1
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Zhang Y, Kong Q, Niu B, Liu R, Chen H, Xiao S, Wu W, Zhang W, Gao H. The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality. Food Chem 2024; 447:138952. [PMID: 38461720 DOI: 10.1016/j.foodchem.2024.138952] [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: 12/23/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.
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Affiliation(s)
- Yiqin Zhang
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qi Kong
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Horticulture, South China Agricultural University, Guangzhou 510642, PR China
| | - Ben Niu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Ruiling Liu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Huizhi Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Shangyue Xiao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
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2
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [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: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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3
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Novel pectin-based nanocomposite film for active food packaging applications. Sci Rep 2022; 12:20673. [PMID: 36450774 PMCID: PMC9712656 DOI: 10.1038/s41598-022-25192-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Novel pectin-based films reinforced with crystalline nanocellulose (CNC) and activated with zinc oxide nanoparticles (ZnO NPs) were prepared by solvent-casting method. Film ingredients enhanced UV-blocking, thermal, and antibacterial properties of active films against well-known foodborne pathogens. Optimal active films exhibited higher mechanical, water vapor barrier properties compared to pristine pectin films. SEM confirmed the even distribution of CNC and ZnO NPs in pectin matrix and their interactions were proven using FTIR. Wrapping hard cheese samples artificially contaminated with Staphylococcus aureus and Salmonella enterica with the ternary nanocomposite film at 7 °C for 5 days significantly reduced the total population counts by at least 1.02 log CFU/g. Zn2+ migrating to wrapped cheese samples was below the specific limit (5 mg/kg), confirming their safety for food contact. Overall, ZnO/CNC/pectin nanocomposite films represent promising candidates for active food packaging as safe, eco-friendly alternatives for synthetic packaging materials.
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4
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Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01635-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
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5
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César LT, Soares LS, Farias MDP, Teixeira Sá DMA, Ayala Valencia G, Monteiro AR. Chitosan and acerola (
Malpighia emarginata
) fruit based active coating can control the melanosis of refrigerated shrimps (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiliane Teles César
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
- Federal Institute of Education Science and Technology of Ceará, IFCE Campus Sobral Ceará Brazil
| | - Lenilton Santos Soares
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples. COATINGS 2022. [DOI: 10.3390/coatings12060741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study aimed to assess the effectiveness of bacterial cellulose nanocrystals (BCNCs)-gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings containing various CEO concentrations (1200, 1800, and 2400 μL/L) in retarding ripening and senescence of ‘Red Delicious’ apples during cold storage (60 days at 4 °C). Coatings decreased the weight loss (WL) (~3.6%), as compared to uncoated fruit (~4.8%). A direct relationship between CEO concentration and respiration rate/ethylene production was also disclosed. Flesh firmness was higher for coated samples, with better results detected especially when the highest amount of CEO was applied (36.48 N for the 2400 μL/L delivered dose vs. 32.60 N for the 1200 μL/L one). These findings were corroborated by additional tests on the surface color, total acidity, soluble solids content, pH, ascorbic acid, and activities of polyphenol oxidase (PPO) and peroxidase (POD). This study demonstrated the capability of BCNCs-GelA/CEO systems to dramatically enhance the storability and quality of apples during refrigerated storage, thus avoiding undesired losses and increasing the economic performance of fresh fruit industries.
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7
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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8
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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9
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Ahankari SS, Subhedar AR, Bhadauria SS, Dufresne A. Nanocellulose in food packaging: A review. Carbohydr Polym 2020; 255:117479. [PMID: 33436241 DOI: 10.1016/j.carbpol.2020.117479] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 01/17/2023]
Abstract
The research in eco-friendly and sustainable materials for packaging applications with enhanced barrier, thermo-mechanical, rheological and anti-bacterial properties has accelerated in the last decade. Last decade has witnessed immense interest in employing nanocellulose (NC) as a sustainable and biodegradable alternative to the current synthetic packaging barrier films. This review article gathers the research information on NC as a choice for food packaging material. It reviews on the employment of NC and its various forms including its chemico-physical treatments into bio/polymers and its impact on the performance of nanocomposites for food packaging application. The review reveals the fact that the research trends towards NC based materials are quite promising for Active Packaging (AP) applications, including the Controlled Release Packaging (CRP) and Responsive Packaging (RP). Finally, it summarizes with the challenges of sustainable packaging, gray areas that need an improvement/focus in order to commercially exploit this wonderful material for packaging application.
