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Jiang J, Qian S, Song T, Lu X, Zhan D, Zhang H, Liu J. Food-packaging applications and mechanism of polysaccharides and polyphenols in multicomponent protein complex system: A review. Int J Biol Macromol 2024; 270:132513. [PMID: 38777018 DOI: 10.1016/j.ijbiomac.2024.132513] [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: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024]
Abstract
With the increasingly mature research on protein-based multi-component systems at home and abroad, the current research on protein-based functional systems has also become a hot spot and focus in recent years. In the functional system, the types of functional factors and their interactions with other components are usually considered to be the subjective factors of the functional strength of the system. Because this process is accompanied by the transfer of protons and electrons in the system, it has antioxidant, antibacterial and anti-inflammatory properties. Polyphenols and polysaccharides have the advantages of wide source, excellent functionality and good compatibility with proteins, and have become excellent and representative functional factors. However, polyphenols and polysaccharides are usually accompanied by poor stability, poor solubility and low bioavailability when used as functional factors. Therefore, the effect of separate release and delivery will inevitably lead to non-significant or direct degradation. After forming a multi-component composite system with the protein, the functional factor will form a stable system driven by hydrogen bonds, hydrophobic forces and electrostatic forces between the functional factor and the protein. When used as a delivery system, it will protect the functional factor, and when released, through the specific recognition of the cell membrane receptor signal, the effect of fixed-point delivery is achieved. In addition, this multi-component composite system can also form a functional composite film by other means, which has a long-term significance for prolonging the shelf life of food and carrying out specific antibacterial.
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Affiliation(s)
- Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Dongling Zhan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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Huang L, Zhang D, Bu N, Zhong Y, Tan P, Lin H, Pang J, Mu R. Pullulan nanofibrous films incorporated with W/O emulsions via microfluidic solution blow spinning technology. Int J Biol Macromol 2024; 263:130437. [PMID: 38412935 DOI: 10.1016/j.ijbiomac.2024.130437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 02/19/2024] [Accepted: 02/23/2024] [Indexed: 02/29/2024]
Abstract
In this work, pullulan (PUL) nanofibrous films incorporated with water-in-oil emulsions (PE) were prepared by microfluidic blowing spinning (MBS). The microstructures of nanofibers were characterized by scanning electron microscopy (SEM), fourier transform infrared (FT-IR), and X-ray diffraction (XRD). With the addition of W/O emulsions, the thermal stability, mechanical, and water barrier properties of PUL nanofibers were improved. Increases in emulsion content significantly affected the antioxidant and antimicrobial properties of nanofibrous films. ABTS and DPPH free radical scavenging rates increased from 10.26 % and 8.57 % to 60.66 % and 57.54 %, respectively. The inhibition zone of PE nanofibers against E. coli and S. aureus increased from 11.00 to 20.00 and from 15.67 to 21.17 mm, respectively. In addition, we investigated the freshness effectiveness of PE nanofibrous films on fresh-cut apples. PE nanofibrous films significantly maintained the firmness, and reduced the weight loss and browning index of the fresh-cut apple, throughout the 4 days of storage. Thus, the PE nanofibrous films exhibited good potential to prolong the shelf life of fresh-cut fruit and promote the development of active food packaging.
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Affiliation(s)
- Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Di Zhang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yuanbo Zhong
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Pingping Tan
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Huanglong Lin
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Liao M, Pan Y, Fu X, Wu S, Gan S, Wu Z, Zhao H, Zheng W, Cao Y, Zhou W, Dong X. Electrospun polylactic acid nanofiber film modified by silver oxide deposited on hemp fibers for antibacterial fruit packaging. Int J Biol Macromol 2023; 253:126569. [PMID: 37648140 DOI: 10.1016/j.ijbiomac.2023.126569] [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: 06/08/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/01/2023]
Abstract
Bacterial and fungal contamination have become major factors in fruit spoilage and damage, posing a potential risk to human health. In this work, polylactic acid (PLA) nanofibers combined with Ag2O-hemp fibers for a good antimicrobial effect were developed and applied to antimicrobial fruit fresh-keeping packages. The results of molecular simulation calculations showed that the strength of hydrogen bonds between Ag2O and hemp fibers reached 45.522 kJ·mol-1, which proved that Ag2O and with hemp fibers formed a stable deposition. The Ag2O-hemp fibers modified electrospun polylactic acid nanofibrous composite film exhibited favorable mechanical properties. The tensile strength reached 5.23 ± 0.05 MPa and the elongation at break reached 105.56 ± 3.95 %. The obtained nanofibrous composite film has good antibacterial activity against E. coli, S. aureus, A. niger, and Penicillium, which indicated that they could effectively inhibit the growth of bacteria and fungi. The cell experiments proved that the nanofibrous composite film had good biocompatibility with a cell survival rate of 100 %. The experimental results on the fresh-keeping of red grapes showed that the PLA nanofibrous composite film modified by the Ag2O-hemp fibers could effectively prolong the spoilage time of red grapes at room temperature. Compared with the blank group, the freshness period of PLA nanofiber film modified by Ag2O-hemp fibers could be extended for more than 5 days. The hardness of 15 days (1.94 ± 0.19 × 105 Pa) was basically the same as that of 1 day (2.05 ± 0.06 × 105 Pa). The results were superior to commercially available PE preservation films. The above research results indicated that the Ag2O-hemp fibers modified PLA nanofibrous composite film had potential application prospects in the field of fruit fresh-keeping package.
