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Barjasteh A, Kaushik N, Choi EH, Kaushik NK. Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging. Int J Mol Sci 2024; 25:6638. [PMID: 38928343 PMCID: PMC11203612 DOI: 10.3390/ijms25126638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Increasing the number of resistant bacteria resistant to treatment is one of the leading causes of death worldwide. These bacteria are created in wounds and injuries and can be transferred through hospital equipment. Various attempts have been made to treat these bacteria in recent years, such as using different drugs and new sterilization methods. However, some bacteria resist drugs, and other traditional methods cannot destroy them. In the meantime, various studies have shown that cold atmospheric plasma can kill these bacteria through different mechanisms, making cold plasma a promising tool to deactivate bacteria. This new technology can be effectively used in the food industry because it has the potential to inactivate microorganisms such as spores and microbial toxins and increase the wettability and printability of polymers to pack fresh and dried food. It can also increase the shelf life of food without leaving any residue or chemical effluent. This paper investigates cold plasma's potential, advantages, and disadvantages in the food industry and sterilization.
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Affiliation(s)
- Azadeh Barjasteh
- Department of Physics, Lorestan University, Khorramabad 68151-44316, Iran;
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong 18323, Republic of Korea;
| | - Eun Ha Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
| | - Nagendra Kumar Kaushik
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
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2
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Ranjha MMAN, Shafique B, Aadil RM, Manzoor MF, Cheng JH. Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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3
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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4
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials. Polymers (Basel) 2022; 14:polym14235069. [PMID: 36501462 PMCID: PMC9741052 DOI: 10.3390/polym14235069] [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: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/24/2022] Open
Abstract
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
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5
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Hoque M, McDonagh C, Tiwari BK, Kerry JP, Pathania S. Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review. Polymers (Basel) 2022; 14:polym14153009. [PMID: 35893971 PMCID: PMC9331499 DOI: 10.3390/polym14153009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/10/2022] [Accepted: 07/22/2022] [Indexed: 11/16/2022] Open
Abstract
Suitable packaging material in combination with high-pressure processing (HPP) can retain nutritional and organoleptic qualities besides extending the product’s shelf life of food products. However, the selection of appropriate packaging materials suitable for HPP is tremendously important because harsh environments like high pressure and high temperature during the processing can result in deviation in the visual and functional properties of the packaging materials. Traditionally, fossil-based plastic packaging is preferred for the HPP of food products, but these materials are of serious concern to the environment. Therefore, bio-based packaging systems are proposed to be a promising alternative to fossil-based plastic packaging. Some studies have scrutinized the impact of HPP on the functional properties of biopolymer-based packaging materials. This review summarizes the HPP application on biopolymer-based film-forming solutions and pre-formed biopolymer-based films. The impact of HPP on the key packaging properties such as structural, mechanical, thermal, and barrier properties in addition to the migration of additives from the packaging material into food products were systemically analyzed. HPP can be applied either to the film-forming solution or preformed packages. Structural, mechanical, hydrophobic, barrier, and thermal characteristics of the films are enhanced when the film-forming solution is exposed to HPP overcoming the shortcomings of the native biopolymers-based film. Also, biopolymer-based packaging mostly PLA based when exposed to HPP at low temperature showed no significant deviation in packaging properties indicating the suitability of their applications. HPP may induce the migration of packaging additives and thus should be thoroughly studied. Overall, HPP can be one way to enhance the properties of biopolymer-based films and can also be used for packaging food materials intended for HPP.
