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Amanda P, Ismadi I, Ningrum RS, Nabila S, Prasetyo KW. Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging. FOOD SCI TECHNOL INT 2024; 30:61-72. [PMID: 36259322 DOI: 10.1177/10820132221132912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Consumers are worried about potential contaminants, especially during any pandemic event, and are demanding more biodegradable food packaging with little to no chemical preservatives. This study aims to prepare carrageenan film containing essential oil with antibacterial properties. Oregano essential oil is successfully added into the carrageenan-based film using the Pickering emulsion method with cationic nanocellulose as stabilizer. The positive charge of nanocellulose enhances the stability of emulsion through strong electrostatic interaction with the Oregano Oil. FTIR spectra and SEM micrographs show the Oregano Pickering emulsion (OrePE) well dispersed in the polymer matrix and good compatibility with carrageenan film. The mechanical and thermal properties of carrageenan film were only slightly affected by the addition of OrePE. The tensile strength of films significantly decreased, whereas the elongation break increased following the addition of OrePE. Moreover, the addition of OrePE to the carageen film provides inhibitory effects on gram-positive (S. aureus) and gram negative (E. coli) bacteria. This innovative incorporation of essential oil into biopolymer films by Pickering emulsion technology may have implications for extending the shelf life of food products which is indicates that the material has the potential to be used in active packaging.
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Affiliation(s)
- Putri Amanda
- Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Ismadi Ismadi
- Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Riska Surya Ningrum
- Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
| | - Syarifah Nabila
- Department of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
| | - Kurnia Wiji Prasetyo
- Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Cibinong Science Center, Cibinong, Indonesia
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Chang S, Guo Q, Du G, Tang J, Liu B, Shao K, Zhao X. Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review. Int J Biol Macromol 2023; 253:127226. [PMID: 37802455 DOI: 10.1016/j.ijbiomac.2023.127226] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 09/24/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
Minimally processed fruits and vegetables (MPFVs) are gaining popularity in households because of their freshness, convenience, and rapid consumption, all of which align with today's busy lifestyles. However, their exposure of large surface areas during peeling and slicing can result in contamination by foodborne pathogens and spoilage bacteria, posing potential food safety concerns. In addition, enzymatic browning of MPFVs can significantly reduce their consumer appeal. Therefore, it is necessary to adopt certain methods to protect MPFVs. Recent studies have shown that utilizing biopolymer-based edible films containing probiotics is a promising approach to preserving MPFVs. These active food packaging films exhibit barrier function, antioxidant function, and antimicrobial function while protecting the viability of probiotics, which is essential to maintain the nutritional value and quality of MPFVs. This paper reviews microbial contamination in MPFVs and the preparation of probiotic-loaded edible films with common polysaccharides (alginate, gellan gum, and starch), proteins (zein, gelatin, and whey protein isolate), prebiotics (oligofructose, inulin, and fructooligosaccharides). It also explores the potential application of probiotic-loaded biopolymer films/coatings on MPFVs, and finally examines the practical application requirements from a consumer perspective.
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Affiliation(s)
- Shuaidan Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen, China
| | - Qi Guo
- Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, China
| | - Gengan Du
- Henan Univ Technol, Sch Food & Strateg Reserv, Zhengzhou 450001, China
| | - Jiayao Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Kan Shao
- Department of Environmental and Occupational Health, School of Public Health - Bloomington, Indiana University, Bloomington, Indiana 47405, United States
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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Alizadeh AM, Mohseni M, Gerami K, Gharavi-Nakhjavani M, Aminzare M, Rastegar H, Assadpour E, Hashempour-Baltork F, Jafari SM. Electrospun Fibers Loaded with Probiotics: Fundamentals, Characterization, and Applications. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10174-3. [PMID: 37882998 DOI: 10.1007/s12602-023-10174-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2023] [Indexed: 10/27/2023]
Abstract
Increasing demand for safe, efficient, and eco-friendly solutions for pharmaceutical and food industries has led researchers to explore new approaches to bacterial storage. Several advantages make electrospinning (ES) a promising technique for food systems, including simple manufacturing equipment, a relatively low spinning cost, a wide variety of spinnable materials, and a mild process that is easily controlled, which allows continuous fabrication of ultrafine polymeric fibers at submicron or nanoscales without high temperatures or high pressures. This review briefly describes recent advances in the development of electrospun fibers for loading probiotics (PRB) by focusing on ES technology, its efficiency for loading PRB into fibers (viability, digestive stability, growth rate, release, thermal stability, and interactions of fibers with PRB), and the application of PRB-loaded fibers as active packaging (spoilage/microbial control, antioxidant effect, shelf life). Based on the literature reviewed, the incorporation of PRB into electrospun fibers is both feasible and functional. However, several studies have been limited to proof-of-principle experiments and the use of model biological products. It is necessary to conduct further research to establish the industrial applicability of PRB-loaded fibers, particularly in the fields of food and medicine.