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Affiliation(s)
- Minjian Liao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Yue Pan
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Xuewei Fu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Shangjing Wu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Shiqi Gan
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Ziyang Wu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Hui Zhao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Wenxu Zheng
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
| | - Wuyi Zhou
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
| | - Xianming Dong
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
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Tao Y, Sun X, Wu X, Wu P, He R, Kiani H. Special issue on "Ultrasonic and hydrodynamic intensifications of food and environmental processes: Fundamentals and applications". ULTRASONICS SONOCHEMISTRY 2023; 100:106599. [PMID: 37734968 PMCID: PMC10653953 DOI: 10.1016/j.ultsonch.2023.106599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/23/2023]
Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Xiaoge Wu
- Environment Science and Engineering College, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Pengfei Wu
- State Key Laboratory of Acoustics, Institute of Acoustics, Chinese Academy of Sciences, Beijing 100190, PR China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Hossein Kiani
- College of Agriculture and Natural resources, University of Tehran, Karaj, Iran
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Ren X, Wang J, Rashid A, Hou T, Ma H, Liang Q. Characterization of Nano-SiO 2/Zein Film Prepared Using Ultrasonic Treatment and the Ability of the Prepared Film to Resist Different Storage Environments. Foods 2023; 12:3056. [PMID: 37628055 PMCID: PMC10453136 DOI: 10.3390/foods12163056] [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: 07/08/2023] [Revised: 08/03/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
This study has developed, ultrasound-assisted, a novel food packaging film (U-zein/SiO2) for food packaging applications. Incorporating an optimal concentration of 18 mg/mL of nano-SiO2 and subjecting the film to 10 min of ultrasonic treatment resulted in a remarkable increase of 32.89% in elongation at break and 55.86% in tensile strength. In addition, the incorporation of nano-SiO2 effectively reduces the water content and solubility of the composite film, resulting in improved water/oxygen barrier properties. These physiochemical properties were further improved with the application of ultrasound. The analysis of attenuated total reflectance-Fourier transform infrared, X-ray diffraction, differential scanning calorimetry, and scanning electronic microscope demonstrated that the ultrasound treatment improved the hydrogen bonds, improved thermal stability, molecular arrangement, structure stability, and intermolecular compatibility of the composite film, resulting in enhanced physio-mechanical properties of the film. In addition, the ultrasound treatment led to a smoother film surface and reduced the pores on the film's cross-section. Moreover, the U-zein/SiO2 film exhibited excellent mechanical and water/oxygen barrier properties in different storage environments over a period of 30 days. These results offer sound theoretical support for the practical application of the prepared preservative film.
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Affiliation(s)
- Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Junxia Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
| | - Ting Hou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China (J.W.); (A.R.); (T.H.); (H.M.)
- Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China
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Wang S, Li M, He B, Yong Y, Zhu J. Composite films of sodium alginate and konjac glucomannan incorporated with tea polyphenols for food preservation. Int J Biol Macromol 2023; 242:124732. [PMID: 37148940 DOI: 10.1016/j.ijbiomac.2023.124732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 04/15/2023] [Accepted: 04/30/2023] [Indexed: 05/08/2023]
Abstract
At present, food waste has become a serious issue and the use of petroleum-based food packaging films has resulted in a series of potential hazards. Therefore, more attention has been focused on the development of new food packaging materials. The polysaccharide-based composite film loaded with active substances considered to be an excellent preservative material. A novel packaging film based on sodium alginate and konjac glucomannan (SA-KGM) blended with tea polyphenols (TP) was prepared in the present study. The excellent microstructure of films was shown by atomic force microscopy (AFM). It was indicated by FTIR spectra that the components could interact with each other through hydrogen bonds, which was also confirmed by molecular docking simulation. Meanwhile, the mechanical properties, barrier property, oxidation property, antibacterial activity, and stability of the structure of the TP-SA-KGM film were significantly improved. The AFM images and results of molecular docking simulation indicated that TP could affect the cell wall of bacteria by acting with peptidoglycan. Finally, the film showed excellent preservation effects in both beef and apples, which suggested that TP-SA-KGM film could be a novel bioactive packaging material with wide application potential in food preservation.
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Affiliation(s)
- Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Mingyu Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Beibei He
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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Kang L, Liang Q, Abdul Q, Rashid A, Ren X, Ma H. Preparation technology and preservation mechanism of γ-CD-MOFs biaological packaging film loaded with curcumin. Food Chem 2023; 420:136142. [PMID: 37075570 DOI: 10.1016/j.foodchem.2023.136142] [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: 12/28/2022] [Revised: 03/31/2023] [Accepted: 04/09/2023] [Indexed: 04/21/2023]
Abstract
To prevent food spoilage caused by microbial infection, the development of an environmentally friendly antimicrobial preservation material is crucial. Here, the microporous γ-CD-MOFs was utilized to encapsulate the hydrophobic active substance curcumin, resulting in the preparation of a non-toxic antimicrobial material (Cur-CD-MOFs). The results revealed that curcumin encapsulation in Cur-CD-MOFs occurred primarily in the carbonyl group, benzene ring, and enolic side ring of curcumin. The Cur-CD-MOFs had a 100% bactericidal effect on Escherichia coli and Staphylococcus aureus at 4 h and 8 h, and a strong inhibitory effect on aerial mycelium of Penicillium expansum and Botrytis cinerea. Furthermore, the incorporation of Cur-CD-MOFs improved the Pul/Tre film barrier and mechanical properties. The effectiveness of Cur-CD-MOFs-Pul/Tre in retaining fruit freshness was validated using Centennial Seedless grapes. This study confirmed that Cur-CD-MOFs is a promising antibacterial material, and Cur-CD-MOFs-Pul/Tre will be a potent candidate for food preservation.
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Affiliation(s)
- Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qayum Abdul
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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