converting grape tannins from winery marc into active ...€¦ · active packaging and biomedical...
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Converting grape tannins from winery
marc into active packaging
Rotoura
August, 2018
Paul A. Kilmartin
(University of Auckland)
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2
RESEARCH TEAM
Subcontract
ors
Investment
Partners
Dr Louis Tremblay
Ecotoxicology
Dr Patrick Cahill
Antifouling
Dr Tripti Singh
Wood Preservation
A/Prof Steve Moratti
Polymer
Supramolecular Chemistry
Prof Paul Kilmartin
Co-Director
Conducting Polymers
A/Prof Simon Swift
Co-Director
Applied Microbiology
A/Prof Simon Swift
Applied Microbiology
Designer Biocides
Dist Prof Margaret Brimble
Organic Chemistry
Dr Jianyong Jin
Polymer Science
Dr David RennisionOrganic Chemistry
Prof Paul Kilmartin
Conducting Polymers
Natural Products
Synthetic/Natural Hybrids
Prof Ralph Cooney
Surface and Materials
Dr Sudip Ray
Polymer Engineering
Prof JadrankaTravas-Sejdic
Nano-technology
Dr Jenny Malmström
Imaging
Dr Duncan McGillivray
Biosurfaces
Surface Presentation
A/Prof Silas Villas-Bôas
Natural ProductMicrobiology
Prof Gillian Lewis
Biofilms
Dr Siouxsie Wiles
Medical Microbiology
Microbiology
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Agro-wastes represent an abundant and
economical source of antioxidant compounds
Grape tannins can be extracted from
grape marc, produced in large
quantities in regions such as
Marlborough and the Hawkes Bay
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Extraction and Purification
Grape tannins were prepared from Sauvignon blanc grape
marc using an equal quantity of water with 24 hours extraction.
Purification was performed with Amberlite FPX-66 resin, with
release into ethanol, then removed to produce the powder.
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Staphylococcus aureus - Gram Pos Escherichia coli - Gram Neg
2.5 mg/mL Minimum Bactericidal Concentration 40 mg/mL
Tannin characterization: Anti-microbial testingTesting minimum bactericidal concentrations of a tannin extract against
(a) S. aureus and (b) E. coli, using agar plates, with exposure to the extract at
concentrations of 2, 1, 0.5, 0.25, 0.125, 0.06, 0.03, and 0% of grape tannin
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Structural changes to grape tannins with heating
Polymeric tannins → oligomeric and monomeric structures
Blue-shift of –OH….H overlapping peaks from 3237 to 3257 cm-1
implies weakening of H-bond networks
Degradation at 250 °C seen with 1108 and 1160 cm-1 bands
250 °C
200 °C
150 °C
100 °C
HDPE = high density polyethylene (at 180 oC)
LLDPE = linear low density polyethylene (at 150 oC)
PP = polypropylene (at 180 oC)
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aa'
a''
a
a'
a"
b
b'
b''
b
b'
b''
b
b'
b''
0
10
20
30
40
50
60
70
80
HDPE LLDPE PP
Pe
r c
en
t D
PP
H r
ad
ica
l s
ca
ve
ng
ed
0% GT
0.5% GT
1% GT
2% GT
3% GT
Antioxidant activity of polymers melt blended with
grape tannin (GT) as % DPPH radicals scavenged
HDPE = high density PE (at 180 oC)
LLDPE = linear low density PE (at 150 oC)
PP = polypropylene (at 180 oC)
3-5 min in a
Brabender
DSE25 twin-
screw extruder
K.J. Olejar, S. Ray, and P.A. Kilmartin, “Enhanced
antioxidant activity of polyolefin films integrated with
grape tannins”, Journal of the Science of Food and
Agriculture 96 (2016) 2825-2831.
