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Wongphan P, Promhuad K, Srisa A, Laorenza Y, Oushapjalaunchai C, Harnkarnsujarit N. Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety. Polymers (Basel) 2024; 16:1232. [PMID: 38732702 PMCID: PMC11085279 DOI: 10.3390/polym16091232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.
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Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Chayut Oushapjalaunchai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
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Pitpisutkul V, Prachayawarakorn J. Porous antimicrobial crosslinked film of hydroxypropyl methylcellulose/carboxymethyl starch incorporating gallic acid for wound dressing application. Int J Biol Macromol 2024; 256:128231. [PMID: 37981282 DOI: 10.1016/j.ijbiomac.2023.128231] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/09/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
Because of weak mechanical qualities and low degree of swelling of hydroxypropyl methylcellulose/carboxymethyl starch (HP/CMS) blended films for wound dressing application, this work prepared a unique antimicrobial crosslinked film utilizing succinic acid (SA) as a non-toxic crosslinker and gallic acid (GAL) as an antibacterial agent. It was observed that the infrared-shifted peak position of OH stretching and bending in HP/CMS/SA/GAL films was caused by hydrogen bond formation among HP, CMS and GAL components. The antimicrobial crosslinked films considerably enhanced their mechanical properties and swelling degree. After adding SA and GAL, the films retained their porosity structure as observed by scanning electron images. Moreover, GAL-loaded HP/CMS/SA films could inhibit Staphylococcus aureus and Escherichia coli growth, showing their wound dressing potential. Crystallinity percentage, water vapor transmission rate, gel fraction, water solubility, water uptake and cytotoxicity were also investigated.
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Affiliation(s)
- Vipawan Pitpisutkul
- Department of Chemistry, School of Science, King Mongkut's Institute of Technology Ladkrabang (KMITL), Bangkok 10520, Thailand
| | - Jutarat Prachayawarakorn
- Department of Chemistry, School of Science, King Mongkut's Institute of Technology Ladkrabang (KMITL), Bangkok 10520, Thailand; Advanced Materials Research Unit, School of Science, King Mongkut's Institute of Technology Ladkrabang (KMITL), Bangkok 10520, Thailand.
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3
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de Vilhena MB, Matos RM, Ramos Junior GSDS, Viegas BM, da Silva Junior CAB, Macedo EN, Paula MVDS, da Silva Souza JA, Candido VS, de Sousa Cunha EJ. Influence of Glycerol and SISAL Microfiber Contents on the Thermal and Tensile Properties of Thermoplastic Starch Composites. Polymers (Basel) 2023; 15:4141. [PMID: 37896385 PMCID: PMC10610935 DOI: 10.3390/polym15204141] [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: 08/30/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 10/29/2023] Open
Abstract
The increasing use of petroleum plastics has caused environmental damage due to the degradation time of these materials. An alternative to petroleum plastics could be thermoplastic starch (TPS). However, thermoplastic starch does not exhibit satisfactory tensile properties. The mechanical properties of thermoplastic starch can be improved by adding sisal microfibers. Thus, the objective of this study was to evaluate the influence of different levels of glycerol and sisal microfibers on the thermal and tensile properties of thermoplastic corn starch composites. The microfibers were obtained via mechanical treatment followed by chemical treatment (alkaline treatment and bleaching). The films were obtained by the casting method using commercial corn starch and glycerol as a plasticizing agent, reinforced with sisal microfibers. Fourier transform infrared spectroscopy (FTIR) results revealed that the addition of microfibers did not change the chemical structure of the TPS matrix. The films from the samples with 18% glycerol and 10% microfibers had the highest value for the maximum tension, equal to 4.78 MPa. The thermal decomposition profile of TPS was not altered by the addition of microfibers. Our findings demonstrated the profound influence of glycerol and microfiber contents on the tensile properties of thermoplastic starch composites.
