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Choi I, Lee BY, Kim S, Imm S, Chang Y, Han J. Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation. Food Sci Biotechnol 2023; 32:1067-1077. [PMID: 37215250 PMCID: PMC10195967 DOI: 10.1007/s10068-023-01254-9] [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: 10/25/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/29/2023] Open
Abstract
Bio-based single, composite, and bilayer edible films were developed based on chitosan and gelatin, including grapefruit seed extract (GSE) as an antimicrobial agent. The physicochemical and antimicrobial properties of films were analyzed, and it was found that compounding and laminating two polymers could enhance their physicochemical properties. The composite film was strong, endurable, and flexible compared with the single ones. In addition, the composite and bilayer films had lower water vapor permeability than the single ones. Edible films and coatings with GSE presented a greater bactericidal effect than the inactive ones. In addition, the hardness, weight, and color changes of the coated cherry tomatoes during 7-day storage did not differ, whereas a bacterial reduction against Salmonella Typhimurium was revealed. Taken together, composite and bilayer films with CH and GL and enriched with GSE were developed for food packaging applications, and it showed improved mechanical, water barrier, and antimicrobial properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01254-9.
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Affiliation(s)
- Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Bo Young Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Sangbin Kim
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Seulgi Imm
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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Min S, Ezati P, Yoon KS, Rhim JW. Gelatin/poly(vinyl alcohol)-based functional films integrated with spent coffee ground-derived carbon dots and grapefruit seed extract for active packaging application. Int J Biol Macromol 2023; 231:123493. [PMID: 36731691 DOI: 10.1016/j.ijbiomac.2023.123493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 01/12/2023] [Accepted: 01/27/2023] [Indexed: 02/03/2023]
Abstract
Nanoparticles are attractive, functional additives with great potential to be applied in biomaterial and food packaging. However, these particles are not soluble in water, thus limiting their widespread application. Here, we report a facile fabrication of carbon dots (CDs) using the spent coffee ground as the carbon source through a hydrothermal method. The CD was added to the gelatin/poly(vinyl alcohol) (Gel/PVA) film and grapefruit seed extract (GSE) to prepare multifunctional packaging films. The functional films' physiochemical and functional properties and packaging application were investigated. The composite film showed good UV protection properties with a slight decrease in transparency. The composite film containing CD/GSE showed strong antioxidant activity, scavenging >38 % DPPH and 100 % ABTS radicals. The film also exhibited significant antibacterial activity against the foodborne pathogens Listeria monocytogenes and Escherichia coli, completely eradicating the growth of these bacteria within 9 h of exposure. The CD/GSE-incorporated Gel/PVA films were used for pork packaging. The films were able to enhance the pork shelf life by reducing the L. monocytogenes bacterial growth in meat by 2 Log CFU/mL lower than the control wrapping film. The multifunctional Gel/PVA films are expected to be used for the active packaging of meat products.
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Oun AA, Shin GH, Kim JT. Antimicrobial, antioxidant, and pH-sensitive polyvinyl alcohol/chitosan-based composite films with aronia extract, cellulose nanocrystals, and grapefruit seed extract. Int J Biol Macromol 2022; 213:381-393. [PMID: 35654221 DOI: 10.1016/j.ijbiomac.2022.05.180] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [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: 04/11/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 12/22/2022]
Abstract
Aronia or black chokeberry (Aronia melanocarpa), cellulose nanocrystals (CNCs), and grapefruit seed extract (GSE) were used for the preparation of multifunctional polyvinyl alcohol/chitosan (PVA/CS) composite films with pH-sensitivity, antimicrobial, antioxidant, and UV-barrier properties. Aronia extract showed total phenolic content of 297 ± 0.5 μg GAE/mg aronia extract, potent antioxidant activity, and high color-response efficiency. Isolated CNCs showed a needle-like structure with a length of 470 nm and a width of 35 nm. The tensile strength of the PVA/CS composite film increased by 74% after the incorporation of CNCs, whereas the film flexibility was enhanced by 75% after adding GSE. The PVA/CS-A (aronia extract) composite film showed a significant color change at different pHs and potent antioxidant activity. At the same time, the PVA/CS-G (GSE) showed the highest antimicrobial activity against Escherichia coli (Gram-negative) and Listeria monocytogenes (Gram-positive) bacteria. The PVA/CS-CGA composite film, reinforced with CNCs/GSE/Aronia extract, showed the highest UV-barrier (95.5%), highest antioxidant activity (95%), potent antimicrobial activity, pH-sensitivity, lowest water vapor permeability (WVP), and desirable mechanical properties. The multifunctional properties of the produced composite films encourage their use as active and intelligent food packaging films to extend shelf life and monitor food quality.
