A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat

Çetinkaya, Turgay; Ceylan, Zafer; Meral, Raciye; Kılıçer, Ali; Altay, Filiz

doi:10.1016/j.fbio.2021.101024

Cited by 19 publications

(5 citation statements)

References 32 publications

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“…To solve this problem, Çetinkaya et al. (2021) pointed out that processing hydrophobic film‐forming materials by electrospinning to develop indicator films is a feasible alternative. The indicator films obtained have a greater (nanoscale) porosity and pH sensitivity.…”

Section: Improving Methodsmentioning

confidence: 99%

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Guo,

Li,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Naturally sourced pH‐sensitive indicator films are of interest for real‐time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH‐sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH‐sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH‐sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film‐forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH‐sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.

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Section: Improving Methodsmentioning

confidence: 99%

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Guo,

Li,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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“…Their antimicrobial action is associated with triggering local stress on the bacterial cell wall, resulting in bacteria membrane deformation. 17,157 Films containing ZnO, 52,57,153 silica, 146 and chitosan nanoparticles 144 with antimicrobial functions have been successfully applied to aquaculture products. Nanocomposite materials consisting of polymer matrices can be reinforced using nanoparticles or nanofillers.…”

Section: Nanostructuresmentioning

confidence: 99%

“…Nanoparticles are submicron‐sized solid carriers in the form of nanospheres, and have been also employed alone or with bioactives. Their antimicrobial action is associated with triggering local stress on the bacterial cell wall, resulting in bacteria membrane deformation 17,157 . Films containing ZnO, 52,57,153 silica, 146 and chitosan nanoparticles 144 with antimicrobial functions have been successfully applied to aquaculture products.…”

Section: Incorporation Of Other Materials For Edible Film Improvementmentioning

confidence: 99%

Advancements in edible films for aquatic product preservation and packaging

Gürdal,

Çetinkaya

2023

Reviews in Aquaculture

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This review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products. Aquatic food products with a high nutritional value play an important role in the market. However, these products are susceptible to microbiological spoilage, chemical oxidation, and physical deterioration. Therefore, the use of functional edible films and coating layers for shelf life extension is a critical issue. In this review, marine‐based biopolymers, peptides, biodegradable polymers, and their conjugates as edible film/coating materials are summarised, and commonly applied methods are explained. Polysaccharide and/or protein films enriched with plant extracts, phenolic compounds, and essential oils (EOs) have also been presented. Recent studies have indicated that nanostructures, such as nanofibers, nanoparticles, and nanoemulsions, have gained interest for the nanoencapsulation of bioactive ingredients or antimicrobial agents in edible films to preserve freshness. Therefore, nanocomposite packaging film materials with improved moisture barriers have a strong impact on oxidation and microbial delay. The combination of various compounds or synergistic treatment of edible films with other nonthermal methods such as ozonation, high hydrostatic pressure, and irradiation, are recommended as alternative edible film modification methods. Finally, the enrichment of edible films with microorganism‐based additives, bacteriophages, and enzymes is discussed. This review reports that the integration of natural antioxidants, phenolic compounds, probiotics, and bacteriocins with antioxidant and antimicrobial activities in edible films and their packaging applications has the potential to prolong the shelf life of aquatic products.

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“…Currently, the implantation of biogenic techniques is gaining interest to reduce metal nanoparticles such as silver nanoparticles and gold nanoparticles. Recently, it was reported that zein/gold electrospun nanomats with zein nanoparticles (161 ± 45 nm) embedded with gold nanoparticles limited the total microbial amount in Japanese sea bass (to 1 log CFU/g) with improvements in the sensory quality of the meat for an extended period of storage [195].…”

Section: Active Packagingmentioning

confidence: 99%

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

et al. 2022

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Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.

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A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat

Cited by 19 publications

References 32 publications

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Advancements in edible films for aquatic product preservation and packaging

Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products

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