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Affiliation(s)
- Mailson Batista de Vilhena
- Engineering of Natural Resources of the Amazon Program, Federal University of Pará—UFPA, Belem 66075-110, Brazil; (M.B.d.V.); (E.N.M.); (J.A.d.S.S.)
| | - Rochelle Moraes Matos
- Faculty of Materials Engineering, Federal University of Pará-UFPA, Ananindeua 67130-660, Brazil; (R.M.M.); (E.J.d.S.C.)
| | - Gilberto Sérgio da Silva Ramos Junior
- Materials Science and Engineering Program, Federal University of Pará—UFPA, Ananindeua 67130-660, Brazil; (G.S.d.S.R.J.); (C.A.B.d.S.J.); (M.V.d.S.P.)
| | - Bruno Marques Viegas
- Faculty of Biotechnology, Federal University of Pará—UFPA, Belem 66075-110, Brazil;
| | - Carlos Alberto Brito da Silva Junior
- Materials Science and Engineering Program, Federal University of Pará—UFPA, Ananindeua 67130-660, Brazil; (G.S.d.S.R.J.); (C.A.B.d.S.J.); (M.V.d.S.P.)
| | - Emanuel Negrão Macedo
- Engineering of Natural Resources of the Amazon Program, Federal University of Pará—UFPA, Belem 66075-110, Brazil; (M.B.d.V.); (E.N.M.); (J.A.d.S.S.)
| | - Marcos Vinícius da Silva Paula
- Materials Science and Engineering Program, Federal University of Pará—UFPA, Ananindeua 67130-660, Brazil; (G.S.d.S.R.J.); (C.A.B.d.S.J.); (M.V.d.S.P.)
| | - José Antônio da Silva Souza
- Engineering of Natural Resources of the Amazon Program, Federal University of Pará—UFPA, Belem 66075-110, Brazil; (M.B.d.V.); (E.N.M.); (J.A.d.S.S.)
| | - Verônica Scarpini Candido
- Materials Science and Engineering Program, Federal University of Pará—UFPA, Ananindeua 67130-660, Brazil; (G.S.d.S.R.J.); (C.A.B.d.S.J.); (M.V.d.S.P.)
| | - Edinaldo José de Sousa Cunha
- Faculty of Materials Engineering, Federal University of Pará-UFPA, Ananindeua 67130-660, Brazil; (R.M.M.); (E.J.d.S.C.)
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Rincón E, De Haro-Niza J, Morcillo-Martín R, Espinosa E, Rodríguez A. Boosting functional properties of active-CMC films reinforced with agricultural residues-derived cellulose nanofibres. RSC Adv 2023; 13:24755-24766. [PMID: 37601591 PMCID: PMC10437095 DOI: 10.1039/d3ra04003h] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 07/31/2023] [Indexed: 08/22/2023] Open
Abstract
The search for packaging alternatives that reduce the presence of non-biodegradable plastics in water is a focus of much research today. This fact, together with the increasing demand for active packaging capable of prolonging the shelf life of foodstuffs and the rise in the use of natural biopolymers such as cellulose, motivate the present work. This work evaluates CMC films loaded with gallic acid reinforced with (ligno)cellulose nanofibres from various agricultural residues as candidates for use in active food packaging. The first stage of the study involved the evaluation of different nanofibres as the reinforcing agent in CMC films. Increasing proportions of nanofibres (1, 3, 5 and 10% w/w) from horticultural residues (H) and nanofibres from vine shoots (V), containing residual lignin (LCNF) and without it (CNF), and obtained by mechanical (M) or chemical (T) pretreatment, were studied. The results of this first stage showed that the optimum reinforcement effect was obtained with 3% H-MCNF or 3% V-MCNF, where up to 391% and 286% improvement in tensile strength was achieved, respectively. These films offered slightly improved UV-light blocking ability (40-55% UV-barrier) and water vapor permeability (20-30% improvement) over CMC. Next, bioactive films were prepared by incorporating 5 and 10% wt of gallic acid (GA) over the optimised formulations. It was found that the joint addition of cellulose nanofibres and GA enhanced all functional properties of the films. Mechanical properties improved to 70%, WVP to 50% and UV light blocking ability to 70% due to the synergistic effect of nanofibres and GA. Finally, the bioactive films exhibited potent antioxidant activity, 60-70% in the DPPH assay and >99% in the ABTS assay and high antimicrobial capacity against S. aureus.
