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Zhang Z, Yang W, Wang W, Duan X, Zhao R, Yu S, Chen J, Sun H. Electrospun O-quaternary ammonium chitosan/polyvinyl alcohol nanofibrous film by application of Box-Behnken design response surface method for eliminating pathogenic bacteria. Int J Biol Macromol 2024; 276:133750. [PMID: 39019375 DOI: 10.1016/j.ijbiomac.2024.133750] [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: 10/27/2023] [Revised: 06/28/2024] [Accepted: 07/07/2024] [Indexed: 07/19/2024]
Abstract
In this study, O-quaternary ammonium chitosan (O-HTCC) containing bicationic antibacterial active groups was synthesized to develop an O-HTCC/PVA porous nanofibrous film to enhance antibacterial activity, leveraging surface modification and nano-porous structure design. Uniform and smooth nanofibrous structures (average diameter: 72-294 nm) were successfully obtained using a simple and feasible electrospinning method. A response surface model via Box-Behnken design (BBD) was used to clarify the interaction relationship between O-HTCC fiber diameter and three critical electrospinning parameters (O-HTCC concentration, applied voltage, feed flow rate), predicting that the minimum O-HTCC fiber diameter (174 nm) could be achieved with 7 wt% of O-HTCC concentration, 14 kV of voltage, and 0.11 mL/h of feed flow rate. Linear regression (R2 = 0.9736, Radj2 = 0.9716) and the Anderson Darling test demonstrated the excellent fit of the RSM-BBD model. Compared to N-HTCC/PVA nanofibrous film, the O-HTCC/PVA version showed increased growth inhibition and more effective antibacterial efficacies against Escherichia coli (E. coli) (~;86.34 %) and Staphylococcus aureus (S. aureus) (~;99.99 %). DSC revealed improved thermal stability with an increased melting temperature (238 °C) and endothermic enthalpy (157.7 J/g). This study holds potential for further development of antibacterial packaging to extend food shelf-life to reduce bacterial infection.
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Affiliation(s)
- Zhihang Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Weiqiao Yang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Wenjuan Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ruxia Zhao
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shangke Yu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; Food Science College, Shenyang Agricultural University, Shenyang 110866, China
| | - Jie Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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2
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Sun Y, Ju Y, Xie Q, Tao R, Wang L, Fan B, Wang F. Active Packaging Film Developed by Incorporating Starch Aldehyde-Quercetin Conjugate into SPI Matrix. Antioxidants (Basel) 2024; 13:810. [PMID: 39061879 PMCID: PMC11274113 DOI: 10.3390/antiox13070810] [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: 06/14/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024] Open
Abstract
In this study, soy protein isolate (SPI) films incorporating quercetin-grafted dialdehyde starch (DAS-QR) and DAS/QR, respectively, were developed. The structural, physical, and functional properties of the composite films were determined. The results suggested that DAS-QR and DAS/QR formed hydrogen bonding with the SPI matrix, which improved the structural properties of the films. The light-blocking capacity, thermal stability, hydrophobicity, tensile strength, elongation at break, and antioxidant and antibacterial abilities of SPI films were improved by DAS-QR and DAS/QR. Notably, SPI films incorporated with DAS-QR exhibited better performance than those with DAS/QR in terms of antioxidant (SPI/DAS-QR: 79.8% of DPPH and 62.1% of ABTS scavenging activity; SPI/DAS/QR: 71.4% of DPPH and 56.0% of ABTS scavenging activity) and antibacterial abilities against S. aureus (inhibition rate: 92.7% for SPI/DAS-QR, 83.4% for SPI/DAS/QR). The composite coating film SPI/DAS-QR effectively maintained appearance quality, delayed the loss of weight and total soluble solids, postponed malondialdehyde accumulation, and decreased peroxidase activity and microbial contamination in fresh-cut potatoes. These good performances highlight SPI/DAS-QR as a promising active packaging material for fresh-cut product preservation.
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Affiliation(s)
| | | | | | | | | | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.S.); (Y.J.); (Q.X.); (R.T.); (L.W.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.S.); (Y.J.); (Q.X.); (R.T.); (L.W.)
