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Maldonado A, Cheuquepan P, Gutiérrez S, Gallegos N, Donoso M, Hauser C, Arrieta MP, Torres A, Bruna J, Valenzuela X, Guarda A, Galotto M, Rodríguez-Mercado F. Study of Ethylene-Removing Materials Based on Eco-Friendly Composites with Nano-TiO 2. Polymers (Basel) 2023; 15:3369. [PMID: 37631429 PMCID: PMC10459049 DOI: 10.3390/polym15163369] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Ethylene is a phytohormone that is responsible of fruit and vegetable ripening. TiO2 has been studied as a possible solution to slowing down unwanted ripening processes, due to its photocatalytic capacity which enables it to remove ethylene. Thus, the objective of this study was to develop nanocomposites based on two types of eco-friendly materials: Mater-Bi® (MB) and poly(lactic acid) (PLA) combined with nano-TiO2 for ethylene removal and to determine their ethylene-removal capacity. First, a physical-chemical characterization of nano-TiO2 of different particle sizes (15, 21, 40 and 100 nm) was done through structural and morphological analysis (DRX, FTIR and TEM). Then, its photocatalytic activity and the ethylene-removal capacity were determined, evaluating the effects of time and the type of light irradiation. With respect to the analysis of TiO2 nanoparticles, the whole samples had an anatase structure. According to the photocatalytic activity, nanoparticles of 21 nm showed the highest activity against ethylene (~73%). The results also showed significant differences in ethylene-removal activity when comparing particle size and type and radiation time. Thus, 21 nm nano-TiO2 was used to produce nanocomposites through the melt-extrusion process to simulate industrial processing conditions. With respect to the nanocomposites' ethylene-removing properties, there were significant differences between TiO2 concentrations, with samples with 5% of active showed the highest activity (~57%). The results obtained are promising and new studies are needed to focus on changes in material format and the evaluation in ethylene-sensitive fruits.
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Affiliation(s)
- Alba Maldonado
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Paulina Cheuquepan
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Sofía Gutiérrez
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Nayareth Gallegos
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Makarena Donoso
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Carolin Hauser
- Department of Applied Chemistry, Nuremberg Institute of Technology Georg Simon Ohm, Keßlerplatz 12, 90489 Nuremberg, Germany;
| | - Marina P. Arrieta
- Departamento Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid, (ETSII-UPM), Calle José Gutiérrez Abascal 2, 28006 Madrid, Spain;
| | - Alejandra Torres
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Julio Bruna
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Ximena Valenzuela
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - María Galotto
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
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Muñoz-Shugulí C, Rodríguez-Mercado F, Benbettaieb N, Guarda A, Galotto MJ, Debeaufort F. Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging. Molecules 2023; 28:molecules28073045. [PMID: 37049807 PMCID: PMC10096072 DOI: 10.3390/molecules28073045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 04/01/2023] Open
Abstract
β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.% β-CD:AITC were developed by extrusion. Surface properties were determined from contact angle measurements. Films were immersed in water, aqueous and fatty simulants to assess the absorption capacity and the change in the thermal properties. Moreover, the release of AITC in both simulants was evaluated by UV-spectroscopy and kinetic parameters were determined by data modeling. Results showed that a higher concentration of β-CD:AITC increased the absorption of aqueous simulant of films, favoring the plasticization of PLA. However, the incorporation of β-CD:AITC also avoided the swelling of PLA in fatty simulant. These effects and complex relationships between the polymer, inclusion complexes and food simulant explained the non-systematic behavior in the diffusion coefficient. However, the lower partition coefficient and higher percentage of released AITC to the fatty simulant suggested the potential of these materials for high-fat fruit and vegetable active packaging applications.
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Villegas C, Martínez S, Torres A, Rojas A, Araya R, Guarda A, Galotto MJ. Processing, Characterization and Disintegration Properties of Biopolymers Based on Mater-Bi ® and Ellagic Acid/Chitosan Coating. Polymers (Basel) 2023; 15:polym15061548. [PMID: 36987328 PMCID: PMC10053201 DOI: 10.3390/polym15061548] [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: 02/01/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Among the most promising synthetic biopolymers to replace conventional plastics in numerous applications is MaterBi® (MB), a commercial biodegradable polymer based on modified starch and synthetic polymers. Actually, MB has important commercial applications as it shows interesting mechanical properties, thermal stability, processability and biodegradability. On the other hand, research has also focused on the incorporation of natural, efficient and low-cost active compounds into various materials with the aim of incorporating antimicrobial and/or antioxidant capacities into matrix polymers to extend the shelf life of foods. Among these is ellagic acid (EA), a polyphenolic compound abundant in some fruits, nuts and seeds, but also in agroforestry and industrial residues, which seems to be a promising biomolecule with interesting biological activities, including antioxidant activity, antibacterial activity and UV-barrier properties. The objective of this research is to develop a film based on commercial biopolymer Mater-Bi® (MB) EF51L, incorporating active coating from chitosan with a natural active compound (EA) at two concentrations (2.5 and 5 wt.%). The formulations obtained complete characterization and were carried out in order to evaluate whether the incorporation of the coating significantly affects thermal, mechanical, structural, water-vapor barrier and disintegration properties. From the results, FTIR analysis yielded identification, through characteristic peaks, that the type of MB used is constituted by three polymers, namely PLA, TPS and PBAT. With respect to the mechanical properties, the values of tensile modulus and tensile strength of the MB-CHI film were between 15 and 23% lower than the values obtained for the MB film. The addition of 2.5 wt.% EA to the CHI layer did not generate changes in the mechanical properties of the system, whereas a 5 wt.% increase in ellagic acid improved the mechanical properties of the CHI film through the addition of natural phenolic compounds at high concentrations. Finally, the disintegration process was mainly affected by the PBAT biopolymer, causing the material to not disintegrate within the times indicated by ISO 20200.