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Affiliation(s)
- Esther Rincón
- BioPrEn Group (RNM940), Chemical Engineering Department, Faculty of Science, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Universidad de Córdoba 14014 Córdoba Spain
| | - Jorge De Haro-Niza
- BioPrEn Group (RNM940), Chemical Engineering Department, Faculty of Science, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Universidad de Córdoba 14014 Córdoba Spain
- Department of Food Science and Technology, Faculty of Veterinary, Universidad de Córdoba 14014 Córdoba Spain
| | - Ramón Morcillo-Martín
- BioPrEn Group (RNM940), Chemical Engineering Department, Faculty of Science, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Universidad de Córdoba 14014 Córdoba Spain
| | - Eduardo Espinosa
- BioPrEn Group (RNM940), Chemical Engineering Department, Faculty of Science, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Universidad de Córdoba 14014 Córdoba Spain
| | - Alejandro Rodríguez
- BioPrEn Group (RNM940), Chemical Engineering Department, Faculty of Science, Instituto Químico para la Energía y el Medioambiente (IQUEMA), Universidad de Córdoba 14014 Córdoba Spain
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Sonchaeng U, Wongphan P, Pan-utai W, Paopun Y, Kansandee W, Satmalee P, Tamtin M, Kosawatpat P, Harnkarnsujarit N. Preparation and Characterization of Novel Green Seaweed Films from Ulva rigida. Polymers (Basel) 2023; 15:3342. [PMID: 37631399 PMCID: PMC10460084 DOI: 10.3390/polym15163342] [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: 07/04/2023] [Revised: 07/29/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Ulva rigida green seaweed is an abundant biomass consisting of polysaccharides and protein mixtures and a potential bioresource for bioplastic food packaging. This research prepared and characterized novel biodegradable films from Ulva rigida extracts. The water-soluble fraction of Ulva rigida was extracted and prepared into bioplastic films. 1H nuclear magnetic resonance indicated the presence of rhamnose, glucuronic and sulfate polysaccharides, while major amino acid components determined via high-performance liquid chromatography (HPLC) were aspartic acid, glutamic acid, alanine and glycine. Seaweed extracts were formulated with glycerol and triethyl citrate (20% and 30%) and prepared into films. Ulva rigida films showed non-homogeneous microstructures, as determined via scanning electron microscopy, due to immiscible crystalline component mixtures. X-ray diffraction also indicated modified crystalline morphology due to different plasticizers, while infrared spectra suggested interaction between plasticizers and Ulva rigida polymers via hydrogen bonding. The addition of glycerol decreased the glass transition temperature of the films from -36 °C for control films to -62 °C for films with 30% glycerol, indicating better plasticization. Water vapor and oxygen permeability were retained at up to 20% plasticizer content, and further addition of plasticizers increased the water permeability up to 6.5 g·mm/m2·day·KPa, while oxygen permeability decreased below 20 mL·mm/m2·day·atm when blending plasticizers at 30%. Adding glycerol efficiently improved tensile stress and strain by up to 4- and 3-fold, respectively. Glycerol-plasticized Ulva rigida extract films were produced as novel bio-based materials that supported sustainable food packaging.
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Affiliation(s)
- Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Wanida Pan-utai
- Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Yupadee Paopun
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Bangkok 10900, Thailand (W.K.)
| | - Wiratchanee Kansandee
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute, Kasetsart University, Bangkok 10900, Thailand (W.K.)
| | - Prajongwate Satmalee
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand;
| | - Montakan Tamtin
- Kung Krabaen Bay Royal Development Study Center, Department of Fisheries, Ministry of Agriculture and Cooperatives, Chantha Buri 22120, Thailand
| | - Prapat Kosawatpat
- Phetchaburi Coastal Aquaculture Research and Development Center, Coastal Aquaculture Research and Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives, Phetchaburi 76100, Thailand;
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand
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Priyanka S, Raja Namasivayam SK, Bharani RSA, John A. Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy. CHEMOSPHERE 2023; 336:139240. [PMID: 37348611 DOI: 10.1016/j.chemosphere.2023.139240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/23/2023] [Accepted: 06/14/2023] [Indexed: 06/24/2023]
Abstract
Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.
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Affiliation(s)
- S Priyanka
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India.