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Affiliation(s)
- Monjurul Hoque
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Joseph P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- Correspondence:
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6
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Antioxidant and Antimicrobial Properties of Mung Bean Phyto-Film Combined with Longkong Pericarp Extract and Sonication. MEMBRANES 2022; 12:membranes12040379. [PMID: 35448349 PMCID: PMC9024835 DOI: 10.3390/membranes12040379] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/22/2022] [Accepted: 03/28/2022] [Indexed: 02/01/2023]
Abstract
Mung bean (Vigna radiata) flour serves as an excellent biopolymer and a potential material for producing antioxidant and antimicrobial phyto-films. In addition to mung bean flour, this study also combined the longkong (Aglaia dookkoo Griff.) pericarp extract (LPE, 1.5%) and ultrasonication process (0 (C1), 2 (T1), 4 (T2), 6 (T3), 8 (T4), and 10 (T5) min, sonicated at 25 kHz, 100% amplitude) in film emulsion production to improve the antioxidant and antimicrobial efficiency in the phyto-films. This study showed that sonication increased the phyto-films’ color into more lightness and yellowness, and the intensity of the color changes was in accordance with the increased sonication time. Alternatively, the thickness, water vapor permeability, and solubility of the films were adversely affected by extended sonication. In addition, elongation at break and tensile strength increased while the Young modulus decreased in the phyto-films with the extended sonication. Furthermore, the droplet size and polydispersity index of the phyto-films decreased with extended sonication. Conversely, the zeta potential of the film tended to increase with the treatments. Furthermore, phytochemicals such as total phenolic content and total flavonoid contents, and the radical scavenging ability of phyto-films against the DPPH radical, ABTS radical, superoxide radical, hydroxyl radical, and ferrous chelating activity, were significantly higher, and they were steadily increased in the films with the extended sonication time. Furthermore, the phyto-films showed a significant control against Gram (-) pathogens, followed by Gram (+) pathogens. A higher inhibitory effect was noted against L. monocytogens, followed by S. aureus and B. subtilis. Similarly, the phyto-films also significantly inhibited the Gram (-) pathogens, and significant control was noted against C. jejuni, followed by E. coli and P. aeruginosa. Regardless of the mung bean flour, this study found that longkong pericarp extract and the sonication process could also effectively be used in the film emulsions to enhance the efficiency of the antioxidant and antimicrobial properties of phyto-films.
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7
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Jia W, Wang X, Zhang R, Shi Q, Shi L. Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, China
| | - Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Qingyun Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031346] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.
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9
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Horská E, Šedík P, Mušinská K, Savitskaya T, Grinshpan D, Kačániová M. Acceptability of Edible Food Packaging in Slovakia: A Case Study on Young Generation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.720700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The increasing problem of plastic pollution from food packaging created a new market potential for inventing environmental-friendly packaging in the food market including edible food packaging. The main objective of the study was to identify attitudes and perceptions of young people toward edible food packaging. Primary research was conducted via a questionnaire survey. The research sample involved 22 respondents between 19 and 30 years from Slovakia. A questionnaire survey was interconnected with sensory analysis where respondents tested 23 samples of edible food packaging. The results showed that consumers perceive as the most important aspect of food packaging the possibilities of their recycling, followed by the protective function and ecological aspect, while the least important aspect was the design of the packaging. The best rating based on the taste was obtained by sample no. 22 (Mentha × Piperita) while the worst rating was obtained by sample no. 3 (Zingiber officinale). The majority of tested edible food packaging had an indifferent taste.
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10
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Beikzadeh S, Hosseini SM, Mofid V, Ramezani S, Ghorbani M, Ehsani A, Mortazavian AM. Electrospun ethyl cellulose/poly caprolactone/gelatin nanofibers: The investigation of mechanical, antioxidant, and antifungal properties for food packaging. Int J Biol Macromol 2021; 191:457-464. [PMID: 34536473 DOI: 10.1016/j.ijbiomac.2021.09.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/28/2021] [Accepted: 09/10/2021] [Indexed: 11/19/2022]
Abstract
The purpose of the present research was to fabricate ethylcellulose (ECL)/polycaprolactone (PCL)/gelatin (GEL) electrospun nanofibers containing Zataria multiflora essential oil (ZEO) and zinc oxide nanoparticle (ZnO) to provide an appropriate substrate for food packaging. The ECL/PCL/GEL was incorporated with ZEO and ZnO at the concentrations of 10, 20, 30 and 50 wt% and 3 wt%, respectively. The results of ECL/PCL/GEL/ZEO/ZnO nanofiber exhibited uniform morphology with a mean diameter ranging from 361.85 ± 18.7 to 467.33 ± 14.50 nm and enhanced thermal stability. The ECL/PCL/GEL/ZEO/ZnO nanofiber had the highest mechanical parameters, such as young's modulus (437.49 ± 18), tensile strength (7.88 ± 0.7), and elongation at break (5.02 ± 0.6) and water contact angle (61.13 ± 0.5), compared with the other nanofibers. The cell viability during 48 and 72 h was obtained to be about more than 80% for all the nanofibers. Additionally, the ECL/PCL/GEL incorporated with 50% ZEO and 3% ZnO displayed the highest antioxidant activity (34.61 ± 1.98%) and antifungal properties against Penicillium notatum and Aspergillus niger. In general, the ECL/PCL/GEL with the weight ratio of 20:70:10 nanofiber incorporated with 30% ZEO and 3% ZnO was obtained to have appropriate mechanical, antioxidant, and antimicrobial properties and thermal stability.
