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Thakur N, Raposo A. Development and application of fruit and vegetable based green films with natural bio-actives in meat and dairy products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6167-6179. [PMID: 37148159 DOI: 10.1002/jsfa.12686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/07/2023]
Abstract
In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by-products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well-researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano-emulsions, radio-sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above-mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio-additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Neha Thakur
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
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Mallakpour S, Tabesh F, Hussain CM. Potential of tragacanth gum in the industries: a short journey from past to the future. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04284-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kolahi P, Shekarchizadeh H, Nasirpour A. Effect of combination of ultrasonic treatment and anti-solvent methods as a high-efficiency method of nanoparticle production on the tragacanth gum properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1131-1139. [PMID: 35185212 PMCID: PMC8814277 DOI: 10.1007/s13197-021-05117-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2021] [Accepted: 04/21/2021] [Indexed: 11/28/2022]
Abstract
Gum tragacanth nanoparticles were prepared using a combination of intense ultrasound energy and anti-solvent precipitation methods in this research. Results showed that smaller particles were produced by increasing sonication time. As well, increasing the sonication power led to smaller particles, however, increased aggregation. Accordingly, tragacanth solutions with 0.5 and 1% (w/v) concentrations were prepared and mixed with ethanol (ratio 1:10 v/v) after ultrasound treatment with two different drop-wise and direct methods to investigate the effect of anti-solvent addition method on the precipitation of tragacanth particles. The nanoparticle images showed that the concentration of the 0.5% tragacanth solution and the direct mixing method was suitable for particle production with desirable size (72 ± 10 nm) and uniformity. FTIR, XRD, and STA studies showed that the tragacanth chemical composition did not change, and only its particle size decreased. Investigation of wettability showed a contact angle of 88.9 ± 1.7 degrees for nanoparticles providing partial wetting of the particles at the interface. Investigation of the solution viscosities of 0.5% tragacanth gum and tragacanth nanoparticles showed that the viscosity of the nanoparticles solution was significantly lower than that of the tragacanth (p < 0.05) indicating the intense effect of ultrasonication on this property. It can be concluded that the high viscosity of tragacanth gum is not due to its chemical composition but is due to its complex structure.
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Affiliation(s)
- Parisa Kolahi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156–83111 Isfahan, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156–83111 Isfahan, Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156–83111 Isfahan, Iran
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Neog B, Das JK, Vijayakumar A, Badwaik LS. Development and characterization of edible films made with Indian jujube fruit puree and pectin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13977] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Biswajyoti Neog
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Jitul K. Das
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Akhila Vijayakumar
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
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Beghetto V, Gatto V, Conca S, Bardella N, Buranello C, Gasparetto G, Sole R. Development of 4-(4,6-dimethoxy-1,3,5-triazin-2-yl)-4-methyl-morpholinium chloride cross-linked carboxymethyl cellulose films. Carbohydr Polym 2020; 249:116810. [PMID: 32933659 DOI: 10.1016/j.carbpol.2020.116810] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/21/2020] [Accepted: 07/21/2020] [Indexed: 11/18/2022]
Abstract
First example of the use of 4-(4,6-dimethoxy-1,3,5-triazin-2-yl)-4-methyl-morpholinium chloride (DMTMM) as cross-linking agent for the development of carboxymethyl cellulose (CMC) films for food packaging is reported. Influence of different wt % of DMTMM and glycerol on the physical-mechanical properties of CMC films was investigated. The presence of DMTMM effectively improved moisture uptake, moisture content, water vapour permeability, water solubility of the films, oil resistance together with good biodegradability. Best compromise between high water resistance, vapour permeability and mechanical properties was accomplished with 5 wt % DMTMM and 50 wt % glycerol giving tensile strength and elongation at break of 52.25 ± 4.33 and 37.32 ± 2.04 respectively. DSC, TGA and SEM analysis further confirmed CMC cross-linking by DMTMM. All films prepared showed low opacity and high transparencies. Therefore, data reported show that DMTMM can efficiently cross-link CMC to produce films for food packaging.
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Affiliation(s)
- Valentina Beghetto
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy; Crossing S.r.l., Viale della Repubblica 193/b, 31100, Treviso, Italy.
| | - Vanessa Gatto
- Crossing S.r.l., Viale della Repubblica 193/b, 31100, Treviso, Italy.
| | - Silvia Conca
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy.
| | - Noemi Bardella
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy.
| | - Chiara Buranello
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy.
| | - Giulia Gasparetto
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy.
| | - Roberto Sole
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino 155, 30170, Venezia, Italy.
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