Natural antioxidants-based edible active food packaging: An overview of current advancements

Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage

The objective of this study was to develop a bio-nanocomposite coating (CQSC) by combining chitosan quaternary ammonium salt (CQAS) and sericin (SC) with biomass-derived carbon dots (CDs) to extend the shelf life of Chinese flowering cabbage (CFC). The effects of different concentrations of CDs (0.2, 0.4, 0.6, 0.8, and 1.0 mg/mL) on the physicochemical, structural, and functional activity of nanocomposite particles were evaluated. CQAS exhibited strong inhibitory effects against Escherichia coli and Bacillus subtilis. Moreover, the application of CQSC on CFC significantly reduced mass losses, slowed the increase in lignin content, maintained ascorbic acid and chlorophyll levels, inhibited the growth of microorganisms, and preserved the unique texture and aroma of CFC during storage at 10 °C compared with uncoated CFC. The results will contribute to the further development of CDs coatings to improve the postharvest preservation effect of fruits and vegetables.

Fabrication of corn starch-based composite films functionalized by Rosa roxburghii Tratt fruit pomace via extrusion compression molding for active food packaging

In this study, various levels (0 %-30 % w/w, based on corn starch) of Rosa roxburghii Tratt fruit pomace (RRTP) were used as antioxidant fillers to develop corn starch (CS)-based bioactive films via the extrusion compression molding technique. The results showed that incorporating RRTP into CS could remarkably improve the barrier, mechanical and antioxidant properties of the films compared to pure CS film. In particular, the composite film containing 30 % RRTP had the lowest water vapor permeability and oxygen permeability of 2.94 × 10-10 g·m·m-2·s-1·Pa-1 and 0.87 × 10-14 kg·m·m-2·s-1·Pa-1, respectively, together with the highest tensile strength of 3.41 MPa and the strongest DPPH scavenging activity of 88.59 %. LCMS analysis confirmed that RRTP contained many phenolic compounds, which conferred high antioxidant activity to the composite films. Additionally, FTIR analyses demonstrated the formation of hydrogen bonds between CS and RRTP, along with good compatibility as confirmed by XRD and SEM. More importantly, the mushrooms packaged in the CS/30%RRTP film maintained optimal appearance and freshness after 12 days at 4 °C, demonstrating the promising role as antioxidant active packaging for food, following new trends for functional packaging.

Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose

Food coatings are efficient preservative measures, a crucially needed approach to meet hunger growth as well as food management. In the current study, the construction of an efficient coating using alginate polymer fortified with antioxidant rice straw-hemicellulose hydrolysate was examined. Rice straw hemicellulose fraction was extracted under thermal alkaline conditions with a recovery percentage of 15.8%. The extracted hemicellulose fraction was enzymatically hydrolyzed with microbial xylanase with hydrolysis percentage of 53.8%. Characterization of the produced hydrolysate was performed with the aid of thin layer chromatographic analysis (TLC), high-performance liquid chromatographic analysis (HPLC), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) analysis. The reported data showed that xylobiose (240.68 mg/g) in addition to coumaric (383.33 µg/g) and ferulic acid (298.77 µg/g) as the main constituents of the carbohydrate and the polyphenolic contents, respectively. The hydrolysate possessed antioxidant capacity that significantly increased in a direct correlation with the concentration of the hydrolysate. Finally, the prepared coating solution effectiveness in the preservation of lemon slices against fungal growth was monitored up to 20 days with a significant concentration dependent decrease in weight loss and an increase in its antioxidant activity. The combination of xylooligosaccharide-rich rice straw hydrolysate with alginate-based coating not only improved the storage shelf-life of fresh fruits and vegetables but also provided microbial safety and potential benefits for human health.

Characterization of exopolysaccharide / starch composite film incorporated with TiO2 nanoparticles and its application in chilled meat preservation

Multifunctional food packaging composite films were prepared using Pediococcus acidilactici J1 exopolysaccharide (EPS), potato starch (PS) and TiO2 nanoparticles by casting method. The microstructure, physicochemical properties and antibacterial activity of EPS/PS composite films with different weight ratio of TiO2 nanoparticles were characterized. Transmission electron microscope (TEM), scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed the uniform distribution of TiO2 nanoparticles in the EPS/PS matrix. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) results indicated that the interaction between polymers and nanoparticles through non-covalent bonds. When TiO2 nanoparticles were added at 1 % (wt), the composite film had higher barrier properties against water vapor and UV-vis light, and better mechanical properties then EPS/PS film. Notably, EPS/PS/1%TiO2 composite film exhibited good antioxidant and antibacterial activity against Escherichia coli and Staphylococcus aureus. Through the analysis of the quality indexes and microbial community structure during the storage of chilled meat, the composite film slowed the oxidation rate of chilled meat and inhibited the growth of dominant spoilage bacteria, effectively extending its shelf life. All results suggested that EPS/PS/1%TiO2 composite film could serve as an effective packaging material for chilled meat, providing a novel approach to solve its limited shelf-life problem.