| | | | - Arun John
- Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
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7
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Song Y, Zhang F, Yu R, Zheng H, Wang P. Acylated pectin/gelatin-based films incorporated with alkylated starch crystals: Characterization, antioxidant and antibacterial activities, and coating preservation effects on golden pomfret. Int J Biol Macromol 2023; 241:124532. [PMID: 37085070 DOI: 10.1016/j.ijbiomac.2023.124532] [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: 07/21/2022] [Revised: 04/11/2023] [Accepted: 04/16/2023] [Indexed: 04/23/2023]
Abstract
Pectin and starch crystals were modified by ethyl gallate and octadecyl-trimethoxysilane, respectively, followed by using acylated pectin (AP) and alkylated starch crystals (ASCs) as bioactive reagents and hydrophobic enhancers to improve the physiochemical properties of gelatin-based films and evaluate their coating preservation effects on golden pomfret. The properties of AP and ASC were investigated by Fourier transform infrared spectroscopy (FTIR), ultraviolet-visible spectroscopy (UV-vis), proton-nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD). The ethyl-gallate-modified pectin/gelatin (AP/G) containing 3 % ASC (AP/G/ASC-3 %) was shown to have the maximum tensile strength and Young's modulus of all the tested composite films. The AP/G containing 10 % ASC exhibited a water contact angle higher than 94°, coupled with a significant improvement in UV-shielding efficiency. FTIR and SEM analysis of the AP/G/ASC-3 % film indicated that the molecular interactions in the composite film components were noncovalent linkages, including hydrogen bonds, hydrophobic interactions, and electrostatic interactions, contributing to homogeneous and smooth microstructures. Additionally, the solutions of AP/G and AP/G/ASC composite films presented obvious antioxidant and antibacterial activities against Escherichia coli and Staphylococcus aureus. Furthermore, the AP/G and AP/G/ASC active coatings could effectively inhibit lipid oxidation and improve the textural acceptability of golden pomfret (Trachinotus blochii) fillets during 4 °C storage.
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Affiliation(s)
- Ya Song
- Department of Food Science and Engineering, Moutai Institute, Luban Street, Ren huai 564502, Guizhou, PR China; Guizhou Health Wine Brewing Engineering Research Center, LuBan Street, RenHai 564502, Guizhou, PR China
| | - Feng Zhang
- Department of Food Science and Engineering, Moutai Institute, Luban Street, Ren huai 564502, Guizhou, PR China; Guizhou Health Wine Brewing Engineering Research Center, LuBan Street, RenHai 564502, Guizhou, PR China
| | - Ruishi Yu
- Department of Food Science and Engineering, Moutai Institute, Luban Street, Ren huai 564502, Guizhou, PR China; Guizhou Health Wine Brewing Engineering Research Center, LuBan Street, RenHai 564502, Guizhou, PR China
| | - Huayan Zheng
- Department of Food Science and Engineering, Moutai Institute, Luban Street, Ren huai 564502, Guizhou, PR China; Guizhou Health Wine Brewing Engineering Research Center, LuBan Street, RenHai 564502, Guizhou, PR China
| | - Pengkai Wang
- College of Food Science and Technology, Guangdong Ocean University, PR China.
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Kaczmarek-Szczepańska B, Grabska-Zielińska S, Michalska-Sionkowska M. The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers-A Review. Foods 2023; 12:foods12061343. [PMID: 36981267 PMCID: PMC10048273 DOI: 10.3390/foods12061343] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
This article provides a summarization of present knowledge on the fabrication and characterization of polymeric food packaging materials that can be an alternative to synthetic ones. The review aimed to explore different studies related to the use of phenolic acids as cross-linkers, as well as bioactive additives, to the polymer-based materials upon their application as packaging. This article further discusses additives such as benzoic acid derivatives (sinapic acid, gallic acid, and ellagic acid) and cinnamic acid derivatives (p-coumaric acid, caffeic acid, and ferulic acid). These phenolic acids are mainly used as antibacterial, antifungal, and antioxidant agents. However, their presence also improves the physicochemical properties of materials based on polymers. Future perspectives in polymer food packaging are discussed.
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Affiliation(s)
- Beata Kaczmarek-Szczepańska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Sylwia Grabska-Zielińska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Marta Michalska-Sionkowska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
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9
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Recent Advances in Natural Fibre-Based Materials for Food Packaging Applications. Polymers (Basel) 2023; 15:polym15061393. [PMID: 36987173 PMCID: PMC10059869 DOI: 10.3390/polym15061393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/24/2023] [Accepted: 02/23/2023] [Indexed: 03/14/2023] Open
Abstract
Packaging is one of the major domains in the food processing industry that reduces waste and enhances product shelf life. Recently, research and development have focused on bioplastics and bioresources to combat environmental issues caused by the alarming growth of single-use plastic waste food packaging. The demand for natural fibres has recently increased because of their low cost, biodegradability and eco-friendliness. This article reviewed recent developments in natural fibre-based food packaging materials. The first part discusses the introduction of natural fibres in food packaging, with a focus on fibre source, composition and selection parameters, while the second part investigates the physical and chemical ways to modify natural fibres. Several plant-derived fibre materials have been utilised in food packaging as reinforcements, fillers and packaging matrices. Recent investigations developed and modified natural fibre (physical and chemical treatments) into packaging using casting, melt mixing, hot pressing, compression moulding, injection moulding, etc. These techniques majorly improved the strength of bio-based packaging for commercialisation. This review also identified the main research bottlenecks and future study areas were suggested.
