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Li Q, Gong Y, Du T, Zhang L, Ma Y, Zhang T, Wu Z, Zhang W, Wang J. Modified halloysite nanotubes as GRAS nanocarrier for intelligent monitoring and food preservation. Food Chem 2024; 444:138678. [PMID: 38330598 DOI: 10.1016/j.foodchem.2024.138678] [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: 01/25/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Conventional "all-in-one" methods for multi-component active packaging systems are not wholly adequate for fresh food. Given the need for multifunctional properties, introducing halloysite nanotubes (HNTs) could be a promising way to achieve controllable release of active ingredients while endowing with pH-sensitive performance. Here, we pioneered a GRAS composite with multifunctional properties, employing natural HNTs as a nanocarrier, citral (Cit) as an active antimicrobial agent, and myricetin (Myr) for monitoring freshness. The Cit-HNTs-Myr had excellent DPPH, ABTS and ·OH radical scavenging capacity, dual-model (contact and fumigant) antibacterial properties, and pH-sensitive performance. Subsequently, a smart tag prepared by dipping cellulose fibers into Cit-HNTs-Myr, which extended the shelf life of shrimp and blueberries, and provided freshness information for the shrimp. These results demonstrate the applicability of Cit-HNTs-Myr in the preservation of perishable goods and freshness monitoring.
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Affiliation(s)
- Qingqing Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Yuxin Gong
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Ting Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Yiyue Ma
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Tong Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Zhiyi Wu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
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2
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Zhao X, Zou D, Liu Y, Xia Y, Tao J, Zeng Q, Hou Y, Liu M. Electrospun polylactic acid nanofibers membrane with copper ion-loaded clay nanotubes for fresh-keeping packaging. Int J Biol Macromol 2024; 267:131651. [PMID: 38636746 DOI: 10.1016/j.ijbiomac.2024.131651] [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: 01/06/2024] [Revised: 04/13/2024] [Accepted: 04/14/2024] [Indexed: 04/20/2024]
Abstract
The plastics derived from fossil fuels for food packaging results in serious environmental problems. Developing environment-friendly materials for food packaging is urgent and essential. In this study, polylactic acid (PLA) composite nanofibers membranes were prepared with good biocompatibility and antibacterial property. Cu2+ loaded in the natural halloysite nanotubes (HNTs) was used for the antibacterial agent. Cu2+ was loaded in the HNTs and was confirmed by the X-ray photoelectron spectroscopy (XPS). PLA nanofibers with different HNTs-Cu content were continuous nanofibers with the nanoscale range. HNTs-Cu entered into the nanofiber successfully. Thermal analysis results showed composite nanofibers had good thermal stability. Composite nanofiber membranes had the good hydrophobic property. HNTs-Cu improved the mechanical property of composite nanofibers than pure PLA nanofibers. Tensile strength and elasticity modulus of composite nanofibers with 4 % HNTs-Cu content were the most outstanding. L929 cells were cultured on the nanofiber membranes for biocompatibility evaluation. Cell viability of nanofiber membranes was above the 90 %. Cell live/dead staining results showed L929 cells was seldom dead on the nanofiber membranes. PLA/HNTs-Cu nanofiber membranes exhibited excellent antibacterial effects on S. aureus and E. coli. The inhibitory rates against S. aureus and E. coli were 98.31 % and 97.80 % respectively. The fresh-keeping effects of nanofiber membranes were evaluated by the strawberry preservation. Strawberries covered by nanofiber membranes exhibited better appearance, lower weight loss and higher firmness than control, PLA and PLA/HNTs groups. It promised that PLA/HNTs-Cu composite nanofiber membranes have the significant potential application for active food packaging.