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Affiliation(s)
- Sandeep S Ahankari
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India.
| | - Aditya R Subhedar
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India
| | - Swarnim S Bhadauria
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India
| | - Alain Dufresne
- University Grenoble Alpes, CNRS, Grenoble INP, LGP2, F-38000, Grenoble, France
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10
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Gheorghita Puscaselu R, Lobiuc A, Dimian M, Covasa M. Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders. Polymers (Basel) 2020; 12:E2417. [PMID: 33092194 PMCID: PMC7589871 DOI: 10.3390/polym12102417] [Citation(s) in RCA: 148] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 12/14/2022] Open
Abstract
Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.
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Affiliation(s)
- Roxana Gheorghita Puscaselu
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
| | - Andrei Lobiuc
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
| | - Mihai Dimian
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.P.); (A.L.)
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
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11
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Ghosh M, Ghosh P. Storage study of grapes (
Vitis vinifera
) using the nanocomposite biodegradable film from banana pseudostem. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mahuwa Ghosh
- Department of Food Technology (Chemical Engineering) Vignan’s Foundation of Science Technology and Research Vadlamudi India
| | - Payel Ghosh
- Department of Food Technology (Chemical Engineering) Vignan’s Foundation of Science Technology and Research Vadlamudi India
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12
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Polyhydroxyalkanoate synthesis by bacteria isolated from landfill and ETP with pomegranate peels as carbon source. Arch Microbiol 2020; 202:2799-2808. [DOI: 10.1007/s00203-020-01995-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 07/11/2020] [Accepted: 07/22/2020] [Indexed: 10/23/2022]
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13
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Cakıroglu K, Dervisoglu M, Gul O. Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin. J Texture Stud 2020; 51:800-809. [PMID: 32358987 DOI: 10.1111/jtxs.12528] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/29/2022]
Abstract
Production of composite films is an important approach to improve functionality of edible films, by combining different polysaccharides, proteins, and lipids. Carbohydrate-based composite films are most attractive, which have good film-forming ability due to their unique colloidal properties. Fruit purees include high polysaccharide content that plays a role to have desirable film properties including mechanical resistance, efficient barrier properties, and selective permeability against oxygen transmission. The purpose of this study was to characterize physical, barrier, mechanical, thermal, and water sorption properties of composite films formulated with different mulberry pekmez concentrations (26, 32, and 38 °Brix) based on alginate or pectin. All film-forming solutions were showed shear thinning behavior with higher yield stress and viscosity-shear rate data were fitted to Ostwald de Waele model (R2 ≥ 0.943). A noticeable decrease in tensile strength of films with increasing concentration was determined, but films prepared with high concentration showed more flexible. The mechanical properties of pectin films exhibited weakened properties compared to alginate films. Increasing pekmez concentration in the film matrix improved the water vapor permeability of alginate films, whereas pectin films showed reverse behavior as resulting in cracks and crack propagation within the structure. The sorption isotherms of films showed a typical profile of foods contain high soluble components and the Guggenheim-Anderson-deBoer (GAB) model gave a good fit for all of the obtained data. The results showed that mulberry pekmez films based alginate have a potential for food applications depends on the physical properties and for the replacement of non-biodegradable plastic packaging.
