1
|
Dag D, Jung J, Zhao Y. Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. Int J Biol Macromol 2024; 261:129790. [PMID: 38307431 DOI: 10.1016/j.ijbiomac.2024.129790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/04/2024]
Abstract
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (~45 %) and 0.75ZNP (~137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single-use plastic food packaging.
Collapse
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| |
Collapse
|
2
|
Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
Collapse
Affiliation(s)
| | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
| |
Collapse
|
3
|
Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [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: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
Collapse
Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | | |
Collapse
|
4
|
Hernández-García E, Pacheco-Romeralo M, Zomeño P, Viscusi G, Malvano F, Gorrasi G, Torres-Giner S. Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103872. [PMID: 37241499 DOI: 10.3390/ma16103872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/09/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023]
Abstract
The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS) and poly(butylene succinate-co-adipate) (PBSA). The incorporation of the renewable succinic acid derived biopolyester blend film slightly improved the thermal resistance and tensile strength of paper, whereas its flexural ductility and puncture resistance were notably enhanced. Furthermore, in terms of barrier properties, the incorporation of this biopolymer blend film reduced the water and aroma vapor permeances of paper by two orders of magnitude, while it endowed the paper structure with intermediate oxygen barrier properties. The resultant thermoformed bilayer trays were, thereafter, originally applied to preserve non-thermally treated Italian artisanal fresh pasta, "fusilli calabresi" type, which was stored under refrigeration conditions for 3 weeks. Shelf-life evaluation showed that the application of the PBS-PBSA film on the paper substrate delayed color changes and mold growth for 1 week, as well as reduced drying of fresh pasta, resulting in acceptable physicochemical quality parameters within 9 days of storage. Lastly, overall migration studies performed with two food simulants demonstrated that the newly developed paper/PBS-PBSA trays are safe since these successfully comply with current legislation on plastic materials and articles intended to come into contact with food.
Collapse
Affiliation(s)
- Eva Hernández-García
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Pacheco-Romeralo
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Pedro Zomeño
- Packaging Technologies Department, AINIA, Calle Benjamín Franklin 5-11, 46980 Paterna, Spain
| | - Gianluca Viscusi
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Francesca Malvano
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Giuliana Gorrasi
- Department of Industrial Engineering (DIIn), University of Salerno (UNISA), Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Sergio Torres-Giner
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| |
Collapse
|
5
|
Yu F, Wang K, Li H, Peng L. Superhydrophobic and ethylene scavenging paper doped with halloysite nanotubes for food packaging applications. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
6
|
Jin L, Xu J, Yang Q, Huang Y, Zhang X, Yao W, Wang J, Zhao Y, Tian H, He M. Fabrication of cellulose/rectorite composite films for sustainable packaging. Int J Biol Macromol 2022; 224:1471-1477. [DOI: 10.1016/j.ijbiomac.2022.10.234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 11/05/2022]
|
7
|
|
8
|
Beluns S, Platnieks O, Sevcenko J, Jure M, Gaidukova G, Grase L, Gaidukovs S. Sustainable Wax Coatings Made from Pine Needle Extraction Waste for Nanopaper Hydrophobization. MEMBRANES 2022; 12:membranes12050537. [PMID: 35629863 PMCID: PMC9145576 DOI: 10.3390/membranes12050537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/09/2022] [Accepted: 05/18/2022] [Indexed: 02/05/2023]
Abstract
We combine renewable and waste materials to produce hydrophobic membranes in the present work. Cellulose nanopaper prepared from paper waste was used as a structural component for the membrane. The pine wax was reclaimed from pine needle extraction waste and can be regarded as a byproduct. The dip-coating and spray-coating methods were comprehensively compared. In addition, the solubility of wax in different solvents is reported, and the concentration impact on coating quality is presented as the change in the contact angle value. The sensile drop method was used for wetting measurements. Spray-coating yielded the highest contact angle with an average of 114°, while dip-coating reached an average value of 107°. Scanning electron microscopy (SEM) was used for an in-depth comparison of surface morphology. It was observed that coating methods yield significantly different microstructures on the surface of cellulose fibers. The wax is characterized by nuclear magnetic resonance (NMR) spectroscopy and differential scanning calorimetry (DSC). Pine wax has a melting temperature of around 80 °C and excellent thermal stability in oxygen, with a degradation peak above 290 °C. Fourier transform infrared spectroscopy (FTIR) was used to identify characteristic groups of components and show the changes on coated nanopaper. Overall, the results of this work yield important insight into wax-coated cellulose nanopapers and a comparison of spray- and dip-coating methods. The prepared materials have a potential application as membranes and packaging materials.
Collapse
Affiliation(s)
- Sergejs Beluns
- Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (O.P.); (G.G.); (S.G.)
- Correspondence:
| | - Oskars Platnieks
- Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (O.P.); (G.G.); (S.G.)
| | - Jekaterina Sevcenko
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (J.S.); (M.J.)
| | - Mara Jure
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (J.S.); (M.J.)
| | - Gerda Gaidukova
- Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (O.P.); (G.G.); (S.G.)
| | - Liga Grase
- Institute of Materials and Surface Engineering, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3, LV-1048 Riga, Latvia;
| | - Sergejs Gaidukovs
- Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena 3/7, LV-1048 Riga, Latvia; (O.P.); (G.G.); (S.G.)
| |
Collapse
|
9
|
Li H, Luo Y, Yu F, Peng L. Simple and scalable preparation of robust and magnetic superhydrophobic papers by one-step spray-coating for efficient oil-water separation. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128449] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
10
|
Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
Collapse
Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| |
Collapse
|
11
|
Lang CV, Jung J, Wang T, Zhao Y. Investigation of mechanisms and approaches for improving hydrophobicity of molded pulp biocomposites produced from apple pomace. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|