Article
Polymer Science
Alejandro Aragon-Gutierrez, Estela Rosa, Miriam Gallur, Daniel Lopez, Pilar Hernandez-Munoz, Rafael Gavara
Summary: In this study, antimicrobial and antioxidant films based on EVOH copolymer containing low amounts of ferulic acid were successfully developed by melt extrusion. The films exhibited UV blocking effect, improved thermal stability, increased water vapor and oxygen transmission rates, and showed significant antioxidant and antimicrobial activity. This suggests the potential applications of ferulic acid in active packaging for food products.
Review
Polymer Science
Ana G. Azevedo, Carolina Barros, Sonia Miranda, Ana Vera Machado, Olga Castro, Bruno Silva, Margarida Saraiva, Ana Sanches Silva, Lorenzo Pastrana, Olga Sousa Carneiro, Miguel A. Cerqueira
Summary: Active food packaging is an important and challenging field for finding innovative and economically viable strategies that are compatible with conventional production processes. The direct incorporation of active agents in polymer films poses challenges due to their sensitivity to high temperatures and difficulties in dispersing them in high viscosity polymer matrices. This review provides an overview of methodologies and processes used in the production of active packaging and discusses different technologies and methods for incorporating active agents.
Review
Biochemistry & Molecular Biology
Ajit Kumar Singh, Jae Young Kim, Youn Suk Lee
Summary: In recent years, there has been an increasing demand for high-quality, ready-to-eat food products. This has led to research on novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings is an innovative approach that can improve the oxidative status and antimicrobial properties of food products.
Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Review
Biochemistry & Molecular Biology
Mariana A. Andrade, Cassia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
Summary: Citrus production generates a significant amount of by-products/waste annually, which can be utilized to obtain extracts that are rich in bioactive compounds for various food applications. Distillation and solvent extraction are the most commonly used methods, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. The main active compounds found in these extracts and essential oils are D-limonene, carotenoids, and carbohydrates. The extracted compounds, along with the abundant carbohydrate pectin found in citrus peels, can be utilized in the development of biodegradable food packaging and the enhancement of food shelf-life through direct or indirect addition to foods. This review emphasizes the importance of extraction techniques and the application of extracted compounds in food industry.
Review
Multidisciplinary Sciences
Shahida Anusha Siddiqui, Sipper Khan, Mohammad Mehdizadeh, Nur Alim Bahmid, Danung Nur Adli, Tony R. Walker, Rosa Perestrelo, Jose S. Camara
Summary: Designing and manufacturing functional bioactive ingredients and pharmaceuticals have become an international trend. Consumer demand for safe ingredients and concerns over harmful synthetic additives have led food manufacturers to seek safer and sustainable alternatives. Consumers increasingly prefer natural bioactive agents over synthetic compounds, leading to the importance of naturally derived phytochemicals and bioactive compounds with antimicrobial and antioxidant properties in food packaging.
Review
Polymer Science
Ana Beltran Sanahuja, Arantzazu Valdes Garcia
Summary: This review focuses on research studies in the packaging industry regarding food active packaging, specifically on incorporating volatile compounds. It provides an overview of the types of compounds used and strategies for their incorporation into polymeric matrices. Additionally, it discusses the main factors affecting the retention and controlled release of volatile compounds in active food packaging.
