1
|
Das PP, Prathapan R, Ng KW. Advances in biomaterials based food packaging systems: Current status and the way forward. BIOMATERIALS ADVANCES 2024; 164:213988. [PMID: 39116599 DOI: 10.1016/j.bioadv.2024.213988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.
Collapse
Affiliation(s)
- Partha Pratim Das
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Ragesh Prathapan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore; Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, Singapore 637141, Singapore.
| |
Collapse
|
2
|
Kumar Y, Bist Y, Thakur D, Nagar M, Saxena DC. A review on the role of pH-sensitive natural pigments in biopolymers based intelligent food packaging films. Int J Biol Macromol 2024; 276:133869. [PMID: 39009261 DOI: 10.1016/j.ijbiomac.2024.133869] [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: 06/16/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 07/17/2024]
Abstract
As food packaging evolves, consumer interests are shifting from traditional to intelligent food packaging systems. Intelligent packaging includes active components that display changes in a visual or interactive form perceivable by consumers. This offers real-time monitoring of the quality and shelf life of the packaged food and enhances transparency. For example, pH-sensitive natural pigment-based films change color in response to variations in pH levels, enabling the film/labels to reflect alterations in the acidity or basicity of the food inside the package. Natural pigments like anthocyanins, curcumin, betalains, chlorophyll, and carotenoids have been comprehensively reported for developing biodegradable pH-sensitive films of starch, protein, chitosan, and cellulose. Natural pigments offer great compatibility with these biopolymers and improve the other performance parameters of the films. However, these films still lack the strength and versatility of petroleum-based synthetic plastic films. But these films can be used as an indicator and combined with primary packaging to monitor freshness, time-temperature, and leak for muscle foods, dairy products, fruits and vegetables, and bakery products. Therefore, this review provides a detailed overview of pH-sensitive pigments, their compatibility with natural polymers, their role in film performance in monitoring, and their food packaging applications.
Collapse
Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| | - Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Diksha Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Mohit Nagar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Dharmesh Chandra Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| |
Collapse
|
3
|
Gao S, Sun S, Zhao J, Wang W, Hou H. A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication, multifunctional activity, and kinetic investigation. Food Chem 2024; 449:139217. [PMID: 38581792 DOI: 10.1016/j.foodchem.2024.139217] [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: 01/17/2024] [Revised: 03/25/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
This work proposed a novel strategy for manufacturing biodegradable pH-response packaging. Briefly, to minimize the amount and thermal processing times of blueberry extract (BE), ethanol-dissolved BE (≤ 3‰ w/w) was sprayed onto the starch/poly(butylene adipate-co-terephthalate) (PBAT) pellets before extrusion blowing. BE was well-integrated into the matrix, forming uniformly colored films. The films with BE exhibited superior mechanical (7.85 MPa of strength, 606.53% of elongation) and enhanced barrier capabilities against ultraviolet light, moisture, and gas. Additionally, they exhibited good antioxidant capacity (68.69%), antibacterial activity (72.40%), and maintained color stability. The film with 3‰ w/w BE presented excellent color responsiveness (ΔE⁎ ≥ 15) in the alkaline range, and successfully monitored the spoilage of shrimp. The pigments in the film had the maximum migration degree (≥ 70%) and rate in 50% ethanol simulation, following a first-order kinetic behavior dominated by Fickian diffusion. Findings supported the application of this strategy in the fabrication of starch/PBAT/BE films for pH-response intelligent packaging.
Collapse
Affiliation(s)
- 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
| | - Shenglin Sun
- 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
| | - Jiajun Zhao
- 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
| | - Wentao Wang
- 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.
| |
Collapse
|
4
|
Li W, Zhao M, Xia X, Zhu Y. Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature. Foods 2024; 13:2477. [PMID: 39200404 PMCID: PMC11353624 DOI: 10.3390/foods13162477] [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: 07/03/2024] [Revised: 07/28/2024] [Accepted: 08/02/2024] [Indexed: 09/02/2024] Open
Abstract
Sodium alginate (SA)-purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film's structural, physical, and sensitive properties were investigated. On the structural properties, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction indicated that compactness, intermolecular interactions, and crystallinity of indicator films were improved at a lower drying temperature. On the physical properties, with the drying temperature increasing, elongation at the break increased significantly (p < 0.05); ΔE and water-vapor permeability decreased significantly (p < 0.05); and thickness and tensile strength initially increased significantly (90.46 → 98.46, 62.99 → 95.73) and subsequently decreased significantly (98.46 → 71.93, 95.73 → 55.44) (p < 0.05), with the maximum values obtained at 30 °C. On sensitivity, the corresponding colors of the films became lighter as the drying temperature increased, and the films exhibited relatively excellent pH and NH3 sensitivity, with easily discernible color changes at lower temperatures. The results of this paper revealed that the overall film characteristics are improved at lower drying temperatures, which will provide valuable references for selecting the drying temperature for preparing indicator films as a guide for industrialized production.
