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1.
J Agric Food Chem ; 72(20): 11597-11605, 2024 May 22.
Article in English | MEDLINE | ID: mdl-38718203

ABSTRACT

The aim of the study was to investigate how smoke-associated flavoring substances behave during storage in Frankfurter-type sausages. The diffusion behavior of seven selected aroma substances in the sausage matrix and the influence of the packaging and the casing were examined over a storage period of 28 days. The sausages were cut into uniformly thick layers at defined time intervals and examined by headspace-solid phase microextraction-gas chromatography-mass spectrometry. In general, three different groups could be distinguished: (1) even distribution over the entire product on the first day after smoking; (2) clear concentration gradient from outside to inside on the first day of storage, which leveled out until day 28 of storage; and (3) a clear concentration gradient that remained present throughout the storage period. In addition, only small effects were found in the distribution of flavorings between two types of packaging, selected casing, or different calibers.


Subject(s)
Flavoring Agents , Food Packaging , Gas Chromatography-Mass Spectrometry , Meat Products , Odorants , Smoke , Food Packaging/instrumentation , Smoke/analysis , Meat Products/analysis , Odorants/analysis , Animals , Flavoring Agents/chemistry , Swine , Solid Phase Microextraction , Volatile Organic Compounds/chemistry , Diffusion , Food Storage
2.
J Agric Food Chem ; 72(20): 11706-11715, 2024 May 22.
Article in English | MEDLINE | ID: mdl-38728528

ABSTRACT

In this study, we devised a photothermally stable phytochemical dye by leveraging alizarin in conjunction with the metal-organic framework ZIF-8 (AL@ZIF-8). The approach involved grafting alizarin into the microporous structure of ZIF-8 through physical adsorption and hydrogen-bonding interactions. AL@ZIF-8 significantly enhanced the photostability and thermostability of alizarin. The nanoparticles demonstrate substantial color changes in various pH environments, showcasing their potential for meat freshness monitoring. Furthermore, we introduced an intelligent film utilizing poly(vinyl alcohol)-sodium alginate-AL@ZIF-8 (PA-SA-ZA) for detecting beef freshness. The sensor exhibited a superior water contact angle (52.34°) compared to the alizarin indicator. The color stability of the film was significantly enhanced under visible and UV light (ΔE < 5). During beef storage, the film displayed significant color fluctuations correlating with TVB-N (R2=0.9067), providing precise early warning signals for assessing beef freshness.


Subject(s)
Alginates , Colorimetry , Polyvinyl Alcohol , Alginates/chemistry , Animals , Polyvinyl Alcohol/chemistry , Cattle , Colorimetry/methods , Anthraquinones/chemistry , Food Packaging/instrumentation , Phytochemicals/chemistry , Red Meat/analysis , Metal-Organic Frameworks/chemistry
3.
Food Chem ; 453: 139631, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38759444

ABSTRACT

To ensure food safety and environmental protection, it is crucial to rapidly identify and remove bisphenol A (BPA), a plasticizer commonly used in the inner lining of food containers and beverage packaging. Here, a photocatalytic fuel cell (PFC)-integrated self-powered photoelectrochemical (PEC) sensor is constructed. Unlike conventional single PEC or PFC sensors, this PFC-integrated PEC sensor relies on not only the difference in Fermi energy levels between photoanode and photocathode but also charge accumulation resulted from the oxidation of BPA by photogenerated holes. Consequently, this sensor achieved a remarkable maximum output power (Pmax) of 8.58 µW cm-2, as well as a high sensitivity, wide linear detection range (0.1-200 µM), low detection limit (0.05 µM), great stability, reproducibility, and real sample detection capability. This work integrates PFC and PEC technologies successfully for the rapid identification and efficient removal of BPA.


