A novel bio-based time-temperature dependent colorimetric indicator film incorporated with Amaranthus leaf extract for beef freshness tracking

Leveraging amaranthus leaf extract (ALE) as an indicator, polyvinyl alcohol (P), and citric acid (C) as film fabricating materials, an innovative time-temperature indicator (TTI) for beef freshness tracking film, known as PC-ALE was successfully created. The films were characterized in terms of their kinetic modeling, molecular properties, morphological characterization, and physiochemical properties. Arrhenius model was made by utilizing the colorimetric values of TTI films collected from -10 to 35 °C. The correlation coefficient and activation energy of the fitting model were 0.9467, 0.9399, 0.6886, and 123, 57, 95 kJ.mol-1 for ALE containing films with 0.250, 0.375, and 0.500 g, respectively. However, Fourier transform-infrared spectroscopy spectra showed interactions between the molecules. Mechanical properties of the TTI films showed that the addition of ALE enhanced its tensile strength (99.58 to 139.23 MPa) and elongation at break (151.25 to 216.35 %). Due to its optimal colorimetric response, best-fitting reaction kinetic model (R2 = 0.9399), significant time-temperature sensitivity, and balanced mechanical properties, PC-ALE-0.375 films are the most suitable for monitoring beef freshness.

Effect of electron beam irradiation on the quality of chicken during post-mortem ageing

The effects of electron beam irradiation (0, 4, and 8 kGy) on the quality of fresh chicken breast muscle during post-mortem ageing (0, 1, 3, and 5 days) were evaluated. The results suggested that the pH value and water-holding capacity of the chicken breast muscle were reduced, and the water was migrated. The color of the chicken breast muscle improved after irradiation, with decreased in L* and b* values and increased in a* values and oxymyoglobin content. Furthermore, irradiation significantly lowered shear force, raised the myofibrillar fragmentation index (MFI), and enhanced chicken breast tenderness. RT-qPCR and western blotting analyses showed that electron beam irradiation influenced the tenderness of chicken breast muscle by regulating apoptosis through mitochondrial, death receptor, and ERS pathways during post-mortem ageing. In conclusion, these results suggested that electron beam irradiation improved tenderness through apoptosis and changed chicken breast quality (such as color, pH, and moisture).

Mechanistic applications of low-temperature plasma in starch-based biopolymer film: A review

The substitution of traditional packaging with bio-based edible films has emerged as a new research direction. The starch biopolymer films currently studied by researchers exhibit issues such as inadequate physical properties, barrier performance, mechanical strength, and biological activity. Consequently, a range of advanced techniques are employed to enhance the properties of biopolymer films. Low-temperature plasma stands out as an emerging multi-functional non-thermal green molecular surface modification technology that has been particularly effective in enhancing starch biopolymer films. Furthermore, owing to its non-thermal characteristics, low-temperature plasma is particularly suitable for heat-sensitive materials. Consequently, this study aims to investigate the impact of low-temperature plasma technology on enhancing the properties of biopolymer film substrates, elucidate its mechanisms of action on starch films and starch composite films, refine methods for modifying biopolymer films, and conduct a rational analysis of any contradictions.

Preparation and characterization of Salecan β-glucan-based edible film loaded with lemon essential oil nanoemulsion: Effects on the preservation of chilled pork

Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.

Chitosan-metal and metal oxide nanocomposites for active and intelligent food packaging; a comprehensive review of emerging trends and associated challenges

In recent years, significant advancements in biopolymer-based packaging have emerged as a response to the environmental challenges posed by traditional petroleum-based materials. The drive for sustainable, renewable, and degradable alternatives to fossil-based components in the packaging industry has led to an increased focus on chitosan, the second most abundant biopolymer after cellulose. Chitosan offers intrinsic properties such as biodegradability, biocompatibility, antimicrobial activity, excellent barrier and film-forming capabilities, positioning it as an ideal candidate for food packaging applications. However, limitations including inferior mechanical, thermal, barrier properties, and brittleness compared to conventional plastics have limiting its widespread adoption in the food packaging industry. Chitosan has been extensively utilized in various forms, particularly as nanocomposites incorporating metal nanoparticles, leading to chitosan-based nanocomposite films/coatings that synergistically combine the advantageous properties of both chitosan and metal nanoparticles. Through an in-depth analysis of the current research (primarily the last 5 years), this review delves into the physicochemical, mechanical, sensing, and antimicrobial properties of chitosan nanocomposite as an innovative food packaging material. This review will provide insights into the potential toxicity and environmental impact of nanoparticle migration, as well as the prospects and challenges associated with chitosan-metal/metal oxide nanocomposite films in the development of sustainable packaging solutions.

From waste to value: Multi-omics reveal pomegranate peel addition improves corn silage antioxidant activity and reduces methane and nitrogen losses

Fermentation technology presents promising opportunities for food waste valorization. Pomegranate peel (PP), a food by-product, has potential applications in fermented feed. This study examined the effects of a 6% dry PP additive on the ensiling characteristics, antioxidant activity, metabolites, bacterial community, and in vitro ruminal fermentation, methane (CH4) emission of corn silage ensiled for 7 days and 60 days using microbiome and metabolome analyses. PP-treated silage inhibited (P < 0.05) protein degradation by reducing ammonia nitrogen and non-protein nitrogen concentrations during ensiling. The PP additive increased (P < 0.05) water-soluble carbohydrate content and reduced ethanol production in corn silage. Lactiplantibacillus dominated PP-treated silage at the initial ensiling stage, while Levilactobacillus prevailed at the final stage. Notably, the PP additive exhibited strong antioxidant activity by modulating antioxidant enzymes and flavonoid biosynthesis mediated by key metabolites (epigallocatechin and catechin). Correlation analysis identified Lactiplantibacillus, Citrobacter, Phytobacter and Burkholderia as key microbes in the production of antioxidant metabolites and enzymes in PP-treated silage. Additionally, PP supplementation reduced (P < 0.05) in vitro ruminal CH4 and nitrogen losses, while decreasing dry matter (DM) digestibility in corn silage. In summary, PP-treated corn silage enhanced antioxidant properties and reduced the nitrogen losses and in vitro ruminal CH4 emissions, but lowered DM digestibility. Thus, PP can be recommended as a silage additive, though the dry PP level should be lower than that used in this study.

