1
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Yang X, Sheng L, Ye Y, Sun J, Ji J, Geng S, Ning D, Zhang Y, Sun X. Visible light-responsive polylactic acid@pullulan-chitosan/homojunction g-C 3N 4 bilayer antimicrobial films for fruit preservation. Int J Biol Macromol 2024; 272:132834. [PMID: 38838885 DOI: 10.1016/j.ijbiomac.2024.132834] [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: 10/27/2023] [Revised: 05/05/2024] [Accepted: 05/30/2024] [Indexed: 06/07/2024]
Abstract
The development of novel packaging materials with antimicrobial properties is crucial in preventing the microbial-induced spoilage of fruits, vegetables, and foodborne illnesses. In this study, homojunction g-C3N4 (HCN) photocatalysts with excellent photocatalytic performance were incorporated into a matrix consisting of pullulan/chitosan (Pul/CS). These photocatalysts were then electrostatically spun onto polylactic acid (PLA) films to fabricate PLA@Pul/CS/HCN nanofibrous composite films. The design of the bilayer films aimed to combine the physical properties of PLA film with the excellent antibacterial properties of nanofiber films, thereby achieving synergistic advantages. The incorporation of the HCN photocatalysts resulted in enhanced hydrophobicity, barrier function, and mechanical properties of the composite films. Under visible light irradiation, the PLA@Pul/CS/HCN films exhibited approximately 3.43 log and 3.11 log reductions of Escherichia coli and methicillin-resistant Staphylococcus aureus (MRSA), respectively, within 2 h. The excellent antimicrobial performance could be attributed to the synergistic effect of CS and the release of reactive oxygen species (ROS) from HCN. Moreover, the strawberries packaged in the PLA@Pul/CS/HCN film demonstrated diminished quality degradation and a prolonged shelf life following visible light irradiation treatment. This study will provide new insights into the exploration of safe and efficient antimicrobial food packaging.
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Affiliation(s)
- Xingxing Yang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Jiadi Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Jian Ji
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Shuxiang Geng
- Yunnan Academy of Forestry and Grassland, Kunming, Yunnan 650201, China
| | - Delu Ning
- Yunnan Academy of Forestry and Grassland, Kunming, Yunnan 650201, China
| | - Yinzhi Zhang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China.
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2
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Gao X, Cao L, Wang L, Liu S, Zhang M, Li C, Waterhouse GIN, Fan H, Xu J. Z-scheme heterojunction g-C 3N 4-TiO 2 reinforced chitosan/poly(vinyl alcohol) film: Efficient and recyclable for fruit packaging. Int J Biol Macromol 2024; 268:131627. [PMID: 38636752 DOI: 10.1016/j.ijbiomac.2024.131627] [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: 12/21/2023] [Revised: 01/22/2024] [Accepted: 04/13/2024] [Indexed: 04/20/2024]
Abstract
Nanoparticles-loaded bio-based polymers have emerged as a sustainable substitute to traditional oil-based packaging materials, addressing the challenges of limited recyclability and significant environmental impact. However, the functionality and efficiency of nanoparticles have a significant impact on the application of bio-based composite films. Herein, graphitic carbon nitride (g-C3N4) and titanium dioxide (TiO2) coupled photocatalyst (g-C3N4-TiO2) was prepared by one-step calcination and introduced into chitosan (CS) and polyvinyl alcohol (PVA) solution to fabricate g-C3N4-TiO2/CS/PVA green renewable composite film via solution casting method. The results demonstrated the successful preparation of a Z-scheme heterojunction g-C3N4-TiO2 with exceptional photocatalytic activity. Furthermore, the incorporation of heterojunction enhanced mechanical properties, water barrier, and ultraviolet (UV) resistance properties of the fresh-keeping film. The g-C3N4-TiO2/CS/PVA composite film exhibited superior photocatalytic antibacterial preservation efficacy on strawberries under LED light, with a prolonged preservation time of up to 120 h, when compared to other films such as polyethylene (PE), CS/PVA, g-C3N4/CS/PVA, and TiO2/CS/PVA. In addition, the composite film has good recyclability and renewability. This work is expected to have great potential for low-cost fruit preservation and sustainable packaging, which also contributes to environmental protection.
