51
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Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107119] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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52
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A review of recent advances in starch-based materials: Bionanocomposites, pH sensitive films, aerogels and carbon dots. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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53
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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54
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Cui D, Liu W, Wang J, Gu C, Wan Y, Wang J. Tracing carbonation in cementitious slurry using anthocyanin extracted from fresh or stale petals. RSC Adv 2022; 12:32557-32566. [DOI: 10.1039/d2ra04980e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
Anthocyanins extracted from flowers were prepared to trace carbonation in cementitious materials. For condition where a broad partial carbonated zone is presented, the new-developed indicator is more competitive over phenolphthalein.
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Affiliation(s)
- Dong Cui
- Department of Civil Engineering, School of Science, Nanjing University of Science & Technology, Nanjing 210094, China
| | - Wenya Liu
- School of Environmental and Biological Engineering, Nanjing University of Science & Technology, Nanjing 210094, China
| | - Jing Wang
- Department of Civil Engineering, School of Science, Nanjing University of Science & Technology, Nanjing 210094, China
| | - Chunping Gu
- College of Civil Engineering and Architecture, Zhejiang University of Technology, Hangzhou 310023, China
| | - Yi Wan
- Department of Applied Physics and Institution of Energy & Microstructure, Nanjing University of Science & Technology, Nanjing 210094, China
| | - Junsong Wang
- School of Environmental and Biological Engineering, Nanjing University of Science & Technology, Nanjing 210094, China
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Agati G, Guidi L, Landi M, Tattini M. Anthocyanins in photoprotection: knowing the actors in play to solve this complex ecophysiological issue. THE NEW PHYTOLOGIST 2021; 232:2228-2235. [PMID: 34449083 PMCID: PMC9291080 DOI: 10.1111/nph.17648] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Affiliation(s)
- Giovanni Agati
- National Research Council of ItalyInstitute of Applied Physics ‘Nello Carrara’Via Madonna del Piano 10Sesto Fiorentino, FlorenceI‐50019Italy
| | - Lucia Guidi
- Department of Agriculture, Food and EnvironmentUniversity of PisaVia del Borghetto 80I‐56124PisaItaly
| | - Marco Landi
- Department of Agriculture, Food and EnvironmentUniversity of PisaVia del Borghetto 80I‐56124PisaItaly
| | - Massimiliano Tattini
- Institute for Sustainable Plant ProtectionNational Research Council of ItalyVia Madonna del Piano 10I‐50019Sesto Fiorentino, FlorenceItaly
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56
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Shao P, Liu L, Yu J, Lin Y, Gao H, Chen H, Sun P. An overview of intelligent freshness indicator packaging for food quality and safety monitoring. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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57
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Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. COATINGS 2021. [DOI: 10.3390/coatings11111393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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58
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Cui C, Ji N, Wang Y, Xiong L, Sun Q. Bioactive and intelligent starch-based films: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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59
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Qin Y, Yun D, Xu F, Li C, Chen D, Liu J. Impact of storage conditions on the structure and functionality of starch/polyvinyl alcohol films containing Lycium ruthenicum anthocyanins. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100693] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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60
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Sohany M, Tawakkal ISMA, Ariffin SH, Shah NNAK, Yusof YA. Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films. Foods 2021; 10:2005. [PMID: 34574115 PMCID: PMC8465675 DOI: 10.3390/foods10092005] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022] Open
Abstract
In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.