Modification of browntop millet (Brachiaria ramosa) starch: Effects of pulse electric field and gamma-irradiation on morphological, thermal, rheological, and powder flow properties

The study investigates the impact of pulse electric field (PEF) and gamma irradiation (GI) on the physicochemical, structural, thermal, rheological, and powder flow properties of browntop millet starch. Starch was modified using PEF at 10 kV/cm (PEF-1) and 15 kV/cm (PEF-2) and GI at 5 kGy (G-1) and 10 kGy (G-2). Moisture content decreased from 9.83 % (native) to 7.21 % (PEF-2) and 7.29 % (G-2). Apparent amylose content declined, with the lowest values in PEF-2 (23.62 %) and G-2 (20.79 %), indicating amylose degradation. Functional properties improved, with water absorption capacity increasing to 1.89 g/g (G-2), enhancing hydrophilicity. X-ray diffraction revealed reduced crystallinity, particularly in G-2 (27.18 %), suggesting structural disruption. Gelatinization enthalpy (ΔH) decreased from 184.18 J/g (native) to 148.65 J/g (G-2), indicating reduced thermal stability. Peak viscosity declined from 3150 cP (native) to 409 cP (G-2), signifying granular degradation. Rheological analysis confirmed shear-thinning behavior, with significant reductions in G' and G″ for GI samples, indicating a weakened gel structure. Powder flow properties improved, with the cohesion index dropping from 32.91 g·mm (native) to 14.24 g·mm (G-2), enhancing flowability. This study highlights the potential of PEF and GI for modifying starch properties, offering new avenues for food and industrial applications.

Study on the influence and application of fatty acid incorporation in hausa potato starch film fabricated from plasma activated water assisted annealing modification: Assessment on fruit coating potential

This study introduces a novel approach for developing composite packaging films by incorporating fatty acid (FA), specifically palmitic acid, into hausa potato starch modified through the plasma-activated water assisted annealing (PAW-ANN). FA incorporation into the PAW-ANN starch matrix (FA-PAHF) resulted in smoother film surfaces, increased relative crystallinity. FT-IR revealed additional peaks at 2843 cm-1 and 1706 cm-1, confirming the esterification. The FA-PAHF films exhibited reduced permeability for water vapors and oxygen along with an increase in tensile strength compared to native films. These modifications effectively created a stronger and more moisture-resistant film. The application of coatings (CFA-PAHF) to figs significantly reduced (p ≤ 0.05) weight loss and minimized changes in pH, total soluble solids, and titratable acidity, maintaining the fruits' texture and quality throughout storage. The results suggest that FA-PAHF films offer a viable, safe, and sustainable alternative for extending the shelf life of perishable fruits.

Multifunctional films based on tannic acid-coated cellulose nanocrystals and zinc-coating reinforced sodium carboxymethyl cellulose/polyvinyl alcohol for food active packaging

Multifunctional packaging materials made from biomass resources are key to achieving packaging storage and environmental friendliness. The aim of this study is to prepare high-performance cellulose-based packaging films to improve the high-value utilization of cellulose resources. In this paper, the blended films of sodium carboxymethyl cellulose (CMC) and poly(vinyl alcohol) (PVA) were used as the substrate and doped with tannic acid (TA)-coated cellulose nanocrystals (CNC@TA). Then, zinc ions (Zn2+) were decorated on the film surface by adsorption self-assembly. The modified films (Z-CPC@T5 films) were prepared with excellent mechanical properties (tensile strength and elongation at break of 73.85 MPa and 19.68 %, respectively). Meanwhile, the presence of CNC@TA provided the films with UV and oxidation resistance. In addition, the zinc coating formed on the film surface conferred water resistance, hydrophobicity, and structural stability (water contact angle up to 97.09°). The modified films also showed excellent antimicrobial and water-vapor barrier properties. The modified films preserved cherries for at least 16 days with a quality retention of 87.20 %. In addition, cytotoxicity tests confirmed the non-toxic properties of the modified films. Overall, this strategic fusion of internal and external dual crosslinking expanded the application potential of active packaging materials.

Sodium alginate/poly (vinyl alcohol) active films incorporated with Chrysanthemum leaves extract as an eco-friendly approach to extend the shelf life of green chilies

Recently, biodegradable packaging materials have received significant prominence in the food sector. Herein, chrysanthemum leaves extract (CLE), integrated sodium alginate (SA) and polyvinyl alcohol (PVA) active films were prepared and their physicochemical and multifunctional properties were evaluated for use in green chili packaging. FTIR and SEM results confirmed favorable interaction and uniform dispersion of CLE in the SA/PVA blend film. Addition of CLE to the SA/PVA matrix considerably lowered surface wettability (∼61 %), water solubility (∼28 %), moisture-binding (∼27 %), water vapor transmission and oxygen permeability (∼28 %). CLE-loaded active film demonstrated higher tensile strength (29.06 ± 0.46 MPa), UV light barrier capabilities and significant antimicrobial activity against foodborne pathogens. Additionally, it had an adequate antioxidant capacity of (∼46 %) compared to the control film without CLE. In the study of green chili packaging, the active film containing a more significant amount of CLE limited the weight loss, suppressed microbial growth and retained the polyphenolic and chlorophyll content of the chili. Compared to polyethylene (PE), the fabricated active film displayed a far better packaging capability and extended the shelf life of green chili for up to 10 days. Hence, the fabricated active films were suitable for biodegradable packaging applications.

Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles

The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion-based meat products, saving time and labour. The current study was thus designed with the goal of improving the quality and storage stability of meat emulsions by using chitosan-based thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oil nanoparticles as natural preservatives. The treatments included the following: T0-control; T1-emulsion added with chitosan nanoparticles @ 500 ppm; T2-emulsion added with thyme essential oil nanoparticles @ 500 ppm; T3-emulsion added with oregano essential oil nanoparticles @ 500 ppm; and T4-positive control added with synthetic additive butylated hydroxytoluene @ 200 ppm. TBARS (Thiobarbituric acid reactive substances) values revealed that T2 and T3 exhibited greater oxidative stability throughout storage. Protein carbonyl levels increased at a slower rate during storage in nano-treated essential oil groups. DPPH (2, 2 diphenyl-1-picryl hydrazyl) and FRAP (Ferric Reducing Anti-Oxidant Power) values decreased significantly (p < 0.05) during storage, with T3 having the strongest anti-oxidant activity. T2 and T3 had consistently greater texture values than the other groups. T2 and T3 demonstrated lower values for microbiological parameters, particularly on day 7 and 15. The storage stability period of emulsion was 3 days for T0 and T4, while as it was 6 days for T1 and 9 days for T2 and T3. T2 and T3 showed higher sensory scores, affirming their superior sensory appeal to other treatments. In conclusion, the essential oil nanoparticle treatments resulted in better quality and storage stability of meat emulsions during aerobic refrigerated storage.

