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Sheibani S, Jafarzadeh S, Qazanfarzadeh Z, Osadee Wijekoon MMJ, Mohd Rozalli NH, Mohammadi Nafchi A. Sustainable strategies for using natural extracts in smart food packaging. Int J Biol Macromol 2024; 267:131537. [PMID: 38608975 DOI: 10.1016/j.ijbiomac.2024.131537] [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] [Received: 01/05/2024] [Revised: 03/24/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
The growing demand for sustainable and eco-friendly food packaging has prompted research on innovative solutions to environmental and consumer health issues. To enhance the properties of smart packaging, the incorporation of bioactive compounds derived from various natural sources has attracted considerable interest because of their functional properties, including antioxidant and antimicrobial effects. However, extracting these compounds from natural sources poses challenges because of their complex chemical structures and low concentrations. Traditional extraction methods are often environmentally harmful, expensive and time-consuming. Thus, green extraction techniques have emerged as promising alternatives, offering sustainable and eco-friendly approaches that minimise the use of hazardous solvents and reduce environmental impact. This review explores cutting-edge research on the green extraction of bioactive compounds and their incorporation into smart packaging systems in the last 10 years. Then, an overview of bioactive compounds, green extraction techniques, integrated techniques, green extraction solvents and their application in smart packaging was provided, and the impact of bioactive compounds incorporated in smart packaging on the shelf lives of food products was explored. Furthermore, it highlights the challenges and opportunities within this field and presents recommendations for future research, aiming to contribute to the advancement of sustainable and efficient smart packaging solutions.
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Affiliation(s)
- Samira Sheibani
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Shima Jafarzadeh
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
| | - Zeinab Qazanfarzadeh
- International Centre for Research on Innovative Biobased Materials (ICRI-BioM)-International Research Agenda, Lodz University of Technology, Żeromskiego 116, 90-924 Lodz, Poland
| | - M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
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Ashrafi A, Ahari H, Asadi G, Nafchi AM. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions. J Food Sci 2024; 89:2158-2173. [PMID: 38488727 DOI: 10.1111/1750-3841.17019] [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] [Received: 11/06/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 04/12/2024]
Abstract
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Lau WN, Mohammadi Nafchi A, Zargar M, Rozalli NHM, Mat Easa A. Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk. Int J Biol Macromol 2024; 260:129589. [PMID: 38296665 DOI: 10.1016/j.ijbiomac.2024.129589] [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] [Received: 09/11/2023] [Revised: 01/07/2024] [Accepted: 01/17/2024] [Indexed: 02/02/2024]
Abstract
The aim of this work was to fabricate an intelligent film using sago starch incorporated with the natural source of anthocyanins from the Bauhinia Kockiana flower and use it to monitor the freshness of coconut milk. The films were developed using the casting method that included the addition of the different concentrations (0, 5, 10, 15 mg) of Bauhinia Kockiana extract (BKE) obtained using a solvent. The anthocyanin content of Bauhinia Kockiana was 262.17 ± 9.28 mg/100 g of fresh flowers. The spectral characteristics of BKE solutions, cross-section morphology, physiochemical, barrier, and mechanical properties, and the colour variations of films in different pH buffers were investigated. Films having the highest BKE concentration demonstrated the roughest structure and highest thickness (0.16 mm), moisture content (9.72 %), swelling index (435.83 %), water solubility (31.20 %), and elongation at break (262.32 %) compared to the other films. While monitoring the freshness of coconut milk for 16 h, BKE15 showed remarkable visible colour changes (from beige to dark brown), and the pH of coconut milk dropped from 6.21 to 4.56. Therefore, sago starch film incorporated with BKE has excellent potential to act as an intelligent pH film in monitoring the freshness of coconut milk.
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Affiliation(s)
- Weng Nyan Lau
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Penang, Malaysia.
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, 270 Joondalup Drive, Joondalup, WA 6027, Australia
| | - Norazatul Hanim Mohd Rozalli
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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Oladzadabbasabadi N, Dheyab MA, Nafchi AM, Ghasemlou M, Ivanova EP, Adhikari B. Turning food waste into value-added carbon dots for sustainable food packaging application: A review. Adv Colloid Interface Sci 2023; 321:103020. [PMID: 37871382 DOI: 10.1016/j.cis.2023.103020] [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] [Received: 04/14/2023] [Revised: 09/01/2023] [Accepted: 10/04/2023] [Indexed: 10/25/2023]
Abstract
Carbon dots (CDs) are a recent addition to the nanocarbon family, encompassing both crystalline and amorphous phases. They have sparked significant research interest due to their unique electrical and optical properties, remarkable biocompatibility, outstanding mechanical characteristics, customizable surface chemistry, and negligible cytotoxicity. Their current applications are mainly limited to flexible photonic and biomedical devices, but they have also garnered attention for their potential use in intelligent packaging. The conversion of food waste into CDs further contributes to the concept of the circular economy. It provides a comprehensive overview of emerging green technologies, energy-saving reactions, and cost-effective starting materials involved in the synthesis of CDs. It also highlights the unique properties of biomass-derived CDs, focusing on their structural performance, cellular toxicity, and functional characteristics. The application of CDs in the food industry, including food packaging, is summarized in a concise manner. This paper sheds light on the current challenges and prospects of utilizing CDs in the packaging industry. It aims to provide researchers with a roadmap to tailor the properties of CDs to suit specific applications in the food industry, particularly in food packaging.