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Affiliation(s)
- Mouluda Sohany
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Intan Syafinaz Mohamed Amin Tawakkal
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Siti Hajar Ariffin
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
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61
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Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108039] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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62
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Gasti T, Dixit S, D'souza OJ, Hiremani VD, Vootla SK, Masti SP, Chougale RB, Malabadi RB. Smart biodegradable films based on chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet. Int J Biol Macromol 2021; 187:451-461. [PMID: 34324903 DOI: 10.1016/j.ijbiomac.2021.07.128] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/11/2021] [Accepted: 07/20/2021] [Indexed: 02/07/2023]
Abstract
The current work aims to prepare biologically active and pH responsive smart films based on Chitosan (CS)/Methylcellulose (MC) matrix integrated with Phyllanthus reticulatus (PR) ripen fruit anthocyanin. The prepared smart films (CMPR) were fabricated through a cost-effective solvent casting technique. The existences of secondary interactions were confirmed by the FT-IR analysis. The smooth SEM images revealed the miscibility and compatibility of the CS/MC matrix with PR anthocyanin. The incorporation of PR anthocyanin significantly blocked the UV light transmission of the CS/MC films while slight decrease in the transparency was observed. The water solubility, moisture retention capacity, and water vapor transmission rate were significantly enhanced with an increase in the PR anthocyanin content. Additionally, the prepared CMPR smart films showed pink color in acidic pH while yellowish in basic pH solution and further exhibited strong antioxidant activity as well as antibacterial activity against the common foodborne pathogens such as S. aureus, P. aeruginosa, and E. coli. The CMPR smart film also displayed potential result for monitoring the fish fillet freshness at room temperature. The results proclaim that the prepared CMPR smart films could be utilized for quality assurance as well as shelf life extension of the marine food products.
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Affiliation(s)
- Tilak Gasti
- Department of Studies in Chemistry, Karnatak University Dharwad, India
| | - Shruti Dixit
- Department of Biotechnology, Karnatak University, Dharwad, India
| | - Oshin J D'souza
- Department of Studies in Chemistry, Karnatak University Dharwad, India
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63
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Bayram B, Ozkan G, Kostka T, Capanoglu E, Esatbeyoglu T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules 2021; 26:4031. [PMID: 34279371 PMCID: PMC8271709 DOI: 10.3390/molecules26134031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Affiliation(s)
- Banu Bayram
- Department of Nutrition and Dietetics, University of Health Sciences, Uskudar, 34668 Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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64
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Rajapaksha SW, Shimizu N. Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract. Molecules 2021; 26:3898. [PMID: 34202382 PMCID: PMC8271635 DOI: 10.3390/molecules26133898] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/25/2022] Open
Abstract
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin-sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
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Affiliation(s)
- Surakshi Wimangika Rajapaksha
- Laboratory of Agricultural Bio-System Engineering, Graduate School of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan;
| | - Naoto Shimizu
- Research Faculty of Agriculture/Field Science Center for Northern Biosphere, Hokkaido University, Hokkaido 060-8589, Japan
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65
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Effect of basil leaves extract on modified moth bean starch active film for eggplant surface coating. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111380] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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66
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Lu S, Yuan G, Zhu Y, Yu S. Carbon dots crosslinked chitosan/cellulose sponge capture of methyl blue by an adsorption process. LUMINESCENCE 2021; 36:1459-1468. [PMID: 34008287 DOI: 10.1002/bio.4089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 12/14/2022]
Abstract
For environmental protection, organic dyes and solvents of industrial wastewater must be eliminated. Here, a citric acid-based carbon dots (CA-CDs) crosslinked chitosan/microcrystalline cellulose (CS/MCC/CA-CDs) sponge was synthesized to study its adsorption performance for methyl blue (MB) dye. The morphology of the sponge was a tangled fibre with a bundle formed by hydrogen bonds between CA-CDs and the CS/MCC composite matrix. The abundant amount of tangled fibre bundle units can offer plentiful active adsorption sites to collect the dye molecules. The adsorption capacity of the CS/MCC/CA-CDs sponge toward MB was 306.8 mg/g at pH 10 and a temperature of 298 K. In addition, the pseudo-second-order kinetic model was matched with the adsorption kinetic experimental data, and the adsorption isotherm data can be described by the Langmuir models. This study proposed that the CS/MCC/CA-CDs sponge adsorbent creates tremendous potential application value in wastewater treatment due to its fast kinetics, high adsorption capacity, simple preparation, and eco-friendly properties.