Influence of γ irradiation on the physicochemical properties of tapioca granular starch-ascorbyl palmitate complexes

The original starch was irradiated with γ-rays at doses ranging from 0 to 10 kGy to investigate how irradiation influences the formation of tapioca granular starch-ascorbyl palmitate (TGS-AP) complexes. The results indicated that the pretreatment of tapioca starch with appropriate irradiation doses effectively increased the content of AP encapsulated in the complex, and the loading efficiency increased from 22.74 % (0 kGy) to a maximum of 32.95 % (2.5 kGy). Compared with the control complexes, the rapid visco analyzer (RVA) pasting profiles of the TGS-AP complexes changed significantly, with new viscosity peaks appearing during the cooling and holding stages. The swelling power, relative crystallinity, and thermal stability of the complexes were remarkably elevated to maximum increases of 116.50 %, 21.45 %, and 82.61 %, respectively, and the melting enthalpies of the complexes increased slightly after the native tapioca starch was subjected to irradiation. This study could serve as a basis for the development of a green and efficient process for the production of starch-lipid complexes.

Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition

The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nobilis or Piper nigrum EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by Calliphora vomitoria on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the L. nobilis EO-enriched CH solution increased the meat colour lightness compared to the control (+7.58%), kept redness and yellowness comparable to the control, maintained the level of thiobarbituric acid-reacting substances below the threshold for rancidity perception for at least 96 h, reduced the release of ethanol, enhanced the perception of fatty and woody notes in the meat along with the fresh, green, and citrusy aromas specific to the EO, and also provided significant protection (88.83%) against blowfly oviposition compared to the control. Therefore, the development of a spray CH formulation containing the L. nobilis EO appears to be a promising tool for stable and prolonged meat protection.

Edible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics

Edible films were manufactured from three different proteins to evaluate their mechanical strength and some physicochemical features. Wheat gluten (WG), cow hide gelatin (CHG), and cow milk casein (CMC) were used at three different concentrations (5%, 6%, and 7% w/v for WG or 2%, 3%, and 4% w/v for both CHG and CMC) for the film samples. Water activity of the film samples varied within a rather narrow gap, which was between 0.26 and 0.36, with the highest values for WG films and the lowest for CMC. WG and CMC gave basic films while CHG resulted in acidic films with a pH value between 5.6 and 5.7. CHG films showed the highest conductivity while pH and conductivity increased as CHG concentration increased. WG resulted in opaque and dark colored films while CHG and CMC led to almost transparent and light colored films. Water vapor permeability of CMC films was slightly higher compared to CHG and WG counterparts with values around 2.0 × 10-14 g m/s Pa m2. In addition, tensile strength of CHG films was significantly higher than CMC and WG counterparts with values over 25 N/mm2 and more flexible with higher values of Young's modulus and elongation at break. It is concluded that CHG may be utilized by the food industry to manufacture edible films with superior mechanical features along with ease of dissolving and transparent visual characteristics, while WG and CMC might be preferred for more rigid, opaque, and dark colored films as needed.

Preparation and physicochemical characterization of different biocomposite films blended with bacterial exopolysaccharide EPS MC-5 and bacteriocin for food packaging applications

The study aims to evaluate how bacteriocin and extracellular polymeric substances (EPS) can influence the development of active packaging for food. The components might enhance the performance of packaging materials in terms of their physicochemical properties and their effectiveness in preserving food. Bacteriocin and EPS exert a significant effect in blocking the transmission of UV and visible light radiations. The molecular stability among the different functional groups of the composite films was evaluated using FT-IR analysis. The MG5 film exhibited the lowest percentage of water solubility (11.27 %) and the highest antibacterial activity against L. monocytogenes and E. coli, with a zone of inhibition measured as 21.32 ± 0.76 and 18.81 ± 0.29 mm, respectively. The TGA results indicated a noteworthy level of thermal stability in the composite films. Specifically, the MG5 bacteriocin blended film exhibited an approved metal chelation activity and demonstrated superior antioxidant activity, as evidenced by enhanced DPPH and ABTS+ scavenging activities. The incorporation of bacteriocin enhanced the interactions among the film components, and surface roughness was greatly impacted as revealed by the FE-SEM analysis. MG5 film exhibited excellent biodegradability in the natural soil environment, according to a soil burial study. To sum up, MG5 films can be an effective food packaging material, particularly for fried or high-fat items that are prone to contamination from microorganisms.

Thymbra spicata extract and arbuscular mycorrhizae improved the morphophysiological traits, biochemical properties, and essential oil content and composition of Rosemary (Rosmarinus officinalis L.) under salinity stress

BACKGROUND

Enhancing the content of essential oils and valuable secondary metabolites is a primary goal for medicinal plant breeders. In this study, the effects of Thymbra spicata extract at concentrations of 0% (C), 10% (TS1), and 20% (TS2), along with mycorrhizal fungus (MF) biofertilizer at a rate of 50 g/2.5 kg of soil, were evaluated on the growth, photosynthetic pigments, relative water content (RWC), proline, protein, malondialdehyde (MDA), catalase (CAT), phenylalanine ammonia-lyase (PAL), and essential oil content and composition of Rosmarinus officinalis L. under varying salinity stress levels of 0 mM (S0), 100 mM (S1), and 200 mM (S2) NaCl. The experiment was conducted as a factorial study within a completely randomized design, with three replications.

RESULTS

As salinity stress increased, the yield and growth characteristics of the plants declined. However, the applied treatments effectively mitigated the negative effects of salinity. The highest chlorophyll a, b, and total chlorophyll contents were observed in the TS2 + MF treatment under nonsaline conditions. Under S2 salinity stress, carotenoid and anthocyanin contents increased by 38.29% and 11.11%, respectively, with the use of TS2 + MF. Under S1 stress conditions, the proline and soluble sugar content increased by 268% and 44%, respectively, in the MF treatment. Essential oil content was enhanced by 80.43% with the TS2 + MF treatment under S1 stress. Essential oil analysis showed significant increases in camphene (9.71%), β-pinene (43.75%), α-phellandrene (13.3%), geranyl acetate (156%), cineole (21.39%), and β-linalool (5.12%) in the TS2 + MF treatment compared to the control under S1 stress conditions.

CONCLUSIONS

Among all the treatments, the combined application of TS2 and MF proved to be the most effective in enhancing the morphophysiological and biochemical characteristics of rosemary plants. This treatment not only boosted the production of essential oils and secondary metabolites but also mitigated the detrimental effects of salinity stress. Therefore, it is recommended as a beneficial agricultural practice for improving the productivity and quality of rosemary plants under salinity stress.

Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness

Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0-11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 °C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology.

