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Zaitoon A, Luo X, Lim LT. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review. Compr Rev Food Sci Food Saf 2021; 21:541-579. [PMID: 34913248 DOI: 10.1111/1541-4337.12874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 12/22/2022]
Abstract
Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications. Various approaches for stabilizing and controlling the release of active gaseous/volatile compounds have been developed, including encapsulation (e.g., into supramolecular matrices, polymer-based films, electrospun nonwovens) and triggered release systems involving precursor technology, thereby allowing their safe and effective use in AP applications. In this review, encapsulation technologies of gases (e.g., CO2 , ClO2 , SO2 , ethylene, 1-methylcyclopropene) and volatiles (e.g., ethanol, ethyl formate, essential oils and their constituents) into different solid matrices, polymeric films, and electrospun nonwovens are reviewed, especially with regard to encapsulation mechanisms and controlled release properties. Recent developments on utilizing precursor compounds of bioactive gases/volatiles to enhance their storage stability and better control their release profiles are discussed. The potential applications of these controlled release systems in AP of agri-food products are presented as well.
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Affiliation(s)
- Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.,Department of Agricultural and Biosystems Engineering, Alexandria University, Alexandria, 21545, Egypt
| | - Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, 519087, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112356] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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53
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Chen J, Li Y, Shi W, Zheng H, Wang L, Li L. Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study. Molecules 2021; 26:7140. [PMID: 34885735 PMCID: PMC8659066 DOI: 10.3390/molecules26237140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/11/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop an active biodegradable bilayer film and to investigate the release behaviors of active compounds into different food matrices. Cinnamaldehyde (CI) or thymol (Ty) was encapsulated in β-cyclodextrin (β-CD) to prepare the active β-CD inclusion complex (β-CD-CI/β-CD-Ty). The tilapia fish gelatin-sodium alginate composite (FGSA) containing β-CD-CI or β-CD-Ty was coated on the surface of PLA film to obtain the active bilayer film. Different food simulants including liquid food simulants (water, 3% acetic acid, 10% ethanol, and 95% ethanol), solid dry food simulant (modified polyphenylene oxide (Tenax TA)), and the real food (Japanese sea bass) were selected to investigate the release behaviors of bilayer films into different food matrixes. The results showed that the prepared β-CD inclusion complexes distributed evenly in the cross-linking structure of FGSA and improved the thickness and water contact angle of the bilayer films. Active compounds possessed the lowest release rates in Tenax TA, compared to the release to liquid simulants and sea bass. CI and Ty sustained the release to the sea bass matrix with a similar behavior to the release to 95% ethanol. The bilayer film containing β-CD-Ty exhibited stronger active antibacterial and antioxidant activities, probably due to the higher release efficiency of Ty in test mediums.
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Affiliation(s)
- Jingwen Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yinxuan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
| | - Hui Zheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Li Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
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Rihayat T, Hadi AE, Aidy N, Safitri A, Siregar JP, Cionita T, Irawan AP, Hamdan MHM, Fitriyana DF. Biodegradation of Polylactic Acid-Based Bio Composites Reinforced with Chitosan and Essential Oils as Anti-Microbial Material for Food Packaging. Polymers (Basel) 2021; 13:4019. [PMID: 34833315 PMCID: PMC8620801 DOI: 10.3390/polym13224019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
This study aims to produce and investigate the potential of biodegradable Polylactic Acid (PLA)-based composites mixed with chitosan and Turmeric Essential Oil (TEO) as an anti-microbial biomaterial. PLA has good barrier properties for moisture, so it is suitable for use as a raw material for making packaging and is included in the GRAS (Generally Recognized As Safe). Chitosan is a non-toxic and antibacterial cationic polysaccharide that needs to be improved in its ability to fight microbes. TEO must be added to increase antibacterial properties due to a large number of hydroxyl (-OH) and carbonyl functional groups. The samples were prepared in three different variations: 2 g of chitosan, 0 mL TEO and 0 mL glycerol (Biofilm 1), 3 g of chitosan, 0.3 mL TEO and 0.5 mL of glycerol (Biofilm 2), and 4 g of chitosan, 0.3 of TEO and 0.5 mL of glycerol (Biofilm 3). The final product was characterized by its functional group through Fourier transform infrared (FTIR); the functional groups contained by the addition of TEO are C-H, C=O, O-H, and N-H with the extraction method, and as indicated by the emergence of a wide band at 3503 cm-1, turmeric essential oil interacts with the polymer matrix by creating intermolecular hydrogen bonds between their terminal hydroxyl group and the carbonyl groups of the ester moieties of both PLA and Chitosan. Thermogravimetric analysis (TGA) of PLA as biofilms, the maximum temperature of a biofilm was observed at 315.74 °C in the variation of 4 g chitosan, 0.3 mL TEO, and 0.5 mL glycerol (Biofilm 3). Morphological conditions analyzed under scanning electron microscopy (SEM) showed that the addition of TEO inside the chitosan interlayer bound chitosan molecules to produce solid particles. Chitosan and TEO showed increased anti-bacterial activity in the anti-microbial test. Furthermore, after 12 days of exposure to open areas, the biofilms generated were able to resist S. aureus and E. coli bacteria.
