Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber

Jhuang, Jhao-Rong; Lin, Shih‐Bin; Chen, Li‐Chen; Lou, Shyi-Neng; Chen, Shih-Hsin; Chen, Huihuang

doi:10.1016/j.fpsl.2019.100436

Cited by 47 publications

(14 citation statements)

References 23 publications

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“…Some authors have developed an immobilized laccase-based TTI by electrospinning zein fiber to increase the stability of the enzyme. Immobilization onto solid carriers is the most used strategy to improve stability and fibrous membranes made by electrospinning have a great potential to be used for enzyme immobilization [183]. Usually, TTIs are made of small, self-adhesive labels attached onto containers or individual consumer packages, so as to be clearly visible and interpretable.…”

Section: Time-temperature Indicatorsmentioning

confidence: 99%

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Drago

Campardelli

Pettinato

et al. 2020

Foods

170

116

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Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.

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Section: Time-temperature Indicatorsmentioning

confidence: 99%

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Drago

Campardelli

Pettinato

et al. 2020

Foods

170

116

View full text Add to dashboard Cite

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“…The use of the technique focuses on the main discussions intrinsically connected with the area; it is interpreted as an innovative, effective technique with low cost and versatility that can be applied in several industrial fields [220,[224][225][226]. The electrified nanofibers have attracted the attention of enzyme engineering and biocatalysis, being considered a potential tool because of their numerous advantages: high surface area, multiple fixation points to the support, high porosity, interconnectivity, high thermal resistance, pH stability, and several solvents [216,220,222,223,227]. The process of immobilizing enzymes in electrified fibers usually promotes the retention and improvement of biological catalytic activity and allows for the easy separation of the enzyme from the proposed reaction environment [216,223,224,228,229].…”

Section: Electrospinningmentioning

confidence: 99%

“…Electrofused nanofibers have a great potential to overcome dispersion problems, mass transfer limitation, and low recyclability and can be used as suitable supports for the immobilization of several enzymes [216,218,221]. In summary, the notoriety attributed to electrification as an innovative technique is directly connected with the qualification of nanofibers [220,225,227,230]. Aspects such as the diversity of polymers that can be electrophile, high porosity, and chemical interaction of the electrophile support give them a minimal impediment to mass transfer in addition to their industrial usability [216,219,223,225,230].…”

Section: Electrospinningmentioning

confidence: 99%

“…Aspects such as the diversity of polymers that can be electrophile, high porosity, and chemical interaction of the electrophile support give them a minimal impediment to mass transfer in addition to their industrial usability [216,219,223,225,230]. However, each enzyme interacts differently with the support, so when this technique is chosen, one should pay particular attention to the physical characteristics of the enzyme and the support, always looking at the congruence and adequacy of the size of the enzyme and the pore of the support [216,219,220,223,227,230]. Figure 5 shows how the process of enzyme immobilization by electrospinning occurs.…”

Section: Electrospinningmentioning

confidence: 99%

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Current Status and Future Perspectives of Supports and Protocols for Enzyme Immobilization

Cavalcante

Sousa

et al. 2021

Catalysts

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The market for industrial enzymes has witnessed constant growth, which is currently around 7% a year, projected to reach $10.5 billion in 2024. Lipases are hydrolase enzymes naturally responsible for triglyceride hydrolysis. They are the most expansively used industrial biocatalysts, with wide application in a broad range of industries. However, these biocatalytic processes are usually limited by the low stability of the enzyme, the half-life time, and the processes required to solve these problems are complex and lack application feasibility at the industrial scale. Emerging technologies create new materials for enzyme carriers and sophisticate the well-known immobilization principles to produce more robust, eco-friendlier, and cheaper biocatalysts. Therefore, this review discusses the trending studies and industrial applications of the materials and protocols for lipase immobilization, analyzing their advantages and disadvantages. Finally, it summarizes the current challenges and potential alternatives for lipases at the industrial level.

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“…Immobilization scaffolds include chitosan-based materials [ 35 ], polyamide/chitosan nanofibers [ 36 ], and zein/polyurethane materials [ 32 ]. Laccase was also immobilized on zein fibers, used to produce temperature indicators [ 37 ]. Laccase immobilization on chitosan and polyamide/chitosan nanofibers was achieved using glutaraldehyde [ 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

Trypan blue removal from water with zein sorbents and laccase

et al. 2021

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Zein-based materials were used to remove Trypan blue from water under flow conditions and in batch tests. In flow tests, zein dissolved at pH = 13 was injected in sand columns and subsequently coagulated with CaCl2, to create an adsorbent filter which removed over 99% of Trypan blue. Batch tests were conducted using zein powder, zein dissolved at pH = 13 and coagulated with CaCl2, Fe2Cl3 or citric acid, and zein dissolved in ethanol and then coagulated with water. The highest Trypan blue removal was achieved with zein powder (4000 mg Trypan blue/kg sorbent, as determined through spectrophotometry), followed by zein coagulated with Fe2Cl3 (500 mg Trypan blue/kg sorbent) and with other salts (140 mg Trypan blue/kg sorbent). Differences in the sorption efficiency are attributed to differences in the surface area. The sorption isotherm of Trypan blue onto zein-based sorbents was a Type II isotherm, suggesting physisorption. Desorption of Trypan blue was limited when zein-based coagulated sorbents were immersed in pure water. Trypan blue could be degraded by free laccase in water, as determined through spectrophotometry and electrospray ionization mass spectroscopy (ESI-MS). Trypan blue could also be degraded by laccase when zein-based laccase-containing sorbents were prepared at pH = 10, using Fe2Cl3 as coagulant. Graphic abstract

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Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber

Cited by 47 publications

References 23 publications

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Current Status and Future Perspectives of Supports and Protocols for Enzyme Immobilization

Trypan blue removal from water with zein sorbents and laccase

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