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Affiliation(s)
- Carolina Villegas
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Sara Martínez
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Alejandra Torres
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Adrián Rojas
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Rocío Araya
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Abel Guarda
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - María José Galotto
- Center for Packaging Innovation (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
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Velásquez E, Patiño Vidal C, Copello G, López de Dicastillo C, Pérez CJ, Guarda A, Galotto MJ. Developing Post-Consumer Recycled Flexible Polypropylene and Fumed Silica-Based Nanocomposites with Improved Processability and Thermal Stability. Polymers (Basel) 2023; 15:polym15051142. [PMID: 36904386 PMCID: PMC10007108 DOI: 10.3390/polym15051142] [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: 01/29/2023] [Revised: 02/18/2023] [Accepted: 02/22/2023] [Indexed: 03/03/2023] Open
Abstract
Collection and mechanical recycling of post-consumer flexible polypropylene packaging is limited, principally due to polypropylene being very light-weight. Moreover, service life and thermal-mechanical reprocessing degrade PP and change its thermal and rheological properties according to the structure and provenance of recycled PP. This work determined the effect of incorporating two fumed nanosilica (NS) types on processability improvement of post-consumer recycled flexible polypropylene (PCPP) through ATR-FTIR, TGA, DSC, MFI and rheological analysis. Presence of trace polyethylene in the collected PCPP increased the thermal stability of the PP and was significantly maximized by NS addition. The onset decomposition temperature raised around 15 °C when 4 and 2 wt% of a non-treated and organically modified NS were used, respectively. NS acted as a nucleating agent and increased the crystallinity of the polymer, but the crystallization and melting temperatures were not affected. The processability of the nanocomposites was improved, observed as an increase in viscosity, storage and loss moduli with respect to the control PCPP, which were deteriorated due to chain scission during recycling. The highest recovery in viscosity and reduction in MFI were found for the hydrophilic NS due to a greater impact of hydrogen bond interactions between the silanol groups of this NS and the oxidized groups of the PCPP.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Correspondence:
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
| | - Guillermo Copello
- Departamento de Ciencias Químicas, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires C1113AAD, Argentina
- Instituto de Química y Metabolismo del Fármaco (IQUIMEFA), CONICET—Universidad de Buenos Aires, Buenos Aires C1113AAD, Argentina
| | - Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
| | - C. J. Pérez
- Institute of Materials Science and Technology (INTEMA), National University of Mar del Plata-National Research Council (CONICET), Mar del Plata 7600, Argentina
| | - Abel Guarda
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
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Velásquez E, López de Dicastillo C, Patiño Vidal C, Copello G, Reyes C, Guarda A, Galotto MJ. Feasibility of Valorization of Post-Consumer Recycled Flexible Polypropylene by Adding Fumed Nanosilica for Its Potential Use in Food Packaging toward Sustainability. Polymers (Basel) 2023; 15:polym15051081. [PMID: 36904321 PMCID: PMC10005770 DOI: 10.3390/polym15051081] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [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: 01/30/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/24/2023] Open
Abstract
The food industry has a current challenge of increasing the recycling of post-consumer plastics to reduce plastic waste towards a circular economy, especially flexible polypropylene, which is highly demanded in food packaging. However, recycling post-consumer plastics is limited because service life and reprocessing degrade their physical-mechanical properties and modify the migration of components from the recycled material to the food. This research evaluated the feasibility of valorization of post-consumer recycled flexible polypropylene (PCPP) by incorporating fumed nanosilica (NS). For this purpose, the effect of concentration and type (hydrophilic and hydrophobic) of NS on the morphological, mechanical, sealing, barrier and overall migration properties of PCPP films was studied. Incorporating NS improved Young's modulus and, more significantly, tensile strength at 0.5 wt% and 1 wt%, where a better particle dispersion was confirmed by EDS-SEM, but it diminished elongation at breakage of the films. Interestingly, NS tended to increase the seal strength of PCPP nanocomposite films more significantly at higher NS content, showing a seal failure of the adhesive peel type which is preferred for flexible packaging. NS at 1 wt% did not affect the water vapor and oxygen permeabilities of the films. Overall migration of PCPP and nanocomposites exceeded the limit value of 10 mg dm-2 allowed by European legislation at the studied concentrations of 1% and 4 wt%. Nonetheless, NS reduced the overall migration of PCPP from 17.3 to 15 mg dm-2 in all nanocomposites. In conclusion, PCPP with 1 wt% of hydrophobic NS presented an improved overall performance of the studied packaging properties.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Correspondence:
| | - Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
| | - Guillermo Copello
- Universidad de Buenos Aires, Facultad de Farmacia y Bioquímica, Departamento de Ciencias Químicas, Junín 956, Buenos Aires C1113AAD, Argentina
- CONICET—Universidad de Buenos Aires, Instituto de Química y Metabolismo del Fármaco (IQUIMEFA), Junín 956, Buenos Aires C1113AAD, Argentina
| | - Cristopher Reyes
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Santiago 9170201, Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile, Santiago 9170124, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Santiago 9170201, Chile
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López de Dicastillo C, Velásquez E, Rojas A, Garrido L, Moreno MC, Guarda A, Galotto MJ. Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation. Polymers (Basel) 2023; 15:polym15020361. [PMID: 36679242 PMCID: PMC9866801 DOI: 10.3390/polym15020361] [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: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/01/2023] [Indexed: 01/13/2023] Open
Abstract
Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.
