1
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Yi F, Chen X, Hou F, Song L, Zhan S, Wang X, Zhang R, Yang Q, Wang X, Liu Z. Chitosan/zein-based sustained-release composite films: Fabrication, physicochemical properties and release kinetics of tea polyphenols from polymer matrix. Int J Biol Macromol 2024; 269:131970. [PMID: 38697413 DOI: 10.1016/j.ijbiomac.2024.131970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/03/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
This study investigated the properties of chitosan/zein/tea polyphenols (C/Z/T) films and analyzed the release kinetics of tea polyphenols (TP) in various food simulants to enhance the sustainability and functionality of food packaging. The results revealed that TP addition enhanced the hydrophilicity, opacity and mechanical properties of film, and improved the compatibility between film matrix. 1.5 % TP film showed the lowest lightness (76.4) and the highest chroma (29.1), while 2 % TP film had the highest hue angle (1.5). However, the excessive TP (above 1 % concentration) led to a decrease in compatibility and mechanical properties of film. The TP concentration (2 %) resulted in the highest swelling degree in aqueous (750.6 %), alcoholic (451.1 %), and fatty (6.4 %) food simulants. The cumulative release of TP decreased to 16.32 %, 47.13 %, and 5.87 % with the increase of TP load in the aqueous, alcoholic, and fatty food simulants, respectively. The Peleg model best described TP release kinetics. The 2 % TP-loaded film showed the highest DPPH (97.13 %) and ABTS (97.86 %) free radical scavenging activity. The results showed TP release influenced by many factors and obeyed Fick's law of diffusion. This study offered valuable insights and theoretical support for the practical application of active films.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiuxiu Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiaomin Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Qingqing Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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2
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Yang Z, Wang Z, Liu P, Liu W, Xu Y, Zhou Y, Yu Z, Zheng M, Xiao Y, Liu Y. Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness. Food Chem 2024; 454:139830. [PMID: 38820633 DOI: 10.1016/j.foodchem.2024.139830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/02/2024]
Abstract
In this study, the β-cyclodextrin encapsulated betanin (BET@β-CD) with improved thermal stability and retention as well as the berberine (BBR) with aggregate induced luminescence effect were incorporated into corn amylose (CA) biomatrix to develop colorimetric/fluorescent dual-channel smart film. Results shown that the added functional components were uniformly distributed in the film matrix. The high tensile strength (78.87%), low water solubility (31.15%) and water vapor permeability (1.24 × 10-10 g Pa-1 s-1 m-1) of the film predicted its acceptable stability. It was worth mentioning that the film displayed excellent responsiveness to volatile ammonia (0.025-25 mg/mL) with at least 4 times recyclability. Application experiment demonstrated that the film can achieve macroscopic dynamic monitoring of the freshness of shrimps stored at 25 °C, 4 °C, -20 °C under daylight (red to yellow) and UV light (yellow-green to blue-green). Thus, the study suggests an attractive and effective strategy for constructing dual-mode smart packaging materials for food freshness detection.
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Affiliation(s)
- Zan Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zheng Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Pan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Wenya Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingran Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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3
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [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: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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4
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Gao L, Sun H, Nagassa M, Li X, Pei H, Liu S, Gu Y, He S. Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds. Int J Biol Macromol 2024; 267:131439. [PMID: 38593902 DOI: 10.1016/j.ijbiomac.2024.131439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/01/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material.
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Affiliation(s)
- Lingyan Gao
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China.
| | - Merga Nagassa
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Xiao Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hui Pei
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shuyun Liu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yingying Gu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China.
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5
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Lin W, Wang J, Wang M, Li Z, Ni Y, Wang J. Recyclable bactericidal packaging films for emperor banana preservation. Food Chem 2024; 438:138002. [PMID: 37980874 DOI: 10.1016/j.foodchem.2023.138002] [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: 05/08/2023] [Revised: 11/03/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
Food safety issues and food waste have always been hot topics of concern. This study aimed to develop a recyclable bactericidal packaging film that combines polylactic acid (PLA), graphitic carbon nitride (CN) and carbon nanotubes (CNT) to extend food shelf life. This film exhibited compactness and thermostability, as observed by scanning electron microscope and differential scanning calorimeter. The temperature of P/CN/CNT film could still reach 54 ± 4 °C after being used for 3 times. The film still has bactericidal activity on the 5th cycle use except for L. monocytogenes revealed by morphological characterization on bacteria. This film effectively extended the shelf life of banana to 7 days, as confirmed by measurements of hardness, pH value and total bacterial count of banana. This study provides a packaging film with recyclable bactericidal ability.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jingyao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mengyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, China.
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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6
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Gao S, Song H, Wang Q, Zhang X, Zhang H, Wang W, Hou H. Starch/poly (butylene adipate-co-terephthalate) blown films contained the quaternary ammonium salts with different N-alkyl chain lengths as antimicrobials. Food Chem 2024; 436:137650. [PMID: 37837685 DOI: 10.1016/j.foodchem.2023.137650] [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: 07/19/2023] [Revised: 09/29/2023] [Accepted: 09/30/2023] [Indexed: 10/16/2023]
Abstract
Antimicrobial biodegradable packaging is in high demand as a one-two punch against microbiological and plastic hazards. Two quaternary ammonium salts (QAS) with different N-alkyl chain lengths were used for starch/poly (butylene adipate-co-terephthalate) (PBAT) blown antimicrobial films. Dioctadecyl dimethyl ammonium chloride (D1821) contributed to a homogeneous film morphology at 5% w/w level, while micro-pores occurred with didodecyl dimethyl ammonium chloride (D1221). Increasing QAS content weakened hydrogen bonding interactions. D1821 promoted the formation of intercalated structure of nano-clays, and improved the strength, thermal stability, barrier, and surface hydrophobicity of the films. Conversely, adding D1221 decreased the mechanical properties, and significantly enhanced the surface hydrophilicity. The films with 3% and 5% w/w D1221 obviously inhibited the growth of both Staphylococcus aureus and Escherichia coli, while those with D1821 cannot show clear zone against the Gram-negative. 5% w/w D1221-loaded film delayed the growth of microorganisms in beef, of which the total viable count was 5.75 lg CFU/g after 21-day chilling storage. Findings supported that QAS had the potential for manufacturing starch/PBAT antimicrobial packaging, but the release kinetics and cytotoxicity still need to be systematically explored before application.
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Affiliation(s)
- Shan Gao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China
| | - Haiming Song
- College of Management, Ocean University of China, Qingdao, Shandong Province, 266100, China
| | - Qiantong Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China
| | - Xiaochi Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong Province, 271018, China.
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7
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Zhang Y, Pu Y, Jiang H, Chen L, Shen C, Zhang W, Cao J, Jiang W. Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits. Food Chem 2024; 435:137534. [PMID: 37769562 DOI: 10.1016/j.foodchem.2023.137534] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/18/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation.
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Affiliation(s)
- Yiqin Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chaoyu Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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8
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Wang K, Wang Y, Cheng M, Wang Y, Zhao P, Xi X, Lu J, Wang X, Han X, Wang J. Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 258:128985. [PMID: 38154359 DOI: 10.1016/j.ijbiomac.2023.128985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.
