Active food packaging films from alginate and date palm pit extract: Physicochemical properties, antioxidant capacity, and stability

Chitosan-based film incorporated with silver-loaded organo-bentonite or organo-bentonite: Synthesis and characterization for potential food packaging material

Biopolymer-clay composite films were synthesized and characterized for food packaging material. The synthesis was conducted in two stages. Cetrimonium bromide-modified bentonite (CTAB-bentonite) was first exchanged with Ag ions to obtain Ag-CTAB-bentonite. Biopolymer-clay composite films were then performed by a solution-casting method between chitosan (biopolymer) and Ag-CTAB-bentonite or between chitosan and CTAB-bentonite. Different weights of CTAB-bentonite (3% and 5% wt.) and Ag-CTAB-bentonite (3% and 5% wt.) were used during the second stage. The resultant films were characterized by X-ray diffraction analysis, Fourier transform infrared spectroscopy, scanning electron microscope coupled with energy dispersive X-ray spectroscopy, atomic force microscopes, thermogravimetric analysis, differential scanning calorimetry, dynamic mechanical analysis, optical measurement, and others (moisture content, swelling behavior, water solubility, antibacterial, shredded carrot preservation, and biodegradability). Results indicated that the properties (thermal stability, thermomechanical ability, UV-visible light barrier, shredded carrot preservation) of the chitosan-based film incorporated with the synthesized composites were enhanced compared to those of the CS film. The CS/(CTAB-bentonite)-3% and CS/(Ag-CTAB-bentonite)-3% films exhibited antibacterial properties against Escherichia coli, Salmonella enterica subp. enterica, Staphylococcus aureus, and Listeria monocytogenes. The chitosan-based film reinforced with the two prepared composites can be potential for food preservation and packaging.

Physical properties and mass models of Deglet Noor and Arichti semi-dry Algerian date fruits: A comparative study

For thousands of years, date fruit (Phoenix dactylifera L.) has been a popular diet in arid and semi-arid locations. It has religious importance for Muslims and is especially important during the holy month of Ramadan. The global output of date fruits has been continuously expanding, with Arab nations accounting for a sizable portion. The emphasis of this research is on two popular semi-dry Algerian date fruit types, Deglet Noor and Arechti, which are grown in the Ziban region. These fruits' physical parameters, such as size, sphericity, surface area, volumes, and density, were determined. The goal of this study was to create a mass model based on these physical attributes to help in the grading and sorting of date fruits. Fruit mass was shown to be closely connected to linear dimensions, arithmetic and geometric mean diameters, surface area, and volumes. Correlations between mass and physical attributes were established using a variety of mathematical models, including linear, quadratic, S-curve, and power models. The results demonstrated the applicability of specific factors for mass modeling, offering useful insights for the development of system sizing and conservation. With good correlation, multivariate data analysis was employed to correctly estimate the mass of both kinds. This research advances our understanding of the physical features of Algerian date fruits and their connection to mass, allowing for better handling, sorting, and packing processes in the worldwide date market.

Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.