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Affiliation(s)
- Samira Beikzadeh
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Mofid
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Soghra Ramezani
- Nanofiber research center, Asian Nanostructures Technology Co. (ANSTCO), Zanjan, Iran
| | - Marjan Ghorbani
- Stem Cell Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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11
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Zhu H, Cheng JH, Han Z, Han Z. Cold plasma enhanced natural edible materials for future food packaging: structure and property of polysaccharides and proteins-based films. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34766864 DOI: 10.1080/10408398.2021.2002258] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Natural edible films have recently gained a lot of interests in future food packaging. Polysaccharides and proteins in edible materials are not toxic and widely available, which have been confirmed as sustainable and green materials used for packaging films due to their good film-forming abilities. However, polysaccharides and proteins are hydrophilic in nature, they exhibit some undesirable material properties. Cold plasma (CP), as an innovative and highly efficient technology, has been introduced to improve the performance of polysaccharides and proteins-based films. This review mainly presents the basic information of polysaccharides and proteins-based films, principles of CP modified biopolymer films, and the effects of CP on the structural changes including surface morphology, surface composition, and bulk modification, and properties including wettability, mechanical properties, barrier properties, and thermal properties of polysaccharides, proteins, and polysaccharide/protein composite-based films. It is concluded that the CP modified performances are mainly depending on the polysaccharides and proteins raw materials, CP generation types and treatment conditions. The existing difficulties and future trends are also discussed. Despite natural materials currently not fully substitute for traditional plastic materials, CP has exhibited an effective solution to shape the future of natural materials for food packaging.
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Affiliation(s)
- Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
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12
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Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112140] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Goiana ML, de Brito ES, Alves Filho EG, Miguel EDC, Fernandes FAN, Azeredo HMCD, Rosa MDF. Corn starch based films treated by dielectric barrier discharge plasma. Int J Biol Macromol 2021; 183:2009-2016. [PMID: 34102234 DOI: 10.1016/j.ijbiomac.2021.05.210] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/19/2021] [Accepted: 05/31/2021] [Indexed: 11/28/2022]
Abstract
Cold plasma is an innovative strategy to strengthen the polysaccharide-based films characteristics. This study evaluated the effects of dielectric barrier discharge (DBD) plasma on the hydrophilic character, water vapor permeability (WVP), and tensile properties of corn starch-based films. Starch films were exposed to plasma processing operating at an excitation frequency of 200 Hz for 10, 15, and 20 min. DBD plasma resulted in further enhanced tensile strength and stiffness, and lower hydrophilicity and water solubility; however, it did not present significant effects on the WVP of the resulting films within the ranges studied. Higher hydrophobicity, strength, and stiffness were verified after 20 min. The results presented in this work suggest that the DBD plasma has the potential to make starch-based films a more suitable packaging material.
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Affiliation(s)
- Mayara Lima Goiana
- Universidade Federal do Ceará, Departamento de Engenharia Química, 60440-900 Fortaleza, CE, Brazil
| | - Edy Sousa de Brito
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil
| | | | - Emílio de Castro Miguel
- Universidade Federal do Ceará, Departamento de Engenharia Metalúrgica e de Materiais, 60440-900 Fortaleza, CE, Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindustria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil; Embrapa Instrumentação, R. 15 de Novembro, 1452, Caixa Postal 741, 13560-970 São Carlos, SP, Brazil
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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15
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Fan Y, Mehta DV, Basheer IM, MacIntosh AJ. A review on underwater shockwave processing and its application in food technology. Crit Rev Food Sci Nutr 2020; 62:980-988. [PMID: 33938777 DOI: 10.1080/10408398.2020.1832439] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation.
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Affiliation(s)
- Ying Fan
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Devanshu V Mehta
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Iqdiam M Basheer
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Andrew J MacIntosh
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
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