Oxygen absorbers in food preservation: a review

Hand Warmer-Induced Hypoxia Accelerates Pest Control in Hermetic Storage

Accelerating oxygen depletion during hermetic storage can minimize pest damage and preserve product quality. This study evaluated the effectiveness of hand warmers in accelerating hypoxia to control insect pests inside hermetic containers. We used one, two, or four hand warmers to deplete oxygen in a 4-gallon hermetic jar with 4 kg of cowpea and cowpea bruchids, alongside a non-hermetic control with cowpea bruchids and no hand warmers. Oxygen levels, insect mortality, egg counts, seed moisture content, and germination rates were monitored over 2, 5, or 8 days of storage. Only the four hand warmers treatment reduced oxygen levels below 1% within 12 h and maintained them for up to 168 h. The other treatments did not achieve this level. Insect mortality was higher with more hand warmers and extended storage duration, reaching 100% after 5 and 8 days with four and two hand warmers, respectively. Similarly, increased hand warmers and extended storage durations reduced egg counts and adult emergence. The treatments did not affect the moisture content or germination rates of the stored cowpea seeds. Hand warmers proved effective in accelerating hypoxia during hermetic storage, resulting in high insect mortality and reduced reproduction, without compromising grain quality.

Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives

Fresh produce deteriorates and spoils after harvest due to its perishable nature. Deterioration in quality over time has become a major problem for the food industry, placing an undue burden on the economy and agriculture. Food scientists have developed various methods and technologies to prevent spoilage of fruits and vegetables during storage and logistics. Utilizing carbon quantum dots (CQDs) in the form of active packaging and coatings has been a popular strategy recently. CQDs have recently attracted attention as sustainable and functional nanomaterials. CQDs are popular among food scientists due to their easy and economical synthesis, sustainability, non-toxicity, biocompatibility, edibility, UV protection, and antibacterial and antioxidant activities. Although many studies have been conducted and reviewed on the utilization of CQDs in the manufacture of flexible active packaging materials, relatively few studies have investigated the use of CQDs in edible coating formulations for fresh produce. The main reasons for this are concerns about the potential toxicity and edibility of CQDs if they are coated directly on fresh produce. Therefore, this review aims to address these issues by investigating the dose-dependent non-toxicity and biocompatibility of sustainable CQDs along with other important properties from a food packaging perspective. Additionally, this review focuses on the studies performed so far on the direct coating of CQD-based formulations on fresh and fresh-cut fruits and vegetables and discusses the important impact of CQDs on the quality of coated agricultural products. This review is intended to provide food packaging researchers with confidence and prospects for utilizing sustainable CQDs in direct coating formulations for food.

Effect of tragacanth gum-chitin nanofiber film containing free or nano-encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber

This research was undertaken to assess the effect of tragacanth gum-chitin nanofiber (TG-CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf-life of ready-to-cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG-CNF as single treatments, TG-CNF + CEO, TG-CNF + CNE, and TG-CNF + OA as binary treatments, TG-CNF + CEO + OA and TG-CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG-CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG-CNF + CNE + OA and TG-CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG-CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG-CNF + CNE + OA and TG-CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample's shelf-life was 4 days in control and TG-CNF, 8 days in OA and TG-CNF + OA, 12 days in TG-CNF + CEO, 16 days in TG-CNF + CNE and TG-CNF + CEO + OA, and at least 20 days in TG-CNF + CNE + OA. As a result, the incorporation of TG-CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage.

Recent advances in oxidative degradation of plastics

Oxidative degradation is a powerful method to degrade plastics into oligomers and small oxidized products. While thermal energy has been conventionally employed as an external stimulus, recent advances in photochemistry have enabled photocatalytic oxidative degradation of polymers under mild conditions. This tutorial review presents an overview of oxidative degradation, from its earliest examples to emerging strategies. This review briefly discusses the motivation and the development of thermal oxidative degradation of polymers with a focus on underlying mechanisms. Then, we will examine modern studies primarily relevant to catalytic thermal oxidative degradation and photocatalytic oxidative degradation. Lastly, we highlight some unique studies using unconventional approaches for oxidative polymer degradation, such as electrochemistry.

Multicomponent chitosan complex/polyvinyl alcohol blended film with full-band UV-shielding performance and excellent antioxidant property for active food packaging

Utilizing renewable natural resources to construct multifunctional packaging materials is critical to achieving sustainable development in the food packaging industry. In this study, we crafted transparent films with comprehensive UV-shielding and antioxidant properties by blending a multicomponent chitosan complex with polyvinyl alcohol (PVA), subsequently applied to preserve peanut butter. The multicomponent chitosan complex, synthesized from chitosan, ferulic acid (FA), and 5-oxo-3,5-dihydro-2H-thiazolo [3,2-a] pyridine-7-carboxylic acid (TPCA) through direct heating in water, served as the foundation. This chitosan complex was seamlessly blended with PVA, resulting in the creation of a transparent film through the solvent casting method. A meticulous investigation into the chemical structure and physicochemical properties of the blended films was conducted. The FA and TPCA components exhibited robust ultraviolet absorption properties, conferring virtually complete full-band ultraviolet shielding ability to the blend film. Additionally, FA endowed the blended film with significant antioxidant activity. The effectiveness of the chitosan complex/PVA blended film in preserving peanut butter from oxidative spoilage was demonstrated, showcasing its robustness in food preservation. Our research underscores the significance of creating advanced packaging materials from sustainable sources.

