Article
Agronomy
Xiaoran Yan, Meng Cheng, Yirong Wang, Peixin Zhao, Kaiyue Wang, Yifan Wang, Xiangyou Wang, Juan Wang
Summary: This study investigated the effect of biocomposite films containing oregano essential oil (OEO) and mesoporous nanosilica (MNS) on the quality of mushrooms. The results showed that the films significantly delayed the aging process of the mushrooms and preserved their physico-chemical properties and enzymatic activity. The mushrooms packed with an OEO-MNS-TS film exhibited better maintenance of hardness and nutrient content, as well as improved sensory characteristics and acceptability as slow-release packaging materials.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Materials Science, Multidisciplinary
Wangwei Lu, Rui Cui, Bifen Zhu, Yuyue Qin, Guiguang Cheng, Lin Li, Minglong Yuan
Summary: Clove essential oil was immobilized in mesoporous silica nanoparticles and incorporated into poly(lactic acid) matrix to form nanocomposite films with improved mechanical properties, sustained release profile of CEO, and efficient antimicrobial activity, showing promising features for active food packaging materials.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Biochemistry & Molecular Biology
Mahak Mittal, Simran Ahuja, Anita Yadav, Neeraj K. Aggarwal
Summary: The objective of this study was to develop a Poly(hydroxybutyrate) (PHB) based active packaging film with long lasting antimicrobial potential for food-packaging applications. The film was prepared by incorporating PHB with poly(ethylene glycol) (PEG) as a plasticizer, nano-silica (n-Si) as a strengthening material, and clove essential oil (CEO) as an antimicrobial agent. The optimized film exhibited superior antibacterial activity against food borne microbes and extended the shelf-life of packaged bread up to 10 days, making it a promising solution for active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Wenqian Lu, Menglin Chen, Meng Cheng, Xiaoran Yan, Rongfei Zhang, Ruiqi Kong, Juan Wang, Xiangyou Wang
Summary: Oregano essential oil was embedded into mesoporous silica nanoparticles to prepare films for protecting post-harvest Agaricus bisporus. The study found that the 0.8 wt% concentration of OEO-MSNPs resulted in a more even distribution, improving the mechanical and physical properties of the films.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Mastaneh Jahromi, Mehrdad Niakousari, Mohammad Taghi Golmakani
Summary: The objective of this study was to develop pectin films with antioxidant activity by incorporating clove essential oil (CEO) emulsions stabilized by cold plasma (CP) and moderate electric field (MEF) treated sodium caseinate. The results showed that the CP- and MEF-treated caseinate provided smaller droplet size and higher physical stability for CEO emulsions. The pectin films embedded with these CEO emulsions exhibited improved mechanical strength and retention of CEO, making them a potential green packaging option for extending the shelf-life of oxidizable food and minimizing environmental effects.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Harish Sharma, Arihant Ahuja, Bhavna Sharma, Anurag Kulshreshtha, Ashish Kadam, Dharm Dutt
Summary: The objective of this research was to develop active packaging using chitosan capsules incorporating a vapor-phase antimicrobial agent to extend the shelf life of dry cakes. Clove essential oil was encapsulated into chitosan capsules using an emulsion-ionic gelation crosslinking technique. The thermal stability and loading capacity of the capsules were evaluated using different analyses.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tilak Gasti, Shruti Dixit, Vishram D. Hiremani, Ravindra B. Chougale, Saraswati P. Masti, Shyam Kumar Vootla, Bhagyavana S. Mudigoudra
Summary: The study developed clove essential oil loaded Chitosan-ZnO hybrid nanoparticles integrated chitosan/pullulan nanocomposite films with improved film properties in several aspects; the composite film showed antioxidant and antibacterial activities, and extended the shelf-life of chicken meat.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Yi Shen, Zhi-Jing Ni, Kiran Thakur, Jian-Guo Zhang, Fei Hu, Zhao-Jun Wei
Summary: The study demonstrated that the compatibility between pullulan-gelatin and essential oil-loaded nanocarriers was improved, leading to active films with excellent mechanical properties and antioxidant activities suitable for active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Anand Kumar Chaudhari, Somenath Das, Bijendra Kumar Singh, Nawal Kishore Dubey
Summary: This study investigated the efficacy of cajuput essential oil loaded chitosan nanoparticles (CjEO-CSNP) on the shelf-life of white button mushroom. Results showed that CjEO-CSNP improved the visual appearance, firmness, and antioxidant activity of the mushrooms while preventing weight loss and respiration rate. The nanoparticles also exhibited a high safety profile and did not alter the sensory quality of the coated mushrooms. Therefore, CjEO-CSNP holds promise as a potential candidate for extending the shelf-life of button mushrooms.
