201
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Kanatt SR. Active/smart carboxymethyl cellulose‐polyvinyl alcohol composite films containing rose petal extract for fish packaging. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sweetie R. Kanatt
- Food Technology Division Bhabha Atomic Research Centre Trombay Mumbai 400 085 India
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202
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Ma Q, Lu X, Wang W, Hubbe MA, Liu Y, Mu J, Wang J, Sun J, Rojas OJ. Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100634] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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203
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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: 10.5] [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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204
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Roy S, Rhim JW. Fabrication of bioactive binary composite film based on gelatin/chitosan incorporated with cinnamon essential oil and rutin. Colloids Surf B Biointerfaces 2021; 204:111830. [PMID: 33984610 DOI: 10.1016/j.colsurfb.2021.111830] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 12/16/2022]
Abstract
Chitosan/gelatin-based functional films were fabricated by incorporating cinnamon essential oil (CEO) and rutin for active packaging application. The functional fillers were evenly distributed in the polymer matrix and formed a film compatible with the chitosan/gelatin polymer matrix. However, the functional material did not affect the physical properties such as mechanical, thermal, and water vapor barrier properties of the film but exhibited high light transmittance with enhanced UV blocking properties. The rutin release from the composite film was evaluated using various food simulant solutions and found that rutin was released faster in acidic and alcoholic solutions. The chitosan/gelatin-based composite film showed potent antimicrobial and antioxidant activities. In addition, the combined use of CEO and rutin showed a synergistic effect of functional properties. The CEO and rutin-added chitosan/gelatin-based films with improved physical and functional properties can be used for active food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea.
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205
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Roy S, Rhim JW. Fabrication of Carboxymethyl Cellulose/Agar-Based Functional Films Hybridized with Alizarin and Grapefruit Seed Extract. ACS APPLIED BIO MATERIALS 2021; 4:4470-4478. [DOI: 10.1021/acsabm.1c00214] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
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206
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Becerril R, Nerín C, Silva F. Bring some colour to your package: Freshness indicators based on anthocyanin extracts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.042] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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207
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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208
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Pascoalino LA, Reis FS, Prieto MA, Barreira JCM, Ferreira ICFR, Barros L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 2021; 26:molecules26092624. [PMID: 33946249 PMCID: PMC8124571 DOI: 10.3390/molecules26092624] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/23/2021] [Accepted: 04/24/2021] [Indexed: 11/25/2022] Open
Abstract
Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.
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Affiliation(s)
- Liege A. Pascoalino
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Filipa S. Reis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - João C. M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
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209
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Salgado PR, Di Giorgio L, Musso YS, Mauri AN. Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.630393] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.
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210
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Yao X, Qin Y, Zhang M, Zhang J, Qian C, Liu J. Development of active and smart packaging films based on starch, polyvinyl alcohol and betacyanins from different plant sources. Int J Biol Macromol 2021; 183:358-368. [PMID: 33930449 DOI: 10.1016/j.ijbiomac.2021.04.152] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/23/2021] [Accepted: 04/24/2021] [Indexed: 02/07/2023]
Abstract
In this study, active and smart packaging films were prepared by individually adding betacyanins-rich plant extracts (red pitaya flesh extract (RPFE), prickly pear fruit extract (PPFE), red beetroot extract (RBRE), globe amaranth flower extract (GAFE) and red amaranth leaf extract (RALE)) into starch/polyvinyl alcohol. The structural, physical and functional properties of the films containing betacyanins from different plant sources were compared for the first time. Results showed betacyanins from RPFE, PPFE and RBRE were betanin-type betacyanins. Betacyanins from GAFE and RALE were gomphrenin-type and amaranthin-type betacyanins, respectively. The films containing RPFE and PPFE presented more uniform cross-sections and had the highest water vapor barrier (9.37 and 9.26 × 10-11 g m-1 s-1 Pa-1) and mechanical strength (8.26 and 7.87 MPa). However, the film containing GAFE presented the lowest light transmittance but the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (EC50 = 0.47 mg/mL). All the films containing betacyanins are sensitive to pH 8-12 buffer solutions and volatile ammonia. Notably, the film containing RPFE exhibited distinct color changes (from purple-red to pink) when shrimp spoiled. Our results suggest the structural, physical and functional properties of betacyanins-rich films are closely related to the source and type of betacyanins.
