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Corrêa-Filho LC, Santos Junior JRD, Ramos AV, Martinazzo AP, Habert AC, Carvalho CWPD, Soares AG, Tonon RV, Cabral LMC. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles. Food Res Int 2024; 188:114475. [PMID: 38823838 DOI: 10.1016/j.foodres.2024.114475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 03/19/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components. The six filmogenic solutions contained chitosan at 1.2% w/v, wax or resin content with 0 or 0.6% m/v and ZnO with 0 or 0.05% m/v. The dried films were characterized according to their chemical, barrier, mechanical, thermal and optical properties. All treatments resulted in flexible films. Chitosan films appeared smoother and more uniform under SEM imaging, while carnauba wax films displayed roughness due to their hydrophobic nature. Wax and resin films were less transparent and water soluble than the chitosan-only films. On the other hand, the addition of ZnO in the formulations increased the solubility of the films. The sorption degree was in line with the solubility results, i.e., films with ZnO presented higher sorption degree and solubility values. All treatments showed low or non-light UV transmission, indicating that the films provide good barrier to UV light. In the visible light region, films of resin with ZnO showed the lowest transmittance values, hence offering a good barrier to visible light. Among the evaluated films, chitosan, and resin films with ZnO nanoparticles were more rigid and resistant to deformation. Overall, films produced with rosin resin and ZnO nanoparticles showed potential improvements in barrier, mechanical, thermal, and optical properties, mainly due to their low water solubility, good UV protection and low permeability to water vapor and oxygen, which are suitable for using in formulations, intended to produce edible films and coatings.
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Affiliation(s)
| | | | - Andresa Viana Ramos
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
| | - Ana Paula Martinazzo
- Department of Agribusiness Engineering, Federal Fluminense University, 27255-125 Volta Redonda, RJ, Brazil
| | - Alberto Claudio Habert
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil; Chemical Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
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Liu Y, Yuan R, Jiang L, Qi M, Li H, Chen S, Ma C, Wang C. Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5565-5576. [PMID: 38372364 DOI: 10.1002/jsfa.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/23/2023] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Distiller's grains (DGs), which are rich in natural ingredients such as prolamins, are often used as low-value feed or discarded directly, resulting in great environmental pollution and resource waste. Prolamins from DGs (PDGs) were found to be a potential material for the construction of biopolymer films due to their good film-forming properties. In this study, extrusion processing was conducted to modify the physicochemical and structural properties of PDGs to facilitate the construction of biopolymer films with superior characteristics. RESULTS Results indicated that extrusion led to improved solubility (17.91% to 39.95%) and increased disulfide bonds (1.46 to 6.13 μmol g-1) in PDGs. The total and sulfur amino acid contents of extruded PDGs were increased by 13.26% and 38.83%, respectively. New aggregation patterns were formed after extrusion according to the results of scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Extrusion resulted in reduced surface hydrophobicity of PDGs (10 972 to 3632), sufficient evidence for which could be also found from structure analyses of PDGs. Finally, PDGs extruded at 110 °C were found to facilitate the forming of biopolymer films with superior mechanical properties, water resistance and thermal stability. CONCLUSIONS Physicochemical and structural properties of PDGs were effectively modified by extrusion processing, and extrusion modification of PDGs could be a great way to facilitate the construction of biopolymer films with superior characteristics. It could provide more possibilities to extend the applications of DGs to alleviate the problems of environmental pollution and resource waste. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruoyun Yuan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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3
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Han Lyn F, Ismail-Fitry MR, Noranizan MA, Tan TB, Nur Hanani ZA. Recent advances in extruded polylactic acid-based composites for food packaging: A review. Int J Biol Macromol 2024; 266:131340. [PMID: 38574927 DOI: 10.1016/j.ijbiomac.2024.131340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/25/2024] [Accepted: 04/01/2024] [Indexed: 04/06/2024]
Abstract
This review article provides a comprehensive overview of recent progress in polylactic acid (PLA) extrusion, emphasizing its applications in food packaging. PLA has witnessed a significant rise in demand, particularly within the food packaging sector. A notable increase in research publications has been observed in recent years, exploring the extrusion of PLA and PLA-based composite films. In comparison to conventional techniques such as solvent casting, extrusion offers advantages in scalability and environmental sustainability, especially for industrial-scale production. The benefits of this method include faster drying times, enhanced flexibility, consistent film thickness, and less structural defects. Extensive research has focused on the effect of various PLA blends on film properties, including flexibility, elongation, and barrier properties against water vapour and gases. Furthermore, the incorporation of compounds such as antioxidants, antimicrobials, and natural pigments has enabled the development of active and intelligent PLA-based packaging. This article summarizes the types of additives employed to enhance the physicochemical properties of extruded PLA and film performance. Additionally, this article explores the diverse applications of extruded PLA in active and intelligent packaging for various food products.