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Affiliation(s)
- Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Mohseni
- Zanjan Applied Pharmacology Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Kosar Gerami
- Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Maryam Gharavi-Nakhjavani
- Department of Food Science and Technology, Central Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hossein Rastegar
- Cosmetic Products Research Center, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - 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
| | - Fataneh Hashempour-Baltork
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, Iqbal MW, Rehman A, Riaz T, Aadil RM, Khan IM, Özogul F, Rocha JM, Esatbeyoglu T, Korma SA. Probiotics: mechanism of action, health benefits and their application in food industries. Front Microbiol 2023; 14:1216674. [PMID: 37664108 PMCID: PMC10470842 DOI: 10.3389/fmicb.2023.1216674] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 08/04/2023] [Indexed: 09/05/2023] Open
Abstract
Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
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Affiliation(s)
- Anam Latif
- Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Asna Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Waqas Ashraf
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mahmood Khan
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - João Miguel Rocha
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Stefanowska K, Woźniak M, Sip A, Mrówczyńska L, Majka J, Kozak W, Dobrucka R, Ratajczak I. Characteristics of Chitosan Films with the Bioactive Substances-Caffeine and Propolis. J Funct Biomater 2023; 14:358. [PMID: 37504853 PMCID: PMC10381157 DOI: 10.3390/jfb14070358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/29/2023] Open
Abstract
Chitosan is a natural and biodegradable polymer with promising potential for biomedical applications. This study concerns the production of chitosan-based materials for future use in the medical industry. Bioactive substances-caffeine and ethanolic propolis extract (EEP)-were incorporated into a chitosan matrix to increase the bioactivity of the obtained films and improve their mechanical properties. Acetic and citric acids were used as solvents in the production of the chitosan-based films. The obtained materials were characterized in terms of their antibacterial and antifungal activities, as well as their mechanical properties, including tensile strength and elongation at break. Moreover, the chemical structures and surface morphologies of the films were assessed. The results showed that the solution consisting of chitosan, citric acid, caffeine, and EEP exhibited an excellent antiradical effect. The activity of this solution (99.13%) was comparable to that of the standard antioxidant Trolox (92.82%). In addition, the film obtained from this solution showed good antibacterial activity, mainly against Escherichia coli and Enterococcus faecalis. The results also revealed that the films produced with citric acid exhibited higher activity levels against pathogenic bacteria than the films obtained with acetic acid. The antimicrobial effect of the chitosan-based films could be further enhanced by adding bioactive additives such as caffeine and propolis extract. The mechanical tests showed that the solvents and additives used affected the mechanical properties of the films obtained. The film produced from chitosan and acetic acid was characterized by the highest tensile strength value (46.95 MPa) while the chitosan-based film with citric acid showed the lowest value (2.28 MPa). The addition of caffeine and propolis to the film based on chitosan with acetic acid decreased its tensile strength while in the case of the chitosan-based film with citric acid, an increase in strength was observed. The obtained results suggested that chitosan films with natural bioactive substances can be a promising alternative to the traditional materials used in the medical industry, for example, as including biodegradable wound dressings or probiotic encapsulation materials.
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Affiliation(s)
- Karolina Stefanowska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Magdalena Woźniak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland
| | - Lucyna Mrówczyńska
- Department of Cell Biology, Faculty of Biology, Adam Mickiewicz University, Uniwersytetu Poznańskiego 6, 61614 Poznań, Poland
| | - Jerzy Majka
- Department of Wood Science and Thermal Techniques, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60637 Poznań, Poland
| | - Wojciech Kozak
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Renata Dobrucka
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Izabela Ratajczak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
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Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10110-5. [PMID: 37389789 DOI: 10.1007/s12602-023-10110-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2023] [Indexed: 07/01/2023]
Abstract
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.
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Affiliation(s)
- Fahimeh Ramazanidoroh
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marzieh Hosseininezhad
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Dina Shahrampour
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
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Giosafatto CVL, Porta R. Advanced Biomaterials for Food Edible Coatings. Int J Mol Sci 2023; 24:9929. [PMID: 37373077 DOI: 10.3390/ijms24129929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this Special Issue is to highlight recent investigations on different biopolymers obtained from renewable sources for use as edible coatings [...].
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Affiliation(s)
- C Valeria L Giosafatto
- Department of Chemical Sciences, University of Naples Federico II, Via Cynthia, 80126 Naples, Italy
| | - Raffaele Porta
- Department of Chemical Sciences, University of Naples Federico II, Via Cynthia, 80126 Naples, Italy
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Nambiar RB, Perumal AB, Shittu T, Sadiku ER, Sellamuthu PS. Editorial: Probiotics, prebiotics, synbiotics, postbiotics, & paraprobiotics - New perspective for functional foods and nutraceuticals. Front Nutr 2023; 10:1164676. [PMID: 37006926 PMCID: PMC10064144 DOI: 10.3389/fnut.2023.1164676] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 03/03/2023] [Indexed: 03/19/2023] Open
Affiliation(s)
| | - Anand Babu Perumal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Taofik Shittu
- Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Emmanuel Rotimi Sadiku
- Department of Chemical, Metallurgical and Materials Engineering, Institute of NanoEngineering Research, Tshwane University of Technology, Pretoria, South Africa
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Tamilnadu, India
- *Correspondence: Periyar Selvam Sellamuthu ;
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Ceylan HG, Atasoy AF. New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02983-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Díaz-montes E. Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging. Polysaccharides 2022; 3:761-775. [DOI: 10.3390/polysaccharides3040044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Packaging can mitigate the physical, chemical, and microbiological phenomena that affects food products’ quality and acceptability. However, the use of conventional packaging from non-renewable fossil sources generates environmental damage caused by the accumulation of non-biodegradable waste. Biodegradable films emerge as alternative biomaterials which are ecologically sustainable and offer protection and increase food product shelf life. This review describes the role of biodegradable films as packaging material and their importance regarding food quality. The study emphasizes polysaccharide-based biodegradable films and their use in foods with different requirements and the advances and future challenges for developing intelligent biodegradable films. In addition, the study explores the importance of the selection of the type of polysaccharide and its combination with other polymers for the generation of biodegradable films with functional characteristics. It also discusses additives that cause interactions between components and improve the mechanical and barrier properties of biodegradable films. Finally, this compilation of scientific works shows that biodegradable films are an alternative to protecting perishable foods, and studying and understanding them helps bring them closer to replacing commercial synthetic packaging.
