Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin.

Autor: Wayan Arnata I; Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia. Electronic address: arnata@unud.ac.id., Anggreni AAMD; Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia., Arda G; Department of Agricultural Engineering and Biosystem, Faculty of Agricultural Technology, Udayana University, Indonesia., Masruchin N; Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Bogor, Indonesia., Sartika D; Faculty of Agriculture, Muhammadiyah University of Makassar, Makassar, South Sulawesi, Indonesia., Fahma F; Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia., Firmanda A; Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia; Department of Chemical Engineering, Faculty of Engineering, University of Indonesia, Depok 16424, Indonesia.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115159. Date of Electronic Publication: 2024 Sep 29.
DOI: 10.1016/j.foodres.2024.115159
Abstrakt: Food loss and waste caused by oxidation result in environmental and economic losses and health threats. Lignin is an abundant aromatic polymer with varied antioxidant capacity, which can reduce food oxidation caused by radical species exposure. The lignin antioxidant strength can be influenced by source, type, structure, processing, degradation products, chemical modifications, and particle size. Lignin in micro- or nano-particles has high reactivity and is associated with increased surface area to improve antioxidant capacity. Lignin can be used as a food additive to suppress lipid and protein oxidation, although its effect on fruit/vegetable oxidation needs to be discussed. The lignin antioxidant properties are promising to be applied in food industries, such as food additives, animal feed supplements, and antioxidant packaging designs. However, there are challenges and limitations to consider, such as the potential for toxicity reactions in some individuals and the need for further research to understand its effects on different food products fully. As a feed nutrition, lignin can improve meat quality. Meanwhile, loading lignin in the packaging matrix can extend the food shelf life through antioxidant and antimicrobial activities, and UV-block. Lignin also improves packaging properties (conventional and 3D-printing fabrication) to maintain food quality, e.g., changes in mechanical properties, hydrophobicity, water vapor permeability, and other influences. This article reviews lignin's role as a natural antioxidant in the food industry. Future directions and discussions relate to prooxidative mechanisms, toxicity, fruit and vegetable preservation mechanisms, inhibition of protein oxidation, activity to food enzymes (fruit ripening enzyme activators and inhibitors of cellulase and β-glucosidase enzyme), dispersity in packaging matrices, and material diversification for 3D printing.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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