Article
Chemistry, Applied
Nazila Oladzadabbasabadi, Abdorreza Mohammadi Nafchi, Fazilah Ariffin, M. M. Jeevani Osadee Wijekoon, A. A. Al-Hassan, Mohammed Ali Dheyab, Mehran Ghasemlou
Summary: Chitosan, a renewable material with good biodegradability and natural availability, shows great potential as a food packaging material to extend the shelf-life and maintain the qualities of food commodities. Chitosan-reinforced composites also exhibit antimicrobial, antioxidant, and antifungal activities, making them versatile for various applications.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Siqi Cheng, Feifan Li, Xiaohong Mei
Summary: In this study, edible films based on hordein/chitosan complexes were prepared and their effects on strawberry preservation were evaluated. The results showed that the addition of hordein significantly improved the thermal stability and tensile strength of the composite films, but decreased the elongation at break and water vapor permeability. The composite film HCH5 exhibited the best mechanical and water resistance properties, and effectively preserved strawberry fruits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Marwa Al-Moghazy, Hoda S. El-sayed, Heba H. Salama, Ahmed A. Nada
Summary: Edible packaging materials of encapsulated essential oils in biopolymers, specifically chitosan-based emulsions, have been shown to effectively extend the shelf-life of Karish cheese by inhibiting microbial growth. The encapsulated thyme essential oil in liposomal chitosan emulsions provides a safe and stable preservation method for dairy products.
Article
Food Science & Technology
Yaowen Liu, Shengkui Yi, Dur E. Sameen, Md Alomgir Hossen, Jianwu Dai, Suqing Li, Wen Qin, KangJu Lee
Summary: A composite of CS/HNTs-TP was prepared using 3D printing technology for container fabrication, with optimized printing parameters ensuring high precision and fidelity. Experimental results showed that the CS/HNTs-TP composite effectively maintained the quality of blueberries during storage.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Polymer Science
Tingting Zheng, Pingping Tang, Guoying Li
Summary: Composite films based on collagen and chitosan with different molecular weights and deacetylation degrees were prepared for food packaging. The results showed that the molecular weight and deacetylation degree of chitosan have significant effects on the properties of the composite films. Higher molecular weight and deacetylation degree of chitosan can enhance the light barrier capacity, mechanical, and thermal properties of the films, while chitosan with lower molecular weight of 50 kDa exhibits the best antioxidative and antibacterial activities. Composite films containing chitosan with low molecular weight of 50 kDa and high deacetylation degree of 95% demonstrate better preservation effect in pork.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Mohd Ishfaq Bhat, Navin Chandra Shahi, Umesh Chand Lohani, Shivani Pathania, Sheeba Malik, Shikhangi Singh, Tawheed Amin
Summary: This research investigated the use of a bionanocomposite made of chitosan, CNC, and TiO2 nanoparticles to package freshly sliced apples. The study found that the bionanocomposite with 10% CNC and 3% TiO2 showed significant improvements in mechanical and thermal properties, as well as water sensitivity compared to neat chitosan film. The developed bionanocomposite also demonstrated effective photocatalytic degradation of ethylene and microbes, preserving the quality of fresh-cut apple slices for up to 11 days.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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
Chemistry, Applied
Zijuan Yu, Qinbo Jiang, Dawei Yu, Junli Dong, Yanshun Xu, Wenshui Xia
Summary: The addition of nanoparticles loaded with proanthocyanidins enhanced the mechanical strength, antibacterial properties, barrier ability, and antioxidative performance of the chitosan film matrix. It effectively inhibited the growth of bacteria and slowed down the deterioration of food quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Danmin Yang, Qun Liu, Yahui Gao, Shoumei Wan, Fanrong Meng, Wuyin Weng, Yucang Zhang
Summary: In this study, silver nanoparticles were loaded on chitosan and incorporated into polyvinyl alcohol to develop active food packaging films. The films showed excellent mechanical properties and antibacterial activity, and were effective in reducing weight loss and microbial infection in fruits.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Wei Zhou, Yunxia He, Fei Liu, Liangkun Liao, Xiaobing Huang, Ruyi Li, Ying Zou, Lei Zhou, Liqiang Zou, Yuhuan Liu, Roger Ruan, Jihua Li
Summary: This study successfully developed an active edible film based on CMCS and Pul, incorporated with GEO, which showed good physical properties and preservation effects on mango fruits, suitable for industrial application in fruit preservation.
CARBOHYDRATE POLYMERS
(2021)
Review
Biochemistry & Molecular Biology
Wanessa Sales de Almeida, Durcilene Alves da Silva
Summary: Polysaccharide quaternization can enhance the interaction between polysaccharides and structures with negative charges, increasing their biological activity, without affecting toxicity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yihui Zhao, Yalan Zhang, Hao Dong, Weiliang Wu, Xingfen Yang, Qi He
Summary: Due to global environmental concerns, chitosan has been explored as a sustainable polymer for eco-friendly food packaging. The low mechanical stability and high water sensitivity of pure chitosan films have been improved through the formation of derivatives with better performance. This review provides insight into the network interactions of chitosan and its compounds, highlighting the implications for improvement in antimicrobial ability, mechanical properties, and gas barrier properties of chitosan-based food packaging.
