1
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Pirsa S, Bener M, Şen FB. Biodegradable film of carboxymethyl cellulose modified with red onion peel powder waste and boron nitride nanoparticles: Investigation of physicochemical properties and release of active substances. Food Chem 2024; 445:138721. [PMID: 38359571 DOI: 10.1016/j.foodchem.2024.138721] [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: 07/25/2023] [Revised: 01/19/2024] [Accepted: 02/07/2024] [Indexed: 02/17/2024]
Abstract
The aim of this study was to modify carboxymethyl cellulose (CMC) films with onion peel extract (OPE) (0-2 g), onion peel powder (OPP) (0-2 g) and boron nitride nanoparticles (BN) (0-100 mg). 17 different CMC/OPE/OPP/BN films were provided and the physicochemical properties of films were studied. The release of active compounds of the composite film was investigated over time. The obtained results showed that OPE, OPP and BN increased the physical resistance and flexibility of the films. The percentage of moisture and solubility of the films decreased with the increase of OPE, OPP and BN. By adding BN, OPE and OPP, the structure of the film became stronger and the permeability to water vapor decreased. Addition of OPE and OPP significantly increased the antioxidant property of the film. In general, it can be said that the antioxidant substances of the onion peel are protected inside the film by preparing a CMC/OPE/OPP/BN film, which, in addition to stabilizing the antioxidants, can play an effective role in the controlled release of these antioxidant substances.
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Affiliation(s)
- Sajad Pirsa
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Mustafa Bener
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Turkiye
| | - Furkan Burak Şen
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Turkiye
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2
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Zhou C, Li L, Li D, Zhang R, Hu S, Zhong K, Yan B. Hyaluronic acid-based multifunctional bio-active coating integrated with cinnamaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex for fruit preservation. Int J Biol Macromol 2024; 271:132605. [PMID: 38788869 DOI: 10.1016/j.ijbiomac.2024.132605] [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: 02/26/2024] [Revised: 05/13/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
Natural preservatives such as cinnamaldehyde (CIN) are garnering increasing interest to replace their synthetic counterparts in maintaining fruit freshness and safety. However, their long-term effectiveness and widespread application have been greatly limited due to high volatility and potent aroma. To address these challenges, we developed a viable and simple strategy to prepare a multifunctional active coating for fruit preservation by incorporating host-guest inclusion complex of CIN and 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) CIN@HP-β-CD into hyaluronic acid (HA), a natural polysaccharide with exceptional film-forming properties. The as-prepared HA/CIN@HP-β-CD coatings exhibited universal surface affinity, excellent antimicrobial performance, and satisfactory antioxidant properties with no potential toxicity. Release kinetic studies have demonstrated that CIN in the coating is continuously and slowly released. Furthermore, freshness preservation experiments on bananas and fresh-cut apples demonstrated that the developed coating is effective in preserving the color of fruit, decreasing the weight loss rate, preventing the microorganism's growth, and significantly extending the period of freshness, exhibiting the potential for application in fruit preservation.
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Affiliation(s)
- Chaomei Zhou
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Ling Li
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Dong Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 643002, China
| | - Rongya Zhang
- Technology Center, China Tobacco Sichuan Industrial Co. Ltd., Chengdu 610066, China
| | - Shaodong Hu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Kai Zhong
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Bin Yan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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3
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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4
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Nuamduang P, Auras R, Winotapun C, Hararak B, Wanmolee W, Leelaphiwat P. Enhanced antifungal properties of poly(butylene succinate) film with lignin nanoparticles and trans-cinnamaldehyde for mango packaging. Int J Biol Macromol 2024; 267:131185. [PMID: 38565360 DOI: 10.1016/j.ijbiomac.2024.131185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/04/2024]
Abstract
Sustainable poly(butylene succinate) (PBS) films incorporating lignin nanoparticles (LN) and trans-cinnamaldehyde (CN) have been developed to preserve mango freshness and provide food safety. PBS/LN, PBS/CN, and PBS/LN/CN composite films were produced by blown film melt extrusion. This study investigated the effect of CN-LN on the CN remaining content, thermal, mechanical, and barrier properties, diffusion coefficient, and antifungal activity of PBS films both in vitro and in vivo. Results showed that LN in the PBS/LN/CN composite film contained more CN than in the PBS/CN film. The compatibility of CN-LN with PBS produced homogeneous surfaces with enhanced barrier properties. PBS/LN/CN composite films demonstrated superior antifungal efficacy, inhibiting the growth of Colletotrichum gloeosporioides and preserving mango quality during storage. Results suggested that incorporating LN into PBS composite films prolonged the sustained release of antifungal agents, thereby inhibiting microbial growth and extending the shelf life of mangoes. Development of PBS/LN/CN composite films is a beneficial step toward reducing food waste and enhancing food safety.
