Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract

Application of plant products in the synthesis and functionalisation of biopolymers

The burning of plastic trash contributes significantly to the problem of air pollution. Consequently, a wide variety of toxic gases get released into the atmosphere. It is of the utmost importance to develop biodegradable polymers that retain the same characteristics as those obtained from petroleum. In order to decrease the effect that these issues have on the world around us, we need to focus our attention on specific alternative sources capable of biodegrading in their natural environments. Biodegradable polymers have garnered much attention since they can break down through the processes carried out by living creatures. Biopolymers' applications are growing due to their non-toxic nature, biodegradability, biocompatibility, and environmental friendliness. In this regard, we examined numerous methods used to manufacture biopolymers and the critical components from which they get their functional properties. In recent years, economic and environmental concerns have reached a tipping point, increasing production based on sustainable biomaterials. This paper examines plant-based biopolymers as a good resource with potential applications in both biological and non-biological sectors. Scientists have devised various biopolymer synthesis and functionalization techniques to maximize its utility in various applications. In conclusion, recent developments in the functionalization of biopolymers through various plant products and their applications are discussed.

A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Novel films based on watermelon peel pectin (WMP) incorporated with purple cabbage extract (PCE) were developed for monitoring the freshness of mutton. The FTIR result showed that WMP and PCE interacted through hydrogen bonds. Low PCE content (≤1.5%) could be well dispersed in the film matrix, resulting in an enhancement in light transmittance, mechanical properties, barrier properties, and thermal stability. Excessive addition of PCE destroyed the compact structure of the film and decreased the comprehensive properties. The antioxidant and antimicrobial activity of WMP/PCE films were proportional to the amount of incorporated PCE. Moreover, the color of the film deepened as the PCE content increased. The film had excellent color stability and pH response properties. The WMP/PCE1.5 film color varied from mauve to baby blue according to the quality of mutton (fresh to spoiled). Our results suggested that the WMP/PCE film might have great potential for monitoring the freshness of mutton.

Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging?

Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce

Owing to growing concerns about making pollution-free sustainable environment by reducing the dumping of agricultural waste and convert it into valuable product is a key to carry out the present study. The ultimate goal of this study is to convert onion solid wastes (OSWs) into active packaging and evaluating the anti-browning effect due to the OSWs holding rich polyphenols and antioxidants. The active packaging film was fabricated by using sodium alginate (SA) and carboxymethyl cellulose (CMC) along with SOWEs such as peel and stalk at 0.2% and 0.5% concentration. The film made with SA/CMC/SOWEs had good physical, mechanical, optical and barrier property, higher phenolic and antioxidant activity compared to control. In addition, the effect of SA/CMC/SOWEs film packaging on anti-browning and quality of fresh-cut apple and potato stored at 4 °C was studied. The results show the SA/CMC/SOWEs film had better effect on controlling browning index in fresh-cut apple and potato over the storage of 12 days and 5 days. This study concludes that the SA/CMC film developed with shallot stalk extract can be used for wrapping of fresh-cut fruits and vegetables. It also prevents browning and maintains the overall quality than control and shallot peel incorporated film.

Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends

Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

Effect of different ionic liquids acting as plasticizers on the multi-scale structures and physical properties of hydroxypropyl methylcellulose/monosodium phosphate photophobic film

Different ionic liquid (IL)s were added to hydroxypropyl methylcellulose /monosodium phosphate (HPMC/MSP) photophobic film to improve its ductility, and their effects on its multi-scale structures and physical properties were studied. After adding these ILs, smoothness of the fractal structure, tensile strength, modulus of the film did not change obviously, while the crystallinity, the number of holes, and elongation increased, the hole size and T_g decreased. Compared to films with other ILs, the film with 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIM]BF₄) showed the largest elongation and crystallinity, the smallest hole size, the least holes, and highest whiteness. The film with 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) showed the largest water content and the lowest T_g. The increased elongation proved that all these ILs could improve the ductility of the film, among which, [EMIM]BF₄ had the strongest plasticizing effect.