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Affiliation(s)
- Xianqiang Gao
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China; College of Forestry, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Lulu Cao
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Lulu Wang
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Shujun Liu
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Mengting Zhang
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Changyu Li
- School of Earth Sciences and Engineering, Nanjing University, Nanjing 210023, Jiangsu, PR China
| | | | - Hai Fan
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Jing Xu
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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3
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Gong D, Zhang X, Li J, Li Y, Guo J, Zhang X, Zhang W. Carbon dot/g-C 3N 4-mediated self-activated antimicrobial nanocomposite films for active packaging applications. Food Chem 2024; 438:137939. [PMID: 38006697 DOI: 10.1016/j.foodchem.2023.137939] [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: 05/03/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 11/27/2023]
Abstract
A novel carbon dot/g-C3N4 nanocomposite (CCN) exhibiting enhanced photocatalytic activity was developed and used as a photoactive nanofiller to construct corn starch/carboxymethyl cellulose (CS/CMC)-based functional films. The morphologies and structures of the CCN-CS/CMC composite films were investigated with scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. The effects of the CCN on the physicochemical properties and antibacterial activities of the films were analyzed. The properties of the films were optimized with the addition of CCN (0.20 mg/mL), and the tensile strength of the film was increased to 11.9 MPa and the water contact angle was increased to 103.39°. The optimal active film showed > 99.9 % antibacterial efficiencies against Escherichia coli and Staphylococcus aureus under visible light and prolonged the shelf lives of bananas for more than four days compared to the 4-day shelf life of the control. This work provides a novel route for developing antimicrobial active packaging.
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Affiliation(s)
- Dezhuang Gong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jiaxu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yingying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jialiang Guo
- College of Life Sciences, Changchun Normal University, Changchun, Jilin 130032, PR China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
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4
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Huang L, Liao R, Bu N, Zhang D, Pang J, Mu R. Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations. Foods 2024; 13:284. [PMID: 38254585 PMCID: PMC10814646 DOI: 10.3390/foods13020284] [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: 12/23/2023] [Revised: 01/14/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
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Affiliation(s)
| | | | | | | | | | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China (R.L.); (D.Z.); (J.P.)
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5
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Su R, Su W, Cai J, Cen L, Huang S, Wang Y, Li P. Photodynamic antibacterial application of TiO 2/curcumin/hydroxypropyl-cyclodextrin and its konjac glucomannan composite films. Int J Biol Macromol 2024; 254:127716. [PMID: 37924903 DOI: 10.1016/j.ijbiomac.2023.127716] [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: 03/31/2023] [Revised: 10/09/2023] [Accepted: 10/25/2023] [Indexed: 11/06/2023]
Abstract
Although photodynamic therapy (PDT) has great advantages for the treatment of bacterial infections, photosensitizers (PSs) often have many disadvantages that limit their application. Improving the shortcomings of PSs and developing efficient PDT antimicrobial materials remain serious challenges. In this study, a nanocomposite drug (TiO2/curcumin/hydroxypropyl-cyclodextrin, TiO2/Cur/HPCD) was constructed and combined with konjac glucomannan to form composite films (TiO2/Cur/HPCD films, KTCHD films). The stabilities of TiO2 and Cur were improved in the presence of HPCD. The particle size of TiO2/Cur/HPCD was approximately 33.9 nm, and the addition of TiO2/Cur/HPCD enhanced the mechanical properties of the films. Furthermore, TiO2/Cur/HPCD and KTCHD films exhibited good biocompatibility and PDT antibacterial effects. The antibacterial rate of TiO2/Cur/HPCD was 74.46 % against MRSA at 500 μg/mL and 99.998 % against E. coli at 400 μg/mL, while it was adsorbed on the surface of bacteria to improve the effectiveness of the treatment. In addition, studies in mice confirmed that TiO2/Cur/HPCD and KTCHD films can treat bacterial infections and promote wound healing, with a highest wound healing rate of 84.6 % in the KTCHD-10 films + Light group on day 12. Overall, TiO2/Cur/HPCD is a promising nano-antibacterial agent and KTCHD films have the potential to be employed as antibacterial and environment-friendly trauma dressings.
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Affiliation(s)
- Rixiang Su
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning, China; Guangxi University of Chinese Medicine, Nanning, China
| | - Wei Su
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning, China.
| | - Jinyun Cai
- Guangxi University of Chinese Medicine, Nanning, China
| | - Lei Cen
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning, China
| | | | - Yu Wang
- Guangxi University of Chinese Medicine, Nanning, China
| | - Peiyuan Li
- Guangxi University of Chinese Medicine, Nanning, China.