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Affiliation(s)
- Teuku Rihayat
- Department of Chemical Engineering, Politeknik Negeri Lhokseumawe, Lhokseumawe 24301, Indonesia
| | - Agung Efriyo Hadi
- Mechanical Engineering Department, Faculty of Engineering, Universitas Malahayati, Bandar Lampung 35153, Indonesia;
| | - Nurhanifa Aidy
- Department of Renewable Energy Engineering, Universitas Malikussaleh, Muara Batu 24355, Indonesia;
| | - Aida Safitri
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Kota Medan 20222, Indonesia;
| | | | - Tezara Cionita
- Department of Mechanical Engineering, Faculty of Engineering and Quantity Surveying, INTI International University, Seremban 71800, Malaysia;
| | | | | | - Deni Fajar Fitriyana
- Department of Mechanical Engineering, Universitas Negeri Semarang, Semarang 50229, Indonesia;
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Synergistic Effect of Methyl Cellulose and Carvacrol Coating on Physicochemical and Microbial Attributes of Mango (Mangifera indica) Fruit in Postharvest Storage. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Decay on mango (Mangifera indica) fruit mostly derived from a fungal disease which was caused by anthracnose invasion and infestation. The falling quality of mango fruit during postharvest preservation was commonly associated with weight loss, softening, vitamin C degradation and decay. This research evaluated the synergistic effect of methyl cellulose (MC) and carvacrol (Car) in the preparation of the edible coating on the physicochemical and microbial characteristics of mango fruit during 28 days of storage at 18°C. Five groups of coating treatments were prepared as follows: A (4% MC), B (4% MC + 0.5% Car), C (4% MC + 0.75% Car), D (4% MC + 1.0% Car), E (4% MC + 1.25% Car). These coating solutions were set 40°C for mango dipping. Mango fruits were individually dipped in the respected MC-Car solutions for 15 s and left out to air-condition for 30 min to create the coating film. These mango fruits were then kept at 18°C for 28 days. In 7 day-interval, experimental fruits were sampled to estimate weight loss, firmness, ascorbic acid content, decay index. Mango fruit pre-coated by 4% MC + 1.0% Car showed the least weight loss (1.61±0.03 %) and decay index (2.19±0.03 mark) while the highest retention of firmness (47.13±0.23 N) and ascorbic acid (25.60±0.13 mg/100 g) at the end of 28 days of storage. Results showed that incorporation of 1.0% carvacrol into 4% methyl cellulose-based edible coating would extend the shelf-life of mango fruit for 28 days of preservation. The edible coating would be a promising and green alternative with minimal environmental pollution.
