Yazar "Zhang, Wanli" seçeneğine göre listele

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    A review of starch/polyvinyl alcohol (PVA) blend film: A potential replacement for traditional plastic-based food packaging film
    (Elsevier, 2024) Deng, Hao; Su, Jiaqi; Zhang, Wanli; Khan, Ajahar; Sani, Mahmood Alizadeh; Goksen, Gulden; Kashyap, Piyush
    In recent years, the development of environmentally friendly packaging materials using biodegradable polymers has emerged as a key challenge for scientists and consumers in response to resource depletion and environmental issues caused by plastic packaging materials. Starch and polyvinyl alcohol (PVA) are being recognized as excellent candidates for producing biodegradable food packaging films. Polymer blending has emerged as a practical approach to overcome the limitations of biopolymer films by developing films with unique properties and enhancing overall performance. This review briefly introduces the molecular structure and properties of starch and PVA, summarizes the common preparation methods and properties of starch/PVA blend films, and focuses on different strategies used to enhance starch/PVA blend films, including nanoparticles, plant extracts, and cross-linking agents. Additionally, this study summarizes the application of starch/PVA blend films as active and smart packaging in food preservation systems. This study demonstrates that starch and PVA blends have potential in manufacturing biodegradable food films with excellent properties due to their excellent compatibility and intermolecular interactions, and can be used as packaging films for a variety of foods to extend their shelf life.
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    Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films
    (Elsevier Sci Ltd, 2024) Zhang, Wanli; Khan, Ajahar; Ezati, Parya; Priyadarshi, Ruchir; Sani, Mahmood Alizadeh; Rathod, Nikheel Bhojraj; Goksen, Gulden
    Researchers are addressing environmental concerns related to petroleum -based plastic packaging by exploring biopolymers from natural sources, chemical synthesis, and microbial fermentation. Despite the potential of individual biopolymers, they often exhibit limitations like low water resistance and poor mechanical properties. Blending polymers emerges as a promising strategy to overcome these challenges, creating films with enhanced performance. This review focuses on recent advancements in chitosan/polyvinyl alcohol (PVA) blend food packaging films. It covers molecular structure, properties, strategies for performance improvement, and applications in food preservation. The blend's excellent compatibility and intermolecular interactions make it a promising candidate for biodegradable films. Future research should explore large-scale thermoplastic technologies and investigate the incorporation of additives like natural extracts and nanoparticles to enhance film properties. Chitosan/PVA blend films offer a sustainable alternative to petroleum -based plastic packaging, with potential applications in practical food preservation.
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    Application of a Chitosan-Cinnamon Essential Oil Composite Coating in Inhibiting Postharvest Apple Diseases
    (Mdpi, 2023) Zhang, Wanli; Goksen, Gulden; Zhou, Yuanping; Yang, Jun; Khan, Mohammad Rizwan; Ahmad, Naushad; Fei, Tao
    The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO concentrations below 4% (v/v). The effectiveness of the composite coating in disease control can be attributed to two factors: the direct inhibitory activity of CEO against pathogens in vitro and the induced resistance triggered by CS on the fruits. Importantly, the incorporation of CEO did not interfere with the induction of resistance by CS in harvested apples. However, it is noteworthy that the inhibitory effect of the CS-CEO composite coating on apple diseases diminished over time. Therefore, a key aspect of enhancing the preservation ability of fruits is improving the controlled release properties of CEO within CS coatings. This will enable a sustained and prolonged antimicrobial effect, thereby bolstering the fruit preservation capabilities of the composite coatings.
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    Application of seed mucilage as functional biopolymer in meat product processing and preservation
    (Elsevier Sci Ltd, 2024) Gao, Xueqin; Sharma, Madhu; Bains, Aarti; Chawla, Prince; Goksen, Gulden; Zou, Jian; Zhang, Wanli
    Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.
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    Application of tragacanth gum as a potential food packaging film and its performance enhancement strategy
    (Elsevier Sci Ltd, 2025) Ma, Ke; Yang, Jun; Goksen, Gulden; Alamri, Abdulhakeem S.; Alhomrani, Majid; Xia, Guanghua; Zhang, Wanli
    Currently, the widespread use of petroleum-based plastic food packaging materials and their non-degradable nature have significantly contributed to environmental issues. As a result, biopolymer-based food packaging materials are emerging as promising sustainable alternatives. Among the many biopolymers, tragacanth gum (TG) is being explored for the production of biodegradable food packaging films. As a hydrophilic colloidal polysaccharide, TG-based food packaging films possess renewable and edible properties, making them suitable for preparing food packaging films and edible coatings. This work briefly reviews the chemical properties and recent progress in the industrial applications of tragacanth gum. The research progress on different composite films based on tragacanth gum, including polymer blending, plant extract functionalization, and nanomaterial functionalization, is highlighted. Finally, the practical applications of tragacanth gum-based composite films and edible coatings in food preservation are summarized.
