PROGRESS IN ORGANIC COATINGS
·
2021
·
IF 5.161
Pingchao Hao,Xuanming Lou,Liming Tang,Fengkai Wang,Zheng Chong,Lichun Guo
In this article, a novel slippery coating was fabricated from edible beeswax and sunflower oil via two steps. Firstly, an oleogel layer was formed on polyolefin substrate via cooling the hot beeswax and sunflower oil solution at ambient condition. Owing to the adsorption of the oleogel, sunflower oil was then sprayed and immobilized on oleogel layer to form the slippery coating with dual-layer structure. This solvent-free fabrication process was facile and green, and used only sustainable raw materials. The performances such as gel-to-sol dissociation temperature (defined as T gel ) and the adsorption for sunflower oil of the oleogel layers were modulated by the contents of beeswax. Sliding experiments on the slippery coating were carried out by using yogurt as the testing liquid. Owing to the liquid-liquid sliding, this coating displayed good sliding effect, thus greatly reducing yogurt adhesion on its surface. After thirty days storage in a refrigerator, this coating still exhibited the desired sliding effect for yogurt, revealing its application potential in reducing liquid food residue and waste.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Fermentation-Basel
·
2023
·Vol. 9
·期 4
·377
·
IF 3.7
Xianxiu Li,Tao He,Yangchen Mao,Jianwei Mao,Xiaojin Lai,Hangjia Tu,Yi Zhou,Ruyi Sha
Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible grass were investigated by colorimetric method and chromatography mass spectrometry-based non-targeted metabolomics approach during fermentation. The highest total polyphenol and total flavonoid contents, and free radical scavenging abilities were observed on the 17th day of fermentation. The maximum activity of superoxide dismutase was maintained stable in the fermentation time range of 7–70 days. In total, 16 differential metabolites were identified with fermentation duration up to 124 days. Fermented edible grass exerted protection from H2O2-induced cytotoxicity on HepG2 cells, regulating by the reduction in reactive oxygen species level and the increase in antioxidant enzyme activities. Overall, this study confirms that fermented edible grass obtained by spontaneous fermentation presented favorable nutritional and functional quality, and is expected to be a kind of food with antioxidant function.Keywords:edible grass;fermentation;metabolite;antioxidant activity;HepG2 cells
研究领域:
食品科学
·
营养学
·
生物化学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 3
·e16407
·
IF 2.609
Runan Zhao,Yu Zhang,Huanle Chen,Rong Song,Yan Li
A green chitosan-based coating was prepared by incorporating chitosan-stabilized eugenol emulsions into chitosan solution. The physical, mechanical, rheological, and stability property of chitosan coatings were characterized and then the effect of chitosan coatings on the shelf-life of fresh meat was investigated. Emulsion incorporation greatly improved the performance of chitosan coating, including stronger anti-corrosion against pH and UV-light resistance and lower water vapor permeability. Emulsion incorporation greatly increased the inhibition zone for Escherichia coli and Staphylococcus aureus by 6.9 and 8.7 mm, respectively. After the application of coating, meat kept a bright red appearance within 14 days and its spoilage was prevented. After 14-day storage, pH value, the total number of colonies, and TVB-N of meat still met the quality standard, demonstrating that the shelf-life of meat was prolonged from 6 to 14 days. The knowledge provides a green coating to extend the shelf-life of fresh meat. Novelty impact statement Chitosan-stabilized emulsions were added into chitosan-coating materials. Eugenol-loaded chitosan coating had a good protection effect on the color of meat. Shelf-life of fresh meat was prolonged to 14 days by eugenol/chitosan coating.