Nanomaterials based sensors for analysis of food safety

The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.

Enhancing Airtight Storage with Germinating Cowpea Seeds: Impacts on Insect Mortality, Progeny and Grain Quality

Millions of smallholder farmers use airtight (hermetic) storage to preserve stored commodities. However, relying on biological agents (i.e., insects) to deplete residual oxygen in airtight containers can occasionally extend the process, potentially resulting in grain damage or nutrient loss. Current oxygen scavengers used to remove this residual oxygen are unavailable and unsuitable on smallholder farms in developing countries. We evaluated the effectiveness of germinating seeds for oxygen depletion. Treatments comprised 10, 20, and 30 germinating cowpea seeds in 2 L jars filled with infested cowpea grains. Insect mortality and grain quality were assessed after 24, 48, 72, 96, and 120 h. Progeny development was monitored for 49 days post-treatment. The results showed that all germinating seeds depleted oxygen to 5% or below within 48 h. Complete adult mortality was achieved after 72 h for both 20 and 30 germinating seeds and 120 h for 10 germinating seeds. As germinating seeds increased, egg counts decreased. No adults emerged post-treatment after insects were exposed for 96 and 120 h to hypoxia from 30 and 20 germinating seeds, respectively. However, 120 h insect exposure to hypoxia from 10 germinating seeds had negligible progeny development. Moisture content increased slightly in grains exposed to 30 germinating seeds. Germinating seeds are as effective as controlled atmospheres in accelerating insect deaths, but further research is needed for field application and their effects on stored product quality.

Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd2+ Adsorption Abilities

Squid ink melanin can be efficiently extracted from the byproduct ink sac generated during squid processing. As a natural food colorant, it possesses inherent antioxidant properties and the capability to adsorb heavy metals. This study aims to investigate the solubility of water-soluble squid ink melanin (WSSM) obtained from the ink sac, as well as its stability under various conditions including temperature, pH, salt, sugar, potassium sorbate, metal ions, sodium benzoate, sodium sulfite (reducing agent), and hydrogen peroxide (oxidizing agent). Moreover, it explores the scavenging effects of WSSM on free radicals and cadmium ions. The findings suggest that WSSM's stability is insignificantly affected by high temperature, sucrose, and salt. However, acidity, sodium benzoate, potassium sorbate, sodium sulfite (Na2SO3), and hydrogen peroxide (H2O2) significantly influence its stability. Most metal ions do not impact the stability of WSSM, except for Fe2+, Fe3+, Al3+, and Cu2+, which result in the precipitation of WSSM. Additionally, WSSM exhibits remarkable antioxidant activity with IC50 values of 0.91, 0.56, and 0.52 mg/mL for scavenging superoxide anion radicals (O2-·), hydroxyl radicals (·OH), and DPPH radicals, respectively. It also demonstrates the ability to adsorb the heavy metal Cd2+, with the adsorption rate gradually increasing with a higher temperature and larger amounts of WSSM added. Infrared spectroscopy analysis reveals the weakening of characteristic peaks (-COOH and -OH) during the process of Cd2+ adsorption by WSSM, while SEM confirms surface roughening and structural damage after Cd2+ adsorption. This study provides valuable insights for the utilization of squid melanin products as natural antioxidants and heavy metal adsorbents in the food industry.

LDPE-Natural Rubber Composite Film as Active Packaging: A Paradigm Shift in Oxygen Scavengers

Oxygen scavenging films, an emerging type of active packaging, play a crucial role in preserving the freshness and quality of food products. In this study, we proposed an extruded film made of low-density polyethylene (LDPE) with 5% natural rubber (NR) as the oxygen scavenging film. Characterization of the film revealed that its morphological and barrier properties remained intact, while the elongation attribute was enhanced. The obtained film was standardized for activation scavenging kinetics by varying the UV dose (time and distance). At the optimal UV dose, the film exhibited a total scavenging capacity of 61 cc/g. To assess the film's functionality, FTIR spectra were analyzed before and after exposure to oxygen, confirming the film's ability to scavenge oxygen based on observed peaks at 1718 and 3425 cm-1. Considering that bread and khoa (fatty food) are sensitive to oxygen, they were selected for testing the application of the oxygen scavenging film. Sensory analysis of bread samples, including appearance and mold formation, as well as microbial load studies, indicated that the shelf life of bread increased from 2-3 days (control) to 4-5 days when packed in the NR-based film and stored at 27 ± 2 °C. Similarly, when applied to khoa, the film extended its shelf life by 3 days compared to the control while maintaining sensory attributes and preserving nutritional value, such as fatty acids. In general, the developed oxygen scavenging film effectively prevents the detrimental effects of oxygen on food products, leading to an extension of their shelf life. This has significant implications for the food industry, as it helps mitigate the negative consequences of oxygen exposure and enhances the product shelf life.

