19
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Wang Z, Huang J, Yun D, Yong H, Liu J. Antioxidant packaging films developed based on chitosan grafted with different catechins: Characterization and application in retarding corn oil oxidation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Gulzar S, Tagrida M, Prodpran T, Benjakul S. Antimicrobial film based on polylactic acid coated with gelatin/chitosan nanofibers containing nisin extends the shelf life of Asian seabass slices. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Gulzar S, Tagrida M, Nilsuwan K, Prodpran T, Benjakul S. Electrospinning of gelatin/chitosan nanofibers incorporated with tannic acid and chitooligosaccharides on polylactic acid film: Characteristics and bioactivities. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Tagrida M, Nilsuwan K, Gulzar S, Prodpran T, Benjakul S. Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Ulu A, Aygün T, Birhanlı E, Ateş B. Preparation, characterization, and evaluation of multi–biofunctional properties of a novel chitosan–carboxymethylcellulose–Pluronic P123 hydrogel membranes loaded with tetracycline hydrochloride. Int J Biol Macromol 2022; 222:2670-2682. [DOI: 10.1016/j.ijbiomac.2022.10.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/20/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022]
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Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. Int J Biol Macromol 2022; 222:3203-3214. [PMID: 36243166 DOI: 10.1016/j.ijbiomac.2022.10.093] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, four dialdehyde starch-catechin (DAS-catechin) conjugates were prepared by conjugating (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) with dialdehyde starch. Then, DAS-catechin conjugates were used as antioxidant and cross-linking agents to produce chitosan (CS) based antioxidant packaging films. The functionality of CS/DAS-catechin conjugate films was determined. Results showed four DAS-catechin conjugates formed Schiff-base linkages and hydrogen bond interactions with CS, resulting in improved film uniformity. Compared with plain CS film, CS/DAS-catechin conjugate films owned higher UV-vis light, water vapor and oxygen barrier ability, lower swelling degree, and stronger tensile strength, thermal stability and antioxidant activity. The cross-linking between CS and DAS-catechin conjugates delayed the biodegradable process of CS film. CS/DAS-catechin conjugate films showed good performance on inhibiting sunflower seed oil oxidation. Notably, CS/DAS-ECG conjugate film had the highest oxygen barrier, mechanical and antioxidant performances among four CS/DAS-catechin conjugate films. Therefore, CS/DAS-ECG conjugate film is an antioxidant packaging candidate for edible oil.
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Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Tilapia Slices. Molecules 2022; 27:molecules27185877. [PMID: 36144610 PMCID: PMC9501574 DOI: 10.3390/molecules27185877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022] Open
Abstract
Gelatin/chitosan solutions incorporated with betel leaf ethanolic extract (BLEE) at varying concentrations were electrospun on polylactic acid (PLA) films. Nanofibers with different morphologies, as indicated by scanning electron microscopy (SEM), were formed after solutions of gelatin/chitosan with and without BLEE were electrospun on PLA films at a constant voltage (25 kV) and a feed rate of 0.4 mL/h. Beaded gelatin/chitosan nanofibers (GC/NF) were found, particularly when high concentrations of BLEE were encapsulated. PLA films coated with GC/NF, and with BLEE added, showed antioxidant and antibacterial activities, which were augmented by increasing BLEE concentrations. Lower water vapor permeability and enhanced mechanical properties were achieved for GC/NF-coated PLA film (p < 0.05). Microbial growth and lipid oxidation of Nile tilapia slices packaged in PLA film coated with GC/NF containing 2% BLEE were more retarded than those packaged in low-density polyethylene (LDPE) bags over refrigerated storage of 12 days. Based on microbial limits, the shelf-life was escalated to 9 days, while the control had a shelf-life of 3 days. Therefore, such a novel film/bag could be a promising active packaging for foods.