研究领域:
食品科学
·
生物材料学
✓ 已验证
DOI
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2018
·
IF 2.955
Hongxia Wang,Jun Qian,Houbin Li,Fuyuan Ding
Traditional ink owning harmful components has caused many problems, so this paper developed chitosan-TiO 2 edible inks and used it as the model to study the relationship between rheology and printing, for better development of edible inks. Rheological properties and the corresponding fitting were investigated. The developed ink exhibited non-Newtonian behavior, shear-thinning behavior, and temperature-dependent properties. Shear strain, frequency and temperature had great impact on modulus of inks. Low J ( t ) (compliance) values reflected strong material structure and the related final recovery ratio attained 65.9%. Based on the fitting results, the screen-printing simulation were further researched for closer practical application. The recovery rate reached 55% with high initial recovery coefficient (K 3 = 10.7), indicating that the ink recovered sooner to the high viscosity after the shear was released and was suitable for printing. The ink was also printed on coated paper. Fastness was up to 91% and scratch resistance achieved H. The print effect on black cardboard and PET film was also excellent. The prepared edible ink provides a novel alternative to traditional ink and holds great potential in printing industry, especially on food.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Shuai Zhang,Rongqiang Chen,Chenfeng Ding,Tian Gong,Jiao Jiao Sun,Fengchen Li,Chaoqun Zhang,Xiao Yu Wang,Yurong Guo,Tuhua Zhong,Yong Hong Meng
Minimally processed fruits are increasingly demanded in modern society, but the management of perishable waste pomaces (WPs) and the products' short shelf-life are still big issues. Here, a facile approach of reconstruing apple pomace (AP) into edible bio-nanocomposite coatings of fresh-cutting apple slices was successfully developed through alkaline demethylation followed by high-pressure homogenization. The fibrillation of AP fibers is largely improved by -COO − at a concentration of 1.23 mmol g −1 , which is released through alkaline demethylation of pectin, instead of relying on intricated or costly cellulose modifications. The average width of AP nanofibers (AP-NFs) downsizes to 18 nm. By casting, AP-NFs fabricate homogeneous films with comparable transparency (56 % at 600 nm), superior mechanical strength (6.4 GPa of Young modulus and 81.7 MPa of strength) and oxygen barrier properties (79 mL μm m −2 day −1 bar −1 ), and non-toxicity. Moreover, the AP-NF coatings effectively extend shelf life of apple slices by inhibiting browning and respiration, and retain firmness. This research demonstrates a way to valorize WPs as edible coatings for fruit packaging.
研究领域:
食品科学
·
材料科学
·
植物资源利用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Ren Liu,Kejun Li,Liangyue Fang,Wanru Luo,Shuangfei Wang,Chongxing Huang
The global waste rate of fresh meat products is approximately 20 – 30%, with the vast majority occurring in the consumer and retailer sectors. The use of antimicrobial preservative films can reduce fresh retail meat waste. In this study, we propose an environmentally friendly antimicrobial preservative film prepared using the residue of Pouteria campechiana pericarp as a substrate, sodium alginate as the film-forming agent, and nisin as the antimicrobial agent. This film was used to preserve duck breast meat. Nisin in the film slows the spoilage of duck breast meat by inhibiting and killing microorganisms, thereby extending its four-day shelf life. It is important to note that mouse-feeding experiments on the film have proven that it is safe and edible. This strategy provides ideas for the reuse of agricultural waste, and this edible antimicrobial film has great potential for the preservation of fresh meat.
研究领域:
食品科学
·
生物技术
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Chenxi Wang,Ruyu Yan,Xiaojing Li,Shangyuan Sang,David Julian McClements,Long Chen,Jie Long,Aiquan Jiao,Jinpeng Wang,Chao Qiu,Zhengyu Jin
Emulsions gels can be used as edible inks for 3D food printing applications because of their tunable composition and viscoelastic properties. Oil-in-water emulsion gels can be created by crosslinking the oil droplets using chemical or physical approaches. For food applications, chemical crosslinking agents are undesirable because they have safety concerns. In this study, Pickering emulsions gels (PEGs) were therefore fabricated by physically crosslinking anionic protein nanoparticle-coated oil droplets with cationic chitosan. Chitosan formed electrostatic bridges between neighboring oil droplets, as well as a network structure in the surrounding aqueous phase. The viscoelastic properties of PEGs could be tuned by adjusting the droplets and chitosan concentrations. These soft materials exhibited physicochemical attributes that made them highly suitable as edible inks for 3D printing applications, including the ability to maintain specific shapes, to form smooth surfaces, and to give a high print fidelity. Moreover, the tribological behavior of these PEGs was similar to that of oil in the mixed and hydrodynamic regimes, indicating that they exhibited good lubrication properties. Overall, this study has demonstrated the suitability of PEGs to be used as edible inks for creating novel food materials by additive manufacturing.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
ADVANCED MATERIALS
·
2024
·Vol. 36
·期 30
·2404888
·
IF 27.4
Shen Shen,Qishan Xie,Smruti Ranjan Sahoo,Jian Jin,Glib V. Baryshnikov,Hao Sun,Hongwei Wu,Hans Ågren,Qingsong Liu,Liangliang Zhu