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Affiliation(s)
- Kaiyue Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yifan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiumei Xi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jinhang Lu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xin Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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9
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de Menezes FLG, de Lima Leite RH, Dos Santos FKG, Aria AI, Mendes Aroucha EM. TiO 2 incorporated into a blend of biopolymeric matrices improves film properties and affects the postharvest conservation of papaya fruits under UV light. Food Chem 2024; 433:137387. [PMID: 37690129 DOI: 10.1016/j.foodchem.2023.137387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/27/2023] [Accepted: 08/31/2023] [Indexed: 09/12/2023]
Abstract
This work investigated the properties of chitosan-cassava starch biopolymeric films containing nanometric photoactive TiO2 particles for use in postharvest conservation of papaya fruits under UV light at a temperature of 15 ± 1 °C and a relative humidity of 90 ± 1 % for 24 days. Starch-chitosan blend films showed intermediate hydrophobicity and improved mechanical properties. The addition of 1 % TiO2 into the polymeric matrix of starch/chitosan (1:1) further improved the mechanical properties with solubility of 16.04 ± 0.41 %, visible transmittance of 31.76 ± 1.58 %, and reduced UV transmittance of more than 97 %. However, the addition of TiO2 exceeding 1 % led to the formation of agglomerates and excessive reduction in film transparency. UV exposure damaged the fruit peel and resulted in a higher weight loss. In contrast, the addition of 1 % TiO2 to the blend reduced the weight loss in light and dark by 7.12 ± 1.57 % and 5.27 ± 0.31 % respectively, and delayed fruit ripening.
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Affiliation(s)
| | | | | | - Adrianus Indrat Aria
- School of Aerospace, Transport, and Manufacturing, Cranfield University, United Kingdom.
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10
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO 2-doped carbon dots derived from sweet potato peels. Int J Biol Macromol 2024; 259:129371. [PMID: 38228207 DOI: 10.1016/j.ijbiomac.2024.129371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/16/2023] [Accepted: 01/08/2024] [Indexed: 01/18/2024]
Abstract
Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7-12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.
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Affiliation(s)
- Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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11
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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [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: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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12
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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13
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Shen Q. Advances in surface properties characterization and modification for lignin. Int J Biol Macromol 2023; 253:126806. [PMID: 37703980 DOI: 10.1016/j.ijbiomac.2023.126806] [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: 07/10/2023] [Revised: 08/31/2023] [Accepted: 09/06/2023] [Indexed: 09/15/2023]
Abstract
Renewed interests on lignin and its derivatives have led to increasingly more investigations due to the problems in environmental impact while with the great reuse possibilities for producing them-based new and advanced materials to reduce the petroleum achieving sustainable development. The related studies have shown more integrated database on the surface properties characterization and modification of those renewable materials. Based on numerous works did at our group and others reported elsewhere, this review covers the surface properties of lignin and its derivatives in relation to various methods and theories. In this work, the progress on the recent developments of advanced methods for lignin surface characterization and modification are also documented. Of this review, a perspective is finally presented.
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Affiliation(s)
- Qing Shen
- State Key Laboratory for Modification of Chemical Fibers and Polymers, Polymer Department of Donghua University, 2999 Renmin Rd., 201600 Songjiang, Shanghai, PR China.
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14
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Yi F, Hou F, Zhan S, Song L, Zhang R, Han X, Sun X, Liu Z. Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin. Int J Biol Macromol 2023; 253:127037. [PMID: 37742899 DOI: 10.1016/j.ijbiomac.2023.127037] [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: 08/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus). The results of morphology (SEM) and spectrum (FT-IR and XRD) indicated that the incorporation of RRA could enhance the interaction between polymer matrix. The addition of RRA had no significant effect on the thermal stability of films. The chitosan/zein/red radish anthocyanin (C/Z/R) films exhibited higher tensile strength, Young's modulus, hydrophobicity, antioxidant activity and lower elongation at break. The C/Z/R films had stronger water vapor and gas barrier capacity. The C/Z/R films showed a pH-sensitive color variation from red (pH 2) to green (pH 12) and good reversibility under alkaline and acidic environment. The prepared smart film could be successfully used for the quality monitoring of mushroom.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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15
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Zafar MM, Chattha WS, Khan AI, Zafar S, Subhan M, Saleem H, Ali A, Ijaz A, Anwar Z, Qiao F, Shakeel A, Seleiman MF, Wasonga DO, Parvaiz A, Razzaq A, Xuefei J. Drought and heat stress on cotton genotypes suggested agro-physiological and biochemical features for climate resilience. FRONTIERS IN PLANT SCIENCE 2023; 14:1265700. [PMID: 38023925 PMCID: PMC10643170 DOI: 10.3389/fpls.2023.1265700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Accepted: 09/13/2023] [Indexed: 12/01/2023]
Abstract
This study aimed to investigate the impact of individual drought, heat, and combined drought and heat stress on twelve cotton genotypes, including eight tolerant and four susceptible genotypes. A field experiment was carried out by employing a randomized complete block split-plot design, with treatments (control, drought, heat, drought + heat), and cotton genotypes assigned to the main plots and sub-plots respectively. The results showed that the combined stress had a more severe impact on the yield and fiber quality of cotton genotypes compared to individual stresses. Among the studied genotypes, FB-Shaheen, FH-207, MNH-886, and White Gold exhibited superior performance in regard to agronomic and fiber quality characters under combined stress environments. Physiological parameters, including transpiration rate, stomatal conductance, relative water contents, and photosynthetic rate, were significantly reduced under combined stress. However, specific genotypes, MNH-886, FH-207, White Gold, and FB-Shaheen, demonstrated better maintenance of these parameters, indicating their enhanced tolerance to the combined stress. Furthermore, the accumulation of reactive oxygen species was more pronounced under combined stress compared to individual stressors. Tolerant genotypes showed lower levels of H2O2 and MDA accumulation, while susceptible genotypes exhibited higher levels of oxidative damage. Antioxidant enzyme activities, such as superoxide dismutase, peroxidase, and catalase, increased under combined stress, with tolerant genotypes displaying higher enzyme activities. Conversely, susceptible genotypes (AA-703, KZ 191, IR-6, and S-15) demonstrated lower increases in enzymatic activities under combined stress conditions. Biochemical traits, including proline, total phenolic content, flavonoids, and ascorbic acid, exhibited higher levels in resistant genotypes under combined stress, while sensitive genotypes displayed decreased levels of these traits. Additionally, chlorophyll a & b, and carotenoid levels were notably decreased under combined stress, with tolerant genotypes experiencing a lesser decrease compared to susceptible genotypes.
