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Mahdi AA, Al-Maqtari QA, Al-Ansi W, Hu W, Hashim SBH, Cui H, Lin L. Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef. Int J Biol Macromol 2023; 241:124592. [PMID: 37116846 DOI: 10.1016/j.ijbiomac.2023.124592] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/11/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
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Affiliation(s)
- Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Sulafa B H Hashim
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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Hay FR, Rezaei S, Buitink J. Seed Moisture Isotherms, Sorption Models, and Longevity. Front Plant Sci 2022; 13:891913. [PMID: 35720538 PMCID: PMC9201756 DOI: 10.3389/fpls.2022.891913] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 05/09/2022] [Indexed: 05/26/2023]
Abstract
Seed moisture sorption isotherms show the equilibrium relationship between water content and equilibrium relative humidity (eRH) when seeds are either losing water from a hydrated state (desorption isotherm) or gaining water from a dry state (adsorption isotherm). They have been used in food science to predict the stability of different products and to optimize drying and/or processing. Isotherms have also been applied to understand the physiological processes occurring in viable seeds and how sorption properties differ in relation to, for example, developmental maturity, degree of desiccation tolerance, or dormancy status. In this review, we describe how sorption isotherms can help us understand how the longevity of viable seeds depends upon how they are dried and the conditions under which they are stored. We describe different ways in which isotherms can be determined, how the data are modeled using various theoretical and non-theoretical equations, and how they can be interpreted in relation to storage stability.
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Affiliation(s)
- Fiona R. Hay
- Department of Agroecology, University of Aarhus, Slagelse, Denmark
| | - Shabnam Rezaei
- Department of Agroecology, University of Aarhus, Slagelse, Denmark
| | - Julia Buitink
- Université d'Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, Angers, France
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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Velázquez-Gutiérrez S, Alpizar-Reyes E, Guadarrama-Lezama A, Báez-González J, Alvarez-Ramírez J, Pérez-Alonso C. Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mudgil D, Barak S. Mesquite gum (Prosopis gum): Structure, properties & applications - A review. Int J Biol Macromol 2020; 159:1094-1102. [DOI: 10.1016/j.ijbiomac.2020.05.153] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 05/14/2020] [Accepted: 05/18/2020] [Indexed: 12/27/2022]
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