Modulation of physicochemical properties and antimicrobial activity of sodium alginate films through the use of chestnut extract and plasticizers

Due to the growing demand for robust and environmentally friendly antimicrobial packaging materials, biopolymers have recently become extensively investigated. Although biodegradable biopolymers usually lack mechanical properties, which makes it inevitable to blend them with plasticizers. The purpose of this study was to investigate plasticization efficiency of bio-based plasticizers introduced into sodium alginate compositions containing chestnut extract and their effect on selected film properties, including primarily mechanical and antibacterial properties. The films were prepared by the casting method and sodium alginate was cross-linked with calcium chloride. Six different plasticizers, including three commercially available ones (glycerol, epoxidized soybean oil and palm oil) and three synthesized plasticizers that are mixtures of bio-based plasticizers, were used to compare their influence on the film properties. Interactions between the polymer matrix and the plasticizers were investigated using Fourier transform infrared spectroscopy. The morphological characteristics of the films were characterized by scanning electron microscopy. Thermal properties, tensile strength, elongation at break, hydrophilic, and barrier properties of the obtained films were also determined. To confirm the obtaining of active films through the use of chestnut extract and to study the effect of the proposed plasticizers on the antibacterial activity of the extract, the obtained films were tested against bacteria cultures. The final results showed that all of the obtained films exhibit a hydrophilic character and high barrier effect to oxygen, carbon dioxide and water vapor. In addition, sodium alginate films prepared with chestnut extract and the plasticizer proposed by us, showed better mechanical and antimicrobial properties than the films obtained with chestnut extract and the commercially available plasticizers.

Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model

A simple kinetic model allowed for the description of the observed decay of the oxygen content in hypoxic aqueous samples with and without headspace, in the presence of glucose oxidase (Glucox) or laccase and their substrates (glucose for Glucox and ABTS for Laccase). The experimental tests involved both the direct measurement of the oxygen content with a fluorescence-based probe and the indirect stopped-flow spectroscopic detection of colored compounds generated from suitable chromogenic reagents. The complete depletion of dissolved oxygen occurred in the no-headspace samples, whereas some residual oxygen remained in a steady state in the samples with headspace. Simple pseudo-first-order kinetics was adequate to describe the behavior of the system, as long as oxygen was the rate-limiting compound, i.e., in the presence of excess substrates. The values of the kinetic constants drawn from best-fit routines of the data from both experimental approaches were quite comparable. The oxygen residues in the samples with headspace seemed related to the low solubility of O₂ in the aqueous phase, especially if compared with the large amount of oxygen in the headspace. The extent of such residue decreased by increasing the concentration of the enzyme. The kinetic model proposed in this paper can be of help in assembling suitable sensors to be used for food safety and quality control.

Advances in apple packaging: a review

Apple (Malus domestica) belongs to the family Rosaceae. It is one of the most commonly cultivated fruit in all temperate zones of the world and holds an equally important place in the global economy. Apple is a climacteric fruit and undergoes metabolic changes even after the harvest and thus prone to post-harvest losses. The packaging of apples plays an important role in extending the shelf life of the apples and also maintains the quality during distribution and transport. The prime role of packaging is to contain the food commodity and protect the enclosed product from external damage. But other functions such as traceability, convenience and temper evidence are of secondary importance. Different packaging techniques are employed for the packaging of apples which include both conventional (wooden boxes, corrugated fiber boxes, crates) and non-conventional packaging like modified atmosphere packaging (MAP), active packaging, edible coatings, etc.

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

Evaluation of packaging systems with O2-absorbers on quality of minimally processed soybean sprouts

This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET - E1), low density polyethylene (LDPE - E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.

Food matrix design can influence the antimicrobial activity in the food systems: A narrative review

Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed.

Elaboration and general evaluation of chitosan-based films containing terpene alcohols-rich essential oils

Recently, the scientific community is interested in the synthesis of biodegradable and bioactive packaging to replace oil-based ones. Therefore, the present study aims to elaborate an active and biodegradable material using chitosan (CS-film) combined with pelargonium, tea tree, marjoram, and thyme essential oils (EOs), and then evaluate their different properties and biological activities. The obtained data showed an augmentation in CS-film thickness and opacity following the addition of EOs ranging from 17 ± 3 to 42 ± 2 μm and from 1.53 ± 0.04 to 2.67 ± 0.09, respectively. Furthermore, a significant decrease in the water vapor transmission rate and moisture content parameters was recorded as regards the treated CS-films. On the other hand, the treatment with EOs engenders random modifications in the physicochemical and mechanical characteristics of the material. Concerning the biological activities, the treated CS-films scavenged around 60% of DPPH radical while the control CS-film exhibited a negligible antioxidant activity. Finally, the CS-films containing pelargonium and thyme EOs exhibited the strongest antibiofilm-forming activity against Escherichia coli, Enterococcus hirae, Staphylococcus aureus, and Pseudomonas aeruginosa with values of inhibition greater than 70%. These encouraging results verify the effectiveness of CS-films containing EOs such as pelargonium and thyme EOs as biodegradable and bioactive packaging.

Role of oxygen absorbers in food as packaging material, their characterization and applications

To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today's current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.

Functional Polymer and Packaging Technology for Bakery Products

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.