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Affiliation(s)
- Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Spain
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Luan Garrido
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
- Correspondence:
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Muñoz-Shugulí C, Rodríguez-Mercado F, Mascayano C, Herrera A, Bruna JE, Guarda A, Galotto MJ. Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging. Front Nutr 2022; 8:799779. [PMID: 35059427 PMCID: PMC8764934 DOI: 10.3389/fnut.2021.799779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 11/19/2021] [Indexed: 11/13/2022] Open
Abstract
Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over time. In order to avoid this problem, cyclodextrin inclusion complexes have been proposed as an alternative, being beta-cyclodextrin (β-CD) as the main candidate. In addition, β-CD could act as a relative humidity-responsive nanoparticle. In this regard, the aim of this study was to develop inclusion complexes based on β-CD and AITC as relative humidity-responsive agents, which can be used in the design of active food packaging materials. Methods: Two different β-CD:AITC inclusion complexes (2:1 and 1:1 molar ratios) were obtained by the co-precipitation method. Entrapment efficiency was determined by gas chromatography, while inclusion complexes were characterized through thermal, structural, and physicochemical techniques. Antifungal capacity of inclusion complexes was determined in a headspace system. Furthermore, the AITC release from inclusion complexes to headspace at different percentages of relative humidity was evaluated by gas chromatography, and this behavior was related with molecular dynamic studies. Key Findings and Conclusions: The entrapment efficiency of inclusion complexes was over to 60%. Two coexisting structures were proposed for inclusion complexes through spectroscopic analyses and molecular dynamic simulation. The water sorption capacity of inclusion complexes depended on relative humidity, and they exhibited a strong fungicide activity against Botrytis cinerea. Furthermore, the AITC release to headspace occurred in three stages, which were related with changes in β-CD conformational structure by water sorption and the presence of the different coexisting structures. In addition, a strong influence of relative humidity on AITC release was evidenced. These findings demonstrate that β-CD:AITC inclusion complexes could be used as potential antifungal agents for the design of food packaging materials, whose activity would be able to respond to relative humidity changes.
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Affiliation(s)
- Cristina Muñoz-Shugulí
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Department of Food Science and Technology, Technological Faculty, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carolina Mascayano
- Department of Environmental Sciences, Faculty of Chemistry and Biology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Andrea Herrera
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Julio E Bruna
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Department of Food Science and Technology, Technological Faculty, University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Department of Food Science and Technology, Technological Faculty, University of Santiago of Chile (USACH), Santiago, Chile
| | - María J Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Department of Food Science and Technology, Technological Faculty, University of Santiago of Chile (USACH), Santiago, Chile
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8
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Rojas A, Velásquez E, Patiño Vidal C, Guarda A, Galotto MJ, López de Dicastillo C. Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability. Antioxidants (Basel) 2021; 10:antiox10121976. [PMID: 34943079 PMCID: PMC8750271 DOI: 10.3390/antiox10121976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [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: 10/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 12/02/2022] Open
Abstract
The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.