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Affiliation(s)
- Muhammad Mubashar Zafar
- Sanya Institute of Breeding and Multiplication, Hainan University, Sanya, China
- School of Tropical Agriculture and Forestry, Hainan University, Danzhou, China
- State Key Laboratory of Cotton Biology, Key Laboratory of Biological and Genetic Breeding of Cotton, The Ministry of Agriculture, Institute of Cotton Research, Chinese Academy of Agricultural Science, Anyang, Henan, China
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Waqas Shafqat Chattha
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Azeem Iqbal Khan
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Saba Zafar
- Department of Biochemistry and Biotechnology, The Women University Multan, Multan, Pakistan
| | - Mishal Subhan
- Department of Microbiology and Molecular genetics, The Women University Multan, Multan, Pakistan
| | - Huma Saleem
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Arfan Ali
- FB Genetics, Four Brothers Group, Lahore, Pakistan
| | - Aqsa Ijaz
- Nuclear Institute for Agriculture and Biology College (NIAB-C), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, Pakistan
| | - Zunaira Anwar
- Nuclear Institute for Agriculture and Biology College (NIAB-C), Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, Pakistan
| | - Fei Qiao
- Sanya Institute of Breeding and Multiplication, Hainan University, Sanya, China
| | - Amir Shakeel
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Mahmoud F. Seleiman
- Plant Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Daniel O. Wasonga
- Department of Crop Sciences, University of Illinois Urbana-Champaign, Urbana, IL, United States
| | - Aqsa Parvaiz
- Department of Biochemistry and Biotechnology, The Women University Multan, Multan, Pakistan
| | - Abdul Razzaq
- Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
| | - Jiang Xuefei
- Sanya Institute of Breeding and Multiplication, Hainan University, Sanya, China
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16
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da Silva Liber Lopes PM, Campos CNS, Teodoro PE, Costa MG, de Souza Júnior JP, de Mello Prado R. The synergistic effects of soil-applied boron and foliar-applied silicon on cotton fiber quality and yield. BMC PLANT BIOLOGY 2023; 23:520. [PMID: 37884892 PMCID: PMC10605965 DOI: 10.1186/s12870-023-04542-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Accepted: 10/18/2023] [Indexed: 10/28/2023]
Abstract
Studies of boron (B) and silicon (Si) synergy in cotton crops have shown promising results; however, the focus was on the foliar application of B and Si. Nonetheless, B is an element with little mobility in the plant and its best form of application is in the soil. Thus, the objective of this study was to evaluate the synergistic effect of soil applied B and foliar applied sSi on fiber quality and crop yield of cotton. For this purpose, a field experiment was carried out using cotton cultivar FM 985 GLTP. The soil's B in the experimental site is classified as low for cotton cultivation. The experiment was conducted in a randomized complete-block design, in a 3 × 2 factorial scheme, with three doses of B: 0.0 kg ha-1 (deficiency), 2.0 kg ha-1 (recommended dose), and 4.0 kg ha-1 (high dose) in the absence and presence (920 g L-1) of Si, with four replications. One week after the 4th application of Si, B and Si leaf content was determined. At boll opening, crop yield was estimated, and fiber quality analysis was realized. Boron deficiency reduced cotton yield, in 11 and 9%, compared to the application of 2 and 4 kg ha-1 of B, respectively. The presence of Si, however, increased plant yield in 5% in the treatments with 0 and 2 kg ha-1 of B, respectively. Cotton fiber length and elongation were not influenced by the B doses and Si presence. Fiber breaking strength was increased in 5% by the presence of Si and was not influenced by B deficiency. Micronaire was 8% smaller in the treatment with 0 kg ha-1 of B and 6% smaller in the absence of Si. Short fiber index was 4% greater in the plants of the treatment with 0 kg ha-1 of B. The results of this study reports that the complementation with Si via foliar application increases fiber quality by enhance breaking strength and micronaire. In conclusion, the interaction between soil-applied B and foliar-applied Si is beneficial for cotton cultivation, resulting in high cotton yield with better fiber quality.
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Affiliation(s)
| | - Cid Naudi Silva Campos
- Federal University of Mato Grosso Do Sul (UFMS), Rod MS 306, Km 105 S/N, Chapadão Do Sul, Brazil
| | - Paulo Eduardo Teodoro
- Federal University of Mato Grosso Do Sul (UFMS), Rod MS 306, Km 105 S/N, Chapadão Do Sul, Brazil
| | - Milton Garcia Costa
- Department of Agricultural Production, São Paulo State University 'Júlio de Mesquita Filho' (UNESP), School of Agricultural and Veterinarian Sciences, Via de Acesso Prof. Paulo Donato Castellane S/N, Jaboticabal, 14884900, Brazil
| | | | - Renato de Mello Prado
- Department of Agricultural Production, São Paulo State University 'Júlio de Mesquita Filho' (UNESP), School of Agricultural and Veterinarian Sciences, Via de Acesso Prof. Paulo Donato Castellane S/N, Jaboticabal, 14884900, Brazil
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17
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Umair M, Sultana T, Xun S, Jabbar S, Riaz Rajoka MS, Albahi A, Abid M, Ranjha MMAN, El‐Seedi HR, Xie F, Khan KUR, Liqing Z, Zhendan H. Advances in the application of functional nanomaterial and cold plasma for the fresh-keeping active packaging of meat. Food Sci Nutr 2023; 11:5753-5772. [PMID: 37823138 PMCID: PMC10563703 DOI: 10.1002/fsn3.3540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 10/13/2023] Open
Abstract
The most recent advancements in food science and technology include cold sterilization of food and fresh-keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanoparticles, including titanium dioxide (TiO2) and ferric oxide (Fe2O3). However, there are still significant concerns about the toxicity and safety of these functional nanoparticles. This review emphasizes the bacteriostatic and fresh-keeping properties of functional nanoparticles as well as their packaging strategies using the ultraviolet photo-catalysis effect. High-voltage electric field cold plasma (HVEF-CP) is the most innovative method of cold-sterilizing food. HVEF-CP sterilizes by producing photoelectrons, ions, and active free radicals on food media, which come into contact with the bacteria's surface and destroy their cells. Next, this review also assesses the photocatalytic activity and bacteriostasis kinetics of nanosized TiO2 and Fe2O3 in poultry, beef, and lamb. In addition, this review also emphasizes the importance of exploiting the complex interaction processes between TiO2 and Fe2O3, along with dietary components and their utilization in the fresh meat industry.
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Affiliation(s)
- Muhammad Umair
- College of PharmacyShenzhen Technology UniversityShenzhenChina
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Tayyaba Sultana
- College of Public AdministrationNanjing Agriculture UniversityNanjingChina
| | - Song Xun
- College of PharmacyShenzhen Technology UniversityShenzhenChina
| | - Saqib Jabbar
- National Agricultural Research Centre (NARC)Food Science Research Institute (FSRI)IslamabadPakistan
| | - Muhammad Shahid Riaz Rajoka
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Amgad Albahi
- National Food Research Centre, KhartoumMinistry of Agriculture and Natural ResourcesKhartoumSudan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture UniversityRawalpindiPakistan
| | | | - Hesham R. El‐Seedi
- Department of Chemistry, Faculty of ScienceIslamic University of MadinahMadinahAl Madinah Al MunawwarahSaudi Arabia
- International Research Center for Food Nutrition and SafetyJiangsu UniversityZhenjiangChina
| | - Fengwei Xie
- School of EngineeringNewcastle UniversityNewcastle upon TyneUK
| | - Kashif ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of PharmacyThe Islamia University of BahawalpurBahawalpurPakistan
| | - Zhao Liqing
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - He Zhendan
- College of PharmacyShenzhen Technology UniversityShenzhenChina
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18
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Gelatin/poly(vinyl alcohol)-based dual functional composite films integrated with metal-organic frameworks and anthocyanin for active and intelligent food packaging. Int J Biol Macromol 2023; 249:126040. [PMID: 37541465 DOI: 10.1016/j.ijbiomac.2023.126040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/06/2023]
Abstract
Innovative active and pH-colorimetric composite films were fabricated from gelatin/poly(vinyl alcohol) (Gel/PVA) integrated with copper-based metal-organic frameworks (Cu-MOFs) and red cabbage anthocyanin (RCA). The incorporation of Cu-MOFs improved the tensile strength, water resistance, and UV shielding properties of the developed composite films. The addition of anthocyanins and 3 wt% Cu-MOFs endowed the polymer matrix with excellent antioxidant (100 % against ABTS and DPPH radicals) and antibacterial (against Gram-positive and Gram-negative foodborne pathogenic bacteria) functions. The fabricated composite films exhibited significant color change at alkaline conditions of pH 7-12 and a marked color change upon exposure to ammonia. The designed indicator films used for shrimp freshness tracking and a visual color change from pink (for fresh shrimp) to green (for spoiled shrimp) was observed during storage at 28 °C for 24 h. The potential applications of the engineered composite films were studied by shrimp packaging, and the quality parameters of packaged samples were monitored during storage. The synergistic effects of adding anthocyanins and MOF nanostructures works for better product freshness preservation and responds well to shrimp spoilage level, introducing novel active and intelligent packaging options for practical smart packaging applications.
