Article
Chemistry, Applied
Qian Luan, Hao Zhang, Jiahui Wang, Yan Li, Miaoyu Gan, Qianchun Deng, Luyun Cai, Hu Tang, Fenghong Huang
Summary: The study suggests that the electrostatically reinforced and sealed nanocellulose-based macrospheres can protect probiotics from the harsh conditions of the stomach and gradually release them in the intestines.
FOOD HYDROCOLLOIDS
(2023)
Review
Chemistry, Applied
Fan Zhu
Summary: Biodegradable food packaging materials using polysaccharides and enriched with plant polyphenols have attracted interest for their potential to extend shelf life, indicate freshness, and potentially prevent virus transmission.
Article
Food Science & Technology
Jianghao Yan, Min Li, Huifang Wang, Xiaojie Lian, Yanying Fan, Zhigao Xie, Baolong Niu, Wenfeng Li
Summary: Novel biodegradable composite packages based on biodegradable materials show enhanced performances in terms of tensile strength, water resistance, and antioxidant activity. The addition of Cu2O@NCs further improves the properties of the films, making them suitable for functional food packaging with great potential.
Article
Chemistry, Applied
Aleksandra Such, Anna Wisla-Swider, Ewelina Wesierska, Ewelina Nowak, Piotr Szatkowski, Joanna Kopcinska, Aneta Koronowicz
Summary: In this study, edible chitosan and alginate coatings with turmeric or oregano additives were developed, and the dose-dependent cytotoxicity of films was evaluated. The films were shown to be non-cytotoxic in cell line studies. HepG2 cells exhibited increased cell proliferation with the addition of turmeric additives (3, 4, and 7 mg/mL of OS3), while oregano additives (1% v/v) resulted in films with higher elongation at break and tensile strength. These coatings demonstrated potent antimicrobial properties when tested on tofu.
Article
Nanoscience & Nanotechnology
Thuvarakhan Gnanasampanthan, Jana F. Karthaeuser, Stephan Spoellmann, Robin Wanka, Hans-Werner Becker, Axel Rosenhahn
Summary: Amphiphilic polysaccharides were fabricated by coupling hydrophobic PFPA to hydrophilic alginic acid, and their resistance against protein adsorption and marine fouling organisms was explored. The amphiphilic multilayers exhibited higher resistance towards protein adsorption and microfouling marine organisms compared to multilayers without fluoroalkyl groups.
ACS APPLIED MATERIALS & INTERFACES
(2022)
Review
Chemistry, Applied
Wanli Zhang, Milad Hadidi, Asli Can Karaca, Sara Hedayati, Mohammad Tarahi, Elham Assadpour, Seid Mahdi Jafari
Summary: Chitosan (CS), as a bio-renewable natural material, has the potential to be used in food packaging films (PFs)/coatings as a biopolymer. However, its poor solubility in dilute acid solutions and limited antioxidant and antimicrobial activities restrict its application in PFs/coatings. Chemical modification of CS, particularly through graft copolymerization, has been widely studied to address these limitations. This work reviews the progress of CS grafted PA (CS-g-PA) based films, discussing the chemistry and methods of preparing CS-g-PA and the effects of different PAs grafting on CS film properties. Additionally, the application of CS-g-PA functionalized PFs/coatings for food preservation is explored. It is concluded that modifying the properties of CS-based films through PA grafting can enhance the food preservation capability of CS-based films/coatings.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Tiago M. Vieira, Margarida Moldao-Martins, Vitor D. Alves
Summary: This study aimed to develop edible monolayer emulsion-based barriers with polysaccharides, soy lecithin, and olive oil. The barriers showed potential for use in producing edible/biodegradable films or coatings due to their high water resistance. The research demonstrated that the inclusion of crosslinking agents decreased water vapor permeability and improved mechanical properties of the films.
Article
Food Science & Technology
Juliana Beatriz Miazaki, Adriele Rodrigues dos Santos, Camila Fabiano de Freitas, Ana Paula Stafussa, Jane Martha Graton Mikcha, Rita de Cassia Bergamasco, Lucineia Aparecida Cestari Tonon, Grasiele Scaramal Madrona, Wilker Caetano, Leandro Herculano da Silva, Monica Regina da Silva Scapim
Summary: The present study evaluated the efficiency of an edible coating of alginate and erythrosine in the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation of Microorganisms (PDIM). The results showed that the use of 100 mu mol/L erythrosine in the coating had better antimicrobial effect without compromising the sensory attributes and nutritional characteristics of ricotta cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Saurabh Bhatia, Ahmed Al-Harrasi, Yasir Abbas Shah, Muhammad Jawad, Mohammed Said Al-Azri, Sana Ullah, Md Khalid Anwer, Mohammed F. Aldawsari, Esra Koca, Levent Yurdaer Aydemir
Summary: The aqueous extract of Ficus racemosa fruit was used to fabricate chitosan and sodium alginate-based edible films for the first time. The addition of Ficus fruit extract into the films improved their thermal stability and antioxidant properties, while affecting properties such as transparency, crystallinity, tensile strength, and water vapor permeability. This study suggests that Ficus fruit extract can be used as a natural plant-based extract to develop food packaging material with enhanced physicochemical and antioxidant properties.