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Affiliation(s)
- Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Correspondence:
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9
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Velásquez E, Patiño Vidal C, Rojas A, Guarda A, Galotto MJ, López de Dicastillo C. Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Compr Rev Food Sci Food Saf 2021; 20:3388-3403. [PMID: 34118127 DOI: 10.1111/1541-4337.12777] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 04/09/2021] [Accepted: 04/23/2021] [Indexed: 12/17/2022]
Abstract
Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developing biodegradable active materials based on polylactic acid (PLA) and natural compounds are a great alternative to maintain food safety and non-toxicity of the packaging. AAs, such as essential oils and polyphenols, have been added mainly as antimicrobial and antioxidant natural compounds in PLA packaging. In this review, current techniques used to develop active PLA packaging films were described in order to critically compare their feasibility, advantages, limitations, and relevant processing aspects. The analysis was focused on the processing conditions, such as operation variables and stages, and factors related to the AAs, such as their concentrations, weight losses during processing, and incorporation technique, among others. Recent developments of active PLA-based monolayers and bi- or multilayer films were also considered. In addition, patents on inventions and technologies on active PLA-based films for food packaging were reviewed. This review highlights that the selection of the processing technique and conditions to obtain active PLA depends on the type of the AA regarding its volatility, solubility, and thermosensitivity.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
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10
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Velásquez E, Espinoza S, Valenzuela X, Garrido L, Galotto MJ, Guarda A, López de Dicastillo C. Effect of Organic Modifier Types on the Physical-Mechanical Properties and Overall Migration of Post-Consumer Polypropylene/Clay Nanocomposites for Food Packaging. Polymers (Basel) 2021; 13:1502. [PMID: 34066956 PMCID: PMC8125780 DOI: 10.3390/polym13091502] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 11/17/2022] Open
Abstract
The deterioration of the physical-mechanical properties and loss of the chemical safety of plastics after consumption are topics of concern for food packaging applications. Incorporating nanoclays is an alternative to improve the performance of recycled plastics. However, properties and overall migration from polymer/clay nanocomposites to food require to be evaluated case-by-case. This work aimed to investigate the effect of organic modifier types of clays on the structural, thermal and mechanical properties and the overall migration of nanocomposites based on 50/50 virgin and recycled post-consumer polypropylene blend (VPP/RPP) and organoclays for food packaging applications. The clay with the most hydrophobic organic modifier caused higher thermal stability of the nanocomposites and greater intercalation of polypropylene between clay mineral layers but increased the overall migration to a fatty food simulant. This migration value was higher from the 50/50 VPP/RPP film than from VPP. Nonetheless, clays reduced the migration and even more when the clay had greater hydrophilicity because of lower interactions between the nanocomposite and the fatty simulant. Conversely, nanocomposites and VPP/RPP control films exhibited low migration values in the acid and non-acid food simulants. Regarding tensile parameters, elongation at break values of PP film significantly increased with RPP addition, but the incorporation of organoclays reduced its ductility to values closer to the VPP.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Sebastián Espinoza
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
| | - Ximena Valenzuela
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Luan Garrido
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
| | - María José Galotto
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (E.V.); (S.E.); (X.V.); (L.G.); (M.J.G.); (A.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Food Science and Technology Department, Technological Faculty, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
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11
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Patiño Vidal C, López de Dicastillo C, Rodríguez-Mercado F, Guarda A, Galotto MJ, Muñoz-Shugulí C. Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials. Crit Rev Food Sci Nutr 2021; 62:5495-5510. [PMID: 33605809 DOI: 10.1080/10408398.2021.1886038] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.
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Affiliation(s)
- Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristina Muñoz-Shugulí
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
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12
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Alvarado N, Abarca RL, Urdaneta J, Romero J, Galotto MJ, Guarda A. Cassava starch: structural modification for development of a bio-adsorber for aqueous pollutants. Characterization and adsorption studies on methylene blue. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-020-03149-9] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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López de Dicastillo C, Velásquez E, Rojas A, Guarda A, Galotto MJ. The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety. Compr Rev Food Sci Food Saf 2020; 19:1760-1776. [PMID: 33337105 DOI: 10.1111/1541-4337.12575] [Citation(s) in RCA: 24] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 04/17/2020] [Accepted: 04/21/2020] [Indexed: 12/29/2022]
Abstract
Nanotechnology is considered a highly valued technology to reduce the current environmental problem that is derived from plastic accumulation. The need to recycle and reuse packaging materials is essential to create a sustainable society towards a circular economy. However, the reprocessing of polymers leads to the deterioration of their characteristic mechanical, optical, thermal, and barrier properties due to the degradation of their polymeric chains. When recycled polymers are reinforced with nanoadditives, aforementioned properties improve and their use in the circular economy is more viable. In this review, different types of nanoadditives and recent advances in the development of recycled polymer nanocomposites reinforced with nanoadditives will be presented. In addition, there is a description of two research topics of current interest, recyclability of nanocomposites and safety for food packaging applications. Recyclability of nanocomposites requires a study that includes the nature of the polymer matrix, the type of polymer and the concentration of nanofiller, the morphology, the presence of additives, and the conditions of the thermal-mechanical cycles. Finally, safety section is dedicated to clarify the migration process in nanoreinforced-recycled polymers in order to assess their safety for food contact applications.