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Affiliation(s)
| | - Mohammed Ali Dheyab
- School of Physics, Universiti Sains Malaysia, 11800 USM, Pulau Pinang, Malaysia; Department of Physics, College of Science, University of Anbar, 31001 Ramadi, Iraq
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia.
| | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Centre for Advanced Materials and Industrial Chemistry (CAMIC), RMIT University, Melbourne, VIC 3001., Australia
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Nikmanesh A, Baghaei H, Mohammadi Nafchi A. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage. Foods 2023; 12:2955. [PMID: 37569224 PMCID: PMC10418992 DOI: 10.3390/foods12152955] [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: 06/21/2023] [Revised: 07/23/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkably. The results of the meat tests indicated the significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in the chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that an active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.
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Affiliation(s)
- Ali Nikmanesh
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran;
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran;
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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Samani MA, Babaei S, Naseri M, Majdinasab M, Nafchi AM. Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide. Food Sci Nutr 2023; 11:3767-3779. [PMID: 37457178 PMCID: PMC10345713 DOI: 10.1002/fsn3.3361] [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] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross-linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT-IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film (p < .05). Further, adding sulfated polysaccharide and citric acid cross-linking agent to the agar-chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films (p < .05), indicating strong cross-linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar-based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross-linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.
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Affiliation(s)
- Maedeh Asad Samani
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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Bagher Abiri A, Baghaei H, Mohammadi Nafchi A. Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO 2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets. Polymers (Basel) 2023; 15:2889. [PMID: 37447533 DOI: 10.3390/polym15132889] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 06/14/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this study was to develop sago starch-based bionanocomposite films containing TiO2 nanoparticles and Penganum harmala extract (PE) to increase the shelf life of chicken fillets. First, sago starch films containing different levels of TiO2 nanoparticles (1, 3, and 5%) and PE (5, 10, and 15%) were prepared. The barrier properties and antibacterial activity of the films against different bacteria strains were investigated. Then, the produced films were used for the chicken fillets packaging, and the physicochemical and antimicrobial properties of fillets were estimated during 12-day storage at 4 °C. The results showed that the addition of nano TiO2 and PE in the films increased the antibacterial activity against gram-positive (S. aureus) higher than gram-negative (E. coli) bacteria. The water vapor permeability of the films decreased from 2.9 to 1.26 (×10-11 g/m·s·Pa) by incorporating both PE and nano TiO2. Synergistic effects of PE and nano TiO2 significantly decreased the oxygen permeability of the sago starch films from 8.17 to 4.44 (cc.mil/m2·day). Application results of bionanocomposite films for chicken fillet storage at 4 °C for 12 days demonstrated that the films have great potential to increase the shelf life of fillets. The total volatile basic nitrogen (TVB-N) of chicken fillets increased from 7.34 to 35.28 after 12 days, whereas samples coated with bionanocomposite films increased from 7.34 to 16.4. For other physicochemical and microbiological properties of chicken fillets, similar improvement was observed during cold storage. It means that the bionanocomposite films could successfully improve the shelf life of the chicken fillets by at least eight days compared to the control sample.
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Affiliation(s)
- Alireza Bagher Abiri
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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Wijekoon MMJO, Mahmood K, Ariffin F, Nafchi AM, Zulkurnain M. Recent advances in encapsulation of fat-soluble vitamins using polysaccharides, proteins, and lipids: A review on delivery systems, formulation, and industrial applications. Int J Biol Macromol 2023; 241:124539. [PMID: 37085081 DOI: 10.1016/j.ijbiomac.2023.124539] [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: 01/09/2023] [Revised: 04/01/2023] [Accepted: 04/17/2023] [Indexed: 04/23/2023]
Abstract
Fat-soluble vitamins (FSVs) offer a range of beneficial properties as important nutrients in human nutrition. However, the high susceptibility to environmental conditions such as high temperature, light, and oxygen leads to the degradation of these compounds. This review highlights the different formulations underlying the encapsulation of FSVs in biopolymer (polysaccharide and protein) and lipid-based micro or nanocarriers for potential applications in food and pharmaceutical industries. In particular, the function of these carrier systems in terms of encapsulation efficiency, stability, bioavailability, and bio-accessibility is critically discussed. Recently, tremendous attention has been paid to encapsulating FSVs in commercial applications. According to the chemical nature of the active compound, the vigilant selection of delivery formulation, method of encapsulation, and final application (type of food) are the key important factors to be considered in the encapsulation of FSVs to ensure a high loading capacity, stability, bioavailability, and bio-accessibility. Future studies are recommended on the effect of different vitamin types and micro and nano encapsulate sizes on bioaccessibility and biocompatibility through in vitro/in vivo studies. Moreover, the toxicity and safety evaluation of encapsulated FSVs in human health should be evaluated before commercial application in food and pharmaceuticals.