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Affiliation(s)
- Xiyu Yao
- 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
| | - Man Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chunlu Qian
- 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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211
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Tian B, Li W, Wang J, Liu Y. Functional polysaccharide-based film prepared from chitosan and β-acids: Structural, physicochemical, and bioactive properties. Int J Biol Macromol 2021; 181:966-977. [PMID: 33887287 DOI: 10.1016/j.ijbiomac.2021.04.100] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/18/2021] [Accepted: 04/16/2021] [Indexed: 02/06/2023]
Abstract
β-Acids are natural antibacterial and antioxidant ingredients, obtained from supercritical CO2 hop extract. In this study, β-acids/chitosan complex films were prepared using the casting method. Complex films were characterized using scanning electron microscopy (SEM), atomic force microscope (AFM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction analysis (XRD). Structure analysis revealed that β-acids can be successfully combined with the chitosan matrix. Mechanical tests demonstrated that the tensile strength of the films showed a significant upward trend (1.9 MPa to 9.6 MPa) with increase in β-acids content (0.1%-0.3%). Interestingly, the chitosan-based films showed excellent UV barrier capability below 400 nm. The release of β-acids from the film followed Fickian diffusion (n < 0.45). In addition, the complex films inhibited the growth of five food-borne pathogens (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella enteritidis and Listeria monocytogenes). This study highlights the promising nature of composite film as a desirable alternative for active packaging.
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Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China
| | - Wanrong Li
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Jie Wang
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China.
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212
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Olewnik-Kruszkowska E, Gierszewska M, Richert A, Grabska-Zielińska S, Rudawska A, Bouaziz M. Antibacterial Films Based on Polylactide with the Addition of Quercetin and Poly(Ethylene Glycol). MATERIALS 2021; 14:ma14071643. [PMID: 33801625 PMCID: PMC8036468 DOI: 10.3390/ma14071643] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/23/2021] [Accepted: 03/24/2021] [Indexed: 01/24/2023]
Abstract
A series of new films with antibacterial properties has been obtained by means of solvent casting method. Biodegradable materials including polylactide (PLA), quercetin (Q) acting as an antibacterial compound and polyethylene glycol (PEG) acting as a plasticizer have been used in the process. The effect of quercetin as well as the amount of PEG on the structural, thermal, mechanical and antibacterial properties of the obtained materials has been determined. It was found that an addition of quercetin significantly influences thermal stability. It should be stressed that samples containing the studied flavonoid are characterized by a higher Young modulus and elongation at break than materials consisting only of PLA and PEG. Moreover, the introduction of 1% of quercetin grants antibacterial properties to the new materials. Recorded results showed that the amount of plasticizer did not influence the antibacterial properties; it does, however, cause changes in physicochemical properties of the obtained materials. These results prove that quercetin could be used as an antibacterial compound and simultaneously improve mechanical and thermal properties of polylactide-based films.