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6
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Li Z, Qu J, Qian L, Li Y, Liu J, Yao X, Zhang S, Valentin N, Song W. Multifunctional composite films based on polyvinyl alcohol, quaternary ammonium salt modified cellulose nanofibers and tannic acid-iron ion coordination complexes for food packaging. Int J Biol Macromol 2023; 253:126857. [PMID: 37703973 DOI: 10.1016/j.ijbiomac.2023.126857] [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: 04/10/2023] [Revised: 06/06/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
The development of sustainable and well-performing food packaging materials takes on critical significance, whereas it is still challenging. To overcome the shortcomings of polyvinyl alcohol (PVA) as a degradable packaging material, in this work, hydrophobic quaternary ammonium salt (QAS) modified cellulose nanofibers (CNF) and tannic acid‑iron ion coordination complexes (TA-Fe) were adopted for the preparation of functional PVA films. The modified CNF (CNF-QAS) not only improved the mechanical properties and water resistance of PVA, but also endowed it with antibacterial ability. In addition, the synergistic antibacterial capability with CNF-QAS was achieved using TA-Fe with photothermal therapy. As a result, the modulus, elongation at break, tensile strength, and water contact angle of the prepared PVA films were examined as 88 MPa, 200 %, 11.7 MPa, and 94.8°, respectively. Furthermore, with the assistance of CNF-QAS and TA-Fe, the films inhibited the growth of E. coli and S. aureus by 99.8 % and 99.7 %, respectively, and they exhibited high cell viability of 90.5 % for L929 fibroblasts. Based on the above encouraging properties, the functional PVA films could significantly extend the shelf life of oranges for over two weeks, proving the excellent application prospects in the food packaging field.
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Affiliation(s)
- Zhiqiang Li
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiahui Qu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liwei Qian
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yan Li
- National Local Joint Engineering Research Center for Precision Surgery & Regenerative Medicine, First Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710061, China
| | - Jingtao Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xue Yao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Sufeng Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Nica Valentin
- Department of Physics, "Alexandru Ioan Cuza" University of Iasi, Carol I Blvd. 11, 700506 Iasi, Romania
| | - Wenqi Song
- Xi'an Key Laboratory of Advanced Photo-Electronics Materials and Energy Conversion Device, School of Electronic Information, Xijing University, Xi'an 710123, China.
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Ansari MA. Nanotechnology in Food and Plant Science: Challenges and Future Prospects. PLANTS (BASEL, SWITZERLAND) 2023; 12:2565. [PMID: 37447126 DOI: 10.3390/plants12132565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023]
Abstract
Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants' innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.
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Affiliation(s)
- Mohammad Azam Ansari
- Department of Epidemic Disease Research, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia
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8
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Kang L, Liang Q, Abdul Q, Rashid A, Ren X, Ma H. Preparation technology and preservation mechanism of γ-CD-MOFs biaological packaging film loaded with curcumin. Food Chem 2023; 420:136142. [PMID: 37075570 DOI: 10.1016/j.foodchem.2023.136142] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/31/2023] [Accepted: 04/09/2023] [Indexed: 04/21/2023]
Abstract
To prevent food spoilage caused by microbial infection, the development of an environmentally friendly antimicrobial preservation material is crucial. Here, the microporous γ-CD-MOFs was utilized to encapsulate the hydrophobic active substance curcumin, resulting in the preparation of a non-toxic antimicrobial material (Cur-CD-MOFs). The results revealed that curcumin encapsulation in Cur-CD-MOFs occurred primarily in the carbonyl group, benzene ring, and enolic side ring of curcumin. The Cur-CD-MOFs had a 100% bactericidal effect on Escherichia coli and Staphylococcus aureus at 4 h and 8 h, and a strong inhibitory effect on aerial mycelium of Penicillium expansum and Botrytis cinerea. Furthermore, the incorporation of Cur-CD-MOFs improved the Pul/Tre film barrier and mechanical properties. The effectiveness of Cur-CD-MOFs-Pul/Tre in retaining fruit freshness was validated using Centennial Seedless grapes. This study confirmed that Cur-CD-MOFs is a promising antibacterial material, and Cur-CD-MOFs-Pul/Tre will be a potent candidate for food preservation.