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Gupta P. Role of oxygen absorbers in food as packaging material, their characterization and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 61:1-11. [PMID: 36785798 PMCID: PMC9908507 DOI: 10.1007/s13197-023-05681-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 10/10/2022] [Accepted: 01/26/2023] [Indexed: 02/11/2023]
Abstract
To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today's current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.
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Affiliation(s)
- Prerna Gupta
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, 144411 India
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11
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Characterization of gallic acid-Chinese yam starch biodegradable film incorporated with chitosan for potential use in pork preservation. Food Res Int 2023; 164:112331. [PMID: 36737924 DOI: 10.1016/j.foodres.2022.112331] [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: 09/08/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The widely use of petroleum-based plastics causes serious environmental pollution and oil resource shortage. In this work, biodegradable films were prepared based on gallic acid (GA)-induced Chinese yam starch (YS) and chitosan (CS). The fresh-keeping effect of biodegradable films on the pork meat preservation were investigated. The prepared GA/YS/CS biodegradable films exhibited thinner thickness and better light transmittance, because CS effectively decreased the viscosity of film-forming solution and weaken its internal link structure. The SEM results and mechanical results revealed that the YS, GA, and CS had a good compatibility, GA modification and adding CS markedly improved the tensile strength of YS-based film, because the interaction between CS and starch molecular was facilitate owing to the NH3+ of CS tended to form hydrogen bonds with the hydroxyl group of starch. Sensory analysis results suggested that GA/YS/CS films can effectively improve the quality of pork during storage compared to the package of polyethylene film. In summary, the prepared GA/YS/CS film in this work had practical application potential in pork preservation due to its excellent mechanical, antibacterial, oxidation resistance properties, and the development and application of biodegradable starch film can greatly reduce the increasingly serious environmental pollution pressure.
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12
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Molski M. Theoretical study on the radical scavenging activity of gallic acid. Heliyon 2023; 9:e12806. [PMID: 36691549 PMCID: PMC9860461 DOI: 10.1016/j.heliyon.2023.e12806] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The global descriptors of the chemical activity: ionization potential IP, electron affinity EA, chemical potential μ, absolute electronegativity χ, molecular hardness η and softness S, electrophilicity index ω, electro-donating ω-, electro-accepting ω+ powers as well as Ra and Rd indexes for gallic acid (GA) in the gas phase and water medium have been determined. To this aim, the HOMO and LUMO energies were calculated using the DFT method at the B3LYP, M06-2X, LC-ωPBE, BHandLYP, ωB97XD/cc-pVQZ theory levels using C-PCM, IEF-PCM and SMD solvation models, enabling more accurate descriptor calculations than those carried out so far. Quantum-chemical computations were also applied to investigate the GA structure and thermodynamic parameters characterizing its radical scavenging properties. To this aim, the full optimization of the neutral GA and its radical, cationic and anionic forms in vacuum and water medium has been performed, and then the bond dissociation enthalpy BDE, adiabatic ionization potential AIP, proton dissociation enthalpy PDE, proton affinity PA, electron transfer enthalpy ETE, gas phase acidity Hacidity and free Gibbs acidity Gacidity in water have been determined. The calculations revealed that GA in vacuum scavenges free radicals via hydrogen atom transfer (HAT), whereas in water (polar) medium by sequential proton loss electron transfer (SPLET). Analysis of the global activity descriptors of GA indicates that only B3LYP method combined with different solvation models satisfactory reproduces LUMO-HOMO energies and provides the smallest value of the total electron energy of GA. Among the parameters of chemical activity, the indexes Ra and Rd are the most independent of the computational method and the solvation model used. They can be recommended as a reliable source of information on the antioxidant activity of chemical compounds.
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Ardjoum N, Chibani N, Shankar S, Salmieri S, Djidjelli H, Lacroix M. Incorporation of Thymus vulgaris essential oil and ethanolic extract of propolis improved the antibacterial, barrier and mechanical properties of corn starch-based films. Int J Biol Macromol 2023; 224:578-583. [PMID: 36270401 DOI: 10.1016/j.ijbiomac.2022.10.146] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/26/2022] [Accepted: 10/16/2022] [Indexed: 11/05/2022]
Affiliation(s)
- Nadjat Ardjoum
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Nacera Chibani
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Shiv Shankar
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada
| | - Hocine Djidjelli
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada.
