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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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Ardila-Diaz LD, de Oliveira TV, Soares NDFF. Development and Evaluation of the Chromatic Behavior of an Intelligent Packaging Material Based on Cellulose Acetate Incorporated with Polydiacetylene for an Efficient Packaging. Biosensors (Basel) 2020; 10:E59. [PMID: 32486501 PMCID: PMC7345045 DOI: 10.3390/bios10060059] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/22/2020] [Accepted: 05/26/2020] [Indexed: 01/12/2023]
Abstract
Global growth of the food industry and the demand for new products with natural characteristics, safe conditions and traceability have driven researches for the development of technologies such as intelligent packaging, capable to fulfil those needs. Polydiacetylene (PDA) is a synthetic material that has been highlighted in research field as a sensor substance, which can be used to produce intelligent packaging capable to detect chemical or biochemical changes in foods and in their environment due to PDA's color transition from blue to red. This work focused on the development and optimization of an intelligent packaging constituted of a polymeric matrix of cellulose acetate-based incorporated with PDA as the substance sensor. Cellulose acetate films (3% wt.) were developed by a casting method, and the amounts of triethyl citrate plasticizer (TEC) (0-25% wt. of cellulose-acetate) and PDA (0-60 mg) were analyzed to optimize the conditions for the best color transitioning at this study range. The compound amounts incorporated into polymeric matrices were established according to Central Composite Designs (CCD). Three more design variables were analyzed, such as the polymerization time of PDA under UV light exposition (0-60 min), pH values (4-11) and temperature exposure on the film (0-100 °C), important factors on the behavior of PDA's color changing. In this study, film thickness and film color coordinates were measured in order to study the homogeneity and the color transitioning of PDA films under different pH and temperature conditions, with the purpose of maximizing the color changes through the optimization of PDA and TEC concentrations into the cellulose acetate matrix and the polymerization degree trigged by UV light irradiation. The optimal film conditions were obtained by adding 50.48 g of PDA and 10% of TEC, polymerization time of 18 min under UV light, at 100 °C ± 2 °C of temperature exposure. The changes in pH alone did not statistically influence the color coordinates measured at the analyzed ratio; however, variations in pH associated with other factors had a significant effect on visual color changes, and observations were described. PDA films were optimized to maximize color change in order to obtain a cheap and simple technology to produce intelligent packaging capable to monitor food products along the distribution chain in real time, improving the food quality control and consumer safety.
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Affiliation(s)
- Lina D. Ardila-Diaz
- Program of Agroindustrial Engineering, Faculty of Agricultural Engineering, Universidad del Tolima, Ibagué-Tolima 730006299, Colombia
- Packaging Laboratory, Department of Food Technology, Universidade Federal de Viçosa, Viçosa-MG 36570-900, Brazil; (T.V.d.O.); (N.d.F.F.S.)
| | - Taíla V. de Oliveira
- Packaging Laboratory, Department of Food Technology, Universidade Federal de Viçosa, Viçosa-MG 36570-900, Brazil; (T.V.d.O.); (N.d.F.F.S.)
| | - Nilda de F. F. Soares
- Packaging Laboratory, Department of Food Technology, Universidade Federal de Viçosa, Viçosa-MG 36570-900, Brazil; (T.V.d.O.); (N.d.F.F.S.)
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Boiago MM, Dilkin JD, Kolm MA, Barreta M, Souza CF, Baldissera MD, Dos Santos ID, Wagner R, Tavernari FDC, da Silva MLB, Zampar A, Stivanin TE, Da Silva AS. Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers. J Food Biochem 2019; 43:e12860. [PMID: 31353724 DOI: 10.1111/jfbc.12860] [Citation(s) in RCA: 8] [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: 11/22/2018] [Revised: 03/16/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate whether microalgae in Japanese quail feed alters performance, fatty acid profiles in the eggs and egg quality. One hundred quails were distributed in four groups and five replicates of five birds per experimental group. The treatments consisted of four levels of Spirulina platensis microalgae (0%, 5%, 10%, and 15%) in the diets. We evaluated the productive performance and chemical-physical characteristics of eggs, the oxidant/antioxidant status in egg yolks, and the fatty acid profile in the diet and egg yolks. Microalgae in the diet did not influence egg production; however, it increased the yolk index as well as the color intensity of the yolk. Saturated and polyunsaturated fatty acid levels decreased in egg yolks, and monounsaturated fatty acid levels increased in the yolks. Lipid peroxidation levels were lower and total antioxidant capacity was higher in egg yolks of quails receiving microalgae in the diet. PRACTICAL APPLICATIONS: Microalgae in quail diets improves egg quality and provides benefits to consumer health, acting as an antioxidant and immune-stimulant. Microalgae in quail diets had positive effects on egg quality. This is because it reduced levels of saturated fatty acids that are undesirable, and increased monounsaturated fatty acid levels that are beneficial to the health of consumers. Finally, antioxidants increased in egg yolks, consequently reducing lipid peroxidation.
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Affiliation(s)
- Marcel M Boiago
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil.,Programa de Pós-Graduação em Zootecnia UDESC, Chapecó, Brazil
| | - Jéssica D Dilkin
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | - Marindia A Kolm
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil
| | | | - Carine F Souza
- Programa de Pós-graduação em Bioquímica Toxicológica, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | | | - Ingrid D Dos Santos
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Roger Wagner
- Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
| | - Fernando de C Tavernari
- Programa de Pós-Graduação em Zootecnia UDESC, Chapecó, Brazil.,EMBRAPA, Suínos e Aves, Brazil
| | | | - Aline Zampar
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil.,Programa de Pós-Graduação em Zootecnia UDESC, Chapecó, Brazil
| | | | - Aleksandro S Da Silva
- Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brazil.,Programa de Pós-Graduação em Zootecnia UDESC, Chapecó, Brazil.,Programa de Pós-graduação em Bioquímica Toxicológica, Universidade Federal de Santa Maria (UFSM), Santa Maria, Brazil
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