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de Oliveira Filho JG, Bertolo MRV, Fernandes SS, Lemes AC, da Cruz Silva G, Junior SB, de Azeredo HMC, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chem 2024; 434:137454. [PMID: 37716153 DOI: 10.1016/j.foodchem.2023.137454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 06/30/2023] [Accepted: 09/08/2023] [Indexed: 09/18/2023]
Abstract
There is growing interest in the use of natural bioactive compounds for the development of new bio-based materials for intelligent and active food packaging applications. Several beneficial effects have been associated with the antioxidant and antimicrobial potentials of carotenoid compounds. In addition, carotenoids are sensitive to pH changes and oxidation reactions, which make them useful bioindicators of food deterioration. This review summarizes the current research on the application of carotenoids as novel intelligent and active biodegradable food packaging materials. Carotenoids recovered from food processing by-products can be used in the development of active food packaging materials due to their antioxidant properties. They help maintain the stability of lipid-rich foods, such as vegetable oils. Additionally, when incorporated into films, carotenoids can monitor food oxidation, providing intelligent functionalities.
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Affiliation(s)
| | - Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-carlense, 400, CP-780, 13560-970 São Carlos, São Paulo, Brazil.
| | - Sibele Santos Fernandes
- Federal University of Rio Grande, School of Chemistry and Food, Av Italy km 8, Carreiros 96203-900, Rio Grande, Brazil
| | - Ailton Cesar Lemes
- Federal University of Rio de Janeiro (UFRJ), School of Chemistry, Department of Biochemical Engineering, Av. Athos da Silveira Ramos, 149, 21941-909 Rio de Janeiro, Rio de Janeiro, Brazil.
| | | | - Stanislau Bogusz Junior
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-carlense, 400, CP-780, 13560-970 São Carlos, São Paulo, Brazil.
| | | | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
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2
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Roy S, Deshmukh RK, Tripathi S, Gaikwad KK, Das SS, Sharma D. Recent Advances in the Carotenoids Added to Food Packaging Films: A Review. Foods 2023; 12:4011. [PMID: 37959130 PMCID: PMC10647467 DOI: 10.3390/foods12214011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.
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Affiliation(s)
- Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Ram Kumar Deshmukh
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Shefali Tripathi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Kirtiraj K. Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Sabya Sachi Das
- School of Pharmaceutical and Population Health Informatics, DIT University, Dehradun 248009, Uttarakhand, India;
| | - Devanshi Sharma
- Institute of Science, Nirma University, SG Highway, Ahmedabad 382481, Gujrat, India;
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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4
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Carpintero M, Marcet I, Zornoza M, Rendueles M, Díaz M. Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films. MEMBRANES 2023; 13:786. [PMID: 37755208 PMCID: PMC10536005 DOI: 10.3390/membranes13090786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023]
Abstract
Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.
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Affiliation(s)
| | | | | | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julian Clavería 8, 33006 Oviedo, Spain; (M.C.); (I.M.); (M.D.)
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5
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Sun H, Huang Y, Chen Y, Liu X, Leng X. Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein-cellulose nanocrystal packaging films. Food Chem 2023; 412:135541. [PMID: 36746069 DOI: 10.1016/j.foodchem.2023.135541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 01/07/2023] [Accepted: 01/19/2023] [Indexed: 01/29/2023]
Abstract
To utilize natural hydrophobic/hydrophilic colorants to manufacture good quality and attractive packaging films, we investigated the effects of natural colorants (curcumin, phycocyanin, modified lycopene, and their mixed colorants) on the physicochemical and sensory properties of whey protein isolate-cellulose nanocrystal packaging film. Owing to the improvement in hydrophobicity and spatial density, moisture content (MC) and water vapor permeability (WVP) of films containing curcumin were reduced by 16.91% and 8.49%, respectively, in contrast to that, MC and WVP increased by 10.75% and 4.09%, respectively, in film containing modified lycopene. Mechanical testing, infrared spectra, and X-ray diffraction revealed the retention of structural properties of protein matrix. Rate-All-That-Apply evaluation indicated that films containing colorants enriched tactile and visual sensory characteristics. The eye tracking testing of packed foods showed that preferential attraction depends on the color of the food itself. Thus, a consumer-oriented multi-colored packaging film with good performance was achieved.
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Affiliation(s)
- Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yue Huang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuying Chen
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China.
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Tupuna-Yerovi DS, Schmidt H, Rios ADO. Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes. FOOD SCI TECHNOL INT 2023:10820132231172362. [PMID: 37128632 DOI: 10.1177/10820132231172362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 μm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or β-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or β-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or β-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.
