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Chitosan-Based Green Pea ( Pisum sativum L.) Pod Extract Gel Film: Characterization and Application in Food Packaging. Gels 2023; 9:gels9020077. [PMID: 36826247 PMCID: PMC9957094 DOI: 10.3390/gels9020077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/13/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023] Open
Abstract
This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% w/w). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm3), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10-10 g-1 s-1 pa-1, from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging.
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Colín-Chávez C, Virgen-Ortiz JJ, Miranda-Ackerman MA, Hernández-Cristóbal O, Martínez-Téllez MÁ, Esquivel-Chávez F, Gallegos-Santoyo NL. Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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3
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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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Łupina K, Kowalczyk D, Lis M, Raszkowska-Kaczor A, Drozłowska E. Controlled release of water-soluble astaxanthin from carboxymethyl cellulose/gelatin and octenyl succinic anhydride starch/gelatin blend films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107179] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract. Polymers (Basel) 2021; 14:polym14010084. [PMID: 35012107 PMCID: PMC8747531 DOI: 10.3390/polym14010084] [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: 11/30/2021] [Revised: 12/20/2021] [Accepted: 12/24/2021] [Indexed: 11/19/2022] Open
Abstract
A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.
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Mathematical Modeling of Water-Soluble Astaxanthin Release from Binary Polysaccharide/Gelatin Blend Matrices. COLLOIDS AND INTERFACES 2021. [DOI: 10.3390/colloids5030041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Water-soluble AstaSana astaxanthin (AST) was loaded into 75/25 blend films made of polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), starch sodium octenyl succinate (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL) at levels of 0.25, 0.5, and 1%, respectively. Due to the presence of starch granules in the AST formulation, the supplemented films exhibited increased surface roughness as compared to the AST-free films. Apart from the CMC/GEL carrier, the migration of AST to water (25 °C, 32 h) was incomplete. Excluding the CMC-based carrier, the gradual rise in the AST concentration decreased the release rate. The Hopfenberg with time lag model provided the best fit for all release series data. Based on the quarter-release times (t25%), the 0.25% AST-supplemented OSA/GEL film (t25% = 13.34 h) ensured a 1.9, 2.2, and 148.2 slower release compared to the GAR-, WSSP- and CMC-based carriers, respectively. According to the Korsmeyer–Peppas model, the CMC-based films offered a quasi-Fickian release of AST (n < 0.5) with the burst effect (t100% = 0.5–1 h). In general, the release of AST from the other films was multi-mechanistic (n > 0.5), i.e., controlled at least by Fickian diffusion and the polymer relaxation (erosion) mechanism. The 1% AST-added WSSP/GEL system provided the most linear release profile.
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Herrera J, Zygadlo J, Strumia M, Peralta E. Biopesticidal silo bag prepared by co-extrusion process. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Esquivel-Chávez F, Colín-Chávez C, Virgen-Ortiz JJ, Martínez-Téllez MÁ, Avena-Bustillos RDJ, Peña-Madrigal G, Miranda-Ackerman MA. Control of mango decay using antifungal sachets containing of thyme oil/modified starch/agave fructans microcapsules. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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9
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Łupina K, Kowalczyk D, Kazimierczak W. Gum Arabic/Gelatin and Water-Soluble Soy Polysaccharides/Gelatin Blend Films as Carriers of Astaxanthin-A Comparative Study of the Kinetics of Release and Antioxidant Properties. Polymers (Basel) 2021; 13:polym13071062. [PMID: 33800579 PMCID: PMC8036643 DOI: 10.3390/polym13071062] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/18/2021] [Accepted: 03/25/2021] [Indexed: 12/15/2022] Open
Abstract
Polymer blending and incorporation of active substances offer a possibility of generation of novel packaging materials with interesting features. Astaxanthin is one of the most powerful antioxidants. Hence, in this study, water-soluble AstaSana astaxanthin (AST) was incorporated into 75/25 gum arabic/gelatin (GAR75/GEL25) and water-soluble soy polysaccharides/gelatin (WSSP75/GEL25) blend films in different concentrations (0, 0.25%, 0.5%, 1%). Microscope images showed good compatibility between the polysaccharides and GEL. Basing on time required for 50% release, the WSSP-based film exhibited an approximately four-fold slower release rate (t50% = 65.16–142.80 min) than the GAR-based film (t50% = 14.64–34.02 min). This result was mainly ascribed to the slower dissolution of the WSSP-based carrier. The faster release rate of the GAR-based films resulted in stronger antioxidant activity (quarter-scavenging time (t25%ABTS) = 0.22–7.51 min) in comparison to the WSSP-based films (t25%ABTS = 0.91–12.94 min). The increase in the AST concentration was accompanied by gradually reduced solubility and the release rate. It is possible that the increasing number of starch granules (from the AST formulation) acted as a dissolution blocking agent. In general, the WSSP75/GEL25 film displayed the most linear (the Zero-order similar) release profile. So, this carrier has potential for release of AST at a quasi-constant speed.
