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Wu Y, Zhang J, Hu X, Huang X, Zhang X, Zou X, Shi J. Preparation of edible antibacterial films based on corn starch /carbon nanodots for bioactive food packaging. Food Chem 2024; 444:138467. [PMID: 38309078 DOI: 10.1016/j.foodchem.2024.138467] [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: 11/15/2023] [Revised: 12/29/2023] [Accepted: 01/15/2024] [Indexed: 02/05/2024]
Abstract
Packaging plays an important role in protecting food from environmental impacts. However, traditional petroleum-based packaging has difficulty in meeting the antimicrobial and antioxidant requirements of prepared foods. This study introduced carbon dots (CDs), prepared by using carrot as a precursor, into corn starch (CS) to construct a bio-friendly composite film with high freshness retention properties. The scavenging of DPPH radicals reached 92.77 % at a CDs concentration of 512 µg/mL, and the antimicrobial activity of CS/5% CDs against Escherichia coli and Staphylococcus aureus was increased to 99.9 %. Notably, the homogeneous doping of CDs creates a dense surface and high carbon content inside the film, which promotes the elasticity and thermal stability of the composite film. Finally, we encapsulated deep-fried meatballs in CS-CDs films. The results showed that the CS-CDs films effectively protected the quality of deep-fried meatballs, and have excellent potential for application in food preservation.
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Affiliation(s)
- Yuqing Wu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China.
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2
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Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, Čakić Semenčić M, Galić K. Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants (Basel) 2024; 13:707. [PMID: 38929146 PMCID: PMC11200781 DOI: 10.3390/antiox13060707] [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: 05/13/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed. Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste.
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Affiliation(s)
- Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marko Nuskol
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Tibor Janči
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marija Tanksoić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Damir Klepac
- Centre for Micro- and Nanosciences and Technologies, Faculty of Medicine, University of Rijeka, HR-51000 Rijeka, Croatia;
| | - Mojca Čakić Semenčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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4
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Karydis-Messinis A, Kyriakaki C, Triantafyllou E, Tsirka K, Gioti C, Gkikas D, Nesseris K, Exarchos DA, Farmaki S, Giannakas AE, Salmas CE, Matikas TE, Moschovas D, Avgeropoulos A. Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging. Gels 2024; 10:254. [PMID: 38667673 PMCID: PMC11049393 DOI: 10.3390/gels10040254] [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: 02/28/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.
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Affiliation(s)
- Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Kyriakaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Eleni Triantafyllou
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Kyriaki Tsirka
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Dimitris Gkikas
- DODONI SA, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece; (D.G.); (K.N.)
| | | | - Dimitrios A. Exarchos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Spyridoula Farmaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Theodore E. Matikas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
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Qin Q, Gao B, Zhang X, Han L, Sing SL, Liu X. Effects of capsaicin loads on the properties of capsicum leaf protein-based nanocellulose composite films. Int J Biol Macromol 2024; 265:130904. [PMID: 38553392 DOI: 10.1016/j.ijbiomac.2024.130904] [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: 09/06/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/18/2024]
Abstract
This study aims to enhance the functionality of conventional protein-based nanocellulose composite films (PNCF) to meet the high demand for natural antimicrobial packaging films. Capsicum leaf protein (CLP) and cellulose nanocrystals (CNCs) extracted from capsicum leaves were used as raw materials. Capsaicin, an essential antibacterial active ingredient in the capsicum plant, was used as an additive. The influence of different capsaicin loads on PNCF physicochemical and material properties was investigated under alkaline conditions. The results show that all film-forming liquids (FFLs) are non-Newtonian fluids with shear thinning behavior. When the capsaicin loading exceeds 20 %, the surface microstructure of PNCF changes from dense lamellar to rod-like. Capsaicin did not alter the PNCF crystal structure, thermal stability or chemical bonding. Capsaicin can be loaded onto the PNCF surface by intermolecular hydrogen bonding reactions with CLP and CNC, preserving capsaicin's biological activity. With increasing capsaicin loads from 0 % to 50 %, the mechanical and hydrophobic properties of PNCF decreased, whereas the diameter of the inhibition zone increased. All PNCFs have UV-blocking properties with potential applications in developing biodegradable food packaging materials. The results of this study provide a theoretical basis for the high-value utilization of capsicum cultivation waste and the preparation of novel PNCF.