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Affiliation(s)
- Pathtamawadee Nuamduang
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Rafael Auras
- School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA
| | - Charinee Winotapun
- National Metal and Materials Technology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Bongkot Hararak
- National Metal and Materials Technology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Wanwitoo Wanmolee
- National Nanotechnology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand.
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Zeng J, Wu C, Li P, Li J, Wang B, Xu J, Gao W, Chen K. Enhancing Mechanical and Antimicrobial Properties of Dialdehyde Cellulose-Silver Nanoparticle Composites through Ammoniated Nanocellulose Modification. Molecules 2024; 29:2065. [PMID: 38731558 PMCID: PMC11085600 DOI: 10.3390/molecules29092065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/20/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Given the widespread prevalence of viruses, there is an escalating demand for antimicrobial composites. Although the composite of dialdehyde cellulose and silver nanoparticles (DAC@Ag1) exhibits excellent antibacterial properties, its weak mechanical characteristics hinder its practical applicability. To address this limitation, cellulose nanofibers (CNFs) were initially ammoniated to yield N-CNF, which was subsequently incorporated into DAC@Ag1 as an enhancer, forming DAC@Ag1/N-CNF. We systematically investigated the optimal amount of N-CNF and characterized the DAC@Ag1/N-CNF using FT-IR, XPS, and XRD analyses to evaluate its additional properties. Notably, the optimal mass ratio of N-CNF to DAC@Ag1 was found to be 5:5, resulting in a substantial enhancement in mechanical properties, with a 139.8% increase in tensile elongation and a 33.1% increase in strength, reaching 10% and 125.24 MPa, respectively, compared to DAC@Ag1 alone. Furthermore, the inhibition zones against Escherichia coli and Staphylococcus aureus were significantly expanded to 7.9 mm and 15.9 mm, respectively, surpassing those of DAC@Ag1 alone by 154.8% and 467.9%, indicating remarkable improvements in antimicrobial efficacy. Mechanism analysis highlighted synergistic effects from chemical covalent bonding and hydrogen bonding in the DAC@Ag1/N-CNF, enhancing the mechanical and antimicrobial properties significantly. The addition of N-CNF markedly augmented the properties of the composite film, thereby facilitating its broader application in the antimicrobial field.
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Affiliation(s)
- Jinsong Zeng
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Chen Wu
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Pengfei Li
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
- School of Environment and Energy, South China University of Technology, Guangzhou 510640, China
| | - Jinpeng Li
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Bin Wang
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Jun Xu
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Wenhua Gao
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
| | - Kefu Chen
- Plant Fibril Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China; (J.Z.); (C.W.); (J.L.); (B.W.); (J.X.); (W.G.); (K.C.)