Date seed extract encapsulated-MCM-41 incorporated sodium alginate/starch biocomposite films for food packaging application

In this study, we developed active bio-composite films using a sodium alginate/starch (1:1) matrix incorporating date seed extract encapsulated mesoporous silica (DSE@MCM-41) up to 7.5 wt%. Incorporating DSE@MCM-41 significantly improved the films' properties, enhancing antioxidant efficacy and UV-blocking capabilities. Notably, the films exhibited a 29.5 % increase in tensile strength, a 34.81 % decrease in water absorption, and a reduction in water vapor permeability to 1.76 × 10-8 g m-1.h-1.pa-1 at 5 wt% DSE@MCM-41 concentration. These enhancements, coupled with sustained DSE release, effectively extended the shelf life of black grapes by up to 16 days. These results demonstrate the potential of DSE@MCM-41-incorporated bio-composite films to improve food preservation and extend shelf life, making them suitable candidates for advanced food packaging systems.

Preparation of multi-barrier and multi-functional paper-based materials by chitosan, ethyl cellulose and green walnut husk biorefinery products for sustainable food packaging

The growing interest in paper-based materials for packaging is driven by their renewable and eco-friendly characteristics. However, their poor barrier performance against water, oil, and gas limits their application in the food packaging industry. In this study, we developed a simple dual-layer coating method to create water- and oil-repellent, gas barrier, antioxidant, and antibacterial paper-based materials using naturally-derived materials, including chitosan (CS), ethyl cellulose (EC), and cascade biorefinery products from green walnut husk (GWHE and CNC). The bottom CS/CNC oil-resistant coating and the top EC/GWHE water-resistant coating were applied to the paper surface. The synergistic effect of these coatings enhances the gas barrier and imparts functional properties to the paper. Compared to uncoated paper, the dual-layer-coated paper demonstrated a 239.1 % increase in tensile index, a higher kit rating value of 12/12, a lower Cobb 60 value of 3.21 mg/m2, a 44.0 % decrease in water vapor permeability (WVP), and a 90.7 % reduction in air permeability (AP). Additionally, this coated paper exhibited good antioxidant and antibacterial properties and favorable biodegradability. This study provides novel insights into the valorization of GWH waste and presents a sustainable strategy for producing high-performance paper-based materials for food packaging applications.

Water-dispersible macromolecular antioxidants for toughening and strengthening cellulose membranes

Biodegradable packaging materials from cellulose are eco-friendly alternatives to traditional petroleum-based plastics. Balancing its mechanical properties as well as protective values (antioxidation, oxygen barrier, etc.) is critical. However, most studies to improve its antioxidation performance were accompanied by sacrificed mechanical properties. In the current work, a series of linear -COOH functionalized phenolic polymers were prepared from phenolic compounds (vanillin, 3,4-dihydroxy benzaldehyde) through a facile tri-component thiol-aldehyde polycondensation. While circumventing the cumbersome protection-deprotection of phenol groups, the one-pot strategy also affords water dispersible polymers for fabricating composites with cellulose nanofibers in an aqueous medium. After introducing 5-10 wt% of the copolymers, a minor soft phase was formed inside the composites, contributing to enhanced mechanical strength, toughness, antioxidation capability, and ultra-violet blocking performance, while its oxygen barrier property was well maintained.

Multifunctional and edible egg white/amylose-tannin bilayer film for perishable fruit preservation

The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste.

Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation

Incorporating polysaccharide-based composite films with nanobiotechnology offers a new strategy for food preservation. This study initially focuses on the preparation of tea polyphenol nanoparticles (TPNP), novel and derived from natural antibacterial agents, which serve to improve stability. Afterwards chitosan-based composite films loaded with TPNP (CTN film) were developed using solution casting method. The incorporation of TPNP significantly improved the UV/water/oxygen barrier properties, mechanical properties and thermal stability, alongside notable physical properties including water contact angle (93.65 ± 0.04°), low water vapor permeability (33.72 ± 3.32 g/m2h) and oxygen permeability (0.11 ± 0.02 g/m2h), tensile strength (61.83 ± 0.70 %), and elongation at break (31.60 ± 6.12 %). The CTN film not only exhibited exceptional biodegradability and nontoxicity, but also demonstrated remarkable antimicrobial efficacy against Escherichia coli and Bacillus subtilis. Additionally, it showcased potent antioxidant activity, boasting DPPH and ABTS radical scavenging rates up to 89.25 ± 0.18 % and 93.84 ± 0.42 %. The CTN film was successfully formed on the surface of strawberries through dip-coating process and their shelf life was extended from 4 to 6 days at 20 °C without side-effect on the weight loss, harness, pH and total soluble solids, illustrating its potential for enhancing food preservation.

Fluorescent carbon dots in situ polymerized biodegradable semi-interpenetrating tough hydrogel films with antioxidant and antibacterial activity for applications in food industry

A flexible, antioxidant, biodegradable, and UV-resistant polymeric nanocomposite hydrogel with heteroatom-doped carbon dots (CDs) has been fabricated using a simple one-step in situ free radical gelation process. The hydrogel formation and their physico-mehcanical characteristics have been assessed by rheology, uniaxial tensile and compression testing. The water uptake behaviour of the hydrogels is controlled by the CDs by manipulating their internal morphology and porosity. The porous nature of the hydrogels has been found from their scanning electron microscopic images which are also supported by their anomalous diffusion-based transport mechanism. The rheological signatures of the hydrogels show delayed network rupturing due to the secondary physical crosslinking alleviated by CDs. Moreover, CDs are directly influencing the permeabilites (oxygen and moisture) by lowering the values compared to their neat hydrogel films which are essential for a packing material. The biodegradability of the hydrogel films showed gradual weight loss (<75 %) within 3 weeks. The hydrogel films also have been qualified to be acted as antibacterial and antioxidant material. The shelf-life and non-leaching of CDs from gel matrices are also performed which shows its excellent capability to be used as a potential antibacterial, biodegradable, antioxidant alternative packaging material in food sectors.

Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration

Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency.

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Characterization of sodium alginate-carrageenan films prepared by adding peanut shell flavonoids as an antioxidant: Application in chilled pork preservation

This study prepared and characterized sodium alginate and carrageenan (SAC) composite films incorporated with peanut shell flavonoids (PSFs). PSFs compound identification research was implemented. The physicochemical features of PSFs-SAC composite films and their ability to preserve chilled pork in a 4 °C refrigerator were determined. PSFs consist of luteolin, eriodictyol, 5,7-dihydroxychromone, and 8 other components. They significantly improved the mechanical properties, barrier properties, thermal stability, and antioxidant properties of SAC composite films (P < 0.05). PSFs were also responsible for increasing the density of the film structure between the sodium alginate and carrageenan molecules. During storage, compared with the control group, the prepared PSFs-SAC composite films did not allow the total viable count (TVC), pH and total volatile base nitrogen (TVB-N) of the chilled pork to increase rapidly. Further, they were able to inhibit lipid oxidation more effectively (P < 0.05). For these reasons, the use of the PSFs-SAC composite films prolonged shelf life of chilled pork from 6 days to the 12 days. Therefore, PSFs-SAC composite films are expected to be used as bioactive substances in food preservation.

Recent Progress of Biodegradable Polymer Package Materials: Nanotechnology Improving Both Oxygen and Water Vapor Barrier Performance

Biodegradable polymers have become a topic of great scientific and industrial interest due to their environmentally friendly nature. For the benefit of the market economy and environment, biodegradable materials should play a more critical role in packaging materials, which currently account for more than 50% of plastic products. However, various challenges remain for biodegradable polymers for practical packaging applications. Particularly pertaining to the poor oxygen/moisture barrier issues, which greatly limit the application of current biodegradable polymers in food packaging. In this review, various strategies for barrier property improvement are summarized, such as chain architecture and crystallinity tailoring, melt blending, multi-layer co-extrusion, surface coating, and nanotechnology. These strategies have also been considered effective ways for overcoming the poor oxygen or water vapor barrier properties of representative biodegradable polymers in mainstream research.

Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review

The increasing world population means an increased demand for sustainable processes and products related to foods, particularly those with added health benefits. Plants can be an alternative source of nutritional and biofunctional ingredients. Cytisus plants are an underexploited bioresource, currently prevalent in the Mediterranean Basin and western Asia. This manuscript addresses the processing potential of Cytisus plants for the development of added-value products, including food formulations, food packaging, cosmetics, and therapeutic applications. Most research has reported that Cytisus spp. are a promising source of inexpensive bioactive polyphenol compounds. Cytisus flowers should be considered and exploited as raw materials for the development of new food ingredients (antioxidants, preservatives, additives, etc.), nutraceuticals, or even direct therapeutic agents (anticancer, antibacterial, etc.). In order to evaluate the socioeconomic effect of these underutilized plants, more research is needed to assess their valorization for therapeutic and dietary possibilities, as well as the economic impact.

Advances of blend films based on natural food soft matter: Multi-scale structural analysis

The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.

Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review

Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.

Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods

Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.

Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging

Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.

Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat

Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).

Evaluation of the Antioxidant and Antimicrobial Potential of SiO2 Modified with Cinnamon Essential Oil (Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films

One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO₂) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO₂ NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO₂ improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10^-8 g Pa^-1 h^-1 m^-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO₂ a good component to produce active packaging.

A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization

Active packaging derived from polysaccharides plays an important role in prolonging the shelf life of food. In this study, cinnamon essential oil (CEO)-loaded chitosan nanoparticles (CNs) were prepared and embedded in hydroxypropyl methylcellulose (HPMC)/hydroxypropyl starch (HPS) blends to enhance the physicochemical and biofunctional properties of the formed films. Different concentrations (25, 50, 75, and 100 μL/mL) of CEOs were encapsulated with CNs to form CEO-CNs, as confirmed by Fourier Transform Infrared Spectrometer (FTIR), X-Ray Diffraction (XRD), and scanning electron microscope (SEM) images. The prepared CEO-CNs were incorporated into the HPMC/HPS film-forming matrix to prepare reinforced nanocomposite films. SEM images showed that the CEO-CNs were dispersed in the HPMC/HPS matrix, thus filling the void space in the composite matrix and significantly improving the mechanical and barrier properties of the bio-nanocomposite films. The elongation at break of the reinforced films improved from 8.54 ± 0.53 MPa to 24.81 ± 0.47 MPa, and the water vapor permeability was reduced by nearly 30 %. FTIR and XRD analyses indicated the formation of hydrogen bonds between CEO-CNs and HPMC/HPS polymer molecules. Release studies showed that the nanocomposite film was capable of sustained release of CEO, which imparted antioxidant (radical scavenging activity of 27.66-42.19 %) and antimicrobial properties (inhibition of Escherichia coli and Aspergillus flavus growth). Therefore, these HPMC/HPS nanocomposite films with enhanced properties may have great potential for food preservation.

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae

It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.

Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation

The problem of environmental plastic contamination is one of the most serious issues facing our world today. The majority of the packaging materials used to preserve food are made of plastic which is considered an environmental issue. Natural kaolinite clay (KC) and Ficus leaf extract (FLE) were combined with chitosan in this work to create a novel antioxidant and biodegradable food packaging film. Chitosan/KC/FLE film was compared to chitosan film, Chitosan/KC, and Chitosan/FLE films in terms of structural, physical, and functional aspects. The addition of FLE and/or KC significantly improved the light and moisture barrier characteristics, mechanical properties, and antioxidant capabilities of chitosan film. Moreover, KC addition had a remarkable impact on the water vapor permeability and the biodegradability of the chitosan film. Because of the synergistic action of FLE and KC, the Chitosan/KC/FLE film delivered strong barrier and antioxidant capabilities. Furthermore, Chitosan/KC/FLE film was tested as packaging material on fresh-cut apple slices and demonstrated good food preservation regarding the weight loss, browning index, and total phenolic content of the fruit. According to our findings, Chitosan/KC/FLE film might be employed as a possible food packaging material in the food industry.

Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application

This study aimed to investigate the effect of halloysite nanotubes (HNTs) on the physicochemical characteristics of the soy protein isolated/basil seed gum (SPI/BSG) film activated with propolis (PP). The obtained results of scanning electron microscope (SEM), thermal gravimetric analysis (TGA), and tensile investigations illustrated that the addition of HNTs as nanofiller led to positive changes in the morphology, thermal stability, and mechanical characteristics of SPI/BSG films. The barrier properties of films considerably decreased with incorporation of HNTs. Furthermore, the encapsulation of PP as bioactive agent into the produced films significantly increased (P < 0.05) the antioxidant potential of the samples in DPPH radical-scavenging activity assays. The antibacterial effects of film also significantly increased (P < 0.05) after the encapsulation of PP. In conclusion, the produced films illustrated acceptable efficiency for usage in food packaging system.

Stabilization Activity of Kelp Extract in Ethylene-Propylene Rubber as Safe Packaging Material

This paper presents the stabilization effects of the solid extract of kelp (Ascophyllum nodosum) on an engineering elastomer, ethylene-propylene copolymer (EPR), which may be used as packaging material. Progressive increase in additive loadings (0.5, 1, and 2 phr) increases the oxidation induction time for thermally aged rubber at 190 °C from 10 min to 30 min for pristine material and modified polymer by adding 2 phr protection powder. When the studied polymer is γ-irradiated at 50 and 100 kGy, the onset oxidation temperatures increase as a result of blocking the oxidation reactivity of free radicals. The stabilization effect occurs through the activity of alginic acid, which is one of the main active components associated with alginates. The accelerated degradation caused by γ-exposure advances more slowly when the kelp extract is present. The OOT value for the oxidation of EPR samples increases from 130 °C to 165 °C after the γ-irradiation of pristine and modified (2 phr of kelp powder) EPR, respectively. The altered oxidation state of EPR samples by the action of γ-rays in saline serum is faster in neat polymer than in stabilized material. When the probes are placed in physiological serum and irradiated at 25 kGy, the OOT value for neat EPR (145 °C) is much lower than the homologous value for the polymer samples protected by kelp extract (153 °C for the concentration of 0.5 phr, 166 °C for the concentration of 1 phr, and 185 °C for the concentration of 2 phr).

Effects of Quercetin and Organically Modified Montmorillonite on the Properties of Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch Active Packaging Films

The poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) film stands out owing to its acceptable price, low impact on the environment, and excellent mechanical properties. The main objective of this study was to improve the antioxidant properties of the PBAT/TPS film by incorporation of quercetin (Q) through the extrusion blow process. Another specific objective was to incorporate the organically modified montmorillonite (OMMT) to prolong the release of Q and improve the poor barrier properties of the PBAT/TPS/Q film. The films were analyzed in terms of their morphology, mechanical properties, gas and water barrier properties, and antioxidant and anti-UV properties. Optimization of the OMMT content resulted in a fiber-like, co-continuous morphology of the PBAT/TPS/Q film. The incorporation of quercetin enhanced the antioxidant and anti-UV properties of the PBAT/TPS film, while OMMT improved the mechanical properties, ultraviolet barriers, and gas and water barrier properties. The results show that the films incorporating Q and OMMT provided the oxygen and water barrier by up to 94 and 54%, respectively. Also, the amount of polymer required for 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition is as low as 0.03 g, and the UV transmission rate was reduced by about 50%. Moreover, PBAT/TPS/Q/OMMT films successfully delayed the decay of the banana and blueberry due to their excellent antioxidant properties and suitable water vapor permeability.

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application

Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applications. They are also a promising reservoir of bioactive compounds, where various phytochemicals, such as polyphenolic compounds, capable of maintaining and improving well-being, are present in abundant quantities. Plants from Malvaceae and Cannabaceae families are known for their fibre-rich stems that benefit humankind by serving numerous purposes. For many centuries they have been exploited extensively for various commercial and industrial uses. Their seeds, which are often regarded as a by-product of fibre processing, have been scientifically discovered to have an essential role in combating hypercholesterolemia, diabetes, cancer, and oxidative stress. Maximizing the use of these agricultural wastes can be a promising approach to creating a more sustainable world, in accordance with the concept of Sustainable Development Goals (SDGs).

