Antioxidant and antibacterial properties of essential oils-loaded β-cyclodextrin-epichlorohydrin oligomer and chitosan composite films

Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat

Electrospinning is a versatile technique for obtaining nano/micro fibers which are able to significantly change the active properties of composite materials and bring in new dimensions to agri-food applications. Composite bio-based packaging materials obtained from whey proteins, functionalized with thyme essential oil (TEO) and reinforced by electrospun polylactic acid (PLA) fibers, represent a promising solution for developing new active food packaging using environmentally friendly materials. The aim of this study is to obtain and characterize one-side-active composite films covered with a PLA fiber mat: (i) WF/G1, WF/G2, and WF/G3 resulting from electrospinning with one needle at different electrospinning times of 90, 150, and 210 min, respectively, and (ii) WF/G4 obtained with two face-to-face needles after 210 min of electrospinning. While TEO bioactivity is mainly related to its antimicrobial and antioxidant properties, the PLA fiber mat uplifted the composite mechanical and barrier properties of films. The bi-layer films obtained were characterized by SEM, showing the distribution of the electrospun fiber mat and an increased thickness of the PLA layer from WF/G1 to WF/G4, while FTIR spectra showed the structural vibrations of the functional groups. The experimental results show that WF/G4 have a FTIR fingerprint resembling PLA, retained ~50% of the volatile compounds present in the uncovered film (WF/TEO), while it only had 1.41 ± 0.14 (%) of the permeability to octanol of the WF/G1 film. WF/G4 exhibited 33.73% of the WVP of WF/G1 and displayed the highest tensile strength, about 2.70 times higher than WF/TEO. All films studied revealed similar antimicrobial effect against Bacillus cereus, Geotrichum candidum, and Rhodotorula glutinis and good antiradical activity, thus demonstrating good prospects to be applied as food packaging materials. WF/G composite materials are good candidates to be used as bioactive flavoring primary packaging in hard cheese making.

Development, characterization and application of chitosan/locust bean gum based multifunctional green food packaging containing Koelreuteria paniculata Laxm. bracts extract and Ti-carbon dots

Multifunctional green food packaging films were developed by incorporating Koelreuteria paniculata Laxm. bract extract (KBE) and bio-waste-derived Ti-doped carbon dots (Ti-CDs) into a chitosan/locust bean gum (CG) matrix for the first time. Results from FTIR and XRD demonstrated the precise bonding of Ti-CDs to CG through a Schiff base reaction and hydrogen bonding, while KBE was effectively immobilized within the film matrix via hydrogen bonding. SEM and TGA analysis demonstrated enhanced thermal stability and density of the films. Addition of Ti-CDs synergistically improved the barrier properties and mechanical strength of the films through enhanced hydrogen bonding and Schiff base reactions. Specifically, the incorporation of 3 wt% Ti-CDs increased the oxygen barrier properties, tensile strength, water resistance, and vapor permeability of CG films by approximately 1.18, 0.75, and 1.51 times, respectively. Furthermore, the antimicrobial and antioxidant capabilities were significantly improved with the addition of KBE to films. The CG-3%CDs-KBE film coating effectively prolonged the shelf life of strawberries. Additionally, these films exhibited superior pH responsiveness and ammonia-sensitivity, enabling visual monitoring of shrimp freshness during storage. Importantly, CG-3%CDs-KBE films exhibited biodegradability in soil and displayed good biosafety. Overall, these findings underscore the promising potential of CG-3%CDs-KBE films as multifunctional green food packaging materials.

Development and characterization of polyvinyl alcohol/chitosan crosslinked malic acid composite films with curcumin encapsulated in β-cyclodextrin for food packaging application

Considering that fruits are vulnerable to damage and waste during stockpiling, transport and marketing. Given this, an innovative curcumin inclusion compound (Cur@β-CD) was devised in this study to introduce oil-soluble curcumin (Cur) into water-soluble polyvinyl alcohol (PVA) materials, thereby fabricating food packaging films endowed with excellent properties. DPPH test manifested that the oxidation resistance for PCOMC-Cur@β-CD film was 95 % above PVA material. It was ascribed to the fact that the Cur@β-CD elevated the water solubility of Cur while the increase of water solubility heightened the antioxidant effect for Cur in the film. Additionally, the chitosan (CS) was crosslinked with malic acid (MA), which elevated the barrier property of the film, reduced the amount of oxygen transmission and further retarded the oxidation reaction of the fruits for packaging. The antibacterial test demonstrated that the antibacterial rates of PCOMC-Cur@β-CD film against E. coli and S. aureus reached 92 % and 95 %, respectively, which was attributed to the slow release of Cur when Cur@β-CD was dissolved in PVA material and the Schiff base reaction between Cur and amino groups on CS. These findings indicate that the PCOMC-Cur@β-CD film developed in this work can provide certain insights into the field of food packaging.