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Affiliation(s)
- Diego Santiago Tupuna-Yerovi
- Institute of Food Science and Technology (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Helena Schmidt
- Institute of Food Science and Technology (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
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Stoll L, Maillard MN, Le Roux E, Hickmann Flôres S, Nachtigall SMB, Rios A, Domenek S. Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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8
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de Sousa FDB. Consumer Awareness of Plastic: an Overview of Different Research Areas. CIRCULAR ECONOMY AND SUSTAINABILITY 2023:1-25. [PMID: 37360378 PMCID: PMC10039692 DOI: 10.1007/s43615-023-00263-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 03/13/2023] [Indexed: 03/29/2023]
Abstract
Plastic makes our society more practical and safer. It is hard to consider eliminating plastic in some sectors, such as the medical field. However, after use, plastic waste becomes a global problem without precedents, and when not properly disposed of, it can cause several socio-environmental problems. Some possible solutions are recycling, the circular economy, proper waste management, and consumer awareness. Consumers play a crucial role in preventing problems caused by plastic. In this work, consumer awareness of plastic is discussed according to the point of view of the research areas-environmental science, engineering, and materials science-based on the analysis of the main authors' keywords obtained in a literature search in the Scopus database. Bibliometrix analyzed the Scopus search results. The results showed that each area presents different concerns and priorities. The current scenario, including the main hotspots, trends, emerging topics, and deficiencies, was obtained. On the contrary, the concerns from the literature and those of the daily lives of consumers do not seem to fit in, which creates a gap. By reducing this gap, the distance between consumers awareness and their behavior will be smaller.
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Affiliation(s)
- Fabiula Danielli Bastos de Sousa
- Technology Development Center, Universidade Federal de Pelotas, Rua Gomes Carneiro, 1, 96010-610 Pelotas, RS Brazil
- Center of Engineering, Modeling and Applied Social Science, Universidade Federal do ABC, Avenida dos Estados, 5001, 09210-580 SP Santo André, Brazil
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Pang G, Zhou C, Zhu X, Chen L, Guo X, Kang T. Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices. J Food Saf 2023. [DOI: 10.1111/jfs.13045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Affiliation(s)
- Guiyin Pang
- School of Food and Biological Engineering Chengdu University Chengdu City China
| | - Chuang Zhou
- School of Food and Biological Engineering Chengdu University Chengdu City China
| | - Xudong Zhu
- School of Food and Biological Engineering Chengdu University Chengdu City China
| | - Lianmei Chen
- School of Food and Biological Engineering Chengdu University Chengdu City China
| | - Xiaoqiang Guo
- School of Food and Biological Engineering Chengdu University Chengdu City China
| | - Tairan Kang
- School of Food and Biological Engineering Chengdu University Chengdu City China
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Sun H, Liu X, Huang Y, Leng X. Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment. Foods 2022; 11:foods11233782. [PMID: 36496590 PMCID: PMC9738979 DOI: 10.3390/foods11233782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with natural colorants (curcumin, phycocyanin, and lycopene) under freeze-thaw (FT) conditions; the other was to test oral tactility and visual sensory properties of the edible films and their overall acceptability in packed ice cream. FT treatment reduced the mechanical strength and moisture content and increased the water vapor permeability of the films, as water-phase transformation not only disrupted hydrogen bonds but also the film network structure through physical stress. The oral tactility produced by CNC and the visual effect produced by colorants could affect participants' preference for edible films. This study provides a good reference for the consumer-driven product development of packaged low-temperature products.
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Affiliation(s)
- Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yue Huang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-6273-7761; Fax: +86-10-6273-6489
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Huang J, Hu Z, Li G, Hu L, Chen J, Hu Y. Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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13
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Nano-biocomposite based color sensors: Investigation of structure, function, and applications in intelligent food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100789] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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14
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Carpintero M, Marcet I, Rendueles M, Díaz M. Egg Yolk Oil as a Plasticizer for Polylactic Acid Films. MEMBRANES 2021; 12:membranes12010046. [PMID: 35054572 PMCID: PMC8781037 DOI: 10.3390/membranes12010046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 11/16/2022]
Abstract
Polylactic acid (PLA) is known to be one of the most extensively used biodegradable thermoplastic polyesters, with the potential to replace conventional petroleum-based packaging materials; however, the low flexibility of films prepared using PLA has limited the applications of this biopolymer. In this study, in order to improve the mechanical properties of PLA films and to provide them with antioxidant properties, egg yolk oil was used as a biobased plasticizer. For this purpose, PLA films with increasing concentrations of egg yolk oil were prepared and the effects of this oil on the light transmission, transparency, colour, water vapour permeability, solubility, antioxidant activity and mechanical properties of the films were characterized. In addition, electron microscopy of the structure of the transverse section of the films was also performed. Results showed that the formulations with higher concentrations of egg yolk oil increased the films’ elasticity, and their light barrier and antioxidant properties. Finally, in order to test the films as a packaging material for food applications, extra virgin olive oil and resveratrol, both photosensitive compounds, were packed and exposed to ambient light. Overall, the results show the potential of egg yolk oil as an environmentally friendly plasticizer that can improve the flexibility of PLA films and provide them with additional photoprotective properties.