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Affiliation(s)
- Xiujuan Zhao
- Department of Bioengineering, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China.
| | - Donghong Zou
- School of Applied Chemistry and Materials, Zhuhai College of Science and Technology, Zhuhai 519040, China
| | - Yunfei Liu
- Department of Bioengineering, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China
| | - Ye Xia
- School of Applied Chemistry and Materials, Zhuhai College of Science and Technology, Zhuhai 519040, China
| | - Jiahui Tao
- School of Applied Chemistry and Materials, Zhuhai College of Science and Technology, Zhuhai 519040, China
| | - Qin Zeng
- Department of Bioengineering, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China
| | - Yu Hou
- School of Applied Chemistry and Materials, Zhuhai College of Science and Technology, Zhuhai 519040, China.
| | - Mingxian Liu
- Department of Materials Science and Engineering, College of Chemistry and Materials Science, Jinan University, Guangzhou 510632, China.
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3
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Jaffur BN, Kumar G, Jeetah P, Ramakrishna S, Bhatia SK. Current advances and emerging trends in sustainable polyhydroxyalkanoate modification from organic waste streams for material applications. Int J Biol Macromol 2023; 253:126781. [PMID: 37696371 DOI: 10.1016/j.ijbiomac.2023.126781] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/29/2023] [Accepted: 09/05/2023] [Indexed: 09/13/2023]
Abstract
The current processes for producing polyhydroxyalkanoates (PHAs) are costly, owing to the high cost of cultivation feedstocks, and the need to sterilise the growth medium, which is energy-intensive. PHA has been identified as a promising biomaterial with a wide range of potential applications and its functionalization from waste streams has made significant advances recently, which can help foster the growth of a circular economy and waste reduction. Recent developments and novel approaches in the functionalization of PHAs derived from various waste streams offer opportunities for addressing these issues. This study focuses on the development of sustainable, efficient, and cutting-edge methods, such as advanced bioprocess engineering, novel catalysts, and advances in materials science. Chemical techniques, such as epoxidation, oxidation, and esterification, have been employed for PHA functionalization, while enzymatic and microbial methods have indicated promise. PHB/polylactic acid blends with cellulose fibers showed improved tensile strength by 24.45-32.08 % and decreased water vapor and oxygen transmission rates while PHB/Polycaprolactone blends with a 1:1 ratio demonstrated an elongation at break four to six times higher than pure PHB, without altering tensile strength or elastic modulus. Moreover, PHB films blended with both polyethylene glycol and esterified sodium alginate showed improvements in crystallinity and decreased hydrophobicity.
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Affiliation(s)
- Bibi Nausheen Jaffur
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Mauritius, Réduit 80837, Mauritius.
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental, Engineering, Faculty of Science and Technology, University of Stavanger, Stavanger, Norway; School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, South Korea
| | - Pratima Jeetah
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Mauritius, Réduit 80837, Mauritius
| | - Seeram Ramakrishna
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, 9 Engineering Drive 1, 117575, Singapore
| | - Shashi Kant Bhatia
- Department of Biological Engineering, Konkuk University, Seoul 05029, South Korea
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4
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Cobos Á, Díaz O. Impact of Nanoclays Addition on Chickpea ( Cicer arietinum L.) Flour Film Properties. Foods 2023; 13:75. [PMID: 38201103 PMCID: PMC10778780 DOI: 10.3390/foods13010075] [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: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.
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Affiliation(s)
| | - Olga Díaz
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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Giannakas AE, Zaharioudakis K, Kollia E, Kopsacheili A, Avdylaj L, Georgopoulos S, Leontiou A, Karabagias VK, Kehayias G, Ragkava E, Proestos C, Salmas CE. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese. Gels 2023; 9:807. [PMID: 37888380 PMCID: PMC10606390 DOI: 10.3390/gels9100807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/02/2023] [Accepted: 10/05/2023] [Indexed: 10/28/2023] Open
Abstract
The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products.
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Affiliation(s)
- Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Konstantinos Zaharioudakis
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Eleni Kollia
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Anna Kopsacheili
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Learda Avdylaj
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Stavros Georgopoulos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Vassilios K. Karabagias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Efthymia Ragkava
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece; (K.Z.); (S.G.); (A.L.); (V.K.K.); (G.K.); (E.R.)
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece; (E.K.); (A.K.); (L.A.)