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Hu H, Yong H, Zong S, Jin C, Liu J. Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5238-5249. [PMID: 35301727 DOI: 10.1002/jsfa.11877] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/08/2022] [Accepted: 03/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork. In this study, chitosan in combination with starch aldehyde-catechin conjugate (SACC) was used as a novel edible coating material for preserving fresh pork loins at chilled storage (4 ± 1 °C) for 14 days. Effect of chitosan/SACC composite coating on the quality of pork loins including weight loss, colour, pH value, microbial spoilage, lipid oxidation, protein oxidation, texture and sensory attributes during chilled storage was determined. RESULTS Chitosan and SACC had synergistic antioxidant and antimicrobial actions. As compared with uncoated and chitosan coated pork loins, chitosan/SACC coated pork loins showed lower weight loss (7.16%), pH value (5.99), total viable count (7.11 log CFU g-1 ), total volatile base nitrogen content (130.2 mg kg-1 ), lipid oxidation level (0.47 mg malondialdehyde kg-1 ), protein oxidation level (0.047 mmol free thiol group g-1 ) and shear force (27.40 N) on day 14. Meanwhile, chitosan/SACC composite coating effectively maintained the colour, micro-structure and sensory attributes of pork loins throughout chilled storage period. The shelf life of pork loins was extended from 8 days (uncoated samples) to 14 days by chitosan/SACC composite coating. CONCLUSION Chitosan/SACC composite coating effectively retarded the oxidation and spoilage of pork loins during chilled storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Huixia Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Shuai Zong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, P. R. China
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27
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Zhao W, Liang X, Wang X, Wang S, Wang L, Jiang Y. Chitosan based film reinforced with EGCG loaded melanin-like nanocomposite (EGCG@MNPs) for active food packaging. Carbohydr Polym 2022; 290:119471. [PMID: 35550766 DOI: 10.1016/j.carbpol.2022.119471] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/21/2022] [Accepted: 04/06/2022] [Indexed: 11/02/2022]
Abstract
In this study, EGCG loaded melanin-like nanoparticles (EGCG@MNPs) were incorporated into chitosan matrix to prepare an active nanocomposite food packaging film, chitosan-EGCG@MNPs (CH-EM). The influence of EGCG@MNPs on the physical and biological properties of the chitosan film was investigated. The EGCG@MNPs nanoparticles were cross-linked with chitosan through intermolecular hydrogen bonds and uniformly distributed in the matrix. Besides, the incorporation of EGCG@MNPs tremendously improved the solubility, swelling ratio and water vapor barrier properties of the film, and permitted superior ultraviolet rays blocking property. In addition, the mechanical properties, thermal stability and surface hydrophobicity have also been significantly improved. The CH-EM2.0 nanocomposite films also showed excellent oxidation resistance (58.4 ± 4.4%, DPPH and 92.4 ± 1.3%, ABTS+), and strong inhibitory ability against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The experimental results comprehensively showed that the prepared chitosan-EGCG@MNPs nanocomposite film offering excellent potential for eco-friendly active food packaging.