The Green Era of Food Packaging: General Considerations and New Trends

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)-gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS-gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin

To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (w/v) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed. The response of these materials against pH changes was evaluated with buffers of different pH. When the films were exposed to a series of pH buffers (pH 3, 5, 9, 11, and 13), the RCA-associated films displayed a spectacular colour response. In addition, the ability of the starch matrix to overcome the leaching and release of anthocyanins was investigated. Higher concentrations of RCA can maintain the colour difference of films after being immersed in a series of buffer solutions ranging from acidic to basic conditions. Other than that, incorporating RCA extracts into the starch formulation increased the thickness whereas the water content, swelling degree, tensile strength, and elongation at break decreased as compared to films without RCA. The immobilisation of anthocyanin into the film was confirmed by the FTIR measurements. The surface patterns of films were heterogeneous and irregular due to the presence of RCA extract aggregates, which increased as the extract concentration enhanced. However, this would not affect the properties of films. An increase in thermal stability was noted for the anthocyanin-containing films at the final stage of degradation in TGA analysis. It is concluded that RCA and sago starch formulation has great potential to be explored for food packaging purposes.

Green Synthesis of Silver Nanoparticles for Preparation of Gelatin Films with Antimicrobial Activity

Silver nanoparticles were successfully synthesized using Thuja orientalis aqueous extract and AgNO3 as a precursor. UV-Vis showed a distinct absorption peak at 424 nm attributed to silver nanoparticles due to their surface plasmon resonance. Atomic absorption analysis reflected an increase in the concentration of nanoparticles in relation to the progress of the synthesis, obtaining a peak concentration value of 15.7 mg/L at 50 min. The FTIR spectra revealed the characteristic functional groups of phytomolecules involved in the silver-ion binding process, such as R-O-H (3335 cm-1) O=C-OH (2314 cm-1) and C-C=C (1450 cm-1). At 50 min, zeta potential showed the stability of the nanoparticles with the value of -21.73 mV. TEM micrographs revealed the formation of spherical nanoparticles with an average size of about 85.77 nm. Furthermore, films incorporated with nanoparticles exhibited a Tg from 66.42 °C to 73.71 °C and Tm at 103.31 °C. Films from the G22 formulation presented excellent antibacterial properties inhibiting the growth of Staphylococcus aureus. Thuja orientalis aqueous extract could be a low-cost, eco-friendly, and efficient reducing and capping agent for the synthesis of nanometric-sized Ag particles. Gelatin films with nanoparticles are expected to have high potential as an active food packaging system.

Nano-delivery systems for food bioactive compounds in cancer: prevention, therapy, and clinical applications

Bioactive compounds represent a broad class of dietary metabolites derived from fruits and vegetables, such as polyphenols, carotenoids and glucosinolates with potential for cancer prevention. Curcumin, resveratrol, quercetin, and β-carotene have been the most widely applied bioactive compounds in chemoprevention. Lately, many approaches to encapsulating bioactive components in nano-delivery systems have improved biomolecules' stability and targeted delivery. In this review, we critically analyze nano-delivery systems for bioactive compounds, including polymeric nanoparticles (NPs), solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), liposomes, niosomes, and nanoemulsions (NEs) for potential use in cancer therapy. Efficacy studies of the nanoformulations using cancer cell lines and in vivo models and updated human clinical trials are also discussed. Nano-delivery systems were found to improve the therapeutic efficacy of bioactive molecules against various types of cancer (e.g., breast, prostate, colorectal and lung cancer) mainly due to the antiproliferation and pro-apoptotic effects of tumor cells. Furthermore, some bioactive compounds have promised combination therapy with standard chemotherapeutic agents, with increased tumor efficiency and fewer side effects. These opportunities were identified and developed to ensure more excellent safety and efficacy of novel herbal medicines enabling novel insights for designing nano-delivery systems for bioactive compounds applied in clinical cancer therapy.

Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation

Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging.

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO₂ NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.

Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.

Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying

Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated. The addition of sunflower wax to the film-forming solutions reduces conductivity while raising surface tension and density, whereas the type of pectin had a larger impact on viscosity, with the low-methoxyl solution having the highest value. These changes in physical solution properties influenced the film characteristics, observing thicker films with lower water vapor transmission rate (WVTR) when adding wax. Micrographs obtained by scanning electron microscopy (SEM) revealed the presence of wax particles as small spherical shapes, having a good distribution through the sectional area of films. According to X-ray diffraction (XRD), atomic force microscopy (AFM) and mechanical properties analyses, the presence of wax had an impact on the degree of crystallinity, producing a more amorphous and rougher film’s structure, without affecting the elongation percentage and the tensile stress (p>0.05). These results showed that wax addition improves the physical properties of films, while the suitability of using both pectins and the electrospraying technique was demonstrated.