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Dueramae I, Tanaka F, Shinyashiki N, Yagihara S, Kita R. UV-Crosslinked Poly( N-isopropylacrylamide) Interpenetrated into Chitosan Structure with Enhancement of Mechanical Properties Implemented as Anti-Fouling Materials. Gels 2023; 10:20. [PMID: 38247743 PMCID: PMC10815207 DOI: 10.3390/gels10010020] [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: 11/22/2023] [Revised: 12/16/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024] Open
Abstract
High-performance properties of interpenetration polymer network (IPN) hydrogels, based on physically crosslinked chitosan (CS) and chemically crosslinked poly(N-isopropylacrylamide) (PNiPAM), were successfully developed. The IPN of CS/PNiPAM is proposed to overcome the limited mechanical properties of the single CS network. In this study, the viscoelastic behaviors of prepared materials in both solution and gel states were extensively examined, considering the UV exposure time and crosslinker concentration as key factors. The effect of these factors on gel formation, hydrogel structures, thermal stabilities of networks, and HeLa cell adhesion were studied sequentially. The sol-gel transition was effectively demonstrated through the scaling law, which agrees well with Winter and Chambon's theory. By subjecting the CS hydrogel to the process operation in an ethanol solution, its properties can be significantly enhanced with increased crosslinker concentration, including the shear modulus, crosslinking degree, gel strength, and thermal stability in its swollen state. The IPN samples exhibit a smooth and dense surface with irregular pores, allowing for much water absorption. The HeLa cells were adhered to and killed using the CS surface cationic charges and then released through hydrolysis by utilizing the hydrophilic/hydrophobic switchable property or thermo-reversible gelation of the PNiPAM network. The results demonstrated that IPN is a highly attractive candidate for anti-fouling materials.
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Affiliation(s)
- Isala Dueramae
- Micro/Nano Technology Center, Tokai University, Hiratsuka 259-1292, Japan
- Metallurgy and Materials Research Institute, Chulalongkorn University, Bangkok 10330, Thailand
| | - Fumihiko Tanaka
- Department of Polymer Chemistry, Graduate School of Engineering, Kyoto University, Kyoto 615-8510, Japan;
| | - Naoki Shinyashiki
- Micro/Nano Technology Center, Tokai University, Hiratsuka 259-1292, Japan
- Department of Physics, Tokai University, Hiratsuka 259-1292, Japan;
| | - Shin Yagihara
- Department of Physics, Tokai University, Hiratsuka 259-1292, Japan;
| | - Rio Kita
- Micro/Nano Technology Center, Tokai University, Hiratsuka 259-1292, Japan
- Department of Physics, Tokai University, Hiratsuka 259-1292, Japan;
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2
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Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023; 172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [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: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
Abstract
The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.
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Affiliation(s)
- Clara Fuciños
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
| | - Andrea Rodríguez-Sanz
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esther García-Caamaño
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina
| | - Ana Torrado
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina.
| | - María L Rúa
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
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3
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Rezaei A, Rafieian F, Akbari-Alavijeh S, Kharazmi MS, Jafari SM. Release of bioactive compounds from delivery systems by stimuli-responsive approaches; triggering factors, mechanisms, and applications. Adv Colloid Interface Sci 2022; 307:102728. [PMID: 35843031 DOI: 10.1016/j.cis.2022.102728] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/01/2022] [Accepted: 07/01/2022] [Indexed: 11/01/2022]
Abstract
Recent advances in emerging nanocarriers and stimuli-responsive (SR) delivery systems have brought about a revolution in the food and pharmaceutical industries. SR carriers are able to release the encapsulated bioactive compounds (bioactives) upon an external trigger. The potential of releasing the loaded bioactives in site-specific is of great importance for the pharmaceutical industry and medicine that can deliver the cargo in an appropriate condition. For the food industry, release of encapsulated bioactives is considerably important in processing or storage of food products and can be used in their formulation or packaging. There are various stimuli to control the favorite release of bioactives. In this review, we will shed light on the effect of different stimuli such as temperature, humidity, pH, light, enzymatic hydrolysis, redox, and also multiple stimuli on the release of encapsulated cargo and their potential applications in the food and pharmaceutical industries. An overview of cargo release mechanisms is also discussed. Furthermore, various alternatives to manipulate the controlled release of bioactives from carriers and the perspective of more progress in these SR carriers are highlighted.