Collapse
Affiliation(s)
- Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| |
Collapse
|
5
|
Yücetepe M, Tuğba Özaslan Z, Karakuş MŞ, Akalan M, Karaaslan A, Karaaslan M, Başyiğit B. Unveiling the multifaceted world of anthocyanins: Biosynthesis pathway, natural sources, extraction methods, copigmentation, encapsulation techniques, and future food applications. Food Res Int 2024; 187:114437. [PMID: 38763684 DOI: 10.1016/j.foodres.2024.114437] [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: 10/20/2023] [Revised: 04/04/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Numerous datasets regarding anthocyanins have been noted elsewhere. These previous studies emphasized that all processes must be carried out meticulously from the source used to obtain anthocyanins to their inclusion in relevant applications. However, today, full standardization has not yet been achieved for these processes. For this, presenting the latest developments regarding anthocyanins under one roof would be a useful approach to guide the scientific literature. The current review was designed to serve the stated points. In this context, their biosynthesis pathway was elaborated. Superior potential of fruits and certain by-products in obtaining anthocyanins was revealed compared to their other counterparts. Health-promoting benefits of anthocyanins were detailed. Also, the situation of innovative techniques (ultrasound-assisted extraction, subcritical water extraction, pulse electrical field extraction, and so on) in the anthocyanin extraction was explained. The stability issues, which is one of the most important problems limiting the use of anthocyanins in applications were discussed. The role of copigmentation and various encapsulation techniques in solving these stability problems was summarized. This critical review is a map that provides detailed information about the processes from obtaining anthocyanins, which stand out with their functional properties, to their incorporation into various systems.
Collapse
Affiliation(s)
- Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Zeynep Tuğba Özaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Mehmet Şükrü Karakuş
- Harran University, Application and Research Center for Science and Technology, Şanlıurfa, Turkey
| | - Merve Akalan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkey.
| |
Collapse
|
6
|
Chen Y, Zhu Z, Ye Y, Li Q, Yang T, Guan C, Liu F. Comprehensive Evaluation of the Physicochemical Attributes, Antioxidant Capacity, and pH-Responsive Behavior of Starch Films Enhanced by Laver Incorporation. Foods 2024; 13:1600. [PMID: 38890829 PMCID: PMC11171868 DOI: 10.3390/foods13111600] [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: 04/15/2024] [Revised: 05/14/2024] [Accepted: 05/18/2024] [Indexed: 06/20/2024] Open
Abstract
Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food packaging. Scanning electron microscope (SEM) analysis revealed that the starch film with a laver concentration of 70% exhibited a uniformly flat microstructure, as expected. Fourier-transform infrared spectroscopy (FTIR) confirmed the presence of intermolecular interactions and hydrogen bonding between the starch and laver. Viscoelastic tests demonstrated the superior film-forming performance of the starch/laver composite films. Moreover, it was found that the most favorable concentration of incorporated laver was 10%. Specifically, the S7-3 film emerged as a promising candidate for food packaging applications, boasting the highest contact angle (CA) value of 114.98 ± 1.28°, the lowest water solubility (WS) value of 15.38%, and a reduced water vapor transmission rate (WVTR) value of 2.52 g/m2 × h. Additionally, the S3-7 film displayed an extraordinary tensile strength of 32.47 MPa, an elongation at break of 19.04%, and a Young's modulus of 606.83 MPa. Furthermore, the starch/laver composite films exhibited outstanding UV-blocking capabilities, exceptional pH-responsive behavior, and significant antioxidant activity, underscoring their potential for packaging applications with laver integration.
Collapse
Affiliation(s)
- Ying Chen
- School of Pharmacy, Hainan Medical University, Haikou 571199, China;
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Yunyue Ye
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Qi Li
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China;
| | - Chengran Guan
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Z.Z.); (Y.Y.); (Q.L.); (C.G.)
- Jiangsu Dairy Biotechnology Engineering Research Center, Yangzhou 225127, China
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| |
Collapse
|
7
|
Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
Collapse
Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
| |
Collapse
|
8
|
Bao Y, Wang M, Si X, Li D, Gui H, Jiang Q, Li J, Yang S, Yang Y, Li Z, Li B. Customized development of 3D printed anthocyanin-phycocyanin polychromatic oral film via chondroitin sulfate homeostasis: A platform based on starch and κ-carrageenan. Carbohydr Polym 2024; 330:121817. [PMID: 38368099 DOI: 10.1016/j.carbpol.2024.121817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/25/2023] [Accepted: 01/10/2024] [Indexed: 02/19/2024]
Abstract
The development of oral film with diverse colors and customized nutrition is in line with the innovation of emerging food. In this study, polychromatic system was formed by regulating the ratio of phycocyanin (PC) to blueberry anthocyanin (BA). Further, chondroitin sulfate (CS) was utilized to achieve color-enhanced and homeostatic effects on PC-BA, and κ-carrageenan (KC) - starch complex was exploited as printing ink to construct oral film system. The color-enhanced effect of CS is mainly related to the complexation of sulfate groups, and the film-forming substrates are combined mainly through hydrogen bonding. In addition, the proportion of KC modulated the gel structure of printing ink, and affected 3D printability and physical properties of oral film. OF II (1.5 % KC content) had a uniform and dense network structure, with the most stable color and the highest BA retention (70.33 %) after 8 d of light exposure. Importantly, OF II had an excellent slow-release effect, and BA release rate was as high as 92.52 %. The optimized components can form polychromatic oral film with controllable color and structure, and provide new insights for the creation of sensory personalized and nutritionally customized food.
