Microalgae biopeptides applied in nanofibers for the development of active packaging

Gonçalves, Carolina Ferrer; Schmatz, Daiane Angelica; Uebel, Lívia da Silva; Kuntzler, Suelen Goettems; Costa, Jorge Alberto Vieira; Zimmer, Karine Rigon; Morais, Michele Greque de

doi:10.1590/0104-1428.2403

Cited by 13 publications

(8 citation statements)

References 34 publications

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“…The authors found that the chicken with the microalgae nanofibers presented a lower MDA value (1.0 ± 0.0 mg MDA/kg) than the control breast chicken (2.6 ± 0.0 mg MDA/kg). The values found in the study of Gonçalves et al [59] are much higher than the values calculated for the chicken packaging with the whey protein film. The authors studied the influence of polycaprolactone (PCL) nanofibers incorporated with microalgae biopeptides on chicken lipid oxidation.…”

Section: Tbars Assaycontrasting

confidence: 57%

“…At the end of 12 days of storage, the MDA values were much higher than the values found in this study. However, the MDA content of the chicken meat at day 0 was also higher that the MDA value of the chicken breasts, indicating that the chicken evaluated on this study was 'fresher' [59].…”

Section: Tbars Assaymentioning

confidence: 62%

“…Although not conclusively, the study lead by Reboleira et al [58] showed some inhibition of chicken patties' lipid oxidation when in contact with Porphyra dioica extract for 96 h (4 days). Gonçalves et al [59] evaluated the effect of microalgae biopeptides nanofibers in chicken breasts. The authors found that the chicken with the microalgae nanofibers presented a lower MDA value (1.0 ± 0.0 mg MDA/kg) than the control breast chicken (2.6 ± 0.0 mg MDA/kg).…”

Section: Tbars Assaymentioning

confidence: 99%

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Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

et al. 2021

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Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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Section: Tbars Assaycontrasting

confidence: 57%

Section: Tbars Assaymentioning

confidence: 62%

Section: Tbars Assaymentioning

confidence: 99%

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Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

et al. 2021

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“…Although SEM results can be seen as unpromising, especially for the NADES/Sp-based nanofibers, it is important to mention that other reports [ 32 , 36 , 37 , 38 ] focused on the formation of nanofibers using S. platensis extracts, employed higher co-polymer concentrations in order to obtain smoother fibers. Moreover, different organic solvents (e.g., chloroform and methanol) are largely seen in use in the extraction processes prior to the emulsion formation, making the overall process less sustainable, more hazardous, and not suitable for in vivo applications [ 4 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Natural Deep Eutectic Solvent Extraction of Bioactive Pigments from Spirulina platensis and Electrospinning Ability Assessment

Martins

Mouro

Pontes³

et al. 2023

Polymers

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The first ever nanofibers produced by the electrospinning of polyvinyl alcohol (PVA) and Spirulina platensis extracts are presented in this article. Spirulina platensis extracts were obtained by ultrasound-assisted extraction (UAE) using two different solvents: a glucose/glycerol-based natural deep eutectic solvent (NADES) and water. Through spectrophotometry analysis, it was possible to determine the pigment yield of the extractions for both extracts: phycocyanin = 3.79 ± 0.05 mg/g of dry biomass (DB); chlorophylls = 0.24 ± 0.05 mg/g DB; carotenoids = 0.13 ± 0.03 mg/g DB for the NADES/Spirulina extracts, and phycocyanin = 0.001 ± 0.0005 mg/g DB; chlorophylls = 0.10 ± 0.05 mg/g DB; carotenoids = 0.20 ± 0.05 mg/g DB for water/Spirulina extracts. Emulsions were formed by mixing the microalgae extracts in PVA (9%, w/v) at different concentrations: 5, 20, 40, and 50% (v/v). Electrospinning was carried out at the following conditions: 13 cm of distance to collector; 80 kV of applied voltage; and 85 rpm of electrode rotation. After the nanofibers were collected, they were checked under a scanning electron microscope (SEM). ImageJ was also used to determine fiber diameter and frequency. SEM results showed the formation of nanofibers for 5 and 20% (v/v) of NADES/Spirulina extract content in the electrospinning emulsions, presenting diameters of 423.52 ± 142.61 nm and 680.54 ± 271.92 nm, respectively. FTIR confirmed the presence of the NADES extracts in the nanofibers produced. Overall, the nanofibers produced showed promising antioxidant activities, with the NADES/Spirulina- and PVA-based nanofibers displaying the highest antioxidant activity (47%). The highest antimicrobial activity (89.26%) was also obtained by the NADES/Spirulina and PVA nanofibers (20%, v/v). Principal Component Analysis (PCA) revealed positive correlations between both the antioxidant and antimicrobial activities of the electrospun nanofibers, and extract content in the emulsions. Moreover, PCA also indicated positive correlations between the viscosity and conductivity of the emulsions and the diameter of the nanofibers produced.

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“…Incluso se puede utilizar nanocompuestos activos que ofrecen un gran potencial para el desarrollo de envases activos (Moura et al, 2014). Gonçalves et al (2017) investigaron sobre la aplicación de la nanotecnología en envases activos a través de biopéptidos de microalgas que se aplican en nano fibras de PCL, ya que las algas contienen lípidos, carotenoides y ficobiliproteínas que son capaces de sintetizar compuestos inactivos. Así mismo Bio-nanocompuesto films se utilizan para una variedad de envases activos y biodegradables (Shankar y Rhim, 2019).…”

Section: Envases Activosunclassified

Nanotechnology in the development of food packaging: A supertechnology that successfully addresses the current challenges of packaging and friendly to the environment

Lavado-Cruz¹,

Huamán-Cano²,

Paucar-Menacho³

2020

Agroind. sci.

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Microalgae biopeptides applied in nanofibers for the development of active packaging

Cited by 13 publications

References 34 publications

Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Natural Deep Eutectic Solvent Extraction of Bioactive Pigments from Spirulina platensis and Electrospinning Ability Assessment

Nanotechnology in the development of food packaging: A supertechnology that successfully addresses the current challenges of packaging and friendly to the environment

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