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Affiliation(s)
- Atefe Rezaei
- Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Fatemeh Rafieian
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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4
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Bashash M, Varidi M, Varshosaz J. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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5
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Zhang X, Guo M, Ismail BB, He Q, Jin TZ, Liu D. Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety. Compr Rev Food Sci Food Saf 2021; 20:5258-5282. [PMID: 34318596 DOI: 10.1111/1541-4337.12807] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 11/28/2022]
Abstract
Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.
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Affiliation(s)
- Xinhui Zhang
- 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, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Mingming Guo
- 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, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Balarabe B Ismail
- 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, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Qiao He
- 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, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Donghong 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, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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6
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Shaghaleh H, Hamoud YA, Xu X, Liu H, Wang S, Sheteiwy M, Dong F, Guo L, Qian Y, Li P, Zhang S. Thermo-/pH-responsive preservative delivery based on TEMPO cellulose nanofiber/cationic copolymer hydrogel film in fruit packaging. Int J Biol Macromol 2021; 183:1911-1924. [PMID: 34097955 DOI: 10.1016/j.ijbiomac.2021.05.208] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/30/2021] [Accepted: 05/31/2021] [Indexed: 10/21/2022]
Abstract
Hydrogels have great potential in food packaging. However, stimuli-responsive preservative delivery-based hydrogels for emerging active packaging have not yet been explored. Herein, Unprecedented pH/temperature-responsive hydrogel films for emerging active climacteric fruit packaging were developed based on TEMPO-oxidized nanofibrillated cellulose (TOCNFs) from wheat straw with food-grade cationic-modified poly(N-isopropyl acrylamide-co-acrylamide) (CPNIPAM-AM). TOCNF incorporation into CPNIPAM-AM revealed desirable enhancement of characterization, antimicrobial properties, and pH/thermal-responsive behaviour. In-vitro delivery and release mechanism studies with natamycin revealed the fastest release rates in preferred low pH media, up to 32.1 times higher than that under neutral conditions via anomalous diffusion. Applying a thermal stimulus increased natamycin release rates, providing 1.5-21% gradual-additional pulses by Fickian diffusion. The final hydrogel film showed efficient decay control in response to stimuli of the climacteric fruit environment with safe, recyclable, and feasible application demonstrating the significant potential to be used as an alternative-sustainable material for stimuli-triggered preservative delivery in climacteric fruit packaging.
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Affiliation(s)
- Hiba Shaghaleh
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China; Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Yousef Alhaj Hamoud
- College of Agricultural Science and Engineering, Hohai University, Nanjing 210098, China
| | - Xu Xu
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China.
| | - He Liu
- Institute of Chemical Industry of Forestry Products, Chinese Academy of Forestry, Nanjing 210042, China.
| | - Shifa Wang
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China.