Review
Food Science & Technology
Swarup Roy, Parya Ezati, Ajahar Khan, Jong-Whan Rhim
Summary: Research on functional packaging films and their application to food preservation, specifically using quercetin as a bio-based additive, has been actively conducted. Quercetin, a plant-based flavonoid, has been found to improve the physical and functional properties of packaging films, such as mechanical strength, barrier properties, thermal stability, optical properties, antioxidant and antimicrobial activity. Packaging films containing quercetin have the potential to extend shelf life and maintain quality in fresh foods, making them a promising solution for sustainable active packaging applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Anna Martina Tedeschi, Fabrizio Di Caprio, Antonella Piozzi, Francesca Pagnanelli, Iolanda Francolini
Summary: This study combines corn starch and Tetradesmus obliquus microalgae to produce antioxidant starch films as sustainable packaging material. The addition of polyallylamine as a modification agent and dried Tetradesmus obliquus microalgae as an antioxidant filler improved the film's physical properties and antioxidant activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Xingzi Lan, Tingting Luo, Zhixin Zhong, Dongchao Huang, Chengfeng Liang, Yurong Liu, Han Wang, Yadong Tang
Summary: By incorporating antioxidant and antibacterial agents into gelatin nanofibrous membrane and cross-linking at high temperature, the water resistance and antibacterial activity were enhanced, showing great potential in bioactive food packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Maximiliano Rugolo, Rafael Mascoloti Sprea, Maria Ines Dias, Tania C. S. P. Pires, Mikel Anibarro-Ortega, Carolina Barroetavena, Cristina Caleja, Lillian Barros
Summary: This study analyzed the nutritional and nutraceutical composition of 17 wild edible mushroom (WEM) species in the Nothofagus forests of the Andean Patagonian region. The results showed variations in the macronutrient contents, antioxidant capacity, and antimicrobial activity among the different mushroom species. The extracts of Ramaria demonstrated the highest antioxidant capacity. These findings are important for promoting the sustainable use of WEMs and incorporating them into functional diets and mycogastronomy linked to tourism development.
Review
Food Science & Technology
Wenzhang Chen, Shaobo Ma, Qiankun Wang, David Julian McClements, Xuebo Liu, To Ngai, Fuguo Liu
Summary: Biodegradable films made from food ingredients are being developed as sustainable alternatives to plastics, with a focus on creating active packaging materials. These films are carefully designed to meet the required properties for commercial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Tarsila Rodrigues Arruda, Patricia Campos Bernardes, Allan Robledo Fialho e Moraes, Clara Suprani Marques, Patricia Fontes Pinheiro, Taila Veloso de Oliveira, Sukarno Olavo Ferreira, Emiliane Andrade Araujo Naves, Nilda de Fatima Ferreira Soares
Summary: The functional properties of hop extract rich in beta-acids, as potassium-salts structures (KBA), were investigated for the development of sustainable active food packaging. The addition of KBA to polylactic acid (PLA)-based sheets affected their mechanical and thermal properties, as well as the surface hydrophobicity. The antimicrobial properties of the KBA-added sheets showed great potential against Staphylococcus aureus and Listeria monocytogenes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Mayra C. Garcia-Anaya, David R. Sepulveda, Claudio Rios-Velasco, Carlos H. Acosta-Muniz
Summary: In this study, the authors investigated the use of A511 bacteriophage in a WPI-based coating to control Listeria monocytogenes in cheese. They found that the bacteriophage remained stable in the coating for 16 days, but its application on cheese resulted in a reduction in bacterial counts. The coating also had an effect on the color, hardness, and springiness of the cheese. Overall, the results suggest that the A511 bacteriophage-WPI coating is a promising tool for L. monocytogenes control in cheese.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Fei Pan, Lei Zhao, Shengbao Cai, Xiaoning Tang, Arshad Mehmood, Fawze Alnadari, Tuohetisayipu Tuersuntuoheti, Na Zhou, Xin Ai
Summary: This study investigated the physicochemical properties and 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid (POA) or oleic acid (OA) in macadamia oil. The results showed that MiAMP2 was highly hydrophilic and had a unique structure which facilitated binding with POA and OA, providing a new theoretical basis for the future application of macadamia nut protein.
