Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans

Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables

Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation techniques. Essential oil-based nanoemulsions (EO-NEs) stand out among food additives due to their distinctive antibacterial and antioxidant properties. This review delves into recent advancements in the application of EO-NEs as edible coatings for fresh and fresh-cut produce. It examines the efficacy of EO-NEs in enhancing the preservation of fruits and vegetables by harnessing their bioactive compounds for antibacterial, antifungal, and antioxidant activities. Additionally, the review accentuates the efficacy of EO-NEs in inhibiting biofilm formation on fruits and vegetables. It reveals that coatings derived from plant-source nanoemulsions exhibit exceptional mechanical, optical, and microstructural qualities, as well as superior water barrier properties. In contrast to conventional emulsions, nanocoatings facilitate the gradual and controlled release of antimicrobial and antioxidant compounds during food storage. This feature enhances bioactivity, extends shelf life, and enhances the nutritional profile of products. By preserving and protecting shelf stability, EO-NEs contribute to the maintenance of vegetable freshness. Nonetheless, ensuring their commercial viability necessitates additional research into the toxicity of EO-based nanoemulsions.

Biocompatible Pickering emulsions and films: Unlocking the chitosan-polyvinyl alcohol synergy for multifaceted capabilities

The exciting potential of harnessing the synergy between polysaccharides and bioactive components is attracting significant scientific interest. This research paves the way for the development of novel materials that can improve human health. Therefore, current research is conducted to explore the innovative use of chitosan, polyvinyl alcohol (PVA) complex (CHN-PVA), olive oil-stabilized Pickering emulsions (PEs), and films with multifaceted applications. The sonication stabilized Pickering emulsions (PEs at different pH values 3, 5, 7, 9, and 11) exhibited decrease in particle size compared to control PEs. The pH significantly impacted the zeta potential of PEs. Fourier-transform infrared spectroscopy (FTIR) confirmed the non-covalent linkages. The antibacterial activity of the PEs revealed greater efficacy against gram-positive bacteria than gram-negative bacteria. The CHN-PVA synergy greatly impacted the mechanical properties of films, resulting in tremendous increase of tensile strength and elongation at break compared to CHN film. The PEs efficiently delivered quercetin at neutral pH. The electro spraying of PEs significantly extended strawberry shelf life. Finally, the films exhibited promising properties of adsorbent and the results depicted that pH had a significant impact on methylene blue removal. Conclusively, this investigation underscores the potential of CHN-PVA films in food, health, and environmental fields.

Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese

Essential oils possess significant antimicrobial and antioxidant properties and are increasingly used as natural substitutes for food preservation. Therefore, this study investigated the potential application of rosemary essential oil (REO) and REO nano-emulsion in the dairy plant. The antimicrobial effects of REO and REO nano-emulsion were determined by an agar well diffusion assay after chemical profiling by Gas Chromatography-Mass Spectrometry (GC-MS). The REO nano-emulsion was characterized by a Transmission Electron Microscope (TEM). The REO chemical profile revealed the presence of 42 chemical compounds, including 1, 8-cineole (9.72 %), and α-pinene (5.46 %) as major active components. REO nano-emulsion demonstrated significant antimicrobial activity compared to REO (P < 0.05) with a MIC value of 0.0001 mg/ml against Listeria monocytogenes and Aspergillus flavus and 0.001 mg/ml against Pseudomonas aeruginosa and Bacillus cereus. REO nano-emulsion enhanced the oxidative stability of pasteurized fresh cream, revealing a non-significant difference compared with that inoculated with butylated hydroxy anisol (BHA; synthetic antioxidant) (P˃ 0.05). Fortified cream and Karish cheese with REO nano-emulsion were evaluated organoleptically, and the results showed higher grades of overall acceptability when compared to control samples with a statistically significant difference (P < 0.05). Viability studies were estimated using the previously mentioned microorganisms in fortified fresh cream and Karish cheese with REO nano-emulsion. Results of the fortified cream showed a complete reduction of L. monocytogenes, A. flavus, and B. cereus on days 5, 7, and 10, respectively, and a 96.93 % reduction of P. aeruginosa by the end of the storage period. Regarding Karish cheese viability studies, C. albicans, A. flavus, and P. aeruginosa exhibited complete reduction on days 10, 10, and 15 of storage, respectively. In conclusion, REO nano-emulsion was recommended as a natural, safe, and effective antimicrobial and antioxidant additive in the dairy industry.

New Insights into Sources, Bioavailability, Health-Promoting Effects, and Applications of Chitin and Chitosan

Chitin and chitosan are mostly derived from the exoskeletons of crustaceans, insects, and fungi. Chitin is the second most abundant biopolymer after cellulose, and it is a fibrous polysaccharide which resists enzymatic degradation in the stomach but undergoes microbial fermentation in the colon, producing beneficial metabolites. Chitosan, which is more soluble in the alkaline small intestine, is more susceptible to enzymatic action. Both biopolymers show limited absorption into the bloodstream, with smaller particles exhibiting better bioavailability. The health effects include anti-inflammatory properties, potential in immune system modulation, impacts on cholesterol levels, and antimicrobial effects, with a specific focus on implications for gut health. Chitin and chitosan exhibit anti-inflammatory properties by interacting with immune cells, influencing cytokine production, and modulating immune responses, which may benefit conditions characterized by chronic inflammation. These biopolymers can impact cholesterol levels by binding to dietary fats and reducing lipid absorption. Additionally, their antimicrobial properties contribute to gut health by controlling harmful pathogens and promoting beneficial gut microbiota. This review explores the extensive health benefits and applications of chitin and chitosan, providing a detailed examination of their chemical compositions, dietary sources, and applications, and critically assessing their health-promoting effects in the context of human well-being.

Fatty acid-modified chitosan and nanoencapsulation of essential oils: A snapshot of applications

Chitosan (CS) and its modification with fatty acid (FA) in addition to the nanoencapsulation with essential oils (EOs) have emerged as promising approaches with diverse applications, particularly in food and fruit preservation. This review aims to curate data on the prospects of CS modified with FA as nanostructures, serving as carriers for EOs and its application in the preservation of fruits. A narrative review with no restricted period was used for the general overview of CS and strategies for its modification with FA. Report on CS modified with FA and nanoencapsulation with EO and their applications were appraised. The prospects of CS modified with FA and EO nanoencapsulation in food and fruit preservation were outlined. Most chitosan-fatty acid (CS-FA) studies have found relevance in water, medical and pharmaceutical industries, with few studies on food preservation. CS-FA formulation with EOs shows substantial potential in preserving fruits and will significantly impact the food industry in the future by extending the shelf life of fruits and reducing food waste.

Combined Effect of an Active AgIon® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef

In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.

Marine polysaccharides: Biological activities and applications in drug delivery systems

The ocean is the common home of a large number of marine organisms, including plants, animals, and microorganisms. Researchers can extract thousands of important bioactive components from the oceans and use them extensively to treat and prevent diseases. In contrast, marine polysaccharide macromolecules such as alginate, carrageenan, Laminarin, fucoidan, chitosan, and hyaluronic acid have excellent physicochemical properties, good biocompatibility, and high bioactivity, which ensures their wide applications and strong therapeutic potentials in drug delivery. Drug delivery systems (DDS) based on marine polysaccharides and modified marine polysaccharide molecules have emerged as an innovative technology for controlling drug distribution on temporal, spatial, and dosage scales. They can detect and respond to external stimuli such as pH, temperature, and electric fields. These properties have led to their wide application in the design of novel drug delivery systems such as hydrogels, polymeric micelles, liposomes, microneedles, microspheres, etc. In addition, marine polysaccharide-based DDS not only have smart response properties but also can combine with the unique biological properties of the marine polysaccharide base to exert synergistic therapeutic effects. The biological activities of marine polysaccharides and the design of marine polysaccharide-based DDS are reviewed. Marine polysaccharide-based responsive DDS are expected to provide new strategies and solutions for disease treatment.

Chitosan‑iodine complexes: Preparation, characterization, and antibacterial activity

Bacterial infections have always been a major threat to public health, and the development of effective antibacterial substances from natural polymers is crucial. 2-Aminoisonicotinic acid (AN) was grafted onto chitosan by 1-ethyl-(3-dimethylaminopropyl)carbodiimide-mediated coupling reactions, and then modified chitosan‑iodine (CSAN-I) complexes were prepared by solvent-assisted grinding. The samples were characterized using ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, Raman spectroscopy, proton nuclear magnetic resonance spectroscopy, and X-ray diffraction, confirming that CSAN-I complexes had been successfully prepared. Thermogravimetric (TG) analysis indicated that the chemical modification of chitosan and iodine complexation reduced the thermal stability; X-ray photoelectron spectroscopy (XPS) analysis revealed that 81 % of the iodine in CSAN-I complex was in the form of triiodide ions. The iodine contents of three CSAN-I complexes (CSAN-I-1, CSAN-I-2 and CSAN-I-3) were 1.59 ± 0.22 %, 3.18 ± 0.26 %, and 5.56 ± 0.41 %, respectively. The antibacterial effects were evaluated in vitro, and the results indicated that CSAN-I complexes had strong antibacterial activities against both E. coli and S. aureus. In particular, CSAN-I-3 exhibited the best antibacterial effect. In addition, CSAN-I-3 was nontoxic to L929 cells with good cytocompatibility. Therefore, CSAN-I complexes can be considered as promising candidates for wound management in clinical applications.

Characterization of bergamot essential oil: chemical, microbiological and colloidal aspects

Citrus bergamia is a citric species known as bergamot. The species is widely used due to its derivatives, such as juices, extracts, and essential oil. Specifically, the bergamot essential oil (BEO) is of great interest, with a chemical composition rich in terpenes and esters. Considering its chemical composition, bioactivity, and great economic potential, the characterization of BEO should be studied. However, this essential oil is almost unexplored in terms of a characterization associated with colloids. Chemical characterization was carried out by gas-chromatography coupled to a mass spectrometer and by gas-chromatography coupled to a flame ionization detector. Antibacterial activity against Staphylococcus aureus and Escherichia coli was carried out to confirm the bioactivity of this important essential oil. Dynamic light scattering analysis was performed to create a pattern of droplet size distribution of BEO. Major compounds of BEO were linalyl acetate, limonene, and linalool. The BEO was active against E. coli and presented a MIC value of 2.000 µg/mL, while values of MIC and MBC higher than 2.000 µg/mL were observed for S. aureus. The dynamic light scattering analysis revealed a mean hydrodynamic diameter of 65.7 ± 2.2 nm. After a 1:10 dilution it was observed reduction of mean diameter and enhancement of the percentagem of low size droplets, resepctively 44.1 ± 1.2 nm and 14.5 ± 0.5 nm (28.8 ± 1.2%). Higher droplets and reduced polydispersity index were observed after 1:100 dilution. In the present study, the chemical characterization was in accordance with the species, as the characteristic chemical markers of the species were found. Moreover, it has presented antibacterial activity as expected for the BEO. The analysis of the colloid showed a pattern of droplet size distribution following the Ostwald ripening mechanism after dilution.

Vancomycin and nisin-modified magnetic Fe3O4@SiO2 nanostructures coated with chitosan to enhance antibacterial efficiency against methicillin resistant Staphylococcus aureus (MRSA) infection in a murine superficial wound model

BACKGROUND

The objective of this research was to prepare some Fe3O4@SiO2@Chitosan (CS) magnetic nanocomposites coupled with nisin, and vancomycin to evaluate their antibacterial efficacy under both in vitro and in vivo against the methicillin-resistant Staphylococcus. aureus (MRSA).

METHODS

In this survey, the Fe3O4@SiO2 magnetic nanoparticles (MNPs) were constructed as a core and covered the surface of MNPs via crosslinking CS by glutaraldehyde as a shell, then functionalized with vancomycin and nisin to enhance the inhibitory effects of nanoparticles (NPs). X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), field emission scanning electron microscope (FE-SEM), vibrating sample magnetometer (VSM), and dynamic light scattering (DLS) techniques were then used to describe the nanostructures.

RESULTS

Based on the XRD, and FE-SEM findings, the average size of the modified magnetic nanomaterials were estimated to be around 22-35 nm, and 34-47 nm, respectively. The vancomycin was conjugated in three polymer-drug ratios; 1:1, 2:1 and 3:1, with the percentages of 45.52%, 35.68%, and 24.4%, respectively. The polymer/drug ratio of 1:1 exhibited the slowest release rate of vancomycin from the Fe3O4@SiO2@CS-VANCO nanocomposites during 24 h, which was selected to examine their antimicrobial effects under in vivo conditions. The nisin was grafted onto the nanocomposites at around 73.2-87.2%. All the compounds resulted in a marked reduction in the bacterial burden (P-value < 0.05).

CONCLUSION

The vancomycin-functionalized nanocomposites exhibited to be more efficient in eradicating the bacterial cells both in vitro and in vivo. These findings introduce a novel bacteriocin-metallic nanocomposite that can suppress the normal bacterial function on demand for the treatment of MRSA skin infections.

Citrus essential oils - Based nano-emulsions: Functional properties and potential applications

Citrus essential oils are natural products with various bioactive properties (e.g., antimicrobial, antioxidant, and antimutagenic activities), that are generally recognized as safe (GRAS) by Food and Drug Administration (FDA) to be used as flavorings and food additives. Nonetheless, due to their high volatility, low solubility in water, low thermal stability, susceptibility to oxidation, and strong flavor, their applications in the food industry are limited. Nanotechnology allows the incorporation of citrus essential oils into nano-emulsion systems, thus protecting them from the deterioration caused by external factors and maintaining or even improving their functional properties. This study aims to summarize the antioxidant, antimicrobial, and antimutagenic effects of the nano-emulsions based on essential oils from citrus peels with emphasis on their mechanisms of action and potential applications in, e.g., foods, pharmaceuticals, and cosmetics.

2-Pyridinecarboxaldehyde-Modified Chitosan-Silver Complexes: Optimized Preparation, Characterization, and Antibacterial Activity

The widespread prevalence of infectious bacteria is one of the greatest threats to public health, and consequently, there is an urgent need for efficient and broad-spectrum antibacterial materials that are antibiotic-free. In this study, 2-pyridinecarboxaldehyde (PCA) was grafted onto chitosan (CS) and the modified CS coordinated with silver ions to prepare PCA-CS-Ag complexes with antibacterial activity. To obtain complexes with a high silver content, the preparation process was optimized using single-factor experiments and response surface methodology. Under the optimal preparation conditions (an additional amount of silver nitrate (58 mg), a solution pH of 3.9, and a reaction temperature of 69 °C), the silver content of the PCA-CS-Ag complex reached 13.27 mg/g. The structure of the PCA-CS-Ag complex was subsequently verified using ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy, and thermogravimetric analysis. Furthermore, three possible complexation modes of the PCA-CS-Ag complex were proposed using molecular mechanics calculations. The results of the antibacterial assay in vitro showed that the PCA-CS-Ag complex exhibited strong antibacterial activity against both Gram-positive and Gram-negative bacteria, exerting the synergistic antibacterial effect of modified chitosan and silver ions. Therefore, the PCA-CS-Ag complex is expected to be developed as an effective antibacterial material with promising applications in food films, packaging, medical dressings, and other fields.

Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications

Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.

Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization

Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

Herein, the effect of incorporation of rosemary essential oil (REO) nanoemulsions with the smallest (98.14 nm) and largest (148.04 nm) droplets' sizes at different concentrations (0%, 2%, and 4% v/v) in Eremurus luteus root gum (ELRG) coating solution on microbial, chemical, and sensory qualities of chicken fillets during cold storage was investigated. The results demonstrated a significant reduction in pH and TBA value and total viable microbial count (TVC) of chicken meat samples after using an active ELRG coating compared with the uncoated sample. Moreover, the properties of active ELRG coatings were more affected by the concentration of REO nanoemulsions than the size of their droplets. More antimicrobial and antioxidant activities were observed in coated samples containing 4% (v/v) REO nanoemulsions (L-4 and S-4). The highest and lowest pHs at the end of storage belonged to uncoated (6.89) and S-4 coated (6.41) samples, respectively. Unlike the control sample (8th day), the microbial population in the active coated samples (>12th day) reached the threshold level (7 log CFU/g) later. The TBA value in the control and coated samples was 0.56 and 0.4-0.47 mg/kg after 12 days of cold storage, respectively. Increasing the REO nanoemulsion content from 2% to 4% (v/v) in the coating solution enhanced the score of sensory parameters such as odor, color, and total acceptance of the chicken meat, especially on the last day of cold storage. The obtained results suggested ELRG-REO coatings as an effective strategy to delay the chemical and microbial deterioration of chicken meat fillets.

An eco-friendly chitosan/cellulose acetate hybrid nanostructure containing Ziziphora clinopodioides essential oils for active food packaging applications

This work presents the fabrication and characterization of a hybrid nanostructure, Ziziphora clinopodioides essential oils (ZEO)-loaded chitosan nanoparticles (CSNPs-ZEO) embedded into cellulose acetate (CA) nanofibers (CA-CSNPs-ZEO). The CSNPs-ZEO were first synthesized through the ionic gelation method. Then, through simultaneous electrospraying and electrospinning processes, the nanoparticles were embedded in the CA nanofibers. The morphological and physicochemical characteristics of the prepared nanostructures were evaluated using different methods, including scanning electron microscopy (SEM), water vapor permeability (WVP), moisture content (MC), mechanical testing, differential scanning calorimetry (DSC), and release profile studies. The antibacterial activity of the nanostructures was explored on raw beef as a food model during 12 days of storage at 4 °C. The obtained results indicated the successful synthesis of CSNPs-ZEO nanoparticles with an average size of 267 ± 6 nm and their incorporation into the nanofibers matrix. Moreover, the CA-CSNPs-ZEO nanostructure showed a lower water vapor barrier and higher tensile strength compared with ZEO-loaded CA (CA-ZEO) nanofiber. The CA-CSNPs-ZEO nanostructure also exhibited strong antibacterial activity, which effectively extended the shelf-life of raw beef. The results demonstrated a strong potential for innovative hybrid nanostructures in active packaging to maintain the quality of perishable food products.

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

A modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observed.

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.

Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria

The antimicrobial properties of two different emulsion formulations contained lemon essential oil (coarse emulsion; CE and nanoemulsion; NE) and emulsions based edible solutions incorporated with lemon essential oil and sodium caseinate (coarse emulsion based solution; CESC and nanoemulsion based solution; NESC) on food-related microorganisms (Photobacterium damselae, Pseudomonas luteola, Salmonella Paratyphi A NCTC13, and Listeria monocytogenes ATCC19112) were investigated. The chemical compositions of lemon essential oils were identified by GC-MS. Physical parameter of different formulations was also analyzed at different time intervals. The antimicrobial properties of solutions were determined by using well diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration, and time-kill assay. The major identified component in lemon essential oil was D limonene (38.38%). NE showed a stronger antimicrobial effect against S. Paratyphi A and L. monocytogenes with 36.50 and 38.75 mm diameter zone compared to all other formulations. Listeria monocytogenes had the highest sensitivity towards NE and NESC formulations with 3.12 mg/ml MIC values in comparison to other two formulations. The nanoemulsion and nanoemulsion based coating solution were more effective than other formulations in killing bacterial cell within a short period time.

Nanoencapsulation application to prolong postharvest shelf life

This review offers our opinion on current and future trends regarding nanoencapsulation interventions to extend postharvest shelf life of stored grains, fruits, and vegetables. Herein, we considered two major factors influencing postharvest shelf life for comments: aerobic food spoilage microorganisms and stored pests. Nanoemulsions, edible/active coatings, and nanopackaging loading essential oils as antimicrobial, antioxidant, or pesticide showed promising results in prolonged shelf life at room/cold storage without compromising quality, organoleptic properties, and postharvest physiology. Trends with nanoencapsulation using plant-based pesticides as agrochemical-free methods to keep produce fresh longer were commented as potential candidates for prolonging the shelf life of stored grains and fruits at the postharvest stage. Research with potential large-scale feasibility is intensive, but safety assessment is required and remains little explored.

Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils

Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.

Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging

Active packaging improves a packaging system's effectiveness by actively integrating additional components into the packaging material or the headspace around the packaging. Consumer demand and awareness have grown enough to replace chemical agents with natural active agents. Essential oils (EOs) are extensively distributed throughout nature but at low levels and sometimes with poor recovery yields, which poses an issue with their application in food. Due to the instability of EOs when added directly into a food product, they require encapsulation before being added to a packaging matrix such as liposomes, solid-lipid nanoparticles, nano-emulsions, cyclodextrins, and nanostructured lipid nano-carriers. This article is focused on the encapsulation of EOs in different types of nanocarriers. Nanocarriers can improve the efficiency of active substances by providing protection, stability, and controlled and targeted release. The advantages of the many types of nanocarriers that contain active substances that can be used to make antibacterial and antioxidant biopolymeric-based active packaging are discussed. A nanocarrier-encapsulated EO enables the controlled release of oil, stabilizing the packaging for a longer duration.

Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes

Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.

Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review

In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.

Biopolymeric Nanoparticles-Multifunctional Materials of the Future

Nanotechnology plays an important role in biological research, especially in the development of delivery systems with lower toxicity and greater efficiency. These include not only metallic nanoparticles, but also biopolymeric nanoparticles. Biopolymeric nanoparticles (BPNs) are mainly developed for their provision of several advantages, such as biocompatibility, biodegradability, and minimal toxicity, in addition to the general advantages of nanoparticles. Therefore, given that biopolymers are biodegradable, natural, and environmentally friendly, they have attracted great attention due to their multiple applications in biomedicine, such as drug delivery, antibacterial activity, etc. This review on biopolymeric nanoparticles highlights their various synthesis methods, such as the ionic gelation method, nanoprecipitation method, and microemulsion method. In addition, the review also covers the applications of biodegradable polymeric nanoparticles in different areas-especially in the pharmaceutical, biomedical, and agricultural domains. In conclusion, the present review highlights recent advances in the synthesis and applications of biopolymeric nanoparticles and presents both fundamental and applied aspects that can be used for further development in the field of biopolymeric nanoparticles.

Recent developments in industrial applications of nanoemulsions

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.

Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review

Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.

Application of Chitosan and Its Derivative Polymers in Clinical Medicine and Agriculture

Chitosan is a biodegradable natural polymer derived from the exoskeleton of crustaceans. Because of its biocompatibility and non-biotoxicity, chitosan is widely used in the fields of medicine and agriculture. With the latest technology and technological progress, different active functional groups can be connected by modification, surface modification, or other configurations with various physical, chemical, and biological properties. These changes can significantly expand the application range and efficacy of chitosan polymers. This paper reviews the different uses of chitosan, such as catheter bridging to repair nerve broken ends, making wound auxiliaries, as tissue engineering repair materials for bone or cartilage, or as carriers for a variety of drugs to expand the volume or slow-release and even show potential in the fight against COVID-19. In addition, it is also discussed that chitosan in agriculture can improve the growth of crops and can be used as an antioxidant coating because its natural antibacterial properties are used alone or in conjunction with a variety of endophytic bacteria and metal ions. Generally speaking, chitosan is a kind of polymer material with excellent development prospects in medicine and agriculture.

Application of essential oils in packaging films for the preservation of fruits and vegetables: A review

Fruits and vegetables are highly perishable in nature. Several factors could affect the quality and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers, proteins, lipids, polysaccharides, etc.,) are incorporated with essential oil (EO) which is high in antimicrobial and antioxidant compounds that can enhance the shelf life of fruits and vegetables without affecting their quality. However, the use of EO for postharvest preservation can alter the organoleptic properties of fresh produce. Exploiting synergistic interactions between several EOs, encapsulation of EO, or combining EO with non-thermal techniques such as irradiation, UV-C, cold plasma, ultrasound, etc., may help in preventing the spoilage of food products at lower concentrations without altering their organoleptic properties. This review aims to discuss the overview and current scenario of packaging film with EO for the preservation of fruit and vegetables. We have also discussed the spoilage mechanism of fruits and vegetables, mode of action of EOs, and the effect of EO with packaging film on antimicrobial and sensory properties of fruits and vegetables.

Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications

With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to meet the growing needs of safe and biodegradable packaging. The application of natural essential oils as antimicrobial agents effectively controls the growth of spoilage and pathogenic microbes. Thus, chitosan edible coatings and films incorporated with essential oils have expanded the general applications of antimicrobial packaging in food products. This review summarized the effect of essential oils on modifying the physicochemical characteristics of chitosan-based films. Notably, the antimicrobial efficacy of the developed composite films or coatings was highlighted. The advances in the preparation methods and application of chitosan films were also discussed. Broadly, this review will promote the potential applications of chitosan-essential oils composite films or coatings in antimicrobial packaging for food preservation.

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

Factors Influencing the Antibacterial Activity of Chitosan and Chitosan Modified by Functionalization

The biomedical and therapeutic importance of chitosan and chitosan derivatives is the subject of interdisciplinary research. In this analysis, we intended to consolidate some of the recent discoveries regarding the potential of chitosan and its derivatives to be used for biomedical and other purposes. Why chitosan? Because chitosan is a natural biopolymer that can be obtained from one of the most abundant polysaccharides in nature, which is chitin. Compared to other biopolymers, chitosan presents some advantages, such as accessibility, biocompatibility, biodegradability, and no toxicity, expressing significant antibacterial potential. In addition, through chemical processes, a high number of chitosan derivatives can be obtained with many possibilities for use. The presence of several types of functional groups in the structure of the polymer and the fact that it has cationic properties are determinant for the increased reactive properties of chitosan. We analyzed the intrinsic properties of chitosan in relation to its source: the molecular mass, the degree of deacetylation, and polymerization. We also studied the most important extrinsic factors responsible for different properties of chitosan, such as the type of bacteria on which chitosan is active. In addition, some chitosan derivatives obtained by functionalization and some complexes formed by chitosan with various metallic ions were studied. The present research can be extended in order to analyze many other factors than those mentioned. Further in this paper were discussed the most important factors that influence the antibacterial effect of chitosan and its derivatives. The aim was to demonstrate that the bactericidal effect of chitosan depends on a number of very complex factors, their knowledge being essential to explain the role of each of them for the bactericidal activity of this biopolymer.