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
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Salmas CE, Kollia E, Avdylaj L, Kopsacheili A, Zaharioudakis K, Georgopoulos S, Leontiou A, Katerinopoulou K, Kehayias G, Karakassides A, Proestos C, Giannakas AE. Thymol@Natural Zeolite Nanohybrids for Chitosan/Polyvinyl-Alcohol-Based Hydrogels Applied as Active Pads. Gels 2023; 9:570. [PMID: 37504449 PMCID: PMC10379368 DOI: 10.3390/gels9070570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023] Open
Abstract
Currently, food saving, a circular economy, and zero environmental fingerprints are of major interest. Scientific efforts for enhanced food preservation using "green" methods have been intensified. Even though chemicals could achieve such targets effectively, the global trend against the "greenhouse effect" suggests the use of environmentally friendly biobased materials for this purpose. In this study, the promising biopolymer chitosan is incorporated with the promising biodegradable polymer polyvinyl alcohol to produce an improved biopolymeric matrix. This biodegradable biopolymer was further mixed homogeneously with 15% thymol/nano-zeolite nanohybrid material. The properties of the final developed film were improved compared to the relevant values of chitosan/polyvinyl alcohol film. The mechanical properties were enhanced significantly, i.e., there was a 34% increase in Young's modulus and a 4.5% increase in the ultimate tensile strength, while the antioxidant activity increased by 53.4%. The antibacterial activity increased by 134% for Escherichia coli, 87.5% for Staphylococcus aureus, 32% for Listeria monocytogenes, and 9% for Salmonella enterica. The water vapor diffusion coefficient and the oxygen permeability coefficient decreased to -51% and -74%, respectively, and thus, the water vapor and oxygen barrier increased significantly. The active pads were used in strawberries, and the antimicrobial activity evaluation against the mold of fungi was carried out. The visual evaluation shows that the active pads could extend the shelf life duration of strawberries.
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Affiliation(s)
- Constantinos E Salmas
- 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
| | - Learda Avdylaj
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Anna Kopsacheili
- 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
| | - Areti Leontiou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | | | - George Kehayias
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Anastasios Karakassides
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Zografou, 15771 Athens, Greece
| | - Aris E Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
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8
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Kumar L, Deshmukh RK, Hakim L, Gaikwad KK. Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review. FOOD BIOPROCESS TECH 2023:1-14. [PMID: 37363381 PMCID: PMC10151217 DOI: 10.1007/s11947-023-03092-3] [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: 08/23/2022] [Accepted: 04/07/2023] [Indexed: 06/28/2023]
Abstract
Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for active food packaging applications. HNTs have been shown to possess unique properties such as high surface area, thermal stability, and biocompatibility, making them attractive for active food packaging materials. This review summarizes recent research on the use of HNTs as functional additives in active food packaging applications, including antimicrobial packaging, ethylene scavenging packaging, moisture, and gas barrier packaging. The potential benefits and challenges associated with the incorporation of HNTs into food packaging materials are discussed. The various modification methods, such as the physical, chemical, biological, and electrostatic methods, along with their impact on the properties of HNTs, are discussed. The advantages and challenges associated with each modification approach are also evaluated. Overall, the modification of HNTs has opened new possibilities for the development of advanced packaging materials with improved performance for various functional food packaging materials with enhanced properties and extended shelf life.
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Affiliation(s)
- Lokesh Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Ram Kumar Deshmukh
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Lokman Hakim
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Kirtiraj K. Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
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Shahabi N, Soleimani S, Ghorbani M. Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application. Int J Biol Macromol 2023; 231:123350. [PMID: 36681220 DOI: 10.1016/j.ijbiomac.2023.123350] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/01/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
This study aimed to investigate the effect of halloysite nanotubes (HNTs) on the physicochemical characteristics of the soy protein isolated/basil seed gum (SPI/BSG) film activated with propolis (PP). The obtained results of scanning electron microscope (SEM), thermal gravimetric analysis (TGA), and tensile investigations illustrated that the addition of HNTs as nanofiller led to positive changes in the morphology, thermal stability, and mechanical characteristics of SPI/BSG films. The barrier properties of films considerably decreased with incorporation of HNTs. Furthermore, the encapsulation of PP as bioactive agent into the produced films significantly increased (P < 0.05) the antioxidant potential of the samples in DPPH radical-scavenging activity assays. The antibacterial effects of film also significantly increased (P < 0.05) after the encapsulation of PP. In conclusion, the produced films illustrated acceptable efficiency for usage in food packaging system.