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    Development and characterization of zein co-encapsulated wampee essential oil and propolis extract films for food preservation
    (Elsevier Sci Ltd, 2025) He, Jinman; Goksen, Gulden; Cong, Xinli; Khan, Mohammad Rizwan; Ahmad, Naushad; Zhang, Wanli
    This study aims to develop zein co-encapsulated Wampee [Clausena lansium (Lour.) Skeels] essential oil (WEO) and propolis ethanol extract (PEE) for incorporation into sodium alginate matrix (ZPWS). The films were evaluated for their morphological features, chemical structure, mechanical and barrier properties, as well as their resistance to high temperatures. Additionally, antibacterial effects and antioxidant activities of films were investigated. The functional properties of zein were also evaluated for its ability to effectively co-encapsulate WEO and PEE, achieving in delayed release. Overall, the ZPWS films exhibited excellent functional properties compared the original films. These enhancements included greater tensile strength, increased rigidity, heightened resistance to water, improved thermal stability, a more condensed structure, and the presence of strong antioxidant and long-lasting bacteriostatic properties. Finally, a real-time study on the edible coated films was carried out strawberries preservation. The ZPWS film demonstrated good potential for application in food preservation.
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    Functionalized pectin/alginate food packaging films based on metal-phenol networks
    (Elsevier, 2024) He, Jinman; Yang, Siyuan; Goksen, Gulden; Cong, Xinli; Khan, Mohammad Rizwan; Zhang, Wanli
    It was focused on development a film with excellent properties. The pectin/sodium alginate (PS) composite films were developed by a casting technology, incorporating with tannic acid and Fe3+ for double cross-linking, and the effects of the film thickness, optical, mechanical, barrier, and antioxidant properties were investigated. This results displayed the inclusion of tannic acid (TA) and Fe3+ considerably increased the physical aspects, and they were very compatible with the matrix of the PS, exhibiting higher UV barrier capacity and lower gas permeability. On the other hand, the more compact structure observed by SEM as well as the hydrogen bonding interactions between the film components revealed by FTIR spectroscopy and XRD diffraction analyses further confirmed the significant enhancement of the properties. The functionalized coating of TA-Fe3+ demonstrated an improved adhesion and barrier properties, thereby effectively retarding the ageing process of golden passion fruit and this encompassed a decrease in the weight loss and a significant enhancement in water retention capability.
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    Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material
    (Elsevier, 2024) He, Jinman; Zhang, Wanli; Goksen, Gulden; Khan, Mohammad Rizwan; Ahmad, Naushad; Cong, Xinli
    In this study, zein-pectin nanoparticles loaded with Wampee [ Clausena lansium (Lour.) Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is-39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.
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    Green-synthesized silver nanoparticles immobilized on graphene oxide for fruit preservation in alginate films
    (Elsevier, 2024) Yang, Jun; Goksen, Gulden; Khan, Mohammad Rizwan; Ahmad, Naushad; Zhang, Wanli
    In this study, silver nanoparticles were synthesized by redox method using tea polyphenol as a reducing agent. These nanoparticles were then immobilized within sodium alginate (SA) composite films using graphene oxide (Go), resulting in films with enhanced food preservation capabilities. Initially, the synthesized silver nanoparticles underwent characterization through X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM). This characterization affirmed the successful synthesis of silver nanoparticles. Subsequently, the impact of silver nanoparticles and graphene oxide on the properties of the SA composite films was investigated. The SA composite films were analyzed barrier, mechanical, thermal stability, and functional properties. The findings revealed that the inclusion of silver nanoparticles immobilized in Go augmented the tensile strength (23.6 %), degradation temperature of the films, reduced water vapor permeability, and exhibited antioxidant properties (4.16 %-42.09 %), and antimicrobial activities against Escherichia coli and Staphylococcus aureus (19.79-20.37 times). The graphene oxide immobilizes the silver nanoparticles, thereby reducing the release concentration. Packaging blueberry fruits with the SA composite film impregnated with Go-immobilized silver nanoparticles reduced weight loss and wrinkle index and this enhanced blueberry fruit shelf life. Thus, this work presents a novel approach to preparing antimicrobial packaging films for post-harvest fruit preservation.
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    Rosemary essential oil: Chemical and biological properties, with emphasis on its delivery systems for food preservation
    (Elsevier Sci Ltd, 2023) Yang, Jun; Goksen, Gulden; Zhang, Wanli
    The food industry has long been committed to finding alternatives of chemical preservatives to retain the freshness of food. However, the use of chemical preservatives has raised concerns on potential toxicity, chemical contamination and other limitations. As a result, finding alternatives to these potentially harmful chemicals that can be used as food preservatives is of the utmost importance. Rosemary essential oil (REO) is one such natural food preservative and exhibits strong antibacterial and antioxidant properties. The present study briefly discusses the chemical and biological characterization of REO including the extraction method, chemical composition and its antioxidant and antimicrobial activities. And this review focued on the various delivery systems of REO in food preservation applications, such as nano emulsions (NEs), solid particle encapsulation (SPE), and biodegradable food packaging film/coatings (BFPF/BFPC), and displayed their extraction methods, chemical compositions, antimicrobial properties, and applications. It was concluded that REO is being utilized for food preservation through various delivery forms such as NEs, SPE, and BFPF, in addition to direct application for food preservation. The ability of encapsulated REO to preserve fresh foods such as meat, fish, fruits, and vegetables, has been shown to be significantly superior to that of conventional methods.