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Affiliation(s)
- Wangchen Zhao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiaoyun Liang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Siqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Longfeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yun Jiang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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Zhang W, Shen J, Gao P, Jiang Q, Xia W. Sustainable chitosan films containing a betaine-based deep eutectic solvent and lignin: Physicochemical, antioxidant, and antimicrobial properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107656] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Xie H, Ouyang K, Zhang L, Hu J, Huang S, Sun W, Xiong H, Zhao Q. Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. Int J Biol Macromol 2022; 210:53-62. [PMID: 35537582 DOI: 10.1016/j.ijbiomac.2022.05.031] [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: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/15/2022]
Abstract
The composite films were prepared by adding rice protein hydrolysate (RH) into chitosan (CH). Effect of four different chitosan molecular weights (MW, 0.8- 1.0, 30, 100, 300 kDa) was evaluated and curcumin was further incorporated into the film to enhance its bioactivities. With increasing MW (<100 kDa), moisture, solubility and water vapor transmission marginally decreased while tensile strength increased. Rice hydrolysate improved the film solubility and extensibility. All films showed extraordinary extensibility ranging from 180.26% to 204.08%. DSC confirmed MW did affect the thermal stability. The lower MW, the higher antioxidant activity of the CH/RH films. The 30 kDa CH/RH film exhibited higher antibacterial activity against both E. coli and S. aureus. Curcumin effectively improved both antibacterial and antioxidant activity of the CH/RH films. Hence, chitosan molecular weight must be chosen carefully according to its application and incorporation of protein hydrolysate into film would be an efficient strategy to modify film performance.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | | | - Weiwei Sun
- Hongsheng Beverage Group, Zhejiang311200, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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30
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Lima R, Fernandes C, Pinto MMM. Molecular modifications, biological activities, and applications of chitosan and derivatives: A recent update. Chirality 2022; 34:1166-1190. [PMID: 35699356 DOI: 10.1002/chir.23477] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/12/2022]
Abstract
Polysaccharides arouse great interest due to their structure and unique properties, such as biocompatibility, biodegradability, and absence of toxicity. Polysaccharides from marine sources are particularly useful due to the wide variety of applications and biological activities. Chitosan, a deacetylated derivative of chitin, is an example of an interesting bioactive marine-derived polysaccharide. Moreover, a wide variety of chemical modifications and conjugation of chitosan with other bioactive molecules are responsible for improvements in physicochemical properties and biological activities, expanding the range of applications. An overview of the synthetic approaches for preparing chitosan, chitosan derivatives, and conjugates is described and discussed. A recent update of the biological activities and applications in different research fields, mainly focused on the last 5 years, is presented, highlighting current trends.
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Affiliation(s)
- Rita Lima
- Laboratório de Química Orgânica e Farmacêutica, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.,Centro interdisciplinar de Investigação marinha e Ambiental (CIIMAR), Universidade do Porto, Matosinhos, Portugal
| | - Carla Fernandes
- Laboratório de Química Orgânica e Farmacêutica, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.,Centro interdisciplinar de Investigação marinha e Ambiental (CIIMAR), Universidade do Porto, Matosinhos, Portugal
| | - Madalena M M Pinto
- Laboratório de Química Orgânica e Farmacêutica, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.,Centro interdisciplinar de Investigação marinha e Ambiental (CIIMAR), Universidade do Porto, Matosinhos, Portugal
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31
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De Carli C, Aylanc V, Mouffok KM, Santamaria-Echart A, Barreiro F, Tomás A, Pereira C, Rodrigues P, Vilas-Boas M, Falcão SI. Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications. Int J Biol Macromol 2022; 213:486-497. [PMID: 35640852 DOI: 10.1016/j.ijbiomac.2022.05.155] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/10/2022] [Accepted: 05/22/2022] [Indexed: 12/18/2022]
Abstract
Developing biodegradable active films has been a promising green approach to overcoming global concerns over the environmental pollution and human health caused by plastic utilization. This study aimed to develop active films based on chitosan (CS), produced from waste crayfish (Procambarus clarkii) shells enriched with bioactive extract (5-20%) of propolis (PS) and to characterize its properties, envisaging food packaging applications. The chromatographic profile of PS extract confirmed its richness, with 41 phenolic compounds. With increasing extract addition to the chitosan, the thickness of the films increased from 61.7 to 71.7 μm, causing a reduction in the light transmission rate, along with a greenish colour shift. The interactions between PS extract and CS was confirmed by infrared spectroscopy, at the same time that the microstructural integrity of the films was checked on the scanning electron microscopy micrographs. The findings also showed that addition of PS enhanced the films thermal stability and mechanical properties e.g., tensile modulus, yield strength, and stress at break. Besides, it improved the antioxidant and antimicrobial activities. Overall, CS-based composite films seem a promising green alternative to petroleum-based synthetic plastics allowing to extend the shelf life of food products due to their eco-friendly nature.
