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Guo H, Li A, Huang G, Jin X, Xiao Y, Gan RY, Gao H. Development of apple pectin/soy protein isolate-based edible films containing punicalagin for strawberry preservation. Int J Biol Macromol 2024; 273:133111. [PMID: 38876238 DOI: 10.1016/j.ijbiomac.2024.133111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/13/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
In this study, we developed punicalagin-loaded antimicrobial films based on soy protein isolate (SPI) and apple pectin (AP). The AP was derived from apple pomace waste while the punicalagin was obtained from pomegranate peel. Punicalagin was identified to exist in both α- and β-isomers, with the β-type being predominant. The composite films were characterized using scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. Our results demonstrated that the incorporation of AP significantly enhanced the mechanical strength, heat resistance, and barrier properties of the films. Moreover, the composite films integrated with punicalagin exhibited excellent antimicrobial activities against Staphylococcus aureus (with a minimum bactericidal concentration value of 0.25 %), Escherichia coli (with a minimum bactericidal concentration value of 0.50 %), and Aspergillus niger. Finally, these antimicrobial film solutions were tested as coatings on strawberries and found to have significantly better effects on reducing weight loss, improving shelf-life, and maintaining the freshness of strawberries compared to coatings without punicalagin. The results indicate that antimicrobial coatings loaded with punicalagin hold great promise as multifunctional active packaging materials for fruit preservation.
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Affiliation(s)
- Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Anning Li
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Gangqiang Huang
- Chengdu Refmedic Biotechnology Limited Company, Chengdu 611100, China
| | - Xuchu Jin
- Department of Breast Surgery, Sichuan Academy of Medical Sciences, Sichuan Provincial People's Hospital, Chengdu, Sichuan 610000, China
| | - Yue Xiao
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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2
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Liu T, Zheng N, Ma Y, Zhang Y, Lei H, Zhen X, Wang Y, Gou D, Zhao J. Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications. Int J Biol Macromol 2024; 275:133554. [PMID: 38950804 DOI: 10.1016/j.ijbiomac.2024.133554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/03/2024]
Abstract
With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yaomei Ma
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China.
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3
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Conte J, Saatkamp RH, Sanches MP, Argenta DF, da Rosa Monte Machado G, Kretzer IF, Parize AL, Caon T. Development of biopolymer films loaded with fluconazole and thymol for resistant vaginal candidiasis. Int J Biol Macromol 2024:133356. [PMID: 38945715 DOI: 10.1016/j.ijbiomac.2024.133356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 06/07/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
Vulvovaginal candidiasis (VVC) is an opportunistic infection caused by a fungus of the Candida genus, affecting approximately 75 % of women during their lifetime. Fungal resistance cases and adverse effects have been the main challenges of oral therapies. In this study, the topical application of thin films containing fluconazole (FLU) and thymol (THY) was proposed to overcome these problems. Vaginal films based only on chitosan (CH) or combining this biopolymer with pectin (PEC) or hydroxypropylmethylcellulose acetate succinate (HPMCAS) were developed by the solvent casting method. In addition to a higher swelling index, CH/HPMCAS films showed to be more plastic and flexible than systems prepared with CH/PEC or only chitosan. Biopolymers and FLU were found in an amorphous state, contributing to explaining the rapid gel formation after contact with vaginal fluid. High permeability rates of FLU were also found after its immobilization into thin films. The presence of THY in polymer films increased the distribution of FLU in vaginal tissues and resulted in improved anti-Candida activity. A significant activity against the resistant C. glabrata was achieved, reducing the required FLU dose by 50 %. These results suggest that the developed polymer films represent a promising alternative for the treatment of resistant vulvovaginal candidiasis, encouraging further studies in this context.
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Affiliation(s)
- Júlia Conte
- Postgraduate Program in Pharmacy (PGFAR), Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Rodrigo Henrique Saatkamp
- Postgraduate Program in Chemistry, Chemistry Department, Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Mariele Paludetto Sanches
- Postgraduate Program in Chemistry, Chemistry Department, Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Débora Fretes Argenta
- Postgraduate Program in Pharmacy (PGFAR), Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Gabriella da Rosa Monte Machado
- Postgraduate Program in Pharmacy (PGFAR), Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Iara Fabrícia Kretzer
- Postgraduate Program in Pharmacy (PGFAR), Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Alexandre Luis Parize
- Postgraduate Program in Chemistry, Chemistry Department, Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil
| | - Thiago Caon
- Postgraduate Program in Pharmacy (PGFAR), Federal University of Santa Catarina, Trindade, 88040-900 Florianopolis, SC, Brazil.
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4
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Kepekci RA, Şekeroğlu G, Alhveis I. Development of bioactive and environmentally friendly chitosan-based film using waste of pistachio dehulling process as a novel promising food packaging material. Int J Biol Macromol 2024; 272:132866. [PMID: 38844283 DOI: 10.1016/j.ijbiomac.2024.132866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 05/05/2024] [Accepted: 06/01/2024] [Indexed: 06/11/2024]
Abstract
Chitosan films containing different amounts of pistachio hull methanol extract (PHE) (2 %, 4 %, 8 % w/v) were produced. LC-MS/MS analysis demonstrated that tannic acid (207.74 mg/g PHE), gallic acid (46.63 mg/g PHE), protocatechuic acid (27.79 mg/g PHE), quinic acid (16.41 mg/g PHE), isoquercitrin (15.2 mg/g PHE) were the most abundant phenolic compounds in PHE. The biological activity test results indicated that PHE enhanced the antioxidant and antibacterial activities of chitosan films. Chitosan-based films with 8 % PHE showed significant antimicrobial activity on all microorganisms tested. Chitosan films containing even the lowest concentration of PHE effectively inhibited DPPH free radicals, indicating a significant antioxidant activity. The increase in the amount of PHE caused a decrease in the L* value and an increase in the a* and b* values. It was found that the tensile strength and elongation at break of the films containing PHE were higher than those of the control film. Chitosan film with 4 % PHE exhibited the highest values of tensile strength (10.72 ± 1.06 MPa) and elongation at break (198.57 ± 10.34 %). FTIR analysis showed that PHE modified the intermolecular interactions in the film matrix, leading to the expansion of the CC bond and an increase in the intensity of the CO bands. Thermal analysis displayed that chitosan films incorporating PHE exhibited higher thermal stability compared to control films. PHE can be used as a bioactive supportive material in food packaging.
