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Shiu BC, Wulin S, Yuan QY, Zhang Y, Yu Z. Zn 2+ @Polyvinylpyrrolidone and Urushiol Preparation of Nanofibrous Membranes and Their Synergistic Effect. Macromol Biosci 2023; 23:e2300233. [PMID: 37483109 DOI: 10.1002/mabi.202300233] [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: 05/23/2023] [Revised: 07/09/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
In this study, lacquer is gathered from a lacquer tree and rotary evaporation is used to remove impurities to obtain urushiol. Next, 10 mL of anhydrous ethanol serves as the solvent for blending polyvinylpyrrolidone (PVP) at a specified content (0.7 g and 0.2-0.7 g urushiol) to form an electrospinning solution. Electrospinning is carried out with a voltage of 18 kV to prepare PVP/urushiol nanofibrous membranes. At a ratio of 7/4, the PVP/urushiol nanofibrous membranes are not eroded in 98% sulfuric acid and these membranes also demonstrate a 50-60% antibacterial effect against Staphylococcus aureus and Escherichia coli. Moreover, the antibacterial effect can be boosted to 98% with the incorporation of zinc ions. The results indicate that anhydrous ethanol can remove the sensitization of urushiol from PVP/urushiol membranes. Furthermore, animal test results indicate that when rats are in contact with PVP/urushiol anhydrous ethanol for 48 h, their skins are free from dark brown skin allergy. The presence of PVP eliminates the sensitization of urushiol, and the nanofibrous membranes demonstrate low toxicity. Hence, urushiol is the only natural material that enables PVP to withstand 98% sulfuric acid as well as acquire hydrolyzability, thereby qualify PVP as a medical material.
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Affiliation(s)
- Bing-Chiuan Shiu
- Fujian Engineering Research Center of New Chinese lacquer Material College of Material and Chemical Engineering, Minjiang University, Fuzhou, Fujian, 350108, China
- Fujian Key Laboratory of Novel Functional Fibers and Materials, Minjiang University, Fuzhou, Fujian, 350108, China
| | - Shihan Wulin
- Fujian Engineering Research Center of New Chinese lacquer Material College of Material and Chemical Engineering, Minjiang University, Fuzhou, Fujian, 350108, China
| | - Qian-Yu Yuan
- Innovation Platform of Intelligent and Energy-Saving Textiles, School of Textile Science and Engineering, Tiangong University, Tianjin, 300387, China
| | - Ying Zhang
- Innovation Platform of Intelligent and Energy-Saving Textiles, School of Textile Science and Engineering, Tiangong University, Tianjin, 300387, China
| | - Zhicai Yu
- Fujian Key Laboratory of Novel Functional Fibers and Materials, Minjiang University, Fuzhou, Fujian, 350108, China
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing and Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan, 430200, China
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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Kaynarca GB, Kamer DDA, Gumus T, Sagdıc O. Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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4
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Venkatachalam K, Rakkapao N, Lekjing S. Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation. MEMBRANES 2023; 13:membranes13020161. [PMID: 36837664 PMCID: PMC9967404 DOI: 10.3390/membranes13020161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 05/12/2023]
Abstract
Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties. The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. The tensile strength and elongation at break values of the films varied among the samples. The control samples had the highest tensile strength, followed by the turmeric EO-added samples. However, the highest elongation at break value was found in the galangal and garlic EO-added films. The Young's modulus results showed that garlic EO and kaffir lime EO had the lowest stiffness values. The total moisture content and water vapor permeability were very low in the garlic EO-added films. Despite the differences in EOs, the Fourier-transform infrared spectroscopy (FTIR) patterns of the tested films were similar among each other. Microstructural observation of the surface and cross-section of the tested edible film exhibited smooth and fissureless patterns, especially in the EO-added films, particularly in the galangal and kaffir lime EO-added films. The antimicrobial activity of the EO-added films was highly efficient against various gram-positive and gram-negative pathogens. Among the EO-added films, the garlic and galangal EO-added films exhibited superior inhibitory activity against Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Pseudomonas fluorescence, and turmeric and kaffir lime EO-added films showed potential antimicrobial activity against Lactobacillus plantarum and L. monocytogenes. Overall, this study concludes that the addition of EOs significantly improved the physicochemical and antimicrobial properties of the CH-NGRS-based edible films, making them highly suitable for food applications.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