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56
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Development of advanced floating poly(lactic acid)-based materials for colored wastewater treatment. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105328] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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57
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Cao J, Zhang H, Wang L, Zhang H, Chi Y, Xia N, Ma Y, Li H, Bai S, Zhang X. Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiahui Cao
- College of Food Science Northeast Agricultural University Harbin China
| | - Hong Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Lechuan Wang
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Yujie Chi
- College of Food Science Northeast Agricultural University Harbin China
| | - Ning Xia
- College of Food Science Northeast Agricultural University Harbin China
| | - Yanqiu Ma
- College of Food Science Northeast Agricultural University Harbin China
| | - Hanyu Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Songyuan Bai
- College of Food Science Northeast Agricultural University Harbin China
| | - Xinxin Zhang
- College of Food Science Northeast Agricultural University Harbin China
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58
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Rathod NB, Kulawik P, Ozogul F, Regenstein JM, Ozogul Y. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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59
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Wen Y, Liu J, Jiang L, Zhu Z, He S, He S, Shao W. Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100709] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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60
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Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106709] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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61
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Maraveas C, Bayer IS, Bartzanas T. Recent Advances in Antioxidant Polymers: From Sustainable and Natural Monomers to Synthesis and Applications. Polymers (Basel) 2021; 13:polym13152465. [PMID: 34372069 PMCID: PMC8347842 DOI: 10.3390/polym13152465] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 12/27/2022] Open
Abstract
Advances in technology have led to the production of sustainable antioxidants and natural monomers for food packaging and targeted drug delivery applications. Of particular importance is the synthesis of lignin polymers, and graft polymers, dopamine, and polydopamine, inulin, quercetin, limonene, and vitamins, due to their free radical scavenging ability, chemical potency, ideal functional groups for polymerization, abundance in the natural environment, ease of production, and activation of biological mechanisms such as the inhibition of the cellular activation of various signaling pathways, including NF-κB and MAPK. The radical oxygen species are responsible for oxidative damage and increased susceptibility to cancer, cardiovascular, degenerative musculoskeletal, and neurodegenerative conditions and diabetes; such biological mechanisms are inhibited by both synthetic and naturally occurring antioxidants. The orientation of macromolecules in the presence of the plasticizing agent increases the suitability of quercetin in food packaging, while the commercial viability of terpenes in the replacement of existing non-renewable polymers is reinforced by the recyclability of the precursors (thyme, cannabis, and lemon, orange, mandarin) and marginal ecological effect and antioxidant properties. Emerging antioxidant nanoparticle polymers have a broad range of applications in tumor-targeted drug delivery, food fortification, biodegradation of synthetic polymers, and antimicrobial treatment and corrosion inhibition. The aim of the review is to present state-of-the-art polymers with intrinsic antioxidant properties, including synthesis scavenging activity, potential applications, and future directions. This review is distinct from other works given that it integrates different advances in antioxidant polymer synthesis and applications such as inulin, quercetin polymers, their conjugates, antioxidant-graft-polysaccharides, and polymerization vitamins and essential oils. One of the most comprehensive reviews of antioxidant polymers was published by Cirillo and Iemma in 2012. Since then, significant progress has been made in improving the synthesis, techniques, properties, and applications. The review builds upon existing research by presenting new findings that were excluded from previous reviews.
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Affiliation(s)
- Chrysanthos Maraveas
- Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, 11855 Athens, Greece;
- Correspondence: (C.M.); (I.S.B.)
| | - Ilker S. Bayer
- Smart Materials, Istituto Italiano di Tecnologia, 16163 Genova, Italy
- Correspondence: (C.M.); (I.S.B.)
| | - Thomas Bartzanas
- Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, 11855 Athens, Greece;
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Ahari H, Soufiani SP. Smart and Active Food Packaging: Insights in Novel Food Packaging. Front Microbiol 2021; 12:657233. [PMID: 34305829 PMCID: PMC8299788 DOI: 10.3389/fmicb.2021.657233] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 05/05/2021] [Indexed: 12/02/2022] Open
Abstract
The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.
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Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Solmaz P Soufiani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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63
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Peter A, Mihaly Cozmuta L, Nicula C, Mihaly Cozmuta A, Talasman CM, Drazic G, Peñas A, Calahorro AJ, Sagratini G, Silvi S. Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO 2-PLA. Food Chem 2021; 363:130341. [PMID: 34144413 DOI: 10.1016/j.foodchem.2021.130341] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 06/05/2021] [Indexed: 11/16/2022]
Abstract
The study reports obtaining, characterization and evaluation of the preservation efficacy of nano-Ag-graphene-TiO2-polylactic acid (PLA) film during the storage of the curd cheese. The reusability of the active package was also evaluated. The mechanical resistance of the film was improved by 30% following the composite addition. Water vapour permeability decreased by 11-27% when the composite was incorporated into PLA in a mass percentage ranged between 0.5 and 3%. The highest fat permeability was obtained for PLA3% at 4 °C. The oxygen permeability of PLA3% is 24.6% lower than that of neat-PLA. PLA0.5% and PLA3% presented the highest antibacterial activity. PLA3% achieved the lowest solubility in food simulants at 4 °C compared to PLA and reference. The best active packages for curd storage were PLA0.5% and PLA3%. They showed also the lowest depreciation from the first to the second use. Their active role is kept 100% and 85% respectively, during the second use.