Collapse
Affiliation(s)
- Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Mingshuang Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hailong Gui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji, Zhejiang 311800, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd., No. 20 Xinyangguang Road, Jiyang Street, Zhuji, Zhejiang 311800, China
| | - Zhongxia Li
- BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No.99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| |
Collapse
|
9
|
Zhang Q, Lin G, Wang H, Jin MC, Dang H, Zhang J, Guo R, Yan H, Niu B, Wang H. Development of smart packaging film incorporated with sodium alginate-chitosan quaternary ammonium salt nanocomplexes encapsulating anthocyanins for monitoring milk freshness. Int J Biol Macromol 2024; 263:130336. [PMID: 38387631 DOI: 10.1016/j.ijbiomac.2024.130336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 02/03/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
This study focused on the preparation, functionality, and application of smart food packaging films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs) -loaded sodium alginate-chitosan quaternary ammonium salt (HACC-SA) nanocomplexes. The average encapsulation rate of anthocyanins-loaded nanocomplexes reached 62.51 %, which improved the hydrophobicity and water vapor barrier of the PVA film. FTIR confirmed that the nanocomplexes were immobilized in the PVA film matrix by hydrogen bonding, which improved the mechanical properties of the film. The SEM and XRD results demonstrated that the HACC-SA-ACNs nanocomplexes were uniformly distributed in the film matrix and the crystallinity of PVA was decreased. The P/HACC-SA-ACNs film showed a significant response to buffers of pH 2-13 and high color stability after 21 days of storage compared to the P/ACNs film. Furthermore, the color of the composite film changed from purple to red as the milk freshness decreased during 72 h of milk freshness monitoring, indicating that the P/HACC-SA-ACNs films were suitable and promising for application as smart packaging materials.
Collapse
Affiliation(s)
- Qi Zhang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Gang Lin
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Huainian Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Ming Chao Jin
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Haoming Dang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Jie Zhang
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Ruijie Guo
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Hong Yan
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Baolong Niu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Huifang Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China; College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China.
| |
Collapse
|
10
|
Schutz GF, de Ávila Gonçalves S, Alves RMV, Vieira RP. A review of starch-based biocomposites reinforced with plant fibers. Int J Biol Macromol 2024; 261:129916. [PMID: 38311134 DOI: 10.1016/j.ijbiomac.2024.129916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/09/2024] [Accepted: 01/31/2024] [Indexed: 02/06/2024]
Abstract
Renewable and biodegradable resources have gained increasing attention as promising alternatives to synthetic plastics. Among the diverse raw materials employed in bioplastics production, starch emerges as an attractive, low-cost, and largely available source. However, the inherent properties of starch-based materials often limit their utility across various applications, necessitating strategic modifications to enhance their performance. A common approach to boost these materials involves incorporating natural fillers into biopolymer matrices. Incorporating natural fibers within starch matrices enables the development of biocomposites with improved properties while retaining their renewable and biodegradable characteristics. This review briefly addresses fundamental aspects of starch structure, obtention, and processing, as well as the main pre-treatments of natural fibers and processing methods currently applied to produce starch-based composites. It also highlights the most recent advances in this field, elucidates the effect of the incorporation of fibers on the biocomposite properties, and discusses the critical parameters affecting the synergic combination between starch and fibers.
Collapse
Affiliation(s)
- Guilherme Frey Schutz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
| | - Sayeny de Ávila Gonçalves
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil
| | - Rosa Maria Vercelino Alves
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Embalagem (CETEA), Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia Química (FEQ), Campinas, São Paulo, Brazil.
| |
Collapse
|
11
|
Yuan J, Wang L, Huang L, He K, Wang H, Xu X, Su B, Wang J. CRISPR-Cas12a-Mediated Hue-Recognition Lateral Flow Assay for Point-of-Need Detection of Salmonella. Anal Chem 2024; 96:220-228. [PMID: 38109169 DOI: 10.1021/acs.analchem.3c03753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Nucleic acid detection of pathogens in a point-of-need (PON) manner is of great significance yet remains challenging for sensitive and accurate visual discrimination. Here, we report a CRISPR-Cas12a-mediated lateral flow assay for PON detection of Salmonella typhimurium (S.ty) that is a prevailing pathogen disseminated through tainted food. The variation of the fluorescence color of the test line is exploited to interpret the results, enabling the discrimination between positive and negative samples on the basis of a hue-recognition mechanism. By leveraging the cleavage activity of Cas12a and hue-recognition readout, the assay facilitated by recombinase polymerase amplification can yield a visual detection limit of 1 copy μL-1 for S.ty genomic DNA within 1 h. The assay also displays a high specificity toward S.ty in fresh chicken samples, as well as a sensitivity 10-fold better than that of the commercial test strip. Moreover, a semiquantitative detection of S.ty ranging from 0 to 4 × 103 CFU/mL by the naked eye is made possible, thanks to the easily discernible color change of the test line. This approach provides an easy, rapid, accurate, and user-friendly solution for the PON detection of Salmonella and other pathogens.