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Affiliation(s)
- Ahmed A Oun
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea; Nanotechnology and Advanced Materials Central Lab, Regional Center for Food & Feed, Agricultural Research Center, Giza, Egypt
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Oun AA, Rhim JW. Preparation of multifunctional carboxymethyl cellulose-based films incorporated with chitin nanocrystal and grapefruit seed extract. Int J Biol Macromol 2019; 152:1038-1046. [PMID: 31751738 DOI: 10.1016/j.ijbiomac.2019.10.191] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [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: 09/09/2019] [Revised: 10/16/2019] [Accepted: 10/22/2019] [Indexed: 11/16/2022]
Abstract
Chitin nanocrystals (ChNC) were isolated from shrimp shells powder using acid hydrolysis and ammonium persulfate methods. Multifunctional carboxymethyl cellulose (CMC) composite films were prepared by adding ChNC and grapefruit seed extract (GSE), and their effects on the optical, mechanical, water vapor barrier, and antibacterial properties of CMC film were investigated. The isolated ChNC had a needle-like structure with a length of 340-370 nm and a diameter of 18-20 nm depending on the isolation method. The CMC films prepared with ChNC and GSE were transparent with high UV barrier properties. The addition of GSE reduced the strength (TS) and stiffness (EM) of CMC films by 10.4% and 30.3%, respectively, while the flexibility (EB) increased by 17.7%. However, when the ChNC was added, the TS and EM of CMC film increased by 19.7% and 58.7%, respectively, and the EB remained the same. The addition of ChNC reduced the water vapor permeability (WVP) of the CMC film by 27%. CMC films containing GSE also showed strong antibacterial activity against foodborne pathogenic bacteria, E. coli and L. monocytogenes.
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Affiliation(s)
- Ahmed A Oun
- Food Engineering and Packaging Department, Food Technology Research Institute, Nanotechnology and Advanced Materials Central Lab, Agricultural Research Center, Giza, Egypt
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Won MY, Min SC. Coating Satsuma mandarin using grapefruit seed extract-incorporated carnauba wax for its preservation. Food Sci Biotechnol 2018; 27:1649-1658. [PMID: 30483428 PMCID: PMC6233408 DOI: 10.1007/s10068-018-0327-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [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: 11/17/2017] [Revised: 01/23/2018] [Accepted: 01/25/2018] [Indexed: 11/27/2022] Open
Abstract
Grapefruit seed extract (GSE)-incorporated carnauba wax (CW) coating was developed to preserve Satsuma mandarins (Citrus unshiu Marc.). GSE (1.00%, w/w)-incorporated CW (GSE-CW) coating emulsions and GSE (0.50%)-oregano oil (OO, 0.50%)-incorporated CW (GSE-OO-CW) coating emulsions reduced Penicillium italicum disease incidence (%) on mandarin surfaces by 23.6 ± 3.6 and 25.0 ± 5.0%, respectively, relative to that on uncoated mandarin samples (100%). GSE (1.00%)-CW coating emulsions exhibited a higher colloidal stability than GSE (0.50%)-OO (0.50%)-CW coating emulsions. During storage at 25 °C, GSE (1.00%)-CW coating was superior to CW coating in reducing P. italicum disease incidence. CW coating significantly reduced weight loss, respiration rate, and firmness loss during storage at 4 and 25 °C (P < 0.05). The ascorbic acid concentration and peel color were not affected by GSE-CW coating (P > 0.05). These results suggest that GSE-CW coating can extend the post-harvest shelf life of mandarins by inhibiting the growth of P. italicum.