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Affiliation(s)
- Shiyan Lu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning, China
| | - Guangzhi Yuan
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning, China
| | - Yongfei Zhu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning, China
| | - Shujuan Yu
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, College of Chemistry and Materials, Nanning Normal University, Nanning, China
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67
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Cai J, Zhang D, Zhou R, Zhu R, Fei P, Zhu ZZ, Cheng SY, Ding WP. Hydrophobic Interface Starch Nanofibrous Film for Food Packaging: From Bioinspired Design to Self-Cleaning Action. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5067-5075. [PMID: 33844905 DOI: 10.1021/acs.jafc.1c00230] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Starch-derived edible food films have great potential as biodegradable food packaging materials because they reduce the overuse of traditional petroleum-based plastic. Herein, we demonstrate a direct method of mass producing a pure starch food packaging film that consisted of starch nanofibers by using a temperature-assisted electrospinning technique without addition of any nonstarch components. To overcome the major issue of ultralow hydrophobicity of starch nanofibrous film (SNF), we used a facile and low-cost solution immersion approach to create a fiber coating of stearic acid (STA) inspired by biological organisms with superhydrophobic properties, such as lotus leaves. Hierarchical flower-like micronanostructures were obtained on SNF by controlled assembly of STA onto the surface of starch nanofibers. Benefiting from the effective formation of STA self-assembled lamella, the multiscale microstructure surface features, low surface energy, and enhancing thermal stability of SNF were obtained and confirmed to result in the variety of its hydrophobicity, which can be also tailored by simple controlling of the solution concentration of STA. Importantly, the STA-self-assembled coated SNF enabled water to roll freely in all directions, which is a crucial factor for self-cleaning. Our novel strategy based on self-assembly can guide development of bioinspired hydrophobic interfaces for starch-based films for edible hydrophobic materials.
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Affiliation(s)
- Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Die Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Rui Zhou
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Ruyi Zhu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, P. R China
| | - Zhen-Zhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Shui-Yuan Cheng
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Wen-Ping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
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68
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Bi F, Qin Y, Chen D, Kan J, Liu J. Development of active packaging films based on chitosan and nano-encapsulated luteolin. Int J Biol Macromol 2021; 182:545-553. [PMID: 33857507 DOI: 10.1016/j.ijbiomac.2021.04.063] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/26/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022]
Abstract
Luteolin is a flavone with potent antioxidant and antimicrobial activities. In this study, luteolin was encapsulated in oil-in-water nanoemulsions that were emulsified by glycerol monooleate and Tween 20. Results showed 68 mg luteolin-loaded nanoemulsions had the highest stability (zeta potential of -39.8 mV) and encapsulation efficiency (89.52%). Then, active packaging films were developed by incorporating free or nano-encapsulated luteolin into chitosan-based matrix. The microstructure, physical and functional properties of CS film containing free luteolin (CS-LL) or nano-encapsulated luteolin (CS-LLNEs) were compared. Different from CS film, CS-LL and CS-LLNEs films had compact inner microstructure and strengthened intermolecular interactions. Moreover, CS-LLNEs film was more homogenous and compact than CS-LL film. As a result, CS-LLNEs film presented higher water vapor and oxygen barrier abilities and mechanical properties in comparison with CS-LL film. In addition, CS-LLNEs film showed slower release rate of luteolin in 95% ethanol (fatty food stimulant) as compared with CS-LL film. The controlled release of luteolin from film matrix could guarantee CS-LLNEs film to exert antioxidant activity up to 10 days. Our results suggest CS-LLNEs film can be developed as an emerging active packaging material that has potential applications in food industry.
