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Hu X, Zhu C, Hu Z, Shen W, Ji Z, Li F, Guo C. Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems. Int J Biol Macromol 2024; 269:131846. [PMID: 38663702 DOI: 10.1016/j.ijbiomac.2024.131846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 04/06/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water-water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 ± 1.48 nm to 1111.00 ± 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water-water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water-water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel-sol (sol-gel) transition temperatures (not statistically significant (P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.
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Affiliation(s)
- Xinnan Hu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chengkai Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhongze Hu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wangyang Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China
| | - Zhili Ji
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430023, China.
| | - Fang Li
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Cheng Guo
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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Wang H, Cheng Y, Zhu J, Yang Y, Qiao S, Li H, Ma L, Zhang Y. Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing. Int J Biol Macromol 2024; 261:129749. [PMID: 38281522 DOI: 10.1016/j.ijbiomac.2024.129749] [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: 07/01/2023] [Revised: 12/16/2023] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
Natural polychromatic biomaterials (like carminic acid and gardenia yellow) possess coloring merits and functionality, but are instable under light and heat. Self-assembly of gelatin and polychromatic materials could be induced by carnosic acid inclusions, illustrating great potential in food application. Antioxidant properties, pigment retention rates, UV irradiation stability, rheological properties, and physical resistances (oil, ethanol, heat and microwave) of samples were improved by carnosic acid inclusions, owing to the newly formed hydrogen bonding and electrostatic interactions (UV spectrum, particle size, zeta potential, FTIR, XPS and SEM). The improved properties contributed to the 2D printed pattern stability and the applicability for producing specialized products with high printability and fastness. On the basis of Subtractive Color-Mixing Principle, further three-dimensional dyeing microgel systems were built and modulated; it could functionalize bean paste/carboxymethyl-cellulose food systems, maintain the excellent self-supporting ability & mechanical strength, and promote single/dual-nozzle 3D printing application. Therefore, the self-assembled gelatin/polychromatic materials/carnosic acid microgel samples could not only achieve outstanding 2D printed pattern stability, and could be also promisingly applied in single/dual-nozzle 3D printing for modern innovative, creative food fields.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huanduan Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China.
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Wang Z, Huang S, Zhao X, Yang S, Mai K, Qin W, Liu K, Huang J, Feng Y, Li J, Yu G. Covalent Bond Interfacial Recognition of Polysaccharides/Silica Reinforced High Internal Phase Pickering Emulsions for 3D Printing. ACS APPLIED MATERIALS & INTERFACES 2023; 15:23989-24002. [PMID: 37134135 DOI: 10.1021/acsami.3c03642] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Significant challenges remain in designing sufficient viscoelasticity polysaccharide-based high internal phase Pickering emulsions (HIPPEs) as soft materials for 3D printing. Herein, taking advantage of the interfacial covalent bond interaction between modified alginate (Ugi-OA) dissolved in the aqueous phase and aminated silica nanoparticles (ASNs) dispersed in oil, HIPPEs with printability were obtained. Using multitechniques coupling a conventional rheometer with a quartz crystal microbalance with dissipation monitoring, the correlation between interfacial recognition coassembly on the molecular scale and the stability of whole bulk HIPPEs on the macroscopic scale can be clarified. The results showed that Ugi-OA/ASNs assemblies (NPSs) were strongly retargeted into the oil-water interface due to the specific Schiff base-binding between ASNs and Ugi-OA, further forming thicker and more rigid interfacial films on the microscopic scale compared with that of the Ugi-OA/SNs (bared silica nanoparticles) system. Meanwhile, flexible polysaccharides also formed a 3D network that suppressed the motion of the droplets and particles in the continuous phase, endowing the emulsion with appropriately viscoelasticity to manufacture a sophisticated "snowflake" architecture. In addition, this study opens a novel pathway for the construction of structured all-liquid systems by introducing an interfacial covalent recognition-mediated coassembly strategy, showing promising applications.