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3
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Zhang W, Khan A, Ezati P, Priyadarshi R, Sani MA, Rathod NB, Goksen G, Rhim JW. Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films. Food Chem 2024; 443:138506. [PMID: 38306905 DOI: 10.1016/j.foodchem.2024.138506] [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: 09/11/2023] [Revised: 12/19/2023] [Accepted: 01/17/2024] [Indexed: 02/04/2024]
Abstract
Researchers are addressing environmental concerns related to petroleum-based plastic packaging by exploring biopolymers from natural sources, chemical synthesis, and microbial fermentation. Despite the potential of individual biopolymers, they often exhibit limitations like low water resistance and poor mechanical properties. Blending polymers emerges as a promising strategy to overcome these challenges, creating films with enhanced performance. This review focuses on recent advancements in chitosan/polyvinyl alcohol (PVA) blend food packaging films. It covers molecular structure, properties, strategies for performance improvement, and applications in food preservation. The blend's excellent compatibility and intermolecular interactions make it a promising candidate for biodegradable films. Future research should explore large-scale thermoplastic technologies and investigate the incorporation of additives like natural extracts and nanoparticles to enhance film properties. Chitosan/PVA blend films offer a sustainable alternative to petroleum-based plastic packaging, with potential applications in practical food preservation.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Ajahar Khan
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra State 402 116, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jong-Whan Rhim
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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4
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Yong H, Wang Z, Huang J, Liu J. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. Int J Biol Macromol 2024; 260:129568. [PMID: 38246436 DOI: 10.1016/j.ijbiomac.2024.129568] [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: 11/12/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm-1, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %-29.23 % water solubility, 85.61°-86.96° water contact angle, 3.11-3.41 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 0.29-0.34 cm3 mm m-2 day-1 atm-1 oxygen permeability, 31.54-36.20 MPa tensile strength, 50.12 %-56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zeyu Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Qiu YL, Li Y, Zhang GL, Hao H, Hou HM, Bi J. Quaternary-ammonium chitosan, a promising packaging material in the food industry. Carbohydr Polym 2024; 323:121384. [PMID: 37940243 DOI: 10.1016/j.carbpol.2023.121384] [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: 06/26/2023] [Revised: 08/22/2023] [Accepted: 09/10/2023] [Indexed: 11/10/2023]
Abstract
Quaternary-ammonium chitosan (QAC) is a polysaccharide with good water solubility, bacteriostasis, and biocompatibility. QAC is obtained by methylating or grafting the quaternary-ammonium group of chitosan and is an important compound in the food industry. Various QAC-based complexes have been prepared using reversible intermolecular interactions, such as electrostatic interactions, hydrogen bonding, metal coordination, host-guest interactions, and covalent bonding interactions consisting of Schiff base bonding and dynamic chemical bond cross-linking. In the food industry, QAC is often used as a substrate in film or coating for food preservation and as a carrier for active substances to improve the encapsulation efficiency and storage stability of functional food ingredients. In this review, we have assimilated the latest information on QAC to facilitate further discussions and future research. Advancement in research on QAC would contribute toward technology acceleration and its increased contribution to the field of food technology.
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Affiliation(s)
- Yu-Long Qiu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Yixi Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Gong-Liang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hong-Man Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China.
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China.
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Iqbal Y, Ahmed I, Irfan MF, Chatha SAS, Zubair M, Ullah A. Recent advances in chitosan-based materials; The synthesis, modifications and biomedical applications. Carbohydr Polym 2023; 321:121318. [PMID: 37739510 DOI: 10.1016/j.carbpol.2023.121318] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/18/2023] [Accepted: 08/19/2023] [Indexed: 09/24/2023]
Abstract
The attention to polymer-based biomaterials, for instance, chitosan and its derivatives, as well as the techniques for using them in numerous scientific domains, is continuously rising. Chitosan is a decomposable naturally occurring polymeric material that is mostly obtained from seafood waste. Because of its special ecofriendly, biocompatible, non- toxic nature as well as antimicrobial properties, chitosan-based materials have received a lot of interest in the field of biomedical applications. The reactivity of chitosan is mainly because of the amino and hydroxyl groups in its composition, which makes it further fascinating for various uses, including biosensing, textile finishing, antimicrobial wound dressing, tissue engineering, bioimaging, gene, DNA and drug delivery and as a coating material for medical implants. This study is an overview of the different types of chitosan-based materials which now a days have been fabricated by applying different techniques and modifications that include etherification, esterification, crosslinking, graft copolymerization and o-acetylation etc. for hydroxyl groups' processes and acetylation, quaternization, Schiff's base reaction, and grafting for amino groups' reactions. Furthermore, this overview summarizes the literature from recent years related to the important applications of chitosan-based materials (i.e., thin films, nanocomposites or nanoparticles, sponges and hydrogels) in different biomedical applications.