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Affiliation(s)
- Remziye Aysun Kepekci
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey.
| | - Gülten Şekeroğlu
- Department of Food Processing, Naci Topçuoğlu Vocational School, Gaziantep University, Gaziantep, Turkey
| | - Iman Alhveis
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey
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Hernández-Hernández FA, Gómez-Aldapa CA, Castro-Rosas J, Vargas-León EA, Gutierrez MC, Velazquez G, Jiménez-Regalado EJ, Aguirre-Loredo RY. Hibiscus Sabdariffa L. Extract as a Natural Additive in Food Packaging Biodegradable Films to Improve Antioxidant, Antimicrobial, and Physicochemical Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:285-291. [PMID: 38761283 DOI: 10.1007/s11130-024-01189-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/27/2024] [Indexed: 05/20/2024]
Abstract
In this study, biodegradable active films were prepared from potato starch and polyvinyl alcohol at different proportions, mixed with acetone extract of Hibiscus sabdariffa L. (HS) and using glycerol as a plasticizer. Functional properties, antimicrobial, and antioxidant capacity were evaluated. Potato starch films with a proportion of polyvinyl alcohol up to 50% and HS extract had significant antioxidant capacity and antibacterial effect against most of the analyzed strains. Adding polyvinyl alcohol (PVOH) and HS extract improved the mechanical performance and reduced water vapor permeability of the materials. The active biobased films with HS extract presented good physicochemical, antimicrobial, and antioxidant properties. These materials are considered as suitable for food packaging, and the active compounds in the roselle extract are a natural antibacterial option for the food area. The materials based entirely on biodegradable products are an excellent alternative when developing and marketing biobased materials, minimizing the environmental impact of food packaging.
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Affiliation(s)
| | - Carlos Alberto Gómez-Aldapa
- Área académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, México
| | - Javier Castro-Rosas
- Área académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, México
| | - Enaim Aída Vargas-León
- División Químico Biológicas, Universidad Tecnológica de Tecámac, Carretera Federal México - Pachuca, Km. 37.5, Predio Sierra Hermosa, Tecámac, Estado de México, 55740, México
| | - Miguel C Gutierrez
- Instituto Politécnico Nacional, CIIDIR Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlán, Oaxaca, 71230, México
- Investigadoras e Investigadores por México CONAHCYT, Av. Insurgentes Sur 1562, Col. Crédito Constructor, Alcaldía Benito Juárez, Ciudad de México, 03940, México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco 141, Colinas del Cimatario, Querétaro, 76090, México
| | - Enrique Javier Jiménez-Regalado
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila, 25294, México
| | - Rocio Yaneli Aguirre-Loredo
- Investigadoras e Investigadores por México CONAHCYT, Av. Insurgentes Sur 1562, Col. Crédito Constructor, Alcaldía Benito Juárez, Ciudad de México, 03940, México.
- Departamento de Procesos de Polimerización, Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila, 25294, México.
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6
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Haridevamuthu B, Raj D, Chandran A, Murugan R, Seetharaman S, Dhanaraj M, Almutairi BO, Arokiyaraj S, Arockiaraj J. Sustainable food packaging: Harnessing biowaste of Terminalia catappa L. for chitosan-based biodegradable active films for shrimp storage. Carbohydr Polym 2024; 329:121798. [PMID: 38286562 DOI: 10.1016/j.carbpol.2024.121798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 01/31/2024]
Abstract
Shrimp, a globally consumed perishable food, faces rapid deterioration during storage and marketing, causing nutritional and economic losses. With a rising environmental consciousness regarding conventional plastic packaging, consumers seek sustainable options. Utilizing natural waste resources for packaging films strengthens the food industry. In this context, we aim to create chitosan-based active films by incorporating Terminalia catappa L. leaves extract (TCE) to enhance barrier properties and extend shrimp shelf life under refrigeration. Incorporation of TCE improves mechanical, microstructural, UV, and moisture barrier properties of the chitosan film due to cross-linking interactions, resulting in robust, foldable packaging film. Active TCE film exhibits high antioxidant property due to polyphenols. These films also exhibited low wettability and showed hydrophobicity than neat CH films which is essential for meat packaging. These biodegradable films offer an eco-friendly end-of-life option when buried in soil. TCE-loaded films effectively control spoilage organisms, prevent biochemical spoilage, and maintain shrimp freshness compared to neat CH films during refrigerated condition. The active TCE film retains sensory attributes better than neat chitosan, aligning with consumer preference. The developed edible and active film from waste sources might offer sustainable, alternative packaging material with a lower carbon footprint than petroleum-based sources.
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Affiliation(s)
- B Haridevamuthu
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - David Raj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Abhirami Chandran
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Raghul Murugan
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - S Seetharaman
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - M Dhanaraj
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - Bader O Almutairi
- Department of Zoology, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Selvaraj Arokiyaraj
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India.
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7
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Firdaus S, Ahmad F, Zaidi S. Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit. Int J Biol Macromol 2024; 263:130358. [PMID: 38412939 DOI: 10.1016/j.ijbiomac.2024.130358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 02/29/2024]
Abstract
The present study aims to develop and characterize biodegradable packaging films from lemon peel-derived pectin and chitosan incorporated with a bioactive extract from neem leaves. The films (PCNE) contained varying concentrations of neem leaf extract and were comprehensively assessed for their physical, optical, mechanical, and antimicrobial attributes. The thickness, moisture content, water solubility, and water vapor permeability of the biodegradable packaging films increased with the increasing concentration of neem leaf extract. Comparatively, the tensile strength of the films decreased by 42.05 % compared to the control film. The Scanning Electron Microscopy (SEM) confirmed that the resultant blended pectin-chitosan films showed a uniform structure without cracks. Furthermore, the analysis targeting Staphylococcus aureus and Aspergillus niger indicated that the films had potent antimicrobial activity. Based on these results, the optimum films were selected and subsequently applied on apricot fruits to increase their shelf life at ambient temperature. The findings, after examining factors such as colour, firmness, total soluble solids, shrinkage, weight loss, and appearance, concluded that the apricots coated by PCNE-5 had the most delayed signs of spoilage and increased their shelf life by 50 %. The results showed the potential applicability of lemon peel pectin-chitosan-neem leaf extract blend films in biodegradable food packaging.