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Affiliation(s)
- Carol López de Dicastillo
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Eliezer Velásquez
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
| | - María José Galotto
- Center of Innovation in Packaging (LABEN), Technology Faculty. CEDENNA (Center for the Development of Nanoscience and Nanotechnology), University of Santiago de Chile (USACH), Santiago, Chile
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14
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López de Dicastillo C, López‐Carballo G, Gavara R, Muriel Galet V, Guarda A, Galotto MJ. Improving polyphenolic thermal stability ofAristotelia Chilensisfruit extract by encapsulation within electrospun cyclodextrin capsules. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14044] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Carol López de Dicastillo
- Food Packaging Laboratory (Laben‐Chile), Department of Science and Food Technology, Faculty of Technology University of Santiago de Chile Santiago Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA) Santiago Chile
| | - Gracia López‐Carballo
- Packaging Lab, Institute of Agrochemistry and Food Technology IATA‐CSIC Valencia Spain
| | - Rafael Gavara
- Packaging Lab, Institute of Agrochemistry and Food Technology IATA‐CSIC Valencia Spain
| | - Virginia Muriel Galet
- Food Packaging Laboratory (Laben‐Chile), Department of Science and Food Technology, Faculty of Technology University of Santiago de Chile Santiago Chile
| | - Abel Guarda
- Food Packaging Laboratory (Laben‐Chile), Department of Science and Food Technology, Faculty of Technology University of Santiago de Chile Santiago Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA) Santiago Chile
| | - María José Galotto
- Food Packaging Laboratory (Laben‐Chile), Department of Science and Food Technology, Faculty of Technology University of Santiago de Chile Santiago Chile
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA) Santiago Chile
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15
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Herrera A, Rodríguez FJ, Bruna JE, Abarca RL, Galotto MJ, Guarda A, Mascayano C, Sandoval-Yáñez C, Padula M, Felipe FRS. Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives. Food Res Int 2019; 121:127-135. [PMID: 31108733 DOI: 10.1016/j.foodres.2019.03.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [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: 07/27/2018] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 01/06/2023]
Abstract
Inclusion complexes based on β-cyclodextrin (β-CD) and antimicrobial compounds, were prepared by co-precipitation method, and characterized by entrapment efficiency (EE), thermal analysis, X-ray diffraction, 1H NMR spectroscopy, and water sorption. In addition, experiments associated to evaluate the effect of relative humidity on the release of active compounds and antifungal tests were performed. The analysis evidenced the encapsulation of active compounds into the β-CD structure with EE of 91 ± 4.1% and 66 ± 2.1% for β-CD/cinnamaldehyde and β-CD/eugenol complexes, respectively. Additionally, high relative humidities favored the release of active compounds from inclusion complexes. On the other hand, inclusion complexes were able to control the growth of B. cinerea, which was evidenced by a reduction of its mycelialradial growth. Finally, specific interactions between the active compounds and β-CD were evaluated through molecular dynamics simulation techniques. According to the obtained results, these complexes could be applied as additives in the design of antifungal packaging.
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Affiliation(s)
- Andrea Herrera
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Francisco J Rodríguez
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile.
| | - Julio E Bruna
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Romina L Abarca
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile
| | - María J Galotto
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile
| | - Carolina Mascayano
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile
| | - Claudia Sandoval-Yáñez
- Institute of Applied Chemical Sciences, Theoretical and Computational Chemistry Center, Faculty of Engineering, Universidad Autónoma de Chile, Santiago, Chile
| | - Marisa Padula
- Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil
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16
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Rojas A, Torres A, José Galotto M, Guarda A, Julio R. Supercritical impregnation for food applications: a review of the effect of the operational variables on the active compound loading. Crit Rev Food Sci Nutr 2019; 60:1290-1301. [PMID: 30729794 DOI: 10.1080/10408398.2019.1567459] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The scCO2-assisted impregnation process has arisen as an effective method to impregnate solid materials. Its multiple advantages include high diffusion, it allows to obtain free-solvent materials and to operate under low temperatures, which permits to process thermolabile solutes. These characteristics have allowed its application at industrial scale for the impregnation of wood with fungicides and in the last years for textile dyeing. Meanwhile, other numerous applications are still being studied at laboratory scale. One potential field of application corresponds to the food-related industry, which includes the use of scCO2-assisted impregnation process to develop active materials for food packaging and to generate food-grade materials loaded with nutraceuticals for functional food applications. In this framework, this article summarizes the advantages and the main drawbacks with the scCO2-assisted impregnation process. The effect of the processing variables of the scCO2-assisted impregnation process is discussed in terms of the incorporation of active compounds within polymer structures. Including the principles and description of the process and a review of the investigated systems for a better understanding.