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Affiliation(s)
- Kubra Cakıroglu
- Trabzon Food Control Laboratory Directorate, Republic of Turkey Ministry of Agriculture and Forestry, Trabzon, Turkey
| | | | - Osman Gul
- Faculty of Engineering and Architecture, Department of Food Engineering, Kastamonu University, Kastamonu, Turkey
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14
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Development of novel active packaging films based on whey protein isolate incorporated with chitosan nanofiber and nano-formulated cinnamon oil. Int J Biol Macromol 2020; 149:11-20. [PMID: 32007845 DOI: 10.1016/j.ijbiomac.2020.01.083] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/24/2019] [Accepted: 01/08/2020] [Indexed: 11/23/2022]
Abstract
Active packaging is designed to extend products shelf life by incorporating active components with biological properties in its structure. The main goal of this research was to develop a biodegradable whey protein isolate (WPI)-based film, incorporated with chitosan nanofiber (CSNF) and cinnamon essential oil (CiEO) (both emulsified and Nanostructured lipid carriers (NLC) form). Then, the physicochemical properties of developed bio-nanocomposite were fully characterized. Both water solubility and the water vapor permeability of WPI film decreased significantly (p < 0.05) by incorporating the CSNF into film structure. The good complexation between WPI and CSNF was confirmed by FTIR. Microstructure revealed that the fiber networks were well distributed throughout the films while the morphological heterogeneity and contributed to the reduction of the tensile strength were evident after addition of CiEO. These obtained results from SEM to be quite in accordance with FT-IR findings that confirmed the incorporation of NLCs into bio-nanocomposite structure have been through physical interactions. The film barrier properties to ultraviolet light were increased by adding all of nano-reinforcements. Moreover, the antibacterial activity of resulting films was enhanced by adding CiEO, especially NLC form. This study introduces a novel ecofriendly bio-nano composite in packaging industries for the shelf life extension of different perishable foods.
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15
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Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00350-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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16
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Jung J, Deng Z, Zhao Y. A review of cellulose nanomaterials incorporated fruit coatings with improved barrier property and stability: Principles and applications. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13344] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Jooyeoun Jung
- Department of Food Science & TechnologyOregon State University Corvallis Oregon
- Department of Food Science & TechnologyUniversity of Nebraska‐Lincoln Lincoln Nebraska
| | - Zilong Deng
- Department of Food Science & TechnologyOregon State University Corvallis Oregon
- State Key Laboratory of Pollution Control and Resource ReuseSchool of Environmental Science and Engineering, Tongji University Shanghai China
| | - Yanyun Zhao
- Department of Food Science & TechnologyOregon State University Corvallis Oregon
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Adeyeye OA, Sadiku ER, Babu Reddy A, Ndamase AS, Makgatho G, Sellamuthu PS, Perumal AB, Nambiar RB, Fasiku VO, Ibrahim ID, Agboola O, Kupolati WK, Daramola OO, Machane MJ, Jamiru T. The Use of Biopolymers in Food Packaging. MATERIALS HORIZONS: FROM NATURE TO NANOMATERIALS 2019. [DOI: 10.1007/978-981-13-8063-1_6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Response surface modeling and optimization of tomato puree–casein bio-composite films. IRANIAN POLYMER JOURNAL 2018. [DOI: 10.1007/s13726-018-0660-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Nasirifar SZ, Maghsoudlou Y, Oliyaei N. Effect of active lipid-based coating incorporated with nanoclay and orange peel essential oil on physicochemical properties of Citrus sinensis. Food Sci Nutr 2018; 6:1508-1518. [PMID: 30258593 PMCID: PMC6145248 DOI: 10.1002/fsn3.681] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 04/01/2018] [Accepted: 04/08/2018] [Indexed: 01/11/2023] Open
Abstract
The aim of this study was to evaluate the different lipid-based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax coatings formula were used: carnauba wax, carnauba wax incorporated with orange peel essential oil (OPEO) (1%), carnauba wax with montmorillonite nanoclay (MMT) (2%), and carnauba wax combination by OPEO (0.5%) and MMT (1%). Physicochemical properties (total phenol content, antioxidant activity, °Brix, titratable acidity, vitamin C, color, firmness, and pH) of fruits were determined throughout the storage. According to the results, carnauba wax with MMT was better than the other treatments. The highest antioxidant activity was observed in carnauba wax coating containing MMT and total phenol and DDPH gained 733.00 ± 1.204 (mg gallic acid/100 g) and 78.327 ± 0/364%, respectively, at 100th day. Blood orange coated by carnauba wax with MMT had the least of deformation and dissolved solid and the highest acidity rather than other treatments. Moreover, time storage and coating had significant effect on vitamin C content in which maximum and minimum amount was observed in wax coating incorporated by MMT and combination with MMT and OPEO treatments, respectively. Fruits coating with MMT showed better brightness.
