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Zhang J, Yang Y, Zhang J, Shi J, Liu L, Huang X, Song W, Li Z, Zou X, Povey M. High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring. Foods 2023; 12:foods12040732. [PMID: 36832807 PMCID: PMC9955501 DOI: 10.3390/foods12040732] [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: 12/07/2022] [Revised: 01/09/2023] [Accepted: 01/20/2023] [Indexed: 02/10/2023] Open
Abstract
High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring. The encapsulation efficiency of the anthocyanin-loaded liposomes increased from 36.06% to 46.99% with an increasing ratio of lecithin. The water vapor transmission (WVP) of the A-CBAL films, with a value of 2.32 × 10-7 g · m-1 · h-1 · pa-1, was lower than that of the film with free anthocyanins (A-CBA). The exudation rate of the A-CBA film reached 100% at pH 7 and pH 9 after 50 min, while the A-CBAL films slowed down to a value lower than 45%. The encapsulation of anthocyanins slightly decreased the ammonia sensitivity. Finally, the bi-layer films with liposomes successfully monitored shrimp freshness with visible color changes to the naked eye. These results indicated that films with anthocyanin-loaded liposomes have potential applications in high-humidity environments.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
| | - Li Liu
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
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Petraru A, Amariei S. Sunflower Oilcake as a Potential Source for the Development of Edible Membranes. MEMBRANES 2022; 12:789. [PMID: 36005704 PMCID: PMC9412850 DOI: 10.3390/membranes12080789] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 06/15/2023]
Abstract
Sunflower oilcake flour (SFOC) resulting from the cold extraction of oil is a rich source of valuable bio-components that stimulated the development of novel, biodegradable and edible films. The films were prepared by incorporating different concentration of sunflower oilcakes (0.1-0.5 g). The obtained films were characterized in terms of physical, water-affinity, antimicrobial and morphological properties. The edible-film properties were affected significantly by the presence and the level of SFOC added. The water vapor permeability and water vapor transmission rate improved with the amount of SFOC added. However, the solubility, oxygen and grease barrier were slightly lower than control film. SEM analysis revealed a rougher but continuous structure with the increases in sunflower oilcake. Moreover, the films with different SFOC levels were opaque, thus presenting good protection against UV radiation. Overall, the SFOC can be use as raw material to produce edible films with suitable properties and microbiological stability for food-packaging applications.
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Amariei S, Ursachi F, Petraru A. Development of New Biodegradable Agar-Alginate Membranes for Food Packaging. MEMBRANES 2022; 12:576. [PMID: 35736285 PMCID: PMC9229533 DOI: 10.3390/membranes12060576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 02/04/2023]
Abstract
The paper analyzes the possibility of replacing the polyethylene packaging from food products with biodegradable packaging obtained from biopolymers. The proposed packaging materials were obtained from polysaccharides (alginate, agar), glycerol as plasticizer. To improve the properties necessary for the coating materials, two groups of membranes were made, one with ascorbic acid (AA, 0.1-0.45 g) in 150 mL filmogenic solution and the other with calcium chloride (CaCl2, 0.02-0.1 g) in 150 mL filmogenic solution. The membranes were analyzed for mechanical properties, light transmission, transparency and barrier properties (water vapor, oxygen, or fatty substances). The results demonstrated that the addition of AA (0.1 g), increases tensile strength, transparency, oxygen and water barrier properties. On the other hand, the addition of calcium chloride (0.08 g) increased the hardness, tensile strength and opacity of the membranes. Moreover, it ensured a uniform distribution of the mixture components. The uniformization of the mixture components in the presence of AA and CACl2 was observed by SEM and roughness analysis. Hydrogen bonding interactions between the biopolymers and the additives used were highlighted by FTIR analysis. All membranes have shown very good UV absorption. The results suggest that agar/alginate/glycerol membranes with AA and CaCl2 have the potential to be used in an active food packaging system.
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Affiliation(s)
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (S.A.); (A.P.)
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Babich O, Sukhikh S, Larina V, Kalashnikova O, Kashirskikh E, Prosekov A, Noskova S, Ivanova S, Fendri I, Smaoui S, Abdelkafi S, Michaud P, Dolganyuk V. Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060780. [PMID: 35336662 PMCID: PMC8949465 DOI: 10.3390/plants11060780] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/03/2022] [Accepted: 03/10/2022] [Indexed: 06/01/2023]
Abstract
The beneficial properties of algae make them perfect functional ingredients for food products. Algae have a high energy value and are a source of biologically active substances, proteins, fats, carbohydrates, vitamins, and macro- and microelements. They are also rich in polyunsaturated fatty acids, proteins, mycosporine-like amino acids, polysaccharides, polyphenols, carotenoids, sterols, steroids, lectins, halogenated compounds, polyketides, alkaloids, and carrageenans. Different extraction parameters are used depending on the purpose and the substances to be isolated. In this study, the following parameters were used: hydromodule 1:10 and an extraction duration of 1-2 h at the extraction temperature of 25-40 °C. A 30-50% solution of ethanol in water was used as an extractant. Algae extracts can be considered as potential natural sources of biologically active compounds with antimicrobial activity and antiviral properties. The content of crude protein, crude fat, and carbohydrates in U. Prolifera, C. racemosa var. peltata (Chlorophyta), S. oligocystum and S. fusiforme (SF-1) was studied. It was found that C. muelleri (Bacillariophyta), I. galbana (Haptophyta), and T. weissflogii (Bacillariophyta) contain about 1.9 times more omega-3 than omega-6 fatty acids. N. gaditana (Ochrophyta), D. salina (Chlorophyta), P. tricornutum (Bacillaryophyta) and I. galbana (Haptophyta) extracts showed inhibitory activity of varying intensities against E. coli or P. aeruginosa. In addition, algae and algae-derived compounds have been proposed to offer attractive possibilities in the food industry, especially in the meat sector, to evolve functional foods with myriad functionalities. Algae can increase the biological activity of food products, while the further study of the structure of compounds found in algae can broaden their future application possibilities.
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Affiliation(s)
- Olga Babich
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Stanislav Sukhikh
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Viktoria Larina
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Olga Kalashnikova
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Egor Kashirskikh
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Alexander Prosekov
- Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia;
| | - Svetlana Noskova
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
| | - Svetlana Ivanova
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
| | - Imen Fendri
- Laboratoire de Biotechnologie Végétale Appliquée à l’Amélioration des Cultures, Faculté des Sciences de Sfax, Université de Sfax, Sfax 3038, Tunisia;
| | - Slim Smaoui
- Laboratoire de Microorganismes et de Biomolécules, Centre de Biotechnologie de Sfax, Route Sidi Mansour Km 6 B.P. 117, Sfax 3018, Tunisia;
| | - Slim Abdelkafi
- Laboratoire de Génie Enzymatique et Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia;
| | - Philippe Michaud
- Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, 63000 Clermont-Ferrand, France
| | - Vyacheslav Dolganyuk
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (O.B.); (S.S.); (V.L.); (O.K.); (E.K.); (S.N.); (V.D.)
- Department of Bionanotechnology, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
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