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou 510006, China
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Yousefi N, Zahedi Y, Yousefi A, Hosseinzadeh G, Jekle M. Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant. Int J Biol Macromol 2024; 265:130849. [PMID: 38484807 DOI: 10.1016/j.ijbiomac.2024.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/01/2024] [Accepted: 03/11/2024] [Indexed: 03/22/2024]
Abstract
This study aimed to enhance carboxymethyl cellulose (CMC)-based films by incorporating zinc oxide nanoparticles (ZnO NPs) and cress seed mucilage (CSM), with a view to augmenting the physical, mechanical, and permeability properties of the resulting nanocomposite films. For the first time, CSM was exploited as a green surfactant to synthetize ZnO NPs using hydrothermal method. Seven distinct film samples were meticulously produced and subjected to a comprehensive array of analyses. The findings revealed that the incorporation of CSM/ZnO-5 % improved the physical properties of the films, demonstrating a significant reduction in moisture content and water vapor permeability (WVP). Increasing the concentration of NPs in conjunction with CSM markedly decreased the solubility of the nanocomposites by up to 56 %. The films containing CSM/ZnO showed higher tensile strength and elongation at the break values. The UV absorption of the films exhibited a substantial rise with the addition of ZnO NPs, particularly with an increased content in the presence of CSM. The thermal stability of nanocomposites containing a high concentration of CSM/ZnO exhibited an improvement compared to the control sample. In light of these results, the CMC/CSM/ZnO-5 % film emerges as a promising candidate for a biocompatible packaging material, exhibiting favorable physical characteristics.
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Affiliation(s)
- Nazanin Yousefi
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran.
| | - Alireza Yousefi
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
| | - Ghader Hosseinzadeh
- Department of Chemical Engineering, Faculty of Engineering, University of Bonab, Bonab, Iran
| | - Mario Jekle
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Tao R, Zheng X, Fan B, He X, Sun J, Sun Y, Wang F. Enhancement of the Physical and Functional Properties of Chitosan Films by Incorporating Galla chinensis Extract. Antioxidants (Basel) 2024; 13:69. [PMID: 38247493 PMCID: PMC10812399 DOI: 10.3390/antiox13010069] [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: 12/07/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
Composite films based on chitosan (CS) incorporating Galla chinensis extract (GCNE) at different CS/GCNE weight ratios, which are both biodegradable and multifunctional, were fabricated using the solution-casting method. The FTIR analyses indicated that a good interaction was presented among the GCNE and CS through an intermolecular hydrogen bond. The incorporation of the GCNE improved the films' elongation at break, UV-light blocking, and decreased the moisture regain (from 16.68% to 10.69%) and water absorption (from 80.65% to 54.74%). Moreover, the CS/GCNE films exhibited a strong antioxidant activity (from 57.11% to 70.37% of DPPH and from 35.53% to 46.73% of ABTS scavenging activities) mainly due to the high content of phenolic compounds in the incorporated GCNE. The CS/GCNE film-forming solution coatings demonstrated their effectiveness in preserving the quality of postharvest mangoes, specifically by minimizing the change in the firmness, weight loss, titratable acidity, and total phenolic and ascorbic acids. These findings suggest that the multifunctional composite films possess a high application potential to preserve postharvest fruits.
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Affiliation(s)
- Ran Tao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Xiuxia Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China (J.S.)
| | - Jian Sun
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China (J.S.)
| | - Yufeng Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
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Tammina SK, Priyadarshi R, Rhim JW. Carboxymethylcellulose/Agar-Based Multifunctional Films Incorporated with Zn-Doped SnO 2 Nanoparticles for Active Food Packaging Application. ACS APPLIED BIO MATERIALS 2023; 6:4728-4739. [PMID: 37946463 DOI: 10.1021/acsabm.3c00514] [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] [Indexed: 11/12/2023]
Abstract
SnO2 and Zn-SnO2 nanoparticles were prepared by chemical precipitation, and the rutile phase of SnO2 was confirmed through X-ray diffraction studies. X-ray photoelectron spectroscopy (XPS) confirmed the doping of SnO2 with Zn and elucidated the surface chemistry before and after doping. The average sizes of SnO2 and Zn-SnO2 nanoparticles determined using TEM were 3.96 ± 0.85 and 3.72 ± 0.9 nm, respectively. UV-visible and photoluminescence spectrophotometry were used to evaluate the optical properties of SnO2 and Zn-SnO2 nanoparticles, and their energy gaps (Eg) were 3.8 and 3.9 eV, respectively. The antibacterial activity of these nanoparticles against Salmonella enterica and Staphylococcus aureus was evaluated under dark and light conditions. Antibacterial activity was higher in light, showing the highest activity (99.5%) against S. enterica. Carboxymethylcellulose (CMC)/agar-based functional composite films were prepared by adding different amounts of SnO2 and Zn-SnO2 nanoparticles (1 and 3 wt % of polymers). The composite film showed significantly increased UV barrier properties while maintaining the mechanical properties, water vapor barrier, and transparency compared to the neat CMC/agar film. These composite films showed significant antibacterial activity; however, the Zn-SnO2-added film showed stronger antibacterial activity (99.2%) than the SnO2-added film (15%).