Subject(s)
Benzhydryl Compounds , Electrochemical Techniques , Phenols , Benzhydryl Compounds/chemistry , Benzhydryl Compounds/analysis , Phenols/chemistry , Electrochemical Techniques/instrumentation , Catalysis , Limit of Detection , Food Packaging/instrumentation , Food Contamination/analysis , Photochemical Processes , Oxidation-Reduction , Photolysis
4.
Food Chem ; 453: 139673, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38772308

ABSTRACT

Herein, the nanolignin-containing cellulose nanofibrils (LCNF)-enabled ratiometric fluorescent bio-nanocomposite film is developed. Interestingly, the inclusion of LCNF in the cellulose-based film enhances the detecting performance of food freshness, such as high sensitivity to biogenic amines (BAs) (limit of detection (LOD) of up to 1.83 ppm) and ultrahigh discernible fluorescence color difference (ΔE = 113.11). The underlying mechanisms are the fluorescence resonance energy transfer (FRET), π - π interaction, and cation - π interaction between LCNF and fluorescein isothiocyanate (FITC), as well as the increased hydrophobicity due to lignin, which increases the interactions of amines with FITC. Its color stability (up to 28 days) and mechanical property (49.4 Mpa) are simultaneously improved. Furthermore, a smartphone based detecting platform is developed to achieve access to food safety. This work presents a novel technology, which can have a great potential in the field of food packaging and safety.


Subject(s)
Cellulose , Food Packaging , Nanocomposites , Nanofibers , Cellulose/chemistry , Food Packaging/instrumentation , Nanofibers/chemistry , Nanocomposites/chemistry , Fluorescence Resonance Energy Transfer , Biogenic Amines/analysis , Biogenic Amines/chemistry , Fluorescence
5.
Food Chem ; 453: 139676, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38776795

ABSTRACT

The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10-8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.


Subject(s)
Anthocyanins , Blueberry Plants , Food Packaging , Glutens , Triticum , Blueberry Plants/chemistry , Anthocyanins/chemistry , Glutens/chemistry , Animals , Triticum/chemistry , Food Packaging/instrumentation , Antioxidants/chemistry
6.
Food Chem ; 453: 139627, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38781894

ABSTRACT

Oxidative rancidity of food products and massive consumption of plastic packaging have put the necessity in manufacturing novel antioxidant biodegradable packaging films. A comprehensive investigation was conducted on starch/poly(butylene adipate-co-terephthalate) (PBAT) antioxidant blown films, in which starch acted as a gatekeeper for the controlled release of propyl gallate (PG). PG was well integrated into the matrices and bound to starch molecules by hydrogen bonding. All films showed strong anti-ultraviolet performance, and higher oxygen barrier than the traditional polyethylene film. Increasing starch proportions promoted the swelling of films and the release of PG, thereby causing higher antioxidant activity at the same contact time to free radical solutions. Similar polarity made PG prone to partition and rapid migration into the food simulants with higher ethanol concentration and the high-fat-content peanut butter. The film with 20:80 w/w starch/PBAT proportion and 3% w/w PG content effectively suppressed the oxidation of peanut butter within 300-day storage. Findings demonstrated this strategy for manufacturing starch/PBAT antioxidant films as a long-term active packaging in food industry.


Subject(s)
Antioxidants , Food Packaging , Propyl Gallate , Starch , Food Packaging/instrumentation , Antioxidants/chemistry , Propyl Gallate/chemistry , Starch/chemistry , Delayed-Action Preparations/chemistry , Oxidation-Reduction , Polyesters/chemistry
7.
Food Chem ; 453: 139693, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38781906

ABSTRACT

Canola protein obtained from canola meal, a byproduct of the canola industry, is an economical biopolymer with promising film-forming properties. It has significant potential for use as a food packaging material, though it possesses some functional limitations that need improvement. Incorporating nanomaterials is an option to enhance functional properties. This study aims to produce canola protein films by integrating GO exfoliated at several oxidation times and weight ratios to optimize mechanical, thermal, and barrier properties. Oxidation alters the C/O ratio and adds functional groups that bond with the amino/carboxyl groups of protein, enhancing the film properties. Significant improvement was obtained in GO at 60 and 120 min oxidation time and 3% addition level. Tensile strength and elastic modulus increased 200% and 481.72%, respectively, compared to control. Control films showed a 37.57 × 10-3 cm3m/m2/day/Pa oxygen permeability, and it was significantly reduced to 5.65 × 10-3 cm3m/m2/day/Pa representing a 665% reduction.


