Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging

Xie, Qiwen; Liu, Xuexia; Zhang, Yuanlv; Liu, Guishan

doi:10.1016/j.ijbiomac.2023.126532

Cited by 18 publications

(2 citation statements)

References 73 publications

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“…The trend of wolfberry deep-processed products is based on more natural and functional foods to meet people's demand for health. The development of wolfberries still needs to be improved from the following aspects: (1) In order to protect sensitive compounds and exhibit better therapeutic effects, new types of nanoliposomes and microcapsules of wolfberry should be developed in the future [103,104]. (2) Further research on fermentation technology could also be integrated into artificial intelligence such as machine learning and artificial neural network.…”

Section: Discussionmentioning

confidence: 99%

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Qiang,

Xia,

Geng

et al. 2023

Molecules

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Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the effects of antioxidation, immune regulation, hypoglycemic effects, and vision improvement. Recently, the development of nutrition and health products of Lycium barbarum has been paid more and more attention with the increase in health awareness. A variety of nutrients and bioactive components in wolfberry can be retained or increased using modern fermentation technology. Through fermentation, the products have better flavor and health function, which better meet the needs of market diversification. The main products related to wolfberry fermentation include wolfberry fruit wine, wolfberry fruit vinegar, and lactic acid fermented beverage. In this review, the mainly bioactive components of Lycium barbarum and its deep-processing products of fermentation were summarized and compared. It will provide reference for the research and development of fermented and healthy products of Lycium barbarum.

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Section: Discussionmentioning

confidence: 99%

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Qiang,

Xia,

Geng

et al. 2023

Molecules

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“…Freeze‐drying is widely applied because it is a low‐temperature process that enables the rapid encapsulation of natural pigments through several steps: freezing, sublimation, desorption, and storage. Encapsulated anthocyanins are thus protected against damage caused by adverse conditions (light, heat, and oxygen) (Xie et al., 2023).…”

Section: Improving Methodsmentioning

confidence: 99%

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Guo,

Li,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Naturally sourced pH‐sensitive indicator films are of interest for real‐time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH‐sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH‐sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH‐sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film‐forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH‐sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.

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Advancements in metal oxide bio‐nanocomposites for sustainable food packaging: Fabrication, applications, and future prospectives

Nandhini,

Bellarmin,

Siva Prakash

et al. 2024

Food Bioengineering

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The research on metal oxide bio‐nanocomposites for sustainable food packaging has witnessed significant advancements, offering a promising alternative to traditional food packaging materials. This review briefly describes their fabrication techniques, applications, superiority over conventional packaging, challenges, limitations, and potential trends. These new materials are derived by incorporating metal oxide nanoparticles into the biopolymers and show better properties, such as better antimicrobial properties, which are vital in food packaging. The advantages of using metal oxide bio‐nanocomposites over typical food packaging films include enhanced mechanical properties, better moisture and oxygen resistance, bacterial resistance, and light protection. These versatile materials not only serve the purpose of properly preserving the quality and possibly even the wholesomeness of packed food products, but they are also environmentally friendly. Moreover, the review presents current developments and areas of use of metal oxide bio‐nanocomposites in food packaging and it also proposes future developments to meet the modern challenge of the food industry in the development of advanced packaging technologies.

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Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging

Cited by 18 publications

References 73 publications

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Advancements in metal oxide bio‐nanocomposites for sustainable food packaging: Fabrication, applications, and future prospectives

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