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Affiliation(s)
- Sai Kumar Tammina
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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10
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Somani M, Mukhopadhyay S, Gupta B. Preparation of functional and reactive nanosilver nanogels using oxidized carboxymethyl cellulose. Int J Biol Macromol 2023; 233:123515. [PMID: 36739055 DOI: 10.1016/j.ijbiomac.2023.123515] [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: 12/14/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The designing of functional and reactive nanosilver has been carried out by in-situ reduction of silver nitrate using oxidized carboxymethyl cellulose (OCMC). The reduction process is also accompanied by the stabilization of nanoparticles using the OCMC polymer chain, leading to the formation of a structure where nanosilver is entrapped within OCMC gel. The silver nanogels characterized using transmission electron microscopy (TEM) are found to be ∼22 nm. By virtue of the presence of dialdehyde functionality around the silver nanogels, they have the ability to react with a polymer having a complementary functional group. The nanogels have exhibited prominent antimicrobial activity against both gram-negative and gram-positive bacteria. It has been observed that a 0.3 mM concentration of silver nanogel is active in inhibiting bacterial growth. The antibacterial activity of the synthesized Ag nanogels was dose-dependent, with 99.9 % of E. coli and S. aureus destroyed within 5 h at a concentration of 0.4 mM Ag nanogels. The nanogels disrupted the bacterial cell wall and generated reactive oxygen species inside the cell, which resulted in cell death. This investigation provides a very interesting application as a coating for biomedical implants and devices.
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Affiliation(s)
- Manali Somani
- Bioengineering Laboratory, Department of Textile and Fibre Engineering, Indian Institute of Technology, New Delhi 110016, India
| | - Samrat Mukhopadhyay
- Bioengineering Laboratory, Department of Textile and Fibre Engineering, Indian Institute of Technology, New Delhi 110016, India
| | - Bhuvanesh Gupta
- Bioengineering Laboratory, Department of Textile and Fibre Engineering, Indian Institute of Technology, New Delhi 110016, India.
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11
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Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. Int J Biol Macromol 2023; 232:123359. [PMID: 36693611 DOI: 10.1016/j.ijbiomac.2023.123359] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
In this study, konjac glucomannan (KGM) and curdlan were used to fabricate composite coating (KC). The coating solutions were investigated using a rheological method, and the coatings were characterized by water solubility tests, water vapor permeability (WVP), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The preservation effect of KC coating on cherry tomatoes stored at room temperature was determined. Results indicated that the curdlan addition can adjust the hydrophilicity/hydrophobicity of KGM coatings. Curdlan addition enhanced intermolecular entanglement and film-forming property. Increasing curdlan content in KC coatings significantly decreased the moisture content, dissolution and swelling ratio, and WVP. The KGM-curdlan composites behaved as high-performance coatings with good compatibility and uniformity. The K3C2 coating showed the best uniformity, water barrier, and thermal stability. The application of K3C2 coating significantly reduced the weight loss, decay loss, and delayed the decreases of firmness, soluble solids, total acid, and VC contents of cherry tomatoes. The KGM/curdlan edible coatings have promising potential for prolonging the shelf life of cherry tomatoes and applications in fruits preservation in the future.