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Jiang J, Zhang X, Gao S, Li M, Hou H. Effects of adding methods and modification types of cellulose on the physicochemical properties of starch/PBAT blown films. Int J Biol Macromol 2022; 223:1335-1343. [PMID: 36395948 DOI: 10.1016/j.ijbiomac.2022.11.118] [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: 09/22/2022] [Revised: 10/31/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
Abstract
This study revealed the relationship between cellulose types/adding methods and film properties, in which sodium carboxymethyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC), and microcrystalline cellulose (MCC) were added into starch/PBAT blown films in powder, aqueous solution, and emulsion forms, respectively. Cellulose interacted with starch networks via hydrogen bonds, and those added in emulsion form made more homogeneous film morphologies. MCC emulsion enhanced the film strength (40%) and modulus (149%) to the greatest extent, while comprehensively, HPMC emulsion possessed better reinforcement effects on the films, which increased mechanical properties (31% ~ 100%), moisture barrier (20%), oxygen barrier (93%), surface hydrophobicity (20%), as well as water resistance (12% ~ 76%). Findings supported the application of cellulose in high-throughput biodegradable films, and the high-content starch/PBAT blown films reinforced by HPMC emulsion had great potential in commercial packaging fields.
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Affiliation(s)
- Junzhi Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Xiaochi Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Shan Gao
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Min Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, Shandong Province 271018, China.
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15
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Zhao Y, Zhou S, Xia X, Tan M, Lv Y, Cheng Y, Tao Y, Lu J, Du J, Wang H. High-performance carboxymethyl cellulose-based hydrogel film for food packaging and preservation system. Int J Biol Macromol 2022; 223:1126-1137. [PMID: 36395928 DOI: 10.1016/j.ijbiomac.2022.11.102] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/05/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
Abstract
Most traditional food packaging and preservation films suffer from limited stretchability and relatively simple functionality, which severely restricts their practical application. In this study, a highly stretchable and versatile sodium carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA)/poly(ethylene imine) (PEI)/tannic acid (TA) hydrogel film was elaborately designed and demonstrated as an efficient food packaging and preservation system. The dynamic reversible non-covalent within three-dimensional (3D) network structures served as sacrificial bonds to dissipate the loaded energy and endowed the hydrogel film with excellent elongation ~400 %, which is much larger than that of conventional food packaging films (<50 %). Furthermore, the optimized CMC/PVA/PEI/TA3 hydrogel film delivers versatile performances, including self-healing, whole UV-blocking (<400 nm), strong adhesive strength (234.08 KPa), antioxidation virtues, oxygen barrier (32.64 cm3*μm/(m2*d*KPa)) and water vapor barrier (642.92 g/(m2*24 h)). Notably, the shelf life of fresh strawberries, mangoes, and cherries was prolonged by at least one week under ambient conditions when the packaging box was covered by the fabricated CMC/PVA/PEI/TA3 film. Thus, our work not only provides a highly stretchable and versatile hydrogel film but also boosts the in-depth comprehension and rational design of robust food packaging and preservation films.
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Affiliation(s)
- Yali Zhao
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Siying Zhou
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Yanna Lv
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yi Cheng
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yehan Tao
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Lu
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jian Du
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Haisong Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
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16
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Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Biodegradable Active Packaging Material Containing Grape Seed Ethanol Extract and Corn Starch/κ-Carrageenan Composite Film. Polymers (Basel) 2022; 14:polym14224857. [PMID: 36432984 PMCID: PMC9697555 DOI: 10.3390/polym14224857] [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: 09/29/2022] [Revised: 10/17/2022] [Accepted: 11/07/2022] [Indexed: 11/16/2022] Open
Abstract
An active film composed of corn starch/κ-carrageenan and ethanolic grape seed extract (0, 1, 3, and 5 wt% of GSE on corn starch basis) were successfully prepared using the solvent casting technique. The effects of the different concentrations of ethanolic grape seed extract (GSE) on the physicochemical properties, antioxidant properties, and antibacterial properties of CS/κC films were analyzed. The results showed that the addition of GSE inhibited the recrystallization of starch in the composite film. The glass transition temperature of composite film is 121.65 °C. With the addition of GSE, the surface roughness of the composite film increased, and the cross-section displayed a stratification phenomenon. Meanwhile, when GSE was added to the composite film, the tensile strength of the composite film decreased (3.50 ± 0.27 MPa), the elongation at break increased (36.87 ± 2.08%), and the WVP increased (1.58 ± 0.03 g mm/m2·d· kPa). With the increase of the concentration of GSE in the composite film, the a* value and b* value of the composite film increase, the L* value decreases, and the opacity increases. The lipid oxidation test proved that the composite films containing 1% GSE has a significant inhibitory effect on the oxidation of lard (p < 0.05). The above results indicate that the GSE can be used as a food-grade packaging material and has a good application prospect in the food industry.