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Affiliation(s)
- M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Kaiser Mahmood
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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Hojjati M, Shahbazi S, Askari H, Mohammadi Nafchi A, Makari M. The first report of kernel spot caused by Eremothecium coryli on Iranian hazelnut. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102540] [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: 03/08/2023]
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Ashrafi A, Babapour H, Johari S, Alimohammadi F, Teymori F, Nafchi AM, Shahrai NN, Huda N, Abedinia A. Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods 2023; 12:foods12030670. [PMID: 36766198 PMCID: PMC9914759 DOI: 10.3390/foods12030670] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 02/05/2023] Open
Abstract
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10-11 g m-1 Pa-1 s-1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm-1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G') and loss modulus (G'') were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran
| | - Hamid Babapour
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Simindokht Johari
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr 89985-49617, Iran
| | - Faezeh Alimohammadi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Farangis Teymori
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
| | - Nurul Nuraliya Shahrai
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
| | - Ahmadreza Abedinia
- Department of Food Engineering, Inonu University, Malatya 44280, Turkey
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
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Ebrahimi V, Mohammadi Nafchi A, Bolandi M, Baghaei H. Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100946] [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: 11/26/2022]
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Ghalambor P, Asadi G, Nafchi AM, Ardebili SMS. The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread. STARCH-STARKE 2022. [DOI: 10.1002/star.202200183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, Penang Minden 11800 Malaysia
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Hematian F, Baghaei H, Mohammadi Nafchi A, Bolandi M. Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet. Food Sci Nutr 2022; 11:379-389. [PMID: 36655065 PMCID: PMC9834858 DOI: 10.1002/fsn3.3068] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 08/31/2022] [Accepted: 09/04/2022] [Indexed: 01/21/2023] Open
Abstract
In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV-Vis light transmittance through the films decreased (p < .05). The films containing the CSAE had a darker, yellowish, and reddish color than the control film. There was a significant relationship between the pH variation and the film color. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the TVB-N value of fish fillets and the a* index of the film during the 16 h storage time. The results showed that by increasing TVB-N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. In summary, the active films prepared with fish gelatin and CSAE could be used as pH-sensitive intelligent packaging to display the freshness of fishery products.
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Affiliation(s)
- Fahimeh Hematian
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran,Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia,Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzieh Bolandi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
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14
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan A. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100872] [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: 01/28/2023]
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15
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Maghazechi A, Mohammadi Nafchi A, Tan T, Easa AM. Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range. Food Sci Nutr 2022; 10:3801-3813. [DOI: 10.1002/fsn3.2977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 11/08/2022] Open
Affiliation(s)
- Avan Maghazechi
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Food Science and Quality Control Department, College of Agricultural Engineering Science University of Sulaimani Sulaimani Iraq
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Thuan‐Chew Tan
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Renewable Biomass Transformation Cluster, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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16
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Noorian S, Nafchi AM, Bolandi M, Jokar M. Effects of Nano‐Titanium Dioxide and
Mentha piperita
Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film. STARCH-STARKE 2022. [DOI: 10.1002/star.202200090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Simin Noorian
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Minden Penang 11800 Malaysia
| | - Marzieh Bolandi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Maryam Jokar
- Research Group for Nano‐Bio Science, Division of Food Technology, National Food Institute Technical University of Denmark Lyngby Denmark
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17
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Esfahani A, Mohammadi Nafchi A, Baghaei H, Nouri L. Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness. Food Science & Nutrition 2022; 10:3293-3301. [PMID: 36249982 PMCID: PMC9548365 DOI: 10.1002/fsn3.2918] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/17/2022] [Accepted: 04/21/2022] [Indexed: 02/06/2023]
Abstract
Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.
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Affiliation(s)
- Azadeh Esfahani
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Homa Baghaei
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
| | - Leila Nouri
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
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18
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Liu CY, Amani R, Sulaiman S, Mahmood K, Ariffin F, Mohammadi Nafchi A. Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue. Food Sci Nutr 2022; 10:1626-1637. [PMID: 35592295 PMCID: PMC9094478 DOI: 10.1002/fsn3.2785] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 11/06/2022] Open
Abstract
This study aimed to develop a cassava-based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava-based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.
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Affiliation(s)
- Chiew Yen Liu
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Raihan Amani
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Syazana Sulaiman
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Kaiser Mahmood
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia.,Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
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19
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Ghalambor P, Asadi G, Mohammadi Nafchi A, Seyedin Ardebili SM. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch. Food Sci Nutr 2022; 10:2285-2299. [PMID: 35844929 PMCID: PMC9281924 DOI: 10.1002/fsn3.2837] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)‐hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5–20 h hydrolysis times) followed by HP (5%–25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005–0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.
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Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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20
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Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, Al-Hassan AA. Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract. Food Sci Nutr 2022; 10:597-608. [PMID: 35154695 PMCID: PMC8825720 DOI: 10.1002/fsn3.2680] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [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: 07/27/2021] [Revised: 10/24/2021] [Accepted: 11/17/2021] [Indexed: 11/09/2022] Open
Abstract
A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.