Article
Chemistry, Multidisciplinary
Kristjan Kalam, Markus Otsus, Jekaterina Kozlova, Aivar Tarre, Aarne Kasikov, Raul Rammula, Joosep Link, Raivo Stern, Guillermo Vinuesa, Jose Miguel Lendinez, Salvador Duenas, Helena Castan, Aile Tamm, Kaupo Kukli
Summary: HfO2 and Fe2O3 thin films and laminated stacks were grown by atomic layer deposition, and nonlinear, saturating, and hysteretic magnetization behavior was observed. Magnetization was mainly influenced by the content of Fe2O3, but the choice of appropriate ratios of HfO2 and Fe2O3 could enhance coercive force.
Article
Materials Science, Coatings & Films
Weishi Zheng, Chuntao Chen, Xujun Zhang, Xiaodong Wen, Yuanxiang Xiao, Lin Li, Qingbo Xu, Feiya Fu, Hongyan Diao, Xiangdong Liu
Summary: A hemostatic material was developed by successively constructing carboxymethyl chitosan (CMC), gelatin, and alginate onto a cotton gauze surface through a layer-by-layer process, demonstrating high fluid absorption, excellent biocompatibility, and hemocompatibility. Animal tests showed better hemostatic performance compared to cotton gauze, with a significant promotion effect on wound healing demonstrated in a mouse defect wound model.
SURFACE & COATINGS TECHNOLOGY
(2021)
Review
Chemistry, Applied
Xinhui Zhang, Balarabe B. Ismail, Huan Cheng, Tony Z. Jin, Mengyan Qian, Saifanassour Ali Arabi, Donghong Liu, Mingming Guo
Summary: Antimicrobial packaging using chitosan and essential oils has become a trend to meet the increasing demand for fresh and ready-to-eat foods, effectively controlling microbial growth and maintaining food quality and safety. Essential oils as natural antimicrobial agents have broad potential applications in food products. The potential application of antimicrobial packaging using chitosan-essential oil composite films or coatings for food preservation was emphasized in this review.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Physical
Natalia N. Drozd, Alexey P. Lunkov, Balzhima Ts Shagdarova, Yulia Zhuikova, Alla Il'ina, Valery P. Varlamov
Summary: The surface of polyurethane plates was activated and modified by applying polyelectrolytes, resulting in improved hydrophilic properties and increased thromboresistance. The modified plates showed enhanced clotting and recalcification time in vitro, as well as minimal hemolysis.
SURFACES AND INTERFACES
(2022)
Article
Chemistry, Physical
Duangkamol Dechojarassri, Tomoki Okada, Hiroshi Tamura, Tetsuya Furuike
Summary: The cytotoxicity of hyaluronic acid/chitosan/bacterial cellulose-based (BC(CS/HA)) membranes was evaluated and compared to that of alginate/chitosan/bacterial cellulose-based (BC(CS/Alg)) membranes. Scanning electron microscopy showed that the fiber diameter in BC(CS/HA) membranes was larger than that in BC(CS/Alg) membranes. The BC(CS/HA)(5) membrane exhibited high biocompatibility and is a promising material for wound dressings.
Review
Polymer Science
Elsa Diaz-Montes, Roberto Castro-Munoz
Summary: The current challenges in the food industry include the natural ripening process and short shelf-life of fresh products. Chitosan is a common material in biodegradable packaging and shows promise in food preservation.
Review
Food Science & Technology
M. Morales-de La Pena, L. M. Rabago-Panduro, O. Martin-Belloso, J. Welti-Chanes
Summary: Pecan kernels and oil are gourmet products with nutty flavor and functional properties. They are important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. However, incorporating pecan byproducts into food formulations is a great challenge due to their technological characteristics still being under study.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Sandra Gonzalez-Casado, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: Pulsed light treatment can accelerate the accumulation of carotenoids in tomatoes, with the best results observed using visible + near-infrared light. However, UV-light exposure does not enhance carotenoid concentrations.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Manuel Reynaldo Cruz-Valenzuela, Rosa E. Ayala-Soto, Jesus Fernando Ayala-Zavala, Brenda A. Espinoza-Silva, Gustavo A. Gonzalez-Aguilar, Olga Martin-Belloso, Robert Soliva-Fortuny, Filomena Nazzaro, Florinda Fratianni, Melvin R. Tapia-Rodriguez, Ariadna Thalia Bernal-Mercado
Summary: Aqueous pomegranate peel extract (PPE) shows higher total phenolic and flavonoid content, better antioxidant capacity, and exhibits antimicrobial and anti-quorum sensing activity. The main phenolic compounds identified are chlorogenic and gallic acids. Treatment of alfalfa sprouts with aqueous PPE reduces bacterial counts and enhances antioxidant capacity.