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Promhuad K, Srisa A, San H, Laorenza Y, Wongphan P, Sodsai J, Tansin K, Phromphen P, Chartvivatpornchai N, Ngoenchai P, Harnkarnsujarit N. Applications of Hemp Polymers and Extracts in Food, Textile and Packaging: A Review. Polymers (Basel) 2022; 14:polym14204274. [PMID: 36297852 PMCID: PMC9612365 DOI: 10.3390/polym14204274] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/05/2022] [Accepted: 10/10/2022] [Indexed: 11/22/2022] Open
Abstract
Hemp (Cannabis sativa Linn.) is a high-yielding annual crop farmed for its stalk fiber and oil-producing seeds. This specialized crop is currently experiencing a revival in production. Hemp fiber contains pectin, hemicellulose and lignin with superior strength, while hemp seed oil contains unsaturated triglycerides with well-established nutritional and physiological properties. Therefore, focus on the utilization of hemp in various industries is increasing globally. This study reviewed recent applications of hemp components, including fiber and extract, in food, textile and packaging applications. Hemp fibers mainly consisting of cellulose derivatives have superior strength to be used as reinforcements in thermoplastic packaging and paper. Combined physical and chemical modifications of hemp fibers improved mechanical and barrier properties of composite materials. Physically and chemically processed hemp extracts have been used in food and non-food applications. Functional foods containing hemp oils deliver nutrients by their unsaturated lipids. High-quality hemp fiber with several fiber modifications has been applied in garments. Innovative applications of hemp components and by-products are increasing, thereby facilitating utilization of green sustainable biomaterials.
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Affiliation(s)
- Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kittichai Tansin
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phannaphat Phromphen
- Department of Textile Science, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nawarat Chartvivatpornchai
- Department of Textile Science, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phurit Ngoenchai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2562-5045
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Srisa A, Promhuad K, San H, Laorenza Y, Wongphan P, Wadaugsorn K, Sodsai J, Kaewpetch T, Tansin K, Harnkarnsujarit N. Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era. Polymers (Basel) 2022; 14:polym14194042. [PMID: 36235988 PMCID: PMC9573034 DOI: 10.3390/polym14194042] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 12/22/2022] Open
Abstract
Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.
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Affiliation(s)
- Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kittichai Tansin
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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San H, Laorenza Y, Behzadfar E, Sonchaeng U, Wadaugsorn K, Sodsai J, Kaewpetch T, Promhuad K, Srisa A, Wongphan P, Harnkarnsujarit N. Functional Polymer and Packaging Technology for Bakery Products. Polymers (Basel) 2022; 14:polym14183793. [PMID: 36145938 PMCID: PMC9501505 DOI: 10.3390/polym14183793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/30/2022] Open
Abstract
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.
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Affiliation(s)
- Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Ehsan Behzadfar
- Chemical Engineering Department, Ryerson University, Toronto, ON M5B 2K3, Canada
- Sustainable Packaging Lab, School of Graphic Communications Management, Ryerson University, Toronto, ON M5B 2K3, Canada
| | - Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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21
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Laorenza Y, Chonhenchob V, Bumbudsanpharoke N, Jittanit W, Sae-tan S, Rachtanapun C, Chanput WP, Charoensiddhi S, Srisa A, Promhuad K, Wongphan P, Harnkarnsujarit N. Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends. Polymers (Basel) 2022; 14:polym14183706. [PMID: 36145850 PMCID: PMC9504574 DOI: 10.3390/polym14183706] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 12/17/2022] Open
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.
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Affiliation(s)
- Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Sudathip Sae-tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Chitsiri Rachtanapun
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Wasaporn Pretescille Chanput
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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