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Affiliation(s)
- Anca Peter
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania.
| | - Leonard Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Camelia Nicula
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Anca Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | | | - Goran Drazic
- National Institute of Chemistry, Hajdrihova 19 POBox 660, SI-1001 Ljubljana, Slovenia
| | - Antonio Peñas
- Andaltec Pol. Ind. Cañada de la Fuente, Calle Vílches s/n, 23600 Martos-Jaén, Spain.
| | | | - Gianni Sagratini
- University of Camerino, Scuola di Scienze del Farmaco e dei Prodotti della Salute, Via Madonna delle Carceri 9, 62032 Camerino, MC, Italy.
| | - Stefania Silvi
- University of Camerino, Scuola di Bioscienze e Medicina Veterinaria, Via Gentile III da Varano, 62032 Camerino, MC, Italy.
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64
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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65
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Jahdkaran E, Hosseini SE, Mohammadi Nafchi A, Nouri L. The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films. Food Sci Nutr 2021; 9:2768-2778. [PMID: 34026090 PMCID: PMC8116835 DOI: 10.1002/fsn3.2240] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 02/06/2023] Open
Abstract
In this study, the physicochemical, mechanical, and antimicrobial activities of polyethylene (PE) films coated with peppermint (Menthol) and Origanum vulgare (Carvacrol) essential oil were evaluated. For this reason, PE films were coated with MC-HPMC solution containing different concentrations of menthol and carvacrol (0, 1, 1.5, and 2%), and mechanical, electromagnetic, barrier, and antimicrobial properties of all prepared films were examined. The obtained results demonstrated that by increasing the concentration of menthol and carvacrol in film coatings, tensile strength (from 36 to 23 MPa), water vapor permeability (from 12 to 11 g.m-1s-1Pa-1), and L* and b* indexes were decreased, while the oxygen permeability (OP) and elongation at break significantly were increased (p < .05). Increment of menthol and carvacrol concentration in PE film coating leads to an increase in the antimicrobial activity of films against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea. Finally, the results obtained from this study demonstrated that PE film coated with high levels of carvacrol and menthol could be used as active antimicrobial packaging in the food packaging industry.
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Affiliation(s)
- Elahe Jahdkaran
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
- Food Biopolymer Research GroupFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaMindenPenangMalaysia
| | - Leila Nouri
- Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran
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66
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Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films. Molecules 2021; 26:molecules26072104. [PMID: 33917644 PMCID: PMC8038859 DOI: 10.3390/molecules26072104] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/29/2021] [Accepted: 04/02/2021] [Indexed: 02/07/2023] Open
Abstract
Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.
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67
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Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers (Basel) 2021; 13:polym13071053. [PMID: 33801647 PMCID: PMC8038046 DOI: 10.3390/polym13071053] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 12/14/2022] Open
Abstract
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
| | - Arantzazu Valdés García
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
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68
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Łopusiewicz Ł, Kwiatkowski P, Drozłowska E, Trocer P, Kostek M, Śliwiński M, Polak-Śliwińska M, Kowalczyk E, Sienkiewicz M. Preparation and Characterization of Carboxymethyl Cellulose-Based Bioactive Composite Films Modified with Fungal Melanin and Carvacrol. Polymers (Basel) 2021; 13:polym13040499. [PMID: 33562865 PMCID: PMC7914822 DOI: 10.3390/polym13040499] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/29/2021] [Accepted: 02/03/2021] [Indexed: 02/07/2023] Open
Abstract
Preparation of biodegradable packaging materials and valorisation of food industry residues to achieve "zero waste" goals is still a major challenge. Herein, biopolymer-based (carboxymethyl cellulose-CMC) bioactive films were prepared by the addition, alone or in combination, of carvacrol and fungal melanin isolated from champignon mushroom (Agaricus bisporus) agro-industrial residues. The mechanical, optical, thermal, water vapour, and UV-Vis barrier properties were studied. Fourier-transform infrared (FT-IR) spectroscopy studies were carried out to analyse the chemical composition of the resulting films. Antibacterial, antifungal, and antioxidant activities were also determined. Both CMC/melanin and CMC/melanin/carvacrol films showed some antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of melanin increased the UV-blocking, mechanical, water vapour barrier, and antioxidant properties without substantially reducing the transparency of the films. The addition of carvacrol caused loss of transparency, however, composite CMC/melanin/carvacrol films showed excellent antioxidant activity and enhanced mechanical strength. The developed bioactive biopolymer films have a good potential to be green bioactive alternatives to plastic films in food packaging applications.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (M.K.)