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12
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Hadimani S, Supriya D, Roopa K, Soujanya SK, Rakshata V, Netravati A, Akshayakumar V, De Britto S, Jogaiah S. Biodegradable hybrid biopolymer film based on carboxy methyl cellulose and selenium nanoparticles with antifungal properties to enhance grapes shelf life. Int J Biol Macromol 2023; 237:124076. [PMID: 36934815 DOI: 10.1016/j.ijbiomac.2023.124076] [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: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
In the current study, cellulose was extracted from sugarcane bagasse and further converted into carboxy methyl cellulose. The morphological, chemical, and structural characterization of synthesizeed carboxy methyl cellulose was performed. Further, the biopolymer was fabricated with mycogenic selenium nanoparticles and used to develop the biopolymer films. The developed biopolymer films were examined for the fruit shelf life stability, antifungal activity, and biodegradation potential. The results revealed that grapes wrapped with biofilms showed enhanced shelf life of fruit at all storage time intervals. The study also witnesses the antifungal activity of biopolymer films with a remarkable inhibitory action on the spores of Fusarium oxysporum and Sclerospora graminicola phytopathogens. Lastly, the biopolymer films were significantly degradable in the soil within two weeks of incubation. Thus, the developed biopolymer films exhibit multifaceted properties that can be used as an alternative to synthetic plastics for fruit packaging and also helps in protecting against fungal contaminants during storage with naturally degradable potential.
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Affiliation(s)
- Shiva Hadimani
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Dodamani Supriya
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Koliwad Roopa
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Shivanna K Soujanya
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Vandakuduri Rakshata
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Avaradi Netravati
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Vijayakumar Akshayakumar
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Savitha De Britto
- Division of Biological Sciences, School of Science and Technology, University of Goroka, Goroka 441, Papua New Guinea
| | - Sudisha Jogaiah
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India; Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periye (PO), 671316 Kasaragod (DT), Kerala, India.
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13
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Rao Z, Lei X, Chen Y, Ling J, Zhao J, Ming J. Facile fabrication of robust bilayer film loaded with chitosan active microspheres for potential multifunctional food packing. Int J Biol Macromol 2023; 231:123362. [PMID: 36690235 DOI: 10.1016/j.ijbiomac.2023.123362] [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: 11/06/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The utilization of microcarriers is an effective technique to protect and slow down the release of active ingredients, while the combination of microcarriers and film materials is an important way to expand the application scenario of active ingredients. The aim of this study was to develop a simple and facile strategy for designing a multifunctional bilayer bioactive film that combines stable mechanical properties, sustained-release characteristics for active ingredients with good antioxidant and antibacterial properties. The EGCG-loaded chitosan active microspheres were prepared by sol-gel method, and then the carboxymethyl cellulose solution containing the active microspheres was assembled onto the carboxymethyl chitosan gel substrate based on intermolecular hydrogen bonding to construct a film with a stable bilayer structure. The results indicated that the bilayer film had dense microstructure and excellent mechanical strength (37.05 MPa), and exhibited UV-blocking properties and excellent gas barrier performance. Meanwhile, the loading of active ingredients (EGCG) in the microspheres enabled the bilayer film to exhibit excellent antioxidant and antibacterial properties, and the controlled release of EGCG by the film was sustainable and showed pH responsiveness. The results of this work provide a new perspective for the design and development of bio-based active packaging film with tunable functional characteristics.
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Affiliation(s)
- Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Yuanyuan Chen
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jiang Ling
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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14
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Rozman AS, Hashim N, Maringgal B, Abdan K, Sabarudin A. Recent advances in active agent-filled wrapping film for preserving and enhancing the quality of fresh produce. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Duan B, Tan X, Long J, Ouyang Q, Zhang Y, Tao N. Integrated transcriptomic-metabolomic analysis reveals that cinnamaldehyde exposure positively regulates the phenylpropanoid pathway in postharvest Satsuma mandarin (Citrus unshiu). PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2023; 189:105312. [PMID: 36549824 DOI: 10.1016/j.pestbp.2022.105312] [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: 10/12/2022] [Revised: 11/24/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
Previously, wax + cinnamaldehyde (WCA) was proven to be able to effectively alleviate fruit decay and induce resistance in harvested Satsuma mandarin (Citrus unshiu). However, the potential molecular mechanism is largely unknown. In the present study, transcriptomics, metabolomics and biochemical analyses were combined to clarify this process. Transcriptomic analysis revealed that the expression of genes involved in secondary metabolites and related to pathogenesis and the phenylpropanoid pathway were significantly influenced by WCA treatment. In addition, metabolite profiling revealed that metabolites in the phenylpropanoid pathway were also predominantly impacted after WCA treatment. Correspondingly, enzymatic activities and gene expression involved in the phenylpropanoid pathway were positively regulated, especially in the first 24 h, resulting in increased levels of total phenolics, flavonoids and other secondary metabolites. Fruit inoculation experiments showed that WCA treatment significantly reduced the development of citrus green mold and sour rot while having no adverse effects on the edible quality of the tested citrus fruit. Our study confirms the potential role of WCA exposure in citrus to induce resistance through the phenylpropanoid pathway.