A review on recent advances in the applications of composite Fe3O4 magnetic nanoparticles in the food industry

Fe3O4 magnetic nanoparticles (MNPs) have attracted tremendous attention due to their superparamagnetic properties, large specific surface area, high biocompatibility, non-toxicity, large-scale production, and recyclability. More importantly, numerous hydroxyl groups (-OH) on the surface of Fe3O4 MNPs can provide coupling sites for various modifiers, forming versatile nanocomposites for applications in the energy, biomedicine, and environmental fields. With the development of science and technology, the potential of nanotechnology in the food industry has also gradually become prominent. However, the application of composite Fe3O4 MNPs in the food industry has not been systematically summarized. Herein, this article reviews composite Fe3O4 MNPs, including their properties, modifications, and physical functions, as well as their applications in the entire food industry from production to processing, storage, and detection. This review lays a solid foundation for promoting food innovation and improving food quality and safety.

Humic Acid-Coated Fe3O4 Nanoparticles Confer Resistance to Acremonium Wilt Disease and Improve Physiological and Morphological Attributes of Grain Sorghum

Acremonium wilt disease affects grain quality and reduces sorghum yield around the globe. The present study aimed to assess the efficacy of humic acid (HA)-coated Fe3O4 (Fe3O4/HA) nanoparticles (NPs) in controlling acremonium wilt disease and improving sorghum growth and yields. During the season 2019, twenty-one sorghum genotypes were screened to assess their response to Acremonium striticum via artificial infection under field conditions and each genotype was assigned to one of six groups, ranging from highly susceptible to highly resistant. Subsequently, over the two successive seasons 2020 and 2021, three different concentrations of 10, 40 and 80 mg L-1 of Fe3O4/HA NPs were tested against A. striticum. The concentrations of 40 and 80 mg L-1 were found to be highly effective in controlling acremonium wilt disease on different sorghum genotypes: LG1 (highly susceptible), Giza-3 (susceptible), and Local 119 (resistant) genotypes. After harvest, the physiological (growth and yield) and biochemical (peroxidase, catalase, and gibberellic acid) attributes of sorghum plants were determined, and the results demonstrated that concentrations of 40 and 80 mg L-1 increased peroxidase and catalase activities in healthy (uninoculated) sorghum genotypes compared to inoculated sorghum genotypes. Additionally, the toxicity of Fe3O4/HA NPs on male albino rats was investigated via hematological (CBC), chemical (ALT and AST) and histopathological analyses. The concentration 80 mg L-1 of Fe3O4/HA NPs caused a marked increase in ALT and creatinine level after 51 days of feeding. Severe pathological alterations were also observed in liver and kidney tissues of rats administered with grain sorghums treated with 80 mg L-1. In comparison with the untreated control plants, a concentration of 40 mg L-1 significantly increased the growth, yield and gibberellic acid levels (p ≤ 0.05) and was found to be safe in male albino rats. Conclusively, a concentration of 40 mg L-1 of Fe3O4/HA NPs showed promising results in curtailing A. striticum infections in sorghum, indicating its great potential to substitute harmful fertilizers and fungicides as a smart agriculture strategy.

In Situ Formation of Microfibrillar PBAT in PGA Films: An Effective Way to Robust Barrier and Mechanical Properties for Fully Biodegradable Packaging Films

Poly(glycolic acid) (PGA) is a semicrystalline biodegradable polyester with high gas barrier properties. However, due to its poor processability and low ductility, PGA could hardly find applications in the packaging field. Here, a strategy was adopted for in situ generation of high-aspect-ratio flexible microfibrils with strong interface affinity for the PGA matrix. Because poly(butylene adipate-co-terephthalate) (PBAT) possesses impressive ductility, it was selected as the "fibrillar toughening phase" to enhance the ductility of PGA. Moreover, a chain extender was used to enhance the interfacial adhesion between the two polymers. The extrusion blown film technique was then used to develop fully biodegradable PGA/PBAT films with a superior combination of excellent barrier performance and robust mechanical properties. The PBAT phase can in situ form microfibrils under the influence of extensional flow. Simultaneously, the synergetic function of the extensional flow field could effectively promote the motion of the PGA molecular chain to develop an oriented crystalline microstructure. Because of the aligned oriented lamellar crystal of PGA and oriented PBAT fibril structures serving as robust "barrier walls" 60PGA/ADR blown films demonstrated dramatically improved resistance to oxygen and water vapor, with 59 and 44 times lower oxygen permeability and water vapor permeability, respectively, when compared to the neat PBAT blown film. As a result, PGA/PBAT blown films offer a variety of benefits, including superior ductility, toughness, and a strong gas barrier property. The potential of these films to degrade makes them a viable contender for replacing classical nondegradable packing films.

Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives

Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.