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Affiliation(s)
- Yasir Iqbal
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Iqbal Ahmed
- Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Muhammad Faisal Irfan
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | | | - Muhammad Zubair
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Aman Ullah
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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7
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Meng X, Lv Z, Jiang T, Tan Y, Sun S, Feng J. Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation. Foods 2023; 12:2969. [PMID: 37569238 PMCID: PMC10418662 DOI: 10.3390/foods12152969] [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: 07/21/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023] Open
Abstract
In this work, a new food packaging film was synthesized via blending Artemisia oil (AO) into soybean protein isolate (SPI) and gelatin (Gel) for the postharvest storage of mango. The morphological architecture and mechanical properties of the films were characterized using scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), and other technologies. The results show that the prepared films had relatively flat surfaces with good mechanical properties. AO enhanced the light-blocking ability of the film, increased the hydrophobicity, and affected the moisture content and water solubility of the film to a certain extent. Furthermore, the antioxidant performance and antifungal (Colletotrichum gloeosporioides) capacity of the films increased with higher AO concentration due to the presence of the active components contained in AO. During mango storage applications, the films showed good freshness retention properties. The above results indicate that SPI-Gel films containing AO have excellent physicochemical and application properties and have great potential in the field of food packaging.
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Affiliation(s)
| | | | | | | | | | - Jianguo Feng
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
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8
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Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [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: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
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Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Jiang A, Patel R, Padhan B, Palimkar S, Galgali P, Adhikari A, Varga I, Patel M. Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application. Polymers (Basel) 2023; 15:polym15102235. [PMID: 37242810 DOI: 10.3390/polym15102235] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/06/2023] [Accepted: 05/06/2023] [Indexed: 05/28/2023] Open
Abstract
A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials.
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Affiliation(s)
- Andre Jiang
- Department of Chemical Engineering, The Cooper Union for the Advancement of Science and Art, New York, NY 10003, USA
| | - Rajkumar Patel
- Energy & Environmental Science and Engineering (EESE), Integrated Science and Engineering Division (ISED), Underwood International College, Yonsei University, 85 Songdogwahak-ro, Yeonsugu, Incheon 21938, Republic of Korea
| | - Bandana Padhan
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata 700126, West Bengal, India
| | | | - Padmaja Galgali
- Aadarsh Innovations, Balewadi, Pune 411045, Maharashtra, India
| | | | - Imre Varga
- Institute of Chemistry, Eötvös Loránd University, 1117 Budapest, Hungary
| | - Madhumita Patel
- Department of Chemistry and Nanoscience, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea
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Zhai X, Li M, Zhang R, Wang W, Hou H. Extrusion-blown starch/PBAT biodegradable active films incorporated with high retentions of tea polyphenols and the release kinetics into food simulants. Int J Biol Macromol 2023; 227:851-862. [PMID: 36563805 DOI: 10.1016/j.ijbiomac.2022.12.194] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
To reduce thermal degradation of tea polyphenols (TP) in final active packaging materials, poly(butylene adipate-co-terephthalate) (PBAT), starch, plasticizer, and TP were directly synthesized into masterbatches by one-pot method in this study without pre-dispersion, and then blown into active films. TP interacted with starch through hydrogen bonds, with little interaction with PBAT. Barrier properties were improved by incorporating TP into the films, whereas mechanical properties slightly decreased. Blending starch into PBAT greatly accelerated the degradation of the film. And the incorporation of TP slowed down the short-term degradation of the starch/PBAT film, but accelerated the long-term degradation. The initial total polyphenol content in the active film was positively related to the TP loading, whereas the initial retention rate remained above 95 % regardless of TP loadings. The retention rate of TP in active films decreased with storage time, but it was still above 80 % after 12 months, with a favorable stability. TP-loaded films displayed efficient antioxidant and antimicrobial activities with strong dose dependence. The release of TP into food simulants was mainly induced by random diffusion, with little effect from polymer swelling. The short-term release kinetics was well described by Fick's second law. This work has demonstrated the feasibility of TP being incorporated into the active films with high retention through high-throughput fabrication, which provides formula and technical options for the industrial development of active packaging materials.
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Affiliation(s)
- Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Min Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China.
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an 271018, PR China.