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Affiliation(s)
- Nurnabila Afiqah Azlim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
| | - Nazila Oladzadabbasabadi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Pantea Ghalambor
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup Western Australia Australia
| | - A A Al-Hassan
- Department of Food Science and Human Nutrition College of Agriculture and vit. Medicine Qassim University Burydah Saudi Arabia
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21
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Mahmood K, Kamilah H, Alias AK, Ariffin F, Mohammadi Nafchi A. Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo-mechanical, antioxidant, antimicrobial properties, and bread shelf stability. Food Sci Nutr 2022; 10:584-596. [PMID: 35154694 PMCID: PMC8825724 DOI: 10.1002/fsn3.2676] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [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: 09/17/2021] [Revised: 11/11/2021] [Accepted: 11/17/2021] [Indexed: 01/20/2023] Open
Abstract
In the current study, fish gelatin-based nanofiber mats were embedded with different bioactive agents (BAs) such as cinnamaldehyde (CEO), limonene (LEO), and eugenol (EEO) at 1, 3, and 5% via electrospinning, and their effects on the morphological, structural, mechanical, thermal, antioxidant, antimicrobial, and bread packaging properties of the mats were evaluated. The gelatin mats presented different physicochemical properties due to the inherent differences in the chemical structure of the added BAs and their interaction with the gelatin chains. The conductivity, surface tension, and viscosity of gelatin dopes changed with the presence of the BAs, yet the electrospun nanofibers showed defect-free uniform morphology as confirmed by electron microscopy, with no significant change in the chemical structure of gelatin. The melting temperature of gelatin mats remained in the range of 187-197°C. The mats presented lower tensile strength and elongation at break by the addition of BAs compared with the pristine gelatin mat. The highest radical scavenging (90%) was yielded by mats with EEO, while mats with CEO depicted better antibacterial activity with an inhibition zone of 18.83 mm. However, a dose-dependent increase in the antifungal properties was noticed for all the mats. The mats retained almost 50% of BAs after 60 days of storage at 45% relative humidity. Electrospun gelatin mats inhibited the aerobic bacteria (81%) and yeast and molds (61%) in preservative-free bread after 10 days of storage.
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Affiliation(s)
- Kaiser Mahmood
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Hanisah Kamilah
- Department of Crop Science, Faculty of Agriculture and ForestryUniversiti Putra MalaysiaBintulu Sarawak CampusBintuluMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
| | - Abd Karim Alias
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Fazilah Ariffin
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
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22
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ariffin F, Wijekoon MMJO, Al-Hassan AA, Dheyab MA, Ghasemlou M. Recent advances in extraction, modification, and application of chitosan in packaging industry. Carbohydr Polym 2022; 277:118876. [PMID: 34893279 DOI: 10.1016/j.carbpol.2021.118876] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [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: 09/11/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 02/07/2023]
Abstract
Current environmental concerns fostered a strong interest in extracting polymers from renewable feedstocks. Chitosan, a second most abundant polysaccharide after cellulose, may prove to be a promising green material owing to its renewability, inherent biodegradablity, natural availability, non-toxicity, and ease of modification. This review is intended to comprehensively overview the recent developments on the isolation of chitosan from chitin, its modification and applications as a reinforcing candidate for food packaging materials, emphasizing the scientific underpinnings arising from its physicochemical properties, antimicrobial, antioxidant, and antifungal activities. We review various chitosan-reinforced composites reported in the literature and comprehensively present intriguing mechanical and other functional properties. We highlight the contribution of these mechanically robust and responsive materials to extend the shelf-life and maintain the qualities of a wide range of food commodities. Finally, we assess critical challenges and highlight future opportunities towards understanding the versatile applications of chitosan nanocomposites.
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Affiliation(s)
- Nazila Oladzadabbasabadi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture and vit. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
| | - Mohammed Ali Dheyab
- Nano-Optoelectronics Research and Technology Lab (NORLab), School of Physics, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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23
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Abstract
Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Ankara, Turkey
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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24
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Ghasemi L, Nouri L, Mohammadi Nafchi A, Al‐Hassan AA. The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16359] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Leila Ghasemi
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
| | - Leila Nouri
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Ahmed Ali Al‐Hassan
- Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Burydah Saudi Arabia
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25
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Esmaeili Y, Zamindar N, Paidari S, Ibrahim S, Mohammadi Nafchi A. The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yasaman Esmaeili
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Saeed Paidari
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Salam Adnan Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina Agricultural and Technical State University Greensboro North Carolina USA
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Food Biopolymer Research Group Food Science and Technology Department Damghan Branch Islamic Azad University Damghan Iran
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26
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Jafarzadeh S, Salehabadi A, Mohammadi Nafchi A, Oladzadabbasabadi N, Jafari SM. Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Shahi S, Khorvash R, Goli M, Ranjbaran SM, Najarian A, Mohammadi Nafchi A. Review of proposed different irradiation methods to inactivate food-processing viruses and microorganisms. Food Sci Nutr 2021; 9:5883-5896. [PMID: 34646553 PMCID: PMC8498048 DOI: 10.1002/fsn3.2539] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/05/2021] [Accepted: 08/09/2021] [Indexed: 12/16/2022] Open
Abstract
Coronaviruses, which have been enveloped nonsegmented positive-sense RNA viruses, were first mentioned in the mid-1960s and can attack people as well as a wide range of animals (including mammals and birds). Three zoonotic coronaviruses have been identified as the cause of large-scale epidemics over the last two decades: Middle East respiratory syndrome (MERS), severe acute respiratory syndrome (SARS), and swine acute diarrhea syndrome (SADS). Epithelial cells in the respiratory and gastrointestinal tract are the principal targeted cells, and viral shedding occurs via these systems in diverse ways such as through fomites, air, or feces. Patients infected with the novel coronavirus (2019-nCoV) reported having visited the Wuhan seafood wholesale market shortly before disease onset. The clinical data on established 2019-nCoV cases reported so far indicate a milder disease course than that described for patients with SARS-CoV or MERS-CoV. This study aimed to review radiation inactivation of these viruses in the food industry in three sections: visible light, ionizing radiation (alpha ray, beta ray, X-ray, gamma ray, neutron, plasma, and ozone), and nonionizing radiation (microwave, ultraviolet, infrared, laser light, and radiofrequency). Due to the obvious possibility of human-to-human and animal-to-human transmission, using at least one of these three methods in food processing and packaging during coronavirus outbreaks will be critical for preventing further outbreaks at the community level.
