1
|
Zhang R, Zhang P, Xia F, Jin Z, Chen S, Yu Y, Sun W. Preparation of chitosan photodynamic antibacterial film loaded with VK 3 complex in the preservation of chilled mutton. Int J Biol Macromol 2024:133105. [PMID: 38876240 DOI: 10.1016/j.ijbiomac.2024.133105] [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: 03/12/2024] [Revised: 05/19/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
To effectively utilize the photodynamic antibacterial ability of vitamin K3 (VK3), by solving the photothermal instability of VK3, it was combined with natural polymers to apply the preservation of chilled mutton. We encapsulated VK3 in the (2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) to construct VK3-HP-β-CD complex and then introduced the complex to chitosan (CS) and polyvinyl alcohol (PVA) to fabricate an antibacterial film (CS/PVA-VK3-HP-β-CD film). Through the packaging performance test of the film, the content of VK3-HP-β-CD was an important factor determining the properties of film including tensile strength, elongation at break, water vapor permeability, water content and water contact angle. Meanwhile, CS/PVA-VK3-HP-β-CD films could continuously release ROS under light and suspended in dark, thus realizing >99 % antibacterial rate for Escherichia coli and Staphylococcus aureus. In the application experiment of chilled mutton, CS/PVA-VK3-1-HP-β-CD film could significantly inhibit the increase of total viable count (TVC), pH value (pH) and total volatile base nitrogen (TVB-N) of chilled mutton, and extended its shelf life for at least 12 days. These results indicated that the CS/PVA film with the VK3-HP-β-CD complex might have promising potential as an antibacterial material for packaging and preserving food.
Collapse
Affiliation(s)
- Rongxi Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Peng Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Fei Xia
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Zichun Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Sixu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Yaxin Yu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China
| | - Wenxiu Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
| |
Collapse
|
2
|
Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
Collapse
Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| |
Collapse
|
3
|
Yu X, Ryadun AA, Pavlov DI, Guselnikova TY, Potapov AS, Fedin VP. Ln-MOF-Based Hydrogel Films with Tunable Luminescence and Afterglow Behavior for Visual Detection of Ofloxacin and Anti-Counterfeiting Applications. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2311939. [PMID: 38275004 DOI: 10.1002/adma.202311939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/23/2024] [Indexed: 01/27/2024]
Abstract
Highly selective and sensitive quantitative detection of ofloxacin (OFX) at ultralow concentrations in aqueous media and development of new afterglow materials remains a challenge. Herein, a new 2D water-stable lanthanide metal-organic framework (NIIC-2-Tb) is proposed, which exhibits high selectivity towards OFX through the luminescence quenching with the lowest detection limit (1.1 × 10-9 M) reported to date and a fast response within 6 s. In addition, the luminescent detection of OFX by NIIC-2-Tb is not affected by typical components of blood plasma and urine. The excellent sensing effect of NIIC-2-Tb is further utilized to prepare a composite functional sensing carrageenan hydrogel material for the rapid detection of OFX in meat in real time and the first discovery of impressive afterglow in MOF-based hydrogels. This study not only presents novel Ln-MOF materials and Ln-MOF-based hydrogel films for luminescent sensing of OFX, but also demonstrates color-tunable luminescent films with afterglow, which expands the application of composite luminescent materials for detection and anti-counterfeiting.
Collapse
Affiliation(s)
- Xiaolin Yu
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogov Str., Novosibirsk, 630090, Russia
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| | - Alexey A Ryadun
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| | - Dmitry I Pavlov
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogov Str., Novosibirsk, 630090, Russia
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| | - Tatiana Y Guselnikova
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| | - Andrei S Potapov
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogov Str., Novosibirsk, 630090, Russia
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| | - Vladimir P Fedin
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogov Str., Novosibirsk, 630090, Russia
- Nikolaev Institute of Inorganic Chemistry, Siberian Branch of the Russian Academy of Sciences, 3 Lavrentiev Ave., Novosibirsk, 630090, Russia
| |
Collapse
|
4
|
Dang X, Du Y, Wang X. Engineering eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films for sustainable food preservation. Food Chem 2024; 439:138119. [PMID: 38061301 DOI: 10.1016/j.foodchem.2023.138119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/16/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The study presents a new class of eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films (G-OCSI) based on oxidized corn starch-based nonionic biopolymer (OCSI) and gelatin (Gel), and investigates the effects of different OCSI contents on the properties of G-OCSI. The results demonstrated that G-OCSI 0.25 had good water vapor barrier properties, antioxidant activity (DPPH RSA: 85.84 %), UV resistance (UV blocking > 99.9 %), water resistance (WCA: 122.30°), and tensile properties. Based on the disk diffusion experiment, G-OCSI exhibited significant bactericidal and antibacterial effects against S. aureus and E. coli. Moreover, G-OCSI had good biodegradability in natural environments, and could obviously accelerate the crops growth. Finally, a banana preservation experiment confirmed that G-OCSI could significantly extend the shelf life of bananas at room temperature at least 3 days. The biodegradable packaging films not only realizes the sustainable utilization of biomass resources but also has the potential to replace traditional petroleum-based plastics.
Collapse
Affiliation(s)
- Xugang Dang
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China; Hubei Provincial Engineering Laboratory for Clean Production and High Value Utilization of Bio-Based Textile Materials, Wuhan Textile University, Wuhan 430200, PR China.
| | - Yongmei Du
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Xuechuan Wang
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| |
Collapse
|
5
|
Parveen S, Nazeer S, Chotana GA, Kanwal A, Batool B, Bukhari N, Yaqoob A, Talib F. Designing of chitosan/gelatin based nanocomposite films integrated with Vachellia nilotica gum carbon dots for smart food packaging applications. Int J Biol Macromol 2024; 264:130208. [PMID: 38403229 DOI: 10.1016/j.ijbiomac.2024.130208] [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: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 02/27/2024]
Abstract
Microbial growth and exposure to UV light is a persistent global concern resulting in food spoilage, therefore, smart packaging is crucial for the availability of safer and quality food. Present work describes fabrication of chitosan (CH) and gelatin (GL) based nanocomposite films by introducing green source, highly fluorescent Vachillia nilotica gum-derived carbon dots (VNG-CDs). The VNG-CDs and incorporated CH/GL nanocomposite films were characterized by UV-Visible, FTIR, XRD, SEM and TGA analysis. The FTIR and XRD data revealed that VNG-CDs, chitosan, gelatin, and glycerol are combined/interlinked to form homogeneous nanocomposite films. The inclusion of VNG-CDs to CS/GL-CDs nanocomposite film efficiently enhanced the thermal stability and improved mechanical properties. VNG-CDs added to films markedly blocked the ultraviolet light and their effectiveness improved as concentration of CDs increases, being >90 % in UVC (200-280 nm) region. The prepared CS/GL-CDs nanocomposite films manifested radical scavenging activity, reducing capability and also excellently inhibited growth of E. coli, K. pneumonia and S. aureus bacteria. The viability of CS/GL-CDs nanocomposite films examined using banana as a model fruit extending the storage time by two weeks. In conclusion, CH/GL films containing VNG-CDs can be developed into smart packaging materials with enhanced protection and antimicrobial properties.