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Affiliation(s)
- Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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19
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Zhang M, Qiu X. Genetic basis of genome size variation of wheat. Funct Integr Genomics 2023; 23:285. [PMID: 37648783 DOI: 10.1007/s10142-023-01194-x] [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: 06/15/2023] [Revised: 07/22/2023] [Accepted: 07/29/2023] [Indexed: 09/01/2023]
Abstract
Research on various species has revealed a connection between genome size variation and the physiological and ecological characteristics of the species, suggesting that it could be a crucial factor influencing a species' adaptability to different environments. Wheat, being one of the world's three primary grains, holds significance in this regard. Investigating the genome size of wheat and analyzing the genetic factors contributing to its variation could offer valuable insights for enhancing wheat agronomic traits. This project has developed a conservative site ratio calculation approach to determine the size of the wheat genome. Additionally, it employs flow cytometry and k-mer distribution analysis to validate this method. Furthermore, the researchers use re-sequencing data to investigate the impact of environmental selection pressure and transposon dynamics on the variation in the size of the wheat genome. The findings from this study demonstrate a strong relationship between the size of the wheat genome and several environmental factors. These results serve as a valuable reference for understanding the development of variation in the size of the hetero-hexaploid wheat genome. Moreover, they contribute to advancing fundamental research on the genetic mechanisms underlying wheat characteristics. Additionally, the study paves the way for exploring new research directions in wheat breeding, which holds promise for future advancements in this field.
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Affiliation(s)
- Ming Zhang
- University of Chinese Academy of Sciences, Beijing, 100101, China.
| | - Xuebing Qiu
- University of Chinese Academy of Sciences, Beijing, 100101, China
- State Key Laboratory of Plant Cell and Chromosome Engineering, Institute of Genetics and Developmental Biology, Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing, 100101, China
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20
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Bai C, Chen R, Zhang Y, Bai H, Tian L, Sun H, Li D, Wu W. Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies. Int J Biol Macromol 2023; 247:125730. [PMID: 37422248 DOI: 10.1016/j.ijbiomac.2023.125730] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/23/2023] [Accepted: 07/05/2023] [Indexed: 07/10/2023]
Abstract
In order to better understand the influences of extraction techniques on the yield, characteristics, and bioactivities of polysaccharide conjugates, hot reflux extraction (HRE), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), complex enzymolysis extraction (CEE), ultra-high pressure extraction (UPE), ultrasonic complex enzymes extraction (UEE) were used to extract sweet potato stems leaves polysaccharide conjugates (SPSPCs), and their physicochemical characteristics, functional properties, antioxidant and hypoglycemic activities were compared. Results showed that compared with HRE conjugate (HR-SPSPC), the yield, content of uronic acid (UAC), total phenol (TPC), total flavonoid (TFC) and sulfate group (SGC), water solubility (WS), percentage of glucuronic acid (GlcA), galacuronic acid (GalA) and galactose (Gal), antioxidant and hypoglycemia activities of UEE polysaccharide conjugates (UE-SPSPC) significant increased, while its molecular weight (Mw), degree of esterification (DE), content of protein (PC) and percentage of glucose (Glc) declined, but monosaccharides and amino acid types, and glycosyl linkages were not much different. Indeed, UE-SPSPC possessed the highest antioxidant activities and hypolipidemic activities among six SPSPCs, which might be due to the high UAC, TPC, TFC, SGC, GlcA, GalA and WS, low Mw, DE and Glc of UE-SPSPC. The results reveal that UEE is an effective extraction and modification technology of polysaccharide conjugates.
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Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Yu Zhang
- CHINA FAW GROUP CO., LTD, General Institute of FAW Vehicle benchmarking Center, Changchun 130011, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Li Tian
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Dongxue Li
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Wenjing Wu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
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Ghazy MI, Hamad HS, Gewaily EE, Bleih EM, Arafat EFA, El-Kallawy WH, El-Naem SA, Rehan M, Alwutayd KM, Abd El Moneim D. Impacts of kinetin implementation on leaves, floral and root-related traits during seed production in hybrid rice under water deficiency. BMC PLANT BIOLOGY 2023; 23:398. [PMID: 37605164 PMCID: PMC10463769 DOI: 10.1186/s12870-023-04405-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Accepted: 08/07/2023] [Indexed: 08/23/2023]
Abstract
BACKGROUND Water deficit is one of the most significant abiotic factors affecting rice and agricultural production worldwide. In hybrid rice, cytoplasmic male sterility (CMS) is an important technique for creating high-yielding crop based on heterosis. The phytohormone kinetin (Kin) regulates cell division in plant during the early stages of grain formation, as well as flow assimilation and osmotic regulation under water stress. The present study performed to estimate the effects of irrigation intervals (irrigation each six days (I6), nine days (I9), twelve days (I12) and fifteen days (I15) against continuous flooding (CF, each three days)) and kinetin exogenously application (control, 15 mg L-1 and 30 mg L-1) on hybrid rice (L1, IR69625A; L2, G46A and R, Giza 178 R) seed production. RESULTS Leaves traits (Chlorophyll content (CHC), relative water content (RWC), stomatal conductance (SC), Leaf temperature (LT) and transpiration rate (TR)), floral traits such as style length (SL) and total stigma length (TSL), in addition to root traits (i.e., root length (RL), root volume (RV), root: shoot ratio (RSR), root thickness (RT), root xylem vessels number (RXVN) and root xylem vessel area (RXVA) were evaluated and a significant enhancement in most traits was observed. Applying 30 mg L-1 kinetin significantly and positively enhanced all growth, floral and roots traits (RV and RXVA recorded the most increased values by 14.8% and 23.9%, respectively) under prolonging irrigation intervals, in comparison to non-treated plants. CONCLUSIONS Subsequently, spraying kinetin exogenously on foliar could be an alternative method to reduce the harmful influences of water deficiency during seed production in hybrid rice.
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Affiliation(s)
- Mohamed I Ghazy
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Hassan Sh Hamad
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Elsayed E Gewaily
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Eman M Bleih
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Elsayed F A Arafat
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Wael H El-Kallawy
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Sabry A El-Naem
- Rice Research and Training Department, Field Crops Research Institute, Agricultural Research Center, Kafrelsheikh, 33717, Egypt
| | - Medhat Rehan
- Department of Plant Production and Protection, College of Agriculture and Veterinary Medicine, Qassim University, 51452, Buraydah, Saudi Arabia
- Department of Genetics, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh, 33516, Egypt
| | - Khairiah Mubarak Alwutayd
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, 11671, Riyadh, Saudi Arabia
| | - Diaa Abd El Moneim
- Department of Plant Production (Genetic Branch), Faculty of Environmental Agricultural Sciences, Arish University, El-Arish, 45511, Egypt.
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22
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Zhao P, Yan X, Cheng M, Wang Y, Wang Y, Wang K, Wang X, Wang J. Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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23
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Ranjbar M, Azizi Tabrizzad MH, Asadi G, Ahari H. Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator. Heliyon 2023; 9:e18879. [PMID: 37609408 PMCID: PMC10440462 DOI: 10.1016/j.heliyon.2023.e18879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/24/2023] [Accepted: 08/01/2023] [Indexed: 08/24/2023] Open
Abstract
The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.