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Oliveira Filho JGD, Bertolo MRV, Rodrigues MÁV, Silva GDC, Mendonça GMND, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chem 2022; 390:133149. [DOI: 10.1016/j.foodchem.2022.133149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/06/2022] [Accepted: 05/02/2022] [Indexed: 12/18/2022]
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12
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Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods 2022; 11:foods11182855. [PMID: 36140989 PMCID: PMC9498243 DOI: 10.3390/foods11182855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022] Open
Abstract
The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1−1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.
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Mohammadi R, Moradi M, Tajik H, Molaei R. Potential application of postbiotics metabolites from bioprotective culture to fabricate bacterial nanocellulose based antimicrobial packaging material. Int J Biol Macromol 2022; 220:528-36. [PMID: 35988726 DOI: 10.1016/j.ijbiomac.2022.08.108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/01/2022] [Accepted: 08/10/2022] [Indexed: 12/24/2022]
Abstract
Postbiotics (P) of FreshQ, a food protective culture, was prepared and used to develop an antimicrobial membrane by bacterial nanocellulose (BNC). Postbiotics were prepared in de Man, Rogosa and Sharpe medium and freeze-dried. The chemical composition was investigated by GC-MS and the antibacterial activity of postbiotics on different bacterial and fungal strains was investigated. Finally, postbiotics were included in wet and lyophilized BNC by ex-situ method, and their antibacterial activity and FTIR specifications were studied. The GC-MS analysis of postbiotics revealed the presence of fatty acids, alkanes, aldehydes, hydrocarbones fatty acid esters, propionic acid, and certain antibacterial and antifungal compounds such as 2,4-Di-tert-butyl phenol and dotriacontane. Postbiotics revealed antibacterial activity on all investigated strains in a concentration-dependent manner and as the concentation decreased, there was a significant reduction in antimicrobial effects. The zone of inhibition for all bacterial pathogens exceeded 20 mm, then they were classified as "extremely sensitive microorganisms" to the postbiotics at 50 % concentration, while fungal strains revealed a lower zone of inhibition (<17 mm). The order of antimicrobial susceptibility was as follows: Listeria monocytogenes > Staphylococcus aureus > Escherichia coli > Salmonella Typhimurium > Aspergillus flavus > Penicillium citrinum. We also recognized that P-BNC in wet form has significant antimicrobial activity than lyophilized form due to the high adsorption capacity and open 3D structure of BNC in wet form. The fabricated material can serve as an antimicrobial membrane for food applications.
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Oliveira Filho JG, Egea MB. Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging? Int J Mol Sci 2022; 23:5638. [PMID: 35628450 DOI: 10.3390/ijms23105638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.
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Lazo L, Melo GM, Auad ML, Filippa M, Masuelli MA. Synthesis and Characterization of Chanar Gum Films. Colloids and Interfaces 2022; 6:10. [DOI: 10.3390/colloids6010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
New polysaccharides are being intensely studied as sources of edible materials, with potential application in food packaging systems, eco-materials and the pharmaceutical industry. This investigation aimed to develop biopolymer films based on the polysaccharides obtained from chañar (CH) fruit (Geoffrea decorticans). The resulting polysaccharides, from hydrothermal extraction (CHT) and acid extraction (CHA) were hydrodynamically characterized, with density, viscosity, and diffusion coefficient measurements to obtain their properties in an aqueous solution (intrinsic viscosity, shape factor, partial specific volume, hydration value, molecular weight, and hydrodynamic radius). The polysaccharides films (CHTF and CHAF) were characterized with SEM/EDX, DSC, TGA-DTG, FTIR, DRX, mechanical tests, water vapor permeation, colorimetry, antioxidant capacity, and biodegradability, to determine potential applications based on these properties. The results indicated that the extraction method affects the hydrodynamic properties of the obtained polysaccharide. They differ in molecular weight, and RH of CHT was greater than CHA. Both gums were quasi-spherical, and the νa/b value of CHT was more than CHA. The films properties did not present significant differences in most cases. SEM micrographs illustrate that CHAF presents a much rougher surface. The results of the mechanical analysis show that CHTF has better mechanical properties, it has higher elongation at break and tensile strength, with a Young Modulus of 2.8 MPa. Thermal analysis indicates good thermal stability of the films until about 150 °C. The degradation study shows that CH films are biodegradable in a 35 day range. The study of this properties is critical to demonstrate the functionality of biopolymers and their application. The obtained results represent an advantage and evidence that chañar is an interesting source for extract polysaccharides with film forming properties.