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Affiliation(s)
- Fengyu Bi
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Yan Qin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Dan Chen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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69
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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70
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Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100550] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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71
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Qin Y, Xu F, Yuan L, Hu H, Yao X, Liu J. Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins. Int J Biol Macromol 2020; 163:898-909. [DOI: 10.1016/j.ijbiomac.2020.07.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/26/2020] [Accepted: 07/07/2020] [Indexed: 12/29/2022]
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72
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Bhargava N, Sharanagat VS, Mor RS, Kumar K. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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73
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Mary SK, Koshy RR, Daniel J, Koshy JT, Pothen LA, Thomas S. Development of starch based intelligent films by incorporating anthocyanins of butterfly pea flower and TiO 2 and their applicability as freshness sensors for prawns during storage. RSC Adv 2020; 10:39822-39830. [PMID: 35515414 PMCID: PMC9057438 DOI: 10.1039/d0ra05986b] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 09/30/2020] [Indexed: 11/21/2022] Open
Abstract
Intelligent pH sensitive starch films were developed by incorporation of anthocyanin pigment extracted from butterfly pea flower (BPE) and nanosized TiO2 using the method of solution casting. This research work evaluated the influence of BPE and TiO2 on the physical and structural properties of starch films. The physical properties of the starch films could be significantly altered by the addition of BPE and or TiO2. The starch films S/BPE and S/BPE/TiO2 exhibited higher barrier properties against water vapour as compared to the control films. Incorporation of BPE and TiO2 could decrease the thickness and moisture content of films. S, S/BPE starch films were transparent and, S/TiO2 and S/BPE/TiO2 films were opaque. Control starch films were colourless, whereas S/BPE films have purple colour. Owing to the inclusion of BPE and TiO2 particles, structural characterization by X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) did not show any major changes in polymer structure. Thermogravimetric analysis revealed that the addition of TiO2 enhanced the thermal stability of starch films to a significant extent. The color of different starch-based films was determined using the CIE Lab scale under different pH conditions and compared with the control. The fabricated (S/BPE and S/BPE/TiO2) films exhibited visually perceptible colour changes in the pH range between 1 and 12. Consequently these films could be used as intelligent pH indicators for monitoring the freshness of prawn seafood samples. During the storage of prawn food samples for 6 days, the color of the film changed from light pink to green which is a clear indication of spoilage of food material.
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Affiliation(s)
- Siji K Mary
- Department of Chemistry, Bishop Moore College Mavelikara Kerala India
- Department of Chemistry, CMS College Kottayam Kerala India +91 306 966-5030
| | - Rekha Rose Koshy
- Department of Chemistry, Bishop Moore College Mavelikara Kerala India
- Department of Chemistry, CMS College Kottayam Kerala India +91 306 966-5030
| | - Jomol Daniel
- Department of Chemistry, Bishop Moore College Mavelikara Kerala India
| | - Jijo Thomas Koshy
- Department of Chemistry, Bishop Moore College Mavelikara Kerala India
| | - Laly A Pothen
- Department of Chemistry, CMS College Kottayam Kerala India +91 306 966-5030
| | - Sabu Thomas
- IIUCNN, Mahatma Gandhi University Kottayam Kerala India
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74
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Lauer MK, Smith RC. Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties. Compr Rev Food Sci Food Saf 2020; 19:3031-3083. [DOI: 10.1111/1541-4337.12627] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/30/2020] [Accepted: 08/02/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Moira K. Lauer
- Department of Chemistry Clemson University Clemson South Carolina USA
| | - Rhett C. Smith
- Department of Chemistry Clemson University Clemson South Carolina USA
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75
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Xue Mei L, Mohammadi Nafchi A, Ghasemipour F, Mat Easa A, Jafarzadeh S, Al-Hassan AA. Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract. Int J Biol Macromol 2020; 164:4603-4612. [PMID: 32941902 DOI: 10.1016/j.ijbiomac.2020.09.082] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 09/10/2020] [Accepted: 09/12/2020] [Indexed: 12/21/2022]
Abstract
The development of intelligent packaging based on natural and biodegradable resources is getting more attention by researchers in recent years. The aim of this study was to develop and characterize a pH-sensitive films based on sago starch and incorporated with anthocyanin from torch ginger. The pH-sensitive films were fabricated by casting method with incorporation of different torch ginger extract (TGE) concentration. The surface morphology, physicochemical, barrier, and mechanical properties as well as the pH-sensitivity of films were investigated. The film with the highest concentration of TGE showed the lowest tensile strength (4.26 N/m2), toughness (2.54 MJ/m3), Young's modulus (73.96 MPa) and water vapour permeability (2.6 × 10-4 g·m/day·kPa·m2). However, its elongation at break (85.14%), moisture content (0.27%) and water solubility (37.92%) were the highest compared to other films. pH sensitivity analysis showed that the films containing TGE extract, changes in colour by changing the pH. The colour of films changed from pink to slightly green as the pH increased from pH 4 to 9. Thus, the developed pH-sensitive film with torch ginger extract has potential as intelligent packaging for detection of food freshness or spoilage to ensure their quality and safe consumption.