Collapse
Affiliation(s)
- Shehla Parveen
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan.
| | - Sadia Nazeer
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Ghayoor Abbas Chotana
- Department of Chemistry, Sayyed Babar Ali School of science and Engineering, Lahore University of Management Sciences, Lahore 54792, Pakistan
| | - Aqsa Kanwal
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Benish Batool
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Naeema Bukhari
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Asma Yaqoob
- Department of Biohemistry, Institute of biochemistry biotechnology and bio-informatics, Baghdad-ul-Jadeed Campus, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Faiza Talib
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| |
Collapse
|
6
|
Hossen MA, Shimul IM, Sameen DE, Rasheed Z, Dai J, Li S, Qin W, Tang W, Chen M, Liu Y. Essential oil-loaded biopolymeric particles on food industry and packaging: A review. Int J Biol Macromol 2024; 265:130765. [PMID: 38462119 DOI: 10.1016/j.ijbiomac.2024.130765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/12/2024]
Abstract
Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal plants. They are widely accepted in food packaging due to their bioactive components, which exhibit remarkable antioxidant and antimicrobial properties against various pathogenic and food spoilage microorganisms. However, the functional efficacy of EOs is hindered by the high volatility of their bioactive compounds, leading to rapid release. Combining biopolymers with EOs forms a complex network within the polymeric matrix, reducing the volatility of EOs, controlling their release, and enhancing thermal and mechanical stability, favoring their application in food packaging or processing industries. This study presents a comprehensive overview of techniques used to encapsulate EOs, the natural polymers employed to load EOs, and the functional properties of EOs-loaded biopolymeric particles, along with their potential antioxidant and antimicrobial benefits. Additionally, a thorough discussion is provided on the widespread application of EOs-loaded biopolymers in the food industries. However, research on their utilization in confectionery processing, such as biscuits, chocolates, and others, remains limited. Further studies can be conducted to explore and expand the applications of EOs-loaded biopolymeric particles in food processing industries.
Collapse
Affiliation(s)
- Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Islam Md Shimul
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zainab Rasheed
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wuxia Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| |
Collapse
|
7
|
Hassan F, Mu B, Yang Y. Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review. Int J Biol Macromol 2024; 261:129628. [PMID: 38272415 DOI: 10.1016/j.ijbiomac.2024.129628] [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: 09/06/2023] [Revised: 12/17/2023] [Accepted: 01/18/2024] [Indexed: 01/27/2024]
Abstract
Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.
Collapse
Affiliation(s)
- Faqrul Hassan
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Bingnan Mu
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Yiqi Yang
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States; Department of Biological Systems Engineering, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States.
| |
Collapse
|
8
|
Yadeta AT. Chemical structures, biological activities, and medicinal potentials of amine compounds detected from Aloe species. Front Chem 2024; 12:1363066. [PMID: 38496272 PMCID: PMC10940337 DOI: 10.3389/fchem.2024.1363066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Accepted: 02/19/2024] [Indexed: 03/19/2024] Open
Abstract
Unrestricted interest in Aloe species has grown rapidly, and a lot of research is currently being done to learn more about the properties of the various Aloe constituents. Organic compounds containing amine as functional group are present in a vivid variety of compounds, namely, amino acids, hormones, neurotransmitters, DNA, alkaloids, dyes, etc. These compounds have amine functional groups that have various biological activities, which make them responsible for medicinal potential in the form of pharmaceutical, nutraceutical, and cosmeceutical applications. Consequently, the present review work provides an indication of the amines investigated in Aloe species and their therapeutic uses. Various amine compounds of the Aloe species have effective biological properties to treat diseases. Generally, the genus Aloe has various active amine-containing compounds to combat diseases when humans use them in various forms.
Collapse
|
9
|
Singh AK. Recent advancements in polysaccharides, proteins and lipids based edible coatings to enhance guava fruit shelf-life: A review. Int J Biol Macromol 2024; 262:129826. [PMID: 38296124 DOI: 10.1016/j.ijbiomac.2024.129826] [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: 09/05/2023] [Revised: 01/22/2024] [Accepted: 01/27/2024] [Indexed: 02/13/2024]
Abstract
Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.
Collapse
Affiliation(s)
- Arun K Singh
- Department of Chemistry, M. M. Engineering College, Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala, Haryana 133207, India.
| |
Collapse
|
10
|
Yunoki S, Mogi A, Mizuno K, Nagakawa Y, Hiraoka Y. Plasticizer-gelatin mixed solutions as skin protection materials with flexible-film-forming capability. Heliyon 2024; 10:e25441. [PMID: 38352760 PMCID: PMC10862670 DOI: 10.1016/j.heliyon.2024.e25441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 01/18/2024] [Accepted: 01/26/2024] [Indexed: 02/16/2024] Open
Abstract
To demonstrate the feasibility of plasticizer-gelatin solutions as novel skin protection materials from a physical aspect, we evaluated the rheological properties of the solutions and the mechanical properties and textures of their dried sheets and films. Three types of sugars and polyols were employed as organic plasticizers and mixed with gelatin in solutions at plasticizer/gelatin weight ratios of 0.13-1.67. The plasticizers minimally affected the viscosities and gelation temperatures of the gelatin solutions, but they remarkably softened dried gelatin sheets, except for propylene glycol. Glycerol exhibited the best plasticizing effects, but the sheets obtained using glycerol showed tacky textures. Preliminary investigations on the film-forming properties of the solutions on the human skin showed that the fructose-gelatin solution at a weight ratio of 1.0 formed a flexible thin film with a texture and mechanical properties similar to those of a commercially available polyurethane-based flexible film dressing. In terms of physical properties, we conclude that the fructose-gelatin solution has potential as a skin protection material that transforms from a solution to a film on the skin.