| | - Natthida Rakkapao
- Department of Applied Chemistry, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
- Center of Excellence in Membrane Science and Technology, Faculty of Science, Prince of Songkla University, Hat Yai Campus, Hat Yai, Songkhla 90110, Thailand
| | - Somwang Lekjing
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
- Correspondence:
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The Applications of Ferulic-Acid-Loaded Fibrous Films for Fruit Preservation. Polymers (Basel) 2022; 14:polym14224947. [PMID: 36433073 PMCID: PMC9693208 DOI: 10.3390/polym14224947] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/11/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to develop a novel ultrathin fibrous membrane with a core-sheath structure as an antioxidant food packaging membrane. The core-sheath structure was prepared by coaxial electrospinning, and the release of active substances was regulated by its special structure. Ferulic acid (FA) was incorporated into the electrospun zein/polyethylene oxide ultrathin fibers to ensure their synergistic antioxidant properties. We found that the prepared ultrathin fibers had a good morphology and smooth surface. The internal structure of the fibers was stable, and the three materials that we used were compatible. For the different loading positions, it was observed that the core layer ferulic-acid-loaded fibers had a sustained action, while the sheath layer ferulic-acid-loaded fibers had a pre-burst action. Finally, apples were selected for packaging using fibrous membranes to simulate practical applications. The fibrous membrane was effective in reducing water loss and apple quality loss, as well as extending the shelf life. According to these experiments, the FA-loaded zein/PEO coaxial electrospinning fiber can be used as antioxidant food packaging and will also undergo more improvements in the future.
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Nastasi JR, Kontogiorgos V, Daygon VD, Fitzgerald MA. Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hashim AF, Al-Amrousi EF, Abd-Elsalam KA. Nanolipid-based edible films to improve food shelf life. BIO-BASED NANOEMULSIONS FOR AGRI-FOOD APPLICATIONS 2022:399-412. [DOI: 10.1016/b978-0-323-89846-1.00009-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Marand SA, Alizadeh Khaledabad M, Almasi H. Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02724-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zamuz S, Munekata PE, Dzuvor CK, Zhang W, Sant'Ana AS, Lorenzo JM. The role of phenolic compounds against Listeria monocytogenes in food. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.068] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
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Malus domestica: A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value. PLANTS 2020; 9:plants9111408. [PMID: 33105724 PMCID: PMC7690411 DOI: 10.3390/plants9111408] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/17/2020] [Accepted: 10/19/2020] [Indexed: 01/11/2023]
Abstract
Fruit-derived bioactive substances have been spotlighted as a regulator against various diseases due to their fewer side effects compared to chemical drugs. Among the most frequently consumed fruits, apple is a rich source of nutritional molecules and contains high levels of bioactive compounds. The main structural classes of apple constituents include polyphenols, polysaccharides (pectin), phytosterols, and pentacyclic triterpenes. Also, vitamins and trace elements complete the nutritional features of apple fruit. There is now considerable scientific evidence that these bioactive substances present in apple and peel have the potential to improve human health, for example contributing to preventing cardiovascular disease, diabetes, inflammation, and cancer. This review will focus on the current knowledge of bioactive substances in apple and their medicinal value for human health.
