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Article
Food Science & Technology
Haishan Xu et al.
Summary: Ultrasonication-assisted Fenton-system (US-Fenton) was used to synthesize chitosan-ferulic acid conjugates, and the effect of different ultrasonication times on the conjugates was investigated. The conjugate obtained after 1 minute of ultrasonication (FUS1) showed the highest grafting ratio and had improved structural and functional properties compared to the Fenton-grafted method. The FUS1 conjugate also exhibited strong antioxidant and antibacterial activities. A film made from FUS1 showed decreased viscosity, improved barrier properties, and increased water solubility and tensile strength compared to a chitosan film.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Environmental Sciences
Blanca Martinez-Inda et al.
Summary: The purpose of this study was to investigate the phenolic composition of 18 different vegetable residues and explore the relationship between their phenolic compounds, antioxidant capacity, and sun protection factor. It was found that phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid, and protocatechuic acid, were the most frequently identified phenolic compounds in the extracts. Black chai tea, lemon ginger tea, and peanut extracts showed the strongest antioxidant and photoprotective properties. Phenolic compounds were found to contribute to the antioxidant activity and were closely correlated with the photoprotective capacity of the extracts. A regression model based on the total phenol content was developed to predict the photoprotective capacity of any extract, providing a tool for determining the most suitable industrial application for each vegetable extract.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Chemistry, Applied
Tingting Qi et al.
Summary: This study extracted and characterized pectin from citrus physiological premature fruit drop for the first time. The pectin yield was 4.4% using acid hydrolysis. The CPDP was found to be low-methoxylated pectin (LMP) with a DM of 15.27%. CPDP showed a highly branched macromolecular polysaccharide structure with a rich rhamnogalacturonan I domain and long arabinose and galactose side chains. Ca2+ was used to induce the formation of gels with CPDP, which showed higher gel strength and storage modulus compared to commercial citrus pectin.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Ziming Yang et al.
Summary: In this study, an active edible fresh-keeping material was developed using synthesized amphiphilic chitosan and carboxymethyl modified gellan gum. The optimal weight ratio of CMCS-g-CA/CMGG was determined as 5:2. The addition of mustard essential oil improved the water vapor and oxygen permeability of the composite films, and also enhanced the antibacterial properties against E. coli, S. aureus, and Bacillus anthracis. The CMCS-g-CA/CMGG + 2.0 mu L/mL MEO composite film effectively preserved mango fruits during 20 days of storage, making it a promising eco-friendly packaging material for fruit preservation.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Meixia Zheng et al.
Summary: In this study, grape seed extract (GSE) was added to pullulan polysaccharide/xanthan gum composite film, resulting in improved mechanical properties, antioxidant activity, antibacterial effects, and shelf life extension of fresh-cut apples.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Environmental Sciences
Joshua Moyal et al.
Summary: In this article, the impacts of biofilm formation on microplastic properties, ecotoxicity, and fate are reviewed. The environmental factors that modulate biofilm formation and the unique components of biofilm on microplastics are summarized. The influence of biofilm formation on the physical and chemical properties of microplastics and how these changes affect their pollutant adsorption capacity are discussed.
REVIEWS OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
(2023)
Article
Chemistry, Applied
Haishan Xu et al.
Summary: This study aimed to develop a multifunctional active packaging film for fruit preservation by incorporating chitosan-ferulic acid-titanium dioxide nanohybrid particles (CFT NPs) into gelatin (Gel) film. The addition of CFT NPs significantly enhanced the mechanical and barrier properties, UV shielding ability, antioxidant activity, and antibacterial ability of the composite film. Particularly, CFT0.40-Gel film demonstrated excellent preservation ability for strawberries and bananas. This work provides a feasible strategy for designing multifunctional active food packaging.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Wendan Chen et al.
Summary: Composite films were prepared using chitosan, pullulan, and Artemisia annua essential oil. The optimal amount of essential oil in the composite film was determined, resulting in improved mechanical properties and reduced water vapor transmission rate. The composite film exhibited high UV absorption and extended the storage time of grape berries, making it a promising fruit packaging material.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xin He et al.
Summary: In this study, a composite preservative consisting of cinnamic acid, protocatechuic acid, CaCl2, NaCl, and pullulan was used to control the spoilage caused by Trichoderma harzianum in Hypsizygus marmoreus. The composite preservative exhibited strong antifungal activity, reduced the rot rate, and improved disease resistance in H. marmoreus.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Fei Chen et al.
