1
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Dag D, Jung J, Zhao Y. Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. Int J Biol Macromol 2024; 261:129790. [PMID: 38307431 DOI: 10.1016/j.ijbiomac.2024.129790] [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: 10/06/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/04/2024]
Abstract
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (~45 %) and 0.75ZNP (~137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single-use plastic food packaging.
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Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
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2
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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3
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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4
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Moula Ali AM, Sant'Ana AS, Bavisetty SCB. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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5
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Mengarda Buosi DT, de Moraes JO, Cheng Y, Cheng RA, Moraru CI, Carciofi BA. Effective pulsed light treatments for inactivating Salmonella enterica serotypes. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Salem A, Jridi M, Abdelhedi O, Fakhfakh N, Nasri M, Debeaufort F, Zouari N. Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation. Heliyon 2021; 7:e08099. [PMID: 34632129 PMCID: PMC8493584 DOI: 10.1016/j.heliyon.2021.e08099] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/19/2021] [Accepted: 09/27/2021] [Indexed: 11/18/2022] Open
Abstract
The physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds were studied. Gelatin was extracted from the skin of dogfish (Squalus acanthias) and the functional gelatin-based films were used to preserve cheese during chilled storage. Ethanol extract (LSE3) and gelatin-based film enriched with LSE3 at 20 μg/mL showed high antioxidant potential using various complementary methods. No significant difference was measured in the mechanical parameters of the enriched films in terms of thickness, tensile strength and elongation at break. LSE3 incorporation at the highest level slighltly decreased the film L∗ value from 90.30 ± 0.10 to 88.10 ± 0.12, while the b∗ value increased from 0.91 ± 0.07 to 8.89 ± 0.12. Wrapping the cheese with gelatin-based film enriched with 20 μg LSE3/mL reduced the syneresis by 40% and stabilized the color, peroxidation and bacteria growth as compared to the unwrapped sample after 6 days of storage. In addition, cheese wrapped with the active gelatin-based film showed the lowest changes in texture parameters. Overall results suggest the use of the enriched gelatin film as active packaging material to preserve cheese quality.
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Affiliation(s)
- Ali Salem
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Ola Abdelhedi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Nahed Fakhfakh
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/AgrosupDijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab., 1 Esplanade Erasme, 21000 Dijon, France.,IUT Dijon-Auxerre, BioEngineering Department, 7 blvd Docteur Petitjean, 21078 Dijon Cedex, France
| | - Nacim Zouari
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
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7
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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8
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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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9
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Aaliya B, Valiyapeediyekkal Sunooj K, Navaf M, Parambil Akhila P, Sudheesh C, Ahmad Mir S, Sabu S, Sasidharan A, Theingi Hlaing M, George J. Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Res Int 2021; 147:110514. [PMID: 34399492 DOI: 10.1016/j.foodres.2021.110514] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 05/14/2021] [Accepted: 06/09/2021] [Indexed: 01/01/2023]
Abstract
Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir 190001, India
| | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | | | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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10
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Peter A, Mihaly Cozmuta L, Nicula C, Mihaly Cozmuta A, Talasman CM, Drazic G, Peñas A, Calahorro AJ, Sagratini G, Silvi S. Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO 2-PLA. Food Chem 2021; 363:130341. [PMID: 34144413 DOI: 10.1016/j.foodchem.2021.130341] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 06/05/2021] [Indexed: 11/16/2022]
Abstract
The study reports obtaining, characterization and evaluation of the preservation efficacy of nano-Ag-graphene-TiO2-polylactic acid (PLA) film during the storage of the curd cheese. The reusability of the active package was also evaluated. The mechanical resistance of the film was improved by 30% following the composite addition. Water vapour permeability decreased by 11-27% when the composite was incorporated into PLA in a mass percentage ranged between 0.5 and 3%. The highest fat permeability was obtained for PLA3% at 4 °C. The oxygen permeability of PLA3% is 24.6% lower than that of neat-PLA. PLA0.5% and PLA3% presented the highest antibacterial activity. PLA3% achieved the lowest solubility in food simulants at 4 °C compared to PLA and reference. The best active packages for curd storage were PLA0.5% and PLA3%. They showed also the lowest depreciation from the first to the second use. Their active role is kept 100% and 85% respectively, during the second use.
