Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat

KAYA, Ecem; Kahyaoğlu, Leyla Nesrin; Şumnu, Gülüm

doi:10.1016/j.ijbiomac.2022.09.025

Cited by 29 publications

(8 citation statements)

References 58 publications

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“…The proposed bacterial inactivity of quercetin is due to the destruction of bacterial cell wall, for the accumulation of hydrophobic quercetin dihydrate in cell wall and its interaction with the fatty chains of lipid bilayer (Ezati & Rhim, 2021). Kaya et al (2022) found the similar effects for curcumin incorporated chitin/glucan films against E. coli and S. aureus.…”

Section: Antimicrobial Activitymentioning

confidence: 93%

“…The increase in biodegradability with the incorporation of curcumin is attributed to the presence of actinobacteria (Kaya et al, 2022). The biodegradability of chitosan films was increased by the incorporation of curcumin, studied by Kaya et al (2022). Quercetin and cellulose form stronger intermolecular interactions that decreases the degradation of films (Ezati & Rhim, 2021).…”

Section: Biodegradabilitymentioning

confidence: 99%

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Development and characterization of cellulose‐based smart films extracted from coconut waste

Abid,

Talha,

Maan

et al. 2024

Journal of Food Safety

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The increasing demands for safe and quality packaged food have diverted all the intentions toward the enhancement of hazard detection and quantification techniques. The integration of smart functions with the novel biomaterials‐based packaging provides an effective approach to deal with the uplifting concerns of food safety and environmental pollution. In the current study, firstly the cellulose was extracted from coconut waste, then it was subjected to prepare biodegradable films and lastly the films were incorporated with curcumin or quercetin dihydrate. The films were characterized for their mechanical, barrier and smart properties. The incorporation of curcumin or quercetin dihydrate improved the physicochemical properties of the cellulose films, including strength, elongation at break (EAB), water vapor permeability (WVP), biodegradability, antioxidant and antimicrobial activity. However, the moisture content and water solubility decreased. The scanning electron microscopy (SEM) images depicted the rough surface of curcumin incorporated smart films which represents successful application of curcumin, while cracks and pits were observed for the films with the higher concentration of quercetin dihydrate. All the smart films showed effective responses against pH ranging from 2 to 14.

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Section: Antimicrobial Activitymentioning

confidence: 93%

Section: Biodegradabilitymentioning

confidence: 99%

Development and characterization of cellulose‐based smart films extracted from coconut waste

Abid,

Talha,

Maan

et al. 2024

Journal of Food Safety

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“…Furthermore, chitosan film is also degraded at high temperatures lower than its melting temperature; hence, they are not recommended to be fabricated by molding and extrusion. In terms of biodegradability, chitosan is a biodegradable compound, degraded in soil with the loss of its integrity after 14 days, as shown in Table 1 (Kaya et al., 2022). The disadvantages of chitosan film properties lead to blending the chitosan with other functional substances like fillers, crosslinkers, and plasticizers to improve the characteristics of the materials, as shown in Table 1.…”

Section: Classification Of Bio‐based Materials For Meat Packagingmentioning

confidence: 99%

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

Siddiqui

Sundarsingh

Bahmid³

et al. 2023

Comp Rev Food Sci Food Safe

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The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose‐based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high‐quality food packaging that serves functions such as extended shelf‐life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.

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“…Chitin is the second largest natural polysaccharide in nature after cellulose, and chitin and its derivatives including chitosan and chitooligosaccharide have been shown to have outstanding application advantages in biomedicine, cosmetics, food industry and material science [1–5]. However, their exploitation is greatly limited by their insolubility in common reagents.…”

Section: Introductionmentioning

confidence: 99%

Streptomyces beihaiensis sp. nov., a chitin-degrading actinobacterium, isolated from shrimp pond soil

Xie

Zhang

et al. 2023

International Journal of Systematic and Evolutionary Microbiology

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A Gram-stain-positive actinobacterium, designated strain GXMU-J5T, was isolated from a sample of shrimp pond soil collected in Tieshangang Saltern, Beihai, PR China. The morphological, chemotaxonomic and phylogenetic characteristics were consistent with its classification in the genus Streptomyces . The organism formed an extensively branched substrate mycelium, with abundant aerial hyphae that differentiated into spores. Phylogenetic analysis of 16S rRNA gene sequences showed that strain GXMU-J5T was most related to Streptomyces kunmingensis DSM 41681T (similarity 97.74 %) and Streptomyces endophyticus YIM 65594T (similarity 96.80 %). However, the values of digital DNA–DNA hybridization, average nucleotide identity and evolutionary distance of multilocus sequence analysis between strain GXMU-J5T and its closest relatives indicated that it represented a distinct species. Strain GXMU-J5T contained ll-diaminopimelic acid and the major whole-cell hydrolysates were xylose and galactose. The predominant menaquinones of strain GXMU-J5T were revealed as MK-9(H4), MK-9(H6) and MK-9(H8). The polar lipids consisted of diphosphatidylglycerol, phosphatidylmethylethanolamine, phosphatidylethanolamine, phosphatidylglycerol, phosphatidylinositol mannosides and phospholipids of unknown structure containing glucosamine. The predominant cellular fatty acids were iso-C15 : 0, anteiso-C15 : 0, iso-C16 : 0, iso-C17 : 0 and anteiso-C17 : 0. The whole genome size of strain GXMU-J5T was 6.79 Mbp with a 71.39 mol% G+C content. Genomic analysis indicated that strain GXMU-J5T had the potential to degrade chitin. On the basis of these genotypic and phenotypic data, it is supported that strain GXMU-J5T represents a novel species of the genus Streptomyces , for which the name Streptomyces beihaiensis sp. nov. is proposed. The type strain is strain GXMU-J5T (=MCCC 1K08064T=JCM 35629T).

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Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat

Cited by 29 publications

References 58 publications

Development and characterization of cellulose‐based smart films extracted from coconut waste

Development and characterization of cellulose‐based smart films extracted from coconut waste

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

Streptomyces beihaiensis sp. nov., a chitin-degrading actinobacterium, isolated from shrimp pond soil

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