Article
Biochemistry & Molecular Biology
Mustapha Muhammad Nasiru, Muhammad Umair, Evans Frimpong Boateng, Fawze Alnadari, Kashif-ur Rehman Khan, Zhaobin Wang, Ji Luo, Wenjing Yan, Hong Zhuang, Ali Majrashi, Jianhao Zhang, Sameh A. Korma
Summary: High-voltage cold plasma treatment significantly influences the odor and taste attributes of egg white protein, with a more pronounced effect at 60 and 120 seconds of treatment. E-nose, E-tongue, and HS-GC-IMS techniques can accurately identify flavor fingerprints in egg white protein and distinguish responses to different treatment times.
Article
Agriculture, Multidisciplinary
Zhuqing Dai, Zhixian Li, Enjuan Shi, Meimei Nie, Lei Feng, Guijie Chen, Ruichang Gao, Xiaoxiong Zeng, Dajing Li
Summary: Recent studies have found a strong connection between carotenoids and gut microflora, but the relationship between their structure and activity is still not fully understood. This study used an in vitro fermentation model to investigate the interaction between four typical carotenoids and gut microflora. The results showed that carotenoid supplements significantly increased the production of short-chain fatty acids and influenced the composition of gut microflora.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Xuhui Kan, Yuhang Hu, Yujie Huang, Xia Fan, Guijie Chen, Hong Ye, Xiaoxiong Zeng
Summary: This study prepared a novel emulsifier WPI-GA-C and investigated its effects on human gut microbiota. The results showed that WPI-GA-C-stabilized emulsion could significantly modulate the composition and abundance of gut microbiota, indicating its potential to promote healthy changes in human gut microbiota.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Yujia Peng, Wei Dong, Guijie Chen, Jia Mi, Lu Lu, Zhiyong Xie, Weiqi Xu, Wangting Zhou, Yi Sun, Xiaoxiong Zeng, Youlong Cao, Yamei Yan
Summary: In this study, it was discovered that anthocyanins from Lycium ruthenicum Murray (ACN) effectively improved neuroinflammation induced by a high-fructose diet (HFrD) in mice. ACN enhanced the integrity of the intestinal barrier and suppressed the toll-like receptor 4 (TLR4) signaling pathway to ameliorate neuroinflammation, which was confirmed through Tlr4-/- mice. Furthermore, ACN was able to regulate the dysbiosis of gut microbiota induced by HFrD.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Baoming Tian, Renjian Liu, Tianrui Xu, Ming Cai, Rongliang Mao, Liangshui Huang, Kai Yang, Xiaoxiong Zeng, Sun Peilong
Summary: This study investigated the effects of Hericium erinaceus polysaccharides (HEP) on immunoregulation and gut microbiota (GM) in cyclophosphamide (CTX)-treated mice. The results showed that HEP improved immune function and GM dysregulation caused by CTX. In addition, HEP increased the abundance of short-chain fatty acid (SCFA)-producing bacteria and enhanced the TLR4/NF-kappa B pathway.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Fawze Alnadari, Sam Al-Dalali, Mustapha Muhammad Nasiru, Evans Boateng Frimpong, Yuhang Hu, Dyaaaldin Abdalmegeed, Zhuqing Dai, Abdulrahman AL-Ammari, Guijie Chen, Xiaoxiong Zeng
Summary: A new method for drying beef and chicken meats at low temperatures was developed using a composite film containing sodium carboxymethyl cellulose-gum Arabic and anthocyanins from Cinnamomum camphora fruit peel. This film improved the physicochemical properties, morphology, melting, molecular, antioxidant, and antimicrobial properties of the dehydrated meats. The film-dried meats showed higher dehydration ratios, more stable pH and color, better rehydration rate, sensory quality, and microbial growth inhibition compared to control samples without film.