Subject(s)
Food Packaging , Graphite , Nanoparticles , Plant Proteins , Tensile Strength , Food Packaging/instrumentation , Graphite/chemistry , Nanoparticles/chemistry , Plant Proteins/chemistry , Brassica napus/chemistry , Permeability , Oxidation-Reduction
8.
Food Chem ; 453: 139680, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38788648

ABSTRACT

Hydrophobic coatings have wide applications, but face challenges in food flexible packaging in terms of poor adhesion and inadequate wear resistance. Health hazards and poor adhesion drive the search for novel hydrophobic coatings substitutes. Here, we introduced rationally synthesized carnauba wax-SiO2 microspheres as a component to composite polyethylene (PE) film construction, and created a wear-resistant hydrophobic composite PE film via the blown film technique. The resultant hydrophobic composite film demonstrated an enhanced water contact angle from 86° to above 100°, coupled with favorable mechanical properties such as wear resistance, tensile strength and effective barrier performance against water vapor and oxygen. Upon implementation in the preservation of a Cantonese delicacy, Chaoshan fried shrimp rolls, it was observed that at 25 °C, the carnauba wax-SiO2-PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film.


Subject(s)
Food Packaging , Food Preservation , Hydrophobic and Hydrophilic Interactions , Polyethylene , Waxes , Polyethylene/chemistry , Food Packaging/instrumentation , Animals , Waxes/chemistry , Food Preservation/methods , Food Preservation/instrumentation , Tensile Strength , Silicon Dioxide/chemistry , Penaeidae/chemistry
9.
Food Chem ; 453: 139683, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38788649

ABSTRACT

Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05 MPa, 762 to 1631 MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO content from 5 to 15% w/w. From scanning electron microscopy, phase separation between GP and the MC/GLY mixture were evident for GLY-plasticized MC/GP films. On the other hand, the CEO-plasticized films showed compact morphologies, attributable to the formation of hydrogen bonding and π-π stacking interaction. Preliminary shelf-life study on showed that fresh chicken wrapped with the CEO-plasticized MC/GP films exhibited lower TVB-N, TBARS, and TVC values than the unwrapped control samples, during 7 d storage at 4 °C.


Subject(s)
Anti-Bacterial Agents , Antioxidants , Food Packaging , Methylcellulose , Vitis , Antioxidants/chemistry , Antioxidants/pharmacology , Anti-Bacterial Agents/chemistry , Anti-Bacterial Agents/pharmacology , Vitis/chemistry , Food Packaging/instrumentation , Methylcellulose/chemistry , Oils, Volatile/chemistry , Oils, Volatile/pharmacology , Animals , Chickens , Cinnamomum zeylanicum/chemistry
10.
Food Chem ; 453: 139700, 2024 Sep 30.
Article in English | MEDLINE | ID: mdl-38795434

ABSTRACT

To enhance the colorimetric performance of anthocyanin (Ant), a konjac glucomannan (KGM)-based multifunctional pH-responsive indicator film was fabricated by introducing enzymatically prepared bacterial nanocellulose (EBNC) stabilized camellia oil/camellia essential oil Pickering emulsion (BCCE). Specifically, optimized enzymatic hydrolysis time (36 h) was determined based on the particle size and microstructure. Then BCCE (containing 0.4% EBNC) was incorporated into Ant-containing KGM, and the novel active indicator film (KGM-Ant-BCCE) was constructed. Films with varying BCCE concentrations (3%-11%) exhibited enhanced UV shielding, thermal stability, mechanical strength, water vapor and oxygen permeability, hydrophobicity, and antioxidant performance. The pronounced color change of KGM-Ant-BCCE indicated its potential for visually detecting shrimp freshness. Moreover, the biodegradability (25 days) confirmed the environmentally benign property of the film. In summary, incorporating green-produced EBNC nanoparticle-stabilized BCCE offers an innovative pathway to improve the color indication capability of polysaccharide-based smart packaging.


