1
|
Liu Z, Wang S, Liang H, Zhou J, Zong M, Cao Y, Lou W. A review of advancements in chitosan-essential oil composite films: Better and sustainable food preservation with biodegradable packaging. Int J Biol Macromol 2024; 274:133242. [PMID: 38897496 DOI: 10.1016/j.ijbiomac.2024.133242] [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: 03/06/2024] [Revised: 05/30/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
In response to the environmental pollution caused by non-degradable and non-recyclable plastic packaging films (PPFs) and the resulting health concerns due to the migration of microplastics into food, the development of biodegradable food packaging films has gained great attention. Chitosan has been extensively utilized in the food industry owing to its abundant availability, exceptional biocompatibility, degradability, and antimicrobial properties. Chitosan-essential oil composite films (CEOs) represent a promising avenue to replace conventional PPFs. This review provides an overview of the advancements in CEOs over the past decade, focusing on the effects of essential oils (EOs) on CEOs in terms of antimicrobial activity, antioxidant effect, gas barrier, light barrier, and mechanical properties. It also offers insights into the controlled release of EOs in CEOs and summarizes the application of CEOs in fresh food preservation.
Collapse
Affiliation(s)
- Zhiqing Liu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Siting Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Hui Liang
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Jintao Zhou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Minhua Zong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China
| | - Yufei Cao
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China.
| | - Wenyong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China.
| |
Collapse
|
2
|
Demircan B, Velioglu YS. Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder. Foods 2024; 13:147. [PMID: 38201175 PMCID: PMC10779034 DOI: 10.3390/foods13010147] [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: 12/15/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL-1) and browning index (0.70 A420/g); CH group: 0.85 U mL-1, 0.35 A420/g; CHBE group: 0.57 U mL-1, 0.27 A420/g. CHBE showed a titratable acidity of 1.33% and pH 3.73 post-storage, impeding microbial proliferation with the lowest counts (2.30-3.24 log CFU g-1). The microbial suitability of the NC group diminished after day 6, with an overall preference score of 1.00. Conversely, the CH and CHBE groups scored 3.15 and 4.56, highlighting the coatings' effectiveness. Bergamot juice powder extract further enhanced this, mitigating browning and enhancing quality. Results reveal tailored coatings' potential to extend shelf life, improve quality, and enhance fruit salads' acceptability. This study underscores the importance of edible coatings in addressing preservation challenges, emphasizing their role in enhancing food quality and consumer acceptability. Incorporating edible coatings is pivotal in mitigating deterioration issues and ensuring the overall success of fresh-cut fruit products in the market.
Collapse
Affiliation(s)
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Ankara University, 06850 Golbasi, Ankara, Turkey;
| |
Collapse
|
3
|
Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [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: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
Collapse
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | | |
Collapse
|
4
|
Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [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: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
Collapse
Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| |
Collapse
|
5
|
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
Collapse
|
6
|
ZHANG W, LIN M, FENG X, YAO Z, WANG T, XU C. Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.125421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Mei LIN
- Zhejiang Institute of Citrus Research, China
| | - Xianju FENG
- Zhejiang Institute of Citrus Research, China
| | - Zhoulin YAO
- Zhejiang Institute of Citrus Research, China
| | - Tianyu WANG
- Zhejiang Institute of Citrus Research, China
| | - Chengnan XU
- Zhejiang Institute of Citrus Research, China
| |
Collapse
|
7
|
Contini LRF, Zerlotini TDS, Brazolin IF, Santos JWS, Silva MF, Lopes PS, Sampaio KA, Carvalho RA, Venturini AC, Yoshida CMP. Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16136] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Luana Roland Ferreira Contini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Thais de Souza Zerlotini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Isadora Fernandes Brazolin
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Jackson Wesley Silva Santos
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Mariangela Fátima Silva
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
- IFSC – Federal Institute of Education, Science, and Technology of Santa Catarina São Miguel do Oeste Brazil
| | - Patrícia Santos Lopes
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | | | | | - Anna Cecília Venturini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | | |
Collapse
|
8
|
The effect of plant essential oils on physicochemical properties of chicken nuggets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01204-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
9
|
The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. COATINGS 2021. [DOI: 10.3390/coatings11070745] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.
Collapse
|