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Affiliation(s)
- Seyedeh Zahra Nasirifar
- Department of Food Science and TechnologyCollege of Food TechnologyUniversity of Agricultural Sciences and Natural ResourcesGorganIran
| | - Yahya Maghsoudlou
- Department of Food Science and TechnologyCollege of Food TechnologyUniversity of Agricultural Sciences and Natural ResourcesGorganIran
| | - Najme Oliyaei
- Department of Food Science and TechnologyShiraz UniversityShirazIran
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20
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Acerola, an untapped functional superfruit: a review on latest frontiers. Journal of Food Science and Technology 2018; 55:3373-3384. [PMID: 30150795 DOI: 10.1007/s13197-018-3309-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
Abstract
Acerola (Malpighia emarginata DC.) is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. There is an upsurge of interest in this fruit among the scientific community and pharmaceutical companies over the last few years. The fruit contains an exorbitant amount of ascorbic acid in the range of 1500-4500 mg/100 g, which is around 50-100 times than that of orange or lemon. Having a reservoir of phytonutrients, the fruit exhibits high antioxidant capacity and several interesting biofunctional properties like skin whitening effect, anti-aging and multidrug resistant reversal activity. Countries like Brazil, realizing the potential of the fruit have started to exploit it commercially and have established a structured agro-industrial based market. In spite of possessing an enriched nutrient profile with potent "functional food" appeal, acerola is underutilized in large part of the globe and demands greater attention. A comprehensive literature analysis was carried out with reference to the latest frontiers on the compositional characteristics of the fruit. Emphasis has been given on newer dimensions of functional aspects of ascorbic acid and allied work and pectin and pectin methylesterase. The range of nutraceutical phytonutrients present in acerola and their biofunctional properties has been discussed. Recent advances in the value addition of the fruit highlighting the use of techniques like filtration, encapsulation, ultrasound, sonication, etc. are also elaborated. Furthermore, the potential use of acerola pulp in edible films and waste utilization for development of valuable byproducts has been highlighted.
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21
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Wang W, Zhang K, Li C, Cheng S, Zhou J, Wu Z. A novel biodegradable film from edible mushroom ( F . velutipes ) by product: Microstructure, mechanical and barrier properties associated with the fiber morphology. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings. COATINGS 2018. [DOI: 10.3390/coatings8050160] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.
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Ribeiro HL, Oliveira AVD, Brito ESD, Ribeiro PR, Souza Filho MDSM, Azeredo HM. Stabilizing effect of montmorillonite on acerola juice anthocyanins. Food Chem 2018; 245:966-973. [DOI: 10.1016/j.foodchem.2017.11.076] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 11/17/2017] [Accepted: 11/20/2017] [Indexed: 12/30/2022]
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24
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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Ananda AP, Manukumar HM, Umesha S, Soumya G, Priyanka D, Mohan Kumar AS, Krishnamurthy NB, Savitha KR. A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s41783-017-0011-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Vilarinho F, Sanches Silva A, Vaz MF, Farinha JP. Nanocellulose in green food packaging. Crit Rev Food Sci Nutr 2017; 58:1526-1537. [PMID: 28125279 DOI: 10.1080/10408398.2016.1270254] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The development of packaging materials with new functionalities and lower environmental impact is now an urgent need of our society. On one hand, the shelf-life extension of packaged products can be an answer to the exponential increase of worldwide demand for food. On the other hand, uncertainty of crude oil prices and reserves has imposed the necessity to find raw materials to replace oil-derived polymers. Additionally, consumers' awareness toward environmental issues increasingly pushes industries to look with renewed interest to "green" solutions. In response to these issues, numerous polymers have been exploited to develop biodegradable food packaging materials. Although the use of biopolymers has been limited due to their poor mechanical and barrier properties, these can be enhanced by adding reinforcing nanosized components to form nanocomposites. Cellulose is probably the most used and well-known renewable and sustainable raw material. The mechanical properties, reinforcing capabilities, abundance, low density, and biodegradability of nanosized cellulose make it an ideal candidate for polymer nanocomposites processing. Here we review the potential applications of cellulose based nanocomposites in food packaging materials, highlighting the several types of biopolymers with nanocellulose fillers that have been used to form bio-nanocomposite materials. The trends in nanocellulose packaging applications are also addressed.