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Affiliation(s)
- Cristiane De Carli
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidade Tecnológica Federal do Paraná - UTFPR, Campus Medianeira, 85884-000 Medianeira, Brazil
| | - Volkan Aylanc
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Kheira M Mouffok
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Arantzazu Santamaria-Echart
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Andreia Tomás
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celeide Pereira
- Universidade Tecnológica Federal do Paraná - UTFPR, Campus Medianeira, 85884-000 Medianeira, Brazil
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Soraia I Falcão
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Jiang Z, Wang J, Xiang D, Zhang Z. Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit. Foods 2022; 11:foods11091360. [PMID: 35564083 PMCID: PMC9100193 DOI: 10.3390/foods11091360] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 05/01/2022] [Accepted: 05/05/2022] [Indexed: 02/06/2023] Open
Abstract
In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative effects on fresh-cut jackfruit were evaluated. Compared to the CS film, the PA-g-CS film showed comprehensive performance improvements, including enhancements of water solubility, anti-ultraviolet capacity, antioxidation, and antibacterial activity. Moreover, compared with CS film, some appreciable and favorable changes of physical properties were observed in the PA-g-CS films, which included water vapor permeability, oxygen permeability, surface morphology, moisture content, and mechanical intensity. Furthermore, compared to CS alone, the application of PA-g-CS films to fresh-cut jackfruit exerted a beneficial effect on the quality of products, as indicated by the inhibition of weight loss, softening, and membrane damage, the maintenance of soluble solids and ascorbic acids contents, as well as a reduced bacterial count and a higher sensory score. Among these PA-g-CS films, the best preservation effect was achieved with the highest degree of grafting (PA-g-CS III). The results suggested that the PA-g-CS film has the potential to be explored as a new type of packaging material for the preservation of fresh-cut fruits and vegetables.
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Affiliation(s)
- Zhiguo Jiang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jiaolong Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
| | - Dong Xiang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
- Correspondence: (D.X.); (Z.Z.)
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.J.); (J.W.)
- Correspondence: (D.X.); (Z.Z.)
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33
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Effect of starch aldehyde-catechin conjugates on the structural, physical and antioxidant properties of quaternary ammonium chitosan/polyvinyl alcohol films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107279] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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34
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Zhang W, Jiang Q, Shen J, Gao P, Yu D, Xu Y, Xia W. The role of organic acid structures in changes of physicochemical and antioxidant properties of crosslinked chitosan films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100792] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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35
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Ma K, Zhe T, Li F, Zhang Y, Yu M, Li R, Wang L. Sustainable films containing AIE-active berberine-based nanoparticles: A promising antibacterial food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107147] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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36
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Guo Q, Xiao X, Lu L, Ai L, Xu M, Liu Y, Goff HD. Polyphenol-Polysaccharide Complex: Preparation, Characterization and Potential Utilization in Food and Health. Annu Rev Food Sci Technol 2022; 13:59-87. [PMID: 35041793 DOI: 10.1146/annurev-food-052720-010354] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Xingyue Xiao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Laifeng Lu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China;
| | - Meigui Xu
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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37
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Zhao W, Liu Z, Liang X, Wang S, Ding J, Li Z, Wang L, Jiang Y. Preparation and characterization of epigallocatechin-3-gallate loaded melanin nanocomposite (EGCG @MNPs) for improved thermal stability, antioxidant and antibacterial activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112599] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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38
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Zhang X, Ismail BB, Cheng H, Jin TZ, Qian M, Arabi SA, Liu D, Guo M. Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications. Carbohydr Polym 2021; 273:118616. [PMID: 34561014 DOI: 10.1016/j.carbpol.2021.118616] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/28/2021] [Accepted: 08/24/2021] [Indexed: 11/19/2022]
Abstract
With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to meet the growing needs of safe and biodegradable packaging. The application of natural essential oils as antimicrobial agents effectively controls the growth of spoilage and pathogenic microbes. Thus, chitosan edible coatings and films incorporated with essential oils have expanded the general applications of antimicrobial packaging in food products. This review summarized the effect of essential oils on modifying the physicochemical characteristics of chitosan-based films. Notably, the antimicrobial efficacy of the developed composite films or coatings was highlighted. The advances in the preparation methods and application of chitosan films were also discussed. Broadly, this review will promote the potential applications of chitosan-essential oils composite films or coatings in antimicrobial packaging for food preservation.