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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Nisar T, Wang ZC, Alim A, Iqbal M, Yang X, Sun L, Guo Y. Citrus pectin films enriched with thinned young apple polyphenols for potential use as bio-based active packaging. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1640798] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Tanzeela Nisar
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Zi-Chao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Aamina Alim
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Muneeb Iqbal
- School of Basic Sciences, Xi’an Jiaotong University, Xi’an, P.R. China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Lijun Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
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Kadzińska J, Bryś J, Ostrowska-Ligęza E, Estéve M, Janowicz M. Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films. Polym Bull (Berl) 2019. [DOI: 10.1007/s00289-019-02777-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 202] [Impact Index Per Article: 40.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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Sapper M, Wilcaso P, Santamarina MP, Roselló J, Chiralt A. Antifungal and functional properties of starch-gellan films containing thyme (Thymus zygis) essential oil. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.004] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Benbettaïeb N, Debeaufort F, Karbowiak T. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Crit Rev Food Sci Nutr 2018; 59:3431-3455. [DOI: 10.1080/10408398.2018.1494132] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Nasreddine Benbettaïeb
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
- Department of Bioengineering, IUT-Dijon-Auxerre, Dijon Cedex, France
| | - Frédéric Debeaufort
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
- Department of Bioengineering, IUT-Dijon-Auxerre, Dijon Cedex, France
| | - Thomas Karbowiak
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
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Pina-Pérez MC, Rivas A, Martínez A, Rodrigo D. Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Chitosan-Starch Films with Natural Extracts: Physical, Chemical, Morphological and Thermal Properties. MATERIALS 2018; 11:ma11010120. [PMID: 29329275 PMCID: PMC5793618 DOI: 10.3390/ma11010120] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 01/07/2018] [Accepted: 01/08/2018] [Indexed: 02/07/2023]
Abstract
The aim of this study is to analyze the properties of a series of polysaccharide composite films, such as apparent density, color, the presence of functional groups, morphology, and thermal stability, as well as the correlation between them and their antimicrobial and optical properties. Natural antioxidants such as anthocyanins (from cranberry; blueberry and pomegranate); betalains (from beetroot and pitaya); resveratrol (from grape); and thymol and carvacrol (from oregano) were added to the films. Few changes in the position and intensity of the FTIR spectra bands were observed despite the low content of extract added to the films. Due to this fact, the antioxidants were extracted and identified by spectroscopic analysis; and they were also quantified using the Folin-Denis method and a gallic acid calibration curve, which confirmed the presence of natural antioxidants in the films. According to the SEM analysis, the presence of natural antioxidants has no influence on the film morphology because the stretch marks and white points that were observed were related to starch presence. On the other hand, the TGA analysis showed that the type of extract influences the total weight loss. The overall interpretation of the results suggests that the use of natural antioxidants as additives for chitosan-starch film preparation has a prominent impact on most of the critical properties that are decisive in making them suitable for food-packing applications.
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Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1659394] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH. For L. monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.
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Benbettaïeb N, Karbowiak T, Debeaufort F. Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties. Crit Rev Food Sci Nutr 2017; 59:1137-1153. [DOI: 10.1080/10408398.2017.1393384] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Nasreddine Benbettaïeb
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Frédéric Debeaufort
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
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Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, Mattoso LHC, McHugh TH. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. Compr Rev Food Sci Food Saf 2017; 16:1151-1169. [DOI: 10.1111/1541-4337.12281] [Citation(s) in RCA: 252] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 05/12/2017] [Accepted: 05/25/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Caio G. Otoni
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Roberto J. Avena-Bustillos
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
| | | | - Marcos V. Lorevice
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPGQ, Dept. of Chemistry; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Márcia R. Moura
- Dept. of Physics and Chemistry; FEIS; São Paulo State Univ.-Av. Brasil, 56 Ilha Solteira SP 15385-000 Brazil
| | - Luiz H. C. Mattoso
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Tara H. McHugh
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
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Antimicrobial, Optical and Mechanical Properties of Chitosan-Starch Films with Natural Extracts. Int J Mol Sci 2017; 18:ijms18050997. [PMID: 28475151 PMCID: PMC5454910 DOI: 10.3390/ijms18050997] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 04/24/2017] [Accepted: 04/26/2017] [Indexed: 11/17/2022] Open
Abstract
Natural extracts possess several kinds of antioxidants (anthocyanins, betalains, thymol, carvacrol, and resveratrol) that have also demonstrated antimicrobial properties. In order to study these properties, extracts from cranberry, blueberry, beetroot, pomegranate, oregano, pitaya, and resveratrol (from grapes) were obtained. Growth inhibition tests of mesophilic aerobes, coliforms, and fungi were conducted in films prepared from the extracts in accordance with Mexican Official Norms (NOM). Optical properties such as transparency and opacity, mechanical properties, and pH were also analyzed in these materials. The films with beetroot, cranberry, and blueberry extracts demonstrated the best antimicrobial activity against various bacteria and fungi in comparison with unmodified chitosan–starch film. This study shows that the addition of antioxidants improved the antimicrobial performance of these films. It was also found that antimicrobial properties are inherent to the films. These polymers combined with the extracts effectively inhibit or reduce microorganism growth from human and environmental contact; therefore, previous sterilization could be unnecessary in comparison with traditional plastics. The presence of extracts decreased transmittance percentages at 280 and 400 nm, as well as the transparency values, while increasing their opacity values, providing better UV–VIS light barrier properties. Despite diminished glass transition temperatures (Tg), the values obtained are still adequate for food packaging applications.