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Affiliation(s)
- Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qayum Abdul
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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9
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Su R, Li P, Zhang Y, Lv Y, Wen F, Su W. Polydopamine/tannic acid/chitosan/poloxamer 407/188 thermosensitive hydrogel for antibacterial and wound healing. Carbohydr Polym 2023; 302:120349. [PMID: 36604043 DOI: 10.1016/j.carbpol.2022.120349] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 10/17/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022]
Abstract
The design and development of smart shape-adaptable wound dressings with superior antimicrobial ability remain a challenge in therapeutic and clinical application. Herein, polydopamine/tannic acid/chitosan/poloxamer 407/188 hydrogel (PTCPP) was prepared with the aim of developing an in situ-formed antibacterial wound dressing with temperature stimulation and near-infrared radiation (NIR) responsive ability. PTCPP possessed injectability, photothermal stability, sustained release properties and cytocompatibility. In vitro antibacterial results showed that the bactericidal rates of PTCPP against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) under NIR irradiation were 99.994 % and 99.91 %, respectively. In vivo experiments, PTCPP can adapt to shape of the wound, showing good adhesion, while promoting wound healing in bacterial infections. Therefore, PTCPP has potential application in the treatment of infectious wounds, and provides a strategic choice for developing antibacterial wound dressing combined with photothermal therapy.
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Affiliation(s)
- Rixiang Su
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Peiyuan Li
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China.
| | - Ying Zhang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Yingbin Lv
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Fangzhou Wen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Wei Su
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning 530001, China.
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10
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Liang Y, Han Y, Dan J, Li R, Sun H, Wang J, Zhang W. A high-efficient and stable artificial superoxide dismutase based on functionalized melanin nanoparticles from cuttlefish ink for food preservation. Food Res Int 2023; 163:112211. [PMID: 36596142 DOI: 10.1016/j.foodres.2022.112211] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural superoxide dismutase (SOD), consisting of proteins and metal cofactors, is widely used in food preservation because of its good antioxidant activity. However, due to the poor stability of SOD enzyme, its activity was reduced in the process of moving into the film, resulting in limited application. Based on the structure of the active site of the natural enzyme, Cu2+ was used to functionalize the melanin nanoparticles (NMPs) in ink of cuttlefish, and an SOD-like nanozyme (Cu-NMPs) with high stability, high activity and strong free radical scavenging capacity was constructed. In order to apply the constructed simulated enzyme to food preservation, the simulated enzyme was embedded into carrageenan (Carr) films to prepare the composite film for food packaging. The results showed that when the concentration of Cu-NMPs was 10 μg/mL, the ·O2- rate could reach more than 80 %, the activity exceeded that of 60 U/mL natural SOD. In addition, the fresh-keeping test of cherry tomatoes showed that Carr/Cu-NMPs composite film extended the storage time of cherry tomatoes by more 3 days. Therefore, the present work showed that nanozymes with advanced catalytic capabilities can be constructed by metal ions and NMPs, thus successfully combined with food packaging for food preservation.
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Affiliation(s)
- Yanmin Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yaru Han
- Department of Chemical Engineering, Columbia University, New York, NY 10027, USA
| | - Jie Dan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Runli Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Hao Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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11
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Du T, Li X, Wang S, Su Z, Sun H, Wang J, Zhang W. Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples. Food Res Int 2023; 163:112293. [PMID: 36596197 DOI: 10.1016/j.foodres.2022.112293] [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: 07/06/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected. In this work, by combining photodynamic bacteria inactivation (PDI) with an edible coating (Pectin/Quercetin) derived from FDA-approved chemicals, extend shelf-life and protected commercial quality of fresh-cut apples were achieved. Firstly, the potential photoactivated antibacterial performance of Quercetin (a natural plant flavonoid) was clarified with the treatment of a simulated sunlight lamp, realizing antibacterial efficacy of 100 % towards S. aureus (50 min) and L. monocytogenes (80 min) with light treatment. To develop safe and effective preservation of fresh-cut apples, Pectin/Quercetin edible coatings with 100 μmol/L quercetin were adopted. The results showed that the prepared edible coatings form a protective barrier over the surface of apples, effectively resisting bacterial infection and extending shelf life to 10 days while maintaining good commercial quality (including preferable color, keeping 100 % hardness, 80 % sugar content and 17.3 % weightlessness rate). Therefore, the prepared light-driven Pectin/Quercetin in this work has the potential to develop as fresh-cut fruit preservation technology.