Subject(s)
Anthocyanins , Cellulose , Colorimetry , Emulsions , Food Packaging , Nanoparticles , Anthocyanins/chemistry , Nanoparticles/chemistry , Cellulose/chemistry , Emulsions/chemistry , Food Packaging/instrumentation , Camellia/chemistry , Green Chemistry Technology , Bacteria/chemistry , Oils, Volatile/chemistry , Animals
11.
Food Chem ; 450: 139517, 2024 Aug 30.
Article in English | MEDLINE | ID: mdl-38703670

ABSTRACT

The purpose of this study was to investigate the impact of high­oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore its regulatory mechanisms. The results showed that HOMAP reduced the levels of undesirable aroma substances hexanoic acid, isobutyric acid, cyclopentanone and increased glucosinolate accumulation by inhibiting the expression of arogenate/prephenate dehydratase (ADT), bifunctional aspartate aminotransferase and glutamate/aspartate-prephenate aminotransferase (PAT), thiosulfate/3-mercaptopyruvate Transferase (TST) to reduce the odor of fresh-cut broccoli. HOMAP inhibited the expression of respiratory metabolism related genes 6-phosphate fructokinase 1 (PFK), pyruvate kinase (PK), and NADH-ubiquinone oxidoreductase chain 6 (ND6). In HOMAP group, the low expression of phospholipase C (PLC), phospholipase A1 (PLA1), linoleate 9S-lipoxygenase 1 (LOX1) related to lipid metabolism and the high expression of naringenin 3-dioxygenase (F3H), trans-4-Hydroxycinnamate (C4H), glutaredoxin 3 (GRX3), and thioredoxin 1 (TrX1) in the antioxidant system maintained membrane stability while reducing the occurrence of membrane lipid peroxidation.


Subject(s)
Brassica , Food Packaging , Oxygen , Brassica/chemistry , Brassica/metabolism , Food Packaging/instrumentation , Oxygen/metabolism , Oxygen/analysis , Taste , Odorants/analysis , Plant Proteins/metabolism , Flavoring Agents/chemistry , Flavoring Agents/metabolism , Food Storage , Food Preservation/methods
12.
Food Chem ; 451: 139451, 2024 Sep 01.
Article in English | MEDLINE | ID: mdl-38703724

ABSTRACT

Active antibacterial materials play an important role in solving food safety problems caused by pathogen contamination. In this study, a composite active antibacterial material with the synergistic antibacterial effectiveness of photothermal, photodynamic and the surface charge of polyphenols was developed, where the multi-porous polyphenol functionalized metal-organic frameworks (ZIF-8-TA) were used as the framework carrier, and black phosphorus quantum dots (BPQDs) were used as the photosensitive source. The resulted ZIF-8-TA/PBQDs possesses excellent photothermal conversion efficiency (27.92%), photodynamic performance and surface charge, and these factors ensure the outstanding broad-spectrum antibacterial performance (100%). Multifunctional characteristics and excellent biocompatibility endow the materials with vast potential for foodstuff packaging. The results showed that the composite antibacterial film produced by doping ZIF-8-TA/PBQDs into chitosan could effectively prolong the shelf life of foodstuff compared with commercial membrane. The successful implementation of this research provides a new idea for controlling microbial contamination and developing multifunctional antibacterial materials.


Subject(s)
Anti-Bacterial Agents , Food Preservation , Metal-Organic Frameworks , Polyphenols , Quantum Dots , Anti-Bacterial Agents/pharmacology , Anti-Bacterial Agents/chemistry , Polyphenols/chemistry , Polyphenols/pharmacology , Metal-Organic Frameworks/chemistry , Metal-Organic Frameworks/pharmacology , Quantum Dots/chemistry , Food Preservation/methods , Food Preservation/instrumentation , Phosphorus/chemistry , Phosphorus/pharmacology , Food Packaging/instrumentation , Microbial Sensitivity Tests
13.
Food Chem ; 451: 139464, 2024 Sep 01.
Article in English | MEDLINE | ID: mdl-38704990

ABSTRACT

Silver-metal organic framework (Ag@MOF) has exhibited outstanding antimicrobial activity in antimicrobial applications, and reducing the biotoxicity associated with silver has become a research priority. In this study, Ag@MOF was initially modified with sodium alginate (SA) to form SA-Ag@MOF. The results showed that SA could control the release of Ag+, reducing the release by about 8% at 24 h, and the biotoxicity was significantly reduced. Finally, SA-Ag@MOF was applied as an antimicrobial agent in citric acid-modified PVA film to develop a novel composite antimicrobial film. When added at 2 MIC, the CA3-M2 film can effectively inhibit the growth of E. coli and S. aureus, and the inhibition rate has reached 98%. For white radish packaging applications, CA3-M2 film inhibited the growth of surface microorganisms, while ensuring moisture and tissue hardness to extend shelf-life up to 7 days. Overall, the strategy conceived here can be a theoretical basis for novel antimicrobial packaging.