Collapse
Affiliation(s)
- Shunji Yunoki
- Institute for the Promotion of Business-Regional Collaboration, Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido, 001-0021, Japan
- Biotechnology Group, Tokyo Metropolitan Industrial Technology Research Institute (TIRI), 2-4-10 Aomi, Koto-ku, Tokyo, 135-0064, Japan
| | - Asami Mogi
- New Business Planning and Research Section, Shin Nippon Yakugyo Co., Ltd, 15-10 Nihonbashi-Kodenmacho, Chuo-Ku, Tokyo, 103-0001, Japan
| | - Keizo Mizuno
- New Business Planning and Research Section, Shin Nippon Yakugyo Co., Ltd, 15-10 Nihonbashi-Kodenmacho, Chuo-Ku, Tokyo, 103-0001, Japan
| | - Yoshiyasu Nagakawa
- Biotechnology Group, Tokyo Metropolitan Industrial Technology Research Institute (TIRI), 2-4-10 Aomi, Koto-ku, Tokyo, 135-0064, Japan
| | - Yosuke Hiraoka
- Biomedical Department, R&D Center, Nitta Gelatin Inc., 2-22, Futamata, Yao City, Osaka, 581-0024, Japan
| |
Collapse
|
11
|
Zhang W, Liu J, Zhang T, Teng B. A High-Performance Food Package Material Prepared by the Synergistic Crosslinking of Gelatin with Polyphenol-Titanium Complexes. Antioxidants (Basel) 2024; 13:167. [PMID: 38397765 PMCID: PMC10885897 DOI: 10.3390/antiox13020167] [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: 11/27/2023] [Revised: 01/21/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
This study aims to enhance gelatin film performance in the food industry by incorporating polyphenol-titanium complexes (PTCs) as crosslinkers. PTCs introduce multiple linkages with gelatin, including coordination and hydrogen bonds, resulting in synergistic crosslinking effects. This leads to an increased hydrodynamic volume, particle size, and thermal stability of the gelatin films. Compared to films crosslinked solely by polyphenols or titanium, PTC-crosslinked gelatin films exhibit significant improvements. They show enhanced mechanical properties with a tensile strength that is 1.7 to 2.6 times higher than neat gelatin films. Moreover, these films effectively shield UV light (from 82% to 99%), providing better protection for light-sensitive food ingredients and preserving lutein content (from 74.2% to 78.1%) under light exposure. The incorporation of PTCs also improves film hydrophobicity, as indicated by water contact angles ranging from 115.3° to 131.9° and a water solubility ranging from 31.5% to 33.6%. Additionally, PTC-enhanced films demonstrate a superior antioxidant ability, with a prolonged polyphenol release (up to 18 days in immersed water) and a higher free radical scavenging ability (from 22% to 25.2%). Overall, the improved characteristics of gelatin films enabled by PTCs enhance their performance, making them suitable for various food packaging applications.
Collapse
Affiliation(s)
- Wanqin Zhang
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
| | - Jiaman Liu
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
| | - Tao Zhang
- Key Laboratory of Marine Materials and Related Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
| | - Bo Teng
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou 515063, China
| |
Collapse
|
12
|
Jamroży M, Kudłacik-Kramarczyk S, Drabczyk A, Krzan M. Advanced Drug Carriers: A Review of Selected Protein, Polysaccharide, and Lipid Drug Delivery Platforms. Int J Mol Sci 2024; 25:786. [PMID: 38255859 PMCID: PMC10815656 DOI: 10.3390/ijms25020786] [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: 12/16/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Studies on bionanocomposite drug carriers are a key area in the field of active substance delivery, introducing innovative approaches to improve drug therapy. Such drug carriers play a crucial role in enhancing the bioavailability of active substances, affecting therapy efficiency and precision. The targeted delivery of drugs to the targeted sites of action and minimization of toxicity to the body is becoming possible through the use of these advanced carriers. Recent research has focused on bionanocomposite structures based on biopolymers, including lipids, polysaccharides, and proteins. This review paper is focused on the description of lipid-containing nanocomposite carriers (including liposomes, lipid emulsions, lipid nanoparticles, solid lipid nanoparticles, and nanostructured lipid carriers), polysaccharide-containing nanocomposite carriers (including alginate and cellulose), and protein-containing nanocomposite carriers (e.g., gelatin and albumin). It was demonstrated in many investigations that such carriers show the ability to load therapeutic substances efficiently and precisely control drug release. They also demonstrated desirable biocompatibility, which is a promising sign for their potential application in drug therapy. The development of bionanocomposite drug carriers indicates a novel approach to improving drug delivery processes, which has the potential to contribute to significant advances in the field of pharmacology, improving therapeutic efficacy while minimizing side effects.
Collapse
Affiliation(s)
- Mateusz Jamroży
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 8 Niezapominajek Str., 30-239 Krakow, Poland;
- Department of Materials Engineering, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (S.K.-K.); (A.D.)
| | - Sonia Kudłacik-Kramarczyk
- Department of Materials Engineering, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (S.K.-K.); (A.D.)
| | - Anna Drabczyk
- Department of Materials Engineering, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland; (S.K.-K.); (A.D.)
| | - Marcel Krzan
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, 8 Niezapominajek Str., 30-239 Krakow, Poland;
| |
Collapse
|
13
|
Zhuang D, Li R, Wang S, Ahmad HN, Zhu J. Reinforcing effect of ε-polylysine-carboxymethyl chitosan nanoparticles on gelatin-based film: Enhancement of physicochemical, antioxidant, and antibacterial properties. Int J Biol Macromol 2024; 255:128043. [PMID: 37984581 DOI: 10.1016/j.ijbiomac.2023.128043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/02/2023] [Accepted: 11/09/2023] [Indexed: 11/22/2023]
Abstract
The development and application of antibacterial film were highly anticipated to prevent food spoilage caused by bacteria. In this investigation, antibacterial and antioxidant functionalized gelatin-based film was formed with the incorporation of oregano essential emulsion Pickering emulsion (OPE). ε-Polylysine-Carboxymethyl Chitosan nanoparticles (CMCS-ε-PL) composed of different mass ratios of CMCS and ε-PL were orchestrated by electrostatic forces and hydrogen bonding, which effectively acted as a stabilizer for OPE. The design of different mass ratios of CMCS and ε-PL in CMCS-ε-PL has a deep effect on the structure and functional properties of OPE and film. It successfully improved the encapsulation efficiency of OPE from 49.52 % to 79.83 %. With the observation of AFM images, the augmentation of surface roughness consequent to OPE incorporation can be relieved by the increased contention of ε-PL in CMCS-ε-PL. Meanwhile, the mechanical properties, barrier properties, anti-oxidation, and antibacterial properties of the films were improved with the incorporation of the above OPE. In particular, a synergistic antibacterial activity between ε-PL and OEO in the film was demonstrated in this study and the mechanism of enhanced antibacterial activity was elucidated by examining the integrity of bacteria cell membrane. The film unequivocally demonstrated its ability to appreciably prolong the shelf life of both beef and strawberries with excellent antioxidant and antibacterial properties.
Collapse
Affiliation(s)
- Di Zhuang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
14
|
Ding J, Liu C, Huang P, Li H, Liu Y, Sameen DE, Zhang Y, Liu Y, Qin W. Effects of konjac glucan-nan/low-acyl gellan edible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry. Food Chem 2024; 430:137080. [PMID: 37549621 DOI: 10.1016/j.foodchem.2023.137080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 07/16/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
This study developed an edible antimicrobial coating using a blend of konjac glucomannan (KGM) and low acyl gellan gum (LAG) hydrogel to incorporate thymol nanoparticles (TKL). The optimized TKL formulation (TKL60) comprised 0.22% thymol microcapsules (TMs), 0.075% total polysaccharide content (KGM:LAG = 1:2), and 99.63% distilled water. When applied to blueberries, TKL60 significantly extended their shelf life to 42 d at 2 ± 0.5 °C, tripling that of control fruit. TKL60 reduced decay rate, weight loss, and respiration rate, delayed softening and senescence during cold storage. It preserved the outer epidermis by retaining cuticular waxes, curbing lipid oxidation, and sustaining defense-related enzyme activities. Flavor analysis revealed altered volatile compound concentrations in TKL60-treated berries, including decreased terpenes and benzaldehyde, and increased esters and aldehydes like 2-methylbutanol, 3-methylbutanol, and linalool. Discriminant Analysis highlighted TKL60's efficacy in delaying aroma deterioration by over 21 d. TKL60 exhibits potential as a substitute for synthetic coatings and chemical insecticides.