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ALSuhaymi N, Darwish AM, Khattab AEN. Assessment of Two Potential Probiotic Strains As Anti-Obesity Supplements Under High-Fat Feeding Conditions. Probiotics Antimicrob Proteins 2022:10.1007/s12602-022-09912-w. [PMID: 35088380 DOI: 10.1007/s12602-022-09912-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/11/2022] [Indexed: 01/19/2023]
Abstract
Obesity is one of the chronic diseases that increase annually and cause cardiovascular disease, which is the main cause of death worldwide. So, this study aims to evaluate the role of the two potential probiotics: Lactiplantibacillus plantarum Pro1 and Lacticaseibacillus rhamnosus Pro2, isolated from the fermented milk and corn silage as anti-obesity supplements. Seventy-five male BALB/c mice were distributed to five groups (control, obesity, obesity plus L. plantarum (OLP), obesity plus L. rhamnosus (OLR) and obesity plus mixture of two strains (OM)). The body weight, lipid profile, histopathology and enzymes of liver were assessed. RT-PCR was used to determine the expression of CYP7A1, ALTG4, TNFα and ROR genes.The findings show that the obesity group recorded the significant highest value of the body weight, TC, TG, LDL, AST and ALT, while OLP group recorded the significant lowest value. Liver tissue of obesity group has necrosis and fatty changes, while the OLP group was related to the control group. The findings of RT-PCR show non-significant differences between the control group and the OLP group, with significant differences between the control group and the set groups in expression of CYP7A1, ALTG4, TNFα and ROR genes. L. plantarum Pro1 reduced the expression of inflammation genes (TNFα and ROR), and increase the expression of the lipid metabolism genes (CYP7A1, ALTG4) to reduce the inflammatory effects of obesity in the liver, and decrease the cholesterol level in serum. Therefore, L. plantarum Pro1 is useful as anti-obesity supplements and an eliminator of the relevant diseases.
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Affiliation(s)
- Naif ALSuhaymi
- Department of Emergency Medical Services, College of Health Sciences in AlQunfudah, Umm Al-Qura University, Mekkah, Saudi Arabia
| | - Ahmed Mohamed Darwish
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Dokki, Giza, Egypt.
| | - Abd El-Nasser Khattab
- Genetics and Cytology Department, Biotechnology Research Institute, National Research Centre, Dokki, Giza, Egypt
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Kusnadi J, Mahatmanto T, Marsheli N, Fawzia N, Rahmawani DE, Alexander K. Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples. FOOD SCI TECHNOL INT 2022; 29:287-298. [PMID: 35043718 DOI: 10.1177/10820132221075117] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The loss of fresh produce along the supply chain represents a significant contributor to environmental and economic burden. Although technological advances in distribution and storage have provided a means to reduce the loss of fresh produce, in resource-limited settings, these technologies may not be available. One attractive approach to help address this limitation is to use edible coatings to protect fresh produce from biotic and abiotic factors that cause food deterioration. Here, we developed edible coatings from materials that are cheap and easy to prepare: maize starch, κ-carrageenan, and agar as the matrix; glycerol as the plasticizer; and Lactobacillus plantarum TPB21.12 as the active ingredient. Using fresh cut apples as a model substrate, we found that maize starch coating retained color, agar coating delayed browning, and κ-carrageenan coating decreased mass shrinkage of the fresh cut apples. L. plantarum TPB21.12 remained viable in the edible coating suspensions during storage and was active against Escherichia coli TPB21.8, a model bacterium for biotic factor that causes food spoilage. The simplicity of the edible coating formulation and preparation method offers an attractive approach for applications to help protect fresh produce from deterioration and reduce food loss and waste generation.
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Affiliation(s)
- Joni Kusnadi
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
| | - Tunjung Mahatmanto
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
| | - Netya Marsheli
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
| | - Nur Fawzia
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
| | - Della Eko Rahmawani
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
| | - Kevin Alexander
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jawa Timur, Indonesia
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18
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Trigo M, Nozal P, Miranda JM, Aubourg SP, Barros-velázquez J. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel. Food Control 2022; 131:108416. [DOI: 10.1016/j.foodcont.2021.108416] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Mirmazloum I, Ladányi M, Omran M, Papp V, Ronkainen VP, Pónya Z, Papp I, Némedi E, Kiss A. Co-encapsulation of probiotic Lactobacillus acidophilus and Reishi medicinal mushroom (Ganoderma lingzhi) extract in moist calcium alginate beads. Int J Biol Macromol 2021; 192:461-470. [PMID: 34600952 DOI: 10.1016/j.ijbiomac.2021.09.177] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/03/2021] [Accepted: 09/25/2021] [Indexed: 10/20/2022]
Abstract
Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms' phenolics, antioxidants, and β-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.