Subject(s)
Alginates , Citric Acid , Escherichia coli , Food Packaging , Metal-Organic Frameworks , Silver , Staphylococcus aureus , Alginates/chemistry , Alginates/pharmacology , Food Packaging/instrumentation , Citric Acid/chemistry , Citric Acid/pharmacology , Silver/chemistry , Silver/pharmacology , Escherichia coli/drug effects , Escherichia coli/growth & development , Staphylococcus aureus/drug effects , Staphylococcus aureus/growth & development , Metal-Organic Frameworks/chemistry , Metal-Organic Frameworks/pharmacology , Anti-Bacterial Agents/pharmacology , Anti-Bacterial Agents/chemistry , Microbial Sensitivity Tests , Raphanus/chemistry , Raphanus/growth & development , Raphanus/drug effects , Anti-Infective Agents/pharmacology , Anti-Infective Agents/chemistry
14.
Food Chem ; 451: 139526, 2024 Sep 01.
Article in English | MEDLINE | ID: mdl-38729041

ABSTRACT

In order to valorise winemaking grape stalks, subcritical water extraction at 160 and 180 °C has been carried out to obtain phenolic-rich extracts useful for developing active food packaging materials. Red (R) and white (W) varieties (from Requena, Spain) were used, and thus, four kinds of extracts were obtained. These were characterised as to their composition, thermal stability and antioxidant and antibacterial activity. The extracts were incorporated at 6 wt% into polylactic acid (PLA) films and their effect on the optical and barrier properties of the films and their protective effect against sunflower oil oxidation was analysed. Carbohydrates were the major compounds (25-38%) in the extracts that contained 3.5-6.6% of phenolic compounds, the R extracts being the richest, with higher radical scavenging capacity. Every extract exhibited antibacterial effect against Escherichia coli and Listeria innocua, while PLA films with extracts preserved sunflower oil against oxidation.


Subject(s)
Anti-Bacterial Agents , Antioxidants , Escherichia coli , Food Packaging , Listeria , Plant Extracts , Vitis , Food Packaging/instrumentation , Vitis/chemistry , Antioxidants/chemistry , Antioxidants/pharmacology , Plant Extracts/chemistry , Plant Extracts/pharmacology , Anti-Bacterial Agents/pharmacology , Anti-Bacterial Agents/chemistry , Escherichia coli/drug effects , Escherichia coli/growth & development , Listeria/drug effects , Listeria/growth & development
15.
Food Chem ; 452: 139573, 2024 Sep 15.
Article in English | MEDLINE | ID: mdl-38718454

ABSTRACT

Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of "Kyoho" grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 µg/mL and 1.62 µg/mL, respectively, on the 35th day of storage.


Subject(s)
Anthocyanins , Food Packaging , Polyesters , Vitis , Anthocyanins/chemistry , Anthocyanins/analysis , Food Packaging/instrumentation , Vitis/chemistry , Polyesters/chemistry , Food Preservation/methods , Food Preservation/instrumentation , Fruit/chemistry , Antioxidants/chemistry , Tandem Mass Spectrometry
16.
Food Chem ; 452: 139556, 2024 Sep 15.
Article in English | MEDLINE | ID: mdl-38744133

ABSTRACT

This study explores the molecular interactions and structural changes in κ-carrageenan crosslinked with isovanillin to create a biocomposite material suitable for hard capsule and bio-degradable packaging applications. Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy revealed chemical changes in the conjugate molecule, indicating improved electronegativity due to intermolecular hydrogen bonding between κ-carrageenan and isovanillin. Time-of-flight Secondary Ion Mass Spectrometry (ToF-SIMS) analysis revealed enhanced ion intensity due to intermolecular interactions, particularly between sulphate and hydrogen ions. X-ray Photoelectron Spectroscopy (XPS) study demonstrated that κ-carrageenan and isovanillin form stronger hydrogen bonds, with a shift in binding energy indicating higher electronegativity. These findings shed light on the molecular mechanisms that underpin the formation of the biocomposite material, as well as its potential for use in hard capsule and biodegradable packaging materials, addressing the need for sustainable alternatives in the pharmaceutical and packaging industries while also contributing to environmental conservation.