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Affiliation(s)
- Sadia Firdaus
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India
| | - Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
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8
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Li X, Li F, Zhang X, Tang W, Huang M, Huang Q, Tu Z. Interaction mechanisms of edible film ingredients and their effects on food quality. Curr Res Food Sci 2024; 8:100696. [PMID: 38444731 PMCID: PMC10912050 DOI: 10.1016/j.crfs.2024.100696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 03/07/2024] Open
Abstract
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
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Affiliation(s)
- Xin Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Fenghong Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xuan Zhang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Weiyuan Tang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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9
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Ali A, Bairagi S, Ganie SA, Ahmed S. Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review. Int J Biol Macromol 2023; 252:126534. [PMID: 37640181 DOI: 10.1016/j.ijbiomac.2023.126534] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/08/2023] [Accepted: 08/24/2023] [Indexed: 08/31/2023]
Abstract
Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.
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Affiliation(s)
- Akbar Ali
- Department of Chemistry, Kargil Campus, University of Ladakh, Kargil 194103, India.
| | - Satyaranjan Bairagi
- Materials and Manufacturing Research Group, James Watt School of Engineering, University of Glasgow, Glasgow G128QQ, UK
| | - Showkat Ali Ganie
- State Key Laboratory of Silkworm Genome Biology, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile of Biomass Science, Southwest University, 400715 Chongqing, PR China
| | - Shakeel Ahmed
- Department of Chemistry, Government Degree College Mendhar, Jammu & Kashmir 185211, India; Higher Education Department, Government of Jammu & Kashmir, Jammu 180001, India; University Centre of Research & Development (UCRD), Chandigarh University, Mohali, Punjab 140413, India.
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10
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Gulzar S, Tagrida M, Prodpran T, Li L, Benjakul S. Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf-life extension of seafoods-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4451-4483. [PMID: 37680068 DOI: 10.1111/1541-4337.13230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 09/09/2023]
Abstract
Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.
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Affiliation(s)
- Saqib Gulzar
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food Technology, Engineering and Science, University of Lleida-Agrotecnio CERCA Center, Lleida, Spain
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Food and Nutrition, Kyung Hee Unibersity, Seoul, Republic of Korea
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11
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Cejudo C, Ferreiro M, Romera I, Casas L, Mantell C. Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract. Foods 2023; 12:2977. [PMID: 37569246 PMCID: PMC10418412 DOI: 10.3390/foods12152977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/03/2023] [Accepted: 08/06/2023] [Indexed: 08/13/2023] Open
Abstract
Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties-particularly mass transfer properties-and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film's formulation themselves, showing different fingerprints depending on the film.
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Affiliation(s)
- Cristina Cejudo
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Marta Ferreiro
- Analytical Chemistry Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain
| | - Irene Romera
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Lourdes Casas
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Casimiro Mantell
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
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12
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Yahaya WAW, Chik SMST, Azman NAM, Nor AM, Abd. Hamid KH, Ajit A. Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging. MATERIALS TODAY: PROCEEDINGS 2023. [DOI: 10.1016/j.matpr.2023.08.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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13
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Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
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Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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14
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Bagher Abiri A, Baghaei H, Mohammadi Nafchi A. Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO 2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets. Polymers (Basel) 2023; 15:2889. [PMID: 37447533 DOI: 10.3390/polym15132889] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this study was to develop sago starch-based bionanocomposite films containing TiO2 nanoparticles and Penganum harmala extract (PE) to increase the shelf life of chicken fillets. First, sago starch films containing different levels of TiO2 nanoparticles (1, 3, and 5%) and PE (5, 10, and 15%) were prepared. The barrier properties and antibacterial activity of the films against different bacteria strains were investigated. Then, the produced films were used for the chicken fillets packaging, and the physicochemical and antimicrobial properties of fillets were estimated during 12-day storage at 4 °C. The results showed that the addition of nano TiO2 and PE in the films increased the antibacterial activity against gram-positive (S. aureus) higher than gram-negative (E. coli) bacteria. The water vapor permeability of the films decreased from 2.9 to 1.26 (×10-11 g/m·s·Pa) by incorporating both PE and nano TiO2. Synergistic effects of PE and nano TiO2 significantly decreased the oxygen permeability of the sago starch films from 8.17 to 4.44 (cc.mil/m2·day). Application results of bionanocomposite films for chicken fillet storage at 4 °C for 12 days demonstrated that the films have great potential to increase the shelf life of fillets. The total volatile basic nitrogen (TVB-N) of chicken fillets increased from 7.34 to 35.28 after 12 days, whereas samples coated with bionanocomposite films increased from 7.34 to 16.4. For other physicochemical and microbiological properties of chicken fillets, similar improvement was observed during cold storage. It means that the bionanocomposite films could successfully improve the shelf life of the chicken fillets by at least eight days compared to the control sample.
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Affiliation(s)
- Alireza Bagher Abiri
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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15
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Koshy JT, Vasudevan D, Sangeetha D, Prabu AA. Biopolymer Based Multifunctional Films Loaded with Anthocyanin Rich Floral Extract and ZnO Nano Particles for Smart Packaging and Wound Healing Applications. Polymers (Basel) 2023; 15:polym15102372. [PMID: 37242946 DOI: 10.3390/polym15102372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 05/28/2023] Open
Abstract
There are significant societal repercussions from our excessive use of plastic products derived from petroleum. In response to the increasing environmental implications of plastic wastes, biodegradable materials have been proven to be an effective means of mitigating environmental issues. Therefore, protein- and polysaccharide-based polymers have gained widespread attention recently. In our study, for increasing the strength of a biopolymer (Starch), we used ZnO dispersed nanoparticles (NPs), which resulted in the enhancement of other functional properties of the polymer. The synthesized NPs were characterized using SEM, XRD, and Zeta potential values. The preparation techniques are completely green, with no hazardous chemicals employed. The floral extract employed in this study is Torenia fournieri (TFE), which is prepared using a mixture of ethanol and water and possesses diverse bioactive features and pH-sensitive characteristics. The prepared films were characterized using SEM, XRD, FTIR, contact angle and TGA. The incorporation of TFE and ZnO (SEZ) NPs was found to increase the overall nature of the control film. The results obtained from this study confirmed that the developed material is suitable for wound healing and can also be used as a smart packaging material.