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Ethyl cellulose films
Good antimicrobial activity of ethyl cellulose and GT
Some increase in activity with incorporation of GT
Control
0.5 % GT
0
1 % GT
0 % GT
Biodegradable
Only need ethanol and a plasticizer for film formation
Sample
Neat Control 0% GME 0.5% GME 1% GME
CF
U (
log
10
sca
le)
1e+2
1e+3
1e+4
1e+5
1e+6
1e+7
1e+8Staphylococcus aureus - Gram Pos
0% GT 0.5% GT 1% GT
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aa
a b
b
c
d
0
10
20
30
40
50
60
70
80
EC EC + 0.25% GT EC + 0.5% GT EC + 1.0% GT EC + 2.0% GT EC + 3.0% GT
Perc
en
t A
BT
S r
ad
ical
Scaven
ged
Antioxidant activity of the blended polymers
expressed as percent ABTS radical scavengingEC is ethyl cellulose and GT is grape tannin
Grape tannins display high antioxidant activity in
the ethyl cellulose blend – a promising start!
EC EC +
0.25% GT
EC +
0.5% GT
EC +
1% GT
EC +
2% GT
EC +
3% GT
K.J. Olejar, S. Ray, A. Ricci and P.A. Kilmartin, “Superior
antioxidant polymer films created through the incorporation of
grape tannins in ethyl cellulose”, Cellulose 21 (2014) 4545-4556
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Solid waste from extraction process used to bulk up compost
Corn plants at Day 2 post-emergence
A) 100% depleted marc
B) 50:50 depleted marc: compost
C) 100% compost growth medium
EPA seedling emergence testing
guidelines
Corn
% Marc Concentration
Mixture pH % Emergence % Viable Root (cm) Stalk (cm)
0 7.02 ± 0.06a 93 ± 12 100 30 ± 6a 21 ± 6a
25 6.85 ± 0.03b 100 ± 0 100 17 ± 3b 16 ± 3b
50 6.76 ± 0.01c 87 ± 12 100 16 ± 4b 17 ± 3ab
75 6.42 ± 0.01d 85 ± 13 100 15 ± 3bc 17 ± 3ab
100 5.58 ± 0.01e 100 ± 0 100 11 ± 3c 14 ± 5b
Depleted grape marc blended with compost can be a
via alternative for growth of vegetable seedlings
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Acknowledgements
Dr Ken Olejar Chalotte Vandermeer
Dr Sudip Ray Dr Zoran Zujovic
A/P Simon Swift Prof Ralph Cooney
Dr Tripti Singh & Dr Meeta Patel (Scion)
Prof Keith Gordon (University of Otago)
Arianna Ricci & A/Prof Andrea Versari (University of Bologna)
Funding:
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Use of bioactive in edible films /packaging
SCION and NZCFPN Packaging Conference/ Workshop, Rotorua, NZ.22-23 August 2018
A/ Professor Siew Young QuekDirector, Food Science ProgrammeSchool of Chemical SciencesThe University of Auckland
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Shelf-life extension
Consumer demand for natural ingredients
Antimicrobial property
Antioxidant property
Bioactive films/ packaging
Maintain food quality and safety
Edible, biodegradable,
sustainable
Antimicrobial agents
o Bacteriocins
o Spices
o Essential oils
o Enzymes
o Natural extracts
o Chitosan
o Peptide – Nisin
o Organic acids and salts
Functions:
o Ability to inhibit microbial growth
o Maintain antimicrobial activity
o Physical and barrier properties
Functions: The system works by maintaining the content of antioxidant for preventing oxidation process during food processing and storage.
Antioxidant compounds
o α-tocopherol & L-ascorbic acid
o Phenolic compounds
• Phenolic acids
• Phenolic diterpenes
• Flavonoids
• Volatile oils
o Plant pigments (Anthocyanin)
o Extracts of grape seeds and skins
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• Instead of mixing antimicrobial/antioxidant compounds directly with food, incorporating them in films allows the functional effect at the food surface where the microbial growth is mostly found and oxidation occur.