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Affiliation(s)
- Fernanda Vilarinho
- a Department of Food and Nutrition , National Institute of Health Dr. Ricardo Jorge, I.P. , Lisboa , Portugal
| | - Ana Sanches Silva
- a Department of Food and Nutrition , National Institute of Health Dr. Ricardo Jorge, I.P. , Lisboa , Portugal.,b Centro de Estudos de Ciência Animal (CECA) , Universidade do Porto , Porto , Portugal
| | - M Fátima Vaz
- c IDMEC, Instituto Superior Técnico, Departamento de Engenharia Mecânica , Universidade de Lisboa , Lisboa , Portugal
| | - José Paulo Farinha
- d Centro de Química-Física Molecular and Institute of Nanoscience and Nanotechnology, Instituto Superior Técnico, Universidade de Lisboa , Lisboa , Portugal
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Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, Mattoso LHC, McHugh TH. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. Compr Rev Food Sci Food Saf 2017; 16:1151-1169. [DOI: 10.1111/1541-4337.12281] [Citation(s) in RCA: 252] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 05/12/2017] [Accepted: 05/25/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Caio G. Otoni
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Roberto J. Avena-Bustillos
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
| | | | - Marcos V. Lorevice
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPGQ, Dept. of Chemistry; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Márcia R. Moura
- Dept. of Physics and Chemistry; FEIS; São Paulo State Univ.-Av. Brasil, 56 Ilha Solteira SP 15385-000 Brazil
| | - Luiz H. C. Mattoso
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Tara H. McHugh
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
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Physicochemical properties of Carum copticum essential oil loaded chitosan films containing organic nanoreinforcements. Carbohydr Polym 2017; 164:325-338. [DOI: 10.1016/j.carbpol.2017.02.022] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2016] [Revised: 12/30/2016] [Accepted: 02/04/2017] [Indexed: 01/15/2023]
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Junqueira-Gonçalves MP, Salinas GE, Bruna JE, Niranjan K. An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1846-1853. [PMID: 27491506 DOI: 10.1002/jsfa.7985] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 06/16/2016] [Accepted: 08/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The use of biopolymer coatings appears as a good alternative to preserve highly perishable fruits, as well as the environment. Proteins generally produce films with good mechanical properties, although their highly hydrophilic nature limits the use in many applications. Nanoparticles, such as nanoclays, can play a critical role in improving barrier properties. The present study evaluated the effect of the addition of montmorillonite (MMT)-nanoparticles to a lacto-biopolymer coating, focusing on: (i) the morphological, thermal and barrier properties of the material and (ii) the shelf life of coated fresh strawberries. RESULTS The addition of MMT improved the water vapor barrier property. Morphological and thermal analysis indicated a good interaction between the milk protein and the nanoclay, which was intercalated within the milk protein base (MPB) matrix, offering a more tortuous path to diffusing migrants. The MMT-MPB coating helped to significantly (P ≤ 0.05) reduce the weight loss, as well as oxygen uptake and the release of carbon dioxide, and improved the fruit firmness and reduced mould and yeast load compared to the uncoated fruits. The addition of MMT gave statistical difference (P ≤ 0.05) in terms of weight loss, subjective global appearance and purchase intention of coated fresh strawberries. CONCLUSION The addition of nanofillers, such as MMT, into protein-based coating could improve its water vapour barrier and could affect, positively, some parameters of the shelf life of coated strawberries. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Gonzalo E Salinas
- Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Julio E Bruna
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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Dasan Y, Bhat A, Ahmad F. Polymer blend of PLA/PHBV based bionanocomposites reinforced with nanocrystalline cellulose for potential application as packaging material. Carbohydr Polym 2017; 157:1323-1332. [DOI: 10.1016/j.carbpol.2016.11.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 10/26/2016] [Accepted: 11/03/2016] [Indexed: 10/20/2022]
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31
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Fernández-de Castro L, Mengíbar M, Sánchez Á, Arroyo L, Villarán MC, Díaz de Apodaca E, Heras Á. Films of chitosan and chitosan-oligosaccharide neutralized and thermally treated: Effects on its antibacterial and other activities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.038] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hosseini SF, Rezaei M, Zandi M, Ghavi FF. Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.943917] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Guimarães IC, dos Reis KC, Menezes EGT, Borges PRS, Rodrigues AC, Leal R, Hernandes T, de Carvalho EHN, Vilas Boas EVDB. Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. Int J Food Sci Nutr 2016; 67:141-52. [PMID: 26857136 DOI: 10.3109/09637486.2015.1137890] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.