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Affiliation(s)
- Jijo Thomas Koshy
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - Devipriya Vasudevan
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - Dhanaraj Sangeetha
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - Arun Anand Prabu
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
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16
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Jiang A, Patel R, Padhan B, Palimkar S, Galgali P, Adhikari A, Varga I, Patel M. Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application. Polymers (Basel) 2023; 15:polym15102235. [PMID: 37242810 DOI: 10.3390/polym15102235] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/06/2023] [Accepted: 05/06/2023] [Indexed: 05/28/2023] Open
Abstract
A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials.
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Affiliation(s)
- Andre Jiang
- Department of Chemical Engineering, The Cooper Union for the Advancement of Science and Art, New York, NY 10003, USA
| | - Rajkumar Patel
- Energy & Environmental Science and Engineering (EESE), Integrated Science and Engineering Division (ISED), Underwood International College, Yonsei University, 85 Songdogwahak-ro, Yeonsugu, Incheon 21938, Republic of Korea
| | - Bandana Padhan
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata 700126, West Bengal, India
| | | | - Padmaja Galgali
- Aadarsh Innovations, Balewadi, Pune 411045, Maharashtra, India
| | | | - Imre Varga
- Institute of Chemistry, Eötvös Loránd University, 1117 Budapest, Hungary
| | - Madhumita Patel
- Department of Chemistry and Nanoscience, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea
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17
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Lotfy TMR, Shawir SMS, Badawy MEI. The impacts of chitosan-essential oil nanoemulsions on the microbial diversity and chemical composition of refrigerated minced meat. Int J Biol Macromol 2023; 239:124237. [PMID: 37003382 DOI: 10.1016/j.ijbiomac.2023.124237] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 03/13/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Essential oils of Mentha piperita, Punica granatum, Thymus vulgaris and Citrus limon in olive oil as a carrier were mixed with biopolymer chitosan to prepare nanoemulsions. The formulations were prepared using the following ratios: 0.5:0.5:4, 1:1:4, and 2:3:4 of chitosan: essential oil: olive oil, respectively, representing 12 formulations based on four essential oils. Based on the characterization of nanoemulsions, M. piperita, T. vulgaris, and C. limon oils produced the smallest droplets. However, P. granatum oil produced high droplets size. The products were evaluated in vitro for antimicrobial activity against two pathogenic food bacteria, Escherichia coli and Salmonella typhimunium. The in vivo antibacterial activity was further investigated on minced beef meat during storage at 4 °C for ten days. Based on the MIC values, E. coli was more susceptible than S. typhimunium. Chitosan was more effective as an antibacterial than essential oils (MIC = 500 and 650 mg/L against E. coli and S. typhimunium). Among the tested products, C. limon had a more antibacterial effect. In vivo studies proved that C. limon and its nanoemulsion were the most active products against E.coli. These results suggest that chitosan-essential oil nanoemulsions may help extend the shelf life of meat by acting as antimicrobial agents.
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Affiliation(s)
- Tesby M R Lotfy
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Samar M S Shawir
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Mohamed E I Badawy
- Department of Pesticide Chemistry and Technology, Faculty of Agriculture, Alexandria University, 21545-El-Shatby, Alexandria, Egypt.
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18
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Gubitosa J, Rizzi V, Fini P, Fanelli F, Sibillano T, Corriero N, Cosma P. Chitosan/snail slime films as multifunctional platforms for potential biomedical and cosmetic applications: physical and chemical characterization. J Mater Chem B 2023; 11:2638-2649. [PMID: 36629337 DOI: 10.1039/d2tb02119f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to the pollution problem, the use of more sustainable materials with a reduced environmental impact, spanning across biocompatible and biodegradable polymers, is growing worldwide in many different fields, particularly when referring to applications in Life Sciences. Accordingly, with the aim of developing multifunctional materials for potential cosmetic/biomedical purposes, this work reports the physical and chemical characterization of chitosan-based films blended with snail slime, exhibiting antioxidant and sunscreen features. A suitable formulation for preparing free-standing chitosan platforms, mixing low molecular weight chitosan, lactic acid, glycerol, and snail slime into an appropriate ratio, is thus described. The results obtained by morphological analysis and ATR-FTIR spectroscopy, XRD, swelling analysis (also when varying pH, ionic strength, and temperature), and WVTR measurements evidence a uniform distribution of snail slime inside the chitosan network, forming more compacted structures. At first, the UV-Vis analysis is used to investigate the theoretical Sun Protection Factor, finding that these innovative platforms can be used for preventing sunburn. Then, the antioxidant features are investigated using the ABTS assay, displaying a snail slime-mediated and dose-dependent boosted activity.