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Affiliation(s)
- Nasim Shahabi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Sajad Soleimani
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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Singhi H, Kumar L, Sarkar P, Gaikwad KK. Chitosan based antioxidant biofilm with waste Citrus limetta pomace extract and impregnated with halloysite nanotubes for food packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01825-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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11
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Yu F, Wang K, Li H, Peng L. Superhydrophobic and ethylene scavenging paper doped with halloysite nanotubes for food packaging applications. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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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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13
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Yield stress and microstructure of composite halloysite-LAPONITE® gels: Effects of mixing ratio, surface chemistry, and ageing time. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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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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15
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Development of gas phase controlled-release antimicrobial and antioxidant packaging film containing carvacrol loaded with HNT-4M(halloysite nanotubes etched by 4 mol/L hydrochloric acid). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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16
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Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19. COATINGS 2022. [DOI: 10.3390/coatings12010102] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Lockdown has been installed due to the fast spread of COVID-19, and several challenges have occurred. Active packaging was considered a sustainable option for mitigating risks to food systems during COVID-19. Biopolymeric-based active packaging incorporating the release of active compounds with antimicrobial and antioxidant activity represents an innovative solution for increasing shelf life and maintaining food quality during transportation from producers to consumers. However, food packaging requires certain physical, chemical, and mechanical performances, which biopolymers such as proteins, polysaccharides, and lipids have not satisfied. In addition, active compounds have low stability and can easily burst when added directly into biopolymeric materials. Due to these drawbacks, encapsulation into lipid-based, polymeric-based, and nanoclay-based nanocarriers has currently captured increased interest. Nanocarriers can protect and control the release of active compounds and can enhance the performance of biopolymeric matrices. The aim of this manuscript is to provide an overview regarding the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties. Nanocarriers improve physical, chemical, and mechanical properties of the biopolymeric matrix and increase the bioactivity of released active compounds. Furthermore, challenges during the COVID-19 pandemic and a brief post-COVID-19 scenario were also mentioned.
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17
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Kim H, Lee J, Sadeghi K, Seo J. Controlled self-release of ClO2 as an encapsulated antimicrobial agent for smart packaging. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Biodistribution of Quantum Dots-Labelled Halloysite Nanotubes: A Caenorhabditis elegans In Vivo Study. MATERIALS 2021; 14:ma14195469. [PMID: 34639868 PMCID: PMC8509283 DOI: 10.3390/ma14195469] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 01/25/2023]
Abstract
Halloysite is a promising building block in nanoarchitectonics of functional materials, especially in the development of novel biomaterials and smart coatings. Understanding the behavior of materials produced using halloysite nanotubes within living organisms is essential for their safe applications. In this study, quantum dots of different compositions were synthesized on the surface of modified clay nanotubes, and the biodistribution of this hybrid material was monitored within Caenorhabditis elegans nematodes. The influence of the modification agent as well as the particles’ composition on physicochemical properties of hybrid nanomaterials was investigated. Several microscopy techniques, such as fluorescence and dark-field microscopy, were compared in monitoring the distribution of nanomaterials in nematodes’ organisms. The effects of QDs-halloysite composites on the nematodes’ life cycle were investigated in vivo. Our fluorescent hybrid probes induced no acute toxic effects in model organisms. The stable fluorescence and low toxicity towards the organisms suggest that the proposed synthesis procedure yields safe nanoarchitectonic materials that will be helpful in monitoring the behavior of nanomaterials inside living cells and organisms.
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