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Affiliation(s)
- Milad Ranjbar
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | - Gholamhassan Asadi
- Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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24
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Miah MS, Rahman MM, Hoque MA, Ibrahim SM, Sultan M, Shamshiri RR, Ucgul M, Hasan M, Barna TN. Design and evaluation of a power tiller vegetable seedling transplanter with dibbler and furrow type. Heliyon 2023; 9:e17827. [PMID: 37533994 PMCID: PMC10392037 DOI: 10.1016/j.heliyon.2023.e17827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 08/04/2023] Open
Abstract
Vegetable production plays a vital role in ensuring food security in Bangladesh. However, the majority of vegetable seedlings are currently transplanted manually, which is not only time-consuming but also labor-intensive and costly. In this context, a semi-automated transplanter can be considered as an alternative solution for mechanized seedling transplanting. To mechanize seedling operations, two types of transplanters were designed, fabricated and tested: the power tiller-operated semi-automatic dibbler vegetable seedling (DVS) transplanter and the furrow opener vegetable seedling (FVS) transplanter. The goal was to evaluate their performance and impact on field crop productivity. In the DVS transplanter design, the larger sprocket was adjusted to enhance the precision of hole-making by pressing the dibbler into the soil, creating holes where seedlings would be transplanted. On the other hand, the FVS transplanter utilized a furrow opener to create furrows, and the seedling is placed in these furrow at a specific distance from the furrow opener wall, where the distance between seedlings within the furrow could be adjusted based on the specific requirements of the seedling crop. The results of the evaluation indicated that both transplanters successfully planted seedlings without any missing placements, while hole covering was achieved at 115 and 118.2% for the DVS and FVS transplanters, respectively. The field capacity and field efficiency for both transplanters were determined to be 0.05 ha h-1 and 61.18%, respectively, with a coefficient of variation of 5% or less. Field tests conducted with brinjal crops at a forward speed of 1.2 km h-1 and a spacing of 0.7 × 0.6 m demonstrated that both designs yielded higher yield productivity compared to manual transplantation. Additionally, no issues related to vegetative development were observed. Both transplanters exhibited promising performance and significant potential in terms of accurately transplanting seedlings, and ensuring satisfactory transplantation quality. Furthermore, these transplanters offer several advantages, including less time-consuming, lower labor demands and even distribution of seedlings. This design encourages small to medium-level farmers seeking to engage in mechanized vegetable farming practices.
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Affiliation(s)
- Md Sumon Miah
- Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, 1701, Bangladesh
| | - Md Mashiur Rahman
- Agricultural Engineering Division, Pulses Research Center & Regional Agricultural Research Station, Bangladesh Agricultural Research Institute, Ishurdi, 6620, Pabna, Bangladesh
| | - Muhammad Arshadul Hoque
- Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, 1701, Bangladesh
| | - Sobhy M. Ibrahim
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Muhammad Sultan
- Department of Agricultural Engineering, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Redmond R. Shamshiri
- Department of Engineering for Crop Production, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469, Potsdam, Germany
| | - Mustafa Ucgul
- Faculty of Science and Engineering, Southern Cross University, Lismore, NSW, 2480, Australia
| | - Mahedi Hasan
- Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, 1701, Bangladesh
| | - Tasneem Nahar Barna
- Farm Machinery and Postharvest Process Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, 1701, Bangladesh
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Naeem M, Zhao W, Ahmad N, Zhao L. Beyond green and red: unlocking the genetic orchestration of tomato fruit color and pigmentation. Funct Integr Genomics 2023; 23:243. [PMID: 37453947 DOI: 10.1007/s10142-023-01162-5] [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: 04/05/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
Fruit color is a genetic trait and a key factor for consumer acceptability and is therefore receiving increasing importance in several breeding programs. Plant pigments offer plants with a variety of colored organs that attract animals for pollination, favoring seed dispersers and conservation of species. The pigments inside plant cells not only play a light-harvesting role but also provide protection against light damage and exhibit nutritional and ecological value for health and visual pleasure in humans. Tomato (Solanum lycopersicum) is a leading vegetable crop; its fruit color formation is associated with the accumulation of several natural pigments, which include carotenoids in the pericarp, flavonoids in the peel, as well as the breakdown of chlorophyll during fruit ripening. To improve tomato fruit quality, several techniques, such as genetic engineering and genome editing, have been used to alter fruit color and regulate the accumulation of secondary metabolites in related pathways. Recently, clustered regularly interspaced short palindromic repeat (CRISPR)-based systems have been extensively used for genome editing in many crops, including tomatoes, and promising results have been achieved using modified CRISPR systems, including CAS9 (CRISPR/CRISPR-associated-protein) and CRISPR/Cas12a systems. These advanced tools in biotechnology and whole genome sequencing of various tomato species will certainly advance the breeding of tomato fruit color with a high degree of precision. Here, we attempt to summarize the current advancement and effective application of genetic engineering techniques that provide further flexibility for fruit color formation. Furthermore, we have also discussed the challenges and opportunities of genetic engineering and genome editing to improve tomato fruit color.
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Affiliation(s)
- Muhammad Naeem
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China
| | - Weihua Zhao
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China
| | - Naveed Ahmad
- Joint Center for Single Cell Biology, Shanghai Collaborative Innovation Center of Agri-Seeds, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China
| | - Lingxia Zhao
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China.
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26
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Perera KY, Jaiswal AK, Jaiswal S. Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications. Foods 2023; 12:2422. [PMID: 37372632 DOI: 10.3390/foods12122422] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers-such as starch, chitosan, carrageenan, polylactic acid, etc.-have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
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Affiliation(s)
- Kalpani Y Perera
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Amit K Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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27
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Mu R, Bu N, Yuan Y, Pang J, Ma C, Wang L. Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and ε-polylysine based on mussel-inspired strategy. Int J Biol Macromol 2023:125100. [PMID: 37236557 DOI: 10.1016/j.ijbiomac.2023.125100] [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: 03/16/2023] [Revised: 05/13/2023] [Accepted: 05/23/2023] [Indexed: 05/28/2023]
Abstract
Constructing biodegradable food packaging with good mechanics, gas barrier and antibacterial properties to maintain food quality is still challenge. In this work, mussel-inspired bio-interface emerged as a tool for constructing functional multilayer films. Konjac glucomannan (KGM) and tragacanth gum (TG) with physical entangled network are introduced in the core layer. Cationic polypeptide ε-polylysine (ε-PLL) and chitosan (CS) producing cationic-π interaction with adjacent aromatic residues in tannic acid (TA) are introduced in the two-sided outer layer. The triple-layer film mimics the mussel adhesive bio-interface, where cationic residues in outer layers interact with negatively charged TG in the core layer. Furthermore, a series of physical tests showed excellent performance of triple-layer film with great mechanical properties (tensile strength (TS): 21.4 MPa, elongation at break (EAB): 7.9 %), UV-shielding (almost 0 % UV transmittance), thermal stability, water, and oxygen barrier (oxygen permeability (OP): 1.14 × 10-3 g/m s Pa and water vapor permeability (WVP): 2.15 g mm/m2 day kPa). In addition, the triple-layer film demonstrated advanced degradability, antimicrobial functions, and presented good moisture-proof performance for crackers, which can be potentially applied as dry food packaging.
