Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system

Karimi, Naser; Alizadeh, Ainaz; Almasi, Hadi; Hanifian, Shahram

doi:10.1016/j.lwt.2019.108978

Cited by 57 publications

(21 citation statements)

References 42 publications

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“…The decreased strength was expected due to the low glass transition temperature (T g ) of FOS (Rajam & Anandharamakrishnan, 2015), related to the plasticizing effects of FOS, as previously reported in starch (Bersaneti, Mantovan, Magri, Mali, & Celligoi, 2016), methylcellulose (Romano et al, 2014), and whey protein films (Fernandes et al, 2020), meaning that FOS interfered with the hydrogen bonds among hydroxyl groups of the matrix (Romano et al, 2014). The impaired elongation found in this study as resulting from FOS addition corroborates results by Karimi et al (2020) with polydextrose in films, but contrasts with those reported by other authors from FOS or other oligosaccharides (Bersaneti et al, 2016;Fernandes et al, 2020;Orozco-Parra, Mejía, & Villa, 2020), and suggests that the interaction of FOS with the matrix was probably very poor, weakening the matrix-FOS interface.…”

Section: Physical Properties Of Filmssupporting

confidence: 91%

“…Those films and coatings may be used as packaging aids, acting as well as protectant matrices to the probiotics, and presenting bioactive properties, contributing to consumers' health. Moreover, they may extend food microbial stability due to the competitive effects of probiotics against spoilage microorganisms (Espitia, Batista, Azeredo, & Otoni, 2016), as already demonstrated in inhibition zone tests (Karimi, Alizadeh, Almasi, & Hanifian, 2020) or in stability tests with fish (López de Lacey, López-Caballero, Gómez-Estaca, Gómez-Guillén, & Montero, 2012;Mozaffarzogh, Misaghi, Shahbazi, & Kamkar, 2020). The presence of prebiotics, which are nondigestible ingredients that selectively stimulate growth and/or activity of probiotics, such as fructooligosaccharides (FOS) and inulin, has been reported to enhance the viability of the probiotic bacteria in food products (Okuro, Thomazini, Balieiro, Liberal, & Fávaro-Trindade, 2013), including edible films (Pereira et al, 2019).…”

Section: Introductionmentioning

confidence: 79%

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Bacterial cellulose/cashew gum films as probiotic carriers

Oliveira-Alcântara

Abreu

Gonçalves

et al. 2020

LWT

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This study was carried out to obtain probiotic films with good stability by combining spore-forming, resistant bacteria (Bacillus coagulans) with a biopolymer mix (bacterial cellulose-BC and cashew gum-CG) as a carrier matrix. Fructooligosaccharides (FOS) were used as prebiotic. Four different films were produced, namely, Co (control), Pro (added with probiotic), Pre (containing the prebiotic FOS), and Syn (synbiotic films containing probiotic and FOS). Although the tensile and barrier properties of films have been undermined by probiotic and FOS, those properties have remained within the values needed for food applications. Most films (except Pre) exhibited hydrophobic character (contact angles > 90°). FOS enhanced probiotic viability upon processing. The storage stability of probiotics was very good; even at 37°C, the viability loss did not surpass 1 log cycle, due to the resistance of B. coagulans and the protective role of BC. Moreover, no cytotoxic effect of the films was observed on Caco-2 cells.

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Section: Physical Properties Of Filmssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 79%

Bacterial cellulose/cashew gum films as probiotic carriers

Oliveira-Alcântara

Abreu

Gonçalves

et al. 2020

LWT

View full text Add to dashboard Cite

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“…and therefore, the antimicrobial activity is not accurately predicted. In addition, the mechanical, thermal, and barrier properties of packaging material may be altered by the incorporation of bacterial cells (Bambace, Alvarez, & Moreira, 2019; Karimi, Alizadeh, Almasi, & Hanifian, 2020; Ma, Jiang, Ahmed, Qin, & Liu, 2019; Zabihollahi, Alizadeh, Almasi, Hanifian, & Hamishekar, 2020).…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

176

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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“…Figure 1 shows the FT-IR spectrum of OWP/CNF0%/NEO0%, OWP/CNF6%/NEO0%, OWP/CNF0%/NEO3% and OWP/CNF6%/NEO3% lm samples. The spectrum of OWP/CNF0%/NEO0% lm sample showed several speci ed peaks which were summarized as follows: 1) Peaks ranging 3117-3842 cm -1 indicated intermolecular O-H stretching vibration bonds of the pectin monomer, the symmetric and asymmetric stretching vibration associated with H 2 O [9] and free N-H groups of proteins [5].…”

Section: Fourier Transforms Infrared (Ft-ir) Spectroscopymentioning

confidence: 99%

Orange Juice Processing Waste As a Biopolymer Base For Biodegradable Film Formation Reinforced With Cellulose Nanofiber and Activated With Nettle Essential Oil

Kalajahi

Alizadeh

Hamishehkar

et al. 2021

Preprint

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Concerns about environmental problems have led to the development of biodegradable packaging. Food wastes as a byproduct could be a good source for biopolymers. This study described the physical and antimicrobial features of nano biocomposite films based on orange waste powder (OWP) with different concentrations of nettle essential oil (NEO) (1.5 and 3 %) as an antibacterial agent and cellulose nanofiber (CNF) (3 and 6 %) as a structural reinforcement. Thus, tensile strength, elongation at break, water vapor permeability, FE-SEM, FTIR, XRD, DSC, and antimicrobial properties were investigated. As a result, adding CNF improved the tensile strength and water barrier properties of the samples. Compared to the control film, adding NEO (3 %) decreased the tensile strength but increased water vapor permeability and melting temperature. Moreover, the OWP film samples had an antimicrobial effect against five foodborne pathogens. Although, adding NEO increased antimicrobial properties, adding CNF did not exhibit antimicrobial effects. Consequently, orange waste could be used to produce an active film with improved physicomechanical and antibacterial properties by incorporating CNF and NEO.

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Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system

Cited by 57 publications

References 42 publications

Bacterial cellulose/cashew gum films as probiotic carriers

Bacterial cellulose/cashew gum films as probiotic carriers

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Orange Juice Processing Waste As a Biopolymer Base For Biodegradable Film Formation Reinforced With Cellulose Nanofiber and Activated With Nettle Essential Oil

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