Confining luminophores into modified hydrophilic matrices or polymers is a straightforward and widely used approach for afterglow bioimaging. However, the afterglow quantum yield and lifetime of the related material remain unsatisfactory, severely limiting the using effect especially for deep-tissue time-resolved imaging. This fact largely stems from the dilemma between material biocompatibility and the quenching effect of water environment. Herein an in situ metathesis promoted doping strategy is presented, namely, mixing ≈10 −3 weight ratio of organic-emitter multicarboxylates with inorganic salt reactants, followed by metathesis reactions to prepare a series of hydrophilic but water-insoluble organic–inorganic doping afterglow materials. This strategy leads to the formation of edible long-afterglow photoluminescent materials with superior biocompatibility and excellent bioimaging effect. The phosphorescence quantum yield of the materials can reach dozens of percent (the highest case: 66.24%), together with the photoluminescent lifetime lasting for coupes of seconds. Specifically, a long-afterglow barium meal formed by coronene salt emitter and BaSO 4 matrix is applied into animal experiments by gavage, and bright stomach afterglow imaging is observed by instruments or mobile phone after ceasing the photoexcitation with deep tissue penetration. This strategy allows a flexible dosage of the materials during bioimaging, facilitating the development of real-time probing and theranostic technology.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Advanced Sustainable Systems
·
2020
·Vol. 4
·期 7
·2000043
·
IF 4.869
Zi Wang,Lirong Tang,Fengcai Lin,Yanping Shen,Yandan Chen,Xuerong Chen,Biao Huang,Beili Lu
Using natural biomass resources to synthesize degradable membrane materials, which may replace traditional plastics, is one of the strategies that can reduce pollution. Herein, a mechanochemical method for preparation of degradable biofilm tannic acid-modified microfibrillated cellulose (TA@MFC)-G is proposed. The method involves modification of a microfibrillated cellulose (MFC) with plant polyphenol (tannic acid), followed by complexation with gelatin in an aqueous solution. Compared with pure gelatin film, MFC film has higher intrinsic crystallinity and thermal stability. Due to the synergistic effect of tannin and MFC, the mechanical strength and flexibility of the films are improved; its tensile strength is higher than 75 MPa and its elongation at break is as high as 13%. The films also have high UV blocking ability. Finally, the films are printed using Fe 3+ ions or conventional ink, from which it is observed that the pattern printed using Fe 3+ ions has higher solvent resistance and water repellency compared to that printed using conventional ink. This biodegradable film may have promising applications as food packaging materials or in other industries.
研究领域:
材料科学
·
生物学
✓ 已验证
DOI
高影响因子
Food and Bioprocess Technology
·
2019
·Vol. 12
·期 9
·1537-1547
·
IF 3.032
Yang Zhikun,Zou Xiaobo,Li Zhihua,Huang Xiaowei,Zhai Xiaodong,Zhang Wen,Shi Jiyong,Tahir Haroon Elrasheid
The present work aimed at evaluating the efficacy of gum Arabic–based edible coating enriched with red and white roselle extracts, on the postharvest quality of blueberry fruits during storage at 4 ± 0.5 °C. Physicochemical, phytochemicals, antioxidant capability, decay percent, and microbiological analyses of coated and uncoated blueberries were performed. The change rates of polyphenol oxidase (PPO) and guaiacol peroxidase (POD) activity were also measured. The coatings (gum Arabic with or without roselle extract) inhibited the growth of microbes (yeast and mesophilic aerobic bacteria) and enzyme activities (POD and PPO) of blueberries, reduced the degradation of anthocyanins and total phenolic as well as the weight loss and decay, and improved the firmness of blueberries. In comparison with gum Arabic coating, the gum Arabic enriched with roselle extract coating showed better performance on reducing microbes, enzyme activities, and anthocyanins degradation while enhancing the total phenolic content and decreasing the decay percentage. No significant differences were observed between the coated and uncoated blueberries in terms of their antioxidant capacities and pH values ( p > 0.05). In conclusion, the combination of gum Arabic and roselle extract as edible coating materials can be used to conserve the quality of blueberry.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·449
·
IF 4.092
Qiannan Wang,Weihua Liu,Bo Tian,Dongmei Li,Chunhong Liu,Bin Jiang,Zhibiao Feng
Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.Keywords:whey protein isolate nanofibrils;edible coating;antibacterial activity;salted duck egg yolks
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Feifei Wang,Gang Yu,Qing Yang,Xiao Yi,Linglin Fu,Yanbo Wang
A homogeneous polysaccharide (GAP), with a molecular weight of 51.8 kDa, was isolated from edible red seaweed Gelidium amansii . Composition analysis suggested GAP contained 5.31% sulfate and 17.33% 3,6-anhydro-galactose and was mainly composed of galactose . Furthermore, GAP, as a biopolymer matrix, was used to form the composite films with the small biological molecules cytidine-5′-monophosphate (CMP), adenosine-5′-monophosphate (AMP), and cyclic adenosine monophosphate (cAMP). Scanning electron microscope (SEM), Fourier transform infrared (FTIR) spectrum, and X-ray diffraction (XRD) results showed that CMP, AMP, and cAMP interacted with the film substrates and might made films more complex. Notably, the addition of CMP, AMP, and cAMP promoted the light, water vapor, and oxygen barrier ability, surface wettability, mechanical strength, and antimicrobial activity against Gram-negative and –positive bacteria. Finally, GAP-based films composited with cAMP (cAMPF) exhibited the best characteristics were applied to fish packaging and preservation at 4 °C and extended the fish shelf life. All these data suggested the potential value of cAMPF as a functional edible polysaccharide film applied in food industries.
研究领域:
食品科学
·
生物化学
·
海洋生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）