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Affiliation(s)
- Sharifeh Shahi
- Department of Biomedical EngineeringIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
- Laser and Biophotonics in Biotechnologies Research CenterIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Reza Khorvash
- School of MedicineIsfahan University of Medical SciencesIsfahanIran
| | - Mohammad Goli
- Laser and Biophotonics in Biotechnologies Research CenterIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Seyed Mohsen Ranjbaran
- Laser and Biophotonics in Biotechnologies Research CenterIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | | | - Abdorreza Mohammadi Nafchi
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Department of Food Science and TechnologyDamghan BranchIslamic Azad UniversityDamghanIran
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Al-Hassan AA, Abdel-Salam AM, Al Nasiri F, Mousa HM, Mohammadi Nafchi A. Correction to: Extraction and characterization of gelatin developed from camel bones. Food Measure 2021. [DOI: 10.1007/s11694-021-01047-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Javadian N, Mohammadi Nafchi A, Bolandi M. The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch. Food Sci Nutr 2021; 9:5467-5476. [PMID: 34646517 PMCID: PMC8498069 DOI: 10.1002/fsn3.2506] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [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: 07/15/2021] [Revised: 07/23/2021] [Accepted: 07/25/2021] [Indexed: 11/12/2022] Open
Abstract
The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propylene oxide. The degree of hydroxypropylation, solubility, water absorption, rheological, thermal, and microstructure characterization of dually modified tapioca starch was determined. Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of tapioca starch. Acid hydrolysis disrupts the starch granules, and the starches with smaller sizes were produced. The degree of molar substitution (DS) of dual modified starches ranged from 0.118 to 0.270. The dual modified starches significantly had higher solubility than native starch (p < .05). Hydrolysis of starches with acid decreases swelling power while hydroxypropylation increases the swelling power. The results also showed lower gelatinization (To, Tp, Tc, and ΔH) and pasting parameters (the peak and final viscosity, peak time, and pasting temperature) for the dual modified starches than other treatments. In summary, this study showed that dually modified tapioca starch has potential application in dip molding and coating.
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Affiliation(s)
- Neda Javadian
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzieh Bolandi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
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Tamimi N, Mohammadi Nafchi A, Hashemi‐Moghaddam H, Baghaie H. The effects of nano-zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite. Food Sci Nutr 2021; 9:4497-4508. [PMID: 34401097 PMCID: PMC8358367 DOI: 10.1002/fsn3.2426] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [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: 03/04/2021] [Revised: 05/14/2021] [Accepted: 06/07/2021] [Indexed: 01/31/2023] Open
Abstract
The purpose of this study was to evaluate the effect of nano-zinc oxide (ZnO-N) morphology on the functional and antimicrobial properties of tapioca starch films. For this reason, nanosphere (ZnO-ns), nanorod (ZnO-nr), and nanoparticle of ZnO (ZnO-np) at 0.5%, 1.0%, and 2.0% were added to the starch film. Then, physicochemical, mechanical, and barrier properties were evaluated. Also, UV-visible and Fourier transform infrared spectroscopy (FTIR) spectra and antibacterial activity of prepared nanocomposite films against Escherichia coli were examined. The results revealed that the ZnO-ns had the most effects on mechanical, physicochemical, and barrier properties. The highest values of the tensile strength (14.15 MPa) and Young's modulus (32.74 MPa) and the lowest values of elongation at break (10.40%) were obtained in the films containing 2% of ZnO nanosphere. In terms of UV transmission, ZnO-nr showed the most significant impact morphology. FTIR spectra indicated that interactions for all morphologies were physical interaction, and there are no chemical reactions between starch structure and nanoparticles. The antibacterial effect of the ZnO-ns was higher than that of other morphologies. In summary, ZnO-ns was the best morphology for using ZnO-N in starch-based nanocomposite films.