| | - Mohamed Sheteiwy
- Department of Agronomy, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
| | - Fuhao Dong
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China
| | - Lizhen Guo
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China
| | - Yuehan Qian
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China
| | - Pengfei Li
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi University for Nationalities, Nanning 530006, China
| | - Shuangsheng Zhang
- College of Chemical Engineering, Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Jiangsu Key Lab of Biomass-based Green Fuels and Chemicals, Nanjing Forestry University, Nanjing 210037, China
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7
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Estévez N, Fuciños P, Fuciños C, Jauregi P, Tovar CA, Rúa ML. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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8
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Biswal AK, Saha S. Controllable fabrication of biodegradable Janus and multi-layered particles with hierarchically porous structure. J Colloid Interface Sci 2020; 566:120-134. [DOI: 10.1016/j.jcis.2020.01.071] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/15/2020] [Accepted: 01/19/2020] [Indexed: 10/25/2022]
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9
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Biswal AK, Saha S. New insight into the mechanism of formation of dual actives loaded multilayered polymeric particles and their application in food preservation. J Appl Polym Sci 2019. [DOI: 10.1002/app.48009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Agni Kumar Biswal
- Department of Materials Science and EngineeringIndian Institute of Technology Delhi Delhi 110016 India
| | - Sampa Saha
- Department of Materials Science and EngineeringIndian Institute of Technology Delhi Delhi 110016 India
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10
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Biswal AK, Saha S. Prolonging food shelf-life by dual actives release from multi-layered polymer particles. Colloids Surf B Biointerfaces 2018; 175:281-290. [PMID: 30551015 DOI: 10.1016/j.colsurfb.2018.12.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 11/27/2018] [Accepted: 12/03/2018] [Indexed: 01/27/2023]
Abstract
Biodegradable polymer based 'controlled release packaging' technology has ability to release packaging actives in controlled manner to prolong the food shelf-life. Currently available systems are not sufficiently capable of releasing multiple actives in sustainable fashion. Hence, the purpose of this study was to develop dual actives (antioxidant and antibacterial) loaded multilayered microparticles in one step and to release them at rates suitable for long-term inhibition of bacterial growth as well as lipid oxidation in food. In order to achieve this goal, 2 kinds of multilayered polymer particles made up of PLLA (Poly(l-lactic acid)) and PLGA (Poly(dl-lactic-co-glycolic acid) with varying viscosity were developed using emulsion solvent evaporation method. Surprisingly, low viscous PLGA resulted tri-layered particles (PLGA/PLLA/PLGA: shell/middle/core) instead of bi-layered (PLGA/PLLA: shell/core) particles as observed for high viscous PLGA. The mechanism of formation of tri-layered particles was investigated in detail. The outermost layer consisted of relatively more hydrophilic polymer PLGA along with benzoic acid (antibacterial) and the inner core comprised of hydrophobic polymer PLLA and tocopherol (antioxidant). Release study demonstrated that release rate of dual actives were significantly accelerated from tri-layered particles in comparison to bi-layered one and their release profiles can be well explained with the help of Ridger-Peppas model. Both sets of particles exhibited long-term antibacterial (against both Escherichia coli and Staphylococcus aureus) as well as antioxidant effect over a period of 60 days. The results show for the first time the feasibility of using multilayered microparticles to prolong the food shelf-life by simultaneous release of multiple actives.
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Affiliation(s)
- Agni Kumar Biswal
- Department of Materials Science and Engineering, Indian Institute of Technology, Delhi, 110016, India
| | - Sampa Saha
- Department of Materials Science and Engineering, Indian Institute of Technology, Delhi, 110016, India.
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12
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Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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13
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Brockgreitens J, Abbas A. Responsive Food Packaging: Recent Progress and Technological Prospects. Compr Rev Food Sci Food Saf 2015; 15:3-15. [PMID: 33371571 DOI: 10.1111/1541-4337.12174] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 08/28/2015] [Accepted: 09/01/2015] [Indexed: 01/31/2023]
Abstract
Responsive food packaging is an emerging field in food packaging research and the food industry. Unlike active packaging, responsive packaging systems react to stimuli in the food or the environment to enable real time food quality and food safety monitoring or remediation. This review attempts to define and clarify the different classes of food packaging technologies. Special emphasis is given to the description of responsive food packaging including its technical requirements, the state of the art in research and the current expanding market. The development and promises of stimuli responsive materials in responsive food packaging are addressed, along with current challenges and future directions to help translate research developments into commercial products.
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Affiliation(s)
- John Brockgreitens
- Dept. of Bioproducts and Biosystems Engineering, Univ. of Minnesota Twin Cities, Saint Paul, MN, 55108, U.S.A
| | - Abdennour Abbas
- Dept. of Bioproducts and Biosystems Engineering, Univ. of Minnesota Twin Cities, Saint Paul, MN, 55108, U.S.A
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Fuciños C, Míguez M, Cerqueira MA, Costa MJ, Vicente AA, Rúa ML, Pastrana LM. Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1506-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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