Subject(s)
Carrageenan , Food Packaging , Magnetic Resonance Spectroscopy , Photoelectron Spectroscopy , Spectrometry, Mass, Secondary Ion , Carrageenan/chemistry , Food Packaging/instrumentation , Hydrogen Bonding , Drug Packaging , Benzaldehydes
17.
Food Chem ; 452: 139614, 2024 Sep 15.
Article in English | MEDLINE | ID: mdl-38744132

ABSTRACT

Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.


Subject(s)
Food Packaging , Food Preservation , Oils, Volatile , Polyphenols , Solanum lycopersicum , Soybean Proteins , Solanum lycopersicum/chemistry , Oils, Volatile/chemistry , Oils, Volatile/pharmacology , Soybean Proteins/chemistry , Food Preservation/methods , Food Packaging/instrumentation , Polyphenols/chemistry , Polyphenols/pharmacology , Antioxidants/chemistry , Antioxidants/pharmacology , Anti-Bacterial Agents/pharmacology , Anti-Bacterial Agents/chemistry , Emulsions/chemistry
18.
Food Chem ; 452: 139504, 2024 Sep 15.
Article in English | MEDLINE | ID: mdl-38744135

ABSTRACT

Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.


Subject(s)
Color , Copper , Light , Oxygen , Wine , Wine/analysis , Oxygen/chemistry , Oxygen/analysis , Copper/chemistry , Copper/analysis , Food Packaging/instrumentation , Food Storage
19.
Food Chem ; 452: 139424, 2024 Sep 15.
Article in English | MEDLINE | ID: mdl-38754167

ABSTRACT

This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties. Four types of EPS composite films were evaluated for preserving fresh-cut potato slices at low temperatures to inhibit browning. Their thermal, physiochemical, mechanical, and digestibility properties were assessed. Results indicate that the addition of CTS, CA, and L-Cys improved the anti-browning activity of the EPS films by increasing film thickness and reducing water vapor permeability (WVP), oxygen transmission rate (OTR), ultraviolet (UV) transmittance, and tensile strength (TS). Furthermore, these additives improved the film's microstructure, resulting in reinforced intermolecular interactions, increased elongation at break, heightened crystallinity, enhanced thermal stability, and favorable gastrointestinal digestibility. Overall, EPS/CTS/L-Cys/CA composite films show promise as edible packaging materials with effective anti-browning properties.


Subject(s)
Chitosan , Citric Acid , Cysteine , Solanum tuberosum , Starch , Solanum tuberosum/chemistry , Chitosan/chemistry , Starch/chemistry , Citric Acid/chemistry , Cysteine/chemistry , Tensile Strength , Food Packaging/instrumentation , Permeability
20.
Food Chem ; 448: 139176, 2024 Aug 01.
Article in English | MEDLINE | ID: mdl-38574719

ABSTRACT

Using 3D printing technology, a gelatin-polyvinyl alcohol­carbon dots (GPC) layer+corn starch-polyvinyl alcohol-cinnamon essential oil (CPC) layer active bilayer film with an external barrier function and an internal controlled-release effect was successfully produced for food preservation. The GPC film was provided with potent antioxidant and UV blocking properties by the banana peel carbon dots (CDs). The cinnamon essential oil (CEO) had the strongest interaction with the film matrix at 3% (w/w), causing the CPC film having the lowest surface wettability, good integrity, and lowest crystallinity. The CEO's stability and releasing effectiveness were greatly enhanced by the creation of a bilayer film. At 60% filling rate of the CPC layer, the bilayer film showed the highest CEO retention after drying and the best CEO release performance. Finally, the created active bilayer film was found to significantly improve the sensory quality stability of the spicy essential oil microcapsule powders. It also successfully extended the mangoes' shelf life by delaying browning and rot.


Subject(s)
Cinnamomum zeylanicum , Food Packaging , Gelatin , Musa , Oils, Volatile , Printing, Three-Dimensional , Starch , Oils, Volatile/chemistry , Food Packaging/instrumentation , Cinnamomum zeylanicum/chemistry , Gelatin/chemistry , Starch/chemistry , Musa/chemistry , Carbon/chemistry , Food Preservation/instrumentation , Food Preservation/methods , Quantum Dots/chemistry , Zea mays/chemistry
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