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Affiliation(s)
- Bin Duan
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Xiaoli Tan
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Jianyuan Long
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Qiuli Ouyang
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Yonghua Zhang
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Nengguo Tao
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China.
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16
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Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum lycopersicum) fruits. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Structural optimization and antibacterial property of alkylimidazole salt/carboxymethyl cellulose/starch composite films. Carbohydr Polym 2022; 298:120098. [DOI: 10.1016/j.carbpol.2022.120098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/20/2022]
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18
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Titanium dioxide nanoparticles and elderberry extract incorporated starch based polyvinyl alcohol films as active and intelligent food packaging wraps. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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19
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Huang K, Maltais A, Liu J, Wang Y. Wood cellulose films regenerated from NaOH/urea aqueous solution and treated by hot pressing for food packaging application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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20
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Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens. Sci Rep 2022; 12:16923. [PMID: 36209294 PMCID: PMC9547897 DOI: 10.1038/s41598-022-20751-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 09/19/2022] [Indexed: 12/29/2022] Open
Abstract
In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl2) and characterize the postharvest quality of 'collard greens' during refrigerated storage. The results indicated that the incorporation of ZnO/PEG/NC/CaCl2 in CH-based films significantly decreased water vapor transmission rate, increased tensile strength, and were water soluble and biodegradable in nature. Moreover, CH-TEO based films incorporated with ZnO/PEG/NC/CaCl2 were significantly effective in reducing physiological weight loss, retained total soluble solids, titratable acidity, and preserved chlorophyll contents as well as showed lesser a* values, suppressed microbial growth, and preserving appearance/sensory quality of collard greens for 24 days than LDPE and other biodegradable films. Our results suggest that CH-based films enriched with TEO and additives such as ZnO/CaCl2/NC/PEG are an ecological, environmental friendly, and effective alternative approach to retain shelf life of collard greens during refrigerated storage.
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21
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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22
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [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] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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23
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Bio-based polymer films with potential for packaging applications: a systematic review of the main types tested on food. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04332-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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24
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Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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25
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Development and structural characterization of novel biomaterial polymeric films based on the mucilage extracted from Salvia mirzayanii seed gum incorporated with zinc oxide nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01405-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Odetayo T, Tesfay S, Ngobese NZ. Nanotechnology‐enhanced edible coating application on climacteric fruits. Food Sci Nutr 2022; 10:2149-2167. [PMID: 35844928 PMCID: PMC9281961 DOI: 10.1002/fsn3.2557] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 11/06/2022] Open
Abstract
Climacteric fruits continue to ripen after harvest and produce ethylene, coupled with an increase in respiration rate, which contributes to more rapid perishability. Inhibition of ethylene biosynthesis has been shown to be an efficient way to delay the onset of ripening and lengthen shelf life. The use of edible materials as coatings presents an efficient approach in preserving the quality of fruits. Edible coatings have many benefits, such as affordability, ease of application, and use of natural ingredients. Nanotechnology provides interesting approaches to the management of fruit shelf life after harvest. Nanotechnology has the capacity of producing new materials by minimizing the size of components to a nanometric level. These kinds of nanomaterials possess distinct and improved properties for delaying fruit ripening and decay. The main goal of adding nanoparticles to edible coatings is to enhance the biopolymer's mechanical and water vapor barrier properties. Nanoparticles also contain biopolymer‐like features and are thought to have superior antibacterial, antifungal, and antiviral properties than edible coatings. This review is aimed at summarizing recent findings on the application of edible coatings in the form of nanoparticles, and their effect on quality parameters and shelf life extension of climacteric fruits. Peer‐reviewed articles were obtained by using Scopus and science direct. The current materials widely used for coating climacteric fruits are zinc, silver and chitosan nanoparticles. Zinc nanoparticles have been shown to be more effective in delaying ripening significantly by reducing weight and moisture loss and ensuring retention of fruit firmness. Further research is needed to understand their effect on other physicochemical properties of fruits.