Collapse
Affiliation(s)
- Jie Ding
- College of Food Science, Sichuan Agricultural University, Ya'an, China; College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
| | - Chunyan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China; College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
| | - Peng Huang
- College of Food Science, Sichuan Agricultural University, Ya'an, China; Department of Quality Management and Inspection and Detection, Yibin University, Yibin 644000, China
| | - Hongying Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yuwei Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China.
| |
Collapse
|
15
|
Dayisoylu KS, Akboğa Z, Doğan C, Kaya E, Akgul Y, Doğan N, Eticha AK. Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging. Int J Biol Macromol 2023; 253:127309. [PMID: 37827422 DOI: 10.1016/j.ijbiomac.2023.127309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/14/2023]
Abstract
The objective of this study was to develop novel micro-nanofibers for food packaging using grapevine extract (GLP) and gelatine using electroblowing technique. The identified components of GLP were dominated by the flavone group phenolics, as analyzed by LC-MS/MS. SBS was used to fabricate gelatine micro-nanofiber mats loaded with three different concentrations of GLP, which were subsequently cross-linked. The micro-nanofibers were characterized by their morphology, chemistry, thermal properties, and bioactivity. The in-vitro antioxidant and antimicrobial effects of the nanofiber mats were determined using various methods, which showed an increase in effectiveness with increasing GLP concentration. The in-situ assessment, where the nanofibers were applied to cheese, also showed a consistent improvement in shelf life with the use of GLP-loaded gelatin electroblown fibers.
Collapse
Affiliation(s)
- Kenan Sinan Dayisoylu
- Department of Food Engineering, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
| | - Zişan Akboğa
- Department of Food Engineering, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
| | - Cemhan Doğan
- Department of Food Technology, Bogazliyan Vocational School, Yozgat Bozok University, Yozgat, Turkey.
| | - Elife Kaya
- Department of Food Processing, Technical Sciences Vocational School, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkiye
| | - Yasin Akgul
- Iron and Steel Institute, Karabuk University, Karabuk, Turkey
| | - Nurcan Doğan
- Department of Food Technology, Bogazliyan Vocational School, Yozgat Bozok University, Yozgat, Turkey
| | - Andinet Kumella Eticha
- School of Mechanical and Industrial Engineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia; Mechanical Engineering Department, Karabuk University, Karabuk, Turkey
| |
Collapse
|
16
|
Pham BTT, Hoang HNT, Trinh CD, Bui QTP, Phung TK, Nguyen TT. Development of gelatin/agarose active coatings functionalized with Ocimum gratissimum L. essential oil for enhancing storability of 'Booth 7' avocado. Int J Biol Macromol 2023; 253:127516. [PMID: 37866575 DOI: 10.1016/j.ijbiomac.2023.127516] [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: 07/11/2023] [Revised: 09/19/2023] [Accepted: 10/04/2023] [Indexed: 10/24/2023]
Abstract
Novel active coating from gelatin/agarose (GA) functionalized with Ocimum gratissimum L. essential oil (OGO) had been developed as a medium to evaluate their properties before being applied for avocado preservation. The resultant coating films showed enhanced mechanical, water-barrier, bactericidal, antioxidant, and UV-shielding properties by adding OGO. The best tensile strength (2.91 MPa) and flexibility (45.82 %) was found in the GA film containing 5 % (w/w) of OGO (GA-OGO-5). Furthermore, this coating formulation presented moderate antibacterial activities against Listeria, Pseudomonas, Salmonella, and Escherichia. The GA-OGO-5 coating film also divulged the highest hydrophobicity and adequate antioxidant function (30.75 μg/mL) and thus, was chosen to coat on 'Booth 7' avocados by dipping method. The GA-OGO-5 coating layers were to be efficient to decline the respiration rate of avocado during 6-day storage at 25 °C and 64 %RH. Peel color, weight loss (5.22 %), total soluble solids (8.14 %), and solution pH (6.79) at the end of storage also indicated that the GA-OGO-5 coating presented the best effectiveness for enhancing the storability of avocado as compared to uncoated and GA-treated fruit. Therefore, the GA-OGO coating has been considered as an alternative post-harvest technique to enhance the avocado storability and could be further commercialized for industry application.
Collapse
Affiliation(s)
- Bao-Tran Tran Pham
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
| | - Hong-Nhung Thi Hoang
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | | | - Quynh Thi Phuong Bui
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | - Thanh Khoa Phung
- Department of Chemical Engineering, School of Chemical and Environmental Engineering, International University, Ho Chi Minh City, Viet Nam; Vietnam National University, Ho Chi Minh, Viet Nam
| | - Thuong Thi Nguyen
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam.
| |
Collapse
|
17
|
Zhang W, Hedayati S, Tarahi M, Can Karaca A, Hadidi M, Assadpour E, Jafari SM. Advances in transglutaminase cross-linked protein-based food packaging films; a review. Int J Biol Macromol 2023; 253:127399. [PMID: 37827415 DOI: 10.1016/j.ijbiomac.2023.127399] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/20/2023] [Accepted: 10/09/2023] [Indexed: 10/14/2023]
Abstract
Pushed by the environmental pollution and health hazards of plastic packaging, the development of biodegradable food packaging films (FPFs) is a necessary and sustainable trend for social development. Most protein molecules have excellent film-forming properties as natural polymer matrices, and the assembled films have excellent barrier properties, but show defects such as low water resistance and poor mechanical properties. In order to improve the performance of protein-based films, transglutaminase (TG) is used as a safe and green cross-linking (CL) agent. This work covers recent developments on TG cross-linked protein-based FPFs, mainly comprising proteins of animal and plant origin, including gelatin, whey protein, zein, soy proteins, bitter vetch protein, etc. The chemical properties and reaction mechanism of TG are briefly introduced, focusing on the effects of TG CL on the physicochemical properties of different protein-based FPFs, including barrier properties, water resistance, mechanical properties and thermal stability. It is concluded that the addition of TG can significantly improve the physical and mechanical properties of protein-based films, mainly improving their water resistance, barrier, mechanical and thermal properties. It is worth noting that the effect of TG on the properties of protein-based films is not only related to the concentration of TG added, but also related to CL temperature and other factors. Moreover, TG can also be used in combination with other strategies to improve the properties of protein-based films.
