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Jafarzadeh S, Forough M, Kouzegaran VJ, Zargar M, Garavand F, Azizi-Lalabadi M, Abdollahi M, Jafari SM. Improving the functionality of biodegradable food packaging materials via porous nanomaterials. Compr Rev Food Sci Food Saf 2023; 22:2850-2886. [PMID: 37115945 DOI: 10.1111/1541-4337.13164] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/30/2023]
Abstract
Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.
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Affiliation(s)
- Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Turkey
| | | | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Ireland
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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2
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Mallakpour S, Sadeghi-Kaji FS. Hydrogel bio-nanocomposite beads based on alginate and silica: physicochemical and in vitro bioactivity evaluations. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04506-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Liu Y, Zhang S, Chen S, Zhu J, Li L. Controlling plasticizer migration based on crystal structure and micromorphology in propionylated starch-based food packaging nanocomposites. Carbohydr Polym 2021; 273:118621. [PMID: 34561016 DOI: 10.1016/j.carbpol.2021.118621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 10/20/2022]
Abstract
Migration of additives is an important issue for proper application in food packaging. In this work, propionylated waxy and normal starch-based nanocomposites (PW-N and PN-N) with two different amylopectin content were immersed in distilled water, and structural changes and migration mechanism of plasticizer (triacetin) were discussed in detail. Results showed that when immersion time was prolonged to 150 h, small crystals of PN-N disappeared, and amorphous structures formed gradually in PW-N and PN-N. Exfoliated structures still remained in PW-N with prolonged immersion time, while exfoliated structures gradually formed from intercalated ones in PN-N, and the peak representing d001 (d-spacing) at q = 1.70 nm-1 faded. The migration mechanism of triacetin obeyed the first-order kinetic model and Fick's law; furthermore, in comparison with PW-N, PN-N showed a larger diffusion coefficient (D2 = 12.13 μm2·h-1). These results contributed to expanding the application of starch-based nanocomposites in future environmentally friendly food packaging.
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Affiliation(s)
- Yujia Liu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
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4
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Videira-Quintela D, Martin O, Montalvo G. Emerging opportunities of silica-based materials within the food industry. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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5
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Zhang S, Zhu J, Lv R, Wu J, Liu Y, Li L, Chen S. Mathematical modelling of plasticizer migration and accompanying structural changes within starch ester nanocomposites. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Effect of different surface properties of nanosilica on retrogradation behavior and structures of thermoplastic cassava starch. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02507-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. Int J Biol Macromol 2021; 176:540-557. [PMID: 33607134 DOI: 10.1016/j.ijbiomac.2021.02.107] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022]
Abstract
Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Ijaz Gul
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu 610054, China
| | - Aneela Basharat
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei 10608, Taiwan.
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Zhu J, Zhang S, Pu H, Chen X, Zou SY, Li L, Wang Q. Structural properties of propionylated starch-based nanocomposites containing different amylose contents. Int J Biol Macromol 2020; 149:532-540. [DOI: 10.1016/j.ijbiomac.2020.01.274] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/15/2019] [Accepted: 01/27/2020] [Indexed: 11/27/2022]
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9
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Fan C, Chi H, Zhang C, Cui R, Lu W, Yuan M, Qin Y. Effect of multiscale structure on the gas barrier properties of poly(lactic acid)/Ag nanocomposite films. POLYM ADVAN TECHNOL 2019. [DOI: 10.1002/pat.4601] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Chunli Fan
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
| | - Hai Chi
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
| | - Cheng Zhang
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
| | - Rui Cui
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
| | - Wangwei Lu
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of YunnanYunnan Nationalities University Kunming China
| | - Yuyue Qin
- Institute of Yunnan Food SafetyKunming University of Science and Technology Kunming China
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Huang Y, Mei L, Chen X, Wang Q. Recent Developments in Food Packaging Based on Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E830. [PMID: 30322162 PMCID: PMC6215134 DOI: 10.3390/nano8100830] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/29/2018] [Accepted: 10/08/2018] [Indexed: 01/27/2023]
Abstract
The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.
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Affiliation(s)
- Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
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Fu Z, Zhang L, Ren MH, BeMiller JN. Developments in Hydroxypropylation of Starch: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201800167] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhen Fu
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research; Department of Food Science; Purdue University; West Lafayette IN 47907-2009 USA
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12
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Liu S, Li X, Chen L, Li L, Li B, Zhu J. Tunable d-Limonene Permeability in Starch-Based Nanocomposite Films Reinforced by Cellulose Nanocrystals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:979-987. [PMID: 29303269 DOI: 10.1021/acs.jafc.7b05457] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In order to control d-limonene permeability, cellulose nanocrystals (CNC) were used to regulate starch-based film multiscale structures. The effect of sphere-like cellulose nanocrystal (CS) and rod-like cellulose nanocrystal (CR) on starch molecular interaction, short-range molecular conformation, crystalline structure, and micro-ordered aggregated region structure were systematically discussed. CNC aspect ratio and content were proved to be independent variables to control d-limonene permeability via film-structure regulation. New hydrogen bonding formation and increased hydroxypropyl starch (HPS) relative crystallinity could be the reason for the lower d-limonene permeability compared with tortuous path model approximation. More hydrogen bonding formation, higher HPS relative crystallinity and larger size of micro-ordered aggregated region in CS0.5 and CR2 could explain the lower d-limonene permeability than CS2 and CR0.5, respectively. This study provided new insight for the control of the flavor release from starch-based films, which favored its application in biodegradable food packaging and flavor encapsulation.
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Affiliation(s)
- Siyuan Liu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
| | - Bing Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Sciences and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Jie Zhu
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology , Dongguan 523808, China
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