Collapse
Affiliation(s)
- Jingrui Yuan
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, P.R. China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R. China
| | - Liu Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R. China
| | - Liang Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, P.R. China
| | - Kaiyu He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R. China
| | - Hongmei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R. China
| | - Xiahong Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R. China
| | - Bin Su
- Institute of Analytical Chemistry, Department of Chemistry, Zhejiang University, Hangzhou 310058, P.R. China
| | - Jing Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, P.R. China
| |
Collapse
|
12
|
Jiang K, Li J, Brennan M, Brennan C, Chen H, Qin Y, Yuan M. Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO 2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness. Polymers (Basel) 2023; 15:4308. [PMID: 37959988 PMCID: PMC10649262 DOI: 10.3390/polym15214308] [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: 10/08/2023] [Revised: 10/27/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
The aim of this study was to prepare a novel pH-sensitive smart film based on the addition of purple garlic peel extract (PGE) and TiO2 nanoparticles in a sodium alginate (SA)/polyvinyl alcohol (PVA) matrix to monitor the freshness of beef. FT-IR spectroscopy revealed the formation of stronger interaction forces between PVA/SA, PGE, and TiO2 nanoparticles, which showed good compatibility. In addition, the addition of PGE improved the tensile strength and elongation at break of the composite film, especially in different pH environments, and the color response was obvious. The addition of 1% TiO2 nanoparticles significantly improved the mechanical properties of the film, as well as the light barrier properties of the film. PGE could effectively be uniformly dispersed into the composite film, but it also had a certain slow-release effect on the release of PGE. PGE had high sensitivity under different pH conditions with rich color changes, and the color showed a clear color change from red to yellow-green when the pH increased from 1 to 14. The same change was observed when it was added to the film. In particular, by applying this film to the process of beef preservation, we judged the freshness of beef by monitoring the changes in the TVB-N value and pH value during the storage process of beef and found that the film showed obvious color changes during the storage process of beef, from blue (indicating freshness) to red (indicating non-freshness), and finally to yellow-green (indicating deterioration), which indicated that the color change of the film and the freshness of the beef maintained a highly consistent.
Collapse
Affiliation(s)
- Kai Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China; (K.J.); (J.L.); (H.C.)
| | - Jiang Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China; (K.J.); (J.L.); (H.C.)
| | - Margaret Brennan
- School of Science, Royal Melbourne Institute of Technology University, Melbourne 3000, Australia; (M.B.); (C.B.)
| | - Charles Brennan
- School of Science, Royal Melbourne Institute of Technology University, Melbourne 3000, Australia; (M.B.); (C.B.)
| | - Haiyan Chen
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China; (K.J.); (J.L.); (H.C.)
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China; (K.J.); (J.L.); (H.C.)
| | - Mingwei Yuan
- Green Preparation Technology of Biobased Materials National & Local Joint Engineering Research Center, Yunnan Minzu University, Kunming 650500, China
| |
Collapse
|
13
|
Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
Collapse
Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| |
Collapse
|
14
|
Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
Collapse
Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
| |
Collapse
|
15
|
Li S, Wang X, Luo Y, Chen Z, Yue T, Cai R, Muratkhan M, Zhao Z, Wang Z. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Int J Biol Macromol 2023; 249:126134. [PMID: 37543266 DOI: 10.1016/j.ijbiomac.2023.126134] [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: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
Collapse
Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zilin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan 010000, Kazakhstan
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan 750002, Ningxia, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
| |
Collapse
|
16
|
Mohammadalinejhad S, Kurek M, Jensen IJ, Lerfall J. The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines. Curr Res Food Sci 2023; 7:100560. [PMID: 37589019 PMCID: PMC10425905 DOI: 10.1016/j.crfs.2023.100560] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage. Moreover, their sensitivity to the principal spoilage volatiles of muscle food products such as ammonia (NH3), dimethylamine (DMA) and trimethylamine (TMA) was investigated. The half-life of cyanidin-3-glucoside in small hydrogel beads was roughly twice as long as that of the larger beads under accelerated light exposure at 4 °C and they were less likely to undergo noticeable color changes over time. Both sizes of hydrogel beads stored at 97% RH and 4 °C showed color stability over the 21-day period with minimal color variation (|ΔE| ≤ 3). The UV-vis spectra of the purple corn extract exhibited changes across pH 2 to 12, as evidenced by the visible color variations, ranging from pink to green. The limit of detection (LOD) for NH3 was 25 ppm for small beads and 15 ppm for large ones. Both types of beads exhibited similar LOD for DMA and TMA, around 48 ppm. This research showed that alginate hydrogel beads containing anthocyanins from purple corn are a viable option for developing intelligent packaging of muscle foods. Furthermore, the use of hydrogel beads of different sizes can be customized to specific muscle foods based on the primary spoilage compound generated during spoilage.
Collapse
Affiliation(s)
- Samira Mohammadalinejhad
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
| | - Marcin Kurek
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776, Warsaw, Poland
| | - Ida-Johanne Jensen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
| |
Collapse
|
17
|
Ma L, Long T, Yuan S, Qi P, Han L, Hao J. A pH-indicating smart tag based on porous hydrogel as food freshness sensors. J Colloid Interface Sci 2023; 647:32-42. [PMID: 37244174 DOI: 10.1016/j.jcis.2023.05.145] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/01/2023] [Accepted: 05/22/2023] [Indexed: 05/29/2023]
Abstract
HYPOTHESIS The pH-indicating smart packaging and tags are identified within the general research and pH colorimetric smart tags are effective, non-invasive methods for indicating food freshness on a real-time basis, but their sensitivity is limited. EXPERIMENTS In Herin, we developed a porous hydrogel with high sensitivity, water content, modulus, and safety. Hydrogels were prepared with gellan gum, starch, and anthocyanin. The phase separations provide an adjustable porous structure, which can enhance the capture and transformation of gas from food spoilage, hence improving the sensitivity. Hydrogel is physically crosslinked by the entanglement of chains through freeze-thawing cycles, and porosity can be adjusted by the addition of starch, so avoiding the use of toxicity crosslinkers and porogen. FINDINGS Our study demonstrates that the gel undergoes an obvious color shift during the spoilage of milk and shrimp, revealing its potential application as a smart tag signaling food freshness.
