Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

Aytaç, Zeynep; İpek, Semran; Durgun, Engin; Tekinay, Turgay; Uyar, Tamer

doi:10.1016/j.foodchem.2017.04.095

Cited by 197 publications

(96 citation statements)

References 44 publications

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“…Food packaging is associated with food quality, and NMR has the potential to play an important role in this area. Although there are several studies related to food packaging where NMR is used for the chemical characterization of packaging materials (Aytac et al, ; Papadimitriou et al., ; Razzaq et al., ; Šešlija et al., ; Wang et al., ), the real challenge from a food science perspective will be the application of NMR on studying the effects of different packaging materials on the composition, quality, safety, shelf life, and sensory perception of foods. Studies involve the monitoring of cheese degradation under various packaging conditions using 1 H‐NMR (Lamanna et al., ), the effect of gamma irradiation of food packaging materials (Pentimalli et al., ), determination of whether or not plastic food packaging materials comply with governmental agency regulations (Métois, Scholler, Bouquant, & Feigenbaum, ), and the identification of the additives in extracts of packaging plastics (Ehret‐Henry, Bouquant, Scholler, & Klinck, ).…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

280

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

280

126

View full text Add to dashboard Cite

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“…Recently, (Shao et al , ) proved the efficacy of using cinnamaldehyde incorporated zein nanofibres as active antimicrobial packaging of mushrooms. Similarly, thymol/γ‐cyclodextrin inclusion complex incorporated zein nanofibres can be used as an effective antimicrobial packaging for meat (Aytac et al , ). Moreover, (Lin et al , ) showed that moringa oil‐loaded chitosan nanoparticles incorporated gelatin nanofibres can assist in maintaining the sensory quality of cheese at 4 and 25 °C for 10 days, owing to its antibacterial activity against Listeria monocytogenes and Staphylococcus aureus .…”

Section: Introductionmentioning

confidence: 99%

Nanofibre‐based bilayer biopolymer films: enhancement of antioxidant activity and potential for food packaging application

Bharathi

Leena

Moses

et al. 2020

Int J of Food Sci Tech

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Summary This study aimed to enhance the antioxidant property of biopolymer film without the incorporation of external agents. The active bilayer film with improved antioxidant activity has been developed by electrospinning zein, a prolamine of corn as nanofibre (average diameter of 286 nm) on solvent cast chitosan film. Zein nanofibres exhibited a slight increase in antioxidant activity as compared to solvent cast zein film. But, zein nanofibre coating on chitosan films significantly improved its antioxidant activity from 12.41% to 44.17%. The developed bilayer films were evaluated for its ability to prevent browning in minimally processed apple slices and compared with those of chitosan and zein films plasticised with polyethylene glycol. Higher surface to volume ratio and better affinity of zein nanofibres in the bilayer film helped enhance its anti‐browning ability. Thus, zein nanofibre‐coated chitosan bilayer films can be used as an effective anti‐browning packaging material for the packing of minimally processed fruits.

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“…Some molecules with appropriate polarity and dimensions (for example, polyphenols, essential oils, and some vitamins) could be encapsulated into CDs to form a noncovalent host–guest inclusion complex, which was mainly driven by the substitution of high‐enthalpy water molecules. Aytac, Ipek, Durgun, Tekinay, and Uyar () encapsulated the thymol/γ‐CD inclusion complex into the zein electrospun nanofibrous mats for antibacterial food packaging, and found that the thymol/γ‐CD inclusion complex with a ratio of 2:1 had the higher stability and preservation rate of thymol, and showed a stronger antibacterial activity after loaded in the zein electrospun fibers. Cinnamon essential oil was also used to form the essential oil/β‐CD inclusion complex, which was blended with PVA to produce the electrospun nanofibrous film (Wen et al., ).…”

Section: Diverse Biopolymer Materials For Electrospinningmentioning

confidence: 99%

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Zhang

Wang

et al. 2020

Comp Rev Food Sci Food Safe

306

139

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Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.

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Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

Cited by 197 publications

References 44 publications

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nanofibre‐based bilayer biopolymer films: enhancement of antioxidant activity and potential for food packaging application

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

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