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Affiliation(s)
- Jennifer Gubitosa
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
| | - Vito Rizzi
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
| | - Paola Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Fiorenza Fanelli
- Consiglio Nazionale delle Ricerche, Istituto di Nanotecnologia (CNR-NANOTEC) c/o Dipartimento di Chimica, Università degli Studi "Aldo Moro", Via Orabona, 4, 70126 Bari, Italy
| | - Teresa Sibillano
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 122/O 70126 Bari, Italy
| | - Nicola Corriero
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 122/O 70126 Bari, Italy
| | - Pinalysa Cosma
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
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19
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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20
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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21
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Bhatia S, Al-Harrasi A, Shah YA, Jawad M, Al-Azri MS, Ullah S, Anwer MK, Aldawsari MF, Koca E, Aydemir LY. Physicochemical Characterization and Antioxidant Properties of Chitosan and Sodium Alginate Based Films Incorporated with Ficus Extract. Polymers (Basel) 2023; 15:polym15051215. [PMID: 36904456 PMCID: PMC10007391 DOI: 10.3390/polym15051215] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract (FFE) were characterized physiochemically (using Fourier transform infrared spectroscopy (FT-IR), Texture analyser (TA), Thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), and colourimeter) and biologically (using antioxidant assays). CS-SA-FFA films showed high thermal stability and high antioxidant properties. The addition of FFA into CS-SA film decreased transparency, crystallinity, tensile strength (TS), and water vapour permeability (WVP) but ameliorate moisture content (MC), elongation at break (EAB) and film thickness. The overall increase in thermal stability and antioxidant property of CS-SA-FFA films demonstrated that FFA could be alternatively used as a potent natural plant-based extract for the development of food packaging material with improved physicochemical and antioxidant properties.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- Correspondence: (S.B.); (A.A.-H.)
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Mohammed Said Al-Azri
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Sana Ullah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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22
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Piekarska K, Sikora M, Owczarek M, Jóźwik-Pruska J, Wiśniewska-Wrona M. Chitin and Chitosan as Polymers of the Future-Obtaining, Modification, Life Cycle Assessment and Main Directions of Application. Polymers (Basel) 2023; 15:polym15040793. [PMID: 36850077 PMCID: PMC9959150 DOI: 10.3390/polym15040793] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023] Open
Abstract
Natural polymers are very widespread in the world, which is why it is so important to know about the possibilities of their use. Chitin is the second most abundant reproducible natural polymer in nature; however, it is insoluble in water and basic solvents. Chitin is an unused waste of the food industry, for which there are possibilities of secondary management. The research led to obtaining a soluble, environmentally friendly form of chitin, which has found potential applications in the many fields, e.g., medicine, cosmetics, food and textile industries, agriculture, etc. The deacetylated form of chitin, which is chitosan, has a number of beneficial properties and wide possibilities of modification. Modification possibilities mean that we can obtain chitosan with the desired functional properties, facilitating, for example, the processing of this polymer and expanding the possibilities of its application, also as biomimetic materials. The review contains a rich description of the possibilities of modifying chitin and chitosan and the main directions of their application, and life cycle assessment (LCA)-from the source of the polymer through production materials to various applications with the reduction of waste.
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Zioga M, Papantonopoulou G, Evageliou V. High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
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24
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Ponjavic M, Malagurski I, Lazic J, Jeremic S, Pavlovic V, Prlainovic N, Maksimovic V, Cosovic V, Atanase LI, Freitas F, Matos M, Nikodinovic-Runic J. Advancing PHBV Biomedical Potential with the Incorporation of Bacterial Biopigment Prodigiosin. Int J Mol Sci 2023; 24:ijms24031906. [PMID: 36768226 PMCID: PMC9915418 DOI: 10.3390/ijms24031906] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
The quest for sustainable biomaterials with excellent biocompatibility and tailorable properties has put polyhydroxyalkanoates (PHAs) into the research spotlight. However, high production costs and the lack of bioactivity limit their market penetration. To address this, poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) was combined with a bacterial pigment with strong anticancer activity, prodigiosin (PG), to obtain functionally enhanced PHBV-based biomaterials. The samples were produced in the form of films 115.6-118.8 µm in thickness using the solvent casting method. The effects of PG incorporation on the physical properties (morphology, biopolymer crystallinity and thermal stability) and functionality of the obtained biomaterials were investigated. PG has acted as a nucleating agent, in turn affecting the degree of crystallinity, thermal stability and morphology of the films. All samples with PG had a more organized internal structure and higher melting and degradation temperatures. The calculated degree of crystallinity of the PHBV copolymer was 53%, while the PG1, PG3 and PG3 films had values of 64.0%, 63.9% and 69.2%, respectively. Cytotoxicity studies have shown the excellent anticancer activity of films against HCT116 (colon cancer) cells, thus advancing PHBV biomedical application potential.
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Affiliation(s)
- Marijana Ponjavic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
| | - Ivana Malagurski
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
- Correspondence: (I.M.); (J.N.-R.); Tel.: +381-11-397-6034 (J.N.-R.)
| | - Jelena Lazic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
| | - Sanja Jeremic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
| | - Vladimir Pavlovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nevena Prlainovic
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
| | - Vesna Maksimovic
- Vinca Institute of Nuclear Sciences, University of Belgrade, National Institute of the Republic of Serbia, Mike Petrovića Alasa 12-14, 11000 Belgrade, Serbia
| | - Vladan Cosovic
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoseva 12, 11000 Belgrade, Serbia
| | - Leonard Ionut Atanase
- Faculty of Dental Medicine, “Apollonia” University of Iasi, 700511 Iasi, Romania
- Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Filomena Freitas
- i4HB—Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
- UCIBIO—Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Mariana Matos
- i4HB—Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
- UCIBIO—Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2819-516 Caparica, Portugal
| | - Jasmina Nikodinovic-Runic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
- Correspondence: (I.M.); (J.N.-R.); Tel.: +381-11-397-6034 (J.N.-R.)
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Polysaccharides for Biodegradable Packaging Materials: Past, Present, and Future (Brief Review). Polymers (Basel) 2023; 15:polym15020451. [PMID: 36679331 PMCID: PMC9865279 DOI: 10.3390/polym15020451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/06/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
The ecological problems emerging due to accumulation of non-biodegradable plastics are becoming more and more urgent. This problem can be solved by the development of biodegradable materials which will replace the non-biodegradable ones. Among numerous approaches in this field, there is one proposing the use of polysaccharide-based materials. These polymers are biodegradable, non-toxic, and obtained from renewable resources. This review opens discussion about the application of polysaccharides for the creation of biodegradable packaging materials. There are numerous investigations developing new formulations using cross-linking of polymers, mixing with inorganic (metals, metal oxides, clays) and organic (dyes, essential oils, extracts) compounds. The main emphasis in the present work is made on development of the polymer blends consisting of cellulose, starch, chitin, chitosan, pectin, alginate, carrageenan with some synthetic polymers, polymers of natural origin, and essential oils.