Preparation and characterization of chitosan/polyvinyl alcohol/Ginkgo biloba leaf extract composite film and its effect on chilled beef preservation

Bioactive composite films containing varying concentrations (0 %, 2 %, 6 %, and 10 %) of the Ginkgo biloba leaf extract (GBLE) were prepared using chitosan (CS) and polyvinyl alcohol (PVA) as substrates and applied to preserve chilled beef. The thickness, density, mechanical properties, barrier properties, antioxidant activity, and thermal stability of the developed composite films significantly increased as the GBLE concentration increased (P < 0.05). Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction confirmed that GBLE was primarily integrated into the film matrix through hydrogen bonding and exhibited good compatibility. Compared with control films, the active composite films significantly inhibited color deterioration and microbial growth in chilled beef during storage, delayed fat and protein oxidation, improved chilled beef quality, and extended shelf life to 12 days. These findings suggest that GBLE/CS/PVA composite films hold great potential as active packaging materials for food preservation.

Optimization of biocomposite taro (Colocasia esculenta (L.) Schott) starch and Aloe vera (Aloe barbadensis (L.) Burm.f.) gel based film-using response surface methodology

This study aimed to develop and optimize a biocomposite film using taro starch and aloe vera gel blends. A Single factor experiment followed by a three-factor Box-Behnken design (BBD) of response surface methodology (RSM) was used to optimize the film based on water vapor transmission rate (WVTR), tensile strength (TS), and thickness as response factors. Results showed that increasing taro starch content generally increased tensile strength but also increased WVTR. Meanwhile, aloe vera gel reduced the WVTR but had a less significant effect on TS. Glycerol worked as a plasticizer, decreasing the TS but significantly reducing the WVTR. The regression model's prediction was confirmed by characterizing the biocomposite film made using the optimal composition, which had water vapor transmission rate, tensile strengths, and thicknesses of 0.00163 g/m2t, 3.26 MPa, and 0.14 mm, respectively. This optimal composition is achievable with 5.56 % taro starch, 49.25 % aloe vera gel, and 25.00 % glycerol, resulting in a biocomposite film with low WVTR and moderate TS. The biocomposite film prepared using the optimized independent factors was also characterized by different analytical techniques such as Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Differential Scanning Calorimetry (DSC). The findings show that FTIR analysis detects the critical functional groups such as OH, CH, and CO that contribute to the biocomposite film's structure and properties. SEM analysis illustrates a rough surface, presenting dispersed particles and some cracks that reflect the mechanical properties of the film obtained. DSC showed that the biocomposite film exhibited a glass transition temperature and a gelatinization peak, highlighting the thermal behavior of the biocomposite film. Thus, the optimized biocomposite film can be a potential candidate for food packaging applications.

Recent Advancements and Trends in Postharvest Application of Edible Coatings on Bananas: A Comprehensive Review

Bananas (Musa spp.) are among the most widely consumed fruits globally, yet their high perishability and short shelf-life pose significant challenges to the postharvest industry. To address this, edible coatings have been extensively studied for their ability to preserve the physical, microbiological, and sensory qualities of bananas. Among various types of edible coatings, polysaccharide-based coatings, particularly chitosan, have emerged as the most effective. The dipping method is predominantly employed for their application, surpassing spraying and brushing techniques. This review integrates insights from bibliometric analysis using Scopus, revealing that research on edible coatings for bananas began in 2009, with 45 journals contributing to the field. Key trends, including publication growth, author contributions, and geographical focus, are explored through VOS-viewer analysis. Mechanistically, edible coatings enhance postharvest banana quality by limiting gaseous exchange, reducing water loss, and preventing lipid migration. Performance is further improved by incorporating active ingredients such as antioxidants, antimicrobials, and plasticizers. Despite their benefits over synthetic chemicals, the commercial adoption of edible coatings faces limitations, related to scalability and practicality. This review highlights these challenges while proposing future directions for advancing edible coating technologies for banana preservation.

Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications

Globally, colorectal cancer ranks second in women and third in men. Hydrophilic anticancer agents have limited use in lipid systems due to their weak solubility. Therefore, this study aimed to develop oleogels based on pumpkin seed oil (R1) and hydrophilic bioactive canola extract (BCE or R2) that were extracted from canola meal by-products. BCE was effectively dispersed in oleogels through the encapsulation of BCE with various concentrations (0.08, 0.2, and 0.4%) in soy lecithin to form BCE gelling agents. Four formulations (F1 as plain, F2-F4 with different concentrations of BCE) were produced using two gelators (BCE gelling agent and beeswax). The oxidative stability, microstructure, FTIR, antioxidant activity, and time-dependent experiment were investigated. The cytotoxicity against colorectal HCT116 and Caco-2 cancer cell lines in vitro was evaluated. The anti-apoptotic PI3k and COX-2 protein expressions were also assessed. The peroxide, p-anisidine, and total oxidation values of F4 were 7.85, 26.66, and 42.35, respectively, during 60 days at 60 ± 2 °C. The antioxidant activity values of F4 were 74.40% for DPPH, 54.28% for ABTS, and 5.77 mg/g for FRAP. F4 demonstrated the highest significant cytotoxic effects on cancerous cells, particularly in the Caco-2 cells with 1.40- and 1.41-fold increases compared to R2 and the positive control doxorubicin, respectively. PI3k and COX-2 expression levels were down-regulated while iNOS activity was up-regulated in both cells, with very high down-regulation recorded for F4 in Caco-2 cells. This study developed a method for producing stable lipid products loaded with hydrophilic antioxidants that may be used as an anti-colorectal platform.

Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage

Celosia cristata Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from Celosia Cristata L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among all copigmentation treatments, T7 (0.33 % gum Arabic, 0.33 % pectin, 0.33 % whey protein, 0.05 % ascorbic acid, and 0.01 % Ca2+) exhibited the highest stability in terms of betalain content and color degradation.