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Affiliation(s)
- Katarzyna Łupina
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- Correspondence:
| | - Waldemar Kazimierczak
- Laboratory of Biocontrol, Application and Production of EPN, Faculty of Natural Sciences and Health, Center for Interdisciplinary Research, John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland;
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Vasile C, Baican M. Progresses in Food Packaging, Food Quality, and Safety-Controlled-Release Antioxidant and/or Antimicrobial Packaging. Molecules 2021; 26:1263. [PMID: 33652755 PMCID: PMC7956554 DOI: 10.3390/molecules26051263] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/07/2023] Open
Abstract
Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
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Affiliation(s)
- Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 70487 Iasi, Romania
| | - Mihaela Baican
- “Grigore T. Popa” Medicine and Pharmacy University, 16 University Street, 700115 Iaşi, Romania;
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Song R, Qi Y, Jia Z, Liu X, Wei R. Data of the release properties of astaxanthin-loaded zein/calcium alginate composite microparticles in fatty food simulant system at 4 °C and 25 °C. Data Brief 2020; 33:106392. [PMID: 33251298 PMCID: PMC7677686 DOI: 10.1016/j.dib.2020.106392] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/18/2020] [Accepted: 09/29/2020] [Indexed: 12/03/2022] Open
Abstract
Recently, we demonstrated the characteristics and molecular interactions of Astaxanthin (Asta), extracted from shrimp (Litopenaeus vannamei) by-products to zein/calcium alginate (CA) (named as Asta-loaded zein/CA composite microparticles). The encapsulation efficiency of Asta-zein/CA composite microparticles obtained from freeze dried, 40 °C or 50 °C oven dried was across 80% [1]. In this data, we investigted the release properties of Asta-loaded zein/CA composite microparticles in simulating fatty food system (95% ethanol solution) at 4 °C and 25 °C. At different points of time, the cumulative release percentages of Asta from the tested composite microparticles were calculated. The release kinetics of Asta from the composite microparticles was investigated using Zero order, First order, Higuchi and Rigter-Peppas models. We observed all of the tested composited microparticles displayed an initial burst effect followed by subsequent attenuating release in 4 °C and 25 °C fatty food simulant system. At 4 °C fatty food system, the Asta released from 40 °C oven dried and 50 °C oven dried composite microparticles fit best with First-order and Ritger-Peppas models, respectively. At 25 °C fatty food system, all of these tested composite microparticles fit best with Higuchi model. Our results indicate the prepared composite microparticles are expected to be used as a delivery carrier for restrained release of antioxidant Asta in fatty foods, such as in natural vegetable oils or fried foods.
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Affiliation(s)
- Ru Song
- School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Qi
- School of Fishery, Zhejiang Ocean University, Zhoushan 316022, China
| | - Zhe Jia
- School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xinyan Liu
- School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Rongbian Wei
- School of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China
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12
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Astaxanthin-loaded zein/calcium alginate composite microparticles: Characterization, molecular interaction and release kinetics in fatty food simulant system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110146] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Mohammadian E, Alizadeh‐Sani M, Jafari SM. Smart monitoring of gas/temperature changes within food packaging based on natural colorants. Compr Rev Food Sci Food Saf 2020; 19:2885-2931. [DOI: 10.1111/1541-4337.12635] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Esmaeil Mohammadian
- Department of Medicinal Chemistry, School of Pharmacy Tehran University of Medical Sciences Tehran Iran
| | - Mahmood Alizadeh‐Sani
- Department of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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Lauer MK, Smith RC. Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties. Compr Rev Food Sci Food Saf 2020; 19:3031-3083. [DOI: 10.1111/1541-4337.12627] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/30/2020] [Accepted: 08/02/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Moira K. Lauer
- Department of Chemistry Clemson University Clemson South Carolina USA
| | - Rhett C. Smith
- Department of Chemistry Clemson University Clemson South Carolina USA
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15
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Samsudin H, Auras R, Burgess G, Dolan K, Soto-Valdez H. Migration of antioxidants from polylactic acid films, a parameter estimation approach: Reparameterization of the Arrhenius equation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Xu J, Wei R, Jia Z, Song R. Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105436] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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17
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Sun R, Xia N, Xia Q. Non-aqueous nanoemulsions as a new strategy for topical application of astaxanthin. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1635027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Rui Sun
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
| | - Nan Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China
- Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China
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18
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Stoll L, Rech R, Flôres SH, Nachtigall SMB, de Oliveira Rios A. Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation. Food Chem 2019; 281:213-221. [DOI: 10.1016/j.foodchem.2018.12.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/13/2018] [Accepted: 12/21/2018] [Indexed: 02/07/2023]
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19
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Mao X, Sun R, Tian Y, Wang D, Ma Y, Wang Q, Huang J, Xia Q. Development of a Solid Self‐Emulsification Delivery System for the Oral Delivery of Astaxanthin. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800258] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Xinyu Mao