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Affiliation(s)
- F Han Lyn
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - M R Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - M A Noranizan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Z A Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
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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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Wongphan P, Promhuad K, Srisa A, Laorenza Y, Oushapjalaunchai C, Harnkarnsujarit N. Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety. Polymers (Basel) 2024; 16:1232. [PMID: 38732702 PMCID: PMC11085279 DOI: 10.3390/polym16091232] [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: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.
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Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Chayut Oushapjalaunchai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
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Zhao Z, Balu R, Gangadoo S, Duta NK, Choudhury NR. Poly(butylene adipate-co-terephthalate)/Polylactic Acid/Tetrapod-Zinc Oxide Whisker Composite Films with Antibacterial Properties. Polymers (Basel) 2024; 16:1039. [PMID: 38674959 PMCID: PMC11055077 DOI: 10.3390/polym16081039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/02/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
Biodegradable composite films comprising of poly(butylene adipate-co-terephthalate) (PBAT), polylactic acid (PLA), and tetrapod-zinc oxide (T-ZnO) whisker were prepared by a melt-extrusion and blow molding process. The effect of the incorporation of the T-ZnO whisker (1 to 7 wt.%) in the PBAT/PLA blend film was studied systematically. The composite films with an optimal T-ZnO whisker concentration of 3 wt.% exhibited the highest mechanical (tensile strength ~32 MPa), rheological (complex viscosity~1200 Pa.s at 1 rad/s angular frequency), and gas barrier (oxygen permeability~20 cc/m2·day) properties, whereas the composite films with 7 wt.% T-ZnO whiskers exhibited the highest antibacterial properties. The developed composite films can find potential application as antibacterial food packaging materials.
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Affiliation(s)
- Zhibo Zhao
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC 3000, Australia; (Z.Z.); (R.B.); (S.G.)
| | - Rajkamal Balu
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC 3000, Australia; (Z.Z.); (R.B.); (S.G.)
- ARC Industrial Transformation Research Hub for Transformation of Reclaimed Waste into Engineered Materials and Solutions for a Circular Economy (TREMS), RMIT University, Melbourne, VIC 3000, Australia
| | - Sheeana Gangadoo
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC 3000, Australia; (Z.Z.); (R.B.); (S.G.)
| | - Naba Kumar Duta
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC 3000, Australia; (Z.Z.); (R.B.); (S.G.)
| | - Namita Roy Choudhury
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC 3000, Australia; (Z.Z.); (R.B.); (S.G.)
- ARC Industrial Transformation Research Hub for Transformation of Reclaimed Waste into Engineered Materials and Solutions for a Circular Economy (TREMS), RMIT University, Melbourne, VIC 3000, Australia
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7
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Roy S, Ghosh T, Zhang W, Rhim JW. Recent progress in PBAT-based films and food packaging applications: A mini-review. Food Chem 2024; 437:137822. [PMID: 37897823 DOI: 10.1016/j.foodchem.2023.137822] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 09/18/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Bioplastics are a promising alternative to non-biodegradable plastics. One of these bioplastics, PBAT (polybutylene adipate co-terephthalate), is a polyester-based bioplastic commonly used to manufacture flexible packaging films. PBAT-based films have high flexibility but relatively low strength compared to other bioplastics. The strength of PBAT films can be improved by blending them with other fillers/polymers. Additionally, the functionality of PBAT films can be enhanced by incorporating bioactive functional fillers. The physical and functional properties of PBAT films produced by adding active ingredients provide functionality and are a good alternative to non-degradable petrochemical-based plastics. The PBAT-based functional films protect food and improve packaged foods' quality and life span. Thus, this review provides recent advances in PBAT-based films and their use in active food packaging applications. After briefly describing the different fabrication methods of PBAT films, various important physical and functional properties and biodegradability are comprehensively discussed. PBAT-based active packaging film in real-time food packaging is also briefly covered. Through this review, more attention is expected to be focused on research on PBAT-based biodegradable active food packaging.
