Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging

Mariño-Cortegoso, Sandra; Stanzione, Mariamelia; Andrade, M. I. Paz; Restuccia, Cristina; Quirós, A. Rodrı́guez-Bernaldo de; Buonocore, Giovanna G.; Barbosa, Cássia H.; Vilarinho, Fernanda; Sanches-Silva, A.; Ramos, Fernando; Khwaldia, Khaoula; Barbosa-Pereira, Letricia

doi:10.1016/j.foodcont.2022.109128

Cited by 32 publications

(15 citation statements)

References 44 publications

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“…The antimicrobial properties are mainly attributed to the lemon EOs and show some different mechanisms of action, including (i) membrane rupture with inhibition ATP-ase activity, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force, and (iv) enzyme inactivation [11]. The biological activities of phenolic compounds are well documented, and act by changing cell permeability, allowing the loss of essential biomolecules, so that the membrane loses its structure and functionality [4,12,13]. Antioxidant activity is more characteristic of phenolic compounds; however, several studies report the potential of EOs in this context.…”

Section: Introductionmentioning

confidence: 99%

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Magalhães

Vilas-Boas

Teixeira

et al. 2023

Foods

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Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.

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Section: Introductionmentioning

confidence: 99%

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Magalhães

Vilas-Boas

Teixeira

et al. 2023

Foods

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“…2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulphonate) (ABTS) free radical scavenging activities are often used to evaluate the antioxidant capacity of substances (Cao et al, 2022; Fang et al, 2022; Mariño‐Cortegoso et al, 2022), and they were determined to reflect the antioxidant activity of WHBF samples in the present study.…”

Section: Methodsmentioning

confidence: 99%

“…The main principle is that phenolic compounds can reduce tungstate to blue compounds under alkaline conditions, and the product has a characteristic absorption peak at 760 nm. TPC can be determined by the change of absorbance value.2.8 | Determination of antioxidant activity2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2 0 -Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging activities are often used to evaluate the antioxidant capacity of substances(Cao et al, 2022;Fang et al, 2022;Mariño-Cortegoso et al, 2022), and they were determined to reflect the antioxidant activity of WHBF samples in the present study. DPPH free radical scavenging activity was measured using the DPPH Free Radical Activity Assay Kit (Solarbio Science & Technology Co., Beijing, China), the absorbance of mixture was read at 515 nm using a spectrophotometer.…”

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confidence: 99%

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

Chen

Wang

Qin

et al. 2022

J Food Process Engineering

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This work evaluated the microbial reduction and quality change of the whole hulless barley flour (WHBF) treated by a continuous instant pressure drop (CIPD) sterilizer.The microbial reduction of WHBF was proportional to steam-material ratio under the conditions of 165 C, 0.2 MPa steam, and 0.2 MPa Laval nozzle, and the microbial reduction was 3.87 ± 0.09 log cfu/g with the steam-material ratio of 3.0:1. The work was followed-up with the quality testing of CIPD, UV-C, hot air, and ozone treated WHBF. The microbial reduction of hot air, UV-C, and ozone treated WHBF was 3.98 ± 0.09, 3.33 ± 0.04, and 3.68 ± 0.12 log cfu/g, respectively, while the CIPD treatment achieved similar bactericidal effect at a unit treatment time of 22 s. Moreover, there is no measurable quality degradation in CIPD treated WHBF compared with the untreated WHBF. These results showed CIPD sterilizer had a great potential for microbial inactivation of powdery foods industry.

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“…There are several natural sources for extracting antioxidants with potential application in active films, such as oregano extract [112], mango [113], cranberry extract [114], onion [115], pomegranate peel [116], red cabbage [117], rice straw extract [118], lemon essential oil [119], and tomato extract [120], among others. In addition to the antioxidant activity itself, these extracts have different properties from the other constituents of the polymeric matrix, potentially acting to improve material properties such as opacity and elasticity [121], mechanical properties and water resistance [122], and permeability to water vapor [123].…”

Section: Packaging With Active Antioxidant Propertymentioning

confidence: 99%

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

et al. 2023

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The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability.

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Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging

Cited by 32 publications

References 44 publications

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

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