Glucose Oxidase, an Enzyme "Ferrari": Its Structure, Function, Production and Properties in the Light of Various Industrial and Biotechnological Applications

Glucose oxidase (GOx) is an important oxidoreductase enzyme with many important roles in biological processes. It is considered an "ideal enzyme" and is often called an oxidase "Ferrari" because of its fast mechanism of action, high stability and specificity. Glucose oxidase catalyzes the oxidation of β-d-glucose to d-glucono-δ-lactone and hydrogen peroxide in the presence of molecular oxygen. d-glucono-δ-lactone is sequentially hydrolyzed by lactonase to d-gluconic acid, and the resulting hydrogen peroxide is hydrolyzed by catalase to oxygen and water. GOx is presently known to be produced only by fungi and insects. The current main industrial producers of glucose oxidase are Aspergillus and Penicillium. An important property of GOx is its antimicrobial effect against various pathogens and its use in many industrial and medical areas. The aim of this review is to summarize the structure, function, production strains and biophysical and biochemical properties of GOx in light of its various industrial, biotechnological and medical applications.

Effects of Dietary Glucose Oxidase Supplementation on the Performance, Apparent Ileal Amino Acids Digestibility, and Ileal Microbiota of Broiler Chickens

Simple Summary

Glucose oxidase was used as a potential additive to improve intestinal health in livestock and poultry industry. This study aimed to investigate the effects of glucose oxidase supplementation on performance, ileal microbiota, ileal short-chain fatty acids profile, and apparent ileal digestibility in grower broilers. Our findings will provide a valuable insight into the possibility of glucose oxidase as an alternative of antibiotic growth promoters in broiler diets.

Abstract

This study aimed to investigate the effects of glucose oxidase (GOD) supplementation on growth performance, apparent ileal digestibility (AID) of nutrients, intestinal morphology, and short-chain fatty acids (SCFAs) and microbiota in the ileum of broilers. Six hundred 1-day-old male broilers were randomly allotted to four groups of 10 replicates each with 15 birds per replicate cage. The four treatments included the basal diet without antibiotics (Control) and the basal diet supplemented with 250, 500, or 1000 U GOD/kg diet (E250, E500 or E1000). The samples of different intestinal segments, ileal mucosa, and ileal digesta were collected on d 42. Dietary GOD supplementation did not affect daily bodyweight gain (DBWG) and the ratio of feed consumption and bodyweight gain (FCR) during d 1-21 (p > 0.05); however, the E250 treatment increased DBWG (p = 0.03) during d 22–42 as compared to control. Dietary GOD supplementation increased the AIDs of arginine, isoleucine, lysine, methionine, threonine, cysteine, serine, and tyrosine (p < 0.05), while no significant difference was observed among the GOD added groups. The E250 treatment increased the villus height of the jejunum and ileum. The concentrations of secreted immunoglobulin A (sIgA) in ileal mucosa and the contents of acetic acid and butyric acid in ileal digesta were higher in the E250 group than in the control (p < 0.05), whereas no significant differences among E500, E1000, and control groups. The E250 treatment increased the richness of ileal microbiota, but E500 and E100 treatment did not significantly affect it. Dietary E250 treatment increased the relative abundance of Firmicutes phylum and Lactobacillus genus, while it decreased the relative abundance of genus Escherichina-Shigella (p < 0.05). Phylum Fusobacteria only colonized in the ileal digesta of E500 treated broilers and E500 and E1000 did not affect the relative abundance of Firmicutes phylum and Lactobacillus and Escherichina-Shigella genera as compared to control. These results suggested that dietary supplementation of 250 U GOD/kg diet improves the growth performance of broilers during d 22–42, which might be associated with the alteration of the intestinal morphology, SCFAs composition, and ileal microbiota composition.

Trends and challenges of biopolymer-based nanocomposites in food packaging

The ultimate goal of new food packaging technologies, in addition to maintaining the quality and safety of food for the consumer, is to consider environmental concerns and reduce its impacts. In this regard, one of the solutions is to use eco-friendly biopolymers instead of conventional petroleum-based polymers. However, the challenges of using biopolymers in the food packaging industry should be carefully evaluated, and techniques to eliminate or minimize their disadvantages should be investigated. Many studies have been conducted to improve the properties of biopolymer-based packaging materials to produce a favorable product for the food industry. This article reviews the structure of biopolymer-based materials and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.

Smart and Active Food Packaging: Insights in Novel Food Packaging

The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.

Elemental iron modifies the redox environment of the gastrointestinal tract: A novel therapeutic target and test for metabolic syndrome

Metabolic syndrome (MetS, i.e., type 2 diabetes and obesity) is often associated with dysbiosis, inflammation, and leaky gut syndrome, which increase the content of oxygen and reactive oxygen species (ROS) in the gastrointestinal (GI) tract. Using near-infrared fluorescent, in situ imaging of ROS, we evaluated the effects of oral administration of elemental iron powder (Fe⁰) on luminal ROS in the GI tract and related these changes to glucose metabolism and the gut microbiome. C57Bl/6J mice fed low-fat or high-fat diets and gavaged with Fe⁰ (2.5 g per kg), in both single- and repeat-doses, demonstrated decreased levels of luminal ROS. Fourteen days of repeated Fe⁰ administration reduced hyperglycemia and improved glucose tolerance in the obese and hyperglycemic animals compared to the untreated obese controls and reduced the relative amount of iron oxides in the feces, which indicated an increased redox environment of the GI tract. We determined that Fe⁰ administration can also be used as a diagnostic assay to assess the GI microenvironment. Improved metabolic outcomes and decreased gastrointestinal ROS in Fe⁰-treated, high-fat diet-fed animals correlated with the increase in a co-abundance group of beneficial bacteria, including Lactobacillus, and the suppression of detrimental populations, including Oscillibacter, Peptococcus, and Intestinimonas. Daily Fe⁰ treatment also increased the relative abundance of amplicon sequence variants that lacked functional enzymatic antioxidant systems, which is consistent with the ability of Fe⁰ to scavenge ROS and oxygen in the GI, thus favoring the growth of oxygen-sensitive bacteria. These findings delineate a functional role for antioxidants in modification of the GI microenvironment and subsequent reversal of metabolic dysfunction.