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26
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Freitas PA, González-Martínez C, Chiralt A. Antioxidant starch composite films containing rice straw extract and cellulose fibres. Food Chem 2023; 400:134073. [DOI: 10.1016/j.foodchem.2022.134073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/23/2022] [Accepted: 08/28/2022] [Indexed: 11/28/2022]
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27
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Feng K, Feng X, Tan W, Zheng Q, Zhong W, Liao C, Liu Y, Li S, Hu W. Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage. Front Microbiol 2023; 14:1080365. [PMID: 36960284 PMCID: PMC10028195 DOI: 10.3389/fmicb.2023.1080365] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/15/2023] [Indexed: 03/09/2023] Open
Abstract
The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf crude (FSL), and then the FSL was secondarily purified with AB-8 resin and polyamide resin to obtain flavonoid from sea buckthorn leaf purified (FSL-1). Different concentrations of FSL-1 and chitosan were made into a composite preservative (FCCP) by magnetic stirring and other methods, containing 1% chitosan preservative (CP) alone, 0.5-2 mg/ml of FSL-1 and 1% chitosan composite preservative (FCCP-1, FCCP-2, FCCP-3, and FCCP-4), and the FSL-1 concentrations were analyzed the effect of FSL-1 concentration on the physicochemical properties of the composite preservatives, including their film-forming ability, antioxidant capacity and ability to prevent bacterial growth, was analyzed. To further investigate the effect of the combined preservatives on fresh-cut lettuce, different FCCPs were applied to the surface was stored at 4°C for 7 days. Then the changes in weight loss, hardness, browning index, total chlorophyll content, SOD and MDA were analyzed. It was used to assess the physicochemical indicators of fresh-cut lettuce throughout storage. According to the results of Fourier transform infrared spectroscopy, FSL-1 and chitosan interacted to form hydrogen bonds, and the contact angle and viscosity of FCCP increased on both horizontal glass and polystyrene plates, indicating the good film-forming properties of the composite preservation solution. With the diameter of the antibacterial zone of Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes being (21.39 ± 0.22), (17.43 ± 0.24), (15.30 ± 0.12), and (14.43 ± 0.24) mm, respectively. It was proved that the antibacterial activity of FCCP became stronger with the increase of FSL-1 concentration and had the best antibacterial effect on S. aureus. The complex preservative showed the best scavenging effect on ferric reducing antioxidant capacity, DPPH radicals (96.64%) and 2,2'-Azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals (99.42%) when FSL-1 was added at 2 mg/ml. When fresh-cut lettuce was coated with FCCP for the same storage time, various indicators of lettuce such as weight loss, hardness, browning index, SOD activity and MDA content were better than the control group showing good potential in fresh-cut vegetables and fruits preservation. FCCP holds great promise for food safety quality and shelf-life extension as a new natural food preservative. The waste utilization of sea buckthorn leaves can greatly improve his utilization and economic benefits.
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Affiliation(s)
- Kexin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Xiaolin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Weijian Tan
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Qinhua Zheng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenting Zhong
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Caiyu Liao
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Yuntong Liu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Shangjian Li
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenzhong Hu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- *Correspondence: Wenzhong Hu,
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Hiremani VD, Goudar N, Khanapure S, Gasti T, Eelager MP, Narasagoudr SS, Masti SP, Chougale RB. Physicochemical and antimicrobial properties of Phyllanthus reticulatus fruit extract doped chitosan/poly (vinyl alcohol) blend films for food packaging applications. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01725-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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29
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Sutharsan J, Boyer CA, Zhao J. Physicochemical properties of chitosan edible films incorporated with different classes of flavonoids. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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30
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Freitas PA, Bas Gil NJ, González-Martínez C, Chiralt A. Antioxidant poly (lactic acid) films with rice straw extract for food packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.101003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Freitas PA, González-Martínez C, Chiralt A. Using rice straw fractions to develop reinforced, active PLA-starch bilayers for meat preservation. Food Chem 2022; 405:134990. [DOI: 10.1016/j.foodchem.2022.134990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
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32
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Maurizzi E, Bigi F, Quartieri A, De Leo R, Volpelli LA, Pulvirenti A. The Green Era of Food Packaging: General Considerations and New Trends. Polymers (Basel) 2022; 14:polym14204257. [PMID: 36297835 PMCID: PMC9610407 DOI: 10.3390/polym14204257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.
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Affiliation(s)
- Enrico Maurizzi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Correspondence:
| | - Francesco Bigi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Andrea Quartieri
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Riccardo De Leo
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Andrea Pulvirenti
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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34
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Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. Int J Biol Macromol 2022; 222:3203-3214. [PMID: 36243166 DOI: 10.1016/j.ijbiomac.2022.10.093] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, four dialdehyde starch-catechin (DAS-catechin) conjugates were prepared by conjugating (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) with dialdehyde starch. Then, DAS-catechin conjugates were used as antioxidant and cross-linking agents to produce chitosan (CS) based antioxidant packaging films. The functionality of CS/DAS-catechin conjugate films was determined. Results showed four DAS-catechin conjugates formed Schiff-base linkages and hydrogen bond interactions with CS, resulting in improved film uniformity. Compared with plain CS film, CS/DAS-catechin conjugate films owned higher UV-vis light, water vapor and oxygen barrier ability, lower swelling degree, and stronger tensile strength, thermal stability and antioxidant activity. The cross-linking between CS and DAS-catechin conjugates delayed the biodegradable process of CS film. CS/DAS-catechin conjugate films showed good performance on inhibiting sunflower seed oil oxidation. Notably, CS/DAS-ECG conjugate film had the highest oxygen barrier, mechanical and antioxidant performances among four CS/DAS-catechin conjugate films. Therefore, CS/DAS-ECG conjugate film is an antioxidant packaging candidate for edible oil.
