Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life.

Intelligent and active biodegradable biopolymeric films containing carotenoids

There is growing interest in the use of natural bioactive compounds for the development of new bio-based materials for intelligent and active food packaging applications. Several beneficial effects have been associated with the antioxidant and antimicrobial potentials of carotenoid compounds. In addition, carotenoids are sensitive to pH changes and oxidation reactions, which make them useful bioindicators of food deterioration. This review summarizes the current research on the application of carotenoids as novel intelligent and active biodegradable food packaging materials. Carotenoids recovered from food processing by-products can be used in the development of active food packaging materials due to their antioxidant properties. They help maintain the stability of lipid-rich foods, such as vegetable oils. Additionally, when incorporated into films, carotenoids can monitor food oxidation, providing intelligent functionalities.

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension

In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.

Bixin-loaded colloidal nanodelivery systems, techniques and applications

Bixin is the cis-carotenoid from the seed of achiote tree or annatto. It is an approved liposoluble apocarotenoid by FDA as colorant and additive in the food industry. Nonetheless, bixin is unstable in the presence of oxygen, light, high pHs (alkali) and heat; thereby reducing its bioavailability/bioactivity, and also, with a low solubility in water. Some biopolymeric (e.g., nanofibers, nanogels, and nanotubes) and lipid-based nanocarriers (nanoliposomes, niosomes, hexosomes, nanoemulsions, solid-lipid nanoparticles, and nanostructured lipid carriers) have been introduced for bixin. Thus, this review focuses on the updated information regarding bixin-loaded nanodelivery platforms. Moreover, it provides a comprehensive review of bioavailability, physicochemical properties, and applications of nanoencapsulated-bixin as an additive, its release rate and safety issues. These findings will bring potential strategies for the usage of nanocarriers in managing bixin defaults to improve its broad application in various industries.

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.

Annatto Oil Loaded Nanostructured Lipid Carriers: A Potential New Treatment for Cutaneous Leishmaniasis

Annatto (Bixa orellana L.) is extensively used as food pigment worldwide. Recently, several studies have found it to have healing and antioxidant properties, as well as effective action against leishmaniasis. Therefore, the purpose of this study was to incorporate the oil obtained from annatto seeds into a nanostructured lipid carrier (NLC) and evaluate its physicochemical properties and biological activity against Leishmania major. Nanoparticles were prepared by the fusion-emulsification and ultrasonication method, with the components Synperonic™ PE (PL) as the surfactant, cetyl palmitate (CP) or myristyl myristate (MM) as solid lipids, annatto oil (AO) (2% and 4%, w/w) as liquid lipid and active ingredient, and ultra-pure water. Physicochemical and biological characterizations were carried out to describe the NLCs, including particle size, polydispersity index (PDI), and zeta potential (ZP) by dynamic light scattering (DLS), encapsulation efficiency (EE%), thermal behavior, X-ray diffraction (XRD), transmission electron microscopy (TEM), Electron Paramagnetic Resonance (EPR), cytotoxicity on BALB/c 3T3 fibroblasts and immortalized human keratinocyte cells, and anti-leishmaniasis activity in vitro. Nanoparticles presented an average diameter of ~200 nm (confirmed by TEM results), a PDI of less than 0.30, ZP between -12.6 and -31.2 mV, and more than 50% of AO encapsulated in NLCs. Thermal analyses demonstrated that the systems were stable at high temperatures with a decrease in crystalline structure due to the presence of AOs (confirmed by XRD). In vitro, the anti-leishmania test displayed good activity in encapsulating AO against L. major. The results indicate that the oily fraction of Bixa orellana L. in NLC systems should be evaluated as a potential therapeutic agent against leishmaniasis.

Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios

The present study is focused on the influence of amylose and amylopectin ratio on crystallinity, water barrier, mechanical, morphological and anti-fungal properties of starch-based bionanocomposite films. The different sources of starch containing various proportion of amylose and amylopectin (high amylose corn starch, 70:30; corn starch, 28:72; wheat starch, 25:75; and potato starch, 20:80) has been incorporated with chitosan (CH) and nanoclay (Na-MMT). Amylose and amylopectin ratio has regulated the orientation of molecular structure in the starch-based films. Experimental results have revealed that the prepared bionanocomposite films that of CS/CH/nanoclay has exhibited higher crystallinity and molecular miscibility among corn starch, with chitosan and nanoclay were confirmed by XRD. CS/CH/nanoclay has exhibited lowest water vapor permeability and highest tensile strength due to molecular space present in corn starch. Fourier transform infrared spectroscopy has confirmed the shift of amine peak to a higher wavenumber indicating a stronger hydrogen bond between starch and chitosan. Finally, the best bionanocomposite films were tested for food packaging applications. Low-density polyethylene has exhibited fungal growth on 5th day when packed with bread slices at 25 °C and 59% RH whereas CS/CH/nanoclay bionanocomposite film did not show the same for at least 20 days. CS/CH/nanoclay film could potentially be useful for active packaging in extending shelf life; maintaining its quality and safety of food products thus substituting synthetic plastic packaging materials.

Evaluation of the effects of additives on the properties of starch-based bioplastic film

The adverse environmental effects of petroleum-based packaging plastics have necessitated the need for eco-friendly bioplastics. Most bioplastics are starch-based and are not without drawbacks, hence there is the need for their properties to be improved. In this study, the effect of varying concentrations of dialdehyde starch and silica solutions on the physical, mechanical, biodegradable, surface topology, and thermal properties of the bioplastic films was examined. The additive concentrations were varied from 60 to 100%. The bioplastic films produced with dialdehyde starch solution recorded better moisture content (6.62–11.85%), bioplastic film solubility (4.23–7.90%), and tensile strength (1.63–3.06 MPa), against (11.24–14.26%), (7.77–19.27%) and (0.53–0.73 MPa) respectively for bioplastic films produced with silica solution. The atomic force microscopy analysis; root-mean-square roughness, kurtosis, and skewness revealed better miscibility and compatibility between the starch matrix and the dialdehyde solution than between the starch matrix and the silica solution. Bioplastic with added dialdehyde starch solution has better tensile strength and long biodegradability than that with silica solution. The research has demonstrated that bioplastic film produced with starch and dialdehyde starch solution has better properties than the one produced with starch and silica solution. The properties evaluation results of the bioplastic films thus demonstrated their aptness for food packaging applications.

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Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B₂. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t_1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B₂ stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.

Incorporation of nanocapsules into gellan gum films: A strategy to improve the stability and prolong the cutaneous release of silibinin

This study aimed to develop gellan gum films containing silibinin-loaded nanocapsules as a novel approach for cutaneous administration of this flavonoid. The nanocapsule suspensions were prepared and presented mean size around 140 nm with homogenous distribution, negative zeta potential and silibinin encapsulation efficiency close to 100%. Then, these suspensions were converted into gellan gum films by solvent casting method. The films were transparent, flexible and maintained the gellan gum hydrophilicity. Nanocapsules provided the silibinin homogenous distribution in the films and prolonged its release, as well as improved the gellan gum occlusion potential. Besides, the nanosuspensions conversion into films improved the silibinin stability. Additionally, the nano-based films presented a swelling index 1.5 times higher than films containing non-nanoencapsulated silibinin. Microscopic analysis evidenced the homogeneous surface of the nano-based films, while films containing non-nanoencapsulated silibinin presented small cracks. The in vitro skin permeation profile confirmed the silibinin gradual release from the nano-based films and its greater retention in the dermis when the skin is damaged. Finally, the formulations presented no irritant effect in the HET-CAM assay. Therefore, the conversion of silibinin-loaded nanocapsule suspensions into films might be considered a promising platform for skin delivery of this flavonoid.

Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

Antimicrobial and Antioxidant Active Food Packaging: Technological and Scientific Prospection

BACKGROUND

Antimicrobial and antioxidant packaging play an important role in the food industry by ensuring food quality and prolonging the product's shelf life. Therefore, this scientific survey covers the technological domain in the active food packaging development processes and types of packaging.