Glucose oxidase: Applications, sources, and recombinant production

Glucose oxidase is a subset of oxidoreductase enzymes that catalyzes the transfer of electrons from an oxidant to a reductant. Glucose oxidases use oxygen as an external electron acceptor that releases hydrogen peroxide (H₂ O₂ ). Glucose oxidase has many applications in commercial processes, including improving the color and taste, increasing the persistence of food materials, removing the glucose from the dried egg, and eliminating the oxygen from different juices and beverages. Moreover, glucose oxidase, along with catalase, is used in glucose testing kits (especially in biosensors) to detect and measure the presence of glucose in industrial and biological solutions (e.g., blood and urine specimens). Hence, glucose oxidase is a valuable enzyme in the industry and medical diagnostics. Therefore, evaluating the structure and function of glucose oxidase is crucial for modifying as well as improving its catalytic properties. Finding different sources of glucose oxidase is an effective way to find the type of enzyme with the desired catalysis. Besides, the recombinant production of glucose oxidase is the best approach to produce sufficient amounts of glucose oxidase for various uses. Accordingly, the study of various aspects of glucose oxidase in biotechnology and bioprocessing is crucial.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Recently, consumers' demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative "soft hurdles" may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.56 h) and POW-C(AA)/SA(AA) (2.60 h) microparticles showed higher induction period than POW-C/SA(AA) (1.17 h), and lower formation of triacylglycerol dimers and polymers during storage (40 °C). Therefore, AA located in the inner infeed improved the oxidative stability of encapsulated PWO by removing the residual oxygen. AA in the SA outer layer did not improve the oxidative stability of encapsulated PWO since oxygen diffusion through the microparticles was limited and/or AA weakened the SA layer structure. The specific-location of AA (inner infeed) is a strategy to obtain stable spray-dried polyunsaturated oil-based microparticles for the design of foods enriched with omega-3 fatty acids.

Bioactive fractions of Eucalyptus camaldulensis inhibit important foodborne pathogens, reduce listeriolysin O-induced haemolysis, and ameliorate hydrogen peroxide-induced oxidative stress on human embryonic colon cells

Extract of E. camaldulensis was partitioned into aqueous and ethanol fractions by a precipitation and sedimentation-based technique and profiled for phytochemical components. Antimicrobial evaluation yielded inhibitory concentrations of 16-64 and 158-316 µg/mL, and bactericidal concentrations of 32-64 and 316->2528 µg/mL for ethanol and aqueous fractions, respectively. Antioxidant activities evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid assays showed IC₅₀ values of 7.07 and 65.67 µg/mL, and 17.96 and 201.3 µg/mL for aqueous and ethanol fractions. Total phenolic content of 9.04 ± 0.26 and 3.58 ± 0.04 GAE/mg fraction, and flavonoid content of 2.07 ± 0.02 and 3.37 ± 0.05 QE/mg fraction were recorded for aqueous and ethanol fractions. At subinhibitory concentrations fractions significantly reduced listeriolysin O-induced haemolysis (p < 0.05), and ameliorated H₂O₂-induced toxicity by 8-23 and 15-83%. Nitrite production reduced by 4-17 and 3-14 µM following fractions treatment. The fractions showed bioactive properties, with oxidative stress amelioratory effects, and could be a potentials source of preservatives and functional food additives.

Vegetable-Oil-Based Intelligent Ink for Oxygen Sensing

An oil-based composite is employed to monitor the exposure to oxygen inside food packaging, aiming at evaluating the package integrity and the freshness of food. The composite is an oxygen-sensitive printable ink consisting of electrically conductive silver microflakes, embedded in a vegetable oil matrix. The sensitivity of the oil to oxygen is driven by its high content of unsaturated fatty acids that polymerize and shrink upon exposure to atmospheric oxygen. Shrinkage increases the silver concentration and induces percolation, manifested by a steep increase in the electrical conductivity of the composite. We found that the electrical conductivity of the composite is related to its exposure time to air. Employing linseed oil as a matrix demonstrates an increase in electrical conductivity from 10^-11 to 10^-3 S/cm after only 6 days of exposure to air. We also show that this time span could be modified by changing the oil type to fit various expiration periods of food products.