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35
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Nan X, Zhou Q, Ji W, Chen X, Li J, Wang H, Dong L, Meng X, Sheng G. Development of a pea protein/chitosan based bioactive film using Aronia Melanocarpa polyphenols as a bioactive ingredient. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xijun Nan
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Quancheng Zhou
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Wei Ji
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xuanhong Chen
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Jiayi Li
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Honglei Wang
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Leichao Dong
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xue Meng
- Zibo forestry protection and Development Center, 255080
| | - Guihua Sheng
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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36
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37
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Ordoñez R, Atarés L, Chiralt A. Biodegradable active materials containing phenolic acids for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3910-3930. [PMID: 35912666 DOI: 10.1111/1541-4337.13011] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 06/05/2022] [Accepted: 06/30/2022] [Indexed: 01/28/2023]
Abstract
The development of new materials for food packaging applications is necessary to reduce the excessive use of disposable plastics and their environmental impact. Biodegradable polymers represent an alternative means of mitigating the problem. To add value to biodegradable materials and to enhance food preservation, the incorporation of active compounds into the polymer matrix is an affordable strategy. Phenolic acids are plant metabolites that can be found in multiple plant extracts and exhibit antioxidant and antimicrobial properties. Compared with other natural active compounds, such as essential oils, phenolic acids do not present a high sensorial impact while exhibiting similar minimal inhibitory concentrations against different bacteria. This study summarizes and discusses recent studies about the potential of both phenolic acids/plant extracts and biodegradable polymers as active food packaging materials, their properties, interactions, and the factors that could affect their antimicrobial efficiency. The molecular structure of phenolic acids greatly affects their potential antioxidant and antimicrobial capacity, as well as their specific interactions with polymer matrices and food substrates. These interactions, in turn, can lead to plasticizing or cross-linking effects. In the present study, the antioxidant and antimicrobial properties of different biodegradable films with phenolic acids have been described, as well as the main factors affecting the active properties of these films as useful materials for active packaging development. More studies applying these active materials in real foods are required.
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Affiliation(s)
- Ramón Ordoñez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Lorena Atarés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Chiralt
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
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38
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Nguyen TT, Kim SH, Bui QTP, Thuc CNH. Ecofriendly Active Poly(vinyl alcohol)/Agarose/D‐glucose/
Piper Betle
Linn. Leaf Extract Films as Potential Packaging Materials. ChemistrySelect 2022. [DOI: 10.1002/slct.202200909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Thuong Thi Nguyen
- Faculty of Chemistry University of Science Ho Chi Minh City 72800 Vietnam Vietnam National University Ho Chi Minh City, 71300, Vietnam Institute of Technology Application and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City 71516 Vietnam
| | - Sang Hoon Kim
- Materials Architecturing Research Center Korea Institute of Science and Technology Seoul 02792 Republic of Korea Division of Nano & Information Technology in KIST School University of Science and Technology Daejeon 34113, Republic of Korea
| | - Quynh Thi Phuong Bui
- Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City 72000 Vietnam
| | - C. N. Ha Thuc
- Faculty of Materials Science and Technology University of Science Ho Chi Minh, 72800, Vietnam Vietnam National University Ho Chi Minh City 71300 Vietnam
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Zhao W, Liang X, Wang X, Wang S, Wang L, Jiang Y. Chitosan based film reinforced with EGCG loaded melanin-like nanocomposite (EGCG@MNPs) for active food packaging. Carbohydr Polym 2022; 290:119471. [PMID: 35550766 DOI: 10.1016/j.carbpol.2022.119471] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/21/2022] [Accepted: 04/06/2022] [Indexed: 11/02/2022]
Abstract
In this study, EGCG loaded melanin-like nanoparticles (EGCG@MNPs) were incorporated into chitosan matrix to prepare an active nanocomposite food packaging film, chitosan-EGCG@MNPs (CH-EM). The influence of EGCG@MNPs on the physical and biological properties of the chitosan film was investigated. The EGCG@MNPs nanoparticles were cross-linked with chitosan through intermolecular hydrogen bonds and uniformly distributed in the matrix. Besides, the incorporation of EGCG@MNPs tremendously improved the solubility, swelling ratio and water vapor barrier properties of the film, and permitted superior ultraviolet rays blocking property. In addition, the mechanical properties, thermal stability and surface hydrophobicity have also been significantly improved. The CH-EM2.0 nanocomposite films also showed excellent oxidation resistance (58.4 ± 4.4%, DPPH and 92.4 ± 1.3%, ABTS+), and strong inhibitory ability against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The experimental results comprehensively showed that the prepared chitosan-EGCG@MNPs nanocomposite film offering excellent potential for eco-friendly active food packaging.
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Affiliation(s)
- Wangchen Zhao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiaoyun Liang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Siqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Longfeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yun Jiang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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40
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Utilisation of Pectins Extracted from Orange Peels by Non Conventional Methods in the Formation of Edible Films in the Presence of Herbal Infusions. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Edible films of three high methoxy pectins (DE: 70–75%) in the presence of dittany and anise infusions were studied. Apart from a commercial one, two more pectins, selected by their yield and DE from preliminary experiments on pectin extraction from orange peels using ultrasound- and microwave-assisted extraction or a combination of both, were used. Extracted pectins were darker, less surface active and had lower [η] and absolute zeta values. All three pectin solutions were Newtonian. Furthermore, all films had statistically the same thickness (~40 μm) and moisture content (~25.2%). For the same herbal infusion, all pectins resulted in films with the same density (~1.01 and ~1.19 g/cm3 for dittany and anise films, respectively). Values of 2–4.65 N and 76.62–191.80 kPa, for maximum force and modulus, respectively, were reported. The commercial pectin film with anise was the stronger, whereas that with dittany, the stiffer. Total phenolics content (TPC) and antioxidant activity (SA) were also measured for films and film-forming solutions (FFS). TPC values ranged from 0.035 to 0.157 mg GAE/0.5 mL and SA from ~62 to 91%. Films had greater TPC but lower SA than their FFS. The presence of both pectin and herbal infusions were significant for our observations.