Ethylene scavenging properties from hydroxypropyl methylcellulose-TiO2 and gelatin-TiO2 nanocomposites on polyethylene supports for fruit application

Several technologies have been proposed to preserve fruits and to avoid postharvest losses. The degradation of ethylene produced by the fruits using TiO₂ photocatalysis has shown to be a good option to delay the ripening of fruits. This paper proposed a new application of biopolymers-TiO₂ nanocomposites developed to extend the shelf-life of fruits. Photocatalytic coatings were applied on the expanded polyethylene foam nets to degrade ethylene. Gelatin and hydroxypropyl methylcellulose (HMPC) were tested as hydrophobic and hydrophilic matrices for the TiO₂ incorporation. First, nanocomposite films prepared by casting were evaluated with regards to their photocatalytic properties. Both matrices, which were loaded with 1 wt% TiO₂, degraded 40% of the ethylene injected in a batch reactor. By Langmuir-Hinshelwood model, ethylene degradation using gelatin-TiO₂ films (k_app = 0.186 ± 0.021 min^-1) was faster than the HPMC-TiO₂ films (k_app = 0.034 ± 0.003 min^-1). Then, gelatin-TiO₂ dispersion was applied as a coating on the foam nets by dip coating. The gelatin-TiO₂ bilayer exhibited higher concentration of ethylene degraded per photocatalytic area and photocatalyst mass unit (13.297 ± 0.178 ppmv m² [Formula: see text] ) than its film form (18.212 ± 1.157 ppmv m² [Formula: see text] ), which makes gelatin-TiO₂/foam nets a promising composite design for fruit postharvest application.

Ultraviolet blocking and antioxidant polyvinyl alcohol films incorporated with baicalin extraction from Scutellaria baicalensis Georgi

Baicalin, an active flavonoid ingredient of Scutellaria baicalensis Georgi, was extracted by heat reflux extraction and showed the same significance UV absorption property with standard baicalin. Active films were prepared from polyvinyl alcohol (PVA) containing baicalin extract by casting method. The effect of baicalin extracts on the UV-blocking, optical, antioxidant property, water vapor permeability, swelling and mechanical properties of the films were studied. UV–vis transmittance spectra showed that PVA films incorporated with baicalin extract blocked ultraviolet light range from 280–400 nm even with low concentration of baicalin (0.5 wt%) and maintain the high transparency in visible spectrum. The outstanding UV-blocking properties of PVA films incorporated with baicalin extract were also confirmed by Rhodamine B degradation. Baicalin conferred antioxidant properties to PVA films as determined by DPPH radical scavenging activity. Due to the interaction between hydroxy groups of baicalin and PVA molecule, water vapor permeability, swelling and elongation at break of the films were decreased accompanied with the increasing in tensile strength and Young’s modulus. FTIR reveal that the interaction between PVA molecules was significant changed by the introduction of baicalin. These results suggest that PVA film incorporated with baicalin extract can be used for the development of functional protective film.

Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract

Carrot cellulose nano fibers (CNF) have been extracted from carrot pulp using acid hydrolysis process. The size of the CNF was in the range of 6.33-58.77 nm. Starch nano-composite films were manufactured using varying concentration of CNF (5%, 10%, 15%, 20%) and mechanical properties of the films were studied at relative humidity 50% and 75%. Nano-composite films were manufactured using Eucalyptus globulus leafs extract (1%, 2%, 3%, 4%). Physio-chemical properties, antioxidant, antimicrobial, morphological and crystalline properties of the films were studied. Nano-composite films with 4% Eucalyptus globulus leafs extract was best to provide better barrier, antioxidant properties to grapes when wrapped and stored at room temperature (25 ± 2)°C for 7 days and refrigerator temperature (4 ± 1)°C for 28 days. Wrapped grapes with NCC/Eucalyptus globulus leaf extract stored for 28 days either at 25 °C or 4 °C had bacterial surface loads reduced up to 5 orders of magnitude compared to non-wrapped samples and had 4 orders of magnitude less bacterial surface loads than at the beginning of the experiments. Wrapped grapes with NCC/Eucalyptus globulus leaf extract significantly reduced the growth of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and Penicillium spp. when the cells of these organisms were spiked onto grapes and the samples were stored either at (25 ± 2) °C or (4 ± 1) °C for 28 days. The results showed that nano-composite with 4% Eucalyptus globulus leafs extract films have immense potential as food packaging/wrapping material.

Transparent Bioplastic Derived from CO2-Based Polymer Functionalized with Oregano Waste Extract toward Active Food Packaging

Active packaging materials, biodegradable and from renewable resources, are the most promising substitutes of nonbiodegradable, petroleum-based plastics, toward green and sustainable packaging solutions. In this study, an innovative bioplastic system, composed of carbon dioxide-derived poly(propylene carbonate) (PPC) and nature-originated cellulose acetate (CA), was developed. The extract from oregano waste was incorporated into the bioplastics as a low-cost and effective antioxidant resource. Thin, freestanding, and flexible PPC.CA bioplastic films were obtained by a simple, easily scalable solvent casting technique. The pristine films, without the oregano extract, featured good transparency and high water vapor barrier ability, along with suitable mechanical and thermal properties that are comparable to commercial plastics used for packaging. Interestingly, the incorporation of oregano waste extract added to the bioplastics high UV protection and high antioxidant activity, suitable features for active food packaging applications, without compromising the intriguing properties of the pristine films. The biocomposite films were not only biocompatible but also started biodegrading after just 1 week in seawater. The reported biocomposites are foreseen as promising candidates for several packaging applications, but in particular for sustainable active food packaging.