Collapse
Affiliation(s)
- Lin Ma
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Teng Long
- School of Materials Science and Engineering, Shandong University, Jinan 250100, PR China
| | - Shideng Yuan
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Ping Qi
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Lin Han
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China.
| |
Collapse
|
18
|
Renita AA, Gajaria TK, Sathish S, Kumar JA, Lakshmi DS, Kujawa J, Kujawski W. Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues. Foods 2023; 12:foods12071521. [PMID: 37048342 PMCID: PMC10093929 DOI: 10.3390/foods12071521] [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: 12/15/2022] [Revised: 02/19/2023] [Accepted: 03/01/2023] [Indexed: 04/14/2023] Open
Abstract
Color is the prime feature directly associated with the consumer's attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.
Collapse
Affiliation(s)
- A Annam Renita
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Tejal K Gajaria
- Division of Biomedical and Life Sciences, School of Science, Navrachana University, Vadodara 391410, India
| | - S Sathish
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - J Aravind Kumar
- Department of Energy and Environmental Engineering, Saveetha School of Engineering, SIMATS, Chennai 600119, India
| | | | - Joanna Kujawa
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
| | - Wojciech Kujawski
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
| |
Collapse
|
19
|
Zong Z, Liu M, Chen H, Farag MA, Wu W, Fang X, Niu B, Gao H. Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring. Food Chem 2023; 405:134839. [PMID: 36436235 DOI: 10.1016/j.foodchem.2022.134839] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/29/2022] [Accepted: 10/31/2022] [Indexed: 11/09/2022]
Abstract
In this study, intelligent food package was developed and characterized by loading purple sweet potato polyphenolic extract (SPS) into starch/gelatin film. The application of this film in indicating the freshness of Flammulina velutipes was also determined. The color of SPS buffer changed from red to blue and final yellow when pH increasing from 3 to 10. The blending film with starch/gelatin ratio of 1:1 wt showed a minimum water vapor permeability of 6.26 × 10-11 gs-1 m-1 Pa-1. The value of elongation at break and tensile strength of the starch/gelatin film with starch/gelatin ratio of 1:1 wt increased to 78.89 % and 11.70 MPa. Upon its application to monitor of F. velutipes freshness level, SG11 film color changed from initially green to purplish gray and finally to yellow as F. velutipes deteriorated post storage. Our results suggested that SG11 films could be used as an intelligent packaging material in the future for other food products.
Collapse
Affiliation(s)
- Zihao Zong
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Meng Liu
- College of Food Science and Engineering, Ocean University of China, China
| | - Hangjun Chen
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., Cairo P.O. 11562, Egypt
| | - Weijie Wu
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| |
Collapse
|
20
|
Characterization of Cassava Starch Extruded Sheets Incorporated with Tucumã Oil Microparticles. Processes (Basel) 2023. [DOI: 10.3390/pr11030876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their properties. This work aimed to incorporate tucumã oil (TO) and TO microparticles produced by spray drying (SD), spray chilling (SC), and their combination (SDC) into extruded cassava starch sheets and to evaluate the effect of such addition on their physical, optical, and mechanical properties. Gum Arabic and vegetable fat were used as wall materials for SD and SC/SDC, respectively. The sheets enriched with tucumã oil (FO) and the microparticles produced by SD, SC and SDC (FSD, FSC, and FSDC, respectively) presented yellow color (hue angle around 90°) and higher opacity (11.6–25.3%) when compared to the control (6.3%). All sheets showed high thickness (1.3–1.8 mm), and the additives reduced the water solubility of the materials (from 27.11% in the control to 24.67–25.54% in enriched samples). The presence of large SDC particles, as evidenced by Scanning Electron Microscopy (SEM), caused discontinuity of the sheet structure and decreased mechanical strength of the FSDC. One may conclude that potential active packages were obtained by extrusion of cassava starch sheets added with pure and encapsulated TO.
Collapse
|
21
|
Liu X, Xu Y, Liao W, Guo C, Gan M, Wang Q. Preparation and characterization of chitosan/bacterial cellulose composite biodegradable films combined with curcumin and its application on preservation of strawberries. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
22
|
Chen K, Li J, Li L, Wang Y, Qin Y, Chen H. A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
23
|
Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12:foods12030456. [PMID: 36765983 PMCID: PMC9914485 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
Collapse
|
24
|
Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6804-6823. [PMID: 35716018 DOI: 10.1002/jsfa.12076] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/12/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Nattapong Kanha
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| |
Collapse
|
25
|
Development of Smart Bilayer Alginate/Agar Film Containing Anthocyanin and Catechin-Lysozyme. Polymers (Basel) 2022; 14:polym14225042. [PMID: 36433169 PMCID: PMC9699012 DOI: 10.3390/polym14225042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022] Open
Abstract
Smart packaging can provide real-time information about changes in food quality and impart a protective effect to the food product by using active agents. This study aimed to develop a smart bilayer film (alginate/agar) with a cellulose nanosphere (CNs) from corncob. The bilayer films were prepared using 1.5% (w/w) sodium alginate with 0.25% (w/v) butterfly pea extract incorporated (indicator layer) and 2% (w/w) agar containing 0.5% (w/v) catechin−lysozyme (ratio 1:1) (active layer). The CNs were incorporated into the alginate layer at different concentrations (0, 5, 10, 20, and 30% w/w-based film) in order to improve the film’s properties. The thickness of smart bilayer film dramatically increased with the increase of CNs concentration. The inclusion of CNs reduced the transparency and elongation at break of the smart bilayer film while increasing its tensile strength (p < 0.05). The integration of CNs did not significantly affect the solubility and water vapor permeability of the smart bilayer film (p > 0.05). The smart bilayer film displayed a blue film with a glossy (without CNs) or matte surface (with CNs). The developed bilayer film shows excellent pH sensitivity, changing color at a wide range of pHs, and has a good response to ammonia and acetic acid gases. The film possesses exceptional antimicrobial and antioxidant activities. The integration of CNs did not influence the antibacterial activity of the film, despite the presence of a higher level of DPPH in film containing CNs. The smart bilayer film was effectively used to monitor shrimp freshness. These findings imply that smart bilayer films with and without CNs facilitate food safety and increase food shelf life by monitoring food quality.