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Affiliation(s)
- Ewa Olewnik-Kruszkowska
- Faculty of Chemistry, Chair of Physical Chemistry and Physicochemistry of Polymers, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
- Correspondence: ; Tel.: +48-56-611-2210
| | - Magdalena Gierszewska
- Faculty of Chemistry, Chair of Physical Chemistry and Physicochemistry of Polymers, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
| | - Agnieszka Richert
- Faculty of Biological and Veterinary Sciences, Chair of Genetics, Nicolaus Copernicus University in Toruń, Lwowska 1 Street, 87-100 Toruń, Poland;
| | - Sylwia Grabska-Zielińska
- Faculty of Chemistry, Chair of Physical Chemistry and Physicochemistry of Polymers, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
| | - Anna Rudawska
- Faculty of Mechanical Engineering, Department of Production Engineering, Lublin University of Technology, 20-618 Lublin, Poland;
| | - Mohamed Bouaziz
- Electrochemistry and Environmental Laboratory, National Engineering School of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia;
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213
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Olkhov AA, Tyubaeva PM, Vetcher AA, Karpova SG, Kurnosov AS, Rogovina SZ, Iordanskii AL, Berlin AA. Aggressive Impacts Affecting the Biodegradable Ultrathin Fibers Based on Poly(3-Hydroxybutyrate), Polylactide and Their Blends: Water Sorption, Hydrolysis and Ozonolysis. Polymers (Basel) 2021; 13:polym13060941. [PMID: 33803794 PMCID: PMC8003206 DOI: 10.3390/polym13060941] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/12/2021] [Accepted: 03/14/2021] [Indexed: 12/19/2022] Open
Abstract
Ultrathin electrospun fibers of pristine biopolyesters, poly(3-hydroxybutyrate) (PHB) and polylactic acid (PLA), as well as their blends, have been obtained and then explored after exposure to hydrolytic (phosphate buffer) and oxidative (ozone) media. All the fibers were obtained from a co-solvent, chloroform, by solution-mode electrospinning. The structure, morphology, and segmental dynamic behavior of the fibers have been determined by optical microscopy, SEM, ESR, and others. The isotherms of water absorption have been obtained and the deviation from linearity (the Henry low) was analyzed by the simplified model. For PHB-PLA fibers, the loss weight increments as the reaction on hydrolysis are symbate to water absorption capacity. It was shown that the ozonolysis of blend fibrils has a two-stage character which is typical for O3 consumption, namely, the pendant group's oxidation and the autodegradation of polymer molecules with chain rupturing. The first stage of ozonolysis has a quasi-zero-order reaction. A subsequent second reaction stage comprising the back-bone destruction has a reaction order that differs from the zero order. The fibrous blend PLA/PHB ratio affects the rate of hydrolysis and ozonolysis so that the fibers with prevalent content of PLA display poor resistance to degradation in aqueous and gaseous media.
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Affiliation(s)
- Anatoly A. Olkhov
- Department of Chemistry and Physics, Plekhanov Russian University of Economics, Stremyanny Ln 36, 117997 Moscow, Russia; (A.A.O.); (P.M.T.)
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119991 Moscow, Russia; (S.G.K.); (A.S.K.)
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119334 Moscow, Russia; (S.Z.R.); (A.L.I.); (A.A.B.)
| | - Polina M. Tyubaeva
- Department of Chemistry and Physics, Plekhanov Russian University of Economics, Stremyanny Ln 36, 117997 Moscow, Russia; (A.A.O.); (P.M.T.)
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119991 Moscow, Russia; (S.G.K.); (A.S.K.)
| | - Alexandre A. Vetcher
- Nanotechnology Scientific and Educational Center, Institute of Biochemical Technology and Nanotechnology, Peoples’ Friendship University of Russia (RUDN), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence:
| | - Svetlana G. Karpova
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119991 Moscow, Russia; (S.G.K.); (A.S.K.)
| | - Alexander S. Kurnosov
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119991 Moscow, Russia; (S.G.K.); (A.S.K.)
| | - Svetlana Z. Rogovina
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119334 Moscow, Russia; (S.Z.R.); (A.L.I.); (A.A.B.)
| | - Alexey L. Iordanskii
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119334 Moscow, Russia; (S.Z.R.); (A.L.I.); (A.A.B.)
| | - Alexander A. Berlin
- N.N. Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences, Kosygin St. 4, 119334 Moscow, Russia; (S.Z.R.); (A.L.I.); (A.A.B.)
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214
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Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends. SENSORS 2021; 21:s21062148. [PMID: 33803914 PMCID: PMC8003241 DOI: 10.3390/s21062148] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/14/2021] [Accepted: 03/16/2021] [Indexed: 12/11/2022]
Abstract
Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.