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Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Tony Z Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Mengyan Qian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China.
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39
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Mittal A, Singh A, Benjakul S. The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (
Lates calcarifer
) slices stored in air or under vacuum packaging. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE‐SSI) Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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40
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Mittal A, Singh A, Benjakul S. Preparation and characterisation of liposome loaded with chitosan-epigallocatechin gallate conjugate. J Microencapsul 2021; 38:533-545. [PMID: 34612769 DOI: 10.1080/02652048.2021.1990425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Liposomes (LS) were prepared using chitosan-epigallocatechin gallate (CE) conjugate (0.1 and 0.5%, w/v) and soy phosphatidylcholine (SPC)/cholesterol as a lipid phase (LP) (30 and 60 µmol mL-1). The encapsulation efficiency (EE), particle diameter, zeta potential, and polydispersity index of LS were observed. The highest EE (76.96%) was found when LS was prepared using 0.5% (w/v) of CE conjugate and 60 µmol mL-1 of LP (CELP-60-0.5) (p < 0.05). FTIR analysis showed the interaction between choline present in SPC and OH-groups of CE conjugate. The phase transition temperature of CELP-60-0.5 was 134.67 °C, higher than other samples (p < 0.05). CELP-60-0.5 showed inhibitory action against Gram-positive and Gram-negative bacteria. Higher retention of antioxidant and antimicrobial activities of CELP-60-0.5 was observed than unencapsulated CE conjugate sample when stored for 28 days at 30 °C (p < 0.05). LS might be used as an efficient vesicle for maintaining bioactivities of CE conjugate, plausibly when used as a preservative in foods.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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41
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Tunable and tough porous chitosan/β-cyclodextrin/tannic acid biocomposite membrane with mechanic, antioxidant, and antimicrobial properties. Int J Biol Macromol 2021; 188:696-707. [PMID: 34400232 DOI: 10.1016/j.ijbiomac.2021.08.068] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 08/02/2021] [Accepted: 08/09/2021] [Indexed: 01/01/2023]
Abstract
Herein, tannic acid (TA)-reinforced chitosan (CHS)/β-cyclodextrin (β-CD) biocomposite membranes were prepared by TA solution incubating treatment. The functional groups, crystal structure, and morphological characterizations of the prepared biocomposite membranes were investigated using various methods. The biocomposite membranes were investigated in terms of their wettability, porosity, swelling degree, and water uptake. In vitro antioxidant investigation was carried out through DPPH assay. Moreover, the prepared biocomposite membranes were evaluated for their antimicrobial ability against three different microbial species. The introduction of TA effectively improved the swelling behavior, mechanical strength, and porosity of the biocomposite membranes. TA increased the tensile strength from 0.7 ± 0.2 MPa to a maximum of 2.2 ± 0.6 MPa and elongation at break from 26.9 ± 0.7% to a maximum of 36.7 ± 3.5%. The biocomposite membranes showed an initial burst release of TA (~40%) within 6 h, followed by a gradual release of 100% by 18 h. Furthermore, the introduction of TA into the biocomposite membranes further improved the antimicrobial activities against both bacteria and yeast, as well as the in vitro antioxidant potential. As a consequence, the prepared biocomposite membranes could potentially be used as scaffold in broaden biomedical fields due to their adaptable structure, porosity, greatly antioxidant, and antimicrobial activity.
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42
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Munekata PES, Pateiro M, Bellucci ERB, Domínguez R, da Silva Barretto AC, Lorenzo JM. Strategies to increase the shelf life of meat and meat products with phenolic compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:171-205. [PMID: 34507642 DOI: 10.1016/bs.afnr.2021.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain; Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidad de Vigo, Ourense, Spain.