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Affiliation(s)
- Zhaojun Wang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shuntian Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Xinyu Zhao
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Shujuan Yang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Keyang Mai
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Wenqi Qin
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Kaiyue Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Junhao Huang
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Yuhong Feng
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Jiacheng Li
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
| | - Gaobo Yu
- Key Laboratory of Advanced Materials of Tropical Island Resources, Ministry of Education, School of Chemical Engineering and Technology, Hainan University, 58 Renmin Road, Haikou, Hainan Province 570228, China
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Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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Maghazechi A, Mohammadi Nafchi A, Tan T, Easa AM. Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range. Food Sci Nutr 2022; 10:3801-3813. [DOI: 10.1002/fsn3.2977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 11/08/2022] Open
Affiliation(s)
- Avan Maghazechi
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Food Science and Quality Control Department, College of Agricultural Engineering Science University of Sulaimani Sulaimani Iraq
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Thuan‐Chew Tan
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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Abdullah, Liu L, Javed HU, Xiao J. Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review. Front Nutr 2022; 9:890188. [PMID: 35656162 PMCID: PMC9152362 DOI: 10.3389/fnut.2022.890188] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 03/25/2022] [Indexed: 11/13/2022] Open
Abstract
Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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Yang M, Zhang J, Guo X, Deng X, Kang S, Zhu X, Guo X. Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins. Foods 2022; 11:foods11060804. [PMID: 35327227 PMCID: PMC8947724 DOI: 10.3390/foods11060804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 12/10/2022] Open
Abstract
This study aimed to investigate the effect of phosphorylation on the structure and emulsification of Coregonus peled, Esox lucius and Grass carp scale gelatin. Fourier transform infrared spectroscopy (FTIR) and endogenous fluorescence spectra showed that the structures of the three fish scale gelatins changed. Additionally, the surface hydrophobicity index of the three fish scale gelatins increased by 36.72, 31.42 and 111.67, respectively, after 1 h of phosphorylation, and the surface tension decreased by 17.27, 32.58 and 18.7 mN/m, respectively. The emulsification activity index increased by 115.86, 155.22 and 45.52 m2/g, and the emulsification stability index increased by 98.37, 256.77 and 169.61 min, respectively. The structure of fish scale gelatin changed after phosphorylation, which resulted in the improvement of emulsification. This work will provide useful information to understand the relationship between the structure and function of gelatin.
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Nogami S, Kadota K, Uchiyama H, Arima-Osonoi H, Iwase H, Tominaga T, Yamada T, Takata SI, Shibayama M, Tozuka Y. Structural changes in pH-responsive gelatin/hydroxypropyl methylcellulose phthalate blends aimed at drug-release systems. Int J Biol Macromol 2021; 190:989-998. [PMID: 34537299 DOI: 10.1016/j.ijbiomac.2021.09.074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 08/24/2021] [Accepted: 09/11/2021] [Indexed: 10/20/2022]
Abstract
The present study aimed to investigate the thermal- and pH-dependent gelation behavior of gelatin/HPMCP blends using ultraviolet (UV) spectrophotometry, viscoelasticity, and dynamic light scattering (DLS). We found that the release of lisinopril from gelatin/HPMCP gels can be inhibited at low pH. UV spectrophotometric analysis showed that pH had a significant effect on the transparency of aqueous HPMCP systems and gelatin/HPMCP gels. The viscoelastic patterns of gelatin/HPMCP at pH 4.6 considerably differed from those of gelatin/HPMCP at pH 5.2 and 6.0. DLS measurements showed that HPMCP molecules in low concentrations underwent strong aggregation below pH 4.8. Such HPMCP aggregation induces a physical barrier in the matrix structures of the gelatin/HPMCP gels, which inhibits the drug release at pH 1.2. This hydrogel delivery system using polymer blends of gelatin/HPMCP can be used in oral gel formulations with pH-responsive properties.
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Affiliation(s)
- Satoshi Nogami
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan.
| | - Hiromasa Uchiyama
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Hiroshi Arima-Osonoi
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Hiroki Iwase
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Taiki Tominaga
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Takeshi Yamada
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Shin-Ichi Takata
- Materials & Life Science Facility Division, J-PARC Center, Japan Atomic Energy Agency, Tokai, Ibaraki 319-1195, Japan
| | - Mitsuhiro Shibayama
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan.
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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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