Summary: Active food packaging materials with barrier, hydrophobic and antioxidant properties are important for maintaining food quality and safety. In this study, LAGG-BC and HAGG-BC composite films were prepared by incorporating bacterial cellulose (BC) into low acyl gellan gum (LAGG) and high acyl gellan gum (HAGG), respectively. The results showed that the mechanical, barrier properties and stability of the composite films were significantly improved after incorporating with BC. LAGG-BC film exhibited higher mechanical, hydrophobicity, barrier properties and stability than HAGG-BC film. The addition of nano-TiO2/CuO further enhanced the UV-barrier, antioxidant activity and flexibility of the films.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Biochemistry & Molecular Biology
Lokesh Kumar et al.
Summary: Gelatine mixed with Cylindropuntia fulgida mucilage and Euphorbia caducifolia extract showed improved mechanical properties, water vapor barrier properties, and antimicrobial activity, making them a good substitute for food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Heena et al.
Summary: The naturally dropped immature fruits of Citrus reticulata Blanco have potential as nutraceuticals due to their proximate, mineral composition, total phenolic and flavonoid content, antioxidant and antimicrobial activity. They are a good source of carbohydrates and proteins and contain macronutrients and micronutrients. The ethyl acetate fraction showed the highest antioxidant potential, and the methanol extract exhibited the greatest antibacterial activity. GC-MS analysis revealed the presence of various bioactive compounds.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Agricultural Engineering
Jaume Gomez-Caturla et al.
Summary: This research reports the development of environmentally friendly films based on glycerol and mango kernel flour particles of different sizes. The mechanical, morphological, barrier, surface, optical, wettability, and biodegradability properties of the films were evaluated. The results showed that films with smaller particles had superior mechanical performance and improved barrier properties. The films also exhibited strong antioxidant activity and complete biodegradability, with the smallest particle size films showing the highest disintegration rate.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Zemin Ding et al.
Summary: Pullulan-based composite films incorporated with bacterial cellulose and ferulic acid were prepared and their properties were investigated. The results showed that the incorporation of bacterial cellulose and ferulic acid improved the mechanical, barrier, and antioxidant properties of the films, making them potential bioactive packaging materials.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Physical
Islam Md Shimul et al.
Summary: The study developed a highly water-soluble LUT-loaded micellar formulation with excellent encapsulation efficiency and enhanced aqueous solubility. The formulation showed better antioxidant and antibacterial activity compared to conventional toxic chemical preservatives, and effectively preserved strawberries.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Chemistry, Applied
Yongsheng Ni et al.
Summary: The novel CS-HCNS-Cur biocomposite films show integrated functions of slow release, antimicrobial activity, and food freshness preservation, utilizing the excellent thermal stability and slow-release ability of HCNS to curcumin. The successful fabrication of CS-HCNS-Cur films was confirmed through various characterizations, with promising potential for applications in functional food packaging, especially in effectively storing fruits like bananas.
Article
Biochemistry & Molecular Biology
Jun Zeng et al.
Summary: Incorporating PPP can enhance the thickness and antioxidant properties of chitosan films, but may decrease their moisture content and mechanical properties. FTIR and SEM analysis revealed that PPP altered the microstructural characteristics of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Dawei Yun et al.
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
Ana Carolina Barbosa Ribeiro et al.
Summary: The study aimed to prepare active films from pectin and polyphenol-rich extracts from mango peels. The methanolic extract showed better antioxidant and antibacterial properties, leading to lower water vapor permeability and higher antioxidant activity in the films. The developed films present a promising alternative for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Xia Chang et al.
Summary: Antimicrobial composite films based on chitosan, GML, and nano-TiO2 showed excellent properties such as superior barrier performance and antimicrobial activity.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Swarup Roy et al.
Summary: The physical properties of pectin/agar composite films were improved by adding MNP and GSE, which enhanced UV-blocking property and antibacterial activity while sacrificing transparency. The addition of MNP and GSE synergistically increased the film's strength.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Fei Liu et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Agricultural Engineering
Tiziana Esposito et al.
INDUSTRIAL CROPS AND PRODUCTS
(2020)
Article
Biochemistry & Molecular Biology
Eliana Matta et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Biotechnology & Applied Microbiology
Aryou Emamifar et al.
JOURNAL OF FOOD SAFETY
(2019)
Article
Food Science & Technology
Weijie Lan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Biochemistry & Molecular Biology
Hansong Lee et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Food Science & Technology
Yujing Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