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Affiliation(s)
- Ting Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - ShaoChi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Zehui Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Hao Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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12
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Carbonised Human Hair Incorporated in Agar/KGM Bioscaffold for Tissue Engineering Application: Fabrication and Characterisation. Polymers (Basel) 2022; 14:polym14245489. [PMID: 36559856 PMCID: PMC9785055 DOI: 10.3390/polym14245489] [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: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/16/2022] Open
Abstract
Carbon derived from biomass waste usage is rising in various fields of application due to its availability, cost-effectiveness, and sustainability, but it remains limited in tissue engineering applications. Carbon derived from human hair waste was selected to fabricate a carbon-based bioscaffold (CHAK) due to its ease of collection and inexpensive synthesis procedure. The CHAK was fabricated via gelation, rapid freezing, and ethanol immersion and characterised based on their morphology, porosity, Fourier transforms infrared (FTIR), tensile strength, swelling ability, degradability, electrical conductivity, and biocompatibility using Wharton’s jelly-derived mesenchymal stem cells (WJMSCs). The addition of carbon reduced the porosity of the bioscaffold. Via FTIR analysis, the combination of carbon, agar, and KGM was compatible. Among the CHAK, the 3HC bioscaffold displayed the highest tensile strength (62.35 ± 29.12 kPa). The CHAK also showed excellent swelling and water uptake capability. All bioscaffolds demonstrated a slow degradability rate (<50%) after 28 days of incubation, while the electrical conductivity analysis showed that the 3AHC bioscaffold had the highest conductivity compared to other CHAK bioscaffolds. Our findings also showed that the CHAK bioscaffolds were biocompatible with WJMSCs. These findings showed that the CHAK bioscaffolds have potential as bioscaffolds for tissue engineering applications.
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13
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Dai L, Li R, Liang Y, Liu Y, Zhang W, Shi S. Development of Pomegranate Peel Extract and Nano ZnO Co-Reinforced Polylactic Acid Film for Active Food Packaging. MEMBRANES 2022; 12:1108. [PMID: 36363663 PMCID: PMC9694470 DOI: 10.3390/membranes12111108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/02/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
The multifunctional packaging used for fresh food, such as antioxidant and antimicrobial packaging, can reduce food waste. In this work, a polylactic acid (PLA)-based composite film with antioxidant and antibacterial properties was prepared by using nano-zinc oxide (ZnONPs) and pomegranate peel extract (PEE) via the solvent-casting method. Different amounts of PEE (0.5, 1, 1.5 and 2 wt%) and 3 wt% ZnONPs were added to PLA to produce the active films. The results of various characterizations (SEM, XRD, etc.) showed that ZnONPs and PEE were uniformly dispersed in PLA film. Compared to PLA films, the PLA/ZnONPs/PEE films showed an increased UV barrier, water vapor permeability and elongation at break, and decreased transparency and tensile strength. In addition, the antioxidant activity of the composite film was evaluated based on DPPH and ABTS. The maximum DPPH and ABTS scavenging activities of PLA/ZnONPs/PEE were 96.2 ± 0.8% and 93.1 ± 0.5%. After 24 h, PLA/ZnONPs/PEE composite film inhibited 1.4 ± 0.05 Log CFU/mL of S. aureus and 8.2 ± 0.35 Log CFU/mL of E. coli, compared with the blank group. The results showed that PLA/ZnONPs/PEE composite film had good antibacterial and antioxidant activities. Therefore, the composite film showed great potential for food packaging.
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Affiliation(s)
- Lu Dai
- Department of Biological Engineering, Yangling Vocational and Technical College, Xianyang 712100, China
| | - Runli Li
- College of Chemistry & Pharmacy, Northwest A&F University, Xianyang 712100, China
| | - Yanmin Liang
- College of Chemistry & Pharmacy, Northwest A&F University, Xianyang 712100, China
| | - Yingsha Liu
- Department of Biological Engineering, Yangling Vocational and Technical College, Xianyang 712100, China
| | - Wentao Zhang
- College of Chemistry & Pharmacy, Northwest A&F University, Xianyang 712100, China
| | - Shuo Shi
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
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14
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Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Bu N, Huang L, Cao G, Lin H, Pang J, Mu R, Wang L. Konjac glucomannan/Pullulan films incorporated with cellulose nanofibrils-stabilized tea tree essential oil Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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17
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Li S, Fan M, Deng S, Tao N. Characterization and Application in Packaging Grease of Gelatin-Sodium Alginate Edible Films Cross-Linked by Pullulan. Polymers (Basel) 2022; 14:polym14153199. [PMID: 35956713 PMCID: PMC9371049 DOI: 10.3390/polym14153199] [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: 07/19/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 11/21/2022] Open
Abstract
Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.
