In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films

Giteru, Stephen G.; Cridge, Belinda; Oey, Indrawati; Ali, Azam; Altermann, Eric

doi:10.1016/j.fct.2019.111048

Cited by 16 publications

(10 citation statements)

References 79 publications

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“…Both PEF technologies has been demonstrated to efficiently disrupt plant cell by inducing the electroporation of membranes and thus favouring the extractability of valuable compounds, such as proteins, from plant materials (Barba et al 2015;Donsì et al 2010;Pataro et al 2017;Puértolas et al 2012;Soliva-Fortuny et al 2009;Yu et al 2015;Zhang et al 2017). It should be highlighted that the PEF impact on protein structure during both protein-assisted extraction and treatments aimed to protein-structure modifications has been studied for HIPEF treatments solely (Giteru et al 2018(Giteru et al , 2020. In particular, HIPEF could develop dipole moments causing ionization of the amino and carboxylic groups.…”

Section: Introductionmentioning

confidence: 99%

“…In particular, HIPEF could develop dipole moments causing ionization of the amino and carboxylic groups. The charged dipoles induce the development of electrostatic attractions which are responsible for unfolding, aggregation and crosslinking phenomena (Dong et al 2020;Giteru et al 2018Giteru et al , 2020Liu et al 2011;Xiang et al 2011a). These events can lead finally to a decrease in the ordered structures (α-helices), an increase in disorder ones (β-sheets, β-turns and random coils) and a higher exposure of surface free sulfhydryls (S-H) (Guan et al 2010;Liu et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…These events can lead finally to a decrease in the ordered structures (α-helices), an increase in disorder ones (β-sheets, β-turns and random coils) and a higher exposure of surface free sulfhydryls (S-H) (Guan et al 2010;Liu et al 2013). As summarized by Giteru et al (2020), all these modifications generate the formation of transient structures and changes in the interfacial properties of the proteins, which influence their functional properties including surface hydrophobicity (Li et al 2007;Wu et al 2016), colloidal behaviour (Xiang et al 2011b), thermal stability (Liu et al 2011) and swelling index (Li et al 2007). To this regard, it is noteworthy that structural modification of enzymes, such as papain, POD, PPO, lysozyme and LOX, exposed to PEF was found to be responsible for their irreversible inactivation (Luo et al 2010;Yeom et al 1999;Yang 2008, 2010;Zhong et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Melchior

Calligaris

Bisson

et al. 2020

Food Bioprocess Technol

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Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Melchior

Calligaris

Bisson

et al. 2020

Food Bioprocess Technol

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“…Nonetheless, the mechanism of the selective antiproliferative impact of keratin peptides, such as the influence of the peptide length and cellular interaction (adsorption and adhesion of cells onto the peptides), is still unknown. Indeed the physical and chemical characteristics of biological macromolecules, for instance, the density and charge of surface residues, can influence their biocompatibility and cytotoxicity (Giteru et al, 2020;Yu et al, 2017;Zhang et al, 2013). Zhang et al (2013) evaluated the biocompatibility of keratin extracts obtained from the hydrolysis of wool using 4 M HCl (95 • C until dissolution) and precipitation at either pH 3.22 or 5.55.…”

Section: In Vitro Toxicology Assessmentmentioning

confidence: 99%

Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

Giteru

Ramsey

Hou

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

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The growing global population and lifestyle changes have increased the demand for specialized diets that require protein and other essential nutrients for humans. Recent technological advances have enabled the use of food bioresources treated as waste as additional sources of alternative proteins. Sheep wool is an inexpensive and readily available bioresource containing 95%–98% protein, making it an outstanding potential source of protein for food and biotechnological applications. The strong structure of wool and its indigestibility are the main hurdles to achieving its potential as an edible protein. Although various methods have been investigated for the hydrolysis of wool into keratin, only a few of these, such as sulfitolysis, oxidation, and enzymatic processes, have the potential to generate edible keratin. In vitro and in vivo cytotoxicity studies reported no cytotoxicity effects of extracted keratin, suggesting its potential for use as a high‐value protein ingredient that supports normal body functions. Keratin has a high cysteine content that can support healthy epithelia, glutathione synthesis, antioxidant functions, and skeletal muscle functions. With the recent spike in new keratin extraction methods, extensive long‐term investigations that examine prolonged exposure of keratin generated from these techniques in animal and human subjects are required to ascertain its safety. Food applications of wool could improve the ecological footprint of sheep farming and unlock the potential of a sustainable protein source that meets demands for ethical production of animal protein.

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“…Higher pH levels can inhibit acidophilic bacteria and subsequently limiting the production of metabolites. The pulsed electric fields treated zein-chitosan-poly(vinyl alcohol) film had enhanced stability of films against electrolyte and enzyme degradation [ 53 ].…”

Section: Overview Of Biodegradable Packagingmentioning

confidence: 99%

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

Chisenga

Tolesa

Workneh

2020

International Journal of Food Science

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The environment and food safety are major areas of concern influencing the development of biodegradable packaging for partial replacement of petrochemical-based polymers. This review is aimed at updating the recent advances in biodegradable packaging material and the role of virtual technology and nanotechnology in the tomato supply chain. Some of the common biodegradable materials are gelatin, starch, chitosan, cellulose, and polylactic acid. The tensile strength, tear resistance, permeability, degradability, and solubility are some of the properties defining the selection and utilization of food packaging materials. Biodegradable films can be degraded in soil by microbial enzymatic actions and bioassimilation. Nanoparticles are incorporated into blended films to improve the performance of packaging materials. The prospects of the fourth industrial revolution can be realized with the use of virtual platforms such as sensor systems in authentification and traceability of food and packaging products. There is a research gap on the development of a hybrid sensor system unit that can integrate sampling headspace (SHS), detection unit, and data processing of big data for heterogeneous tomato-derived volatiles. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neutral network (ANN) are some of the common mathematical models for data interpretation of sensor systems.

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In-vitro degradation and toxicological assessment of pulsed electric fields crosslinked zein-chitosan-poly(vinyl alcohol) biopolymeric films

Cited by 16 publications

References 79 publications

Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications

Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling

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