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Affiliation(s)
- Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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28
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
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Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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30
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Riaz K, Iqbal T, Khan S, Usman A, Al-Ghamdi MS, Shami A, El Hadi Mohamed RA, Almadiy AA, Al Galil FMA, Alfuhaid NA, Ahmed N, Alam P. Growth Optimization and Rearing of Mealworm ( Tenebrio molitor L.) as a Sustainable Food Source. Foods 2023; 12:foods12091891. [PMID: 37174429 PMCID: PMC10178433 DOI: 10.3390/foods12091891] [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: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
As a sustainable food source for humans, mealworms (Tenebrio molitor) have a great deal of potential, due to the fact that they have a very favorable nutritional profile and a low environmental impact. For meal production, feed formulation and optimization are important. The mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) is the most consumed insect in the world. Mealworms were given a variety of diets, including wheat bran as constant diet supplemented with different levels of Ospor (Bacillus clausii) at 0.002 g, 0.004 g, 0.006 g, and 0.008 g; imutec (Lacticaseibacillus rhamnosus) at 0.2 g. 0.4 g, 0.6 g, and 0.8 g; fungi (Calocybe indica) at 250 g, 500 g, and 750 g; yeast (Saccharomyces cerevisiae) at 50 g, 100 g, and 150 g; and wheat bran (standard diet) were examined in complete randomized design (CRD). Different parameters, i.e., the larval, pupal, and adult weight, size, life span, and nutritional profile of mealworm were studied. When compared with other insect growth promoters, only wheat bran was discovered to be the most efficient. It generated the heaviest and longest larvae at 65.03 mg and 18.32 mm, respectively, as well as pupae weighing 107.55 mg and 19.94 mm, respectively, and adults weighing 87.52 mg and 20.26 mm, respectively. It was also determined that fungi (C. indica) and ospor (B. clausii) promoted faster larval development than yeast (S. cerevisiae) and imutec (L. rhamnosus). Larval mortality was also greater in the imutec (L. rhamnosus) and yeast (S. cerevisiae) diets than the others. No pupal mortality was recorded in all diets. Furthermore, the protein content of Tenebrio. molitor raised on a diet including fungi (C. indica) was the highest at (375 g), with a content of 68.31%, followed by a concentration of (250 g) with a content of 67.84%, and wheat bran (1 kg) (normal diet) with the lowest content at 58.91%. T. molitor larvae fed a diet supplemented with bacterial and fungal had lower fat and ash content than bran-fed T. molitor larvae (standard diet). Wheat bran (normal diet) had the highest fat at 16.11%, and ash at 7.71%. Hence, it is concluded that wheat bran alone or diet containing fungi (C. indica) and ospor (B. clausii) performed better in terms of growth, and these diets and protein content are recommended for the mass rearing of mealworms.
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Affiliation(s)
- Kanwal Riaz
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Toheed Iqbal
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Sarzamin Khan
- Department of Poultry Science, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Amjad Usman
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Mariam S Al-Ghamdi
- Department of Biology, Faculty of Applied Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Ashwag Shami
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Rania Ali El Hadi Mohamed
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdulrahman A Almadiy
- Department of Biology, Faculty of Arts and Sciences, Najran University, Najran 1988, Saudi Arabia
| | | | - Nawal Abdulaziz Alfuhaid
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Nazeer Ahmed
- Department of Agriculture, University of Swabi, Anbar, Swabi 23561, Khyber Pakhtunkhwa, Pakistan
| | - Pravej Alam
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
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Yarahmadi A, Khani MH, Nasiri Zarandi M, Amini Y. Ce(ΙΙΙ) and La(ΙΙΙ) ions adsorption through Amberlite XAD-7 resin impregnated via CYANEX-272 extractant. Sci Rep 2023; 13:6930. [PMID: 37117280 PMCID: PMC10147645 DOI: 10.1038/s41598-023-34140-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 04/25/2023] [Indexed: 04/30/2023] Open
Abstract
The goal of this paper is to investigate the ability of Amberlite XAD-7 (AXAD-7) resin impregnated with CYANEX-272 (di-2,4,4-trimethylpentyl phosphonic acid) to remove cerium (Ce(ΙΙΙ)) and lanthanum (La(ΙΙΙ)) ions from aqueous solutions in the batch scheme. The prepared adsorbent material was determined utilizing FTIR, SEM-EDX, and BET methods. The impact of three individual process variable factors involving feed solution pH (2-6), adsorbent dose (0.05-0.65), and process temperature (15-55 °C) on the simultaneous removal of Ce(ΙΙΙ) and La(ΙΙΙ) ions was evaluated via response surface methodology (RSM) according to the central composite design (CCD). The modeling of Ce(ΙΙΙ) and La(ΙΙΙ) ions adsorption was performed using the quadratic model and was evaluated using a coefficient of determination for both ions. The optimization data revealed that the adsorption amount of Ce(ΙΙΙ) and La(ΙΙΙ) ions removal under optimal conditions were 99.75% and 69.98%, respectively. Equilibrium and kinetic investigations were also conducted to define the removal performance of the calculated adsorbent for Ce(ΙΙΙ) and La(ΙΙΙ) ions removal. Various isotherms models such as Langmuir, Freundlich, Temkin, and Sips were examined at 25 °C to analyze the equilibrium isotherm data. The data revealed that the Sips approach is compatible with the experimental data. The highest adsorption capacity of the resin for Ce(ΙΙΙ) and La(ΙΙΙ) ions were 11.873 mg g-1 and 7.324 mg g-1, correspondingly. The kinetic study of the Ce(ΙΙΙ) and La(ΙΙΙ) adsorption process was conducted via pseudo-first-order, pseudo-second-order, and intraparticle diffusion models(IDMs). Based on the data obtained, kinetic data were fitted well to a pseudo-second-order rate correlation. According to the obtained results, the (AXAD-7) resin impregnated with CYANEX-272 performed well in removing both Ce(ΙΙΙ) and La(ΙΙΙ) ions from aqueous solutions with well stability during several adsorption-desorption cycles and well regeneration and excellent metallic ions recovery.
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Affiliation(s)
- Azadeh Yarahmadi
- Department of Chemical Engineering, Faculty of Oil and Gas Engineering, Semnan University, P.O.BOX: 35131-1911, Semnan, Iran
| | - Mohammad Hassan Khani
- Nuclear Fuel Cycle Research School, Nuclear Science and Technology Research Institute, P.O.BOX: 11365-8486, Tehran, Iran.
| | - Masoud Nasiri Zarandi
- Department of Chemical Engineering, Faculty of Oil and Gas Engineering, Semnan University, P.O.BOX: 35131-1911, Semnan, Iran
| | - Younes Amini
- Nuclear Fuel Cycle Research School, Nuclear Science and Technology Research Institute, P.O.BOX: 11365-8486, Tehran, Iran.
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Wu H, Wang J, Li T, Lei Y, Peng L, Chang J, Li S, Yuan X, Zhou M, Zhang Z. Effects of cinnamon essential oil-loaded Pickering emulsion on the structure, properties and application of chayote tuber starch-based composite films. Int J Biol Macromol 2023; 240:124444. [PMID: 37062380 DOI: 10.1016/j.ijbiomac.2023.124444] [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: 12/05/2022] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/18/2023]
Abstract
The use of non-conventional starch sources to develop biodegradable and bioactive starch-based films have attracted increasing attention recently. In this study, a nonconventional chayote tuber starch (CTS) was functionalized by zein-pectin nanoparticle-stabilized cinnamon essential oil (CEO) Pickering emulsion (ZPCO) to develop a novel bioactive composite films for food packaging application. Results demonstrated that antibacterial ZPCO featuring long-term stability was successfully obtained. FTIR and SEM analyses suggested that ZPCO have favorable dispersibility and compatibility with CTS matrix. With ZPCO increasing, the transmittance, tensile strength, and moisture content of composite films decreased, whereas their elongation at break, antimicrobial and antioxidant activities increased. ZPCO added at an appropriate level (2 %) can improve water-resistance of the films and reduce water vapor permeability. More importantly, ZPCO can achieve a slower sustained-release of CEO from composite films into food simulants. Furthermore, the composite film containing 2 % ZPCO is safe and nontoxic as proved by cell cytotoxicity test, and it can significantly prolong the shelf life of ground beef by showing the lowest total volatile base nitrogen and best acceptable sensory characteristic. Overall, the incorporation of ZPCO into CTS films offers a great potential application as a bioactive material in the food packing.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China; College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Jie Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Ting Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Yuxiao Lei
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Lu Peng
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Jiaqi Chang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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Ren G, He Y, Lv J, Zhu Y, Xue Z, Zhan Y, Sun Y, Luo X, Li T, Song Y, Niu F, Huang M, Fang S, Fu L, Xie H. Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness. Int J Biol Macromol 2023; 233:123414. [PMID: 36708891 DOI: 10.1016/j.ijbiomac.2023.123414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 01/13/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Accurate and efficient detection of food freshness is of great significance to guarantee food safety. Herein, pH sensitive colorimetric films with considerable biological activities have been prepared by combining red cabbage anthocyanin extracts (RCE) with collagen hydrolysate-chitosan (CH-CS) matrix film. The formation mechanism of CH-CS-RCE films was discussed by SEM, FT-IR and XRD, which showed that RCE was successfully fixed in CH-CS film through hydrogen bonding and electrostatic interaction. The CH-CS-RCE films exhibited good mechanical properties, high barrier ability, excellent thermal stability, significant antioxidant and antimicrobial activity, and especially sensitive response to pH and ammonia. Fickian diffusion was the main mechanism for the release of RCE from CH-CS-RCE films and such release mechanism facilitated the maintenance of functional features of films. During the storage of shrimps at 4 °C, CH-CS-RCE2% showed a remarkable preservation effect on shrimps, and their shelf life was prolonged from 2 d to 5 d. Furthermore, CH-CS-RCE2% provided a dynamic visual color switching to detect the freshness of shrimp, realizing real-time monitoring of freshness. Color information (RGB) extracted via smartphone APP was used to enhance the accuracy and universality of freshness indication. Thus, this multifunctional film has great potential in food preservation and freshness monitoring.