Collapse
Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Asli Can Karaca
- Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| |
Collapse
|
18
|
de Freitas LVP, Alponti ALB, Damaceno MA, Campanharo SC, da Silva AFB, Sasanya JJ, Rath S, Paschoal JAR. Levamisole incorporation in fish feed - Ensuring the medication dose and avoidance of leaching into the water. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1551-1567. [PMID: 37988113 DOI: 10.1080/19440049.2023.2283769] [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: 09/20/2023] [Accepted: 11/10/2023] [Indexed: 11/22/2023]
Abstract
Levamisole, an anthelmintic and immunostimulant drug, has been studied as a promising alternative for aquaculture use. While oral administration through feeding is the main route of administration in fish farming, no studies evaluating methods of levamisole incorporation into the feed have been reported so far. Therefore, this study aimed to evaluate potential procedures for levamisole incorporation in extruded fish feed using ethyl cellulose, gelatin, or vegetable oil, to avoid drug leaching to the water during the animal's medication. A suitable LC-MS/MS method was optimized (full factorial design), validated, and applied to evaluate the efficiency of the process, the homogeneity of the drug concentration, and the leaching rate. The method has been demonstrated to be selective, precise (RSD < 4.9%), accurate (recovery > 98.4%), and linear (r > 0.99, 125-750 mg kg-1). The incorporation procedures using the three coating agents showed high incorporation efficiency (70%) and a homogeneous drug concentration among the extruded feed pellets. A low levamisole leaching rate was verified in the feed prepared using the ethyl cellulose coating procedure (4.3% after 15 min of immersion in the water). On the other hand, fish feed coated with gelatin and oil resulted in a high leaching rate (30-35% after 15 min). Thus, this study shows that coating ethyl cellulose may be a promising procedure for levamisole incorporation in fish feed and with the potential to enhance its use in animal production while reducing environmental contamination.
Collapse
Affiliation(s)
- Lucas Victor Pereira de Freitas
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| | - Ana Luísa Bigliassi Alponti
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| | - Marina Alves Damaceno
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| | - Sarah Chagas Campanharo
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| | - Agnaldo Fernando Baldo da Silva
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| | | | - Susanne Rath
- Department of Analytical Chemistry, Institute of Chemistry, University of Campinas, São Paulo, Brazil
| | - Jonas Augusto Rizzato Paschoal
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, São Paulo, Brazil
| |
Collapse
|
19
|
Ali A, Bairagi S, Ganie SA, Ahmed S. Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review. Int J Biol Macromol 2023; 252:126534. [PMID: 37640181 DOI: 10.1016/j.ijbiomac.2023.126534] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/08/2023] [Accepted: 08/24/2023] [Indexed: 08/31/2023]
Abstract
Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.
Collapse
Affiliation(s)
- Akbar Ali
- Department of Chemistry, Kargil Campus, University of Ladakh, Kargil 194103, India.
| | - Satyaranjan Bairagi
- Materials and Manufacturing Research Group, James Watt School of Engineering, University of Glasgow, Glasgow G128QQ, UK
| | - Showkat Ali Ganie
- State Key Laboratory of Silkworm Genome Biology, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile of Biomass Science, Southwest University, 400715 Chongqing, PR China
| | - Shakeel Ahmed
- Department of Chemistry, Government Degree College Mendhar, Jammu & Kashmir 185211, India; Higher Education Department, Government of Jammu & Kashmir, Jammu 180001, India; University Centre of Research & Development (UCRD), Chandigarh University, Mohali, Punjab 140413, India.
| |
Collapse
|
20
|
Zhang W, Azizi-Lalabadi M, Jafarzadeh S, Jafari SM. Starch-gelatin blend films: A promising approach for high-performance degradable food packaging. Carbohydr Polym 2023; 320:121266. [PMID: 37659804 DOI: 10.1016/j.carbpol.2023.121266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/30/2023] [Accepted: 08/04/2023] [Indexed: 09/04/2023]
Abstract
Packaging plays a vital role in safeguarding food from environmental factors and contamination. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. To address these challenges, the development of degradable food packaging films is crucial. Biodegradable polymers, including natural biopolymers like starch (ST) and gelatin (GE), have emerged as promising alternatives to traditional plastics. This review focuses on the utilization of ST-GE blends as key components in composite films for food packaging applications. We discuss the limitations of pure ST-GE films and explore methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles. The blending of ST-GE, facilitated by their good miscibility and cross-linking potential, is highlighted as a means to improve film performance. The review also examines the impact of various additives on the properties of ST-GE blend films and summarizes their application in food preservation. By providing a comprehensive overview of ST-GE hybrid systems, this study aims to contribute to the advancement of sustainable and effective food packaging solutions.
Collapse
Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
21
|
Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
Collapse
Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
| |
Collapse
|
22
|
Trodtfeld F, Tölke T, Wiegand C. Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility. Gels 2023; 9:740. [PMID: 37754421 PMCID: PMC10531018 DOI: 10.3390/gels9090740] [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: 08/17/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers.
Collapse
Affiliation(s)
- Franziska Trodtfeld
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Tina Tölke
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Cornelia Wiegand
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
| |
Collapse
|
23
|
Carpintero M, Marcet I, Zornoza M, Rendueles M, Díaz M. Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films. MEMBRANES 2023; 13:786. [PMID: 37755208 PMCID: PMC10536005 DOI: 10.3390/membranes13090786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023]
Abstract
Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.
Collapse
Affiliation(s)
| | | | | | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julian Clavería 8, 33006 Oviedo, Spain; (M.C.); (I.M.); (M.D.)
| | | |
Collapse
|
24
|
Yong Y, Wang S, Li L, Li R, Ahmad HN, Munawar N, Zhu J. A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring. Int J Biol Macromol 2023; 247:125778. [PMID: 37437680 DOI: 10.1016/j.ijbiomac.2023.125778] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.
Collapse
Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| |
Collapse
|
25
|
de Freitas LVP, da Mota Júnior CAA, Damaceno MA, Silveira JGF, Portela ACV, Campanharo SC, da Silva AFB, Assane IM, Pilarski F, Sasanya JJ, Paschoal JAR. Residue Depletion Profile and Estimation of Withdrawal Period for Sulfadimethoxine and Ormetoprim in Edible Tissues of Nile Tilapia ( Oreochromis sp.) on Medicated Feed. Animals (Basel) 2023; 13:2499. [PMID: 37570313 PMCID: PMC10417122 DOI: 10.3390/ani13152499] [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: 06/12/2023] [Revised: 07/10/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Sulfadimethoxine (SDM) and ormetoprim (OMP) are antimicrobials used in combination to treat bacterial infections in fish farming. The use of this drug combination is not yet regulated in some countries, such as Brazil. Due to the lack of regulated drugs for aquaculture in Brazil, this study investigated the residue depletion profile of SDM and OMP in Nile tilapia (Oreochromis sp.) after oral administration. Fish were treated with medicated feed containing a 5:1 ratio of SDM:OMP at the dose of 50 mg kg BW-1 for five consecutive days with an average water temperature of 28 °C. The drugs were incorporated into the feed by using a gelatin coating process which promoted homogeneity in drug concentration and prevented the drug leaching into the water during medication. The SDM and OMP determination in fish fillets (muscle plus skin in natural proportions) was performed using the QuEChERS approach followed by LC-MS/MS quantification. The analytical method was validated according to Brazilian and selected international guidelines. A withdrawal period of 9 days (or 252 °C days) was estimated for the sum of SDM and OMP residues at concentration levels below the maximum residue level of 100 µg kg-1.