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Affiliation(s)
- Anca Peter
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania.
| | - Leonard Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Camelia Nicula
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Anca Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | | | - Goran Drazic
- National Institute of Chemistry, Hajdrihova 19 POBox 660, SI-1001 Ljubljana, Slovenia
| | - Antonio Peñas
- Andaltec Pol. Ind. Cañada de la Fuente, Calle Vílches s/n, 23600 Martos-Jaén, Spain.
| | | | - Gianni Sagratini
- University of Camerino, Scuola di Scienze del Farmaco e dei Prodotti della Salute, Via Madonna delle Carceri 9, 62032 Camerino, MC, Italy.
| | - Stefania Silvi
- University of Camerino, Scuola di Bioscienze e Medicina Veterinaria, Via Gentile III da Varano, 62032 Camerino, MC, Italy.
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11
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Biodegradable Antimicrobial Films for Food Packaging: Effect of Antimicrobials on Degradation. Foods 2021; 10:foods10061256. [PMID: 34205937 PMCID: PMC8228111 DOI: 10.3390/foods10061256] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/14/2021] [Accepted: 05/28/2021] [Indexed: 12/25/2022] Open
Abstract
The environmental problem generated by the massive consumption of plastics makes necessary the developing of biodegradable antimicrobial materials that can extend food shelf-life without having a negative impact on the environment. The current situation regarding the availability of biodegradable food packaging materials has been analysed, as well as different studies where antimicrobial compounds have been incorporated into the polymer matrix to control the growth of pathogenic or spoilage bacteria. Thus, the antimicrobial activity of active films based on different biodegradable polymers and antimicrobial compounds has been discussed. Likewise, relevant information on biodegradation studies carried out with different biopolymers in different environments (compost, soil, aquatic), and the effect of some antimicrobials on this behavior, are reviewed. In most of the studies, no relevant effect of the incorporated antimicrobials on the degradation of the polymer were observed, but some antimicrobials can delay the process. The changes in biodegradation pattern due to the presence of the antimicrobial are attributed to its influence on the microorganism population responsible for the process. More studies are required to know the specific influence of the antimicrobial compounds on the biodegradation behavior of polymers in different environments. No studies have been carried out or marine media to this end.
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12
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Moradi M, Kousheh SA, Razavi R, Rasouli Y, Ghorbani M, Divsalar E, Tajik H, Guimarães JT, Ibrahim SA. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Marangoni Júnior L, Cristianini M, Anjos CAR. Packaging aspects for processing and quality of foods treated by pulsed light. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Luís Marangoni Júnior
- Department of Food Technology, School of Food Engineering University of Campinas Campinas Brazil
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering University of Campinas Campinas Brazil
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14
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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15
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Gómez‐Aldapa CA, Díaz‐Cruz CA, Castro‐Rosas J, Jiménez‐Regalado EJ, Velazquez G, Gutierrez MC, Aguirre‐Loredo RY. Development of Antimicrobial Biodegradable Films Based on Corn Starch with Aqueous Extract of
Hibiscus sabdariffa
L. STARCH-STARKE 2020. [DOI: 10.1002/star.202000096] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Carlos Alberto Gómez‐Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento Universidad Autónoma del Estado de Hidalgo Carr. Pachuca‐Tulancingo Km. 4.5, 42184 Mineral de la Reforma Hidalgo México
| | - Claudio Alonso Díaz‐Cruz
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas Universidad Autónoma de Coahuila Blvd. Venustiano Carranza SN Saltillo Coahuila 25280 México
| | - Javier Castro‐Rosas
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento Universidad Autónoma del Estado de Hidalgo Carr. Pachuca‐Tulancingo Km. 4.5, 42184 Mineral de la Reforma Hidalgo México
| | - Enrique Javier Jiménez‐Regalado
- Departamento de Procesos de Polimerización Centro de Investigación en Química Aplicada (CIQA) Blvd. Enrique Reyna Hermosillo 140 Saltillo Coahuila 25294 México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional CICATA Unidad Querétaro Cerro Blanco 141, Colinas del Cimatario Querétaro Qro 76090 México
| | - Miguel C. Gutierrez
- CONACyT – Instituto Politécnico Nacional CIIDIR Unidad Oaxaca Hornos 1003 Santa Cruz Xoxocotlán Oaxaca 71230 México
| | - Rocio Yaneli Aguirre‐Loredo
- Departamento de Procesos de Polimerización CONACYT – CIQA Blvd. Enrique Reyna Hermosillo 140 Saltillo Coahuila 25294 México
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