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Affiliation(s)
- Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| | - Tabli Ghosh
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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8
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Said NS, Olawuyi IF, Lee WY. Tailoring Pectin-PLA Bilayer Film for Optimal Properties as a Food Pouch Material. Polymers (Basel) 2024; 16:712. [PMID: 38475392 DOI: 10.3390/polym16050712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films' mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10-10 g/msPa), oxygen (2.79 × 10-7 g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Peng Y, Zhao D, Li M, Wen X, Ni Y. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. Molecules 2023; 28:7431. [PMID: 37959850 PMCID: PMC10647354 DOI: 10.3390/molecules28217431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50-80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Dandan Zhao
- College of Food Science & Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang 050000, China;
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [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: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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11
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Siddiqui SA, Sundarsingh A, Bahmid NA, Nirmal N, Denayer JFM, Karimi K. A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU. Compr Rev Food Sci Food Saf 2023; 22:4147-4185. [PMID: 37350102 DOI: 10.1111/1541-4337.13202] [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: 12/12/2022] [Revised: 05/22/2023] [Accepted: 06/04/2023] [Indexed: 06/24/2023]
Abstract
The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose-based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high-quality food packaging that serves functions such as extended shelf-life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | | | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
| | - Joeri F M Denayer
- Department of Chemical Engineering, Vrije Universiteit Brussel, Brussels, Belgium
| | - Keikhosro Karimi
- Department of Chemical Engineering, Vrije Universiteit Brussel, Brussels, Belgium
- Department of Chemical Engineering, Isfahan University of Technology, Isfahan, Iran
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12
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Mao S, Li F, Zhou X, Lu C, Zhang T. Characterization and sustained release study of starch-based films loaded with carvacrol: A promising UV-shielding and bioactive nanocomposite film. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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13
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [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: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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14
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Bianchi M, Dorigato A, Morreale M, Pegoretti A. Evaluation of the Physical and Shape Memory Properties of Fully Biodegradable Poly(lactic acid) (PLA)/Poly(butylene adipate terephthalate) (PBAT) Blends. Polymers (Basel) 2023; 15:polym15040881. [PMID: 36850164 PMCID: PMC9963890 DOI: 10.3390/polym15040881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/12/2023] Open
Abstract
Biodegradable polymers have recently become popular; in particular, blends of poly(lactic acid) (PLA) and poly(butylene adipate terephthalate) (PBAT) have recently attracted significant attention due to their potential application in the packaging field. However, there is little information about the thermomechanical properties of these blends and especially the effect induced by the addition of PBAT on the shape memory properties of PLA. This work, therefore, aims at producing and investigating the microstructural, thermomechanical and shape memory properties of PLA/PBAT blends prepared by melt compounding. More specifically, PLA and PBAT were melt-blended in a wide range of relative concentrations (from 85/15 to 25/75 wt%). A microstructural investigation was carried out, evidencing the immiscibility and the low interfacial adhesion between the PLA and PBAT phases. The immiscibility was also confirmed by differential scanning calorimetry (DSC). A thermogravimetric analysis (TGA) revealed that the addition of PBAT slightly improved the thermal stability of PLA. The stiffness and strength of the blends decreased with the PBAT amount, while the elongation at break remained comparable to that of neat PLA up to a PBAT content of 45 wt%, while a significant increment in ductility was observed only for higher PBAT concentrations. The shape memory performance of PLA was impaired by the addition of PBAT, probably due to the low interfacial adhesion observed in the blends. These results constitute a basis for future research on these innovative biodegradable polymer blends, and their physical properties might be further enhanced by adding suitable compatibilizers.
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Affiliation(s)
- Marica Bianchi
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy
| | - Andrea Dorigato
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy
- Correspondence: (A.D.); (M.M.)
| | - Marco Morreale
- Faculty of Engineering and Architecture, Kore University of Enna, Cittadella Universitaria, 94100 Enna, Italy
- Correspondence: (A.D.); (M.M.)