Optimization of Piper betle L. extraction under ultrasound and its effects on chitosan/polyvinyl alcohol film properties for wound dressing

This study aimed to prepare Piper betle L. extract-load chitosan/polyvinyl alcohol (CS/PVA) film potential for wound dressing and investigate the effects of PLE and PLE-loading methods on physicochemical and biological properties of CS/PVA films. First, Piper betle L. extract (PLE) was optimized using ultrasonication and the response surface methodology employed the Box-Behnken design to maximize total phenolic content (TPC), total flavonoid content (TFC), and natural antioxidant activity. The optimal ultrasonic conditions resulting in an extract yield of 17.466 %, TPC of 261.904 mg GA/g, TFC of 148.726 mg Q/g, and IC50 of 53.100 mg/L were achieved with a sonication time of 3.958 min, power of 30.548 W, and duty cycle of 84.576 % using water as the green solvent. The systematic analysis explored the effects of extraction duration, power, and pulse mode providing valuable insights into novel extraction techniques for potential pharmaceutical applications. Subsequently, PLE was incorporated into a CS/PVA biocomposite film using two loading methods: direct mixing and immersion. The study revealed that the immersion method offers several advantages related to the physicochemical and biological properties of the PLE-treated CS/PVA film. These advantages include improved PLE bioavailability (with PLE releasing 81.42 ± 2.44 % over 24 h, 8.6 times higher than the direct mixing method), removal of excess acetic acid from the manufacturing process of CS/PVA film, which causes cell cytotoxicity (L929 cell viability of 70.47 ± 2.18 %), enhanced tensile strength of 1.19 times greater than the original CS/PVA film, and efficient exudate absorption (allowing appropriate water vapor transmission at a rate of 2477.00 ± 35.39 g/m2·day). The results show the prepared PLE-treated CS/PVA film is a potential candidate for wound dressing, and the immersion method represents an advanced drug-loading method, especially for medicinal herbs on CS/PVA thin film surfaces.

Active biodegradable bacterial cellulose films with potential to minimize the plastic pollution: Preparation, antibacterial application, and mechanism

Petroleum-based films have triggered a serious global pollution crisis because they are difficult to recycle, degrade, and reuse. Developing alternative sustainable active films represents a powerful strategy to address these issues. Here, a multifunctional biodegradable bacterial cellulose (BC) film incorporated with guanidine-based polymer (PHGH)/gallic acid (GA) was constructed (termed OBC-PHGH/GA). The resulting OBC-PHGH/GA film exhibited a highly interweaved nanofiber network structure with excellent tensile strength and ductility. The OBC-PHGH/GA film showed an excellent antibacterial effect against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with inhibition efficiencies of ∼99.99 % compared with the OBC film. Moreover, the as-prepared film showed excellent UV-shielding, antioxidant, and antifungal activities, showing great potential in food packaging. More importantly, the OBC-PHGH/GA film can be degraded into safe and reusable sugars, demonstrating outstanding environmental friendliness and sustainability. This work provides a promising and unique strategy for designing and fabricating green active packaging materials.

Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability

This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH• scavenging activity, ABTS•+scavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel.

Mechanically improved chitosan/graphene oxide nanocomposite hydrogel for sustained release of levofloxacin

This study introduces a novel chitosan/graphene oxide (CS/GO) nanocomposite hydrogel designed for the sustained release of levofloxacin. The hydrogel was synthesized using electrostatic interactions and chemical cross-linking, resulting in significant mechanical reinforcement (G' = 0.94 MPa, G" = 0.088 MPa) and homogeneous distribution of GO. It exhibited excellent swelling properties (1380 % at 0.05 wt% GO, 1070 % at 0.2 wt% GO at pH 2). Levofloxacin release was faster (∼95 % in 5 h) at 0.05 wt% GO and more sustained (∼97 % over 24 h) at 0.2 wt% GO. This hydrogel demonstrates potential as a robust platform for controlled drug delivery.

Chitosan research progress for smart packaging applications: a literature review

The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.

Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients

The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. The use, or reuse, of waste or by-products represents a viable solution to constrain the problem by promoting alternative routes of exploitation with multiple food and biotechnological applications. This review focuses on the most recent advances in the valorization of food by-products, with specific reference to legume-derived by-products. The main technological solutions for reintroducing and/or valorizing food waste are reported together with a critical discussion of the main pros and cons of each alternative, supported by practical case studies whenever available. First, the possibility to exploit the by-products as valuable sources of functional compounds is presented by reviewing both conventional and innovative extraction techniques tailored to provide functional extracts with multiple food, pharmaceutical, and biotechnological applications. Second, the possibility to valorize the by-products as novel food ingredients by inclusion in different formulations, either as a whole or as hydrolyzed/fermented derivatives, is also presented and discussed. To the best of our knowledge, several of the technological solutions discussed have found only limited applications for waste or by-products derived from the legume production chain; therefore, great efforts are still required to gain the full advantages of the intrinsic potential of pulse by-products.

Exploring the Potential of Chitosan-Phytochemical Composites in Preventing the Contamination of Antibiotic-Resistant Bacteria on Food Surfaces: A Review

The escalating presence of antibiotic-resistant bacteria (ARB) in food systems presents a pressing challenge, particularly in preventing contamination and ensuring food safety. Traditional sanitation methods, such as cooking and chemical disinfectants, provide effective means to reduce ARB, yet there is a growing need for additional preventive measures directly on food surfaces. This review explores the potential of chitosan-phytochemical composites (CPCs) as surface coatings to prevent the initial contamination of food by ARB, thereby offering a novel complementary approach to conventional food safety practices. Chitosan, combined with active plant-derived metabolites (phytochemicals), forms composites with notable antibacterial and antioxidant properties that enhance its protective effects. We examine CPC synthesis methodologies, including chemical modifications, free radical-induced grafting, and enzyme-mediated techniques, which enhance the stability and activity of CPCs against ARB. Highlighting recent findings on CPCs' antibacterial efficacy through minimum inhibitory concentrations (MIC) and zones of inhibition, this review underscores its potential to reduce ARB contamination risks on food surfaces, particularly in seafood, meat, and postharvest products. The insights provided here aim to encourage future strategies leveraging CPCs as a preventative surface treatment to mitigate ARB in food production and processing environments.

Recent functionality developments of carboxymethyl chitosan as an active food packaging film material

In recent years, environmental concerns regarding the persistence of petroleum-based plastic food packaging have increased, prompting the exploration of biopolymer alternatives. Carboxymethyl chitosan (CMCS), a derivative of chitosan, exhibits superior water-soluble film properties, making it an ideal material for degradable food packaging applications. This study comprehensively examines the synthesis methods and properties of CMCS, with a particular emphasis on recent advancements in CMCS-based food packaging films. Various functionalized CMCS-based food packaging films, including coblended, nanoparticle composite, plant extract composite, and cross-linked films, were reviewed. The practical applications of CMCS-based food packaging films and edible coatings in food preservation are also showcased. This study emphasizes that the notable compatibility of CMCC with a range of polymers and additives has facilitated the development of multifunctional packaging films. These innovations, including antibacterial, antioxidant, and smart-indicating variants, have demonstrated remarkable efficacy in preserving fruits, aquatic products, poultry, and other perishable goods.