Expert design and optimization of a novel buccoadhesive blend film impregnated with metformin nanoparticles

Aim: The purpose of this study was to design a metformin nanoparticles (NPs)-loaded buccoadhesive film for enhanced drug bioavailability. Materials & methods: The NPs were prepared and incorporated into a hydroxypropyl methylcellulose-chitosan blend film. Three levels of a three-factor, Box-Behnken design were used to evaluate the critical formulation variables. The drug permeation was also examined using sheep buccal mucosa. Results & conclusion: The results verified the formation of spherical NPs with an average size of 177.8 ± 6.42 nm and entrapment efficiency of 78.03 ± 0.23%. The optimum conditions for nanofilms were predicted to be: hydroxypropyl methylcellulose (700 mg), glycerol (50 mg) and chitosan (0.15 %w/v). The nanofilm showed a high drug permeation within 6 h. The metformin nanofilm offers an excellent opportunity for buccal drug delivery.

Edible and Functionalized Films/Coatings—Performances and Perspectives

In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

Stabilization of betalains by encapsulation-a review

Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability to physicochemical factors such as high temperature, pH changes and high water activity. For this reason, different stabilization methods have been reported. The method that has presented best results for diversifying the use of betalains has been encapsulation. Encapsulation is a method of entrapment where the objective is to protect a compound utilizing more stable matrices from encapsulation technologies. This method has been employed to provide greater stability to betalains, using different matrices and encapsulation technologies. However, a review does not exist, to our knowledge, which analyzes the effect of matrices and encapsulation technologies on betalains stabilization. Therefore, the objective of this review article was to evaluate the different matrices and encapsulation techniques that have been employed to stabilize betalains, in order to arrive at specific conclusions concerning the effect of encapsulation on their stabilization and to propose new techniques and matrices that could promote their stabilization.

Effect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose-A review

Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film-forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film-forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film-forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties.

Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

Encapsulation of trans-aconitic acid in mucoadhesive microspheres prolongs the anti-inflammatory effect in LPS-induced acute arthritis

trans-Aconitic acid (TAA) is the main constituent of the leaves from the medicinal plant Echinodorus grandiflorus, used to treat different inflammatory diseases. TAA induces a potent but short-lasting biological response, credited to its high polarity and unfavorable pharmacokinetics. Here we developed, characterized and evaluated the anti-inflammatory activity of mucoadhesive microspheres loaded with TAA. Seven batches of mucoadhesive microspheres were prepared by the emulsification/solvent evaporation method, employing different proportions of TAA and Carbopol 934 or/and hydroxypropylmethylcellulose. All batches were characterized for their particle medium size, polydispersity index and entrapment percentage. The batch coded F3c showed highest entrapment percentage and was characterized by infrared spectroscopy (ATR-FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analyses (TGA) and zeta potential. The anti-inflammatory activity of F3c was assessed in a model of acute arthritis induced by injection of LPS in the knee joint of Swiss mice. The granulometric analyses indicated heterogeneous size distribution for F3c. SEM characterization indicated microspheres with slightly irregular shape and rough surface. Results from ATR-FTIR and thermal analyses (DSC and TGA) pointed out absence of incompatibility between the components of the formulation; thermal events related to the constituents were isolated and randomly located, suggesting amorphous distribution of TAA in the formulation matrix. The zeta potential of the formulations varied from -30 to -34 mV, which may contribute to good stability. When given orally to mice, F3c induced a prolonged anti-inflammatory response by reducing total cell count and neutrophilic accumulation in the joint cavity even when given 48 and 36 h before the stimulus, respectively, in comparison to free TAA (up to 24 and 6 h, respectively). Therefore, the encapsulation of TAA in mucoadhesive microspheres provided its sustained release, indicating that this drug delivery system is a potential agent to treat inflammatory diseases by regulating cell influx.