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Affiliation(s)
- Adrián Rojas
- Laboratory of Membrane Separation Processes (LabProSeM) Department of Chemical Engineering, University of Santiago de Chile, Santiago, Chile.,Food Packaging Laboratory Department of Food Science and Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile, Santiago, Chile
| | - Alejandra Torres
- Food Packaging Laboratory Department of Food Science and Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile, Santiago, Chile
| | - María José Galotto
- Food Packaging Laboratory Department of Food Science and Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile, Santiago, Chile
| | - Abel Guarda
- Food Packaging Laboratory Department of Food Science and Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile, Santiago, Chile
| | - Romero Julio
- Laboratory of Membrane Separation Processes (LabProSeM) Department of Chemical Engineering, University of Santiago de Chile, Santiago, Chile
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Ulloa PA, Vidal J, Dicastillo C, Rodriguez F, Guarda A, Cruz RMS, Galotto MJ. Development of poly(lactic acid) films with propolis as a source of active compounds: Biodegradability, physical, and functional properties. J Appl Polym Sci 2018. [DOI: 10.1002/app.47090] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- P. A. Ulloa
- Escuela AlimentosPontificia Universidad Católica de Valparaíso, Avenida Waddington 716 2360100 Valparaíso Chile
| | - J. Vidal
- Escuela AlimentosPontificia Universidad Católica de Valparaíso, Avenida Waddington 716 2360100 Valparaíso Chile
| | - C. Dicastillo
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - F. Rodriguez
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - A. Guarda
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - R. M. S. Cruz
- Department of Food EngineeringInstitute of Engineering, University of Algarve Faro Portugal
- MeditBio‐Center for Mediterranean Bioresources and Food, Faculty of Sciences and TechnologyUniversity of Algarve Faro Portugal
| | - M. J. Galotto
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
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Rojas A, Torres A, Añazco A, Villegas C, Galotto MJ, Guarda A, Romero J. Effect of pressure and time on scCO2-assisted incorporation of thymol into LDPE-based nanocomposites for active food packaging. J CO2 UTIL 2018. [DOI: 10.1016/j.jcou.2018.05.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Ulloa PA, Guarda A, Valenzuela X, Rubilar JF, Galotto MJ. Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials. Food Sci Biotechnol 2017; 26:1763-1772. [PMID: 30263716 PMCID: PMC6049722 DOI: 10.1007/s10068-017-0226-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [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: 03/09/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 10/18/2022] Open
Abstract
The release of microencapsulated natural antimicrobial (AM) agents (thymol and carvacrol) from two encapsulating matrixes [maltodextrin (MD) and soy protein (SP)] were evaluated for possible use in food packaging coatings. Microcapsules were prepared by oil-in-water (O/W) emulsions at different concentrations (10, 20% for MD and 2, 5% for SP). High encapsulation efficiency ranged from 96 to 99.95% for MD and 93.1 to 100% for SP, with average microcapsule diameters that ranged from 17 to 27.5 and 18.8 to 38 µm, respectively. The release rate with 20% MD-thymol [20MD-T] was faster than with 10% MD-thymol [10MD-T]. Similar results were obtained for carvacrol with the same concentration of MD. Korsmeyer-Peppas and Weibull mathematical models were successfully fitted to the release of the AM agents, describing the Fickian diffusion release of the components. Different release rates were obtained as a function of the chemical nature of the encapsulation material and its concentration.
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Affiliation(s)
- Pablo A. Ulloa
- Pontificia Universidad Católica de Valparaíso, Escuela de Alimentos, Avenida Waddington 716, 2360100 Valparaiso, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Ximena Valenzuela
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Javiera F. Rubilar
- Departament of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - María J. Galotto
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
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Villegas C, Torres A, Rios M, Rojas A, Romero J, de Dicastillo CL, Valenzuela X, Galotto MJ, Guarda A. Supercritical impregnation of cinnamaldehyde into polylactic acid as a route to develop antibacterial food packaging materials. Food Res Int 2017; 99:650-659. [DOI: 10.1016/j.foodres.2017.06.031] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 01/20/2023]
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21
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Rojas A, Torres A, Martínez F, Salazar L, Villegas C, Galotto MJ, Guarda A, Romero J. Assessment of kinetic release of thymol from LDPE nanocomposites obtained by supercritical impregnation: Effect of depressurization rate and nanoclay content. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.05.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Abarca RL, Rodríguez FJ, Guarda A, Galotto MJ, Bruna JE, Fávaro Perez MA, Ramos Souza Felipe F, Padula M. Application of β-Cyclodextrin/2-Nonanone Inclusion Complex as Active Agent to Design of Antimicrobial Packaging Films for Control of Botrytis cinerea. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1926-z] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Torres A, Ilabaca E, Rojas A, Rodríguez F, Galotto MJ, Guarda A, Villegas C, Romero J. Effect of processing conditions on the physical, chemical and transport properties of polylactic acid films containing thymol incorporated by supercritical impregnation. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.01.019] [Citation(s) in RCA: 58] [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: 02/05/2023]
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López de Dicastillo C, Bustos F, Guarda A, Galotto MJ. Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.020] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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López de Dicastillo C, Rodríguez F, Guarda A, Galotto MJ. Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications. Carbohydr Polym 2016; 136:1052-60. [DOI: 10.1016/j.carbpol.2015.10.013] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 09/22/2015] [Accepted: 10/05/2015] [Indexed: 10/22/2022]
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26
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de Dicastillo CL, Navarro R, Guarda A, Galotto MJ. Development of Biocomposites with Antioxidant Activity Based on Red Onion Extract and Acetate Cellulose. Antioxidants (Basel) 2015; 4:533-47. [PMID: 26783842 PMCID: PMC4665429 DOI: 10.3390/antiox4030533] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [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: 05/31/2015] [Revised: 07/15/2015] [Accepted: 07/22/2015] [Indexed: 12/30/2022] Open
Abstract
Antioxidant biocomposites have been successfully developed from cellulose acetate, eco-friendly triethyl citrate plasticizer and onion extract as a source of natural antioxidants. First, an onion extraction process was optimized to obtain the extract with highest antioxidant power. Extracts under absolute ethanol and ethanol 85% were the extracts with the highest antioxidant activity, which were the characterized through different methods, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonate)), that measure radical scavenger activity, and polyphenolic and flavonoid content. Afterwards, the extract was incorporated in cellulose acetate as polymer matrix owing to develop an active material intended to oxidative sensitive food products packaging. Different concentrations of onion extract and plasticizer were statistically studied by using response surface methodology in order to analyze the influence of both factors on the release of active compounds and therefore the antioxidant activity of these materials.