Article
Agriculture, Multidisciplinary
Zhiyong Xie, Ziqi Zeng, Guijie Chen, Wei Dong, Yujia Peng, Weiqi Xu, Yi Sun, Xiaoxiong Zeng, Zhonghua Liu
Summary: The intracellular polysaccharides of Aspergilluscristatus (IPSs) from Fuzhuan brick tea have been found to improve immune function and modulate gut microbiota. In this study, it was demonstrated that the purified fraction of IPSs (IPSs-2) can protect against colitis in mice induced by dextran sulfate sodium (DSS) through various mechanisms, including reducing inflammation, repairing intestinal barrier function, and modulating gut microbiota.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Chunxu Chen, Tianhui Li, Guijie Chen, Dan Chen, Yujia Peng, Bing Hu, Yi Sun, Xiaoxiong Zeng
Summary: Sialylated IgG is a glycoprotein in breast milk with anti-inflammatory properties. Previous research has shown that sialylated IgG can promote the growth of Bifidobacterium in the gut microbiota of healthy individuals. This study investigated the prebiotic effect of sialylated IgG on the gut microbiota of patients with inflammatory bowel disease (IBD) through in vitro fermentation.
Article
Food Science & Technology
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Muhammad Umair, Zhaobin Wang, Ahmed M. Senan, Wenjing Yan, Hong Zhuang, Jianhao Zhang
Summary: This study investigated the effects of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) treatment on the functional, rheological, and structural characteristics of egg white proteins (EWPs). The results showed that longer plasma treatment improved the solubility, foam and emulsion stabilities, and water and oil-holding capacities of EWPs. DBD-CAP also altered the secondary structure of EWPs, increasing alpha-helix, beta-sheets, and beta-turns, while decreasing random coils. These findings suggest that mild oxidation induced by plasma treatment enhances the attributes and structure of EWPs, potentially benefiting their utilization in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Plant Sciences
Mostafa Gouda, Sanusi Shamsudeen Nassarawa, S. Dutta Gupta, Nassarawa Ism'il Sanusi, Mustapha Muhammad Nasiru
Summary: The study reveals that using CO2 in the storage of onions can effectively reduce weight loss, increase antioxidant enzyme activity, and improve sugar levels. Additionally, it highlights the potential of high concentration CO2 storage in enhancing the nutritional content of onions.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Xianghui Kong, Weiqi Xu, Kaixin Zhang, Guijie Chen, Xiaoxiong Zeng
Summary: This study aimed to investigate the catechin conversion and enzymatic synthesis of TFs and TSs using PPO from potato tuber. The results showed that temperature, pH, and duration significantly influenced the conversion of catechins and formation of TFs and TSs. Most of catechin substrates were consumed within 60-90 minutes of the reaction, resulting in high amounts of TFs and TSs. TSs content was significantly higher than TFs, with TSs reaching over three times the maximum content of TFs. Lower temperature favored the production of dimers, especially TFs. Higher pH led to higher catechin consumption and TSs content, while TFs reached their maximum content at pH 5.0. These findings provide a theoretical basis and practical guidance for the targeted processing of tea catechin dimers in vitro.
Article
Chemistry, Applied
Xuhui Kan, Zhuqing Dai, Dan Chen, Xiaoxiong Zeng, Xia Fan
Summary: This study investigated the potential of whey protein isolate-gum Arabic Maillard conjugates (WPIGA-C) as emulsifiers for stabilizing high internal phase emulsions (HIPEs) and preparing HIPEs with improved properties for personalized functional foods and 3D printing. The results showed that the concentration of WPIGA-C and oil mass fraction had significant effects on the properties of HIPEs. HIPEs stabilized with 3% WPIGA-C and 80% oil mass fraction exhibited better properties compared to lower concentrations of WPIGA-C and oil mass fractions. WPIGA-C could be used to prepare stable HIPEs as potential inks for 3D printing.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Wangting Zhou, Peiyun Liu, Weiqi Xu, Linwu Ran, Yamei Yan, Lu Lu, Xiaoxiong Zeng, Youlong Cao, Jia Mi
Summary: Polysaccharides from Lycium barbarum (LBPs-4) can improve glucose metabolism and intestinal barrier function by enhancing the integrity of the intestinal barrier and modulating the composition of the gut microbiota. This suggests that LBPs-4 has potential as a prebiotic for improving glucose metabolism and gut health.