Collapse
Affiliation(s)
- Lucas Victor Pereira de Freitas
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Carlos Augusto Alvarenga da Mota Júnior
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Marina Alves Damaceno
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Juliana Grell Fernandes Silveira
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Ana Carolina Vellosa Portela
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Sarah Chagas Campanharo
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Agnaldo Fernando Baldo da Silva
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| | - Inácio Mateus Assane
- Laboratory of Microbiology and Parasitology of Aquatic Organisms, Aquaculture Center of Unesp, Sao Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil
| | - Fabiana Pilarski
- Laboratory of Microbiology and Parasitology of Aquatic Organisms, Aquaculture Center of Unesp, Sao Paulo State University (Unesp), Jaboticabal 14884-900, SP, Brazil
| | | | - Jonas Augusto Rizzato Paschoal
- Department of Biomolecular Sciences, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Ribeirao Preto 14040-900, SP, Brazil
| |
Collapse
|
26
|
Jiang J, Shi L, Ren Z, Weng W. Preparation and characterization of soy protein isolate films by pretreatment with cysteine. Food Chem X 2023; 18:100735. [PMID: 37397188 PMCID: PMC10314194 DOI: 10.1016/j.fochx.2023.100735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 07/04/2023] Open
Abstract
The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2-8 mmol/L cysteine. After treatment with 1 mmol/L cysteine, the film solubility decreased from 70.40% to 57.60%, but the other physical properties did not change. The water vapor permeability and contact angle of SPI films increased as cysteine concentration increased from 4 mmol/L to 8 mmol/L, whereas the film elongation at break decreased. Based on scanning electron microscopy and X-ray diffraction results, cysteine crystallization could be aggregated on the surface of SPI films treated with 4 or 8 mmol/L cysteine. In conclusion, pretreatment with approximately 2 mmol/L cysteine could reduce the viscosity of SPI-based FFS, but did not change the physicochemical properties of SPI films.
Collapse
Affiliation(s)
- Jialin Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| |
Collapse
|
27
|
Hosseini SF, Mousavi Z, McClements DJ. Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation. Food Chem 2023; 424:136404. [PMID: 37257280 DOI: 10.1016/j.foodchem.2023.136404] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/28/2023] [Accepted: 04/30/2023] [Indexed: 06/02/2023]
Abstract
Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.
Collapse
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
| | - Zahra Mousavi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
| |
Collapse
|
28
|
Dos Santos VS, Lorevice MV, Baccarin GS, da Costa FM, da Silva Fernandes R, Aouada FA, de Moura MR. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers (Basel) 2023; 15:polym15102244. [PMID: 37242819 DOI: 10.3390/polym15102244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
Collapse
Affiliation(s)
- Vanessa Solfa Dos Santos
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Marcos Vinicius Lorevice
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil
| | - Graziela Solferini Baccarin
- Chemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, Brazil
| | - Fabíola Medeiros da Costa
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Renan da Silva Fernandes
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Fauze A Aouada
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| |
Collapse
|
29
|
Tan Y, Zi Y, Peng J, Shi C, Zheng Y, Zhong J. Gelatin as a bioactive nanodelivery system for functional food applications. Food Chem 2023; 423:136265. [PMID: 37167667 DOI: 10.1016/j.foodchem.2023.136265] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 04/01/2023] [Accepted: 04/26/2023] [Indexed: 05/13/2023]
Abstract
Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical industries because of its low cost, wide availability, biocompatibility, and degradability. However, the exploitation of gelatin for nanodelivery application is not fully achieved in the functional food filed. In this review article, we highlight the latest work being performed for gelatin-based nanocarriers, including polyelectrolyte complexes, nanoemulsions, nanoliposomes, nanogels, and nanofibers. Specifically, we discuss the applications and challenges of these nanocarriers for stabilization and controlled release of bioactive compounds. To achieve better efficacy, gelatin is frequently used in combination with other biomaterials such as polysaccharides. The fabrication and synergistic effects of the newly developed gelatin composite nanocarriers are also present.
Collapse
Affiliation(s)
- Yang Tan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
| |
Collapse
|
30
|
Priyadharshee M, Preetha R. Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1389-1401. [PMID: 36936121 PMCID: PMC10020395 DOI: 10.1007/s13197-023-05685-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2022] [Accepted: 01/29/2023] [Indexed: 02/12/2023]
Abstract
Intelligent packaging with a pH indicator is a protective measure that can assure the food quality at the point of delivery or usage. This research targets to develop eggshell membrane gelatin-based hydroxyapatite (HAP) nanocomposite edible film incorporated with anthocyanin extracted from Jambolão (Syzygium cumini). The HAP nanoparticles were synthesized from eggshells, the size (< 100 nm) and morphology were confirmed by Dynamic light scattering (DLS), Scanning Electron Microscope (SEM), and Transmission Electron Microscope (TEM). Eggshell gelatin film, eggshell gelatin film reinforced with HAP (Gel-HAP), and anthocyanin incorporated eggshell gelatin film reinforced with HAP (Gel-HAP-ACN) were prepared. The physicochemical, optical, and surface properties of the nanocomposite films were evaluated. Gel-HAP-ACN film had excellent light barrier characteristics than Gel-HAP and Gel films. The Gel-HAP-ACN film had enhanced antioxidant (57.71%) property than the gelatin film and also had antibacterial action against Salmonella typhi, Escherichia coli and Staphylococcus aureus. Hence, this report suggests Gel-HAP-ACN film for food packaging to assure the safety of the food. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05685-4.
Collapse
Affiliation(s)
- M. Priyadharshee
- Department of Food and Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India
| | - R. Preetha
- Department of Food and Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India
| |
Collapse
|
31
|
Ouyang Z, Zhu J, Cheng Y, Chen L, Yang Y, Ma L, Zhu H, Yu Y, Zhang Y, Wang H. Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
32
|
Farazin A, Zhang C, Ghasemi AH. Preparation and identification of new antibacterial and biocompatible dressings based on gelatin/polyvinyl alcohol and castor oil. JOURNAL OF POLYMER RESEARCH 2023. [DOI: 10.1007/s10965-023-03505-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
|
33
|
Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil. Food Chem 2023; 401:134154. [DOI: 10.1016/j.foodchem.2022.134154] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/13/2022] [Accepted: 09/05/2022] [Indexed: 01/04/2023]
|
34
|
Cao N, Xia G, Sun H, Zhao L, Cao R, Jiang H, Mao X, Liu Q. Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose. Foods 2023; 12:foods12030603. [PMID: 36766130 PMCID: PMC9914589 DOI: 10.3390/foods12030603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/18/2023] [Accepted: 01/24/2023] [Indexed: 02/04/2023] Open
Abstract
A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase's reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose.
