Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets

Salimiraad, Shaghayegh; Safaeian, Shila; Basti, Afshin Akhondzadeh; Khanjari, Ali; Nadoushan, Rezvan Mousavi

doi:10.1016/j.lwt.2022.113429

Cited by 35 publications

(11 citation statements)

References 48 publications

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“…In the other study, grape seed extract was incorporated in CS films to improve antioxidant and antimicrobial activities in packaged chicken breast fillets (Sogut & Seydim, ; ). Further inhibition of microbial growth in chicken fillets was obtained by the application of novel probiotic nanocomposite films (CS/cellulose/gelatin) containing Lactobacillus casei and Bacillus coagulans (Salimiraad et al., 2022). The study revealed the oxidative reduction and microbial activity of the films as compared to control samples, thereby paving a way for the introduction of probiotics in chicken fillets.…”

Section: Chitin and Chitosan‐based Materialsmentioning

confidence: 99%

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

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Section: Chitin and Chitosan‐based Materialsmentioning

confidence: 99%

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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show abstract

“…Probiotics could also be encapsulated together with other active components, such as tea extract, fatty acid, and antioxidants, among others. Encapsulation materials include sodium alginate (SA) (Ta et al., 2021), chitosan (Vanden Braber et al., 2020), carrageenan (Sogut et al., 2022), gums (locust bean, gellan gum, and xanthan gum) (Jin et al., 2020), gelatin (Salimiraad et al., 2022), whey protein (WP) (Ahmad et al., 2019; de Araújo Etchepare et al., 2019), and starch (Mudgi et al., 2022). The types of encapsulating materials used influence the viability of probiotics during storage/processing or in the GIT (Misra et al., 2021).…”

Section: Encapsulation Of Probioticsmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

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“…In this system, inulin was added to the film, enhancing the survival rate of probiotics by 36% [ 33 ]. Salimiraad et al constructed novel probiotic cellulose-based films for preserving fresh chicken fillets ( Figure 7 a) [ 35 ]. In this system, the cellulose-based films were prepared by mixing nano cellulose, nano chitosan, gelatin, and probiotics (e.g., L. casei , B. coagulans , and their combinations).…”

Section: Cellulose-based Probiotic Films For Food Applicationsmentioning

confidence: 99%

Delivery of Probiotics with Cellulose-Based Films and Their Food Applications

Yang,

Zhang,

2024

Polymers

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Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellulose used for probiotic encapsulation, as well as the current advances in different probiotic encapsulating strategies with cellulose, grafted cellulose, and cellulose-derived materials, including electrospinning, cross-linking, in-situ growth, casting strategies, and their combinations. The effect of cellulose encapsulation on the survival rate of probiotics and the patented encapsulated probiotics are also introduced. In addition, applications of cellulose-encapsulated probiotics in the food industry are also briefly discussed. Finally, the future trends toward developing encapsulated probiotics with improved health benefits and advanced features with cellulose-based materials are discussed.

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Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets

Cited by 35 publications

References 48 publications

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Delivery of Probiotics with Cellulose-Based Films and Their Food Applications

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