METHODS

This paper aims to provide a review of patents and scientific publications on active packaging with antimicrobial and antioxidant properties in order to show technological advances in this field of knowledge and its applicability in the food industry.

RESULTS

The patent review indicates an increase in the number of documents deposited in recent decades regarding various types of packaging formulations, particularly active packaging to preserve foods and their shelf life. In the last few decades, the scientific publication also includes several studies concerning the development of active food packaging using natural products with antimicrobial and antioxidant proprieties. Overall, the results show the advantages of incorporating natural products into polymer matrices to develop industrial packaging, providing a safe and high-quality food product to the consumer. On the other hand, the review also highlighted lack of cooperation between inventors and companies of active packaging development.

CONCLUSION

Further study in this regard would help provide data form research and patents on the active food-packaging field as well as economic issues, indicating the global development scenario of this innovative area.

Degradation and Recycling of Films Based on Biodegradable Polymers: A Short Review

The environmental performance of biodegradable materials has attracted attention from the academic and the industrial research over the recent years. Currently, degradation behavior and possible recyclability features, as well as actual recycling paths of such systems, are crucial to give them both durability and eco-sustainability. This paper presents a review of the degradation behaviour of biodegradable polymers and related composites, with particular concern for multi-layer films. The processing of biodegradable polymeric films and the manufacturing and properties of multilayer films based on biodegradable polymers will be discussed. The results and data collected show that: poly-lactic acid (PLA), poly-butylene adipate-co-terephthalate (PBAT) and poly-caprolactone (PCL) are the most used biodegradable polymers, but are prone to hydrolytic degradation during processing; environmental degradation is favored by enzymes, and can take place within weeks, while in water it can take from months to years; thermal degradation during recycling basically follows a hydrolytic path, due to moisture and high temperatures (β-scissions and transesterification) which may compromise processing and recycling; ultraviolet (UV) and thermal stabilization can be adequately performed using suitable stabilizers.

Design and Characterization of PLA Bilayer Films Containing Lignin and Cellulose Nanostructures in Combination With Umbelliferone as Active Ingredient

Poly (lactic acid) (PLA) bilayer films, containing cellulose nanocrystals (CNC) or lignin nanoparticles (LNP) and Umbelliferone (UMB) were extruded and successfully layered by thermo-compression starting from monolayer films. Lignocellulosic nanostructures were used in PLA based film as nanofillers at 3 wt.%, while UMB was used as active ingredient (AI) at 15 wt.%. The effects of processing techniques, presence, typology and content of lignocellulosic nanoparticles have been analyzed and thermal, morphological, mechanical and optical characterization of PLA nanocomposites have been made. Furthermore, X-ray diffraction (XRD) and Fourier Transform Infrared spectroscopy (FTIR) studies evaluated the presence of nanofillers and AI at chemical level. Bilayer formulations showed a good interfacial adhesion and improved stress at break with respect of PLA monolayers, although they were less stretchable and transparent. Data obtained from thermal, colorimetric and transparency investigations underlined that the presence of lignocellulosic nanofillers and AI in PLA monolayer and bilayer films induced relevant alterations in terms of overall color properties and thermal stability, while antioxidant activity of umbelliferone was enhanced by the addition of lignin in produced materials.

Critical review of controlled release packaging to improve food safety and quality

Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.

Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins

Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and poor mechanical and barrier properties, which restrict its application for food packaging. The use of the extrusion technology as a pretreatment of the casting technique to change the starch structure in order to obtain edible films, may constitute an alternative to generate coatings with good functional properties and maintain longer the postharvest quality and shelf life of fruits. For this reason, the objective of this study was to optimize the conditions of an extrusion process to obtain a formulation of modified starch to elaborate edible films with good functional properties using the casting technique and assess the effect during the storage when applied on a model fruit. The best conditions of the extrusion process and concentration of plasticizers were obtained using response surface methodology. From optimization study, it was found that appropriate conditions to obtain starch edible films with the best mechanical and barrier properties were an extrusion temperature of 100 °C and a screw speed of 120 rpm, while the glycerol content was 16.73%. Also, once applied in fruit, the loss of quality attributes was diminished.