Development, characterization and application of hydroxypropylmethylcellulose films enriched with cypress seed extract

The phenolic profile of cypress seed extract (CSE) was investigated by means of liquid chromatography with photodiode array and electrospray ionisation mass spectrometric detection (LC/PDA/ESI-MS). The total phenolic (TP) and flavonoid (TF) contents as well as the antioxidant capacity of CSE were determined. The effects of CSE concentration (0.1, 0.3, 0.5, 1, and 2% (w/v)) on the functional properties of hydroxypropylmethylcellulose (HPMC) films were studied. Results showed that CSE presents a good antioxidant capacity due to its high phenolic/flavonoid contents and particularly the presence of bi-flavonoid compounds including cupressuflavone and amentoflavone derivatives. The incorporation of CSE in HPMC films led to a significant decrease in their water vapor permeability (WVP) and enhanced their mechanical strength. The lowest WVP value, the greatest opacity and the highest antioxidant capacity were obtained with the highest CSE concentration. HPMC films with and without CSE were applied on virgin olive oil to study their effect on the oxidative stability of olive oil during accelerated storage by periodically analyzing changes in FTIR spectra and peroxide values. HPMC-2% CSE films were the most effective in lowering light transmission, and consequently decreasing peroxide formation and delaying oxidation of olive oil.

Formulation and Optimization of Oral Mucoadhesive Patches of Myrtus Communis by Box Behnken Design

Purpose: Recurrent aphthous stomatitis (RAS) is the most common painful ulcerative disease of oral mucosa happening in ~20% of people. Aimed to develop Myrtus communis L. (Myrtle) containing oral patches, we applied box-behnken design to evaluate the effect of polymers such as Polyvinyl pyrrolidone (PVP), Gelatin, Methylcellulose (MC) and Pectin. Methods: The patches properties such as tensile strength, folding endurance, swelling index, thickness, mucoadhesive strength and the pattern of myrtle release were evaluated as dependent variables. Then, the model was adjusted according to the best fitted equation with box behnken design. Results: The results indicated that preparation of myrtle patch with hydrophilic polymers showed the disintegration time up to 24h and more. Using of polyvinyl pyrrolidone as a water soluble polymer and a pore-former polymer led to faster release of soluble materials from the patch to 29 (min-1). Also it decreases swelling index by increasing the patch disintegration. Gelatin and Pectin, with rigid matrix and water interaction properties, decreased the swelling ratio. Pectin increased the tensile strength, but gelatin produced an opposite effect. Thinner Myrtle patch (about 28µm) was obtained by formulation of methyl cellulose with equal ratio with polyvinyl pyrrolidone or gelatin. Conclusion: Altogether, the analysis showed that the optimal formulation was achieved with of 35.04 mg of Gelatin, 7.22 mg of Pectin, 7.20 mg of polyvinyl pyrrolidone, 50.52 mg of methyl cellulose and 20 mg of Myrtle extract.

Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications

A novel active film material based on hydroxypropyl-methylcellulose (HPMC) containing poly(lactic acid) (PLA) nanoparticles (NPs) loaded with antioxidant (AO) green tea extract (GTE) was successfully developed. The PLA NPs were fabricated using an emulsification-solvent evaporation technique and the sizes were varied to enable a controlled release of the AO from the HPMC matrix. A statistical experimental design was used to optimise the synthesis of the NPs in order to obtain different sizes of nanoparticles and the loading of these into the HPMC matrix was also varied. The physico-chemical properties of the composite films were investigated and the release of the AO was confirmed by migration studies in 50% v/v ethanol/water food simulant. The AO capacity of the GTE released from the active films was studied using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method and the results suggest that the material could potentially be used for extending the shelf-life of food products with high fat content.

Effects of plasticizers on sorption and optical properties of gum cordia based edible film

The present study aimed to characterize a biodegradable film produced from the polysaccharide of an indigenous plant Cordia myxa. Effect of plasticizer type (Glycerol, Sorbitol, PEG200 and PEG 400) and concentration (0-30 %) was studied on sorption and optical properties of the casted film. Increase in plasticizer concentration resulted in increase in equilibrium moisture content of the film and was supported by GAB model of sorption indicating that isotherms were of Type II. The monolayer value increased with the increase in plasticizer concentration with a peak of 0.93 g.g-1 for glycerol. Addition of plasticizers improved the total color (ΔE) with glycerol showing the highest effects. All films showed resistance to UV light in the range of 280-200 nm. The polysaccharide of the fruit of C.myxa can be used to prepare an edible film with improved properties as compared to other available edible coatings.

Films and edible coatings containing antioxidants - a review

The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.