Collapse
|
26
|
Viscusi G, Lamberti E, Gerardi C, Giovinazzo G, Gorrasi G. Encapsulation of Grape ( Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices. Gels 2022; 8:734. [PMID: 36421556 PMCID: PMC9690163 DOI: 10.3390/gels8110734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/07/2022] [Indexed: 05/12/2024] Open
Abstract
In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.
Collapse
Affiliation(s)
- Gianluca Viscusi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Elena Lamberti
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Carmela Gerardi
- National Research Council-Institute of Science of Food Production (CNR-ISPA), Via Monteroni, 73100 Lecce, Italy
| | - Giovanna Giovinazzo
- National Research Council-Institute of Science of Food Production (CNR-ISPA), Via Monteroni, 73100 Lecce, Italy
| | - Giuliana Gorrasi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| |
Collapse
|
27
|
Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development. Foods 2022; 11:foods11213361. [PMID: 36359975 PMCID: PMC9653633 DOI: 10.3390/foods11213361] [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: 09/14/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 11/23/2022] Open
Abstract
The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from Brassica oleracea var. capitata f. rubra (red cabbage, RC) and Beta vulgaris L. var. conditiva (beetroot, BR) which contained anthocyanins or betalains, were included in the formulation of edible films based on cassava starch (CS) giving origin to films CSRC, CSBR, or CSBC (mixture of both particles). The inclusion of the filler determined an increase in the stress at rupture from 0.8 MPa (CS) to 1.2 MPa (CSRC) or 1.0 MPa (CSBC), of the contact angle from 2.6° to 13.8° (CSBR) or 19.6° (CSBC). The use of these films for developing a smart label for hake packaging and the study of the TBV-N content, the microbiological characteristics of the muscle, and the color changes of the label with time, allowed us to conclude that the films CSRC and CSBC would be suitable for sensing the deterioration of packaged and chilled hake and that the color change of the label CSBC was completely consistent with fish muscle deterioration. As the microparticles can be obtained from by-products of the production and industrialization of plant tissues, the composite films and the smart labels developed can contribute not only to the development of safe food but also to the addition of value to those residues and to environmental protection.
Collapse
|
28
|
A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness. Foods 2022; 11:foods11213371. [PMID: 36359984 PMCID: PMC9653917 DOI: 10.3390/foods11213371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/13/2022] [Accepted: 10/24/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total anthocyanin concentration of 292.17 ± 2.65 mg/L was directly used as a film-forming substance and anthocyanin source to blend with PVA, showing visual changes in color and ultraviolet-visible spectra within a pH of 2–12. Rheological and microstructural studies certified the strong interactions and good compatibility between the RCP and PVA, resulting in better mechanical properties and water resistance of the composite film than those of a pure RCP film, but without affecting its pH sensitivity. When used for fish freshness monitoring at 25 °C, the developed RCP/PVA film presented visible color differences from purple to yellow, which corresponded to the spoilage threshold of the total volatile basic nitrogen and the total viable count in fish samples. The study highlights that anthocyanin-rich purees of fruits and vegetables, in this case red cabbage puree, can be fully utilized to develop eco-friendly pH-sensing indicator films for intelligent food packaging.
Collapse
|
29
|
Kossyvaki D, Contardi M, Athanassiou A, Fragouli D. Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review. Polymers (Basel) 2022; 14:polym14194129. [PMID: 36236076 PMCID: PMC9571802 DOI: 10.3390/polym14194129] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.
Collapse
Affiliation(s)
- Despoina Kossyvaki
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Dipartimento di Informatica Bioingegneria, Robotica e Ingegneria dei Sistemi (DIBRIS), Università degli Studi di Genova, Via Opera Pia 13, 16145 Genova, Italy
| | - Marco Contardi
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | | | - Despina Fragouli
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Correspondence:
| |
Collapse
|
30
|
Păușescu I, Dreavă DM, Bîtcan I, Argetoianu R, Dăescu D, Medeleanu M. Bio-Based pH Indicator Films for Intelligent Food Packaging Applications. Polymers (Basel) 2022; 14:polym14173622. [PMID: 36080695 PMCID: PMC9460188 DOI: 10.3390/polym14173622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
The widespread concerns about the environmental problems caused by conventional plastic food packaging and food waste led to a growing effort to develop active and intelligent systems produced from renewable biodegradable polymers for food packaging applications. Among intelligent systems, the most widely used are pH indicators, which are generally based on a pH-sensitive dye incorporated into a solid support. The objective of this study was to develop new intelligent systems based on renewable biodegradable polymers and a new bio-inspired pH-sensitive dye. The structure of the dye was elucidated through FT-IR and 1D and 2D NMR spectroscopic analyses. UV-VIS measurements of the dye solutions at various pH values proved their halochromic properties. Their toxicity was evaluated through theoretical calculations, and no toxicity risks were found. The new anthocyanidin was used for the development of biodegradable intelligent systems based on chitosan blends. The obtained polymeric films were characterized through UV-VIS and FT-IR spectroscopy. Their thermal properties were assessed through a thermogravimetric analysis, which showed a better stability of chitosan–PVA–dye and chitosan–starch–dye films compared to those of chitosan–cellulose–dye films and the dye itself. The films’ sensitivity to pH variations was evaluated through immersion in buffer solutions with pH values ranging from 2 to 12, and visible color changes were observed.