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Affiliation(s)
- Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Junfei Lv
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ying Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Zhengfang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yujing Zhan
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yufan Sun
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Xin Luo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Ting Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yuling Song
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Fuge Niu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Min Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Linglin Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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Lei Y, Yao Q, Jin Z, Wang YC. Intelligent films based on pectin, sodium alginate, cellulose nanocrystals, and anthocyanins for monitoring food freshness. Food Chem 2023; 404:134528. [DOI: 10.1016/j.foodchem.2022.134528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/06/2022]
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Da Rocha J, Mustafa SK, Jagnandan A, Ahmad MA, Rebezov M, Shariati MA, Krebs de Souza C. Development of active and biodegradable film of ternary-based for food application. POTRAVINARSTVO 2023. [DOI: 10.5219/1853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
The effectiveness of plastic packaging in protecting food is quite appreciable, but its non-biodegradable characteristic raises concerns about environmental impacts. This has drawn attention to the development of alternative materials for food packaging from bio-based polymers. Chitosan, a polysaccharide with biodegradable, biocompatible, and non-toxic properties, is widely used in the formulation of food films. The objective of this work was to create a biodegradable and sustainable chitosan-based film whose active and intelligent action is obtained from red cabbage anthocyanins and the addition of propolis. The edible film’s thickness and total polyphenol content were 61.0 ±0.1μm and 20.08 ±0.5 mgAG g-1, respectively. The content of phenolic compounds and the biodegradation showed significant results (p <0.05), besides the good thermal stability to 200 °C and transparency. The proposed formulation developed an edible, biodegradable, and active (antioxidant) film with interesting heat-sealing resistance, moisture barrier and gas transfer, which contributes to increasing food shelf life.
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Matheus JRV, de Farias PM, Satoriva JM, de Andrade CJ, Fai AEC. Cassava starch films for food packaging: Trends over the last decade and future research. Int J Biol Macromol 2023; 225:658-672. [PMID: 36395939 DOI: 10.1016/j.ijbiomac.2022.11.129] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/05/2022] [Accepted: 11/13/2022] [Indexed: 11/16/2022]
Abstract
Cassava starch is one of the most available and cost-effective biopolymers. This work aimed to apply a bibliometric methodology to identify the most impactful scientific data on cassava starch and its residues for food packaging in the last ten years. As a result, an increasing interest in this subject has been observed, mainly in the past five years. Among the 85 selected scientific publications, Brazil and China have been leading the research on starch-based films, accounting for 39 % of the total. The International Journal of Biological Macromolecules was the main scientific source of information. Besides cassava starch, 41.18 % of these studies added other biopolymers, 5.88 % added synthetic polymers, and 4.71 % added a combination of both. Studies analyzed suggested that different modifications in starch can improve films' mechanical and barrier properties. In addition, 52.94 % of articles evaluated the film's bioactivity. Still, only 37.65 % assessed the performance of those films as food packaging, suggesting that more studies should be conducted on assessing the potential of these alternative packages. Future research should consider scale-up methods for film production, including cost analysis, assessment life cycle, and the impact on the safety and quality of a broader range of foods.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Patrícia Marques de Farias
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - Juliana Martins Satoriva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - Cristiano José de Andrade
- Chemical and Food Engineering Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil.
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37
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Provision and assessment properties of nanoliposomes containing macroalgae extracts of Sargassum boveanume and Padina pavonica. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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38
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Guo Y, Cheng M, Cui Y, Zhang R, Zhao Z, Wang X, Guo S. Effect of SBA-15-CEO on properties of potato starch film modified by low-temperature plasma. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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39
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Li X, Liu F, Abdollahpour A, Jazebizadeh M, Wang J, Semiromi D. An experimental evaluation of polyamide membrane-silica nanoparticles for the concentration of pomegranate juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Guo Y, Cui Y, Cheng M, Zhang R, Zhao Z, Wang X, Guo S. Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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41
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Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review. Foods 2022; 11:foods11182879. [PMID: 36141005 PMCID: PMC9498516 DOI: 10.3390/foods11182879] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/10/2022] [Accepted: 09/11/2022] [Indexed: 12/22/2022] Open
Abstract
At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan A. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100872] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Alhomaidi E, Jasim SA, Amin HIM, Lima Nobre MA, Khatami M, Jalil AT, Hussain Dilfy S. Biosynthesis of silver nanoparticles using Lawsonia inermis and their biomedical application. IET Nanobiotechnol 2022; 16:284-294. [PMID: 36039655 PMCID: PMC9469786 DOI: 10.1049/nbt2.12096] [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: 04/29/2022] [Revised: 07/28/2022] [Accepted: 08/17/2022] [Indexed: 11/19/2022] Open
Abstract
Developing biosynthesis of silver nanoparticles (Ag‐NPs) using plant extract is an environmentally friendly method to reduce the use of harmful chemical substances. The green synthesis of Ag‐NPs by Lawsonia inermis extract and its cellular toxicity and the antimicrobial effect was studied. The physical and chemical properties of synthesised Ag‐NPs were investigated using UV‐visible spectroscopy, infrared spectroscopy, X‐ray diffraction (XRD), scanning, and transmission electron microscopy. The average size of Ag‐NPs was 40 nm. The XRD result shows peaks at 2θ = 38.07°, 44.26°, 64.43°, and 77.35° are related to the FCC structure of Ag‐NPs. Cytotoxicity of synthesised nanoparticles was evaluated by MTT toxicity test on breast cancer MCF7 cell line. Observations showed that the effect of cytotoxicity of nanoparticles on the studied cell line depended on concentration and time. The obtained IC50 was considered for cells at a dose of 250 μg/ml. Growth and survival rates decreased exponentially with the dose. Antimicrobial properties of Ag‐NPs synthesised with extract were investigated against Escherichia coli, Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus to calculate the minimum inhibitory concentration and the minimum bactericidal concentration of (MBC). The results showed that the synthesised Ag‐NPs and the plant extract have antimicrobial properties. The lowest concentration of Ag‐NPs that can inhibit the growth of bacterial strains was 25 μg/ml.