| | - Alessandro Pegoretti
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy
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15
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Zhai X, Li M, Zhang R, Wang W, Hou H. Extrusion-blown starch/PBAT biodegradable active films incorporated with high retentions of tea polyphenols and the release kinetics into food simulants. Int J Biol Macromol 2023; 227:851-862. [PMID: 36563805 DOI: 10.1016/j.ijbiomac.2022.12.194] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
To reduce thermal degradation of tea polyphenols (TP) in final active packaging materials, poly(butylene adipate-co-terephthalate) (PBAT), starch, plasticizer, and TP were directly synthesized into masterbatches by one-pot method in this study without pre-dispersion, and then blown into active films. TP interacted with starch through hydrogen bonds, with little interaction with PBAT. Barrier properties were improved by incorporating TP into the films, whereas mechanical properties slightly decreased. Blending starch into PBAT greatly accelerated the degradation of the film. And the incorporation of TP slowed down the short-term degradation of the starch/PBAT film, but accelerated the long-term degradation. The initial total polyphenol content in the active film was positively related to the TP loading, whereas the initial retention rate remained above 95 % regardless of TP loadings. The retention rate of TP in active films decreased with storage time, but it was still above 80 % after 12 months, with a favorable stability. TP-loaded films displayed efficient antioxidant and antimicrobial activities with strong dose dependence. The release of TP into food simulants was mainly induced by random diffusion, with little effect from polymer swelling. The short-term release kinetics was well described by Fick's second law. This work has demonstrated the feasibility of TP being incorporated into the active films with high retention through high-throughput fabrication, which provides formula and technical options for the industrial development of active packaging materials.
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Affiliation(s)
- Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Min Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China.
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16
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Xia S, Shen S, Ma C, Li K, Xue C, Jiang X, Xue Y. High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation. Food Res Int 2023; 163:112132. [PMID: 36596093 DOI: 10.1016/j.foodres.2022.112132] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 10/04/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
The demand of meat analogues (MAs) is consistently increasing. The protein materials for MAs are primarily soy, pea, and wheat protein which can not completely meet the growing demand. Hence, this study is focused on the preparation of MAs with up to 50 % yeast protein (YP) instead of pea protein isolate (PPI). In the present study, 0 %, 10 %, 30 %, and 50 % YP powder in dry matter basis were combined with PPI; then the mixtures were used to prepare MAs with fibrous structures using high-moisture extrusion (55 % moisture). The involvement of YP significantly enhanced the hardness of MAs (P < 0.05). The optical and microstructural images illustrated that when YP ratio reached 30 %, obvious fibrous structures still were observed in MAs. Furthermore, MAs containing YP became whiter, which is conducive to reprocessing. With an increase in YP, the bound water content, sheet structures, and exposure of tryptophan residues in MAs increased, whereas the free water content, β-turn, and random coil structures decreased. Analysis of thermal and rheological behaviors indicated that YP lowered the denaturation temperature of MAs and the viscosity of protein dispersions, which was related to the formation of protein aggregates. Overall, YP can be used to prepare MAs and regulate the fibrous structure in MAs by acting on protein conformations.
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Affiliation(s)
- Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Shuo Shen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003 PR China.
| | - Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003 PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China; Qingdao Institute of Marine Bioresources for nutrition & Health Innovation, Qingdao 266041, PR China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Institute of Marine Bioresources for nutrition & Health Innovation, Qingdao 266041, PR China.
| | - Yong Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
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17
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Li X, Lin Y, Liu M, Meng L, Li C. A review of research and application of polylactic acid composites. J Appl Polym Sci 2022. [DOI: 10.1002/app.53477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Xiangrui Li
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Yu Lin
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Mingli Liu
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
| | - Lipeng Meng
- Forestry Resource Utilization Institute Jilin Forestry Scientific Research Institute Jilin China
| | - Chunfeng Li
- Key Laboratory of Wood Materials Science and Engineering, School of Materials Science and Engineering Beihua University Jilin China
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18
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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods 2022; 11:foods11233770. [PMID: 36496577 PMCID: PMC9739557 DOI: 10.3390/foods11233770] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/14/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers' perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.
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19
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Srisa A, Promhuad K, San H, Laorenza Y, Wongphan P, Wadaugsorn K, Sodsai J, Kaewpetch T, Tansin K, Harnkarnsujarit N. Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era. Polymers (Basel) 2022; 14:polym14194042. [PMID: 36235988 PMCID: PMC9573034 DOI: 10.3390/polym14194042] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 12/22/2022] Open
Abstract
Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.
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Affiliation(s)
- Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kittichai Tansin
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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20
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Mathangi RS, Mangaraj S, Singh KP. Effect of packaging and storage conditions on quality and shelf life of soy chaap. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Shukadev Mangaraj
- Centre of Excellence on Soybean Processing and Utilization (CESPU) Central Institute of Agricultural Engineering Bhopal M.P India
| | - Krishna Pratap Singh
- Agricultural Mechanization Division Central Institute of Agricultural Engineering Bhopal M.P India
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