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Affiliation(s)
- Naser Tamimi
- Chemical Engineering DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaUSMPenangMalaysia
| | | | - Homa Baghaie
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
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31
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Babapour H, Jalali H, Mohammadi Nafchi A. The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films. Food Sci Nutr 2021; 9:3893-3905. [PMID: 34262746 PMCID: PMC8269571 DOI: 10.1002/fsn3.2371] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [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: 05/09/2021] [Revised: 05/14/2021] [Accepted: 05/14/2021] [Indexed: 12/12/2022] Open
Abstract
The purpose of this study was to evaluate the effects of a combination of zinc oxide (ZnO-N) nanoparticles and fennel essential oil (FEO) on the functional and antimicrobial properties of potato starch films. Films based on potato starch containing a combination of ZnO-N (1, 3, and 5%(w/w)) and FEO (1, 2, and 3% (w/w)) produced by casting method and water solubility, water absorption capacity (WAC), barrier properties, mechanical properties, color indexes, and antimicrobial activity of the films against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus were studied. The combination of ZnO-N and FEO had a significant decreasing effect on solubility, WAC, water vapor and oxygen permeability, elongation, and L* index. These additives had an increasing impact on tensile strength, Yang's modulus, and a* and b* indexes (p < .05). By increasing the concentration of ZnO-N and FEO, the antimicrobial activities of bionanocomposite films significantly increased (p < .05). Both ZnO-N and FEO had a significant effect in this respect, although the effects of ZnO-N were more significant. In conclusion, an excellent synergistic effect of ZnO-N and FEO was observed in potato starch films.
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Affiliation(s)
- Hamid Babapour
- Food Biopolymer Research GroupFood Science and Technology DepartmentIslamic Azad UniversityDamghanIran
| | - Hossein Jalali
- Food Biopolymer Research GroupFood Science and Technology DepartmentIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research GroupFood Science and Technology DepartmentIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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32
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Chang S, Mohammadi Nafchi A, Baghaie H. Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. Food Sci Nutr 2021; 9:3732-3739. [PMID: 34262732 PMCID: PMC8269680 DOI: 10.1002/fsn3.2334] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [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: 04/19/2021] [Revised: 04/25/2021] [Accepted: 04/27/2021] [Indexed: 12/23/2022] Open
Abstract
The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.
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Affiliation(s)
- Shadi Chang
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Homa Baghaie
- Food Science and Technology DepartmentFood Biopolymer Research GroupDamghan BranchIslamic Azad UniversityDamghanIran
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33
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Al-Hassan AA, Abdel-Salam AM, Al Nasiri F, Mousa HM, Mohammadi Nafchi A. Extraction and characterization of gelatin developed from camel bones. Food Measure 2021. [DOI: 10.1007/s11694-021-01029-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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34
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Moslehi Z, Mohammadi Nafchi A, Moslehi M, Jafarzadeh S. Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose. Food Sci Nutr 2021; 9:2576-2584. [PMID: 34026073 PMCID: PMC8116842 DOI: 10.1002/fsn3.2212] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [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: 02/01/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 01/06/2023] Open
Abstract
Pistachio is a nut with high consumption that could be affected by aflatoxin contamination, which affects the consumption market; therefore, broad studies seem to be necessary for this area. In the current study, pistachio nuts (Abbasali variety) were coated with different concentrations (0.1%, 0.5%, 1%, and 2%) of methylcellulose (MC) by immersion method and then stored in the incubator (25°C) for four months. The inhibitory effect of hydrocolloid coating on microbial (mold, yeast, and total count) and aflatoxin (B1, B2, G1, G2, and total aflatoxin) contamination, as well as sensory attributes (flavor, color, crispiness, aroma, and total acceptability), was investigated during storage periods. Results showed that the storage period had a significant effect on yeast, mold, and total count. HPLC analysis results showed that coating with MC had a significant inhibitory effect on aflatoxin contamination, and the highest amount of aflatoxin contamination was related to the control sample (3.5%). All samples except sample coated with MC 0.5% had appropriate total acceptability. Regarding the inhibitory effect of MC edible coating on aflatoxin contamination, its application on pistachio nut could be a promising approach to control the fungus infection and reduce aflatoxin production in coated pistachio.
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Affiliation(s)
- Zeinab Moslehi
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
- Food Biopolymer Research GroupFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzie Moslehi
- Engineering DepartmentAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Shima Jafarzadeh
- Food Biopolymer Research GroupFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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35
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Jahdkaran E, Hosseini SE, Mohammadi Nafchi A, Nouri L. The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films. Food Sci Nutr 2021; 9:2768-2778. [PMID: 34026090 PMCID: PMC8116835 DOI: 10.1002/fsn3.2240] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [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: 02/25/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 02/06/2023] Open
Abstract
In this study, the physicochemical, mechanical, and antimicrobial activities of polyethylene (PE) films coated with peppermint (Menthol) and Origanum vulgare (Carvacrol) essential oil were evaluated. For this reason, PE films were coated with MC-HPMC solution containing different concentrations of menthol and carvacrol (0, 1, 1.5, and 2%), and mechanical, electromagnetic, barrier, and antimicrobial properties of all prepared films were examined. The obtained results demonstrated that by increasing the concentration of menthol and carvacrol in film coatings, tensile strength (from 36 to 23 MPa), water vapor permeability (from 12 to 11 g.m-1s-1Pa-1), and L* and b* indexes were decreased, while the oxygen permeability (OP) and elongation at break significantly were increased (p < .05). Increment of menthol and carvacrol concentration in PE film coating leads to an increase in the antimicrobial activity of films against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea. Finally, the results obtained from this study demonstrated that PE film coated with high levels of carvacrol and menthol could be used as active antimicrobial packaging in the food packaging industry.