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Rui Sun
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Yuan Tian
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Dantong Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Yudi Ma
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Qiang Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Juan Huang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast UniversityNanjing 210096China
- Collaborative Innovation Center of Suzhou Nano Science and TechnologySuzhou 215123China
- National Demonstration Center for Experimental Biomedical Engineering Education, Southeast UniversityNanjing 210096China
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20
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Cejudo Bastante C, Cran M, Casas Cardoso L, Mantell Serrano C, Martínez de la Ossa E, Bigger S. Effect of supercritical CO2 and olive leaf extract on the structural, thermal and mechanical properties of an impregnated food packaging film. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.12.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Medeiros GR, Guimarães C, Ferreira SR, Carciofi BA. Thermomechanical and transport properties of LLDPE films impregnated with clove essential oil by high-pressure CO2. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Moura LE, de Souza CO, de Oliveira EAS, Lemos PVF, Druzian JI. Bioactive efficacy of low-density polyethylene films with natural additives. J Appl Polym Sci 2018. [DOI: 10.1002/app.46461] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Lídia Eloy Moura
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | - Carolina Oliveira de Souza
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | | | - Paulo Vitor França Lemos
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | - Janice Izabel Druzian
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
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23
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Chen X, Chen M, Xu C, Yam KL. Critical review of controlled release packaging to improve food safety and quality. Crit Rev Food Sci Nutr 2018; 59:2386-2399. [PMID: 29553807 DOI: 10.1080/10408398.2018.1453778] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.
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Affiliation(s)
- Xi Chen
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Mo Chen
- b College of Engineering, QuFu Normal University , Rizhao , Shangdong , China
| | - Chenyi Xu
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Kit L Yam
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
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Samsudin H, Auras R, Mishra D, Dolan K, Burgess G, Rubino M, Selke S, Soto-Valdez H. Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models. Food Res Int 2018; 103:515-528. [DOI: 10.1016/j.foodres.2017.09.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 09/04/2017] [Accepted: 09/08/2017] [Indexed: 02/06/2023]
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25
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Maryam Adilah Z, Jamilah B, Nur Hanani Z. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.017] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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26
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Properties of UV protective films of poly(vinyl-chloride)/TiO2 nanocomposites for food packaging. Polym Bull (Berl) 2016. [DOI: 10.1007/s00289-016-1782-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut. Journal of Food Science and Technology 2015; 53:1766-83. [PMID: 27413205 DOI: 10.1007/s13197-015-2133-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 12/07/2015] [Indexed: 10/22/2022]
Abstract
In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40 °C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.
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Rapid assessment of the effectiveness of antioxidant active packaging—Study with grape pomace and olive leaf extracts. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Sun H, Kong Q, Geng Z, Duan L, Yang M, Guan B. Enhancement of cell biomass and cell activity of astaxanthin-rich Haematococcus pluvialis. BIORESOURCE TECHNOLOGY 2015; 186:67-73. [PMID: 25802050 DOI: 10.1016/j.biortech.2015.02.101] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 02/24/2015] [Accepted: 02/25/2015] [Indexed: 05/03/2023]
Abstract
Fed-batch culture and the transformation conditions of Haematococcus pluvialis in a 5L photobioreactor were investigated. Methods of feeding model, low temperature at night and proper feeding time were used to increase both cell biomass and cell activity. Dry cell weight of 1.87 g/L which was 2.0-fold of batch culture and the specific growth rate of 0.43 d(-1) suggested the superduper results of these methods to increase the dry cell weight in the short cultivation time. Furthermore, mixed lights of blue and white (ratio of 3:1) at 7000 xl were used to expedite the morphologic changes of H. pluvialis from green cells to red cyst cells with the yield of 91.8±2.53 mg/L.
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Affiliation(s)
- Han Sun
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Qing Kong
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Zhaoyan Geng
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Liangfei Duan
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Min Yang
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Bin Guan
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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Samsudin H, Soto-Valdez H, Auras R. Poly(lactic acid) film incorporated with marigold flower extract (Tagetes erecta) intended for fatty-food application. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.045] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Colín-Chávez C, Vicente-Ramírez EB, Soto-Valdez H, Peralta E, Auras R. The Release of Carotenoids from a Light-Protected Antioxidant Active Packaging Designed to Improve the Stability of Soybean Oil. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1359-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Colín-Chávez C, Soto-Valdez H, Peralta E. Diffusion of carotenoids from mono and bilayer polyethylene active packaging into soybean oil. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.01.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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