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Affiliation(s)
- Mee Yeon Won
- Department of Food Science and Technology, Seoul Women’s University, 621 Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
| | - Sea Cheol Min
- Department of Food Science and Technology, Seoul Women’s University, 621 Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
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Jung S, Ko BS, Jang HJ, Park HJ, Oh SW. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole ( Pleuronectes herzensteini). Food Sci Biotechnol 2017; 27:261-267. [PMID: 30263748 DOI: 10.1007/s10068-017-0198-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [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: 06/12/2017] [Revised: 08/18/2017] [Accepted: 08/30/2017] [Indexed: 11/24/2022] Open
Abstract
The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, Pseudomonas, and H2S-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9-10 days in TW-ice, and 11-12 days in SAEW-ice and 12-13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.
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Affiliation(s)
- Sun Jung
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Bong Soo Ko
- Research and Development Center, Namyang Diary Products Corporation, Sejong, 30055 Korea
| | - Hye-Jin Jang
- 3Korea Food Research Institute, Seongnam, Gyeonggi-do 13539 Korea
| | - Hee Jung Park
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Se-Wook Oh
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
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Kanmani P, Rhim JW. Development and characterization of carrageenan/ grapefruit seed extract composite films for active packaging. Int J Biol Macromol 2014; 68:258-66. [PMID: 24832986 DOI: 10.1016/j.ijbiomac.2014.05.011] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 04/23/2014] [Accepted: 05/05/2014] [Indexed: 01/07/2023]
Abstract
Carrageenan-based antimicrobial films were developed by incorporation of grape fruit seed extract (GSE) at different concentration into the polymer using a solvent casing method and their physical, mechanical, and antimicrobial properties were examined. The carrageenan/GSE composite films appeared yellowish tint due to the polyphenolic compounds in the GSE. SEM analysis showed rough surface with sponge like structures on the cross section of the films. FT-IR results indicated at GSE had good compatibility with carrageenan. The amorphous structure of polymer films was not changed by the incorporation of GSE. But, the addition of GSE increased moisture content, water vapor permeability, and surface hydrophilicity of the films. The tensile strength and elastic modulus decreased with increasing content of GSE, however, the elongation at break increased significantly up to 6.6μg/mL of GSE then decreased thereafter. Thermal stability of the films was not influenced by GSE incorporation. The carrageenan/GSE composite films exhibited great antibacterial activity against food borne pathogens. These results suggest that the carrageenan-based composite films have a high potential for being used as an antimicrobial or active food packaging applications.
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Kanmani P, Rhim JW. Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract. Carbohydr Polym 2014; 102:708-16. [PMID: 24507339 DOI: 10.1016/j.carbpol.2013.10.099] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2013] [Revised: 10/30/2013] [Accepted: 10/31/2013] [Indexed: 11/23/2022]
Abstract
The use of synthetic petroleum based packaging films caused serious environmental problems due to their difficulty in recycling and poor biodegradability. Therefore, present study was aimed to develop natural biopolymer-based antimicrobial packaging films as an alternative for the synthetic packaging films. As a natural antimicrobial agent, grapefruit seed extract (GSE) has been incorporated into agar to prepare antimicrobial packaging film. The films with different concentrations of GSE were prepared by a solvent casting method and the resulting composite films were examined physically and mechanically. In addition, the films were characterized by FE-SEM, XRD, FT-IR and TGA. The incorporation of GSE caused increase in color, UV barrier, moisture content, water solubility and water vapor permeability, while decrease in surface hydrophobicity, tensile strength and elastic modulus of the films. As the concentration of GSE increased from 0.6 to 13.3 μg/mL, the physical and mechanical properties of the films were affected significantly. The addition of GSE changed film microstructure of the film, but did not influence the crystallinity of agar and thermal stability of the agar-based films. The agar/GSE films exhibited distinctive antimicrobial activity against three test food pathogens, such as Listeria monocytogenes, Bacillus cereus and Escherichia coli. These results suggest that agar/GSE films have potential to be used in an active food packaging systems for maintaining food safety and extending the shelf-life of the packaged food.
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