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41
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Pham BT, Le TT, Nguyen TT, Van Tran T, Van Nguyen D, Bui QTP, Phung TK. Polyvinyl alcohol based functional coating incorporated with
Sonneratia ovata
extract: Preparation, characterization, and banana preservation. J Appl Polym Sci 2022. [DOI: 10.1002/app.52902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bao‐Tran Tran Pham
- Faculty of Chemistry University of Science Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- Institute of Technology Application and Sustainable Development, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thuy‐Kieu Thi Le
- Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Thuong Thi Nguyen
- Faculty of Chemistry University of Science Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- Institute of Technology Application and Sustainable Development, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thuan Van Tran
- Institute of Technology Application and Sustainable Development, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Dai Van Nguyen
- Faculty of Automotive Engineering, School of Engineering and Technology Van Lang University Ho Chi Minh City Vietnam
| | - Quynh Thi Phuong Bui
- Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Thanh Khoa Phung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Chemical Engineering, School of Biotechnology International University Ho Chi Minh City Vietnam
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42
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Sutharsan J, Zhao J. Physicochemical and Biological Properties of Chitosan Based Edible Films. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jenani Sutharsan
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
| | - Jian Zhao
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
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43
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Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties. Int J Biol Macromol 2022; 211:729-740. [PMID: 35523362 DOI: 10.1016/j.ijbiomac.2022.04.226] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 01/02/2023]
Abstract
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
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44
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Wang L, Xu J, Zhang M, Zheng H, Li L. Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film. Food Chem 2022; 380:132022. [DOI: 10.1016/j.foodchem.2021.132022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 12/10/2021] [Accepted: 12/30/2021] [Indexed: 11/16/2022]
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45
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Yang C, Lu JH, Xu MT, Shi XC, Song ZW, Chen TM, Herrera-Balandrano DD, Zhang YJ, Laborda P, Shahriar M, Wang SY. Evaluation of chitosan coatings enriched with turmeric and green tea extracts on postharvest preservation of strawberries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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46
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Thi Nguyen T, Pham BTT, Nhien Le H, Bach LG, Thuc CH. Comparative characterization and release study of edible films of chitosan and natural extracts. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100830] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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48
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Sadeghi A, Razavi SMA, Shahrampour D. Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract. Int J Biol Macromol 2022; 205:341-356. [PMID: 35182564 DOI: 10.1016/j.ijbiomac.2022.02.070] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/08/2022] [Accepted: 02/12/2022] [Indexed: 01/08/2023]
Abstract
This research focused on developing an eco-friendly packaging for food products through blending polycaprolactone (PCL) and polylactic acid (PLA) as two biodegradable polymers, and green tea extract (GTE) as a natural antioxidant pushing the films toward active packaging; thereby, the morphological, mechanical, thermal, barrier, antioxidant, and biodegradation features of the composite films were analyzed. The films containing 30% PLA exhibited a reduction of 14.96%, 38.89%, 8.75%, and 35.55% in the hydrophilicity, water-solubility, water vapor permeability (WVP), and oxygen transition rate (OTR), respectively. Furthermore, GTE incorporation led to antioxidant behavior as well as better barrier properties (up to 6.25% decrease in WVP and 55.78% in OTR), mechanical properties (an increase of 14.96%, 38.89%, and 8.75% in elastic modulus, tensile strength, and elongation at break, respectively) and biodegradable rate (124.13%). Indeed, the presence of polyphenol compounds in green tea improved molecular interaction between the polymers and launched a co-continuous structure and an unparalleled level of compatibility, which was also approved by the changes in FTIR spectra of the PCL/PLA films. These results demonstrate the benefits of blending PLA with PCL and GTE integration in terms of operational enhancement and film activating, respectively, to provide reliable food packaging.
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Affiliation(s)
- Azadeh Sadeghi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
| | - Dina Shahrampour
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
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49
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Mondal K, Bhattacharjee SK, Mudenur C, Ghosh T, Goud VV, Katiyar V. Development of antioxidant-rich edible active films and coatings incorporated with de-oiled ethanolic green algae extract: a candidate for prolonging the shelf life of fresh produce. RSC Adv 2022; 12:13295-13313. [PMID: 35520137 PMCID: PMC9062619 DOI: 10.1039/d2ra00949h] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 03/16/2022] [Indexed: 11/21/2022] Open
Abstract
The concept of sustainability and the substitution of non-biodegradable packaging using biodegradable packaging has attracted gigantic interest. The objective of the present study was to revalorize the biowaste "de-oiled green algae biomass (DAB)" of Dunaliella tertiolecta using a green approach and the development of biodegradable chitosan (CS)-based edible active biocomposite films and coatings for prolonging the shelf life of fresh produce. Ultrasound-assisted green extraction was conducted using food-grade solvent ethanol for obtaining the bio-actives, namely "crude algae ethanolic extract (CAEE)" from DAB. The edible films (CS/CAEE) and coating solutions were developed by incorporating CAEE with varying concentrations (0 to 28%). The CAEE was subjected to MALDI-TOF-MS, NMR, and other biochemical analyses, and was found to be rich in DPPH antioxidant activity (∼40%). The CS/CAEE films were fabricated using a solvent casting method and characterized by several biochemical and physicochemical (FESEM, TGA, FTIR, XRD, WVP, UTM, and rheological) characterization techniques. The addition of CAEE into the CS matrix reduced the maximum film transparency (∼20%), water vapor permeability (∼60%); improved the crystallinity (∼24%), tensile strength (∼25%), and antioxidant activity (∼27%); and exhibited UV-Vis blocking properties as compared to the control film. Besides, the developed coating solutions and CAEE showed biocompatibility with BHK-21 fibroblast cells and antimicrobial activity against common food pathogens. The developed coating solution was applied on green chilli using a dipping method and stored at ambient temperature (25 ± 2 °C, 50-70 % RH) for 10 days. The shelf life of chillies was extended without altering the quality as compared to uncoated green chillies. Therefore, the formulated coating could be applicable for prolonging the shelf life of fresh produce.
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Affiliation(s)
- Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Sayan Kumar Bhattacharjee
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Chethana Mudenur
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
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50
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Sun Y, Zhang M, Adhikari B, Devahastin S, Wang H. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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