Article
Food Science & Technology
Guotian Wang, Yunpeng Liu, Huimin Yong, Shuai Zong, Changhai Jin, Jun Liu
Summary: The use of ferulic acid-g-CS coating was found to effectively extend the shelf life of refrigerated pork and improve its quality by providing strong antioxidant and antimicrobial activities.
Article
Food Science & Technology
Tanaporn Chatkitanan, Nathdanai Harnkarnsujarit
Summary: Incorporating nitrite into starch and polyethylene films can enhance physical properties and barrier properties, improving the quality of packaged pork steak.
Article
Chemistry, Applied
Maria Florez, Esther Guerra-Rodriguez, Patricia Cazon, Manuel Vazquez
Summary: The massive use of petroleum-based plastics in food packaging has led to serious environmental issues, prompting the need to develop biodegradable polymer packaging. Chitosan, a natural polysaccharide with non-toxic, antimicrobial, and antifungal properties, is considered a promising material for food packaging. Recent studies have evaluated the potential of active and/or intelligent chitosan-based films in improving food preservation and monitoring. The addition of active compounds has been shown to enhance the mechanical, barrier and functional properties of chitosan films, with potential applications in antimicrobial and antioxidant activities.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Srasti Yadav, G. K. Mehrotra, P. K. Dutta
Summary: The incorporation of zinc oxide nanoparticles loaded with gallic acid into chitosan films enhances mechanical properties and improves physical characteristics, suggesting potential for active food packaging applications.
Article
Chemistry, Applied
Tingting Zheng, Pingping Tang, Changkai Yang, Ruimin Ran, Guoying Li
Summary: Active packaging films based on collagen, functionalized chitosan with gallic acid, and e-poly-lysine were developed to prolong the shelf life of pork stored at 4 degrees C. The films showed compact structure and strong UV light barrier properties. The combination of gallic acid and e-poly-lysine increased the antioxidant activity and antimicrobial activity of the films.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yuehui Wang, Zhijiang Zhou, Ye Han
Summary: Conventional fossil fuel-based packaging materials pose challenges to food safety and environmental pollution. This study successfully developed a blend film using chitosan and levan as the base, which exhibited superior mechanical strength, UV absorption, and lower water vapor permeability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Veena G. Bhat, Shivayogi S. Narasagoudr, Saraswati P. Masti, Ravindra B. Chougale, Yogesh Shanbhag
Summary: The study successfully prepared CGPH active films with improved stability and mechanical properties by adding HCA. The films exhibited antibacterial properties and acted as a barrier to UV light, making them suitable for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Peng Fei, Zhigang Zhang, Youlin Wu, Liping Xiao, Yuanhong Zhuang, Nengshui Ding, Bingqing Huang
Summary: In this study, p-coumaric acid and caffeic acid were grafted onto chitosan to improve its properties and expand its application in the food industry. The modified chitosan exhibited enhanced water solubility, antioxidation, and antibacterial activities. Coating the modified chitosan on the pork surface effectively inhibited spoilage and prolonged the shelf life of pork.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Su Jin Lee, Min A. Gwak, Kiramage Chathuranga, Jong Soo Le, Jaseung Koo, Won Ho Park
Summary: In this study, multifunctional tannic acid (TA) was incorporated into pristine chitosan (CS) to prepare CS-TA composite films with excellent mechanical, antioxidant, and antibacterial properties. The composite films effectively reduced enzymatic browning and water loss from food, making them suitable for long-term food storage as active packaging materials.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Lingaraj Kariyappa Kurabetta, Saraswati P. Masti, Manjunath P. Eelager, Manjushree Nagaraj Gunaki, Suhasini Madihalli, Ajitkumar Appayya Hunashyal, Ravindra B. Chougale, S. K. Praveen Kumar, Arihant Jayawant Kadapure
Summary: In this study, eco-friendly films made of cationic starch/chitosan incorporated with tannic acid were prepared using an inexpensive solvent casting technique. The influence of tannic acid on the physico-chemical and antimicrobial properties of the films was investigated. The results showed that the films had high tensile strength, excellent water resistance, and antioxidant capacity, and were effective against foodborne pathogens and in extending the shelf life of food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Manni Ren, Zhe Cai, Li Chen, Hafida Wahia, Li Zhang, Yang Wang, Xiaojie Yu, Cunshan Zhou
Summary: The study showed that films based on zein/chitosan incorporated with curcumin and eugenol significantly improved mechanical properties and bioactivity, playing a vital role in extending the shelf life of blueberries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Biochemistry & Molecular Biology
Qi Zhou, Weiqing Lan, Jing Xie
Summary: This review provides an in-depth understanding of the structure and biological activity of chitosan and phenolic acid, as well as various synthetic techniques employed in their modification. Phenolic acid-chitosan derivatives exhibit improved physicochemical properties and enhanced antibacterial and antioxidant activities, making them promising for food preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Dawei Yun, Yan Qin, Jixian Zhang, Man Zhang, Chunlu Qian, Jun Liu