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Affiliation(s)
- Lam Xue Mei
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia.
| | - Farzaneh Ghasemipour
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Azhar Mat Easa
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
| | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture & Vet. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
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76
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Bi F, Yong H, Liu J, Zhang X, Shu Y, Liu J. Development and characterization of chitosan and D-α-tocopheryl polyethylene glycol 1000 succinate composite films containing different flavones. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100531] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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77
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Tong C, Wu Z, Sun J, Lin L, Wang L, Guo Y, Huang Z, Wu C, Pang J. Effect of carboxylation cellulose nanocrystal and grape peel extracts on the physical, mechanical and antioxidant properties of konjac glucomannan films. Int J Biol Macromol 2020; 156:874-884. [DOI: 10.1016/j.ijbiomac.2020.04.051] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 03/08/2020] [Accepted: 04/06/2020] [Indexed: 12/28/2022]
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78
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Preparation and characterization of antioxidant packaging by chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and baicalein. Int J Biol Macromol 2020; 153:836-845. [DOI: 10.1016/j.ijbiomac.2020.03.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 02/23/2020] [Accepted: 03/10/2020] [Indexed: 12/20/2022]
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79
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Díaz-Galindo EP, Nesic A, Cabrera-Barjas G, Mardones C, von Baer D, Bautista-Baños S, Dublan Garcia O. Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract. Molecules 2020; 25:E1306. [PMID: 32182987 PMCID: PMC7144104 DOI: 10.3390/molecules25061306] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/06/2020] [Accepted: 03/10/2020] [Indexed: 02/07/2023] Open
Abstract
The aim of this paper is to evaluate the physicochemical and microbiological properties of active thermoplastic starch-based materials. The extract obtained from grape cane waste was used as a source of stilbene bioactive components to enhance the functional properties of thermoplastic starch (TPS). The biomaterials were prepared by the compression molding technique and subjected to mechanical, thermal, antioxidant, and microbiological tests. The results showed that the addition of grape cane extract up to 15 wt% (TPS/WE15) did not significantly influence the thermal stability of obtained biomaterials, whereas mechanical resistance decreased. On the other side, among all tested pathogens, thermoplastic starch based materials showed antifungal activity toward Botrytis cinerea and antimicrobial activity toward Staphylococcus aureus, suggesting potential application in food packaging as an active biomaterial layer.
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Affiliation(s)
- Edaena Pamela Díaz-Galindo
- Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50100, 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;
- Vinca Institute for Nuclear Sciences, 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;
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Universidad de Concepción, Barrio Universitario s/n, Concepción P.O-Box 160-C, Concepción 4070386, Chile; (C.M.); (D.v.B.)
| | - Dietrich von Baer
- Departamento de Análisis Instrumental, Universidad de Concepción, Barrio Universitario s/n, Concepción P.O-Box 160-C, Concepción 4070386, Chile; (C.M.); (D.v.B.)
| | - Silvia Bautista-Baños
- Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional. Carretera Yautepec-Jojutla, Km. 6, calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos 62731, Mexico;
| | - Octavio Dublan Garcia
- Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50100, Mexico; (E.P.D.-G.); (O.D.G.)
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80
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Shapi’i RA, Othman SH, Nordin N, Kadir Basha R, Nazli Naim M. Antimicrobial properties of starch films incorporated with chitosan nanoparticles: In vitro and in vivo evaluation. Carbohydr Polym 2020; 230:115602. [DOI: 10.1016/j.carbpol.2019.115602] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/24/2022]
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81
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Munteanu SB, Vasile C. Vegetable Additives in Food Packaging Polymeric Materials. Polymers (Basel) 2019; 12:E28. [PMID: 31877858 PMCID: PMC7023556 DOI: 10.3390/polym12010028] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).
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Affiliation(s)
| | - Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore GhicaVoda Alley, 700487 Iasi, Romania;
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