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Affiliation(s)
- Eman Alhomaidi
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Saade Abdalkareem Jasim
- Al-Maarif University College, Medical Laboratory Techniques Department, Al-Anbar-Ramadi, Iraq
| | - Hawraz Ibrahim M Amin
- Department of Chemistry, College of Science, Salahaddin University-Erbil, Erbil, Iraq.,Department of Medical Biochemical Analysis, Cihan University-Erbil, Erbil, Iraq
| | - Marcos Augusto Lima Nobre
- São Paulo State University (Unesp), School of Technology and Sciences, Presidente Prudente, Sao Paulo, Brazil
| | - Mehrdad Khatami
- Antibacterial Materials R&D Centre, China Metal New Materials (Huzhou) Institute, Huzhou, Zhejiang, China
| | - Abduladheem Turki Jalil
- Department of Medical Laboratories Techniques, Al-Mustaqbal University College, Babylon, Iraq
| | - Saja Hussain Dilfy
- Medical Laboratory Technology Department, College of Medical Technology, The Islamic University, Najaf, Iraq.,Department of Biology, College of Education for Pure Science, Wasit University, Iraq
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Koop BL, Zenin E, Cesca K, Valencia GA, Monteiro AR. Intelligent labels manufactured by thermo-compression using starch and natural biohybrid based. Int J Biol Macromol 2022; 220:964-972. [PMID: 36007699 DOI: 10.1016/j.ijbiomac.2022.08.127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
Abstract
This work aims to develop intelligent labels based on cassava starch and biohybrid pigments by thermo-compression. The biohybrid pigment (BH) was developed by the adsorption of anthocyanins (ACNs) extracted from the jambolan fruit (Syzygium cumini L.) into montmorillonite (Mt) in order to improve its stability. The effect of the addition of biohybrid on the physicochemical properties of the thermo-pressed starch labels was evaluated. ACNs from jambolan extract show a visible pH-dependent color-changing ability at pH 1 - 12, and the adsorption did not modify the color property. The intelligent labels presented a homogeneous surface, and the BH was well dispersed in the starch matrix. The presence of BH increased the solubility in the water of starch labels. Chemical structure characterization revealed that the BH interacted with starch matrices through hydrogen bonds. Furthermore, the thermal stability of starch labels increased with the presence of BH. Hence, the purple color of intelligent labels was preserved at high temperatures. Finally, labels containing BH show visible changes from purple to a blue color when exposed to ammonia vapor, which simulates the degradation of meat products. Thus, the label content jambolan pigments will be used to control meat deterioration.
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Affiliation(s)
- Betina Luiza Koop
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Emerson Zenin
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Karina Cesca
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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45
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Duan A, Yang J, Wu L, Wang T, Liu Q, Liu Y. Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film. Int J Biol Macromol 2022; 220:147-158. [PMID: 35963358 DOI: 10.1016/j.ijbiomac.2022.08.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/30/2022] [Accepted: 08/06/2022] [Indexed: 01/20/2023]
Abstract
Raspberry anthocyanin (RA) from Rubus idaeus L. (Rosaceae) and curcumin (Cur) from Curcuma longa L. (Zingiberaceae) can effectively improve the physicochemical properties of composite films, and as bioactive pigment components, they can impart pH-responsive properties to the film. In this study, RA and Cur were added to chitosan/starch/gelatin composite film (CSG) to prepare CSG-RA, CSG-Cur, CSG-RA/Cur82 and CSG-RA/Cur73 color films by solution casting method. The color films could change color under different pH conditions and had higher antioxidant activities using ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay. The results from fourier transform infrared spectroscopy and scanning electron microscopy showed that RA and Cur were well dispersed in the CSG matrix and improved the structure of the composite films. The hydrophobic Cur increased the tensile strength from 6 Mpa (CSG) to 14 Mpa (CSG-Cur), but reduced the elongation at break from 55 % (CSG) to 40 % (CSG-Cur). These color films had a good fresh-keeping effect and freshness monitoring, in particular, CSG-RA/Cur73, had the better opacity, water solubility, thickness, moisture content and water vapor permeability than the other films. Briefly, binary pigment films had the potential to become a pH-sensitive indicator/packing film.
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Affiliation(s)
- Anbang Duan
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Tao Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Qingye Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Yongping Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
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46
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Electrochemical monitoring sensors of water pollution systems. Food Chem Toxicol 2022; 166:113196. [PMID: 35691466 DOI: 10.1016/j.fct.2022.113196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/23/2022] [Accepted: 05/28/2022] [Indexed: 11/23/2022]
Abstract
Analytical techniques as strong, precise, and expensive are necessary for monitoring food and water safety for contaminants, microorganisms, and allergies that might be harmful if used. Sudan dyes are commonly utilized as an ingredient in food dye substances and a variety of industrial items. These colors are classified as three carcinogens and are linked to liver and bladder cancers. They are not authorized for human consumption by the International Agency for Research on Cancer (IARC) and are not permitted to be used by the Food Standards Agency or the European Union. This article describes electrochemical dye analysis beside the numerous electrochemical sensors utilized to identify these dyes as a food colorant and water. As a result, the qualities, chemistry, and toxicity of dyes as food colorants and industrial goods in Sudan have been investigated in this study. Sudan dyes have been thoroughly studied, and many electrochemical sensors have been developed to define and monitor these dyes in food colorants. As a result, current electrochemical sensors have been found to be neither mass-production nor cost-effective. Mostly, the synthesis of high-performance materials needs high knowledge, and the production of electrode surfaces is remained difficult due to labor-intensive and time-consuming activities.
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Zhang J, Zhang J, Guan Y, Huang X, Arslan M, Shi J, Li Z, Gong Y, Holmes M, Zou X. High- sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation. Food Chem 2022; 394:133439. [PMID: 35753256 DOI: 10.1016/j.foodchem.2022.133439] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/28/2022]
Abstract
A colorimetric bilayer film for pork freshness detection and preservation was developed using electrospinning technique. The bilayer film consisted of a layer with polyvinyl alcohol - sodium alginate - alizarin as sensor layer and a layer with polyvinylidene fluoride - vanillin as antibacterial layer. The water contact angle of bilayer film was larger than the single colorimetric layer. The color sensitivity to the ammonia of the bilayer film was higher, with an ΔE value of 47.99. The film could display color shifts from yellow to purple with the naked eye is critical for checking pork freshness. In addition, the bilayer film exhibited sensitive antibacterial activity, with an inhibition zone against S. aureus (8.3 mm) and E. coli (14.7 mm), respectively. Finally, the bilayer film was applied to freshness monitoring of pork. The film displayed significant color changes and prolonged the pork shelf life by 24 h at 25 °C.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yefeng Guan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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The Efficient Knoevenagel Condensation Promoted by Bifunctional Heterogenized Catalyst Based Chitosan-EDTA at Room Temperature. Catal Letters 2022. [DOI: 10.1007/s10562-022-04034-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Umair M, Jabeen S, Ke Z, Jabbar S, Javed F, Abid M, Rehman Khan KU, Ji Y, Korma SA, El-Saadony MT, Zhao L, Cacciotti I, Mariana Gonçalves Lima C, Adam Conte-Junior C. Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. ULTRASONICS SONOCHEMISTRY 2022; 86:105999. [PMID: 35436672 PMCID: PMC9036140 DOI: 10.1016/j.ultsonch.2022.105999] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 05/17/2023]
Abstract
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality.
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Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China; Key Laboratory of Optoelectronic Devices and Systems, College of Physics and Optoelectronic Engineering, Ministry of Education and Guangdong Province, Shenzhen University, Shenzhen 518060, Guangdong, China
| | - Sidra Jabeen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zekai Ke
- Department of Orthopaedics, Shenzhen University General Hospital, Shenzhen University Clinical Medical Academy, Shenzhen, Guangdong, China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Faiqa Javed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
| | - Kashif-Ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, 63100 Bahawalpur, Pakistan
| | - Yu Ji
- Lehrstuhl für Biotechnologie, RWTH Aachen University, Worringerweg 3, Aachen 52074, Germany.
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China.
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma 00166, Italy
| | | | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
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50
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Cheng M, Yan X, Cui Y, Han M, Wang X, Wang J, Zhang R. An eco-friendly film of pH-responsive indicators for smart packaging. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110943] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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