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Affiliation(s)
- Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Mohammad Omran
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Viktor Papp
- Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | | | - Zsolt Pónya
- Division of Applied Food Crop Production, Department of Agronomy, Institute of Agronomy, Kaposvár Campus, Hungarian University of Agricultural and Life Sciences, Kaposvár, Hungary
| | - István Papp
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | | | - Attila Kiss
- Agro-Food Science Techtransfer and Innovation Centre, Faculty for Agro-, Food- and Environmental Science, Debrecen University, Debrecen, Hungary
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Khan MR, Di Giuseppe FA, Torrieri E, Sadiq MB. Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Ozturk B, Elvan M, Ozer M, Tellioglu Harsa S. Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolates. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Zong X, Zhang X, Bi K, Zhou Y, Zhang M, Qi J, Xu X, Mei L, Xiong G, Fu M. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107063] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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23
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Chakraborty S, Dutta H. Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Himjyoti Dutta
- Department of Food Technology Mizoram University Aizawl India
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de Oliveira KÁR, Fernandes KFD, de Souza EL. Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables. Foods 2021; 10:2207. [PMID: 34574315 DOI: 10.3390/foods10092207] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/10/2021] [Accepted: 09/16/2021] [Indexed: 11/21/2022] Open
Abstract
The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually required to formulate these edible films/coatings. The reported antimicrobial effects of probiotic-loaded edible films/coating and quality parameters of coated fruit and vegetables could vary according to the characteristics of the materials used in their formulation, loaded probiotic strain and its dose. The antimicrobial effects of these films/coatings could be linked to the action of various metabolites produced by embedded probiotic cells with inhibitory effects on microorganisms contaminating fruit and vegetable surfaces. The implication of the use of probiotic-loaded edible films/coatings should be their antimicrobial effects against pathogenic and spoilage microorganisms and efficacy to control the ripening of fruit and vegetables, helping the coated products to maintain their safety, quality, nutritional and functional characteristics for a more prolonged storage period.
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Davachi SM, Pottackal N, Torabi H, Abbaspourrad A. Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables. Sci Rep 2021; 11:16608. [PMID: 34400694 PMCID: PMC8368057 DOI: 10.1038/s41598-021-95994-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 07/28/2021] [Indexed: 02/07/2023] Open
Abstract
There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.
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Affiliation(s)
- Seyed Mohammad Davachi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Neethu Pottackal
- Department of Materials Science and Engineering, College of Engineering, Cornell University, Bard Hall, Ithaca, NY, 14853, USA
| | - Hooman Torabi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA.
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Utama-Ang N, Sida S, Wanachantararak P, Kawee-Ai A. Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties. Sci Rep 2021; 11:14870. [PMID: 34290338 PMCID: PMC8295348 DOI: 10.1038/s41598-021-94430-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 07/09/2021] [Indexed: 01/24/2023] Open
Abstract
This study aimed to investigate microwave-assisted extraction (MAE) of dried ginger and to develop a rice-based edible film incorporating ginger extract. The optimal MAE conditions of 400 W microwave power and an extraction time of 1 min were determined using a 32 full factorial design. The optimized extract showed total phenolic compounds (TPC, 198.2 ± 0.7 mg gallic acid equivalent/g), antioxidant activity measured by DPPH (91.4 ± 0.6% inhibition), ABTS (106.4 ± 3.1 mg Trolox/g), and FRAP (304.6 ± 5.5 mg Trolox/g), and bioactive compounds including 6-gingerol (71.5 ± 3.6 mg/g), 6-shogaol (12.5 ± 1.0 mg/g), paradol (23.1 ± 1.1 mg/g), and zingerone (5.0 ± 0.3 mg/g). Crude extract of dried ginger showed antimicrobial activity against Streptococcus mutans DMST 18777, with a minimum inhibitory concentration and minimum bactericidal concentration of 0.5 and 31.2 mg/mL, respectively. The rice-based edible film incorporating 3.2% (w/v) ginger extract tested against S. mutans DMST 18777 had a mean zone of inhibition of 12.7 ± 0.1 mm. Four main phenolic compounds, 6-gingerol, 6-shogaol, paradol, and zingerone, and six volatile compounds, α-curcumene, α-zingiberene, γ-muurolene, α-farnesene, β-bisabolene, and β-sesquiphellandrene, were found in rice film fortified with crude ginger extract.
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Affiliation(s)
- Niramon Utama-Ang
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Cluster of High Value Product from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100, Thailand
- Research Center for Development of Local Lanna Rice and Rice Product, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Sirinapa Sida
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | | | - Arthitaya Kawee-Ai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. International Journal of Food Engineering 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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Muhammad Z, Ramzan R, Zhang R, Zhang M. Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. Coatings 2021; 11:587. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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Wang G, Hao M, Liu Q, Jiang Y, Huang H, Yang G, Wang C. Protective effect of recombinant Lactobacillus plantarum against H 2O 2-induced oxidative stress in HUVEC cells. J Zhejiang Univ Sci B 2021; 22:348-365. [PMID: 33973418 PMCID: PMC8110467 DOI: 10.1631/jzus.b2000441] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study probed the protective effect of recombinant Lactobacillus plantarum against hydrogen peroxide (H2O2)-induced oxidative stress in human umbilical vein endothelial cells (HUVECs). We constructed a new functional L. plantarum (NC8-pSIP409-alr-angiotensin-converting enzyme inhibitory peptide (ACEIP)) with a double-gene-labeled non-resistant screen as an expression vector. A 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) colorimetric assay was carried out to determine the cell viability of HUVEC cells following pretreatment with NC8-pSIP409-alr-ACEIP. Flow cytometry (FCM) was used to determine the apoptosis rate of HUVEC cells. Cysteinyl aspartate specific proteinase (caspase)-3/8/9 activity was also assayed and western blotting was used to determine protein expression of B-cell lymphoma 2 (Bcl-2), Bcl-2-associated X protein (Bax), inducible nitric oxide synthase (iNOS), nicotinamide adenine dinucleotide phosphate oxidase 2 (gp91phox), angiotensin II (AngII), and angiotensin-converting enzyme 2 (ACE2), as well as corresponding indicators of oxidative stress, such as reactive oxygen species (ROS), mitochondrial membrane potential (MMP), malondialdehyde (MDA), and superoxide dismutase (SOD). NC8-pSIP409-alr-ACEIP attenuated H2O2-induced cell death, as determined by the MTT assay. NC8-pSIP409-alr-ACEIP reduced apoptosis of HUVEC cells by FCM. In addition, compared to the positive control, the oxidative stress index of the H2O2-induced HUVEC (Hy-HUVEC), which was pretreated by NC8-pSIP409-alr-ACEIP, iNOS, gp91phox, MDA, and ROS, was decreased obviously; SOD expression level was increased; caspase-3 or -9 was decreased, but caspase-8 did not change; Bcl-2/Bax ratio was increased; permeability changes of mitochondria were inhibited; and loss of transmembrane potential was prevented. Expression of the hypertension-related protein (AngII protein) in HUVEC cells protected by NC8-pSIP409-alr-ACEIP decreased and expression of ACE2 protein increased. These plantarum results suggested that NC8-pSIP409-alr-ACEIP protects against H2O2-induced injury in HUVEC cells. The mechanism for this effect is related to enhancement of antioxidant capacity and apoptosis.