Collapse
Affiliation(s)
- Na Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Guangli Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Huihui Sun
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Correspondence:
| | - Ling Zhao
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Rong Cao
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Hong Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Qi Liu
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| |
Collapse
|
35
|
Development of active and intelligent pH food packaging composite films incorporated with litchi shell extract as an indicator. Int J Biol Macromol 2023; 226:77-89. [PMID: 36481333 DOI: 10.1016/j.ijbiomac.2022.11.325] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/28/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
The anthocyanin-rich litchi shell extract (LE) was mixed with the matrix to prepare active/intelligent food packaging composite films. The microstructure and properties of composite films were characterized. The results showed that the composite films incorporated with LE had texture-oriented layered, compact, uniform cross-sections. The composite films with LE showed different degrees of red. The composite films had similar water vapor transmission rates (1.62-1.65 × 10-12 g·cm/cm2·Pa·s). However, gelatin/chitosan/polyvinyl alcohol/litchi shell extract (Gel/Csa/PVA/LE) film had better UV blocking rates (0-20 %), the best tensile strength (18.6 MPa) and elongation at break (116%). When the composite films monitored for fish freshness at 4 °C (10 d) and 25 °C (3 d), the Gel/Csa/PVA/LE film had the pH sensitivity to show an obvious color change at 25 °C, 1th day. The results suggested that the Gel/Csa/PVA/LE film could be applied to intelligent food packaging film to indicate the freshness of fish.
Collapse
|
36
|
Collagen Derived from Fish Industry Waste: Progresses and Challenges. Polymers (Basel) 2023; 15:polym15030544. [PMID: 36771844 PMCID: PMC9920587 DOI: 10.3390/polym15030544] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/24/2023] Open
Abstract
Fish collagen garnered significant academic and commercial focus in the last decades featuring prospective applications in a variety of health-related industries, including food, medicine, pharmaceutics, and cosmetics. Due to its distinct advantages over mammalian-based collagen, including the reduced zoonosis transmission risk, the absence of cultural-religious limitations, the cost-effectiveness of manufacturing process, and its superior bioavailability, the use of collagen derived from fish wastes (i.e., skin, scales) quickly expanded. Moreover, by-products are low cost and the need to minimize fish industry waste's environmental impact paved the way for the use of discards in the development of collagen-based products with remarkable added value. This review summarizes the recent advances in the valorization of fish industry wastes for the extraction of collagen used in several applications. Issues related to processing and characterization of collagen were presented. Moreover, an overview of the most relevant applications in food industry, nutraceutical, cosmetics, tissue engineering, and food packaging of the last three years was introduced. Lastly, the fish-collagen market and the open technological challenges to a reliable recovery and exploitation of this biopolymer were discussed.
Collapse
|
37
|
Marchianò V, Matos M, López M, Weng S, Serrano-Pertierra E, Luque S, Blanco-López MC, Gutiérrez G. Nanovesicles as Vanillin Carriers for Antimicrobial Applications. MEMBRANES 2023; 13:95. [PMID: 36676902 PMCID: PMC9865702 DOI: 10.3390/membranes13010095] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
Vanillin is a natural compound easily extracted from plants. It has neuroprotective, anti-carcinogenic, antioxidant, antimicrobial, and anti-biofilm properties. It also presents high volatility, high hydrophilicity, and low bioavailability. Nanomaterials can be used to improve pharmacodynamics, solubility, and stability and to enhance pharmacokinetics. In this work, non-ionic surfactant vesicles were synthesized as vanillin carriers: neutral niosomes formed by Span60 and cholesterol, positive charged niosomes formulated with cetyltrimethylammonium bromide (CTAB), and negatively charged niosomes formulated with sodium dodecyl sulfate (SDS). Niosomes synthesis was carried out with two commonly used methods: thin film hydration (TFH) and ethanol injection method (EIM). The niosomes synthesized were used to prepare two different materials: (i) a powder containing the lyophilized noisome with vanillin systems and (ii) a gelatin matrix film containing niosomes with vanillin. Lyophilization was carried out using maltodextrin as a cryoprotectant. The lyophilization of colloidal structures allows for storage at room temperature for long periods of time, keeping their organoleptic characteristics invariable. Niosomes were characterized before and after the lyophilization process in terms of morphological characterization, size, polydispersity index (PDI), and zeta potential. Moreover, niosomes cargo was evaluated by calculating the encapsulation efficiency (EE) and loading capacity (LC). Results showed that the use of the TFH method allowed us to obtain niosomes of 255 nm with high EE (up to 40%) and LC values higher than EIM. The lyophilization process decreased the LC of the vesicles prepared, but this decrease was mitigated by up to 20% when ionic surfactants were used on the membrane bilayer. Gelatin films are biodegradable materials suitable for food packing applications. The incorporation of a natural compound with antimicrobial activity would be a clear advantage for such an application. The films prepared were characterized in terms of morphology, water solubility, color, and transparency. Niosomes synthesized by thin film hydration had better chemical and physical properties to load vanillin. Especially in the case of application in films, niosomes with a negative charge, formed by SDS, and vanillin loaded gave better mechanical and chemical characteristics to the film.
Collapse
Affiliation(s)
- Verdiana Marchianò
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
- Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Maria Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Miriam López
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Shihan Weng
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - Esther Serrano-Pertierra
- Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Susana Luque
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - M. Carmen Blanco-López
- Department of Physical and Analytical Chemistry, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| |
Collapse
|
38
|
Saraiva MM, Campelo MDS, Câmara Neto JF, Lima ABN, Silva GDA, Dias ATDFF, Ricardo NMPS, Kaplan DL, Ribeiro MENP. Alginate/polyvinyl alcohol films for wound healing: Advantages and challenges. J Biomed Mater Res B Appl Biomater 2023; 111:220-233. [PMID: 35959858 DOI: 10.1002/jbm.b.35146] [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: 03/24/2022] [Revised: 07/08/2022] [Accepted: 07/25/2022] [Indexed: 11/06/2022]
Abstract
The skin is the largest organ in the human body and its physical integrity must be maintained for body homeostasis and to prevent the entry of pathogenic microorganisms. Sodium alginate (SA) and polyvinyl alcohol (PVA) are two polymers widely used in films for wound dressing applications. Furthermore, blends between SA and PVA improve physical, mechanical and biological properties of the final wound healing material when compared to the individual polymers. Different drugs have been incorporated into SA/PVA-based films to improve wound healing activity. It is noteworthy that SA/PVA films can be crosslinked with Ca2+ or other agents, which improves physicochemical and biological properties. Thus, SA/PVA associations are promising for the biomedical field, as a potential alternative for wound treatment. This review focuses on the main techniques for obtaining SA/PVA films, their physical-chemical characterization, drug incorporation, and the advantages and challenges of these films for wound healing.