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Affiliation(s)
- Elahe Jahdkaran
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
- Food Biopolymer Research GroupFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaMindenPenangMalaysia
| | - Leila Nouri
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
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36
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Moghaddam MFT, Jalali H, Nafchi AM, Nouri L. Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread. Gene Reports 2020. [DOI: 10.1016/j.genrep.2020.100771] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Asadzadeh A, Jalali H, Azizi MH, Mohammadi Nafchi A. Production of oat bran functional probiotic beverage using Bifidobacterium lactis. Food Measure 2020. [DOI: 10.1007/s11694-020-00726-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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38
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Abedinia A, Mohammadi Nafchi A, Sharifi M, Ghalambor P, Oladzadabbasabadi N, Ariffin F, Huda N. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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39
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Kazemi MM, Hashemi‐Moghaddam H, Mohammadi Nafchi A, Ajodnifar H. Application of modified packaging and nano
ZnO
for extending the shelf life of fresh pistachio. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13548] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Mohamad Mahdi Kazemi
- Department of Chemical Engineering Damghan Branch, Islamic Azad University Damghan Iran
| | | | | | - Hatef Ajodnifar
- Department of Microbiology Damghan Branch, Islamic Azad University Damghan Iran
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40
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Xue Mei L, Mohammadi Nafchi A, Ghasemipour F, Mat Easa A, Jafarzadeh S, Al-Hassan AA. Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract. Int J Biol Macromol 2020; 164:4603-4612. [PMID: 32941902 DOI: 10.1016/j.ijbiomac.2020.09.082] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [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: 06/23/2020] [Revised: 09/10/2020] [Accepted: 09/12/2020] [Indexed: 12/21/2022]
Abstract
The development of intelligent packaging based on natural and biodegradable resources is getting more attention by researchers in recent years. The aim of this study was to develop and characterize a pH-sensitive films based on sago starch and incorporated with anthocyanin from torch ginger. The pH-sensitive films were fabricated by casting method with incorporation of different torch ginger extract (TGE) concentration. The surface morphology, physicochemical, barrier, and mechanical properties as well as the pH-sensitivity of films were investigated. The film with the highest concentration of TGE showed the lowest tensile strength (4.26 N/m2), toughness (2.54 MJ/m3), Young's modulus (73.96 MPa) and water vapour permeability (2.6 × 10-4 g·m/day·kPa·m2). However, its elongation at break (85.14%), moisture content (0.27%) and water solubility (37.92%) were the highest compared to other films. pH sensitivity analysis showed that the films containing TGE extract, changes in colour by changing the pH. The colour of films changed from pink to slightly green as the pH increased from pH 4 to 9. Thus, the developed pH-sensitive film with torch ginger extract has potential as intelligent packaging for detection of food freshness or spoilage to ensure their quality and safe consumption.
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Affiliation(s)
- Lam Xue Mei
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia.
| | - Farzaneh Ghasemipour
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Azhar Mat Easa
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture & Vet. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
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41
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Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Uthaya Kumar US, Khalil HA. Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.017] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Naserzadeh Y, Nafchi AM, Mahmoudi N, Nejad DK, Gadzhikurbanov AS. Effect of combined use of fertilizer and plant growth stimulating bacteria Rhizobium, Azospirillum, Azotobacter and Pseudomonas on the quality and components of corn forage in Iran. Vestn Ross univ družby nar , Ser Agron životnovod 2019. [DOI: 10.22363/2312-797x-2019-14-3-209-224] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
Zea mays variety 704 (single cross) was studied to investigate effect of chemical fertilizers and growth-promoting bacteria on yield and yield components of corn ( Zea mays ). A factorial experiment was conducted in a completely randomized block design with three replications at Tehran-Varamin Research Farm (Iran) in 2017. The treatments were as follows: inoculation of the seeds with growth promoters in four levels: Rhizobium , Azospirillum , Azotobacter and Pseudomonas ; Rhizobium , Azospirillum and Pseudomonas ; Rhizobium , Azotobacter and Pseudomonas ; Azospirillum , Azotobacter and Pseudomonas and use of nitrogen (N) and phosphorus (P) fertilizers at four levels: no use, 1/3, 2/3, and 100 % recommended were applied. The results showed that the use of fertilizer was significant on the traits such as several leaves per plant, number of seeds per row, number of seeds per ear, plant height and forage yield at 1 % level. The results indicated that the highest forage yield of 33.78 t ha-1 was obtained from the interaction between the use of fertilizers and biological fertilizers, Rhizobium , Azospirillum , Azotobacter and Pseudomonas , which was 42 % higher than control.