Article
Food Science & Technology
Ana A. Vaz, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martin-Belloso
Summary: The study aims to characterize the composition, physicochemical properties, and phenolic profile of dietary fibre concentrates (DFCs) derived from by-products of the agro-food industry. The DFCs showed high levels of dietary fibre, good water holding and retention capacity, and varying concentrations of phenolic compounds. In vitro digestion experiments revealed the release and transformation of soluble phenolic compounds, highlighting the potential of DFCs as functional ingredients in DF-enriched foods.
Article
Biochemistry & Molecular Biology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: The addition of alginate at different concentrations (0-1.5%) has significant effects on the digestion and stability of curcumin-loaded nanoemulsions. Results show that the addition of alginate can prevent curcumin degradation during digestion and improve the stability of the nanoemulsions. However, it also reduces lipid digestibility and curcumin bioaccessibility.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Monica Paesa, Carmen Ancin-Azpilicueta, Gustavo Velderrain-Rodriguez, Olga Martin-Belloso, Oreste Gualillo, Jesus Osada, Maria Jesus Rodriguez-Yoldi, Gracia Mendoza
Summary: This study investigated the potential of onion waste products in inhibiting molecular events involved in osteoarthritis. Onion extracts showed high content of phenolic compounds and antioxidant properties, demonstrated cytocompatibility with chondrogenic cell line ATDC-5, and effectively inhibited molecular markers related to inflammation and cartilage degradation.
Article
Biochemistry & Molecular Biology
Isabel Odriozola-Serrano, Danielle P. Nogueira, Irene Esparza, Ana A. Vaz, Nerea Jimenez-Moreno, Olga Martin-Belloso, Carmen Ancin-Azpilicueta
Summary: The research found that dog rose fruits are a great source of antioxidant compounds, and their health benefits depend on how well these compounds are digested. The study also showed that the rosehip extract has high bioaccessibility and antioxidant activity.
Review
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: In recent years, there has been a significant increase in the trend towards consuming more natural and sustainable foods. This has prompted research into new sources of bioactive compounds and extraction methods that have less environmental impact. In addition, there is a focus on using ingredients of natural origin in the formulation of systems to protect these compounds. This review article discusses novel natural alternative sources of bioactive compounds and the use of natural emulsifiers in emulsion-based delivery systems to protect these compounds.
Review
Food Science & Technology
Mariana de la Pena, Graciela A. Miranda-Mejia, Olga Martin-Belloso
Summary: Fermentation has long been utilized for food preservation and the development of natural products with functional properties. Nowadays, fermented foods and beverages are highly sought after due to their perceived naturalness and potential as sources of functional compounds. Research efforts have led to a better understanding of the reactions and changes that occur during fermentation, allowing for improvements in efficiency, safety, cost, and quality of production. This review aims to gather recent and relevant information on the evolution of fermentation, particularly in the development of fermented beverages for the functional food market.
Article
Biophysics
Gustavo Velderrain-Rodriguez, Cynthia Fontes-Candia, Amparo Lopez-Rubio, Marta Martinez-Sanz, Olga Martin-Belloso, Laura Salvia-Trujillo
Summary: This study aimed to investigate the structural changes, lipolysis kinetics, and curcumin bioaccessibility of κ-carrageenan (KC) or agar (AG) emulsion gels (EG) and KC oil-filled aerogels (OAG) during in vitro digestion. The results showed that EG and aerogels released bulk oil and gelled material in the stomach phase, but the release was lower in EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels exhibited a wide range of particle sizes due to undigested lipid material and gelled structures. Adding curcumin to the lipid phase did not cause significant structural modifications during digestion. The lipolysis kinetics were slower and lower in κ-carrageenan emulsion gels compared to agar-based gels. Curcumin decreased the lipolysis in all structures and showed high bioaccessibility in intestinal fluids.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Anna Molet-Rodriguez, Mohsen Ramezani, Laura Salvia-Trujillo, Olga Martin-Belloso
Summary: Water-in-oil-in-water (W1/O/W2) emulsions have the potential to deliver hydrophilic bioactive compounds into foods, but their instability limits their application. This study investigated the impact of lipid phase composition and state on the stability, lipid digestibility, and bioaccessibility of chlorophyllin (CHL) in W1/O/W2 emulsions before and after incorporation into whole milk. It was found that emulsions formulated with medium-chain triglyceride oil (MCT) or MCT with glyceryl stearate (GS) were more stable and had better digestibility and bioaccessibility compared to those formulated with pure hydrogenated palm oil (HPO).
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Alina Manthei, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: The preparation and processing of fruits and vegetables generate byproducts that can be a risk to the environment but also serve as valuable sources of dietary fiber and bioactive compounds. Enhancing the functional and health-related properties of these fiber-rich products requires treatments that alter their structure, such as enzymes and physical technologies like ultrasound and high-pressure processing. The use of these treatments can improve their solubility, adsorption, and retardation capacities, but their effectiveness depends on the specific source and desired outcome.
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Maria Artiga-Artigas, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: Curcumin emulsions can improve its bioavailability and accumulate in the liver and brown adipose tissue, showing potential in preventing obesity and metabolic disorders.
FOOD RESEARCH INTERNATIONAL
(2023)