Active Polylactide-poly(ethylene glycol) Films Loaded with Olive Leaf Extract for Food Packaging-Antibacterial Activity, Surface, Thermal and Mechanical Evaluation

As the demand for sustainable and innovative solutions in food packaging continues to grow, this study endeavors to introduce a comprehensive exploration of novel active materials. Specifically, we focus on characterizing polylactide-poly(ethylene glycol) (PLA/PEG) films filled with olive leaf extract (OLE; Olea europaea) obtained via solvent evaporation. Examined properties include surface structure, thermal degradation and mechanical attributes, as well as antibacterial activity. The results indicated a significant impact of the incorporation of OLE into this polymeric matrix, increasing hydrophobicity, decreasing surface free energy, and enhancing surface roughness, albeit with slight reductions in mechanical properties. Notably, these modified materials exhibited significant bacteriostatic, bactericidal and anti-adhesive activity against both Staphylococcus aureus and Escherichia coli. Consequently, PLA/PEG/OLE films demonstrated considerable potential for advanced food packaging, facilitating interactions between products and their environment. This capability ensures the preservation and extension of food shelf life, safeguards against microbial contamination, and maintains the overall quality, safety, and integrity of the packaged food. These findings suggest potential pathways for developing more sustainable and effective food packaging films.

Development of cellulose-based self-healing hydrogel smart packaging for fish preservation and freshness indication

Biomass-based composite packaging materials loaded with functional fillers have good application prospects in food preservation and freshness detection. Self-healing hydrogel packaging films based on nanocellulose (CNF), polyvinyl alcohol (PVA), and ZIF-8 embedded with curcumin (Cur@ZIF-8) were developed in this study. The synthesis of Cur@ZIF-8 was demonstrated by characterization experiments. The addition of Cur@ZIF-8 enhanced the water vapor barrier property, tensile strength, and elongation at break of hydrogel films by 49.2 %, 193.5 %, and 172.9 %, respectively, and endowed them with excellent antimicrobial, antioxidant, and ammonia sensitivity. In packaging tests with fish, hydrogel films loaded with Cur@ZIF-8 inhibited spoilage and microbial growth to extend the shelf life of fish to 9 days, and the color change of hydrogel films allowed for real-time monitoring of fish freshness. This study provided a new solution for smart packaging materials with dual functions of preservation and freshness indication.

Encapsulation of Hydrogen Peroxide in PVA/PVP Hydrogels for Medical Applications

Researchers have been investigating the physical and morphological properties of biodegradable polymer and copolymer films, blending them with other chemicals to solve challenges in medical, industrial, and eco-environmental fields. The present study introduces a novel, straightforward method for preparing biodegradable hydrogels based on polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP) for medical applications. The resulting PVA/PVP-based hydrogel uniquely combines the water absorbency, biocompatibility, and biodegradability of the polymer composite. For hygiene products and medical uses, such as wound healing, hydrogen peroxide (HP) was encapsulated in the PVA/PVP hydrogels for controlled release application. Incorporating PVP into PVA significantly enhances the hydrogel water absorbency and improves the mechanical properties. However, to mitigate the disadvantage of high water absorbency which could result in undesired early dissolution, efforts were made to increase the water resistance and the mechanical characteristics of these hydrogels using freeze-thaw (F/T) cycles and chemical crosslinking PVA chains with trisodium trimetaphosphate (STMP). The resulting hydrogels serve as environmentally friendly bio-based polymer blends, broadening their applications in medical and industrial products. The structural and morphological properties of the hydrogel were characterized using Fourier transform infrared spectroscopy (FTIR), environmental scanning electron microscope analysis (E-SEM), and water-swelling tests. The HP controlled release rate was evaluated through kinetic release experiments using the ex vivo skin model. The antibacterial activity of the hydrogel films was examined on four medically relevant bacteria: Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa, with an adapted disk diffusion assay. Using this assay, we also evaluated the antibacterial effect of the hydrogel films over the course of days, demonstrating the HP controlled release from these hydrogels. These findings support further in vivo investigation into controlled HP release systems for improved wound-healing outcomes.

Development and characterization of a double-layer smart packaging system consisting of polyvinyl alcohol electrospun nanofibers and gelatin film for fish fillet

This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.

Development of anti-bacterial bio-transfer double sheet layer of polyvinyl alcohol/carboxymethyl cellulose films infused with Astragalus tribuloides leaf extract for beef burgers preservation

This study was conducted to develop biodegradable films using a combination of carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA) and purified leaves extract of Astragalus tribuloides (ATE). Various traits of the films, including their morphology description, thermal behavior, tensile/elongation properties and physical characteristics were examined. The scanning electron microscope (SEM) photographs showed smooth surface with small amounts of ATE, but rougher with higher concentrations of 1.4 %. The Fourier-transform infrared spectroscopy (FTIR) showed a direct relationship between the ATE extract and the PVA/CMC matrix. The films also showed thermal stability behaviors. The study found that the addition of ATE up to 0.8 % caused the films to become opaquer in color and raised their opacity up to 3.909. As a result, the films exhibited reduced moisture absorption (8.21 %) and solubility (27.11 %), making them retard penetrating water vapor up to (1.785 × 10-10 g.m-1 s-1 Pa-1) and could preserve the thiobarbituric acid reactive substances (TBARS) and overall color discrepancies of burger in refrigerated storage.

Simultaneous Application of Electron Beam Irradiation and Freezing as an Effective Method for Shelf Life Extension of Minced Turkey Meat

In this study, minced turkey meat samples were subjected to electron-beam irradiation with dosages of 0, 1.5, 3, and 5 kGy, and then microbial (mesophilic and psychrotrophic bacteria), physiochemical (pH, water activity [aw], thiobarbituric acid reactive substances [TBARS], and peroxide value [PV]), and sensory (color, odor, texture, and overall acceptability) analyses were performed at 0 and 6 months of freezing storage (-18°C). Results showed that by 5 kGy irradiation and freezing treatments, the counts of psychrotrophic and mesophilic bacteria reduced remarkably (p < 0.05) and reached from 4.44 to 2.05 and from 4.9 to 2.00 log cfu/g, respectively. pH and aw of samples did not change notably after treatment and 6 months of freezing storage, the pH and aw of the minced turkey meat were 5.74 and 0.95 for 5 kGy irradiated samples, respectively. Despite the increase of TBARS and PV values, electron-beam irradiation at 1.5 and 3 kGy had no notable impact on the sensory characteristics of minced turkey meat. The obtained findings revealed that the simultaneous use of irradiation and freezing is a promising method for the increase of shelf life and preservation of minced turkey meat quality.

Recent advances in research on biomass-based food packaging film materials

Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.g., solution casting, extrusion blow molding, layer-by-layer assembly, and electrostatic spinning), and applications in food packaging. Through these preparation methods, the paper analyzes how the properties of the films can be effectively tuned and optimized to meet specific packaging needs. It was found that biomass film materials for food packaging not only possess functional properties such as antimicrobial, preservation, and indication, but also that their continued material innovation and technological improvements offer promising prospects for their use in commercial applications. These advances could help advance the global sustainable development goals, while showing great potential for improving food safety and extending shelf life. Future research will further explore new functions and applications of biomass films, providing additional solutions for environmental protection and sustainability.