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Hashemi Tabatabaei R, Jafari SM, Mirzaei H, Mohammadi Nafchi A, Dehnad D. Preparation and characterization of nano-SiO2 reinforced gelatin-k-carrageenan biocomposites. Int J Biol Macromol 2018; 111:1091-1099. [DOI: 10.1016/j.ijbiomac.2018.01.116] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 01/08/2018] [Accepted: 01/17/2018] [Indexed: 11/30/2022]
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44
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Mahjoob R, Mohammadi Nafchi A, Omidbakhsh Amiri E, Farmani J. An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil. Food Sci Biotechnol 2018; 27:343-352. [PMID: 30263757 PMCID: PMC6049649 DOI: 10.1007/s10068-017-0262-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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: 06/01/2017] [Revised: 10/11/2017] [Accepted: 11/13/2017] [Indexed: 10/18/2022] Open
Abstract
In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content (SFC) and slip melting point (SMP), and does not affected the peroxide value. With the increase of FHPO ratio, oil stability index, SFC and SMP increased in both the interesterified and non-interesterified blends. Fats with higher FHPO ratio had narrower plastic range, as well. Compared to the initial blends, interesterified fats had wider plastic ranges at lower temperatures. Both the non-interesterified and interesterified blends showed monotectic behavior. The Gompertz function could describe SFC curve (as a function of temperature, saturated fatty acid (SFA) content or both) and SMP (as a function of SFA) of the interesterified fats with high R2 and low mean absolute error.
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Affiliation(s)
- Raheleh Mahjoob
- Department of Food Science and Technology, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Faculty of Agriculture, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Elahe Omidbakhsh Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box 578, Sari, Iran
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45
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Ashrafi A, Jokar M, Mohammadi Nafchi A. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging. Int J Biol Macromol 2018; 108:444-454. [DOI: 10.1016/j.ijbiomac.2017.12.028] [Citation(s) in RCA: 112] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 11/23/2017] [Accepted: 12/05/2017] [Indexed: 01/15/2023]
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46
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Abedinia A, Ariffin F, Huda N, Mohammadi Nafchi A. Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin. Int J Biol Macromol 2017; 109:855-862. [PMID: 29133087 DOI: 10.1016/j.ijbiomac.2017.11.051] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [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: 10/12/2017] [Revised: 11/04/2017] [Accepted: 11/09/2017] [Indexed: 11/29/2022]
Abstract
Edible duck feet gelatin (DFG)-based biocomposites with different glycerol (GLY) contents (15%, 25%, and 35% of dried DFG) were prepared. Physicochemical, mechanical, barrier, and heat seal properties of DFG films were characterized and compared as an alternative to bovine gelatin film. Increasing glycerol from 15 to 35% decreased the TS and YM and EB and HS increased, in value of 42.54-7.27 and 1240-157.10MPa and 22.82-50.33% and 42.06-347.15N/m respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of films were increased from 4.78 to 5.6×10-11gm-1Pa-1s-1 and from 3.97 to 33.99cm3mμ/m2 d kPa respectively. GAB model estimations showed monolayer water content of films increased with the increase of plasticizer content. Moisture sorption isotherm modelling exhibited a type II BET classification. Fourier transform infrared (FTIR) spectra showed shifted peak at approximately 1024cm-1, which was related to glycerol. The results show that the properties of DFG film are suitable for use as an alternative material to bovine gelatin film.
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Affiliation(s)
- Ahmadreza Abedinia
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia.
| | - Nurul Huda
- School of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin UNISZA, 22200 Besut Campus, Terengganu Darul Iman, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
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Nik Muhammad NA, Huda N, Karim AA, Mohammadi Nafchi A. Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative. Food Measure 2017. [DOI: 10.1007/s11694-017-9661-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Marvizadeh MM, Oladzadabbasabadi N, Mohammadi Nafchi A, Jokar M. Preparation and characterization of bionanocomposite film based on tapioca starch/bovine gelatin/nanorod zinc oxide. Int J Biol Macromol 2017; 99:1-7. [DOI: 10.1016/j.ijbiomac.2017.02.067] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/02/2017] [Accepted: 02/17/2017] [Indexed: 02/07/2023]
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Mohammadi Nafchi A, Olfat A, Bagheri M, Nouri L, Karim AA, Ariffin F. Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum. J Food Sci Technol 2017; 54:1703-1710. [PMID: 28559629 PMCID: PMC5430202 DOI: 10.1007/s13197-017-2602-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2017] [Indexed: 10/19/2022]
Abstract
In this study a novel biodegradable edible film based on Alyssum homolocarpum seed gum (AHSG) was fabricated and characterized. Glycerol at three levels (25, 35, and 45% based on dried AHSG) as plasticizer were added. The microstructure and barrier, electromagnetic, mechanical, and thermal properties of the film were characterized. Results showed that permeability to both oxygen and water vapor, increased as the plasticizer content increased from 25 to 45%. The mechanical properties of AHSG films were comparable to those of polysaccharide films. Results showed that the glycerol content significantly decreased the glass-transition temperature of the film. The color measurement indicated that increasing the plasticizer content augmented the b* and L* values. Results of the field emission scanning electron microscopy revealed a uniform and smooth surface morphology and an absence of phase separation among the film compositions. The findings demonstrated that AHSG has the potential to fabricate edible films with enhanced quality characteristics.
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Affiliation(s)
- Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Ali Olfat
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Mina Bagheri
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Leila Nouri
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - A. A. Karim
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
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Kuan YH, Nafchi AM, Huda N, Ariffin F, Karim AA. Comparison of physicochemical and functional properties of duck feet and bovine gelatins. J Sci Food Agric 2017; 97:1663-1671. [PMID: 27465360 DOI: 10.1002/jsfa.7970] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 06/24/2016] [Accepted: 06/28/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG). RESULTS The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG. CONCLUSION Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yau-Hoong Kuan
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran
| | - Nurul Huda
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Alias A Karim
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
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