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Zanela J, Shirai MA, Olivato JB, Casagrande M, Canonico CM, Wagner Júnior A, Yamashita F. Active Biodegradable Starch/PBAT-poly(butylene adipate-co-terephthalate) Film with Eucalyptus citriodora Essential Oil Incorporation. Foods 2024; 13:2104. [PMID: 38998610 PMCID: PMC11241364 DOI: 10.3390/foods13132104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Plastic pollution and the reduction in synthetic food additives are demands that emerge from consumers, leading to the development of biodegradable plastic materials. The use of essential oils-EOs-has been researched because it is a natural product with antioxidant properties. Due to its nature, EO is composed of volatile compounds that can be lost during extrusion. The aim of this work was to produce active biodegradable starch/PBAT films with the incorporation of neat Eucalyptus citriodora EO (0.5, 1.0, and 1.5%) or EO microencapsulated by spray drying (2.5, 5.0, and 7.5%), aiming at the protection of the EO. The produced films showed adequate mechanical properties (tensile strength ranged from 5.72 to 7.54 MPa and the elongation at break ranged from 319 to 563%). Testing in food simulants showed that the films retained antioxidant activity, being more suitable for use in fatty or non-acid foods, with the microencapsulation process offering protection to the EO during the process.
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Affiliation(s)
- Juliano Zanela
- Department of Food Science and Technology, State University of Londrina, Rod. Celso Garcia Cid (PR 445), Km 380, P.O. Box 6001, Londrina 86051-990, PR, Brazil
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Marianne Ayumi Shirai
- Department of Food Technology, Federal University of Technology-Paraná, Londrina 86036-370, PR, Brazil
| | - Juliana Bonametti Olivato
- Pharmaceutical Sciences Department, State University of Ponta Grossa, Av. General Carlos Cavalcante, 4748, Ponta Grossa 84030-900, PR, Brazil
| | - Maira Casagrande
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Cristian Medrado Canonico
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Américo Wagner Júnior
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology, State University of Londrina, Rod. Celso Garcia Cid (PR 445), Km 380, P.O. Box 6001, Londrina 86051-990, PR, Brazil
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do Nascimento JV, Silva KA, Giuliangeli VC, Mendes ALD, Piai LP, Michels RN, Dal Bosco TC, Ströher GR, Shirai MA. Starch-PVA based films with Clitoria ternatea flower extract: Characterization, phenolic compounds release and compostability. Int J Biol Macromol 2024; 255:128232. [PMID: 37981283 DOI: 10.1016/j.ijbiomac.2023.128232] [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: 09/28/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
The kinetic release of phenolic compounds from biodegradable films with Clitoria ternatea flower extract (ECT) in different food-simulant fluids and compostability were evaluated for the first time. This work aimed to incorporate ECT in starch-PVA-based film formulations, and the antioxidant capacity, total phenolic compounds, opacity, color, mechanical properties, compostability, and polyphenol release in different fluid simulants were determined. The results obtained showed that antioxidant activity and the total phenolic compounds were ECT dose dependent. Due to its antioxidant properties, ECT interfered with the film's composting process, reaching an average weight loss of 70 %. Additionally, the addition of ECT interfered with the mechanical properties, reducing the tensile strength, probably due to the plasticizer effect. The type of simulating fluid influenced the release of polyphenols from the films, and the presence of water favored the release because it hydrated and swelled the starch-PVA matrix, facilitating diffusion. The classic zero- and first-order models were the most effective in describing the release kinetics of polyphenols from the films. The results of this study demonstrate that the antioxidant potential and the release of polyphenols from starch-PVA-based films in different simulated fluids allow their application in active packaging, making them a sustainable alternative for food preservation.
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Affiliation(s)
| | | | - Vanessa Cipriani Giuliangeli
- Post-graduate Program in Food Technology, Federal University of Technology-Paraná, Pioneiros 3131, Londrina, PR 86036-370, Brazil
| | | | - Lorena Paloma Piai
- Department of Environmental Engineering, Federal University of Technology-Paraná, Londrina, Brazil
| | - Roger Nabeyama Michels
- Department of Mechanical Engineering, Federal University of Technology-Paraná, Londrina, Brazil
| | | | - Gylles Ricardo Ströher
- Post-graduate program in Chemical Engineering, Federal University of Technology-Paraná, Apucarana, Brazil
| | - Marianne Ayumi Shirai
- Post-graduate Program in Food Technology, Federal University of Technology-Paraná, Pioneiros 3131, Londrina, PR 86036-370, Brazil.
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Yang F, Chen G, Li J, Zhang C, Ma Z, Zhao M, Yang Y, Han Y, Huang Z, Weng Y. Effects of Quercetin and Organically Modified Montmorillonite on the Properties of Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch Active Packaging Films. ACS OMEGA 2023; 8:663-672. [PMID: 36643425 PMCID: PMC9835550 DOI: 10.1021/acsomega.2c05836] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
The poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) film stands out owing to its acceptable price, low impact on the environment, and excellent mechanical properties. The main objective of this study was to improve the antioxidant properties of the PBAT/TPS film by incorporation of quercetin (Q) through the extrusion blow process. Another specific objective was to incorporate the organically modified montmorillonite (OMMT) to prolong the release of Q and improve the poor barrier properties of the PBAT/TPS/Q film. The films were analyzed in terms of their morphology, mechanical properties, gas and water barrier properties, and antioxidant and anti-UV properties. Optimization of the OMMT content resulted in a fiber-like, co-continuous morphology of the PBAT/TPS/Q film. The incorporation of quercetin enhanced the antioxidant and anti-UV properties of the PBAT/TPS film, while OMMT improved the mechanical properties, ultraviolet barriers, and gas and water barrier properties. The results show that the films incorporating Q and OMMT provided the oxygen and water barrier by up to 94 and 54%, respectively. Also, the amount of polymer required for 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition is as low as 0.03 g, and the UV transmission rate was reduced by about 50%. Moreover, PBAT/TPS/Q/OMMT films successfully delayed the decay of the banana and blueberry due to their excellent antioxidant properties and suitable water vapor permeability.
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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