Comparative phytochemical and biological assessment of Punica granatum (pomegranate) peel extracts at different growth stages in the Taif region, Saudi Arabia

The medicinal and commercial value of pomegranate peel is attributed to its rich content of phenolic compounds, yet little is known about their concentrations and biological activity across different ripening stages. Pomegranate peels at different growth stages 1-3 (40, 80, and 120 days after fruit appearance respectively) were collected, dried, and macerated with 90% methanol. Stage 2 and stage 3 extract showed significant antimicrobial activity against S. aureus, and L. monocytogenes. Further, stage 2 extract showed highest efficacy against lung, breast, and liver cancer cells with IC50 values of 19.76 ± 1.3, 24.28 ± 6.99, and 16.04 ± 2.78 µg/mL, respectively. Molecular docking, and simulation further confirmed the antimicrobial and cytotoxic activity of the most prominent stage 2 phytoconstituent (γ-Sitosterol). The study indicates that stage 2 pomegranate peel extract has potential as a safe and natural antimicrobial and cytotoxic agent. However, additional in vitro and in vivo testing is needed to validate these results.

Dressing membrane composites of PVA/chitosan/MgO nanoparticles for wound healing applications in rat model

Chitosan (CS) has excellent film-forming properties; unfortunately, its use as a film wound dressing is limited because of its weak mechanical properties, especially in its wet state. For this reason, modifications with different materials are investigated in this study. The aim of this work was the combination of chitosan with poly (vinyl alcohol) (PVA), magnesium oxide nanoparticles (MgO), and glycerol as a plasticizer agent which can strengthen CS films, increase their flexibility, and enhance their resistance to microbes. Four types of films were prepared, i.e., CS, PVA, CS/PVA, and CS/PVA@MgO, using solvent casting method. The films' ability for wound dressing was assessed by UV spectroscopy, mechanical properties, Fourier transform infrared, X-ray diffraction, antimicrobial activity, and in vivo studies as a practical application on wounds. CS/PVA@MgO showed an improvement in mechanical properties as it has elongation at break of 522% and strain 585%. In addition, the antimicrobial activity of CS/PVA@MgO film was extensively enhanced as it inhibited Escherichia coli, Staphylococcus aureus, and Candida albicans by 90.78%, 88.83%, and 97.18%, respectively. The results showed that composite film has a good mechanical properties and antimicrobial activity expressed a suitable wound dressing material. Furthermore, in vivo experiment evaluated the clinical efficacy of CS/PVA@MgO film in wound healing.

Antibacterial, antioxidant, cytotoxicity, and phytochemical screening of Moringa oleifera leaves

Bacterial resistance to antibiotics remains a significant clinical challenge, contributing to persistently high rates of morbidity and mortality. Achieving treatment success is increasingly difficult, necessitating the evaluation of new antibiotics and complementary approaches, including source control and alternative therapies. This study aimed to investigate the antibacterial, antioxidant, cytotoxic, and phytochemical properties of Moringa oleifera leaf extract using high-performance liquid chromatography (HPLC), and to evaluate the pharmacokinetic properties of its major compound. The extract demonstrated strong antibacterial activity against standard strains and foodborne bacterial species. It also showed significant antioxidant potential, supported by the presence of high concentrations of phenolic and flavonoid compounds. HPLC analysis identified multiple bioactive compounds, with quercetin as the predominant component. The cytotoxicity study confirmed the safety of the extract at low and moderate concentrations, and ADMET analysis indicated favorable pharmacokinetic characteristics of quercetin. In conclusion, Moringa oleifera exhibits promising potential for medical and food industry applications due to its significant antibacterial and antioxidant activities, combined with a strong safety profile and rich phytochemical content.

Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging

There is growing interest in the use of bio-based materials as viable alternatives to petrochemical-based packaging. However, the practical application of bio-based films is often hampered by their poor barrier and poor mechanical properties. In this context, cellulose nanofibers (CNFs) have attracted considerable attention owing to their exceptional biodegradability, high aspect ratio, and large surface area. The extraction of CNFs from agricultural waste or non-food biomass represents a sustainable approach that can effectively balance cost and environmental impacts. The functionalization of CNFs improves the economics of raw materials and production processes while expanding their applications. This paper reviews recent advances in cellulose nanofibers, including their sources, surface modification, and characterization techniques. Furthermore, we systematically discuss the interactions of CNFs with different composites in the development of functional food films. Finally, we highlight the application of cellulose nanofiber films in food preservation. Due to their environmentally friendly properties, CNFs are a promising alternative to petroleum-based plastics. The aim of this paper is to present the latest discoveries and advances in CNFs while exploring the future prospects for edible food films, thereby encouraging further research and application of CNFs in the field of active food packaging.

Characterization of octenyl succinylated potato-starch based films enriched with extracts from various honey-bee products

The study developed octenyl succinylated (OS) potato starch complexes with ethanolic extracts of honey bee products (HBE) and assess their effects on starch-based films properties. X-ray diffraction and thermogravimetric analysis showed that OS starch films had lower crystallinity and higher thermal stability than native ones. Adding HBE enhanced V-type ordering in OS films. Starch esterification raised the water contact angle (WCA) from 52.9° to 62.3°, with hydrophobicity improvements when HBE was added (WCA >78.9°). OS starch-HBE complexes increased the antioxidant properties compared to non-modified starch films, in the order: propolis > bee bread > bee pollen > buckwheat honey > multiflower honey. The sum of individual phenolic compounds (IPC) in OS starch films was significantly higher compared to native counterparts, showing increases of 35 %, 83 % and 20 % for films with bee pollen, bee bread, and propolis, respectively. The latter film exhibited the highest IPC, totaling 2204.4 mg/100 g. While OS starch did not affect the antimicrobial properties of the films, the incorporation of HBE significantly improved their ability to bacterial inhibition, with propolis showing the strongest effect. Despite reduced optical and sensory properties of OS films, OS starch complexes with bee bread and propolis show great potential for food packaging.