Summary: Chitosan films containing different percentages of polyphenol-rich rambutan peel extract were developed and characterized. Films with 5% RPE showed the best barrier properties and strongest antioxidant and antimicrobial activities. Results from pork preservation study indicated that pork wrapped with 5% RPE films exhibited the best preservation effects and sensory attributes on the eighth day.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Fengyu Bi, Yan Qin, Dan Chen, Juan Kan, Jun Liu
Summary: Luteolin-loaded nanoemulsions showed high stability and encapsulation efficiency. Incorporating nano-encapsulated luteolin into chitosan-based film enhanced water vapor and oxygen barrier abilities, while slowing down the release rate in fatty food simulant.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Engineering, Environmental
S. Mohan, T. G. Unnikrishnan, Umang Dubey, M. Ramesh, K. Panneerselvam
Summary: Antimicrobial and biodegradable film-forming biopolymers, such as chitosan combined with Mustard oil, show great potential for applications in food packaging. The inclusion of Mustard oil improves the physical, mechanical, thermal, antibacterial, and antioxidant properties of the film. Additionally, the composite films demonstrate good soil biodegradation, making them environmentally friendly.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Juan Kan, Jing Liu, Huimin Yong, Jun Liu
Summary: Colorimetric labels were prepared by combining black eggplant anthocyanins or black goji berry anthocyanins with different polysaccharides and polyvinyl alcohol. The structure, property and functionality of the labels were determined. Results showed that the source of anthocyanins and the character of polysaccharides had an impact on the labels.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Xiyu Yao, Dawei Yun, Fengfeng Xu, Dan Chen, Jun Liu
Summary: A double-layer film was prepared by immobilizing red pitaya betacyanins and titanium dioxide nanoparticles in locust bean gum/polyvinyl alcohol and agar/polyvinyl alcohol film matrices, respectively. The double-layer film showed good physical properties and had the ability to indicate shrimp freshness by changing color.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Dawei Yun, Zeyu Wang, Chenchen Li, Dan Chen, Jun Liu
Summary: Citrus peels contain valuable biopolymers and bioactive substances, which can be used to develop food packaging films. In this study, active packaging films were prepared from citrus peel powder of four different citrus fruits. These films exhibited rough surface and transverse with yellow or flesh color. They had suitable structural and functional properties, such as moisture content, water contact angle, water vapor permeability, oxygen permeability, tensile strength, elongation at break, antioxidant and antimicrobial activity. Among the films, mandarin peel powder based film showed the highest effectiveness in retarding corn oil oxidation.
Article
Food Science & Technology
Zeyu Wang, Chenchen Li, Dawei Yun, Mohammad Imtiyaj Khan, Chao Tang, Jun Liu
Summary: This study developed shrimp freshness monitoring labels by directly complexing red pitaya peel powder with cassava starch. The labels demonstrated specific physical and functional properties in terms of thickness, moisture content, color, gas and water vapor permeability, contact angle, tensile strength, and elongation at break. The labels also showed strong light blocking ability, antioxidant activity, and antibacterial activity. They presented obvious color changes when used to monitor the freshness of shrimps and had good color stability during storage. These labels have the potential to be used as intelligent packaging materials in the food industry.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Chenchen Li, Jian Sun, Dawei Yun, Zeyu Wang, Chao Tang, Jun Liu
Summary: A new method was developed to prepare color-changeable smart packaging films based on cooked purple sweet potato. Steaming and boiling treatments were beneficial to retain anthocyanins in purple sweet potato, while uncooked and roasting treatments were detrimental to maintain the stability of anthocyanins. The films prepared from steamed and boiled purple sweet potato had better microstructures, higher crystallinity, stronger barrier ability, mechanical property, thermal stability, antioxidant activity, and pH-/ammonia-sensitivity.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fengfeng Xu, Yamei Yan, Xiaoqian Huang, Dawei Yun, Chao Tang, Jun Liu
Summary: In this study, freshness indicators were prepared by anchoring black wolfberry anthocyanins into a starch/polyvinyl alcohol matrix and adjusting the pH value. The pH value was found to greatly affect the morphology and hydrogen bonding strength of the indicators. The indicators prepared at pH 3.0 showed the highest barrier ability and antioxidant activity. The indicators prepared at pH 3.0, 4.0, and 5.0 exhibited remarkable color changes when exposed to buffer solutions and ammonia gas. The indicator prepared at pH 3.0 effectively indicated the freshness of chilled shrimp through color changes.
Article
Food Science & Technology
Dawei Yun, Chenchen Li, Zeyu Wang, Fengfeng Xu, Dan Chen, Jun Liu
Summary: Freshness indicating labels were prepared using passion fruit peel powder rich in dietary fibers and anthocyanins, and the hydrophobicity of the labels was increased by treatment with stearic acid ethanol solution. The stearic acid treatment effectively reduced moisture content, hydrophilicity, water vapor permeability, and water uptake ability of the labels, while improving tensile strength and thermal stability. The pH-dependent color change ability of the labels was well maintained. This study provides a new and facile way to prepare freshness indicating labels.