Collapse
|
31
|
Oladzadabbasabadi N, Mohammadi Nafchi A, Ghasemlou M, Ariffin F, Singh Z, Al-Hassan A. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100872] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
32
|
Romero J, Cruz RMS, Díez-Méndez A, Albertos I. Valorization of Berries' Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon ( Salmo salar) Shelf-Life Monitoring. Int J Mol Sci 2022; 23:8970. [PMID: 36012231 PMCID: PMC9409061 DOI: 10.3390/ijms23168970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 12/13/2022] Open
Abstract
The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3) was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.
Collapse
Affiliation(s)
- Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Alexandra Díez-Méndez
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Irene Albertos
- Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| |
Collapse
|
33
|
Ye X, Liu R, Qi X, Wang X, Wang Y, Chen Q, Gao X. Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
34
|
Zhai X, Sun Y, Cen S, Wang X, Zhang J, Yang Z, Li Y, Wang X, Zhou C, Arslan M, Li Z, Shi J, Huang X, Zou X, Gong Y, Holmes M, Povey M. Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
35
|
Liu D, Zhang C, Pu Y, Chen S, Liu L, Cui Z, Zhong Y. Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness. Foods 2022; 11:foods11131884. [PMID: 35804701 PMCID: PMC9265506 DOI: 10.3390/foods11131884] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/05/2023] Open
Abstract
Recently, due to the enhancement in consumer awareness of food safety, considerable attention has been paid to intelligent packaging that displays the quality status of food through color changes. Natural food colorants show useful functionalities (antibacterial and antioxidant activities) and obvious color changes due to their structural changes in different acid and alkali environments, which could be applied to detect these acid and alkali environments, especially in the preparation of intelligent packaging. This review introduces the latest research on the progress of pH-responsive freshness indicators based on natural food colorants and biodegradable polymers for monitoring packaged food quality. Additionally, the current methods of detecting food freshness, the preparation methods for pH-responsive freshness indicators, and their applications for detecting the freshness of perishable food are highlighted. Subsequently, this review addresses the challenges and prospects of pH-responsive freshness indicators in food packaging, to assist in promoting their commercial application.
Collapse
|
36
|
Shavisi N, Shahbazi Y. Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100827] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
37
|
|
38
|
Falua KJ, Pokharel A, Babaei-Ghazvini A, Ai Y, Acharya B. Valorization of Starch to Biobased Materials: A Review. Polymers (Basel) 2022; 14:polym14112215. [PMID: 35683888 PMCID: PMC9183024 DOI: 10.3390/polym14112215] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/17/2022] [Indexed: 12/17/2022] Open
Abstract
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.
Collapse
Affiliation(s)
- Kehinde James Falua
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Department of Agricultural & Biosystems Engineering, University of Ilorin, Ilorin PMB 1515, Nigeria
| | - Anamol Pokharel
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Amin Babaei-Ghazvini
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
| | - Bishnu Acharya
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Correspondence:
| |
Collapse
|
39
|
Engel JB, Luchese CL, Tessaro IC. Making the reuse of agro-industrial wastes a reality for starch-based packaging sector: A storage case study of carrot cake and cherry tomatoes. Int J Biol Macromol 2022; 206:740-749. [DOI: 10.1016/j.ijbiomac.2022.03.074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/10/2022] [Accepted: 03/12/2022] [Indexed: 11/05/2022]
|
40
|
Cheng M, Yan X, Cui Y, Han M, Wang X, Wang J, Zhang R. An eco-friendly film of pH-responsive indicators for smart packaging. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110943] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
41
|
Zheng L, Liu L, Yu J, Shao P. Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108769] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
42
|
Koshy RR, Reghunadhan A, Mary SK, Pillai PS, Joseph S, Pothen LA. pH indicator films fabricated from soy protein isolate modified with chitin nanowhisker and Clitoria ternatea flower extract. Curr Res Food Sci 2022; 5:743-751. [PMID: 35497776 PMCID: PMC9046646 DOI: 10.1016/j.crfs.2022.03.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/12/2022] [Accepted: 03/25/2022] [Indexed: 11/18/2022] Open
Abstract
Sensor films are finding wide range of applications. Different type of sensing films is fabricated for the identification of chemicals, ions, heavy metals, changes in the pH, etc. The present report is on the fabrication of pH sensitive films from completely natural sources-soy protein isolate, chitin nano whiskers and flower extract. The highly crystalline chitin nano whiskers (CNW) were extracted from prawn shell under neutral condition via steam explosion technique. Multifunctional Soy protein isolate (SPI) films were prepared by adding chitin nanowhisker and Clitoria ternatea flower extract and its effect on thermal, mechanical and moisture properties of SPI film was investigated. The isolated CNW presented a needle like morphology with a diameter of 10–50 nm and a crystallinity index of 99.67%. The extracted chitin nanowhisker was used to prepare biodegradable films with soy protein isolate immobilized with anthocyanin from Clitoria ternatea flower extract. The prepared Soy protein -chitin nanowhisker films was found to have a tensile strength of about 15.45 ± 0.97 MPa with 8% chitin nanowhisker addition. The addition of CTE was found to decrease the tensile strength of SPI-CNW film but was found to make the film pH sensitive. The developed indicator film showed visible color changes in acidic and basic medium and hence can be used to monitor the freshness of food materials. Thin films were fabricated from soy protein isolate, chitin and anthocyanin. Packaging films from fully greener and bio origin. pH sensing smart films. Easy to fabricate and handle. Superior mechanical properties and stability.