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Affiliation(s)
- Guan Wang
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China.,College of Agronomy, Jilin Agricultural University, Changchun 130118, China
| | - Mingyue Hao
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China
| | - Qiong Liu
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China
| | - Yanlong Jiang
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China
| | - Haibin Huang
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China
| | - Guilian Yang
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China.
| | - Chunfeng Wang
- College of Veterinary Medicine, Jilin Provincial Engineering Research Center of Animal Probiotics, Key Laboratory of Animal Production and Product Quality Safety of Ministry of Education, Jilin Agricultural University, Changchun 130118, China.
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Settier-Ramírez L, López-Carballo G, Gavara R, Hernández-Muñoz P. Evaluation of Lactococcus lactis subsp. lactis as protective culture for active packaging of non-fermented foods: Creamy mushroom soup and sliced cooked ham. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107802] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abdollahzadeh E, Nematollahi A, Hosseini H. Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review. Trends Food Sci Technol 2021; 110:291-303. [DOI: 10.1016/j.tifs.2021.01.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Kutzli I, Weiss J, Gibis M. Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:376. [PMID: 33572281 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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Díaz-Montes E, Castro-Muñoz R. Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods 2021; 10:249. [PMID: 33530469 PMCID: PMC7912451 DOI: 10.3390/foods10020249] [Citation(s) in RCA: 102] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
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Klaassen T, Keszthelyi D, Alleleyn AME, Wilms E, Bast A, Masclee AAM, Troost FJ. Effect of oral or intragastric delivery of the bitter tastant quinine on food intake and appetite sensations: a randomised crossover trial. Br J Nutr 2021; 125:92-100. [PMID: 32660667 DOI: 10.1017/S0007114520002536] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Stimulation of gastrointestinal taste receptors affects eating behaviour. Intraduodenal infusion of tastants leads to increased satiation and reduced food intake, whereas intraileal infusion of tastants does not affect eating behaviour. Currently, it is unknown whether oral- or intragastric administration of tastants induces a larger effect on eating behaviour. This study investigated the effects of oral- and/or intragastric administration of quinine on food intake, appetite sensations and heart rate variability (HRV). In a blinded randomised crossover trial, thirty-two healthy volunteers participated in four interventions with a 1-week washout: oral placebo and intragastric placebo (OPGP), oral quinine and intragastric placebo (OQGP), oral placebo and intragastric quinine (OPGQ) and oral quinine and intragastric quinine (OQGQ). On test days, 150 min after a standardised breakfast, subjects ingested a capsule containing quinine or placebo and were sham-fed a mixture of quinine or placebo orally. At 50 min after intervention, subjects received an ad libitum meal to measure food intake. Visual analogue scales for appetite sensations were collected, and HRV measurements were performed at regular intervals. Oral and/or intragastric delivery of the bitter tastant quinine did not affect food intake (OPGP: 3273·6 (sem 131·8) kJ, OQGP: 3072·7 (sem 132·2) kJ, OPGQ: 3289·0 (sem 132·6) kJ and OQGQ: 3204·1 (sem 133·1) kJ, P = 0·069). Desire to eat and hunger decreased after OQGP and OPGQ compared with OPGP (P < 0·001 and P < 0·05, respectively), whereas satiation, fullness and HRV did not differ between interventions. In conclusion, sole oral sham feeding with and sole intragastric delivery of quinine decreased desire to eat and hunger, without affecting food intake, satiation, fullness or HRV.