Article
Food Science & Technology
Chao Tang, Jiaqi Han, Dan Chen, Shuai Zong, Jun Liu, Juan Kan, Chunlu Qian, Changhai Jin
Summary: Purple sweet potato is a main food crop abundant in anthocyanins, starches, non-starch polysaccharides, caffeoylquinic acid derivatives, vitamins and minerals. Anthocyanins in purple sweet potato have potential applications in food, cosmetics and pharmaceuticals due to their heat resistance and ultraviolet stability. Additionally, they have been found to possess various health-promoting activities such as antioxidant, anti-inflammatory, anticancer, hypouricemic, hepatoprotective, hypolipidemic, hypoglycemic, and neuroprotective effects. This review summarizes recent advances on the health-promoting activities of purple sweet potato anthocyanins, providing a theoretical basis for the development of functional foods.
Article
Food Science & Technology
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Summary: This study examined the effects of different cooking methods on the texture and flavor of lotus root. Boiling, steaming, and frying all resulted in decreased hardness and springiness, while frying significantly increased gumminess, chewiness, and cohesiveness. Liquid chromatography and electronic tongue analysis were used to determine the flavor components in lotus root, and gas chromatography-mass spectrometry and electronic nose were used to identify volatile flavor compounds. The results showed that boiling and steaming led to a decrease in flavor substances and changes in texture characteristics, while deep-frying increased the content of volatile flavor compounds, particularly aldehydes. Electronic tongue, nose, and principal component analysis effectively differentiated the taste and smell of lotus root before and after cooking, with boiled lotus root exhibiting the most natural and characteristic taste and smell among the four groups.
Article
Biochemistry & Molecular Biology
Xiaoqian Huang, Fengfeng Xu, Dawei Yun, Chenchen Li, Juan Kan, Jun Liu
Summary: pH-responsive color-changeable films were developed by adding different concentrations (1%, 2%, and 3%) of hyacinth bean anthocyanins (HBA) to a blend matrix of guar gum and polyvinyl alcohol. The films exhibited purple color due to the pH-dependent color-changing pigments of HBA. Addition of 2% and 3% HBA improved the uniformity, compactness, and barrier properties of the films. The films showed sensitivity to pH changes and ammonia vapor, undergoing noticeable color changes from purple to green to yellow-green. Moreover, the film containing 2% HBA demonstrated color changes from purple to green when chilled shrimp and pork decayed, making it suitable for monitoring the freshness of meat products in intelligent packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Xiaoqian Huang, Jiangfeng Song, Fengfeng Xu, Dawei Yun, Chenchen Li, Jun Liu
Summary: Food packaging films with guar gum/polyvinyl alcohol as matrix, 2% Ag nanoparticles as reinforcing filler and antimicrobial agent, and 1%, 2%, and 3% pokeweed betacyanins as colorant and antioxidant agent were prepared. The films exhibited improved barrier capacity, stiffness, thermal stability, and antioxidant/antibacterial activity. The films with AgNPs and 2% or 3% PB showed shrimp freshness through film color changes in the shrimp spoilage test, demonstrating the potential use of these films in active and smart packaging.
Article
Food Science & Technology
Dan Chen, Jialiang Lv, Taoan Han, Juan Kan, Chang-Hai Jin, Jun Liu
Summary: This study investigates the potential effects of tea flower extract (TFE) intake. The results suggest that long-term TFE consumption can enhance liver antioxidant capacity and modulate gut ecological status.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2023)
Article
Food Science & Technology
Fengfeng Xu, Dawei Yun, Xiaoqian Huang, Bixue Sun, Chao Tang, Jun Liu
Summary: Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The effects of cooked amaranth juice and bergamot essential oil on the properties of pullulan films were investigated. The addition of cooked amaranth juice resulted in color-changeability and changes in the inner structure and crystallinity of the films. The addition of bergamot essential oil further improved the barrier properties, antioxidant activity, and thermal stability. The films containing cooked amaranth juice were also able to monitor the freshness of shrimp through color changes.
Review
Biochemistry & Molecular Biology
Chao Tang, Ruizheng Zhou, Kexin Cao, Jun Liu, Juan Kan, Chunlu Qian, Changhai Jin
Summary: Unhealthy dietary pattern-induced type 2 diabetes mellitus is a global threat to human health. Research has shown that the pathophysiology of this condition is closely associated with dysregulated glucose and energy metabolism, oxidative stress, endoplasmic reticulum stress, metabolic inflammation, and gut microbiota dysbiosis. Insulin resistance and deficiency are the key factors underlying type 2 diabetes mellitus. Natural polysaccharides have gained attention for their hypoglycemic, energy-regulating, antioxidant, anti-inflammatory, and prebiotic activities. This review comprehensively summarizes the hypoglycemic mechanisms of natural polysaccharides and provides a theoretical basis for the development of functional foods, focusing on their regulatory effects on glucose metabolism, insulin resistance, and mitochondrial dysfunction.
Review
Agriculture, Multidisciplinary
Dawei Yun, Jun Liu
Summary: Citrus processing wastes have great potential in the development of food packaging films. These films, prepared using different forms of citrus processing wastes, show improved physical properties and enhanced antioxidant and antimicrobial activities. They have wide applications in the preservation of aquatic products, baked food, fruits, vegetables, and meats.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2022)