• Bioactive packaging include systems such as:
o adding a sachet into the package
o dispersing bioactive agents in the packaging
o coating bioactive agents on the surface of the packaging material
o utilizing bioactive compounds with film forming properties or edible matrices
Antimicrobial agent
Bioactive films/ packaging
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15
Overview of Research
Selection of materials
MIC, MBC
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16
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Electrospinning• Antioxidant, phenolics and zein
• Potential for food packaging
J. Food Eng. (2012), 109, 645-651
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Bioactive components and the polymers applied in electrospinning
Date
Bioactive component Polymer Finding References
Epigallocatechin gallate(EGCG)
Zein Release of EGCG from fibre is dependent on relative humidity
Li et al., 2009
-carotene Zein Higher oxidative stability against UV irradiation
Fernandez et al., 2009
-carotene WPC 10%, glycerol 20%
Higher oxidative stability against UV irradiation
Lopez-Rubio and Lagaron, 2012
Gallic acid Zein Thermal stability and retention of antioxidant activity
Neo et al., 2013
Anthocyanin-rich raspberry extract
WPI Enhanced antimicrobial activity and anthocyanin content
Wang et al., 2013.
Chitosan Zein Enhanced antimicrobial properties for active packaging and biomedical applications
Torres - Giner et al., 2009
Curcumin Zein Improved sustained release, free radical scavenging ability
Drosou et al., 2017
Quercetin and ferulic acid Amaranth protein isolate and pullulan
Enhanced thermal stability, release characteristics and antioxidant protection ability
Drosou et al., 2017
R-(+) limonene Pullulan/-CD Increased storage stability, controlled release
Drosou et al., 2017
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Food
Chemistry
Analytical
Lab
Mass Spec suite - Electrospray MS, ICP-MS, LCMS,
GC-MS, GC-O-MS
Others: NMR, microscopy (SEM, TEM Atomic
Force), spectroscopy (Raman, IR), rheometer
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Food Grade Lab and Sensory
Evaluation Facility
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STARCH FILMS FOR FOOD PACKAGING---RECENT ADVANCES
Fan Zhu
University of Auckland, New Zealand
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wikipedia
Starch sources
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Starch
Pérez & Bertoft, 2010
(a) taro; (b) chestnut; (c) ginger; (d) manioc; (e) corn; (b) (f) green banana; (g) wheat and (h) potato.
Amylose and amylopectin
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Gelatinization and retrogradation
• Gelatinization:
• breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water.
• Retrogradation:
• reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.
wikipedia
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Starch films: (i) casting, (ii) blown extrusion and (iii) the thermo-compression moulding
Versino et al., 2016
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Starch diversity: different starch sources and different composition of the same starch
Size-exclusion chromatograms of five debranched corn starches: (A) AMIOCA corn starch, (B) regular corn starch, (C) HYLON V starch, (D) HYLON VII starch, and (E) LAPS
Richardson et al., 2000
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Effect of starch type on film properties
ESEM micrographs of cross-section and surface exposed to air during drying of wheat, corn and potato starch films (Magnification ×1000).
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Starch modifications:
•Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties
•To enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.
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Effect of starch hydroxypropylation on film properties
Appearance of cast-films made from native (a) and hydroxypropylated (b) corn starches. In (b), high amylose corn starch was hydroxypropylated with propyleneoxide (PO) at 3–12% (starch weight basis, [s.w.b.]). All films were plasticized with 20% glycerol (s.w.b.)
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•Low degree of hydroxypropylation could effectively reduce the brittleness in high-amylose corn starch films with minimal plasticizer required.
•Hydroxypropylation increased the flexibility of the films by decreasing the intermolecular interactions.
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Using plant extracts rich in polyphenols for antioxidant and antimicrobial properties in starch films
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Concluding remarks
•The film properties are much determined by the starch type and starch modifications.
•Addition of functional ingredients can make starch films for various applications such as antimicrobial and antioxidant food products.
•Starch films as biodegradable material have promising applications in places such as China and New Zealand where the environmental conditions are major concerns.