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Ragavan ML, Das N. Nanoencapsulation of Saccharomycopsis fibuligera VIT-MN04 using electrospinning technique for easy gastrointestinal transit. IET Nanobiotechnol 2021; 14:766-773. [PMID: 33399107 DOI: 10.1049/iet-nbt.2020.0063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
In this study, probiotic yeast Saccharomycopsis fibuligera (S. fibuligera) VIT-MN04 was encapsulated with wheat bran fibre (WBF) and exopolysaccharide (EPS) along with 5% polyvinylpyrrolidone (PVP) using electrospinning technique for easy gastrointestinal transit (GIT). The electrospinning materials viz. WBF (10%), EPS (15%), PVP (5%) and electrospinning parameters viz. applied voltage (10 kV) and tip to collector distance (15 cm) were optimised using response surface methodology to produce fine nanofibres to achieve maximum encapsulation efficiency (100%) and GIT tolerance (97%). The probiotic yeast was successfully encapsulated in nanofibre and investigated for potential properties. The survival of encapsulated S. fibuligera VIT-MN04 was increased compared to the free cells during in vitro digestion. In addition, encapsulated yeast cells retained their viability during storage at 4°C for 56 days. The nanofibres were characterised using scanning electron microscopy, atomic force microscopy, X-ray diffraction, thermogravimetric analysis, zeta potential analysis and Fourier transform infrared spectroscopy followed by gas chromatography-mass spectrometry and nuclear magnetic resonance analysis. This work provides an efficient approach for encapsulation of probiotic yeast with the nanofibres which can also broaden the application of the prebiotic like WBF providing an idea for the efficient preparation of functional synbiotic supplements in the food industry.
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Affiliation(s)
- Mangala Lakshmi Ragavan
- Department of Biomedical Sciences, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India
| | - Nilanjana Das
- Department of Biomedical Sciences, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
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Cedran MF, Rodrigues FJ, Bicas JL. Encapsulation of Bifidobacterium BB12® in alginate-jaboticaba peel blend increases encapsulation efficiency and bacterial survival under adverse conditions. Appl Microbiol Biotechnol 2021; 105:119-27. [PMID: 33245392 DOI: 10.1007/s00253-020-11025-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/08/2020] [Accepted: 11/16/2020] [Indexed: 01/17/2023]
Abstract
Most foods with probiotics claims are associated to dairy products, whose consumption is restricted to part of the population, creating a favorable scenario for the development of probiotic foods in alternative matrices. However, the development of probiotic foods in non-dairy matrices is still a technological challenge, since the foods intrinsic parameters can cause injuries to microorganisms. An alternative to protect the microbial cells in adverse environments involves encapsulation. Therefore, the objective of this study was to evaluate the influence of alginate-jaboticaba peel blend in the improvement of encapsulation efficiency, viability maintenance, and cell survival of Bifidobacterium BB12® under simulated gastrointestinal digestion and after incorporating in traditional jaboticaba jam. The particles were obtained by ion gelling technique using alginate with or without powdered jaboticaba peel. The addition of jaboticaba peel in particles improved encapsulation efficiency (> 90%) and resulted in higher cell survival in simulated gastrointestinal digestion. During storage in jam, the loss in cell viability was approximately constant: c.a. 0.5 log CFU/g/day for encapsulated cells and c.a. 1.0 log CFU/g/day for free cells. These results suggest that use of alginate and powdered jaboticaba peel blend is a promising approach to protect Bifidobacterium BB12® against adverse environments, such as non-dairy food matrices. KEY POINTS: • Powdered jaboticaba peel increased the encapsulation efficiency in alginate particles. • Encapsulation improved cell survival under adverse conditions. • Useful approach for the development of non-conventional probiotic products. Graphical abstract.
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Park J, Nam J, Yun H, Jin HJ, Kwak HW. Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties. Carbohydr Polym 2020; 254:117317. [PMID: 33357880 DOI: 10.1016/j.carbpol.2020.117317] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/19/2020] [Accepted: 10/22/2020] [Indexed: 02/04/2023]
Abstract
Fish-derived gelatin (FG), a raw material for edible films, has recently been spotlighted as an alternative source of mammalian gelatin. However, its low stability under moisture conditions and weak mechanical properties limit its application. In this study, a water-stable and mechanically robust FG film was prepared using alginate dialdehyde (ADA) as an eco-friendly crosslinking agent. The crosslinking process of FG with ADA was easily recognized by the change in the color of the FG/ADA composite film, and the browning index of the FG/ADA film could be correlated well with the actual crosslinking degree. The mechanical strength and Young's modulus of the FG/ADA composite film increased significantly with an increase in the content of the ADA crosslinker. In the case of FG/ADA10, the tensile strength and Young's modulus increased by 400 and 600 %, respectively, compared to those of FG. Remarkably, the FG-ADA crosslinking process greatly decreased the vulnerability of FG in moisture environments. Consequently, the FG/ADA10 film remained stable for 30 days under wet environment. In addition, the FG-ADA crosslinking process could enhance the antioxidative capacity of the FG/ADA edible film. According to this study, FG/ADA composite films fabricated in an effective manner using polymers derived from aquatic species like gelatin from fish and ADA from algae could have practical applications in the edible film-based packaging industry.
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Affiliation(s)
- Jinseok Park
- Department of Agriculture, Forestry and Bioresources, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea
| | - Jeongmin Nam
- Program in Eco-Polymer Science and Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, South Korea
| | - Haesung Yun
- Corporate R&D, LG Chem., Ltd. Research Park, 104-1 Moonji-dong, Yuseong-gu, Daejeon 305-380, South Korea
| | - Hyoung-Joon Jin
- Program in Eco-Polymer Science and Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, South Korea.
| | - Hyo Won Kwak
- Department of Agriculture, Forestry and Bioresources, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea.
