Chitosan and procyanidin composite films with high antioxidant activity and pH responsivity for cheese packaging

Zhang, Li; Zhang, Zhengjian; Chen, Yunzhi; Ma, Xiaojun; Xia, Mao

doi:10.1016/j.foodchem.2020.128013

Cited by 67 publications

(32 citation statements)

References 38 publications

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“…The antioxidant activity of the electrospun fibers was determined based on the radical scavenging reaction with DPPH• and ABTS• + , decreasing the absorbance in the visible region of the spectrum at the corresponding λ max values. The DPPH and ABTS assays are two simple, low-cost, frequently used methods to evaluate the antioxidant activity of a wide range of natural polyphenolic compounds [ 40 , 53 ]. Both tests can be used to determine the antioxidant activity of hydrophilic and hydrophobic compounds.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Dumitriu¹,

Stoleru²,

Mitchell

et al. 2021

Molecules

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Antioxidant activity is an important feature for food contact materials such as packaging, aiming to preserve freshness and retard food spoilage. Common bioactive agents are highly susceptible to various forms of degradation; therefore, protection is required to maintain functionality and bioavailability. Poly(ε-caprolactone) (PCL), a biodegradable GRAS labeled polymer, was used in this study for encapsulation of α-tocopherol antioxidant, a major component of vitamin E, in the form of electrospun fibers. Rheological properties of the fiber forming solutions, which determine the electrospinning behavior, were correlated with the properties of electrospun fibers, e.g., morphology and surface properties. Interactions through hydrogen bonds were evidenced between the two components. These have strong effect on structuration of macromolecular chains, especially at low α-tocopherol amounts, decreasing viscosity and elastic modulus. Intra-molecular interactions in PCL strengthen at high α-tocopherol amounts due to decreased solvation, allowing good structural recovery after cease of mechanical stress. Morphologically homogeneous electrospun fibers were obtained, with ~6 μm average diameter. The obtained fibers were highly hydrophobic, with fast release in 95% ethanol as alternative simulant for fatty foods. This induced good in vitro antioxidant activity and significant in vivo reduction of microbial growth on cheese, as determined by respirometry. Therefore, the electrospun fibers from PCL entrapping α-tocopherol as bioactive agent showed potential use in food packaging materials.

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Section: Resultsmentioning

confidence: 99%

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Dumitriu¹,

Stoleru²,

Mitchell

et al. 2021

Molecules

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“…This antilisterial effect has also been proven in cheeses of Italian origin such as ricotta [ 43 ], demonstrating the potential of natural extracts as natural preservatives of these dairy products. Finally, the antimicrobial efficacy of citroflavonoids has been proven when incorporated into cheese maturing brines and also when applied directly to the surface of cheeses in the form of chitosan polymer biofilms, achieving an important bacteriostatic effect against pathogens of interest in the dairy industry such as E. coli or Aspergillus niger [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

Antilisterial Effect of a Natural Formulation Based on Citrus Extract in Ready-To-Eat Foods

Ariza

Garcı́a-López²,

Sánchez-Nieto³

et al. 2021

Foods

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Controlling Listeria in food is a major challenge, especially because it can persist for years in food processing plants. The best option to control this pathogen is the implementation of effective cleaning and disinfection procedures that guarantee the safety and quality of the final products. In addition, consumer trends are changing, being more aware of the importance of food safety and demanding natural foods, minimally processed and free of chemical additives. For this reason, the current consumption model is focusing on the development of preservatives of natural origin, from plants or microorganisms. In sum, this study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains, using in vitro test (agar diffusion test, minimum bactericidal concentration (MBC), and time-kill curves) and challenge test in food trials (carne mechada, salami, fresh salmon, lettuce, brine, and mozzarella cheese). The results presented in this work show that citrus extract, at doses of 5 and 10%, had a relevant antimicrobial activity in vitro against the target strains tested. Besides this, citrus extract applied on the surface of food had a significant antilisterial activity, mainly in carne mechada and mozzarella cheese, with reductions of up to eight logarithmic units with respect to the control. These results suggest that citrus extract can be considered a promising tool to improve the hygienic quality of ready-to-eat foods.

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“…The efficacy of CS‐based coating with antimicrobial agents has been described and reviewed by workers on its application for enhancing the quality, controlling the rot, and extending the storage life of various foods. [ 116,117 ] Campos‐Requena et al. [ 47 ] have studied the influence of Natamycin (antifungal and antibacterial agents) and CS‐based edible coating, on the functionality, shelf‐life, and superiority of Iranian UF cheese.…”

Section: Chitosan and Other Bio‐polymers In Edible Coating Of Cheesementioning

confidence: 99%

“…The research was carried out by Mehyar et al. [ 116 ] on amplifying antioxidant activity of cheese, formulated chitosan‐procyanidin composite films using different ratios utilizing casting technique. Procyanidin (PC) has phenol hydroxyl groups, having higher antioxidizing potential.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Chitosan‐Based Materials as Edible Coating of Cheese: A Review

et al. 2021

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Chitosan is the deacetylated form of chitin, a natural anti‐microbial compound, used in several commercial foods, agriculture, environment, cosmetics, and medicines. However, it has poor mechanical strength, water vapor penetrability, and high molecular weight which can be overcome by blending it with other polymers. The usage of chitosan in the edible coating of cheese is gaining more interest because cheese is a nutrient‐rich dairy food and vulnerable to microbial, chemical, biochemical, and physical spoilage. Various types of cheeses have been tested previously with chitosan coatings to prolong its shelf life. Several cheese coatings made by the combination of chitosan with alginate, starch, gelatin, and essential oils with their potential benefits are discussed here. This review provides knowledge about the health benefits of chitosan along with its antioxidant, antibacterial, and antiviral properties. It is concluded that a blend of chitosan with other biopolymers (polyamides, gelatin, poly (acrylic acid), and cellulose) may act as an innovative coating and packaging material with antibacterial properties, good water resistance, biodegradability, biocompatibility, and good thermal properties, as well as non‐toxicity. However, further research is still required to expand the applications of chitosan in food coatings and packaging areas.

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Chitosan and procyanidin composite films with high antioxidant activity and pH responsivity for cheese packaging

Cited by 67 publications

References 38 publications

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Antilisterial Effect of a Natural Formulation Based on Citrus Extract in Ready-To-Eat Foods

Chitosan‐Based Materials as Edible Coating of Cheese: A Review

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