Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications

Zhang, Wanli; Azizi‐Lalabadi, Maryam; Roy, Swarup; Salim, Shamimeh Azimi; Castro‐Muñoz, Roberto; Jafari, Seid Mahdi

doi:10.1016/j.tifs.2023.06.026

Cited by 20 publications

(4 citation statements)

References 124 publications

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“…They may also be associated with an increased risk of cancer. Therefore, it is crucial to control glycosylation process parameters, such as temperature, pH, and reactant concentrations [71], as well as perform thorough safety assessments of the final products. These findings highlight the need for careful consideration when using glycosylation.…”

Section: Chemical Modificationmentioning

confidence: 99%

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Zhang,

Boateng,

et al. 2024

Foods

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This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.

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Section: Chemical Modificationmentioning

confidence: 99%

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Zhang,

Boateng,

et al. 2024

Foods

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show abstract

“…This augmentation improves various aspects of the film, including barrier and mechanical properties. Commonly employed CL agents encompass chemical synthetic CL agents like glutaraldehyde, as well as natural CL agents such as citric or tannic acid (Zhang et al., 2023). Incorporating plasticizers into coatings or films serves to elevate permeability to gases and water by reducing intermolecular forces within a polymer.…”

Section: Property Of Edible Film/coating/fibermentioning

confidence: 99%

“…An alternative approach to enhance the characteristics of edible films involves leveraging the Maillard reaction (MR), a ubiquitous chemical process in food production. The MR yields diverse aromatic compounds, endowing its products with antioxidant and antibacterial properties (Zhang et al., 2023). Research findings indicate that polymer molecules have the capability to undergo a MR intrinsically, without the need for supplementary CL agents.…”

Section: Property Of Edible Film/coating/fibermentioning

confidence: 99%

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Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation

Xie,

Ma,

Xie

et al. 2024

Comp Rev Food Sci Food Safe

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Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in‐depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.

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Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: drying characteristics, modeling of artificial neural network, principal component analysis of quality parameters

Tepe,

Tepe

2024

J Therm Anal Calorim

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The drying process has been widely used for the preservation of foodstuffs. Among the drying methods, convective drying is frequently preferred. Although frequently used, various techniques need to be developed to overcome the existing disadvantages. The study aimed to enhance the drying and quality parameters of the pear slices by microwave-assisted convective drying and pretreatments (citric acid, ethanol, and ultrasound) and compare thin-layer and artificial neural network modeling (ANN). Microwave-assisted convective drying and pretreatments reduced drying time compared to convective-dried samples. The lowest drying time was obtained from the samples pretreated with 100% ethanol. On the other hand, ANN modeling gave the best prediction results for drying curves. Additionally, L* values decreased, whereas a* and b* values increased after the drying process. The citric acid pretreatment provided the lowest color change. Moreover, chroma values increased; however, hue angle values of the samples decreased compared to the 90.08 value of the fresh samples. An increase in the color intensity and a decrease in the yellowness were observed after drying. Total phenolic content (TPC) and antioxidant activity (AA) were highly affected by drying processes and pretreatments compared to fresh samples. The highest losses of TPC and AA were determined after ethanol and ultrasound after pretreatments. According to PCA results in terms of total phenolic content, antioxidant activity, and color values, ethanol and ultrasound-pretreated samples share a similar plane, while control and citric acid-pretreated samples exhibit a similar arrangement. Additionally, fresh and microwave-assisted convective-dried samples stand apart from each other and the rest of the examples, showcasing a unique positioning. In conclusion, microwave-assisted convective drying and pretreatments had a positive effect on drying time. However, these methods need to be enhanced in terms of quality parameters. Besides, ANN may be suggested for the prediction of the drying process.

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Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications

Cited by 20 publications

References 124 publications

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications

Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation

Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: drying characteristics, modeling of artificial neural network, principal component analysis of quality parameters

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