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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Motelica L, Ficai D, Oprea OC, Ficai A, Andronescu E. Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches. Coatings 2020; 10:806. [DOI: 10.3390/coatings10090806] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This paper offers a general view of the solutions that are able to confer bioactivity to the packaging materials, especially antimicrobial and antioxidant activity. These properties can be induced by the nature of the polymers blend or due to the addition of ternary components from natural agents (essential oils or other extracts) to synthetic organic and inorganic agents, including nanoparticles with a broad antimicrobial activity such as metals (e.g., Ag, Au, Cu) or metal oxide (e.g., TiO2, ZnO) nanoparticles, and even bacterial cells such as probiotics. Many times, these components are synergistically used, each of them assuring a specific role or potentiating the role of the other components. The antimicrobial activity can be induced due to the applied coatings or due to the whole bulk material. Along with an increasing food stability which means a longer shelf-life some smart packaging can be exploited in order to highlight the freshness of the food. These act as a sensor (usually pH sensitive but also other mechanisms can be exploited such as aggregation/agglomeration of AuNPs leading to color change or even aldehyde-specific reactions such as the Cannizzaro reaction), and thus, consumers can be confident about the freshness of the food, especially perishable food such as seafood or fish.
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Cristiny de Oliveira Vieira K, Da Silva Ferreira C, Toso Bueno EB, De Moraes YA, Campagnolo Gonçalves Toledo AC, Nakagaki WR, Pereira VC, Winkelstroter LK. Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109637] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Zabihollahi N, Alizadeh A, Almasi H, Hanifian S, Hamishekar H. Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension. Int J Biol Macromol 2020; 160:409-17. [PMID: 32416305 DOI: 10.1016/j.ijbiomac.2020.05.066] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/02/2020] [Accepted: 05/10/2020] [Indexed: 12/19/2022]
Abstract
Bioactive packaging is an alternative new technology for preserving the quality and safety of food products with providing health benefits. In this way, the Lactobacillus plantarum, cellulose nanofiber (CNF) and inulin incorporated carboxymethyl cellulose (CMC) based probiotic nanocomposite film was prepared. The fabricated film samples were characterized by FTIR, FE-SEM, XRD and DSC analyses, that the obtained results indicated the good compatibility between CMC, CNF, and inulin. As a result, the CMC-based probiotic films containing CNF and inulin exhibited satisfactory water barrier and mechanical properties. Additionally, the viability of probiotic bacteria in the CMC-based films was significantly (p < 0.05) increased (36%) by addition of inulin as a prebiotic ingredient during storage time. Probiotic film sample showed antibacterial activity against nine pathogens and also extended the chicken fillet shelf life when wrapped on the meat. In conclusion, the application of CNF and inulin incorporated CMC-based probiotic nanocomposite film as a bioactive food packaging system opens up a new horizon for improving the shelf life of food products and providing the health benefits for consumers.
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Md Nor S, Ding P. Trends and advances in edible biopolymer coating for tropical fruit: A review. Food Res Int 2020; 134:109208. [PMID: 32517939 DOI: 10.1016/j.foodres.2020.109208] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 03/12/2020] [Accepted: 03/28/2020] [Indexed: 12/29/2022]
Abstract
Nowadays, many of the tropical fruits have been commercialized worldwide due to increasing demand. In 2018, global tropical fruit has reached an unprecedented peak of 7.1 million tonnes. As such, a lot of large scale farming has been initiated to cultivate the fruit for commercialization. The nature of tropical fruit is perishable make the fruit easily undergo post-harvest losses especially when the fruit travels in a long distance for distribution. Losses of tropical fruit is estimated around 18-28% after harvesting. Then, the losses will continually develop during the trading process. Applying fruit coating on the fruit can minimize substantial privation. This article compendiously reviews the needs of coating and discuss different types of coating materials. The efficiency of different coating materials; polysaccharide, protein, lipid and composite based coating on tropical fruit is highlighted. There are various types of coating available for major fruit such as banana, mango, pineapple and avocado that can effectively extend the post-harvest life, minimize water loss, reduce chilling injuries and fight against post-harvest disease. Coating from minor fruit such as durian, rambutan, passion-fruit and mangosteen are still limited especially made from lipid and protein coating. In choosing the most appropriate coating for tropical, the nature of fruit needs to be understood. In addition, the chemistry of coating components and techniques of application is important in modulating the fruit quality.
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Affiliation(s)
- Shahidah Md Nor
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Phebe Ding
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008 Bintulu, Sarawak, Malaysia.
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Valerio F, Volpe MG, Santagata G, Boscaino F, Barbarisi C, Di Biase M, Bavaro AR, Lonigro SL, Lavermicocca P. The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100533] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
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Preethi R, Maria Leena M, Moses JA, Anandharamakrishnan C. Biopolymer Nanocomposites and Its Application in Food Processing. In: Ahmed S, Ali W, editors. Green Nanomaterials. Singapore: Springer; 2020. pp. 283-317. [DOI: 10.1007/978-981-15-3560-4_12] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Karimi N, Alizadeh A, Almasi H, Hanifian S. Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system. Lebensm Wiss Technol 2020; 121:108978. [DOI: 10.1016/j.lwt.2019.108978] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Pech-canul ADLC, Ortega D, García-triana A, González-silva N, Solis-oviedo RL. A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. Coatings 2020; 10:197. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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