Article
Biochemistry & Molecular Biology
Gerui Ren, Ying He, Junfei Lv, Ying Zhu, Zhengfang Xue, Yujing Zhan, Yufan Sun, Xin Luo, Ting Li, Yuling Song, Fuge Niu, Min Huang, Sheng Fang, Linglin Fu, Hujun Xie
Summary: In this study, pH sensitive colorimetric films with considerable biological activities were prepared for accurate and efficient detection of food freshness. The films exhibited good mechanical properties, high barrier ability, excellent thermal stability, and significant antioxidant and antimicrobial activity. They also showed a sensitive response to pH and ammonia, and provided a dynamic visual color switching for real-time monitoring of freshness via smartphone APP. This multifunctional film has great potential in food preservation and freshness monitoring.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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
Chemistry, Applied
Yuemei Zhang, Lijing Lu, Jing Xu, Haoyue Ning, Lixin Lu
Summary: A chitosan-based bioactive packaging film with good antibacterial and antioxidant activities was developed by loading modified halloysite nanotubes (AHNT) with carvacrol (AHNT-Car) as a nanofiller. The addition of AHNT-Car improved the mechanical and barrier properties of the film, and it also exhibited sustained antioxidant and antibacterial properties, effectively slowing down the spoilage of pork during storage.
FOOD HYDROCOLLOIDS
(2023)
Article
Biotechnology & Applied Microbiology
Tong Liu, Tingting Liu, Hongcheng Liu, Hongxiu Fan, Bingyu Chen, Dawei Wang, Yanrong Zhang, Fengjie Sun
BIOMED RESEARCH INTERNATIONAL
(2019)
Article
Biotechnology & Applied Microbiology
Tong Liu, Bo Lv, Weixuan Zhao, Yuhua Wang, Chunhong Piao, Weichang Dai, Yaohui Hu, Junmei Liu, Hansong Yu, Fengjie Sun
BIOMED RESEARCH INTERNATIONAL
(2020)
Article
Nanoscience & Nanotechnology
Tong Liu, Jingyi Fu, Dongxia Gou, Yanbo Hu, Qilong Tang, Jun Zhao, Xiaohong Li
Summary: The study synthesized a magnetic nanomaterial CS-FeO using chitosan and Fe3O4, showing high adsorption rate and regeneration capability for removing nitrite from water sources.
JOURNAL OF NANOMATERIALS
(2021)
Article
Food Science & Technology
Bo Lyu, Yi Wang, Xin Zhang, Yuxi Chen, Hongling Fu, Tong Liu, Jianyu Hao, Yang Li, Hansong Yu, Lianzhou Jiang
Summary: The study revealed that due to the structural changes caused by fermentation, F-HPIDF showed higher water-holding capacity, water-swelling capacity, heavy metals-adsorption capacity, and harmful substances-adsorption capacity than HPIDF. Additionally, fermentation of HPIDF produced some beneficial substances, which could serve as potential intestinal prebiotics.
Article
Engineering, Chemical
Jun Zhao, Qilong Tang, Jiaxin Liu, Tong Liu, Duo Liu
Summary: An adsorbent composite with high efficiency for chloride ion removal from wastewater was prepared by crosslinking chitosan with beta-cyclodextrin polymer. The composite membrane showed significantly better chloride adsorption performance compared to the chitosan-only membrane, with potential applications in water treatment.
CHEMICAL ENGINEERING & TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Tong Liu, Junbo Li, Hongyu Lei, Xinyu Zhen, Yue Wang, Dongxia Gou, Jun Zhao
Summary: In this study, chitosan/modified beta-cyclodextrin (CS/beta-CDP) composite membranes were used to adsorb bovine serum albumin (BSA) in order to address the issues of poor protein adsorption performance and easy disintegration of pure chitosan membranes. The effects of preparation conditions and adsorption conditions on the composite membrane were thoroughly investigated, and the results showed that the CS/beta-CDP composite membrane exhibited better mechanical properties and lower swelling degree. Physical and chemical characterization of the membranes before and after BSA adsorption confirmed the adsorption mechanism of the composite membrane.
Article
Energy & Fuels
Jun Zhao, Yue Wang, Qilong Tang, Junbo Li, Xin Dou, Dongxia Gou, Tong Liu
Summary: A starch-chitosan composite film material was prepared to adsorb proteins in wastewater through cross-linking reaction. The introduction of starch stabilized the chitosan membrane material. The composite film material maintained a stable form even after being soaked in water for 48 h. The adsorption of bovine serum albumin was found to be in accordance with the quasi-quadratic kinetic model and the Langmuir isotherm model, indicating a spontaneous adsorption process. The prepared composite film material shows great potential for protein adsorption and provides an efficient solution for high-protein wastewater treatment.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Biochemistry & Molecular Biology
Jun Zhao, Yue Wang, Junbo Li, Hongyu Lei, Xinyu Zhen, Dongxia Gou, Tong Liu
Summary: The composite cling film made of chitosan and golden mushroom foot polysaccharide showed better mechanical properties, antioxidant properties, and barrier against UV light and water vapor compared to the single chitosan film. Using blueberry as the object of freshness preservation, it was found that the composite film group had a significantly higher freshness preservation effect, with better antibacterial and antioxidant properties, effectively delaying fruit decay and prolonging the shelf life. Therefore, the chitosan/Enoki mushroom foot polysaccharide composite preservation film has great potential as a new freshness preservation material for blueberry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