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215
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216
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A pH indicator film based on chitosan and butterfly pudding extract for monitoring fish freshness. Int J Biol Macromol 2021; 177:328-336. [PMID: 33621573 DOI: 10.1016/j.ijbiomac.2021.02.137] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 02/07/2021] [Accepted: 02/18/2021] [Indexed: 12/12/2022]
Abstract
A pH indicator film was prepared by mixing natural polymeric chitosan (CH) with natural dye from butterfly pudding extract (BP). The films were determined by color changes at different pH value, absorbance, thickness, moisture content, swelling property, water contact angle, mechanical property, barrier property, and microstructure of films. The structural change of film was analyzed by Fourier transform infrared spectra. The application to monitor fish freshness was also studied. The prepared film was sensitive to the changes in pH value and showed distinct color changes from pink purple to yellow, with pH value ranging from 1 to 14. The films showed visible color changes from purple-blue to dark green during fish preservation. The total volatile basic nitrogen (TVB-N) content and pH value changes of tilapia were closely related to the visual color changes in film. The result indicated that the fabricated film was a highly pH-sensitive film for monitoring fish freshness.
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217
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Liu J, Huang J, Ying Y, Hu L, Hu Y. pH-sensitive and antibacterial films developed by incorporating anthocyanins extracted from purple potato or roselle into chitosan/polyvinyl alcohol/nano-ZnO matrix: Comparative study. Int J Biol Macromol 2021; 178:104-112. [PMID: 33609585 DOI: 10.1016/j.ijbiomac.2021.02.115] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 02/15/2021] [Accepted: 02/15/2021] [Indexed: 12/14/2022]
Abstract
pH-sensitive and antibacterial films based on chitosan/polyvinyl alcohol/nano-ZnO (CPZ) containing anthocyanins extracted from purple potato (PPE) or roselle (RE) were developed. When incorporated with PPE or RE, the moisture contents and flexibility of film significantly reduced (P < 0.05), while mechanical resistance of film was significantly enhanced (P < 0.05). Water vapor permeability (WVP) of film was slightly influenced by the addition of PPE or RE (P > 0.05). CPZ-RE film exhibited darker color and lower light transmittance than CPZ-PPE film at the same incorporation level. CPZ-PPE and CPZ-RE films exhibited distinguishable color changes in different pH buffer solutions. CPZ-PPE films exhibited higher antibacterial activity against Escherichia coli and Staphylococcus aureus than CPZ-RE films. Moreover, film could effectively monitor spoilage degree of shrimp when film changed from purple to light-green. Our results suggested CPZ-PPE and CPZ-RE films have promising potential as active and smart packaging materials for applications in food industry.
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Affiliation(s)
- Jialin Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Yubin Ying
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Lingping Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
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Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest? SUSTAINABILITY 2021. [DOI: 10.3390/su13041963] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.
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Li Y, Wu K, Wang B, Li X. Colorimetric indicator based on purple tomato anthocyanins and chitosan for application in intelligent packaging. Int J Biol Macromol 2021; 174:370-376. [PMID: 33539953 DOI: 10.1016/j.ijbiomac.2021.01.182] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 11/17/2022]
Abstract
Intelligent colorimetric indicator films were prepared to monitor freshness/spoilage of milk and fish by incorporating purple tomato anthocyanin (PTA) into chitosan (CS) matrix via solution casting method with PTA concentration (w/w, based on CS) of 10%, 30%, and 50%, respectively. The pH-response, UV absorption, Swelling Index, and the mechanical properties of CS/PTA films were determined. It was found that the color of the original CS/PTA films became darker with an improvement of PTA content and expressed well pH-sensitivity. With increasing of pH, the color of the CS/PTA films exposed to pH = 3-11 solutions became darker and the change in color of the CS/10% PTA film was the most discernable. The tensile strength and Young's modulus of the CS/PTA film was much lower than that of CS film, however, the elongation at breaking and Swelling Index were both improved by adding PTA. The intelligent films with 10% PTA changed their color during progressive spoilage of milk or fish, revealing their potential application for monitoring food freshness/spoilage.
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Affiliation(s)
- Yana Li
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Kaixuan Wu
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Beihai Wang
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuezhong Li
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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