Collapse
Affiliation(s)
- Matheus Morais Saraiva
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Matheus da Silva Campelo
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - João Francisco Câmara Neto
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Ana Beatriz Nogueira Lima
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - George de Almeida Silva
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Andre Tavares de Freitas Figueredo Dias
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Maria Elenir Nobre Pinho Ribeiro
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| |
Collapse
|
39
|
Analysis of gelatin secondary structure in gelatin/keratin-based biomaterials. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.134984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
40
|
Zhang Z, Changqing F, Zhang W, Lei W, Wang D, Zhou X. Novel grasshopper protein/soy protein isolate/ pullulan ternary blend with hesperidin derivative for antimicrobial edible film. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
|
41
|
Comparative study of sodium nitrite loaded gelatin microspheres and gelatin gels: Physicochemical and antibacterial properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
42
|
A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
43
|
Qiu L, Zhang M, Chitrakar B, Adhikari B, Yang C. Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
44
|
Shaik MI, Azhari MF, Sarbon NM. Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review. Foods 2022; 11:foods11233797. [PMID: 36496605 PMCID: PMC9739830 DOI: 10.3390/foods11233797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
Collapse
|
45
|
Li Z, Zheng M, He P, Gong W, Liu Z, Xu C, Tai Z. Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation. ACS OMEGA 2022; 7:42181-42190. [PMID: 36440131 PMCID: PMC9685779 DOI: 10.1021/acsomega.2c04928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 11/02/2022] [Indexed: 05/22/2023]
Abstract
Citral essential oil (CEO) was encapsulated by the single coalescence method, and its stability, release properties, and ability to maintain freshness were evaluated for the first time. The microshape characteristics of a CEO-loaded microcapsule (CM) were analyzed by inverted microscopy (OM) and scanning electron microscopy (SEM). The encapsulation efficiency, stability, and release behavior of CEO were evaluated using Fourier transform infrared spectroscopy (FTIR), thermogravimetric/differential thermal comprehensive analysis (TG/DSC), and gas chromatography mass spectrometry (GC/MS). Moreover, peaches were used to evaluate the preservation properties of the CEO-loaded microcapsule. The results showed that the microcapsule produced using simple coacervation had better microstructure and the ability to reduce and control the release of citral essential oil. The qualities of peaches, such as appearance changes, hardness, soluble solid content, total acids, and total bacterial counts, were significantly improved in the CM system during storage, in comparison with the control and cold storage groups. Therefore, the CM has potential applications and development prospects in the food, drug, and other industries.
Collapse
Affiliation(s)
- Zhenjie Li
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming650231, P.R. China
| | - Minjie Zheng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming650500, P.R. China
| | - Pei He
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming650231, P.R. China
| | - Weimin Gong
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming650231, P.R. China
| | - Zhihua Liu
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming650231, P.R. China
| | - Chunping Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou450002, P.R. China
| | - Zhigang Tai
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming650500, P.R. China
| |
Collapse
|
46
|
Stefaniak K, Masek A, Jastrzębska A. Biocomposites of Epoxidized Natural Rubber Modified with Natural Substances. Molecules 2022; 27:molecules27227877. [PMID: 36431977 PMCID: PMC9697396 DOI: 10.3390/molecules27227877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/01/2022] [Accepted: 11/04/2022] [Indexed: 11/17/2022] Open
Abstract
This research aimed to show the possible impact of natural antioxidants on epoxidized natural rubber (ENR) and poly(lactic acid) (PLA) green composites. Thus, the ENR/PLA blends were prepared with the addition of three selected phytochemicals (catechin hydrate, eugenol and flavone). Obtained materials were submitted for solar aging. The analysis of the samples’ features revealed that catechin hydrate is a natural substance that may delay the degradation of ENR/PLA blends under the abovementioned conditions. The blend loaded with catechin hydrate presented stable color parameters (dE < 3 a.u.), the highest aging coefficient (K = 0.38 a.u.) and the lowest carbonyl index based on FT-IR data (CI = 1.56) from among all specimens. What is more, this specimen prolonged the oxidation induction time in comparison with the reference samples. Gathered data prove the efficiency of catechin hydrate as an anti-aging additive. Additionally, it was found that a specimen loaded with flavone changed its color parameters significantly after solar aging (dE = 14.83 a.u.) so that it would be used as an aging indicator. Eventually, presented eco-friendly ENR-based compositions may be applied in polymer technology where materials presenting specific properties are desirable.
Collapse
Affiliation(s)
- Konrad Stefaniak
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 16, 90-537 Lodz, Poland
| | - Anna Masek
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 16, 90-537 Lodz, Poland
- Correspondence:
| | - Aleksandra Jastrzębska
- Institute of Materials Science and Engineering, Faculty of Mechanical Engineering, Lodz University of Technology, Stefanowskiego 1/15, 90-537 Lodz, Poland
| |
Collapse
|
47
|
Yang L, Zi Y, Shi C, Chen J, Xu J, Wang X, Zhong J. Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins. Front Nutr 2022; 9:1059403. [DOI: 10.3389/fnut.2022.1059403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Accepted: 10/24/2022] [Indexed: 11/09/2022] Open
Abstract
The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial porcine skin gelatin, cold water fish skin gelatin, and Chinese longsnout catfish skin gelatin) were studied. The results suggested the odors of commercial gelatins were significantly less than home-extracted gelatins. The β-CD deodorization efficiency was dependent on both β-CD concentration and volatile chemical. (E)-2-Octenal (C8H14O), 1-octen-3-ol (C8H16O), 2-pentyl-furan (C9H14O), and hentriacontane (C17H36) could be deodorized at low β-CD concentration (even at 2 mg/mL). The best β-CD deodorization concentration for 66.7 mg/mL of Chinese longsnout catfish skin gelatin was 30 mg/mL. β-CD addition could not change the gel forming ability and emulsion activity of gelatins, whereas it had different and concentration-dependent effects on the emulsion stability of gelatins. β-CD addition had no obvious effects on the droplet sizes, droplet coalescence and liquid-gel transition behaviors, but had different effects on the creaming of the emulsions stabilized by three types of gelatins. The encapsulation of β-carotene did not significantly change the droplet trimodal size distribution and liquid-gel transition of fish oil-loaded emulsions. However, β-carotene might delay the droplet coalescence. The creaming stability of β-carotene/fish oil-loaded gelatin/β-CD-stabilized emulsions was dependent on the gelatins, β-CD, and β-carotene. Finally, the β-carotene retention in the emulsions was dependent not on β-CD addition but on the nature of the gelatins. These results provided useful information to understand the molecular deodorization behaviors and explore the deodorization of emulsifiers for food emulsions.
Collapse
|
48
|
Wang Y, jia H, Hao R, Mráz J, Pu Y, Li S, Dong X, Pan J. Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
49
|
Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
|
50
|
Dai H, Peng L, Wang H, Feng X, Ma L, Chen H, Yu Y, Zhu H, Zhang Y. Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|