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Affiliation(s)
- Isabela Costa Guimarães
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | - Evandro Galvão Tavares Menezes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | | | - Renato Leal
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
| | - Thais Hernandes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
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Andrade RMS, Ferreira MSL, Gonçalves ÉCBA. Development and Characterization of Edible Films Based on Fruit and Vegetable Residues. J Food Sci 2016; 81:E412-8. [DOI: 10.1111/1750-3841.13192] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Accepted: 11/23/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Roberta M. S. Andrade
- Nutrition Course of the Federal University of Rio de Janeiro (UFRJ); Campus Macaé; Rio de Janeiro
| | - Mariana S. L. Ferreira
- Laboratory of Bioactive Compounds Center for Nutritional Biochemistry, Food and Nutrition Post-Graduate Program; Federal Univ. of Rio de Janeiro State - UNIRIO. Av. Pasteur; 296, Urca, 22290-240 Rio de Janeiro Brazil
| | - Édira C. B. A. Gonçalves
- Laboratory of Bioactive Compounds Center for Nutritional Biochemistry, Food and Nutrition Post-Graduate Program; Federal Univ. of Rio de Janeiro State - UNIRIO. Av. Pasteur; 296, Urca, 22290-240 Rio de Janeiro Brazil
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Pinto AM, Santos TM, Caceres CA, Lima JR, Ito EN, Azeredo HM. Starch-cashew tree gum nanocomposite films and their application for coating cashew nuts. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.028] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Pereira ALS, Nascimento DMD, Souza Filho MDSM, Morais JPS, Vasconcelos NF, Feitosa JP, Brígida AIS, Rosa MDF. Improvement of polyvinyl alcohol properties by adding nanocrystalline cellulose isolated from banana pseudostems. Carbohydr Polym 2014; 112:165-72. [DOI: 10.1016/j.carbpol.2014.05.090] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 05/02/2014] [Accepted: 05/19/2014] [Indexed: 11/24/2022]
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González JA, Mazzobre MF, Villanueva ME, Díaz LE, Copello GJ. Chitin hybrid materials reinforced with graphene oxide nanosheets: chemical and mechanical characterisation. RSC Adv 2014. [DOI: 10.1039/c3ra47986b] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A novel hybrid material of chitin–nGO was obtained. nGO reinforces the material by rearrangement of chitin chains, improving its chemical and mechanical properties.
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Affiliation(s)
- Joaquín Antonio González
- Cátedra de Química Analítica Instrumental
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires (UBA)
- IQUIMEFA (UBA-CONICET)
- C1113AAD Buenos Aires, Argentina
| | - María Florencia Mazzobre
- Departamento de Industrias
- Facultad de Ciencias Exactas y Naturales – Universidad de Buenos Aires y CONICET
- Buenos Aires, Argentina
| | - María Emilia Villanueva
- Cátedra de Química Analítica Instrumental
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires (UBA)
- IQUIMEFA (UBA-CONICET)
- C1113AAD Buenos Aires, Argentina
| | - Luis Eduardo Díaz
- Cátedra de Química Analítica Instrumental
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires (UBA)
- IQUIMEFA (UBA-CONICET)
- C1113AAD Buenos Aires, Argentina
| | - Guillermo Javier Copello
- Cátedra de Química Analítica Instrumental
- Facultad de Farmacia y Bioquímica
- Universidad de Buenos Aires (UBA)
- IQUIMEFA (UBA-CONICET)
- C1113AAD Buenos Aires, Argentina
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