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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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Stoll L, Domenek S, Hickmann Flôres S, Nachtigall SMB, Oliveira Rios A. Polylactide films produced with bixin and acetyl tributyl citrate: Functional properties for active packaging. J Appl Polym Sci 2021. [DOI: 10.1002/app.50302] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Liana Stoll
- Institute of Food Sciences and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | - Sandra Domenek
- UMR SayFood Université Paris‐Saclay, INRAE, AgroParisTech Massy France
| | - Simone Hickmann Flôres
- Institute of Food Sciences and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
| | | | - Alessandro Oliveira Rios
- Institute of Food Sciences and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil
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17
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Assis RQ, Pagno CH, Stoll L, Rios PD, Rios ADO, Olivera FC. Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants. Food Chem 2021; 349:129140. [PMID: 33582545 DOI: 10.1016/j.foodchem.2021.129140] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 01/14/2021] [Accepted: 01/16/2021] [Indexed: 12/14/2022]
Abstract
In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B2 stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.
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Affiliation(s)
- Renato Queiroz Assis
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Carlos Henrique Pagno
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Liana Stoll
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Polliana D'Angelo Rios
- Department of Forest Engineering, State University of Santa Catarina (UDESC), Av. Luiz de Camões, 2090, 88520-000 Lages, Santa Catarina, Brazil
| | - Alessandro de Oliveira Rios
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil.
| | - Florencia Cladera Olivera
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
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Bio-Based Packaging Materials Containing Substances Derived from Coffee and Tea Plants. MATERIALS 2020; 13:ma13245719. [PMID: 33333953 PMCID: PMC7765424 DOI: 10.3390/ma13245719] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/27/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022]
Abstract
The aim of the research was to obtain intelligent and eco-friendly packaging materials by incorporating innovative additives of plant origin. For this purpose, natural substances, including green tea extract (polyphenon 60) and caffeic acid, were added to two types of biodegradable thermoplastics (Ingeo™ Biopolymer PLA 4043D and Bioplast GS 2189). The main techniques used to assess the impact of phytocompounds on materials’ thermal properties were differential scanning calorimetry (DSC) and thermogravimetry (TGA), which confirmed the improved resistance to thermo-oxidation. Moreover, in order to assess the activity of applied antioxidants, the samples were aged using a UV aging chamber and a weathering device, then retested in terms of dynamic mechanical properties (DMA), colour changing, Vicat softening temperature, and chemical structure, as studied using FT-IR spectra analysis. The results revealed that different types of aging did not cause significant differences in thermo-mechanical properties and chemical structure of the samples with natural antioxidants but induced colour changing. The obtained results indicate that polylactide (PLA) and Bioplast GS 2189, the plasticizer free thermoplastic biomaterial containing polylactide and starch (referred to as sPLA in the present article), both with added caffeic acid and green tea extract, can be applied as smart and eco-friendly packaging materials. The composites reveal better thermo-oxidative stability with reference to pure materials and are able to change colour as a result of the oxidation process, especially after UV exposure, providing information about the degree of material degradation.
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Alizadeh-Sani M, Mohammadian E, Rhim JW, Jafari SM. pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.014] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Mohammadian E, Alizadeh‐Sani M, Jafari SM. Smart monitoring of gas/temperature changes within food packaging based on natural colorants. Compr Rev Food Sci Food Saf 2020; 19:2885-2931. [DOI: 10.1111/1541-4337.12635] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Esmaeil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy Tehran University of Medical Sciences Tehran Iran
| | - Mahmood Alizadeh‐Sani
- Department of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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21
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Farias YB, Coutinho AK, Assis RQ, Rios ADO. Biodegradable sodium alginate films incorporated with norbixin salts. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13345] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuri B. Farias
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Anderson K. Coutinho
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Renato Q. Assis
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
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22
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López-Córdoba A, Estevez-Areco S, Goyanes S. Potato starch-based biocomposites with enhanced thermal, mechanical and barrier properties comprising water-resistant electrospun poly (vinyl alcohol) fibers and yerba mate extract. Carbohydr Polym 2019; 215:377-387. [DOI: 10.1016/j.carbpol.2019.03.105] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/25/2019] [Accepted: 03/30/2019] [Indexed: 01/12/2023]
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23
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Stoll L, Rech R, Flôres SH, Nachtigall SMB, de Oliveira Rios A. Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation. Food Chem 2019; 281:213-221. [DOI: 10.1016/j.foodchem.2018.12.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/13/2018] [Accepted: 12/21/2018] [Indexed: 02/07/2023]
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