Magnetic Iron Oxide Nanoparticle (IONP) Synthesis to Applications: Present and Future

Iron oxides are chemical compounds which have different polymorphic forms, including γ-Fe2O3 (maghemite), Fe3O4 (magnetite), and FeO (wustite). Among them, the most studied are γ-Fe2O3 and Fe3O4, as they possess extraordinary properties at the nanoscale (such as super paramagnetism, high specific surface area, biocompatible etc.), because at this size scale, the quantum effects affect matter behavior and optical, electrical and magnetic properties. Therefore, in the nanoscale, these materials become ideal for surface functionalization and modification in various applications such as separation techniques, magnetic sorting (cells and other biomolecules etc.), drug delivery, cancer hyperthermia, sensing etc., and also for increased surface area-to-volume ratio, which allows for excellent dispersibility in the solution form. The current methods used are partially and passively mixed reactants, and, thus, every reaction has a different proportion of all factors which causes further difficulties in reproducibility. Direct active and complete mixing and automated approaches could be solutions to this size- and shape-controlled synthesis, playing a key role in its exploitation for scientific or technological purposes. An ideal synthesis method should be able to allow reliable adjustment of parameters and control over the following: fluctuation in temperature; pH, stirring rate; particle distribution; size control; concentration; and control over nanoparticle shape and composition i.e., crystallinity, purity, and rapid screening. Iron oxide nanoparticle (IONP)-based available clinical applications are RNA/DNA extraction and detection of infectious bacteria and viruses. Such technologies are important at POC (point of care) diagnosis. IONPs can play a key role in these perspectives. Although there are various methods for synthesis of IONPs, one of the most crucial goals is to control size and properties with high reproducibility to accomplish successful applications. Using multiple characterization techniques to identify and confirm the oxide phase of iron can provide better characterization capability. It is very important to understand the in-depth IONP formation mechanism, enabling better control over parameters and overall reaction and, by extension, properties of IONPs. This work provides an in-depth overview of different properties, synthesis methods, and mechanisms of iron oxide nanoparticles (IONPs) formation, and the diverse range of their applications. Different characterization factors and strategies to confirm phase purity in the IONP synthesis field are reviewed. First, properties of IONPs and various synthesis routes with their merits and demerits are described. We also describe different synthesis strategies and formation mechanisms for IONPs such as for: wustite (FeO), hematite (α-Fe2O3), maghemite (ɤ-Fe2O3) and magnetite (Fe3O4). We also describe characterization of these nanoparticles and various applications in detail. In conclusion, we present a detailed overview on the properties, size-controlled synthesis, formation mechanisms and applications of IONPs.

Reactive Extrusion of Nonmigratory Antioxidant Poly(lactic acid) Packaging

Reactive extrusion of bio-derived active packaging offers a new approach to address converging concerns over environmental contamination and food waste. Herein, metal-chelating nitrilotriacetic acid (NTA) ligands were grafted onto poly(lactic acid) (PLA) by reactive extrusion to produce metal-chelating PLA (PLA-g-NTA). Radical grafting was confirmed by attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with the introduction of secondary alkyl stretches (2919 and 2860 cm^-1) and by X-ray photoelectron spectroscopy (XPS) with an increase in the atomic percentage of nitrogen. Compared to films prepared from native, granular PLA (gPLA), PLA-g-NTA films had lower contact angles and hysteresis values (86.35° ± 2.49 and 31.89° ± 2.27 to 79.91° ± 1.58 and 21.79° ± 1.72, respectively), supporting the surface orientation of the NTA ligands. The PLA-g-NTA films exhibited a significant antioxidant character with a radical scavenging capacity of 0.675 ± 0.026 nmol Trolox_(eq)/cm² and an iron chelation capacity of 54.09 ± 9.36 nmol/cm². PLA-g-NTA films delayed ascorbic acid degradation, retaining ∼45% ascorbic acid over the 9-day study compared to <20% for control PLA. This research makes significant advances in translating active packaging technologies to bio-derived materials using scalable, commercially translatable synthesis methods.

Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1

Fresh products are characterized by reduced shelf-life because they are an excellent growth medium for a lot of microorganisms. Therefore, the microbial spoilage causing significant food supply losses has become an enormous economic and ethical problem worldwide. The antimicrobial packaging is offering a viable solution to tackle this economic and safety issue by extending the shelf-life and improving the quality and safety of fresh products. The goal of this study was to investigate the effects of a food contact surface of polyethylene terephthalate (PET) functionalized with the previously characterized antimicrobial peptide mitochondrial-targeted peptide 1 (MTP1), in reducing the microbial population related to spoilage and in providing the shelf-life stability of different types of fresh foods such as ricotta cheese and buffalo meat. Modified polymers were characterized concerning the procedure of plasma-activation by water contact angle measurements and Fourier transform infrared spectroscopy measurements in attenuated total reflection mode (ATR-FTIR). Results showed that the MTP1-PETs provided a strong antimicrobial effect for spoilage microorganisms with no cytotoxicity on a human colon cancer cell line. Finally, the activated polymers revealed high storage stability and good reusability. This study provided valuable information to develop alternative antimicrobial packaging for enhancing and extending the microbial quality and safety of perishable foods during storage.

Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes

This investigation was carried out to evaluate the effect of active and passive modified atmosphere packaging on quality and shelf life of yellow bell pepper fruits. Yellow bell pepper fruits were packaged in 150 gauge LDPE packages with oxygen absorbers for active modification and without oxygen absorber for passive modification of headspace and were stored at different temperatures i.e. 5, 10 and 15 °C and RH of 85 ± 5%. Headspace gas concentration within the packages was monitored regularly. The quality of packaged fruits was studied in terms of physiological loss in weight, firmness, total colour difference antioxidant capacity and total phenolic content. The actively modified packages attained steady state levels of 4.8% O₂ and 7.1% CO₂ on 4th day of storage as compared to passively modified packages in which steady state was not attained even at end of storage period of 12 days. The retention of quality attributes was observed to be higher in active packages than in passive packages. Moreover, the shelf life of actively packaged fruits was enhanced to 28 days as compared to 12 days for passively packaged fruits. The in-pack atmosphere attained in active packages hence proved beneficial in retarding the senescence thereby extending the shelf life.

Microbes associated with fresh produce: Sources, types and methods to reduce spoilage and contamination

Global food security remains one of the most important challenges that needs to be addressed to ensure the increasing demand for food of the fast growing human population is satisfied. Fruits and vegetables comprise an essential component of a healthy balanced diet as they are the major source of both macro- and micronutrients. They are particularly important for communities in developing countries whose nutrition often relies solely on a plant-based diet. Recent advances in agriculture and food processing technologies have facilitated production of fresh, nutritious and safe food for consumers. However, despite the development of sophisticated chemical and physical methods of food and equipment disinfection, fresh-cut produce and fruit juice industry still faces significant economic losses due to microbial spoilage. Furthermore, fresh produce remains an important source of pathogens that have been causing outbreaks of human illness worldwide. This chapter characterizes common spoilage and human pathogenic microorganisms associated with fresh-cut produce and fruit juice products, and discusses the methods and technology that have been developed and utilized over the years to combat them. Substantial attention is given to highlight advantages and disadvantages of using these methods to reduce microbial spoilage and their efficacy to eliminate human pathogenic microbes associated with consumption of fresh-cut produce and fruit juice products.

The Role of Solid Support Bound Metal Chelators on System-Dependent Synergy and Antagonism with Nisin

Active packaging can enhance the performance of natural antimicrobials in controlling food spoilage and waste, while addressing consumer demands for cleaner labels. Yet, synergies are system dependent, with some conditions counterintuitively promoting antagonistic effects. In particular, metal chelators can improve performance of certain natural antimicrobials and have been incorporated in nonmigratory metal chelating active packaging technologies. However, the influence of chelating ligand chemistry on antimicrobial efficacy has not been investigated in microbial spoilage models. The effect of three commercial chelating resins on the growth of Alicyclobacillus acidoterrestris ATCC 49025, a thermoduric acidophilic spore-former, in growth media and apple juice was investigated. Dowex MAC-3, Chelex 100, and Lewatit TP260 were used as models for metal chelating active packaging containing carboxylic acid (CA), iminodiacetic acid (IDA), and aminomethylphosphonic acid (AMPA) ligands. Diameters (CA = 472.4 ± 117.2 μm, IDA = 132.93 ± 26.71 μm, and AMPA = 498.3 ± 29.24 μm), dissociation kinetics (CA = 6.44 ± 0.109, IDA = -0.977 ± 9.94, AMPA = 7.43 ± 0.193), and metal chelating capacities (CA = 1.16 × 10^-4 mol/g, IDA = 1.52 × 10^-3  mol/g, and AMPA = 4.67 × 10^-4 mol/g) were used to distinguish differences in antimicrobial efficacies. Growth of A. acidoterrestris in acidified Potato Dextrose Broth over 24 hr with chelating resins indicated early death phase for CA and IDA resins and bactericidal for AMPA resin. However, viability in commercial apple juice with the inclusion of nisin and chelating resins was variable, with IDA resin significantly (P < 0.05) increasing viability while the effect of CA and AMPA resins remained elusive. This work emphasizes the importance of biological repeatability and correct statistical modeling in identifying conditions under which the antimicrobial intervention of nisin in real food systems, such as acidic beverages and juices, are synergistic or antagonistic. PRACTICAL APPLICATION: New technologies to control microbial food spoilage and waste need to be explored to address consumers on-going demands for reducing additive use.  Solid support bound metal chelators can both promote and control microbial growth when used in conjunction with nisin, a natural antimicrobial.  This work explores how system conditions can render a given technology either synergistic or antagonistic, and highlights the importance of sufficient biological replicates in experimental design.

Polymer conjugation of proteins as a synthetic post-translational modification to impact their stability and activity

For more than 40 years, protein-polymer conjugates have been widely used for many applications, industrially and biomedically. These bioconjugates have been shown to modulate the activity and stability of various proteins while introducing reusability and new activities that can be used for drug delivery, improve pharmacokinetic ability, and stimuli-responsiveness. Techniques such as RDRP, ROMP and "click" have routinely been utilized for development of well-defined bioconjugate and polymeric materials. Synthesis of bioconjugate materials often take advantage of natural amino acids present within protein and peptide structures for a host of coupling chemistries. Polymer modification may elicit increased or decreased activity, activity retention under harsh conditions, prolonged activity in vivo and in vitro, and introduce stimuli responsiveness. Bioconjugation has resulted to modulated thermal stability, chemical stability, storage stability, half-life and reusability. In this review we aim to provide a brief state of the field, highlight a wide range of behaviors caused by polymer conjugation, and provide areas of future work.