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Yang HJ, Lee JH, Lee KY, Bin Song K. Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13228] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Hyun-Ju Yang
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Ji-Hyeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Ka-Yeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Republic of Korea
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Tural S, Turhan S. Properties and Antioxidant Capacity of Anchovy ( Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil. Food Technol Biotechnol 2017; 55:77-85. [PMID: 28559736 DOI: 10.17113/ftb.55.01.17.4824] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5% of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5% of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.
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Affiliation(s)
- Serpil Tural
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University,
TR-55139 Samsun, Turkey
| | - Sadettin Turhan
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University,
TR-55139 Samsun, Turkey
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Dalle Mulle Santos C, Pagno CH, Haas Costa TM, Jung Luvizetto Faccin D, Hickmann Flôres S, Medeiros Cardozo NS. Biobased polymer films from avocado oil extraction residue: Production and characterization. J Appl Polym Sci 2016. [DOI: 10.1002/app.43957] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cassandra Dalle Mulle Santos
- Polymer Processing and Technology Laboratory, Chemical Engineering Department; Federal University of Rio Grande do Sul (UFRGS); Rua Engenheiro Luiz Englert, s/n. Campus Central, ZC Porto Alegre RS 90040-040 Brazil
| | - Carlos Henrique Pagno
- Food Science and Technology Institute, Bioactive Compounds Laboratory; Federal University of Rio Grande do Sul; Av. Bento Gonçalves n. 9500, PO Box 15059 Porto Alegre RS 91501-970 Brazil
| | - Tania Maria Haas Costa
- Food Science and Technology Institute, Bioactive Compounds Laboratory; Federal University of Rio Grande do Sul; Av. Bento Gonçalves n. 9500, PO Box 15059 Porto Alegre RS 91501-970 Brazil
- Institute of Chemistry, Laboratory of Solids and Surfaces; Federal University of Rio Grande do Sul; PO Box 15003 Porto Alegre RS 91501-970 Brazil
| | - Débora Jung Luvizetto Faccin
- Polymer Processing and Technology Laboratory, Chemical Engineering Department; Federal University of Rio Grande do Sul (UFRGS); Rua Engenheiro Luiz Englert, s/n. Campus Central, ZC Porto Alegre RS 90040-040 Brazil
| | - Simone Hickmann Flôres
- Food Science and Technology Institute, Bioactive Compounds Laboratory; Federal University of Rio Grande do Sul; Av. Bento Gonçalves n. 9500, PO Box 15059 Porto Alegre RS 91501-970 Brazil
| | - Nilo Sérgio Medeiros Cardozo
- Polymer Processing and Technology Laboratory, Chemical Engineering Department; Federal University of Rio Grande do Sul (UFRGS); Rua Engenheiro Luiz Englert, s/n. Campus Central, ZC Porto Alegre RS 90040-040 Brazil
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Lee KY, Lee JH, Yang HJ, Song KB. Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13119] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ka-Yeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Ji-Hyeon Lee
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Hyun-Ju Yang
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
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30
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Maisanaba S, Llana-Ruiz-Cabello M, Gutiérrez-Praena D, Pichardo S, Puerto M, Prieto AI, Jos A, Cameán AM. New advances in active packaging incorporated with essential oils or their main components for food preservation. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175010] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Tapia-Hernández JA, Torres-Chávez PI, Ramírez-Wong B, Rascón-Chu A, Plascencia-Jatomea M, Barreras-Urbina CG, Rangel-Vázquez NA, Rodríguez-Félix F. Micro- and nanoparticles by electrospray: advances and applications in foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4699-707. [PMID: 25938374 DOI: 10.1021/acs.jafc.5b01403] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion-diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted.
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Affiliation(s)
- José A Tapia-Hernández
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Patricia I Torres-Chávez
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Benjamín Ramírez-Wong
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Agustín Rascón-Chu
- ‡Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A. C., 83000 Hermosillo, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Carlos G Barreras-Urbina
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Norma A Rangel-Vázquez
- §Department of Metalmechanical, Aguascalientes Institute of Technological, Aguascalientes, Aguascalientes, Mexico
| | - Francisco Rodríguez-Félix
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
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