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Affiliation(s)
- Temitayo Odetayo
- Department of Botany and Plant Biotechnology Faculty of Science University of Johannesburg Johannesburg South Africa
| | - Samson Tesfay
- Department of Horticultural Science Faculty of Science University of KwaZulu‐Natal South Africa Pietermaritzburg South Africa
| | - Nomali Ziphorah Ngobese
- Department of Botany and Plant Biotechnology Faculty of Science University of Johannesburg Johannesburg South Africa
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27
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Mahmud J, Sarmast E, Shankar S, Lacroix M. Advantages of nanotechnology developments in active food packaging. Food Res Int 2022; 154:111023. [DOI: 10.1016/j.foodres.2022.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/29/2022] [Accepted: 02/14/2022] [Indexed: 01/04/2023]
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28
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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29
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Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01217-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
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Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
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Muhoza B, Qi B, Harindintwali JD, Koko MYF, Zhang S, Li Y. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Crit Rev Food Sci Nutr 2021; 63:2521-2543. [PMID: 34515594 DOI: 10.1080/10408398.2021.1977236] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.
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Affiliation(s)
- Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jean Damascene Harindintwali
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | | | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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Locali-Pereira AR, Guazi JS, Conti-Silva AC, Nicoletti VR. Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Preparation of konjac glucomannan based films reinforced with nanoparticles and its effect on cherry tomatoes preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100701] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Han Y, Ding J, Zhang J, Li Q, Yang H, Sun T, Li H. Fabrication and characterization of polylactic acid coaxial antibacterial nanofibers embedded with cinnamaldehyde/tea polyphenol with food packaging potential. Int J Biol Macromol 2021; 184:739-749. [PMID: 34174310 DOI: 10.1016/j.ijbiomac.2021.06.143] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 02/05/2023]
Abstract
Polylactic acid (PLA) is a promising food packaging material with biocompatible, nontoxic and biodegradable. In order to reduce the deterioration of aquatic products caused by microorganisms, PLA coaxial nanofiber films with cinnamaldehyde (CMA), tea polyphenol (TP) and its composite as core materials were prepared by using coaxial electrospinning technology. Its microscopic morphology and structure were characterized separately, and its thermal stability, wettability and mechanical properties were determined. The antibacterial activity and antibacterial mechanism of nanofiber films were studied with Shewanella putrefaciens (S. putrefaciens) which is the dominant spoilage of aquatic products as the target of action. The results show that the CMA/TP (m/m = 2:5)-PLA coaxial nanofibers have small diameter, uniform distribution, smooth surface, no pores and fracture. At the same time, the film has strong hydrophobicity, good thermal stability and mechanical properties. Its antibacterial performance is better than that of single-core nanofiber films, which effectively destroys the cell membrane of S. putrefaciens, increases the permeability of cell membrane, and interferes with the synthesis and expression of its protein. The coaxial nanofiber films with CMA, TP and its composite as core material can be used as a fresh-keeping material with antibacterial properties, and has potential application value in the field of food preservation.
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Affiliation(s)
- Ying Han
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Jie Ding
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Jiatao Zhang
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Hua Yang
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
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Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.