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Affiliation(s)
- Carol López de Dicastillo
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA)-Food Packaging Laboratory (LABEN-CHILE), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Santiago 9170201, Chile.
| | - Rosa Navarro
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA)-Food Packaging Laboratory (LABEN-CHILE), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Santiago 9170201, Chile.
| | - Abel Guarda
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA)-Food Packaging Laboratory (LABEN-CHILE), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Santiago 9170201, Chile.
| | - Maria José Galotto
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA)-Food Packaging Laboratory (LABEN-CHILE), Department of Science and Food Technology, Faculty of Technology, University of Santiago de Chile, Santiago 9170201, Chile.
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Hauser C, Peñaloza A, Rodríguez F, Guarda A, Galotto M. Promising antimicrobial and antioxidant extracts of Murta leaves (Ugni molinae Turcz): Shelf-life extension and food safety. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.01.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rodríguez FJ, Torres A, Peñaloza Á, Sepúlveda H, Galotto MJ, Guarda A, Bruna J. Development of an antimicrobial material based on a nanocomposite cellulose acetate film for active food packaging. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:342-53. [DOI: 10.1080/19440049.2013.876105] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Bruna J, Galotto M, Guarda A, Rodríguez F. A novel polymer based on MtCu2+/cellulose acetate with antimicrobial activity. Carbohydr Polym 2014; 102:317-23. [DOI: 10.1016/j.carbpol.2013.11.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 11/16/2013] [Accepted: 11/26/2013] [Indexed: 12/31/2022]
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Torres A, Romero J, Macan A, Guarda A, Galotto MJ. Near critical and supercritical impregnation and kinetic release of thymol in LLDPE films used for food packaging. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2013.10.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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31
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Guarda A, Rubilar JF, Miltz J, Galotto MJ. The antimicrobial activity of microencapsulated thymol and carvacrol. Int J Food Microbiol 2011; 146:144-50. [DOI: 10.1016/j.ijfoodmicro.2011.02.011] [Citation(s) in RCA: 269] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 01/18/2011] [Accepted: 02/11/2011] [Indexed: 11/16/2022]
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Galotto M, Torres A, Guarda A, Moraga N, Romero J. Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Galotto M, Ulloa P, Guarda A, Gavara R, Miltz J. Effect of High-Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films. J Food Sci 2009; 74:E304-11. [DOI: 10.1111/j.1750-3841.2009.01212.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [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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Abstract
Absorption kinetics of three different forms of the same iron-based oxygen scavenger were studied. Oxygen scavengers were used as pellet, sheet, and film materials. Two scavenger concentrations were used for sheet and film forms. Scavenger samples were analyzed at 75 or 100% relative humidities and stored at 5, 15, and 25°C. Oxygen concentration in the headspace was measured as a function of time. Absorption kinetics was best described by the Chapman-Richards empirical growth model rather than by a first-order reaction. Arrhenius behavior was observed for variations in the final absorption rate with temperature. Absorption capacities, final absorption rates, and activation energies were evaluated and discussed. Scavenger concentration, relative humidity, and temperature effects on kinetic parameters were studied for each experimental condition. Temperature was the most important factor that affected kinetic parameters. At the relative humidity levels studied, any important effect on kinetic parameters was not observed, except on absorption capacities.
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Affiliation(s)
- M.J. Galotto
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile,
| | - S.A. Anfossi
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile
| | - A. Guarda
- LABEN-CHILE, Laboratorio de Envases, Dpto. de Ciencia y Tecnología de Alimentos Facultad Tecnológica, Edificio Alimentos, USACH. Obispo Umaña 050, Santiago, Chile
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35
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Quitral Robles V, Abugoch L, Vinagre J, Guarda A, Larraín MA, Santana G. [Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana)]. Arch Latinoam Nutr 2003; 53:90-5. [PMID: 12942878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was to evaluate these parameters in a fresh and canned marine product from the V region, corresponding to mora crab (Homalaspis plana). Fresh pincer meat from mora crab was extracted and kept in ice until theits analysis and thermal process of the canned product. A 3(2) statistical design was applied, considering two variables with 3 levels: 15, 30 y 45 minutes time levels: 80 degrees, 100 degrees y 121 degrees C temperature levels. Nine conditions of time-temperature were obtained. The thermal treatment caused an increase in pH and BVT. The TMA was increased since reduction of TMAO.
