Genotoxicological safety assessment of puree‐only edible films from onion bulb (<i>Allium cepa</i> L.) for use in food packaging‐related applications

Barreto, Mariana Rodrigues; Aleixo, Nadia Andrade; Silvestre, Rafaela Baldassari; Fregonezi, Nathália Ferreira; Barud, Hernane da Silva; Dias, Diógenes dos Santos; Ribeiro, Clóvis Augusto; Resende, Flávia Aparecida

doi:10.1111/1750-3841.14977

Cited by 11 publications

(7 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After that, the outer layers that were dry or deteriorated were removed before the bulbs were cut lengthwise into four pieces and washed again. The films were prepared by casting formulations comprising raw onion pulp and hydrothermally treated (1% by weight solids) according to the methodology described by Dias et al [ 16 ] and Barreto et al [ 17 ].…”

Section: Methodsmentioning

confidence: 99%

“…Quercetin is the main flavonoid present in onion [ 15 ], which has several properties, including antioxidant and antimicrobial activity [ 16 ]. Films obtained from onion bulbs are promising bioactive sources and have good mechanical and water vapor barrier properties [ 17 ]. Furthermore, mutagenicity and cytotoxicity tests demonstrate that these biomaterials are harmless, supporting at the first level of evidence, their safety potential for use as an edible coating by the food industry [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

et al. 2021

View full text Add to dashboard Cite

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

et al. 2021

View full text Add to dashboard Cite

show abstract

“…In addition, toxicological risk and dietary exposure assessment are important for polysaccharides edible packaging. Barreto et al [196] prepared two kinds of onion (Allium cepa L.) puree-based edible films by casting, namely unwashed hydrothermally treated pulp (HTP) and washed hydrothermally treated pulp (W-HTP), and then assessed their genotoxicological safety. The cellular viability demonstrated that HTP films showed greater cytotoxicity than W-HTP films; and the mutagenic activity indicated that both HTP and W-HTP films were not able to statistically increase the frequencies of the biomarkers for chromosome damage (micronucleus test) at the tested concentrations.…”

Section: Safety Risk Assessment Of Polysaccharide-based Edible Packagingmentioning

confidence: 99%

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Zhao

et al. 2021

Foods

View full text Add to dashboard Cite

Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

show abstract

“…Allium cepa is considered one of the most sensitive plant systems to determine the cytotoxic and genotoxic effects of diverse chemical agents. The advantage provided by this system has been widely described in different works and reviews articles [ 25 , 26 , 27 , 28 ]. Despite all known benefits, the use of this model for nanomaterials still provides controversial results that made hard the task for decision-makers.…”

Section: Introductionmentioning

confidence: 99%

Argovit™ Silver Nanoparticles Effects on Allium cepa: Plant Growth Promotion without Cyto Genotoxic Damage

Casillas-Figueroa¹,

Arellano-García²,

Leyva³

et al. 2020

Nanomaterials

View full text Add to dashboard Cite

Due to their antibacterial and antiviral effects, silver nanoparticles (AgNP) are one of the most widely used nanomaterials worldwide in various industries, e.g., in textiles, cosmetics and biomedical-related products. Unfortunately, the lack of complete physicochemical characterization and the variety of models used to evaluate its cytotoxic/genotoxic effect make comparison and decision-making regarding their safe use difficult. In this work, we present a systematic study of the cytotoxic and genotoxic activity of the commercially available AgNPs formulation Argovit™ in Allium cepa. The evaluated concentration range, 5–100 µg/mL of metallic silver content (85–1666 µg/mL of complete formulation), is 10–17 times higher than the used for other previously reported polyvinylpyrrolidone (PVP)-AgNP formulations and showed no cytotoxic or genotoxic damage in Allium cepa. Conversely, low concentrations (5 and 10 µg/mL) promote growth without damage to roots or bulbs. Until this work, all the formulations of PVP-AgNP evaluated in Allium cepa regardless of their size, concentration, or the exposure time had shown phytotoxicity. The biological response observed in Allium cepa exposed to Argovit™ is caused by nanoparticles and not by silver ions. The metal/coating agent ratio plays a fundamental role in this response and must be considered within the key physicochemical parameters for the design and manufacture of safer nanomaterials.

show abstract

Genotoxicological safety assessment of puree‐only edible films from onion bulb (Allium cepa L.) for use in food packaging‐related applications

Cited by 11 publications

References 40 publications

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Argovit™ Silver Nanoparticles Effects on Allium cepa: Plant Growth Promotion without Cyto Genotoxic Damage

Contact Info

Product

Resources

About