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Brito J, Hlushko H, Abbott A, Aliakseyeu A, Hlushko R, Sukhishvili SA. Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications. ACS APPLIED MATERIALS & INTERFACES 2021; 13:41372-41395. [PMID: 34448558 DOI: 10.1021/acsami.1c08061] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
While antioxidants are widely known as natural components of healthy food and drinks or as additives to commercial polymer materials to prevent their degradation, recent years have seen increasing interest in enhancing the antioxidant functionality of newly developed polymer materials and coatings. This paper provides a critical overview and comparative analysis of multiple ways of integrating antioxidants within diverse polymer materials, including bulk films, electrospun fibers, and self-assembled coatings. Polyphenolic antioxidant moieties with varied molecular architecture are in the focus of this Review, because of their abundance, nontoxic nature, and potent antioxidant activity. Polymer materials with integrated polyphenolic functionality offer opportunities and challenges that span from the fundamentals to their applications. In addition to the traditional blending of antioxidants with polymer materials, developments in surface grafting and assembly via noncovalent interaction for controlling localization versus migration of antioxidant molecules are discussed. The versatile chemistry of polyphenolic antioxidants offers numerous possibilities for programmed inclusion of these molecules in polymer materials using not only van der Waals interactions or covalent tethering to polymers, but also via their hydrogen-bonding assembly with neutral molecules. An understanding and rational use of interactions of polyphenol moieties with surrounding molecules can enable precise control of concentration and retention versus delivery rate of antioxidants in polymer materials that are critical in food packaging, biomedical, and environmental applications.
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Affiliation(s)
- Jordan Brito
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Hanna Hlushko
- Notre Dame Radiation Laboratory, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Ashleigh Abbott
- Department of Materials Science & Engineering, Missouri University of Science & Technology, Rolla, Missouri 65409, United States
| | - Aliaksei Aliakseyeu
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Raman Hlushko
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Svetlana A Sukhishvili
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
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Singh S, Nwabor OF, Syukri DM, Voravuthikunchai SP. Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness. Int J Biol Macromol 2021; 182:1015-1025. [PMID: 33839180 DOI: 10.1016/j.ijbiomac.2021.04.027] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/04/2021] [Accepted: 04/05/2021] [Indexed: 12/17/2022]
Abstract
Biodegradable chitosan-poly(vinyl alcohol) films containing natural anthocyanin-rich extracts were prepared using solvent casting method and employed as intelligent indicators for monitoring beverages freshness. The surface and cross-sectional scanning electron micrograph indicated a compact structure for the intelligent films, whereas the atomic force micrograph indicated a 16.22 and 20.31 nm increase in surface roughness for Clitoria ternatea and Carissa carandas extract incorporated films, respectively. Moreover, the test films demonstrated enhanced radical scavenging efficacy. The extracts and anthocyanin incorporated films presented excellent colorimetric changes at pH 2 to 8. In addition, the C. ternatea test films showed changes in color for juice stored at 25 °C after 72 h. Photo-degradability results indicated stability of test films stored in dark at 4 °C and 25 °C, whereas leaching study indicated the release of ≤2.0% anthocyanin after 24 h. The cytocompatibilty assay showed that the test and control films were biocompatible with a viability of >80% on HaCat cells. The results demonstrated that the incorporation of anthocyanins-rich extracts into chitosan-poly(vinyl alcohol) did not significantly interfere with the films properties (p > 0.05). The natural anthocyanin incorporated films demonstrated good pH sensing property that could be further explored for monitoring of beverages freshness.
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Affiliation(s)
- Sudarshan Singh
- Natural Product Research Center of Excellence, Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand
| | - Ozioma Forstinus Nwabor
- Natural Product Research Center of Excellence, Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand; Division of Infectious Diseases, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Dwi Marlina Syukri
- Natural Product Research Center of Excellence, Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand
| | - Supayang Piyawan Voravuthikunchai
- Natural Product Research Center of Excellence, Division of Biological Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand.
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