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Affiliation(s)
- Vilma Quitral Robles
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencia Químicas y Farmacéuticas, Universidad de Chile
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Abugoch L, Guarda A, María Pérez L, Isabel Donghi M. [Biochemistry and functional characterization of squid mantle meat (Dosidicus gigas)]. Arch Latinoam Nutr 2000; 50:380-6. [PMID: 11464670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Abstract
A study for the characterization of frozen giant squid mantle (meat) protein stored at -25 degrees C for 8 month was started. In the present research, the following functional properties were investigate: emulsifying, water holding and gel forming capacities. Optimal conditions for the separation and differentiation of miofibrillar and sarcoplasmatic proteins were also studied. It was found that the unfrozen giant squid mantle meat es capable of emulifying 2.817,4 g of oil/g of protein and holding capacity was 3.64 g of water/g of protein. Related to the gel forming capacity, it was not obtain, probably due to excessive storage of the meat. With regard to miofibrilar protein obtention of the squid mantle meat, it was found that two low ionic strength washings (I = 0.05), the sarcoplasmic proteins were practically eliminated from the protein matrix. The differentiation of miofibrilar and sarcoplasmatic proteins was obtained by PAGE-SDS of the squid mantle meat extracted at two different ionic strength (I = 0.05 and I = 0.5). This work demonstrates that the giant squid mantle protein has a high emulsifying and water holding capacity, and it can be used, as a raw material, for the improvement of sausage products. About the gelling products, more studies will be necessary with fresh squid mantle meat to conclude about this functional property.
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Affiliation(s)
- L Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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Abugoch L, Guarda A, Pérez LM, Paredes MP. [Determination of proximal chemical composition of squid (dosidicus gigas) and development of gel products]. Arch Latinoam Nutr 1999; 49:156-61. [PMID: 10488395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
Abstract
The good nutritional properties of meat from big squid (Dosidicus gigas) living on the Chilean coast, was determined through its proximal composition 70 cal/100 g fresh meat; 82.23 +/- 0.98% moisture; 15.32 +/- 0.93% protein; 1.31 +/- 0.12% ashes; 0.87 +/- 0.18% fat and 0.27% NNE (non-nitrogen extract). The big squid meat was used to develop a gel product which contained NaCl and TPP. It was necessary to use additives for gel preparation, such as carragenin or alginate or egg albumin, due to the lack of gelation properties of squid meat. Formulations containing egg albumin showed the highest gel force measured by penetration as compared to those that contained carragenin or alginate.
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Affiliation(s)
- L Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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Abugoch L, Barrios J, Guarda A. [Proximal chemical composition and functional properties of fresh meat of crab claws (Homalaspis plana)]. Arch Latinoam Nutr 1996; 46:309-14. [PMID: 9429613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The research of alternative technological processes is being necessary in order to obtain a better utilization of hydrobiologic resources and food products, with higher added value. Crab (Homolaspis plana) is a crustacean found along the Chilean coast, whose flesh is exported as a frozen product. The resource crab is scantly studied in Chile and could became an excellent raw material for "delicatessen" products, with a high market value. The proximal composition, through the protein, fat, moisture and ashes content was determined. The non nitrogen extract was calculated by difference. The functional properties (water retention, emulsifying and gel-forming capacities) of fresh crab claws meat without additives were measured. The proximal composition for the claw meat was: 79,34 +/- 1.12% moisture, 16.75 +/- 1.29% protein, 1.86 +/- 0.11% ashes, 0.11 +/- 0.01 fat % and 1.93 +/- 1.07% N.N.E. In relation with the emulsifying capacity, claw meat was able to emulsify 2,259.03 +/- 73.04 g vegetal oil/g protein. The water retention was 154.49 +/- 6.85% representing the increase in mass percent; and the force of the gel formed in claw meat was 195.3 +/- 17.16 g-force x cm. According to these results, the claw crab is an attractive food, with a high protein and low fat content. Crab meat showed an excellent emulsifying capacity and water retention, so it can be used as a good raw material for the development of smearing products. In the case of gel-like products, further studies will be required, in order to optimize the conditions in which a stronger gel could be obtained.
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Affiliation(s)
- L Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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Abugoch L, Guarda A, Chiong M. [Biochemical characterization of proteins in the crab Homalaspis plana]. Arch Latinoam Nutr 1995; 45:216-21. [PMID: 9382682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Homalaspis plana is a crab found in the Pacific Ocean coasts from Guayaquil (Ecuador) all the way down to the Strait of Magellan, including all of the Chilean coast. This crustacean is an important resource because it provides jobs for artisanal fishermen. In Chile there is no product diversification from this crab and it has been poorly studied from the scientific point of view. The biochemical characterization of its proteins was initiated to be able to develop several products from its meat. We report the proteolytic activity from freshly extracted crab meat and the electrophoretical characterization of its proteins. No proteolytic activity was detected in freshly extracted crab meat, under any of the assay conditions used. SDS Polyacrylamide gel electrophoresis (PAGE) and native PAGE were carried out with proteins extracted from crab meat. Using extraction solutions at two different ionic strengths (0.05 and 0.5), myofibrillar and sarcoplasmic were separated, each showing different electrophoretical patterns in SDS-PAGE.
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Affiliation(s)
- L Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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