Fabrication of guar gum/chitosan edible films reinforced with orange essential oil nanoemulsion for cheese preservation

Inner Mongolian cheese is easily spoiled during storage due to hydrolysis and microbial contamination. Herein, the guar gum (GG)/chitosan (CS) edible films reinforced with orange essential oil nanoemulsion (OEON) were fabricated for cheese preservation. Results showed 4 % OEON with the optimal droplet size (380 ± 44.07 nm) and uniform distribution exhibited commendable compatibility with the GG/CS edible films, leading to an improvement in the oxygen and water vapor barrier properties, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 96.86 % to 34.69 %) and water solubility (from 72.27 % to 69.76 %), while an increasing water contact angle (from 59.9° to 113.8°). The addition of 4 % OEON into the GG/CS edible films yielded a slight decrease in the tensile strength, but the elongation at break significantly increased to 135.12 %, indicating the improvement of mechanical properties. Moreover, the GG/CS-OEON edible films demonstrated outstanding biodegradability, thermal stability, and antimicrobial properties. Particularly, GG/CS-OEON 3:1 edible films packaging could maintain the stability of the weight loss, pH, color, and textural changes, retard the bacterial growth and delay the lipid oxidation of the cheese samples, thereby ensuring the cheese quality and safety. Findings here demonstrated the promising potential application of GG/CS-OEON 3:1 edible films in Inner Mongolian cheese preservation.

Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran

BACKGROUND

De-oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co-treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment.

RESULTS

Following fermentation-enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg-1, respectively. Antioxidant tests in vitro demonstrated that the co-treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO-1 and NQO1 in the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway stimulated by H2O2.

CONCLUSION

Fermentation-enzymolysis co-treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co-treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.

Novel food preservation strategy using sprayed PVA/chitosan-based coatings activated by macroemulsions of chamomile essential oil adsorbed on activated carbon

Active films based on polyvinyl alcohol (PVA) and chitosan (CS) were developed by encapsulating chamomile essential oil using an emulsification process, followed by adsorption onto activated carbon (AC) to stabilize the oil droplets. Microscopic analysis showed that the average size of the micelles was between 0.1 μm and 1.5 μm. The micelles obtained were incorporated into PVA/CS film formulations with different concentrations of chamomile essential oil (5 %, 10 %, 15 % w/w), and the optical, physical, mechanical, antibacterial, and antioxidant properties as well as the release rate of the encapsulated oil were studied to test their application in food packaging. The SEM images showed a homogeneous dispersion of the EO in the polymer matrix containing AC, due to the formation of hydrogen bonds, which is confirmed by the FTIR results and is accompanied by an increase in the viscosity of the film-forming solutions, a decrease in the crystallinity and an improvement in mechanical properties by an increase in elongation at break (15.95 ± 0.10 to 47.02 ± 0.06 %) of the films produced. In addition, some properties of the PVA/CS films were increased by the addition of EO-AC, notably thickness (0.097 ± 0.12 to 0.144 ± 0.01 mm) and opacity (1.632 ± 0.11 to 8.266 ± 0.12), while the water absorption rate and solubility of the films decreased. PVA/CS-EO-AC films exhibit good antioxidant and antibacterial activity against E. coli and S. aureus, high barrier properties (UV-blocking) and a controlled release of bioactive molecules contained in EO. The PVA/CS/EO-AC coating reduced the weight loss of the tested apples to (3.31 ± 0.29 %) compared to apples packaged in polyethylene film, and maintained their appearance after 3 weeks of storage. These results offer the possibility of reducing food waste through this new coating strategy based on the encapsulation of EO.

Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation

A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.

Active polyvinyl alcohol films with enhanced strength, antioxidant and antibacterial properties by incorporating nanocellulose and tannin

There is an increasing demand of food packaging materials from sustainable bio- polymers. In this study, tannin-cellulose nanocrystal (TCNCs) fillers were first prepared using dialdehyde cellulose nanocrystal (DACNCs) and tannin through the nucleophilic addition reaction, and then added to PVA matrix as reinforcement fillers to fabricate active food packaging films. FT-IR analysis confirmed the successful reaction between PVA and TCNCs. The incorporation of TCNCs imparted high antibacterial, UV blocking and antioxidant capabilities to the composite films, maximumly achieving a 75 % DPPH free radical scavenging rate while blocking all UV rays. The addition of TCNCs resulted in an increase in water contact angle, alongside decreases in swelling ratio and solubility, indicating the enhanced water resistance. The composite films exhibited a 66.7 % decrease in oxygen permeability (OP) compared to the PVA film, with a slight increase observed in water vapor permeability (WVP). The tensile strength increased from 49.65 MPa to 74.17 MPa by adding 15 % of TCNCs due to the chemical crosslinking between PVA and TCNCs. Wrapping cherry tomatoes with these films prolonged the postharvest life compared to using polyethylene (PE) and pure PVA films. Films derived from sustainable biopolymers show great potential for use in fresh produce packaging.

Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat

This study examined the impact of pre-acidification induction on the quality attributes and flavor retention of ready-to-cook (RTC) goose meat products. The results demonstrated that pre-acidification could influence the eating qualities of RTC goose meat by effectively regulating the physicochemical properties of goose myofibrillar proteins (MP) including solubility and water-holding capacity. Elevated carbonyl contents indicated an enhanced gel-forming capacity in RTC goose meat during storage, accompanied with reduced total sulfhydryl contents from enhanced protonation pretreatment and augmented lipid oxidation. Structural characterization of MP via sodium dodecyl sulfate-polyacrylamide gel electrophoresis, circular dichroism spectroscopy, and intrinsic fluorescence revealed the formation of a dense protein matrix under highly acidic conditions. Furthermore, the headspace concentration of aldehydes increased by 3.23 times upon enhancing the pre-acidification intensity, resulting in the production of esters and acidic flavor compounds with favorable aromas. Correlation analysis demonstrated the dependence of headspace concentrations of volatile constituents on the acidification-enhanced surface hydrophobicity of MP, attributed to the modified binding sites of proteins after pre-acidification. Current results have indicated both the positive and negative influence of pre-acidulation induction on the eating quality of goose meat products, suggesting the necessity of introducing extra processes to modulate the quality of prefabricated products.

Polysaccharide-Based Composite Films: Promising Biodegradable Food Packaging Materials

With growing concerns about environmental protection and sustainable development, the development of new biodegradable food packaging materials has become a significant focus for the future of food packaging. Polysaccharides, such as cellulose, chitosan, and starch, are considered ideal biodegradable packaging materials due to their wide availability, good biocompatibility, and biodegradability. These materials have garnered extensive attention from researchers in food packaging, leading to considerable advancements in the application of polysaccharide-based food packaging films, coatings, aerogels, and other forms. Therefore, this review focuses on the application of polysaccharide-based packaging films in food storage and preservation and discusses their preparation methods, application progress, challenges, and future development directions. Through an in-depth analysis of the existing literature, this review aims to provide sustainable and environmentally friendly solutions for the food packaging industry.

Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies

Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins' isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging.