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Cerdá-Gandia R, Agüero Á, Arrieta MP, Fenollar O. Effect of Different Porous Size of Porous Inorganic Fillers on the Encapsulation of Rosemary Essential Oil for PLA-Based Active Packaging. Polymers (Basel) 2024; 16:2632. [PMID: 39339096 PMCID: PMC11435855 DOI: 10.3390/polym16182632] [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: 08/08/2024] [Revised: 09/13/2024] [Accepted: 09/16/2024] [Indexed: 09/30/2024] Open
Abstract
Essential oils are interesting active additives for packaging manufacturing as they can provide the final material with active functionalities. However, they are frequently volatile compounds and can be degraded during plastic processing. In this work Rosmarinus officinalis (RO) essential oil was encapsulated into Diatomaceous earth (DE) microparticles and into Halloysite nanotubes (HNTs) and further used to produce eco-friendly active packaging based on polylactic acid (PLA). PLA-based composites and nanocoposites films based on PLA reinforced with DE + RO and HNTs + RO, respectively, were developed by melt extrusion followed by cast-film, simulating the industrial processing conditions. As these materials are intended as active food packaging films, the obtained materials were fully characterized in terms of their mechanical, thermal and structural properties, while migration of antioxidant RO was also assessed as well as the compostability at laboratory scale level. Both DE and HNTs were able to protect the Rosmarinus officinalis (RO) from thermal degradation during processing, allowing to obtain films with antioxidant properties as demonstrated by the antioxidant assays after the materials were exposed for 10 days to a fatty food simulant. The results showed that incorporating Rosmarinus officinalis encapsulated in either DE or HNTs and the good dispersion of such particles into the PLA matrix strengthened its mechanical performance and sped up the disintegration under composting conditions of PLA, while allowing to obtain films with antioxidant properties of interest as antioxidant active food packaging materials.
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Affiliation(s)
- Raúl Cerdá-Gandia
- Instituto Universitario de Investigación de Tecnología de Materiales (IUITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain
- FAPERIN S.L. Av. de los Trabajadores, 27, 03430 Onil, Spain
| | - Ángel Agüero
- Instituto Universitario de Investigación de Tecnología de Materiales (IUITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain
- Departamento de Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid (ETSII-UPM), C/José Gutiérrez Abascal 2, 28006 Madrid, Spain
| | - Marina Patricia Arrieta
- Departamento de Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid (ETSII-UPM), C/José Gutiérrez Abascal 2, 28006 Madrid, Spain
- Grupo de Investigación: Polímeros, Caracterización y Aplicaciones (POLCA), 28006 Madrid, Spain
| | - Octavio Fenollar
- Instituto Universitario de Investigación de Tecnología de Materiales (IUITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain
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2
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Zhang W, Li C, Lv Y, Wei S, Hu Y. Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation. Food Microbiol 2024; 121:104524. [PMID: 38637086 DOI: 10.1016/j.fm.2024.104524] [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: 12/27/2023] [Revised: 03/11/2024] [Accepted: 03/23/2024] [Indexed: 04/20/2024]
Abstract
Aspergillus flavus colonization on agricultural products during preharvest and postharvest results in tremendous economic losses. Inspired by the synergistic antifungal effects of essential oils, the aims of this study were to explore the mechanism of combined cinnamaldehyde and nonanal (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission electron microscopy, dichloro-dihydro-fluorescein diacetate staining and the inhibition of key enzymes in tricarboxylic acid cycle indicated that the antifungal mechanism of SCAN against A. flavus was related to the cell wall damage, reactive oxygen species accumulation and energy metabolism interruption. RNA sequencing revealed that some genes involved in antioxidation were upregulated, whereas genes responsible for cell wall biosynthesis, oxidative stress, cell cycle and spore development were significantly downregulated, supporting the occurrence of cellular apoptosis. In addition, compared with the control group, conidia production in 1.5 mg/mL DM/cinnamaldehyde, DM/nonanal and DM/SCAN groups were decreased by 27.16%, 48.22% and 76.66%, respectively, and the aflatoxin B1 (AFB1) contents decreased by 2.00%, 73.02% and 84.15%, respectively. These finding suggest that DM/SCAN complex has potential uses in food preservation.
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Affiliation(s)
- Wei Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Cuixiang Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yangyong Lv
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Shan Wei
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuansen Hu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China; Food Laboratory of Zhongyuan, Luohe, 462300, Henan, China.
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3
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Hu Y, Li T. Smart food packaging: Recent advancement and trends. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:1-33. [PMID: 39103211 DOI: 10.1016/bs.afnr.2024.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.
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Affiliation(s)
- Yaxi Hu
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada.
| | - Tianqi Li
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada
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4
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Parveen S, Nazeer S, Chotana GA, Kanwal A, Batool B, Bukhari N, Yaqoob A, Talib F. Designing of chitosan/gelatin based nanocomposite films integrated with Vachellia nilotica gum carbon dots for smart food packaging applications. Int J Biol Macromol 2024; 264:130208. [PMID: 38403229 DOI: 10.1016/j.ijbiomac.2024.130208] [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: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 02/27/2024]
Abstract
Microbial growth and exposure to UV light is a persistent global concern resulting in food spoilage, therefore, smart packaging is crucial for the availability of safer and quality food. Present work describes fabrication of chitosan (CH) and gelatin (GL) based nanocomposite films by introducing green source, highly fluorescent Vachillia nilotica gum-derived carbon dots (VNG-CDs). The VNG-CDs and incorporated CH/GL nanocomposite films were characterized by UV-Visible, FTIR, XRD, SEM and TGA analysis. The FTIR and XRD data revealed that VNG-CDs, chitosan, gelatin, and glycerol are combined/interlinked to form homogeneous nanocomposite films. The inclusion of VNG-CDs to CS/GL-CDs nanocomposite film efficiently enhanced the thermal stability and improved mechanical properties. VNG-CDs added to films markedly blocked the ultraviolet light and their effectiveness improved as concentration of CDs increases, being >90 % in UVC (200-280 nm) region. The prepared CS/GL-CDs nanocomposite films manifested radical scavenging activity, reducing capability and also excellently inhibited growth of E. coli, K. pneumonia and S. aureus bacteria. The viability of CS/GL-CDs nanocomposite films examined using banana as a model fruit extending the storage time by two weeks. In conclusion, CH/GL films containing VNG-CDs can be developed into smart packaging materials with enhanced protection and antimicrobial properties.
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Affiliation(s)
- Shehla Parveen
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan.
| | - Sadia Nazeer
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Ghayoor Abbas Chotana
- Department of Chemistry, Sayyed Babar Ali School of science and Engineering, Lahore University of Management Sciences, Lahore 54792, Pakistan
| | - Aqsa Kanwal
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Benish Batool
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Naeema Bukhari
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
| | - Asma Yaqoob
- Department of Biohemistry, Institute of biochemistry biotechnology and bio-informatics, Baghdad-ul-Jadeed Campus, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Faiza Talib
- Department of Chemistry, The Government Sadiq College Women University Bahawalpur, Bahawalpur 63100, Pakistan
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [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: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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6
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Bizymis AP, Kalantzi S, Mamma D, Tzia C. Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation. Foods 2023; 12:4295. [PMID: 38231729 DOI: 10.3390/foods12234295] [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: 09/29/2023] [Revised: 11/25/2023] [Accepted: 11/26/2023] [Indexed: 01/19/2024] Open
Abstract
The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%), with silver nanoparticle (AgNP) incorporationat levels 5, 10 and 15% v/v. According to the results, the AgNP addition led to very high antimicrobial activity of both films, reducing by more than 96% the microbial growth of the Gram-negative bacterium Escherichia coli (E. coli) in all cases. On the other hand, by adding AgNPs to films, their thickness as well as oxygen and water vapor permeability decreased, while their transparency increased. Furthermore, the contribution of these specific edible films to preserve cherries under cold storage was investigated. All edible coatings resulted in an improvement of the fruit properties under consideration, and especially the color difference, hardness and total microbial load.
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Affiliation(s)
- Angelos-Panagiotis Bizymis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Styliani Kalantzi
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Diomi Mamma
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
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7
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Tomić A, Šovljanski O, Erceg T. Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging. Antibiotics (Basel) 2023; 12:1473. [PMID: 37760769 PMCID: PMC10525543 DOI: 10.3390/antibiotics12091473] [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: 08/10/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.
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Affiliation(s)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (A.T.); (T.E.)
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8
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Safakas K, Giotopoulou I, Giannakopoulou A, Katerinopoulou K, Lainioti GC, Stamatis H, Barkoula NM, Ladavos A. Designing Antioxidant and Antimicrobial Polyethylene Films with Bioactive Compounds/Clay Nanohybrids for Potential Packaging Applications. Molecules 2023; 28:molecules28072945. [PMID: 37049708 PMCID: PMC10095763 DOI: 10.3390/molecules28072945] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
In the present work, direct incorporation of bioactive compounds onto the surface and interlayer of nanoclays before their incorporation into the final polymeric film was conducted, based on a green methodology developed by our group that is compatible with food packaging. This will lead to the higher thermal stability and the significant reduction of the loss of activity of the active ingredients during packaging configuration. On this basis, the essential oil (EO) components carvacrol (C), thymol (T) as well as olive leaf extract (OLE), which is used for the first time, were incorporated onto organo-modified montmorillonite (O) or inorganic bentonite (B) through the evaporation/adsorption method. The prepared bioactive nanocarriers were further mixed with low-density polyethylene (LDPE), via melt compounding, in order to prepare films for potential use as fresh fruit and vegetable packaging material. Characterization of the bioactive nanocarriers and films were performed through XRD, TGA, tensile, antimicrobial and antioxidant tests. Films with organically modified montmorillonite loaded with carvacrol (OC), thymol (OT) and olive leaf extract (OOLE) at 5% wt. showed better results in terms of mechanical properties. The films with polyethylene and organically modified montmorillonite loaded with carvacrol or thymol at 20% wt. (PE_OC20 and PE_OT20), as well as with olive leaf extract at 5 or 10 %wt., clay:bioactive substance ratio 1:0.5 and 10% compatibilizer (PE_OOLE5_MA10 and PE_OOLE10_MA10) exhibited the highest antioxidant activity. The resulting films displayed outstanding antimicrobial properties against Gram-negative Escherichia coli (E. coli) with the best results appearing in the films with 10% OC and OT.
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9
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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. J Food Prot 2023; 86:100025. [PMID: 36916569 DOI: 10.1016/j.jfp.2022.100025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/26/2022] [Accepted: 12/05/2022] [Indexed: 12/28/2022]
Abstract
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.
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10
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Xu J, He M, Wei C, Duan M, Yu S, Li D, Zhong W, Tong C, Pang J, Wu C. Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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11
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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12
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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Carvalho AFFD, Caldeira VF, Oliveira AP, Gonsalves JKMDC, Araújo ECDC. Design and development of orally disintegrating films: A platform based on hydroxypropyl methylcellulose and guar gum. Carbohydr Polym 2023; 299:120155. [PMID: 36876781 DOI: 10.1016/j.carbpol.2022.120155] [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: 07/08/2022] [Revised: 09/01/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022]
Abstract
From a design of experiments (DOE) performed under four independent variables, with the filmogenicity conditions and shortest disintegration time as the answers, a new oral disintegrating film (ODF) based on hydroxypropyl methylcellulose (HPMC) and guar gum (GG) with the essential oil of Plectranthus amboinicus L. (EOPA) was developed. Sixteen formulations were tested for filmogenicity, homogeneity, and viability. The better selected ODF required 230.1 s for complete disintegration. The retention rate of the EOPA was quantified using the nuclear magnetic resonance hydrogen technique (H1 NMR), which identified the presence of 0.14 % carvacrol. The scanning electron microscopy showed a smooth and homogeneous surface with the presence of small white dots. Through the disk diffusion test, the EOPA was able to inhibit the growth of clinical strains of the Candida genus and gram-positive and gram-negative bacterial strains. This work opens new perspectives for the development of antimicrobial ODFS used in clinical practice.
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Affiliation(s)
- Ana Flávia Freitas de Carvalho
- Laboratory of Organic Chemistry, Federal University of the São Francisco Valley, Petrolina, Brazil; Center for Studies and Research in Biomaterials and Nanotechnology, Federal University of the São Francisco Valley, Petrolina, Brazil.
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14
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Salmas CE, Giannakas AE, Moschovas D, Kollia E, Georgopoulos S, Gioti C, Leontiou A, Avgeropoulos A, Kopsacheili A, Avdylaj L, Proestos C. Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels. Gels 2022; 8:gels8120823. [PMID: 36547348 PMCID: PMC9777596 DOI: 10.3390/gels8120823] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
The concept of this study is the replacement of previous fossil-based techniques for food packaging and food shelf-life extension, with novel more green processes and materials following the spirit of circular economy and the global trend for environmentally positive fingerprints. A novel adsorption process to produce thymol-halloysite nanohybrids is presented in this work. The high dispersion of this thymol-halloysite nanostructure in chitosan biopolymer is one of the goals of this study. The incorporation of this biodegradable matrix with poly-vinyl-alcohol produced a very promising food-packaging film. Mechanical, water-oxygen barrier, antimicrobial, and antioxidant properties were measured. Transparency levels were also tested using a UV-vis instrument. Moreover, the developed films were tested in-vivo for the preservation and the extension of the shelf-life of kiwi fruits. In all cases, results indicated that the increased fraction of thymol from thyme oil significantly enhances the antimicrobial and antioxidant activity of the prepared chitosan-poly-vinyl- alcohol gel. The use of the halloysite increases the mechanical and water-oxygen barrier properties and leads to a control release process of thymol which extends the preservation and the shelf-life of kiwi fruits. Finally, the results indicated that the halloysite improves the properties of the chitosan/poly-vinyl-alcohol films, and the thymol makes them further advantageous.
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Affiliation(s)
- Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
- Correspondence: (C.E.S.); (A.E.G.); (C.P.)
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (C.E.S.); (A.E.G.); (C.P.)
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Anna Kopsacheili
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Learda Avdylaj
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
- Correspondence: (C.E.S.); (A.E.G.); (C.P.)
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15
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Massaro M, Ciani R, Cinà G, Colletti CG, Leone F, Riela S. Antimicrobial Nanomaterials Based on Halloysite Clay Mineral: Research Advances and Outlook. Antibiotics (Basel) 2022; 11:antibiotics11121761. [PMID: 36551418 PMCID: PMC9774400 DOI: 10.3390/antibiotics11121761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
Bacterial infections represent one of the major causes of mortality worldwide. Therefore, over the years, several nanomaterials with antibacterial properties have been developed. In this context, clay minerals, because of their intrinsic properties, have been efficiently used as antimicrobial agents since ancient times. Halloysite nanotubes are one of the emerging nanomaterials that have found application as antimicrobial agents in several fields. In this review, we summarize some examples of the use of pristine and modified halloysite nanotubes as antimicrobial agents, scaffolds for wound healing and orthopedic implants, fillers for active food packaging, and carriers for pesticides in food pest control.
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16
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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León Madrazo A, Fuentes Ortíz AB, Morales Mendoza LF, Segura Campos MR. Antibacterial peptide fractions from chia seeds ( Salvia hispanica L.) and their stability to food processing conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4332-4340. [PMID: 36193479 PMCID: PMC9525467 DOI: 10.1007/s13197-022-05506-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2022] [Accepted: 05/24/2022] [Indexed: 06/16/2023]
Abstract
Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6 µg/mL). F < 1 remained active after incubation at 4-80 °C and a pH range of 5-8 but was inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12-25 mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products.
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Affiliation(s)
- Anaí León Madrazo
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
| | - Alfredo Benjamín Fuentes Ortíz
- Facultad de Química, Universidad Autónoma de Yucatán., Calle 43, No. 613 x calle 90. Col. Inalámbrica, 97069 Mérida, Yucatán México
| | - Luis Fernando Morales Mendoza
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
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18
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19
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Cortés LA, Herrera AO, Castellanos DA. Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lesley A. Cortés
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Aníbal O. Herrera
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Diego A. Castellanos
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
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20
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Antibacterial and degradable properties of β-cyclodextrin-TiO2 cellulose acetate and polylactic acid bionanocomposites for food packaging. Int J Biol Macromol 2022; 216:347-360. [DOI: 10.1016/j.ijbiomac.2022.06.202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/26/2022] [Accepted: 06/30/2022] [Indexed: 11/17/2022]
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21
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Controlled Release of Volatile Antimicrobial Compounds from Mesoporous Silica Nanocarriers for Active Food Packaging Applications. Int J Mol Sci 2022; 23:ijms23137032. [PMID: 35806038 PMCID: PMC9266657 DOI: 10.3390/ijms23137032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 02/01/2023] Open
Abstract
Essential oils and their active components have been extensively reported in the literature for their efficient antimicrobial, antioxidant and antifungal properties. However, the sensitivity of these volatile compounds towards heat, oxygen and light limits their usage in real food packaging applications. The encapsulation of these compounds into inorganic nanocarriers, such as nanoclays, has been shown to prolong the release and protect the compounds from harsh processing conditions. Nevertheless, these systems have limited shelf stability, and the release is of limited control. Thus, this study presents a mesoporous silica nanocarrier with a high surface area and well-ordered protective pore structure for loading large amounts of natural active compounds (up to 500 mg/g). The presented loaded nanocarriers are shelf-stable with a very slow initial release which levels out at 50% retention of the encapsulated compounds after 2 months. By the addition of simulated drip-loss from chicken, the release of the compounds is activated and gives an antimicrobial effect, which is demonstrated on the foodborne spoilage bacteria Brochothrixthermosphacta and the potentially pathogenic bacteria Escherichia coli. When the release of the active compounds is activated, a ≥4-log reduction in the growth of B. thermosphacta and a 2-log reduction of E. coli is obtained, after only one hour of incubation. During the same one-hour incubation period the dry nanocarriers gave a negligible inhibitory effect. By using the proposed nanocarrier system, which is activated by the food product itself, increased availability of the natural antimicrobial compounds is expected, with a subsequent controlled antimicrobial effect.
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22
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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23
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Fernandes BCN, Paulo BB, Guimarães MC, Sarantopoulos CIGDL, Melo NR, Prata AS. Prospection of the use of encapsulation in food packaging. Compr Rev Food Sci Food Saf 2022; 21:2309-2334. [DOI: 10.1111/1541-4337.12933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/15/2021] [Accepted: 02/04/2022] [Indexed: 11/28/2022]
Affiliation(s)
| | - Bruna Barbon Paulo
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
| | - Maria Clara Guimarães
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
| | | | - Nathália Ramos Melo
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
- Department of Agribusiness Engineering Federal Fluminense University Volta Redonda Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
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24
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Angelopoulou P, Giaouris E, Gardikis K. Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation. NANOMATERIALS 2022; 12:nano12071196. [PMID: 35407315 PMCID: PMC9000819 DOI: 10.3390/nano12071196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/29/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022]
Abstract
Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions. In this review, current preservation strategies are discussed and the most recent studies in nanostructures used for preservation purposes are categorized and analyzed in a way that hopefully provides the most promising strategies for both the improvement of product safety and shelf-life extension. Packaging materials are also included since the container plays a major role in the preservation of such products. It is conclusively revealed that most of the applications refer to the nanocomposites as part of the packaging, mainly due to the various possibilities that nanoscience offers to this field. Apart from that, the route of exposure being either skin or the gastrointestinal system involves safety concerns, and since migration of nanoparticles (NPs) from their container can be measured, concerns can be minimized. Conclusion: Nanomaterial science has already made a significant contribution to food and cosmetics preservation, and rapid developments in the last years reinforce the belief that in the future much of the preservation strategies to be pursued by the two industries will be based on NPs and their nanocomposites.
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Affiliation(s)
- Paraskevi Angelopoulou
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Konstantinos Gardikis
- IPSP Nanomedicine, Medical & Pharmacy Department, School of Health Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece;
- R&D Department, APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece
- Correspondence:
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25
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Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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26
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Bertéli MBD, de Souza MMM, Barros L, Ferreira ICFR, Glamočlija J, Soković M, Dragunski DC, do Valle JS, de Souza Ferreira E, Pinto LC, de Souza CO, Ruiz SP, Linde GA, Colauto NB. Basidiocarp structures of Lentinus crinitus: an antimicrobial source against foodborne pathogens and food spoilage microorganisms. World J Microbiol Biotechnol 2022; 38:74. [PMID: 35298734 DOI: 10.1007/s11274-022-03257-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 02/24/2022] [Indexed: 11/30/2022]
Abstract
Lentinus crinitus basidiocarps are an alternative to antimicrobials, but the stipe (24% basidiocarp) is discarded even with potential antimicrobial activity. This study evaluated the antimicrobial activity of L. crinitus basidiocarp pileus and stipe extracts against foodborne pathogens and food spoilage microorganisms. Basidiocarps of L. crinitus were grown in sugarcane bagasse and rice husks and the pileus and stipe methanolic extract was analyzed by broth microdilution method for antimicrobial activity against eight bacteria and eight fungi. The minimum bactericidal concentration values for pileus and stipe ranged from 0.40 to 0.50 mg mL- 1, for streptomycin from 0.10 to 0.50 mg mL- 1, and for ampicillin from 0.40 to 1.20 mg mL- 1. The minimum fungicidal concentration values for pileus and stipe ranged from 0.06 to 0.60 mg mL- 1, for bifonazole from 0.20 to 0.25 mg mL- 1, and for ketoconazole from 0.30 to 3.50 mg mL- 1. Extracts had bacteriostatic, bactericidal, fungistatic and fungicidal activity against all microorganisms, but with greater efficiency and specificity for some microorganisms. Both pileus and stipe are promising and sustainable alternatives for use in food, agricultural, and pharmaceutical industries.
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Affiliation(s)
| | | | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Jasmina Glamočlija
- Mycological Laboratory, Mycology, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000, Belgrade, Serbia
| | - Marina Soković
- Mycological Laboratory, Mycology, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000, Belgrade, Serbia
| | | | | | | | - Laise Cedraz Pinto
- Universidade Federal da Bahia, Rua Augusto Viana, s/n, 40110-909, Salvador, BA, Brazil
| | | | - Suelen Pereira Ruiz
- Universidade Paranaense, Praça Mascarenhas de Moraes, 4282, 87502-210, Umuarama, PR, Brazil
| | - Giani Andrea Linde
- Universidade Federal da Bahia, Rua Augusto Viana, s/n, 40110-909, Salvador, BA, Brazil
| | - Nelson Barros Colauto
- Universidade Federal da Bahia, Rua Augusto Viana, s/n, 40110-909, Salvador, BA, Brazil.
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27
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Choudhury M, Bindra HS, Singh K, Singh AK, Nayak R. Antimicrobial polymeric composites in consumer goods and healthcare sector: A healthier way to prevent infection. POLYM ADVAN TECHNOL 2022. [DOI: 10.1002/pat.5660] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mousam Choudhury
- Amity Institute of Nanotechnology Amity University Uttar Pradesh Noida India
| | | | - Karishma Singh
- Amity Institute of Nanotechnology Amity University Uttar Pradesh Noida India
| | - Alok Kumar Singh
- School of Biotechnology Sher‐e‐Kashmir University of Agricultural Science and Technology of Jammu Jammu and Kashmir India
| | - Ranu Nayak
- Amity Institute of Nanotechnology Amity University Uttar Pradesh Noida India
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28
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Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
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29
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Activated gallic acid as radical and oxygen scavenger in biodegradable packaging film. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Cazón P, Cazón D, Vázquez M, Guerra-Rodriguez E. Rapid authentication and composition determination of cellulose films by UV-VIS-NIR spectroscopy. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Souza VVMA, Almeida JM, Barbosa LN, Silva NCC. Citral, carvacrol, eugenol and thymol: antimicrobial activity and its application in food. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2032422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Kamarudin SH, Rayung M, Abu F, Ahmad S, Fadil F, Karim AA, Norizan MN, Sarifuddin N, Mat Desa MSZ, Mohd Basri MS, Samsudin H, Abdullah LC. A Review on Antimicrobial Packaging from Biodegradable Polymer Composites. Polymers (Basel) 2022; 14:174. [PMID: 35012197 PMCID: PMC8747113 DOI: 10.3390/polym14010174] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 12/13/2022] Open
Abstract
The development of antimicrobial packaging has been growing rapidly due to an increase in awareness and demands for sustainable active packaging that could preserve the quality and prolong the shelf life of foods and products. The addition of highly efficient antibacterial nanoparticles, antifungals, and antioxidants to biodegradable and environmentally friendly green polymers has become a significant advancement trend for the packaging evolution. Impregnation of antimicrobial agents into the packaging film is essential for impeding or destroying the pathogenic microorganisms causing food illness and deterioration. Higher safety and quality as well as an extended shelf life of sustainable active packaging desired by the industry are further enhanced by applying the different types of antimicrobial packaging systems. Antimicrobial packaging not only can offer a wide range of advantages, but also preserves the environment through usage of renewable and biodegradable polymers instead of common synthetic polymers, thus reducing plastic pollution generated by humankind. This review intended to provide a summary of current trends and applications of antimicrobial, biodegradable films in the packaging industry as well as the innovation of nanotechnology to increase efficiency of novel, bio-based packaging systems.
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Affiliation(s)
- Siti Hasnah Kamarudin
- School of Industrial Technology, Faculty of Applied Sciences, Uitm Shah Alam, Shah Alam 40450, Malaysia; (F.A.); (S.A.); (F.F.); (A.A.K.)
| | - Marwah Rayung
- Department of Chemistry, Faculty of Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Falah Abu
- School of Industrial Technology, Faculty of Applied Sciences, Uitm Shah Alam, Shah Alam 40450, Malaysia; (F.A.); (S.A.); (F.F.); (A.A.K.)
| | - So’bah Ahmad
- School of Industrial Technology, Faculty of Applied Sciences, Uitm Shah Alam, Shah Alam 40450, Malaysia; (F.A.); (S.A.); (F.F.); (A.A.K.)
| | - Fatirah Fadil
- School of Industrial Technology, Faculty of Applied Sciences, Uitm Shah Alam, Shah Alam 40450, Malaysia; (F.A.); (S.A.); (F.F.); (A.A.K.)
| | - Azrena Abdul Karim
- School of Industrial Technology, Faculty of Applied Sciences, Uitm Shah Alam, Shah Alam 40450, Malaysia; (F.A.); (S.A.); (F.F.); (A.A.K.)
| | - Mohd Nurazzi Norizan
- Centre for Defence Foundation Studies, Universiti Pertahanan Nasional Malaysia (UPNM), Kem Perdana Sungai Besi, Kuala Lumpur 57000, Malaysia;
| | - Norshahida Sarifuddin
- Department of Manufacturing and Materials Engineering, International Islamic University Malaysia, Jalan Gombak, Kuala Lumpur 53100, Malaysia;
| | - Mohd Shaiful Zaidi Mat Desa
- Faculty of Chemical Engineering Technology and Process, Universiti Malaysia Pahang, Lebuhraya Tun Razak, Gambang 26300, Malaysia;
| | - Mohd Salahuddin Mohd Basri
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Hayati Samsudin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia;
| | - Luqman Chuah Abdullah
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia;
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Ren QS, Fang K, Yang XT, Han JW. Ensuring the quality of meat in cold chain logistics: A comprehensive review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Performance of Gelatin Films Reinforced with Cloisite Na + and Black Pepper Essential Oil Loaded Nanoemulsion. Polymers (Basel) 2021; 13:polym13244298. [PMID: 34960849 PMCID: PMC8703369 DOI: 10.3390/polym13244298] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022] Open
Abstract
The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.
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Clarissa WHY, Chia CH, Zakaria S, Evyan YCY. Recent advancement in 3-D printing: nanocomposites with added functionality. PROGRESS IN ADDITIVE MANUFACTURING 2021; 7:325-350. [PMID: 38624631 PMCID: PMC8556779 DOI: 10.1007/s40964-021-00232-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Accepted: 10/17/2021] [Indexed: 05/05/2023]
Abstract
Three-Dimentional (3-D) printing is currently a popular printing technique that is used in many sectors. Potentially, this technology is expected to replace conventional manufacturing in the coming years. It is accelerating in gaining attention due to its design freedom where objects can be produced without imagination boundaries. The review presents a perspective on the application of 3-D printing application based on various fields. However, the ordinary 3-D printed products with a single type of raw often lack robustness leading to broken parts. Improving the mechanical property of a 3-D printed part is crucial for its applications in many fields. One of the promising solutions is to incorporate nanoparticles or fillers into the raw material. The review aims to provide information about the types of additive manufacturing. There are few types of raw materials can be used as foundation template in the printing, enhanced properties of the printed polymer nanocomposites with different types of nanoparticles as additives in the printing. The article reviews the advantages and disadvantages of different materials that are used as raw materials or base materials in 3-D printing. This can be a guideline for the readers to compare and analyse the raw materials prior to a decision on the type of material to be selected. The review prepares an overview for the researchers to choose the types of nanoparticles to be added in the printing of the products depending on the targeted application. With the added functionality of the 3-D polymer nanocomposites, it will help in widespread of the application of 3-D printing technology in various sector.
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Affiliation(s)
- Wu Hui-Yan Clarissa
- Faculty of Engineering, Science and Technology, Nilai University, 71800 Nilai, Negeri Sembilan Malaysia
| | - Chin Hua Chia
- Bioresource & Biorefinery Laboratory, Department of Applied Physics, Faculty of Science and Technology, University Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Sarani Zakaria
- Bioresource & Biorefinery Laboratory, Department of Applied Physics, Faculty of Science and Technology, University Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia
| | - Yang Chia-Yan Evyan
- Faculty of Engineering, Science and Technology, Nilai University, 71800 Nilai, Negeri Sembilan Malaysia
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Martinengo P, Arunachalam K, Shi C. Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications. Foods 2021; 10:foods10102469. [PMID: 34681518 PMCID: PMC8536111 DOI: 10.3390/foods10102469] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/16/2022] Open
Abstract
Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.
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Rathod NB, Kulawik P, Ozogul F, Regenstein JM, Ozogul Y. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030037] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, and morphology. The emulsions were first characterized by droplet size, morphologies, and storage stability. The Design of Experiments (DoE) was used to evaluate the parameter’s effects on the emulsions’ stability, and the emulsions with optimum particle size and stability were evaluated by antimicrobial activity. The more stable emulsions required higher energy in the system to obtain efficient emulsification. The cellulose nanocrystal (CNC) emulsions showed a 30% oil volume as a constant to obtain a low creaming index (34.4% and 42.8%) and zeta potential values around −29 mV, indicating an electrostatic stabilization. The cellulose nanofiber (CNF) emulsions showed 100% stability after a month using a 20% oil volume as a constant and Zeta potential values around −15 mV, indicating a steric stabilization. CNF-emulsions’ inhibition halos for Bacilus subtilis were 30.1 ± 3.7% smaller than those found in CNC-emulsions (65 ± 2.9 mm), while Pseudomonasaeruginosas almost do not present differences in the inhibition halos. These results suggest that the nanocellulose morphology may promote a regulation on the EO migration to the medium, as well that this migration ratio does not affect the bacteria.
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Cheng J, Wang H, Xiao F, Xia L, Li L, Jiang S. Functional effectiveness of double essential oils@yam starch/microcrystalline cellulose as active antibacterial packaging. Int J Biol Macromol 2021; 186:873-885. [PMID: 34293359 DOI: 10.1016/j.ijbiomac.2021.07.094] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 12/18/2022]
Abstract
In this work, two combinations of double EOs, i.e., α-terpineol: eugenol (α-T:Eu) and carvacrol:eugenol (CA:Eu), are used to develop the active antibacterial films of double EOs@yam starch/microcrystalline cellulose (EOs@SC). The hydrogen-bonded networks in SC matrix are conducive to thermostability enhancement and the film of SC25 is determined for EO incorporation. The interactions between EOs and SC matrix are also hydrogen bonds and the double EOs@SC are smooth at ratio of ≤2:2 for α-T:Eu or CA:Eu. The ultimate film properties are dependent on the incorporated EOs. The release of EOs is well controlled by two mechanisms of diffusion (predominant) and swelling (secondary). Synergetic antibacterial activity occurs on double EOs@SC. The shelf life of pork can be extended by 1 day at 25 °C by the two typical films of α-T2:Eu2@SC and CA2:Eu2@SC. Moreover, EOs@SC can be well degraded in humus soil. Thereby, the target films will have great potential in active packaging to extend the shelf life of food.
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Affiliation(s)
- Junfeng Cheng
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
| | - Feng Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Li Xia
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat. Foods 2021; 10:foods10071598. [PMID: 34359468 PMCID: PMC8305275 DOI: 10.3390/foods10071598] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/30/2021] [Accepted: 07/06/2021] [Indexed: 12/14/2022] Open
Abstract
Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.
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A Regioselective Synthesis of Novel Functionalized Organochalcogen Compounds by Chalcogenocyclofunctionalization Reactions Based on Chalcogen Halides and Natural Products. Molecules 2021; 26:molecules26123729. [PMID: 34207301 PMCID: PMC8234429 DOI: 10.3390/molecules26123729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 12/04/2022] Open
Abstract
The regioselective synthesis of novel functionalized condensed organochalcogen compounds by chalcogenocyclofunctionalization reactions based on chalcogen halides and the natural products thymol and carvacrol has been developed. The reactions of selenium dibromide with allyl thymol and allyl carvacrol proceeded in methylene chloride at room temperature in the presence of NaHCO3 affording bis[(7-isopropyl-4-methyl-2,3-dihydro-1-benzofuran-2-yl)methyl] and bis[(4-isopropyl-7-methyl-2,3-dihydro-1-benzofuran-2-yl)methyl] selenides in 90–92% yield. Similar sulfides were obtained in 70–72% yields by the reaction of sulfur dichloride in chloroform under reflux. Trihalotellanes containing the same organic moieties were synthesized from allyl thymol, allyl carvacrol and tellurium tetrachloride or tetrabromide in quantitative yields. Corresponding functionalized ditellurides were prepared in 91–92% yields by the reduction of the trichlorotellanes with sodium metabisulfite in two-phase solvent system. The comparison of reactivity of sulfur, selenium and tellurium halides in chalcogenocyclofunctionalization and distinguishing features of each reaction were discussed.
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Li Q, Ren T, Perkins P, Hu X, Wang X. Applications of halloysite nanotubes in food packaging for improving film performance and food preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107876] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Cui R, Zhu B, Yan J, Qin Y, Yuan M, Cheng G, Yuan M. Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes. Foods 2021; 10:foods10061150. [PMID: 34063767 PMCID: PMC8223774 DOI: 10.3390/foods10061150] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 05/03/2021] [Accepted: 05/11/2021] [Indexed: 12/02/2022] Open
Abstract
The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.
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Affiliation(s)
- Rui Cui
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Bifen Zhu
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Jiatong Yan
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
- Correspondence: (Y.Q.); (M.Y.)
| | - Mingwei Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan, Yunnan Nationalities University, Kunming 650550, China;
- Correspondence: (Y.Q.); (M.Y.)
| | - Guiguang Cheng
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan, Yunnan Nationalities University, Kunming 650550, China;
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Hemmati F, Bahrami A, Esfanjani AF, Hosseini H, McClements DJ, Williams L. Electrospun antimicrobial materials: Advanced packaging materials for food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Chaiwarit T, Kantrong N, Sommano SR, Rachtanapun P, Junmahasathien T, Kumpugdee-Vollrath M, Jantrawut P. Extraction of Tropical Fruit Peels and Development of HPMC Film Containing the Extracts as an Active Antibacterial Packaging Material. Molecules 2021; 26:molecules26082265. [PMID: 33919710 PMCID: PMC8070744 DOI: 10.3390/molecules26082265] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/10/2021] [Accepted: 04/11/2021] [Indexed: 11/16/2022] Open
Abstract
In recent years, instead of the use of chemical substances, alternative substances, especially plant extracts, have been characterized for an active packaging of antibacterial elements. In this study, the peels of mangosteen (Garcinia mangostana), rambutan (Nephelium lappaceum), and mango (Mangifera indica) were extracted to obtain bioactive compound by microwave-assisted extraction (MAE) and maceration with water, ethanol 95% and water–ethanol (40:60%). All extracts contained phenolics and flavonoids. However, mangosteen peel extracted by MAE and maceration with water/ethanol (MT-MAE-W/E and MT-Ma-W/E, respectively) contained higher phenolic and flavonoid contents, and exhibited greater antibacterial activity against Staphylococcus aureus and Escherichia coli. Thus, both extracts were analyzed by liquid chromatograph-mass spectrometer (LC-MS) analysis, α-mangostin conferring antibacterial property was found in both extracts. The MT-MAE-W/E and MT-Ma-W/E films exhibited 30.22 ± 2.14 and 30.60 ± 2.83 mm of growth inhibition zones against S. aureus and 26.50 ± 1.60 and 26.93 ± 3.92 mm of growth inhibition zones against E. coli. These clear zones were wider than its crude extract approximately 3 times, possibly because the film formulation enhanced antibacterial activity with sustained release of active compound. Thus, the mangosteen extracts have potential to be used as an antibacterial compound in active packaging.
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Affiliation(s)
- Tanpong Chaiwarit
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
| | - Nutthapong Kantrong
- Department of Restorative Dentistry, Faculty of Dentistry, Khon Kaen University, Khon Kaen 40002, Thailand;
- Research Group of Chronic Inflammatory Oral Diseases and Systemic Diseases Associated with Oral Health, Faculty of Dentistry, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pornchai Rachtanapun
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Taepin Junmahasathien
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Mont Kumpugdee-Vollrath
- Department of Pharmaceutical Engineering, Beuth University of Applied Sciences Berlin, 13353 Berlin, Germany;
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: or ; Tel.: +66-891184007
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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Gulin-Sarfraz T, Kalantzopoulos GN, Kvalvåg Pettersen M, Wold Åsli A, Tho I, Axelsson L, Sarfraz J. Inorganic Nanocarriers for Encapsulation of Natural Antimicrobial Compounds for Potential Food Packaging Application: A Comparative Study. NANOMATERIALS 2021; 11:nano11020379. [PMID: 33540744 PMCID: PMC7913054 DOI: 10.3390/nano11020379] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/16/2022]
Abstract
Design and development of novel inorganic nanocarriers for encapsulation of natural antimicrobial substances for food packaging applications have received great interest during the last years. Natural nanoclays are the most investigated nanocarriers and recently interest has also grown in the synthetically produced porous silica particles. However, these different carrier matrices have not been compared in terms of their loading capability and subsequent release. In this study, the feasibility of porous silica particles (with different pore structures and/or surface functionalities) and commercially available nanoclays were evaluated as encapsulation matrices. Two well-studied antimicrobial substances, thymol and curcumin, were chosen as volatile and non-volatile model compounds, respectively. The encapsulation efficiency, and the subsequent dispersibility and release, of these substances differed significantly among the nanocarriers. Encapsulation of the volatile compound highly depends on the inner surface area, i.e., the protective pore environment, and an optimal nanocarrier can protect the encapsulated thymol from volatilization. For the non-volatile compound, only the release rate and dispersibility are affected by the pore structure. Further, water-activated release of the volatile compound was demonstrated and exhibited good antimicrobial efficacy in the vapor phase against Staphylococcus aureus. This comparative study can provide a base for selecting the right nanocarrier aimed at a specific food packaging application. No nanocarrier can be considered as a universally applicable one.
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Affiliation(s)
- Tina Gulin-Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
| | - Georgios N. Kalantzopoulos
- Center for Materials Science and Nanotechnology (SMN), Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, NO-0315 Oslo, Norway;
| | - Marit Kvalvåg Pettersen
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Anette Wold Åsli
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Ingunn Tho
- Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, NO-0316 Oslo, Norway;
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Jawad Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
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Soltani Firouz M, Mohi-Alden K, Omid M. A critical review on intelligent and active packaging in the food industry: Research and development. Food Res Int 2021; 141:110113. [PMID: 33641980 DOI: 10.1016/j.foodres.2021.110113] [Citation(s) in RCA: 124] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 01/01/2021] [Accepted: 01/03/2021] [Indexed: 12/31/2022]
Abstract
The emergence of many new food products on the market with need of consumers to constantly monitor their quality until consuming, in addition to the necessity for reducing food corruption during preservation time, have led to the development of some modern packaging technologies such as intelligent packaging (IP) and active packaging (AP). The benefits of IP are detecting defects, quality monitoring and tracking the packaged food products to control the storage conditions from the production stage to the consumption stage by using various sensors and indicators such as time-temperature indicators (TTIs), gas indicators, humidity sensors, optical, calorimetric and electrochemical biosensors. While, AP helps to increase the shelf-life of products by using absorbing and diffusion systems for various materials like carbon dioxide, oxygen, and ethanol. However, there are some important issues over these emerging technologies including cost, marketability, consumer acceptance, safety and organoleptic quality of the food and emphatically environmental safety concerns. Therefore, future researches should be conducted to solve these problems and to prompt applications of IP and AP in the food industry. This paper reviews the latest innovations in these advanced packaging technologies and their applications in food industry. The IP systems namely indicators, barcoding techniques, radio frequency identification systems, sensors and biosensor are reviewed and then the latest innovations in AP methods including scavengers, diffusion systems and antimicrobial packaging are reviewed in detail.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran.
| | - Khaled Mohi-Alden
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran; Department of Agricultural Machinery Engineering, Faculty of Mechanical Engineering, University of Aleppo, Syria
| | - Mahmoud Omid
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran.
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Wu H, Lu J, Xiao D, Yan Z, Li S, Li T, Wan X, Zhang Z, Liu Y, Shen G, Li S, Luo Q. Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106138] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Abstract
The numerous biological applications of nanoparticles in general and nano-clays in particular are rooted in understanding and harnessing their dynamic nano-bio interface. Among clays, the intrinsically-mesoporous halloysite nanotubes (HNTs) have emerged in recent years as promising nanomaterials. The diverse interactions of these nanotubes with living cells, encompassing electrostatic, van der Waals, and ion exchange, along with cellular response, are crucial in determining the behaviour of HNTs in biological systems. Thus, rational engineering of the nanotube properties allows for vast applications ranging from bacteria encapsulation for bioremediation, through algae flocculation for aquaculture, to intracellular drug delivery. This review summarizes the many aspects of the nano-bio interface of HNTs with different cell types (bacteria, algae and fungi, and mammalian cells), highlighting biocompatibility/bio-adverse properties, interaction mechanisms, and the latest cutting-edge technologies.
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Affiliation(s)
- Ofer Prinz Setter
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Technion City, 3200003 Haifa, Israel.
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