Appraisal terpenoids rich Boswellia carterri ethyl acetate extract in binary cyclodextrin oligomer nano complex for improving respiratory distress

Boswellia carterii (BC) resins plants have a long historical background as a treatment for inflammation, as indicated by information originating from multiple countries. Twenty-seven diterpenoids have been identified in ethyl acetate and total methanol BC, comprising seventeen boscartins of the cembrane-type diterpenoids and ten boscartols of the prenylaromadendrane-type diterpenoids. Moreover, twenty-one known triterpenoids have also been found, encompassing nine tirucallane-type, six ursane-type, four oleanane-type, and two lupane-type. The cembrane-type diterpenoids hold a significant position in pharmaceutical chemistry and related industries due to their captivating biological characteristics and promising pharmacological potentials. Extraction of BC, creation and assessment of nano sponges loaded with either B. carterii plant extract or DEX, are the subjects of our current investigation. With the use of ultrasound-assisted synthesis, nano sponges were produced. The entrapment efficiency (EE%) of medications in nano sponges was examined using spectrophotometry. Nano sponges were characterized using a number of methods. Within nano sponges, the EE% of medicines varied between 98.52 ± 0.07 and 99.64 ± 1.40%. The nano sponges' particle sizes varied from 105.9 ± 15.9 to 166.8 ± 26.3 nm. Drugs released from nano sponges using the Korsmeyer-Peppas concept. In respiratory distressed rats, the effects of BC plant extract, DEX salt and their nano formulations (D1, D5, P1 and P1), were tested. Treatment significantly reduced ICAM-1, LTB4, and ILβ 4 levels and improved histopathologic profiles, when compared to the positive control group. Boswellia extract and its nano sponge formulation P1 showed promising therapeutic effects. The effect of P1 may be due to synergism between both the extract and the formulation. This effect was achieved by blocking both ICAM-1 and LTB4 pathways, therefore counteracting the effects of talc powder.

Effect of clove essential oil nanoemulsion on physicochemical and antioxidant properties of chitosan film

This study evaluated the physicochemical and antioxidant properties of clove essential oil (0, 0.2, 0.4, 0.6, 0.8, 1.0 % v/v) nanoemulsion (CEON) loaded chitosan-based films. With the increasing concentrations of the CEON, the thickness, b* and ΔE values of the films increased significantly (P < 0.05), while L* and light transmission dropped noticeably (P < 0.05). The hydrogen bonds formed between the CEON and chitosan could be demonstrated through Fourier-transform infrared spectra, indicating their good compatibility and intermolecular interactions. Furthermore, the added CEON considerably reduced the crystallinity and resulted in a porous structure of the films, as observed through X-ray diffraction plots and scanning electron microscopy images, respectively. This eventually led to a drop in both tensile strength and moisture content of the films. Moreover, the antioxidant properties were significantly enhanced (P < 0.05) with the increase in the amount of clove essential oil (CEO) due to the encapsulation of CEO by the nanoemulsion. Films containing 0.6 % CEO had higher elongation at break, higher water contact angle, lower water solubility, lower water vapor permeability, and lower oxygen permeability than the other films; therefore, such films are promising for application in meat preservation.

Design and preparation of novel antioxidant and antibacterial films containing procyanidins and phycocyanin for food packaging

The purpose of this study was to design a novel antioxidant and antibacterial film for food packaging using food-grade raw materials. The films were designed and fabricated based on carboxymethyl chitosan and pectin incorporated with procyanidins (PCs) and phycocyanin (Phy) by the tape casting method. The effects of different proportions of PCs and Phy on the properties and functions of the prepared films were studied. The results showed that the thickness of films could range from 55 to 70 μm, with dense network structure and uniform distribution of elements. Compared with C-Film group, the film loaded with PCs and Phy had lower water solubility and swelling rate, and higher tensile strength and elongation at break. FITR and XRD spectra revealed the molecular interaction mechanism among carboxymethyl chitosan, pectin, PCs and Phy, which could effectively endow the films with ultraviolet barrier properties. Moreover, the addition of PCs and Phy could effectively improve the antioxidant capacity and antibacterial effect of films, for example, the free radical scavenging abilities of most films were above 80% when the concentration of PCs was 40 μg mL-1. In view of these functional properties, the prepared film containing PCs and Phy have been successfully used in food packaging, which was proved by the preservation experiment of grapes. This study can provide theoretical and technical guidance for the preparation of biodegradable antibacterial films, and their application in the food packaging field.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Preparation of aromatic β-cyclodextrin nano/microcapsules and corresponding aromatic textiles: A review