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Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110987] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Adv Colloid Interface Sci 2021; 291:102405. [PMID: 33819726 DOI: 10.1016/j.cis.2021.102405] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/20/2022]
Abstract
New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
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Cheng Y, Dong H, Wu Y, Xiao K. Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes. Foods 2021; 10:foods10030552. [PMID: 33800032 PMCID: PMC8001178 DOI: 10.3390/foods10030552] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 11/16/2022] Open
Abstract
The shelf life of cherry tomatoes is short so that new and efficient preservation techniques or procedures are required to reduce postharvest losses. This study focused on the development of a sulfonated poly ether ether ketone (SPEEK) film incorporated with amidated graphene oxide (AGO), for the storage of cherry tomatoes in modified atmosphere packaging. The mechanical properties, gas permeability, and moisture permeability were subsequently tested. The evolution of attributes related to shelf life, such as gas composition, physicochemical properties, and sensory properties were also monitored during storage trials. AGO, as an inorganic filler, increases the thermal stability and mechanical properties of SPEEK-based films, while it reduces the water absorption, swelling rate, and moisture permeability. Importantly, all the AGO/SPEEK films exhibited enhanced gas permeability and selective permeability of CO2/O2 relative to the SPEEK film. Moreover, 0.9% (w/w) AGO/SPEEK film showed an enhanced permeability coefficient of CO2, corresponding to an increase of 50.7%. It could further improve the selective coefficient of CO2/O2 to 67.1%. The results of preservation at 8 °C revealed that: 0.9% (w/w) AGO/SPEEK film was significantly effective at maintaining the quality and extending the shelf life of cherry tomatoes from 15 to 30 days, thereby suggesting the potential for applying AGO-incorporated SPEEK films for food packaging materials.
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Affiliation(s)
- Yao Cheng
- School of Food Science and Technology, South China University of Technology, 381, Wushan Rd., Tianhe District, Guangzhou 510641, China; (Y.C.); (Y.W.)
| | - Hao Dong
- School of Food Science and Technology, Zhongkai University of Agriculture and Engineering, 24, Dongsha Street, Fangzhi Rd., Haizhu District, Guangzhou 510225, China;
| | - Yuanyue Wu
- School of Food Science and Technology, South China University of Technology, 381, Wushan Rd., Tianhe District, Guangzhou 510641, China; (Y.C.); (Y.W.)
| | - Kaijun Xiao
- School of Food Science and Technology, South China University of Technology, 381, Wushan Rd., Tianhe District, Guangzhou 510641, China; (Y.C.); (Y.W.)
- Correspondence: ; Tel.: +86-020-87113848
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Friedman M, Tam CC, Kim JH, Escobar S, Gong S, Liu M, Mao XY, Do C, Kuang I, Boateng K, Ha J, Tran M, Alluri S, Le T, Leong R, Cheng LW, Land KM. Anti-Parasitic Activity of Cherry Tomato Peel Powders. Foods 2021; 10:230. [PMID: 33498638 PMCID: PMC7912415 DOI: 10.3390/foods10020230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/20/2021] [Accepted: 01/21/2021] [Indexed: 12/20/2022] Open
Abstract
Trichomoniasis in humans, caused by the protozoal parasite Trichomonas vaginalis, is the most common non-viral sexually transmitted disease, while Tritrichomonas foetus causes trichomonosis, an infection of the gastrointestinal tract and diarrhea in farm animals and domesticated cats. As part of an effort to determine the inhibitory effects of plant-based extracts and pure compounds, seven commercially available cherry tomato varieties were hand-peeled, freeze-dried, and pounded into powders. The anti-trichomonad inhibitory activities of these peel powders at 0.02% concentration determined using an in vitro cell assay varied widely from 0.0% to 66.7% against T. vaginalis G3 (human); from 0.9% to 66.8% for T. foetus C1 (feline); and from 0.0% to 81.3% for T. foetus D1 (bovine). The organic Solanum lycopersicum var. cerasiforme (D) peels were the most active against all three trichomonads, inhibiting 52.2% (G3), 66.8% (C1), and 81.3% (D1). Additional assays showed that none of the powders inhibited the growth of foodborne pathogenic bacteria, pathogenic fungi, or non-pathogenic lactobacilli. Tomato peel and pomace powders with high content of described biologically active compounds could serve as functional food and feed additives that might help overcome adverse effects of wide-ranging diseases and complement the treatment of parasites with the anti-trichomonad drug metronidazole.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
| | - Christina C. Tam
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Jong H. Kim
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Sydney Escobar
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Steven Gong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Max Liu
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Xuan Yu Mao
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Cindy Do
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Irene Kuang
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Kelvin Boateng
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Janica Ha
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Megan Tran
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Srimanth Alluri
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Tam Le
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Ryan Leong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Luisa W. Cheng
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Kirkwood M. Land
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
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