- Correspondence: ; Tel.: +48-91-449-6135
| | - Paweł Kwiatkowski
- Chair of Microbiology, Immunology and Laboratory Medicine, Department of Diagnostic Immunology, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich 72, 70-111 Szczecin, Poland;
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (M.K.)
| | - Paulina Trocer
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (M.K.)
| | - Mateusz Kostek
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (M.K.)
| | - Mariusz Śliwiński
- Dairy Industry Innovation Institute Ltd., Kormoranów 1, 11-700 Mrągowo, Poland;
| | - Magdalena Polak-Śliwińska
- Chair of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-957 Olsztyn, Poland;
| | - Edward Kowalczyk
- Department of Pharmacology and Toxicology, Medical University of Łódź, 90-752 Łódź, Poland;
| | - Monika Sienkiewicz
- Department of Allergology and Respiratory Rehabilitation, Medical University of Łódź, Żeligowskiego 7/9, 90-752 Łódź, Poland;
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69
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Díaz-Galindo EP, Nesic A, Cabrera-Barjas G, Dublan-García O, Ventura-Aguilar RI, Vázquez-Armenta FJ, Aguilar-Montes de Oca S, Mardones C, Ayala-Zavala JF. Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms. Polymers (Basel) 2020; 12:polym12122967. [PMID: 33322661 PMCID: PMC7764811 DOI: 10.3390/polym12122967] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was evaluation of the physico-chemical properties and adhesion of microorganisms on poly(lactic acid) (PLA)-based films loaded with grapevine cane extract (5-15 wt%). The films were processed in a compression molding machine and characterized by mechanical, thermal, water vapor barrier and microbiological tests. The best physical-chemical properties for PLA film containing 10 wt% of extract were obtained. The addition of 10 wt% of extract into PLA films led to decrease of tensile strength for 52% and increase in elongation at break for 30%. The water vapor barrier of this film formulation was enhanced for 55%. All films showed thermal stability up to 300 °C. The low release of the active compounds from films negatively influenced their antimicrobial and antifungal activity. Botrytis cinerea growth inhibition onto PLA containing extracts (PLA-E) films was in the range between 15 and 35%. On the other side, PLA/extract films exhibited the antiadhesive properties against Pseudomonas aeruginosa, Pectobacterium carotovorum, Saccharomyces pastorianus, and Listeria monocytogenes, which could imply their potential to be used as sustainable food packaging materials for preventing microbial contamination of food.
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Affiliation(s)
- Edaena Pamela Díaz-Galindo
- Facultad de Química, Universidad Autónoma del Estado de México, km 115 Car, Toluca-Ixtlahuaca, El Cerillo Piedras Blancas, Toluca 50295, Mexico; (E.P.D.-G.); (O.D.-G.)
| | - Aleksandra Nesic
- Unidad de Desarrollo Tecnológico (UDT), Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile;
- Department of Chemical Dynamics and Permanent Education, Vinca Institute of Nuclear Sciences—National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico (UDT), Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile;
- Correspondence: (G.C.-B.); (J.F.A.-Z.)
| | - Octavio Dublan-García
- Facultad de Química, Universidad Autónoma del Estado de México, km 115 Car, Toluca-Ixtlahuaca, El Cerillo Piedras Blancas, Toluca 50295, Mexico; (E.P.D.-G.); (O.D.-G.)
| | - Rosa Isela Ventura-Aguilar
- CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, San Isidro, Yautepec 62731, Morelos, Mexico;
| | - Francisco Javier Vázquez-Armenta
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico;
| | - Saúl Aguilar-Montes de Oca
- Centro de Investigación y Estudios Avanzados en Salud Animal, Facultad de Medicina Veterinaria y Zootecnia (CIESA-FMVZ-UAEM), Autopista Toluca-Atlacomulco Km. 15.5, San Cayetano de Morelos, Toluca 50200, Estado de México, Mexico;
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Universidad de Concepción, Barrio Universitario s/n, Concepción P.O. Box 160-C, Concepción 4070386, Mexico;
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico;
- Correspondence: (G.C.-B.); (J.F.A.-Z.)
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