Article
Environmental Sciences
Garima Singh, Himanshu Arora, P. Hariprasad, Satyawati Sharma
Summary: This study presents a green synthesis of high-purity mesoporous silica nanoparticles (SiNPs) using the aqueous extract of Sapindus mukorossi seed pericarp as a stabilizer. The synthesized SiNPs exhibited spheroid morphology with an average particle size of 20.34 +/- 2.64 nm. They possessed a mesoporous nature with a cumulative pore volume of 2.059 cm3/g and a high surface area of 746.32 m2/g, which were harnessed as a carrier for clove essential oil (CEO). The CEO-loaded SiNPs showed improved antifungal efficacy compared to free CEO, with a minimum inhibitory concentration (MIC) of 125 mg/L against F. oxysporum.
ENVIRONMENTAL RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Zuobing Xiao, Heqing Bao, Shuhan Jia, Yutian Bao, Yunwei Niu, Xingran Kou
Summary: In this study, a novel organic hollow mesoporous silica system was designed using n-octyltrimethoxysilane (OTMS) and tetraethoxysilane (TEOS) as silicon sources, with high loading capacity and excellent adsorption characteristics. Sandalwood essential oil (SEO) was successfully loaded into the nanoparticle cavities, forming Pickering emulsion, with a content of up to 40% (w/w). This developed system serves as a stable carrier for dispersing SEO in water, overcoming the limitations of poor water solubility and volatility of sandalwood essential oil, and offering a promising alternative to microplastics in the cosmetics and personal care industry.
Article
Agricultural Engineering
Rongfei Zhang, Yingjun Cui, Meng Cheng, Yanli Guo, Xiangyou Wang, Juan Wang
Summary: The study showed that CEO-MSNPs/potato starch films have better antifungal activity against molds commonly found in post-harvest white mushrooms. They can disrupt the growth of molds and up-regulate the expression of NOx1 and NOx2 genes to inhibit their growth.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Agronomy
Rimantas Barauskas, Andrius Krisciunas, Dalia Calneryte, Paulius Pilipavicius, Tautvydas Fyleris, Vytautas Daniulaitis, Robertas Mikalauskis
Summary: This article presents an artificial intelligence-based layer to manage the climate in a white button mushroom growing hall. By combining visual data, climate data collected by sensors, and technologists' actions, this layer automatically defines necessary climate changes.
Article
Biochemistry & Molecular Biology
Sara Ragucci, Hafiza Zumra Fatima Hussain, Andrea Bosso, Nicola Landi, Angela Clemente, Paolo Vincenzo Pedone, Elio Pizzo, Antimo Di Maro
Summary: White button mushroom is a widely consumed edible mushroom with rich nutrients and bioactive molecules. A novel ribotoxin-like protein (RL-P) with specific ribonucleolytic activity has been purified and characterized from this mushroom, showing lower thermal stability compared to RL-Ps from other mushrooms.
Article
Biochemistry & Molecular Biology
Udangshree Boro, Aradhana Priyadarsini, Vijayanand S. Moholkar
Summary: In this study, nanocomposites of polylactic acid (PLA) with clove essential oil (CEO) and alkali treated halloysite nanotubes (NHNT) were synthesized. The nanocomposite films showed enhanced physical, thermal, mechanical and water vapor barrier properties. Practical packaging tests on apples stored at room temperature showed substantially improved results compared to PLA in terms of weight loss, microbial count, firmness, acidity, pH, and total soluble solids. The results demonstrate the potential of PLA/CEO/NHNT nanocomposite films as active food packaging material.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Jiatong Yan, Heng Zhang, Minglong Yuan, Yuyue Qin, Haiyan Chen
Summary: pH-sensitive films were developed using Kadsura coccinea extract in chitosan, gelatin, and sodium alginate matrix. The films showed improved properties such as thickness, water vapor barrier, mechanical strength, UV-vis light barrier, and antioxidant capacity. However, moisture content and thermal behavior were reduced. The CH-KC film had better oxidation resistance, the GL-KC film had better UV light transmission and thermal properties, and the SA-KC film had better water vapor barrier and mechanical properties. Fourier transform infrared spectroscopy confirmed molecular interaction between the polymer matrix and KC extract. The films displayed significant color changes in different buffer solutions, particularly the GL-KC film. The GL-KC films can be used as intelligent packaging for monitoring meat and seafood freshness at room temperature.
Article
Food Science & Technology
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, Jiatong Yan, Qiliang Yang
Summary: This study developed a novel pH-sensitive intelligent film for monitoring minced beef freshness using chitosan/sodium alginate (CS-SA) and coffee peel anthocyanin (CPA). Low CPA content was evenly distributed within the CS-SA matrix, significantly improving the physical properties and pH sensitivity of the films. The CS-SA-CPA2 film exhibited good color stability after 120 days and successfully indicated freshness during minced beef storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoyu Zhang, Mengcheng Li, Li Zhen, Yudan Wang, Yifen Wang, Yuyue Qin, Zhihong Zhang, Tianrui Zhao, Jianxin Cao, Yaping Liu, Guiguang Cheng
Summary: This study aimed to evaluate the effect of ultra-high hydrostatic pressure (UHHP) pretreatment on the chemical constituents and biological activities of White Que Zui tea (WQT). The results showed that UHHP pretreatment significantly inhibited oxidative stress and cell apoptosis, and increased antioxidant enzyme activities and GSH content. In addition, UHHP pretreatment improved the anti-inflammatory effects of different phenolic fractions from WQT. Therefore, UHHP method might be a potential strategy for enhancing the bioavailability of phytochemicals from natural plants.
Article
Polymer Science
Xinxin Liu, Dengbang Jiang, Yuyue Qin, Zhihong Zhang, Mingwei Yuan
Summary: ZnO-PLLA/PLLA nanofiber films prepared by electrospinning technology using nano ZnO and L-lactide as raw materials can serve as air filtration materials for medical masks. The introduction of ZnO onto PLLA was confirmed by structural characterization. The optimal group was obtained with sample No. 7, which showed QF of 0.1403 Pa-1, PFE of 98.3%, BFE of 98.42%, and Delta p of 29.2 Pa. Therefore, the ZnO-PLLA/PLLA film has great potential for the development of degradable masks.
Article
Food Science & Technology
Kejun Chen, Jiang Li, Lin Li, Yurou Wang, Yuyue Qin, Haiyan Chen
Summary: A pH-sensitive film based on sodium alginate, gelatin, and plum peel extract (SGPE) was developed to monitor the freshness of chicken. The addition of plum peel extract improved the film's internal structure and mechanical property, while reducing water contact angle, water content, and water vapor transmission. The SGPE15 film showed a stronger pH sensitivity and successfully indicated the freshness deterioration of chicken breast flesh on day 6.
Article
Food Science & Technology
Jiatong Yan, Hongda Yu, Zhouhao Yang, Lin Li, Yuyue Qin, Haiyan Chen
Summary: Smart film was prepared by adding anthocyanin-rich Robusta coffee peel (RCP) extract into a chitosan (CS)-glycerol (GL) matrix. The CS-GL-RCP films showed excellent mechanical properties, with CS-GL-RCP15 film maintaining a tensile strength (TS) of 16.69 MPa and an elongation-at-break (EAB) of 18.68% with RCP extract. Additionally, the CS-GL-RCP15 film exhibited pH-sensitive color changes and was used to detect the fermentation process of pickles.
Article
Food Science & Technology
Kejun Chen, Charles Brennan, Jianxin Cao, Guiguang Cheng, Lin Li, Yuyue Qin, Haiyan Chen
Summary: In this study, environmentally friendly food packaging materials with sustained antimicrobial activity were developed by preparing chitosan/eugenol-loaded IRMOF-3 nanoparticles composite films. The composite films exhibited excellent UV-blocking property, antioxidative, and antibacterial activities. The sustained release of eugenol from the films contributed to the prolonged shelf life of strawberries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Materials Science, Composites
Kai Jiang, Wangwei Lu, Bifen Zhu, Haiyan Chen, Lin Li, Yuyue Qin
Summary: Nisin was loaded in mesoporous silica nanoparticles (MSN) and incorporated into poly (lactic acid) (PLA) matrix, resulting in PLA nanocomposite films. The addition of MSN improved the mechanical and thermal properties of the films. It also reduced water vapor permeability and oxygen permeation rate, which enhanced the preservation effect. Furthermore, the release of Nisin from the films was controlled by the mesoporous silica, prolonging the preservation effect.
POLYMER COMPOSITES
(2023)
Article
Agronomy
Kai Jiang, Lin Li, Zhouhao Yang, Haiyan Chen, Yuyue Qin, Charles Brennan
Summary: The microbial communities and volatile organic compounds (VOCs) of wild morel mushrooms were studied during storage. It was found that there were several bacteria and fungi genera that had a significant impact on morels, and their abundance changed during storage. The research also revealed a strong correlation between microorganisms and VOCs, suggesting the importance of microbes in the degradation and VOCs of morels.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Polymer Science
Kai Jiang, Jiang Li, Margaret Brennan, Charles Brennan, Haiyan Chen, Yuyue Qin, Mingwei Yuan
Summary: A novel pH-sensitive smart film based on purple garlic peel extract and TiO2 nanoparticles was developed to monitor the freshness of beef. The film exhibited good mechanical properties and color changes in different pH environments. The film's color change was highly consistent with the freshness of the beef, making it a reliable indicator for freshness monitoring.
Article
Chemistry, Applied
Kai Jiang, Bifen Zhu, Yudi Liu, Haiyan Chen, Mingwei Yuan, Yuyue Qin, Margaret Brennan, Charles Brennan
Summary: Poly(lactic acid) (PLA) composite films with the addition of mesoporous silica nanoparticles (MSN) loaded with citral (CIT) were prepared for Chanterelles packaging. The addition of MSN/CIT improved the physicochemical properties and bacterial flora stability of the packaged Chanterelles, making it a promising material for storage.
Article
Food Science & Technology
Kejun Chen, Charles Brennan, Margaret Brennan, Guiguang Cheng, Lin Li, Yuyue Qin, Haiyan Chen
Summary: In this study, the addition of Dictyophora indusiata powder, oats powder, and Polygonatum kingianum powder to pizza crust improved its nutritional value, antioxidant properties, and shelf-life, while lowering the glycaemic index.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Yudi Liu, Charles Brennan, Kai Jiang, Lin Li, Yuyue Qin, Haiyan Chen
Summary: This study investigated the effects of prolonged refrigerated storage on Boletus mushroom quality, microbial composition, and volatile compounds, revealing that the microbial community transitions towards spoilage microorganisms after 8 days of refrigeration, with a correlation found between porcini softening and energy deterioration mechanisms, as well as a robust link between microorganisms and spoilage volatile flavors.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Bifen Zhu, Yudi Liu, Margaret Brennan, Charles Brennan, Yuyue Qin, Lin Li, Haiyan Chen
Summary: This study found that using biodegradable nanocomposite films can extend the shelf life of wild edible mushrooms while reducing the growth of specific spoilage bacteria.