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Affiliation(s)
- Shuo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-65-710-706
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18
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Zhang L, Wang W, Ni Y, Yang C, Jin X, Wang Y, yang Y, Jin Y, Sun J, Wang J. ZnO/C-mediated k-carrageenan based pseudo-pasteurization films for kumquat preservation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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19
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Suvarna V, Nair A, Mallya R, Khan T, Omri A. Antimicrobial Nanomaterials for Food Packaging. Antibiotics (Basel) 2022; 11:antibiotics11060729. [PMID: 35740136 PMCID: PMC9219644 DOI: 10.3390/antibiotics11060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/21/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
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Affiliation(s)
- Vasanti Suvarna
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
| | - Arya Nair
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Rashmi Mallya
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Tabassum Khan
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
- Correspondence: (T.K.); (A.O.)
| | - Abdelwahab Omri
- The Novel Drug & Vaccine Delivery Systems Facility, Department of Chemistry and Biochemistry, Laurentian University, Sudbury, ON P3E 2C6, Canada
- Correspondence: (T.K.); (A.O.)
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20
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Fang Y, Wu W, Qin Y, Liu H, Lu K, Wang L, Zhang M. Recent development in antibacterial activity and application of nanozymes in food preservation. Crit Rev Food Sci Nutr 2022; 63:9330-9348. [PMID: 35452320 DOI: 10.1080/10408398.2022.2065660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Nanozymes with excellent broad-spectrum antibacterial properties offers an alternative strategy for food preservation. This review comprehensively summarized the antibacterial mechanisms of nanozymes, including the generation of reactive oxygen species (ROS) and the destruction of biofilms. Besides, the primary factors (size, morphology, hybridization, light, etc.) regulating the antibacterial activity of different types of nanozymes were highlighted in detail, which provided effective guidance on how to design highly efficient antibacterial nanozymes. Moreover, this review presented elaborated viewpoints on the unique applications of nanozymes in food preservation, including the selection of nanozymes loading matrix, fabrication techniques of nanozymes-based antibacterial films/coatings, and the recent advances in the application of nanozymes-based antibacterial films/coatings in food preservation. In the end, the safety issues of nanozymes have also been mentioned. Overall, this review provided new avenues in the field of food preservation and displayed great prospects.
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Affiliation(s)
- Yan Fang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Wanfeng Wu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Yanan Qin
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Haoqiang Liu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Kang Lu
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Liang Wang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
| | - Minwei Zhang
- College of Life Science & Technology, Xinjiang University, Urumqi, China
- The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
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21
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Pal K, Sarkar P, Anis A, Wiszumirska K, Jarzębski M. Polysaccharide-Based Nanocomposites for Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2021; 14:5549. [PMID: 34639945 PMCID: PMC8509663 DOI: 10.3390/ma14195549] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 12/12/2022]
Abstract
The article presents a review of the literature on the use of polysaccharide bionanocomposites in the context of their potential use as food packaging materials. Composites of this type consist of at least two phases, of which the outer phase is a polysaccharide, and the inner phase (dispersed phase) is an enhancing agent with a particle size of 1-100 nm in at least one dimension. The literature review was carried out using data from the Web of Science database using VosViewer, free software for scientometric analysis. Source analysis concluded that polysaccharides such as chitosan, cellulose, and starch are widely used in food packaging applications, as are reinforcing agents such as silver nanoparticles and cellulose nanostructures (e.g., cellulose nanocrystals and nanocellulose). The addition of reinforcing agents improves the thermal and mechanical stability of the polysaccharide films and nanocomposites. Here we highlighted the nanocomposites containing silver nanoparticles, which exhibited antimicrobial properties. Finally, it can be concluded that polysaccharide-based nanocomposites have sufficient properties to be tested as food packaging materials in a wide spectrum of applications.
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Affiliation(s)
- Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
| | - Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11421, Saudi Arabia;
| | - Karolina Wiszumirska
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
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