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A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Zhang L, Chen D, Yu D, Regenstein JM, Jiang Q, Dong J, Chen W, Xia W. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107955] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Wang Z, Huang J, Yun D, Yong H, Liu J. Antioxidant packaging films developed based on chitosan grafted with different catechins: Characterization and application in retarding corn oil oxidation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. Int J Biol Macromol 2022; 222:3203-3214. [PMID: 36243166 DOI: 10.1016/j.ijbiomac.2022.10.093] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, four dialdehyde starch-catechin (DAS-catechin) conjugates were prepared by conjugating (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) with dialdehyde starch. Then, DAS-catechin conjugates were used as antioxidant and cross-linking agents to produce chitosan (CS) based antioxidant packaging films. The functionality of CS/DAS-catechin conjugate films was determined. Results showed four DAS-catechin conjugates formed Schiff-base linkages and hydrogen bond interactions with CS, resulting in improved film uniformity. Compared with plain CS film, CS/DAS-catechin conjugate films owned higher UV-vis light, water vapor and oxygen barrier ability, lower swelling degree, and stronger tensile strength, thermal stability and antioxidant activity. The cross-linking between CS and DAS-catechin conjugates delayed the biodegradable process of CS film. CS/DAS-catechin conjugate films showed good performance on inhibiting sunflower seed oil oxidation. Notably, CS/DAS-ECG conjugate film had the highest oxygen barrier, mechanical and antioxidant performances among four CS/DAS-catechin conjugate films. Therefore, CS/DAS-ECG conjugate film is an antioxidant packaging candidate for edible oil.
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Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies. Polymers (Basel) 2022; 14:polym14173550. [PMID: 36080624 PMCID: PMC9460629 DOI: 10.3390/polym14173550] [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: 07/30/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O2 per g of film at laboratory scale and 1.7 ± 0.3 mL O2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol).
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Duan A, Yang J, Wu L, Wang T, Liu Q, Liu Y. Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film. Int J Biol Macromol 2022; 220:147-158. [PMID: 35963358 DOI: 10.1016/j.ijbiomac.2022.08.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/30/2022] [Accepted: 08/06/2022] [Indexed: 01/20/2023]
Abstract
Raspberry anthocyanin (RA) from Rubus idaeus L. (Rosaceae) and curcumin (Cur) from Curcuma longa L. (Zingiberaceae) can effectively improve the physicochemical properties of composite films, and as bioactive pigment components, they can impart pH-responsive properties to the film. In this study, RA and Cur were added to chitosan/starch/gelatin composite film (CSG) to prepare CSG-RA, CSG-Cur, CSG-RA/Cur82 and CSG-RA/Cur73 color films by solution casting method. The color films could change color under different pH conditions and had higher antioxidant activities using ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay. The results from fourier transform infrared spectroscopy and scanning electron microscopy showed that RA and Cur were well dispersed in the CSG matrix and improved the structure of the composite films. The hydrophobic Cur increased the tensile strength from 6 Mpa (CSG) to 14 Mpa (CSG-Cur), but reduced the elongation at break from 55 % (CSG) to 40 % (CSG-Cur). These color films had a good fresh-keeping effect and freshness monitoring, in particular, CSG-RA/Cur73, had the better opacity, water solubility, thickness, moisture content and water vapor permeability than the other films. Briefly, binary pigment films had the potential to become a pH-sensitive indicator/packing film.
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Affiliation(s)
- Anbang Duan
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Tao Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Qingye Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Yongping Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
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Wang Y, Zhou Z, Han Y. Levan-chitosan blend films: Preparation, structural, physical properties and application in pork packaging. Int J Biol Macromol 2022; 217:624-632. [PMID: 35835307 DOI: 10.1016/j.ijbiomac.2022.07.049] [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: 04/06/2022] [Revised: 06/16/2022] [Accepted: 07/07/2022] [Indexed: 11/05/2022]
Abstract
Conventional fossil fuel-based packaging materials often brings of food safety and serious environmental pollution. It is significant to develop an environmentally-friendly packaging material. In this work, a levan-chitosan (LE/CS) blend film was fabricated via the solution casting method. The films were evaluated by Fourier transform infrared spectroscopy and X-ray diffraction, indicating the formation of hydrogen bonds between chitosan and levan. The mechanical properties of LE/CS films demonstrated a mechanical strength higher than CS films, and the best tensile strength appeared at a ratio of LE/CS (1:1) up to 18.78 ± 0.73 MPa. The addition of levan caused a significant increase in absorption of UV light with a reduction in swelling water of the blend films from 29.13 ± 0.53 % of chitosan film to 2.07 ± 0.27 % of LE/CS (1:1) film. A higher contact angle and lower WVP were observed for LE/CS blend films. LE/CS blend films were then used as packaging material for fresh pork and were well maintained the qualities. The study suggested that the new blend film might have a good prospect as a food packaging material.
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Affiliation(s)
- Yuehui Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Zhijiang Zhou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China
| | - Ye Han
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China.
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Ji M, Li J, Li F, Wang X, Man J, Li J, Zhang C, Peng S. A biodegradable chitosan-based composite film reinforced by ramie fibre and lignin for food packaging. Carbohydr Polym 2022; 281:119078. [DOI: 10.1016/j.carbpol.2021.119078] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 11/02/2022]
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