Collapse
Affiliation(s)
- Rekha Rose Koshy
- Postgraduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, 690101, Kerala, India
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, 686001, Kerala, India
| | - Arunima Reghunadhan
- Department of Chemistry, TKM College of Engineering, Karicode, Kollam, Kerala, 691005, India
| | - Siji K. Mary
- Postgraduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, 690101, Kerala, India
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, 686001, Kerala, India
| | | | - Seno Joseph
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, 686001, Kerala, India
| | - Laly A. Pothen
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, 686001, Kerala, India
- International and Interuniversity Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University Kottayam, India
- Corresponding author. Postgraduate and Research Department of Chemistry, CMS College, Kottayam, 686001, Kerala, India.
| |
Collapse
|
43
|
Wang Y, Zhang J, Zhang L. An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts. Food Chem 2022; 373:131367. [PMID: 34731797 DOI: 10.1016/j.foodchem.2021.131367] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 10/06/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Many anthocyanins were used in active and pH-responsive packaging. The purpose of the study was to prepare an active and pH-responsive sensitive film based on sodium carboxymethyl cellulose/polyvinyl alcohol (CPVA) by a casting process, which contained rose anthocyanin extracts (RAEs) to monitor the freshness of pork. The concentration of RAEs had an important influence on the physicochemical property of RAEs-CPVA films, especially excellent anti-oxidation and light barrier properties. Importantly, the 160-RAEs-CPVA film had a strong response to pH, showing different color at different pHs. Furthermore, when monitoring the freshness of pork stored at 25 °C, the light green color of the 160-RAEs-CPVA film indicated that the freshness of the pork was higher, while the dark green and orange appearance indicated that the pork was spoiled. Therefore, 160-RAEs-CPVA film can be used as a smart indicator for freshness monitoring of pork.
Collapse
Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
| |
Collapse
|
44
|
Nano-biocomposite based color sensors: Investigation of structure, function, and applications in intelligent food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100789] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
45
|
Agustin-Salazar S, Ricciulli M, Ambrogi V, Cerruti P, Scarinzi G. Effect of thermal annealing and filler ball-milling on the properties of highly filled polylactic acid/pecan nutshell biocomposites. Int J Biol Macromol 2022; 200:350-361. [PMID: 34998889 DOI: 10.1016/j.ijbiomac.2021.12.101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 11/23/2021] [Accepted: 12/16/2021] [Indexed: 01/07/2023]
Abstract
Biodegradable polymer composites reinforced with agri-food lignocellulosic biowaste represent cost-effective and sustainable materials potentially able to replace traditional composites for structural, household, and packaging applications. Herein, the preparation of polylactic acid (PLA)/pecan (Carya illinoinensis) nutshell (PNS) biocomposites at high filler loading (50 wt%) is reported, alongside the effect of two environmentally friendly physical treatments, namely ball-milling of the filler and thermal annealing on biocomposites. PNS enhanced the thermal stability, the viscoelastic response, and the crystallinity of the polymer. Furthermore, filler ball-milling also increased the melt fluidity of the biocomposites, potentially improving melt processing. Finally, the presence of PNS remarkably enhanced the effect of thermal annealing in the compounds. In particular, heat deflection temperature of the biocomposites dramatically increased, up to 60 °C with respect to the non-annealed samples. Overall, these results emphasize the potential of combining natural fillers and environmentally benign physical treatments to tailor the properties of PLA biocomposites, especially for those applications which require a stiff and lightweight material with low deformability.
Collapse
Affiliation(s)
- Sarai Agustin-Salazar
- Institute for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli (Na), Italy; Department of Chemical and Metallurgical Engineering (DIQyM), University of Sonora, Building 5B, Del Conocimiento, Centro, C.P. 83000, Hermosillo, Sonora, Mexico.
| | - Marco Ricciulli
- University of Naples Federico II, Department of Chemical, Materials and Production Engineering (DICMAPI), Piazzale Tecchio 80, 80125 Naples, Italy
| | - Veronica Ambrogi
- University of Naples Federico II, Department of Chemical, Materials and Production Engineering (DICMAPI), Piazzale Tecchio 80, 80125 Naples, Italy
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli (Na), Italy; Institute for Polymers, Composites and Biomaterials (IPCB-CNR), Via Gaetano Previati, 1/E, 23900 Lecco, Italy.
| | - Gennaro Scarinzi
- Institute for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli (Na), Italy
| |
Collapse
|
46
|
A review of recent advances in starch-based materials: Bionanocomposites, pH sensitive films, aerogels and carbon dots. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
|
47
|
Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| |
Collapse
|
48
|
Bao Y, Cui H, Tian J, Ding Y, Tian Q, Zhang W, Wang M, Zang Z, Sun X, Li D, Si X, Li B. Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108441] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
49
|
|
50
|
Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
Collapse
|