The role of microorganisms in biodegradation of chitosan/tannic acid materials

High utilization of thermoplastic polymers with low degradation rates as packaging materials generates a large amount of waste. Therefore, it should be replaced by natural polymers that can be degraded by microorganisms. In this paper, chitosan (CTS)/tannic acid (TA) materials in the weight ratios of 80CTS/20TA and 50CTS/50TA were prepared as potential packaging materials. The results showed that these materials were similarly degraded in soil and compost. However, in comparison to 50CTS/50TA, 80CTS/20TA was slightly better degraded in soil. After 14 days of biodegradation, the chemical structure of materials was changed resulting from adhesion of the microorganisms. The smallest changes were observed on 80CTS/20TA film. Bacterial species were collected and identified from materials after the degradation process. Microorganisms with the highest hydrolytic activity were chosen for the degradation study. Biodegradation and hydrolytic activity were observed only in a few strains, which indicate difficulties in material degradation. Soil bacteria degraded the films better than bacteria isolated from the compost. This study showed also that consortia of bacteria added to soil and compost had a positive effect on the biodegradation of the tested materials and increased the biodegradation of these materials in the studied environments.

Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging

Slicing may cause the risk of cross-contamination in cucumber. In this study, knife inoculated with Escherichia coli (E. coli) was used to cut cucumbers, bioluminescence imaging (BLI) was used to visualize the possible distribution and internalization of E. coli during cutting and storage. Results showed that the initial two slices resulted in greater bacterial transfer. The bacterial transfer exhibited a fluctuating decay trend, E. coli was most distributed at the initial cutting site. The contaminated area on the surface of cucumber slices decreased during the storage period, which can be attributed to the death and internalization of E. coli. The maximum internalization distance of E. coli was about 2–3 mm, and did not further spread after 30 min from inoculation. Hence, our results provide useful information for risk management in both home and industrial environment.

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

Over the past decade, there has been an increasing demand for “ready-to-cook” and “ready-to-eat” foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing. Following the increasing trend in the customer’s demands for minimally processed foodstuffs, this underscores the importance of promising interests toward industrial applications of novel and practical approaches in food. Along with substantial progress in the emergence of “nanoscience”, which has turned into the call of the century, the efficacy of conventional packaging has faded away. Accordingly, there is a wide range of new types of packaging, including electronic packaging machines, flexible packaging, sterile packaging, metal containers, aluminum foil, and flexographic printing. Hence, it has been demonstrated that these novel approaches can economically improve food safety and quality, decrease the microbial load of foodborne pathogens, and reduce food spoilage. This review study provides a comprehensive overview of the most common chemical or natural nanocomposites used in food packaging that can extend food shelf life, safety and quality. Finally, we discuss applying materials in the production of active and intelligent food packaging nanocomposite, synthesis of nanomaterial, and their effects on human health.

Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

In the modern food industry, people are paying more and more attention to the use of edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients, such as volatile additives, polyphenols, aromas, pigments, proteins, vitamins, oil-soluble flavors, preservatives, etc., which are the current global needs. Nanoemulsions are constructed with droplets of nano range size and they offer many potential advantages over conventional emulsions including the delivery of both hydrophilic and hydrophobic compounds, higher stability, better antibacterial properties, good taste experience, higher affinity, longer shelf-life and improvement of the bioavailability of components. Moreover, they are highly capable of improving the wettability and/or solubility of poorly water-soluble compounds, which may result in better pharmacokinetic and pharmacodynamic properties of nutraceutical compounds. On the other hand, oral nanoemulsions also have certain risks, such as their ability to change the biological fate of biologically active ingredients in the gastrointestinal tract and the potential toxicity of certain ingredients used in their production. This review article summarizes the manufacturing, application, characterization, biological fate, potential toxicity, and future challenges and trends of nanoemulsions, and focuses on nanoemulsion-based nutraceutical delivery approaches suitable for the food industry.