Fragrance finishing of textiles is receiving substantial interest, with aromatherapy being one of the most popular aspects of personal health care. However, the longevity of aroma on textiles and presence after subsequent launderings are major concerns for aromatic textiles directly loaded with essential oils. These drawbacks can be weakened by incorporating essential oil-complexed β-cyclodextrins (β-CDs) onto various textiles. This article reviews various preparation methods of aromatic β-cyclodextrin nano/microcapsules, as well as a wide variety of methods for the preparation of aromatic textiles based on them before and after forming, proposing future trends in preparation processes. The review also covers the complexation of β-CDs with essential oils, and the application of aromatic textiles based on β-CD nano/microcapsules. Systematic research on the preparation of aromatic textiles facilitates the realization of green and simple industrialized large-scale production, providing needed application potential in the fields of various functional materials.

Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives.. [DOI: 10.21203/rs.3.rs-2226110/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared. Orange oil (O) was blended with different essential oils (EOs) having high antioxidant activity. The orange oil and the O-EOs blends were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and evaluation of radical scavenging activity. Combinations of two water soluble β-cyclodextrine polymers, 2-hydroxypropyl-β-cyclodextrine (2-HP-β-CD) and epihydrin-β-cyclodextrin (EPI-β-CD) were prepared at different molar ratios (3: 1 and 1: 3, F1 and F2, respectively). The O-EOs blends that showed the highest antioxidant activities and best odour qualities were encapsulated with F1 and F2, separately. The orange flavoured inclusion complexes were prepared by freeze drying method. The particle sizes of the inclusion complex powders were in the nanoscale. Characterization of the inclusion complexes nanoparticles were performed by scanning electron microscopy (SEM), Fourier transform infrared microscopy (FT-IR). The results confirmed the successful formation of the inclusion complexes. However, inclusion complex of O-EOs blend with F1 (O-F1C-IC) showed the smallest particle size (113.9 ± 15.9 nm), the more negative zeta potential (-27.1 ± 1.27 mV), the highest encapsulation efficiency (95.51%) and best odour quality. Therefore, it was mixed with an effervescent powder having high acceptable characteristics. The orange flavoured effervescent powder showed superior flowability.

Facile Preparation of Cellulose Bioplastic from Cladophora sp. Algae via Hydrogel Method

Bioplastic has been widely studied in the past decades as a replacement for non-biodegradable and non-environmentally friendly plastic. One of the promising materials to produce bioplastic is cellulose. However, it is rarely used as the main component for bioplastic production. This study reports a facile process to prepare bioplastic using the pure cellulose content of Cladophora sp. algae via the hydrogel method. The effect of epichlorohydrin (ECH) concentrations as the cross-linking agent was investigated toward the biodegradability, thermal, and mechanical properties of the cellulose bioplastic obtained. The results showed that ECH concentrations affected the properties of the cellulose bioplastic produced due to the number of cross-links formed during the process. The cellulose bioplastic possessed relatively high thermal and mechanical properties. The cellulose bioplastic performed excellent biodegradability, as it was degraded by more than 40% within five days. Thus, the cellulose of Cladophora sp. algae has the potential to be developed as the main component for bioplastic application.

Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation

The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.

A review: Silver–zinc oxide nanoparticles – organoclay-reinforced chitosan bionanocomposites for food packaging

Research on bionanocomposites has been developed, while its application as food packaging is still being explored. They are usually made from natural polymers such as cellulose acetate, chitosan (CS), and polyvinyl alcohol. Bionanocomposite materials can replace traditional non-biodegradable plastic packaging materials, enabling them to use new, high-performance, lightweight, and environmentally friendly composite materials. However, this natural polymer has a weakness in mechanical properties. Therefore, a composite system is needed that will improve the properties of the biodegradable food packaging. The aim of this mini-review is to demonstrate recent progress in the synthesis, modification, characterization, and application of bionanocomposites reported by previous researchers. The focus is on the preparation and characterization of CS-based bionanocomposites. The mechanical properties of CS-based food packaging can be improved by adding reinforcement from inorganic materials such as organoclay. Meanwhile, the anti-bacterial properties of CS-based food packaging can be improved by adding nanoparticles such as Ag and ZnO.

A Bioactive Chitosan-Based Film Enriched with Benzyl Isothiocyanate/α-Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.

Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network

In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.