Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension

Zabihollahi, Negin; Alizadeh, Ainaz; Almasi, Hadi; Hanifian, Shahram; Hamishekar, Hamed

doi:10.1016/j.ijbiomac.2020.05.066

Cited by 108 publications

(51 citation statements)

References 40 publications

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“…This phenomenon may also be explained by the development of electrostatic interactions and hydrogen bonding between the protein's amine groups and the OH groups present in the CNFs, decreasing the capacity for hydrogen bonding with water molecules (Ranjbaryan, Pourfathi, & Almasi, 2019; Samadani et al., 2019). This reducing trend was also reported in carboxymethyl cellulose‐based (Zabihollahi, Alizadeh, Almasi, Hanifian, & Hamishekar, 2020) and chitosan‐based films (Soni, Schilling, & Mahmoud, 2016).…”

Section: Resultssupporting

confidence: 76%

“…A similar mechanism was reported for sodium caseinate in a previous study (Ranjbaryan et al., 2019). According to the literature, CNFs improved the mechanical properties of different matrices such as banana starch (Tibolla et al., 2019), carboxymethyl cellulose (Zabihollahi et al., 2020), and triacetate cellulose (Wu, Danh, & Nakagaito, 2020). Nonetheless, contrasting results manifested at CNF concentrations above 5 wt.…”

Section: Resultsmentioning

confidence: 99%

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Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Ahmadi

Ehsani

2020

Food Science & Nutrition

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In general, food packaging is aimed at preventing food degradation caused by physical and chemical processes or microbial contamination, thereby reducing aroma loss and maintaining product quality during its extended shelf life. To achieve this, the movement of water and gases must be restricted by the packaging material, which must simultaneously conform to the physicomechanical requirements (Talegaonkar, Sharma, Pandey, Mishra, & Wimmer, 2017). The petrochemical polymers currently utilized as food packaging are nonrenewable and nonbiodegradable, presenting remarkable threats such as natural resource depletion, energy crises, global warming, and ecological problems pertaining to waste generation and disposal (Sarwar, Niazi, Jahan, Ahmad, & Hussain, 2018). In recent decades, environmental concerns and increasing consumer demand for healthy and nutritious

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Section: Resultssupporting

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Ahmadi

Ehsani

2020

Food Science & Nutrition

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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

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195

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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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“…Furthermore, the migration of some compounds such as plasticizers, monomers, and solvent residues from plastics into the food leads to offavor and reduce food safety [4]. Concerns about the health problems related to plastics and consumer's demand for high-quality food products have led to developing biodegradable packaging materials such as lms and coatings [5,6]. In recent years, various biopolymers such as proteins and polysaccharides have been used to develop biodegradable lms to replace synthetic plastics and prevent spoilage and microbial contamination of fruits and vegetables during storage as well as acting as a carrier of functional compounds such as antimicrobials, antioxidants, avorings, and colors [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Orange Juice Processing Waste as a Biopolymer Base for Biodegradable Film Formation Reinforced with Cellulose Nanofiber and Activated with Nettle Essential Oil

et al. 2021

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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 lms based on orange waste powder (OWP) with different concentrations of nettle essential oil (NEO) (1.5 and 3 %) as an antibacterial agent and cellulose nano ber (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 lm, adding NEO (3 %) decreased the tensile strength but increased water vapor permeability and melting temperature. Moreover, the OWP lm samples had an antimicrobial effect against ve 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 lm with improved physicomechanical and antibacterial properties by incorporating CNF and NEO.

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Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life extension

Cited by 108 publications

References 40 publications

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

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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