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Affiliation(s)
- Qingyu Qin
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China; Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Bing Gao
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions from Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China.
| | - Lujia Han
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Swee Leong Sing
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xian Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
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Li X, Zhang X, Lv J, Zhang X, Li Y, Han X, Zhang W. Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries. Int J Biol Macromol 2024; 264:130464. [PMID: 38423417 DOI: 10.1016/j.ijbiomac.2024.130464] [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: 10/24/2023] [Revised: 01/30/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
In current study, curcumin-loaded bioactive nanocomplexes (Cur NCs) (2 %, 5 %, 8 %, and 11 %) were used to prepare corn starch (CS)-based composite films (CS-Cur NCs). Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy revealed that Cur NCs were uniformly dispersed in the polymer matrix via physical interaction. Moreover, the mechanical, gas barrier, hydrophobicity, optical, and thermal properties and the antioxidant activity of composite films were potentially improved with the addition of Cur NCs. Subsequently, CS-based film with 11 % Cur NCs exhibited high antioxidant activity (the scavenging rates of DPPH and ABTS are 50.07 % ± 0.82 % and 65.26 % ± 1.60 %, respectively) and was used for packaging blueberries. Compared with the control, the CS-Cur NCs packaging treatment effectively improved the appearance and nutrition of blueberries, and maintained the high activity of several antioxidant enzymes. Furthermore, CS-Cur NCs packaging treatment significantly improved the ascorbic acid (AsA) and glutathione (GSH) levels, thus regulating the AsA-GSH cycle system and suppressing the accumulation of reactive oxygen species (ROS). In summary, the CS-Cur NCs packaging could effectively conserve the postharvest quality of blueberries by improving antioxidant enzyme activity and suppressing excessive accumulation of ROS, which contributes to the development of bioactive packaging and provides novel insights into the preservation of blueberries. This work demonstrates that the development of active packaging is promising to absorb the oxidative radicals from food, and protect the food from inherent and external factors, thus enhancing the quality, security, and shelf-life of the food during storage.
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Affiliation(s)
- Xiquan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jiale Lv
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Yingying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; Agricultural and Forestry Science Research Institute of the Greater Khingan Mountains, Jiagedaqi, Heilongjiang 165002, PR China.
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [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: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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Abdulla SF, Shams R, Dash KK. Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-32806-z. [PMID: 38462564 DOI: 10.1007/s11356-024-32806-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.
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Affiliation(s)
- Subhan Farook Abdulla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
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Viswanathan VP, Kulandhaivelu SV, Manivasakan K, Ramakrishnan R. Development of biodegradable packaging films from carboxymethyl cellulose and oxidised natural rubber latex. Int J Biol Macromol 2024; 262:129980. [PMID: 38340932 DOI: 10.1016/j.ijbiomac.2024.129980] [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: 10/02/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024]
Abstract
The present study investigates the biopolymer packaging film developed from carboxymethyl cellulose (CMC) with varying concentrations of natural rubber latex (NR) and oxidised natural rubber latex (ONR) using the solvent casting method. The physicochemical properties of the CMC/NR and CMC/ONR film samples were characterised using FTIR, TG/DTA, DSC, SEM, and XRD analysis. The increased concentration of NR and ONR helped to enhance mechanical characteristics, superior UV resistance, enhanced resistance to oxygen and water vapour penetration, improved dimensional stability, and a reduction in the moisture retention ability of the film samples. The CMC sample film, incorporated with 1.5 g ONR, was found to have more than a 100 % increase in the tensile strength. The tensile value increased from 21.56 MPa to 48.36 MPa, with the highest young modulus of 0.73 GPa and elastic stability of 7.14 %. The incorporation of NR and ONR significantly reduced the super water absorbency nature of the CMC film, and the moisture content values reduced from 21.6 % to ≅ 0.15 % for ONR-incorporated film. Additionally, the CMC/NR and CMC/ONR films exhibited high optical transparency values and were found to be fast biodegradable, substantiating their potential use in various packaging applications. Application of these materials in perishable fruit packaging has shown significant enhancement in shelf life, highlighting their practical efficiency and potential for sustainable packaging solutions.
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Affiliation(s)
- Vismaya P Viswanathan
- Department of Printing and Packaging Technology, College of Engineering Guindy, Anna University, Chennai 600 005, India.
| | - Senthil Vadivu Kulandhaivelu
- Department of Printing and Packaging Technology, College of Engineering Guindy, Anna University, Chennai 600 005, India
| | - Kanchana Manivasakan
- Department of Printing and Packaging Technology, College of Engineering Guindy, Anna University, Chennai 600 005, India
| | - Rejish Ramakrishnan
- Department of Printing and Packaging Technology, College of Engineering Guindy, Anna University, Chennai 600 005, India
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Janowicz M, Galus S, Szulc K, Ciurzyńska A, Nowacka M. Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. MATERIALS (BASEL, SWITZERLAND) 2024; 17:937. [PMID: 38399189 PMCID: PMC10890505 DOI: 10.3390/ma17040937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024]
Abstract
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
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11
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da Costa Brito S, Pereira VAC, Prado ACF, Tobias TJ, Paris EC, Ferreira MD. Antimicrobial potential of linear low-density polyethylene food packaging with Ag nanoparticles in different carriers (Silica and Hydroxyapatite). J Microbiol Methods 2024; 217-218:106873. [PMID: 38128700 DOI: 10.1016/j.mimet.2023.106873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 11/26/2023] [Accepted: 12/07/2023] [Indexed: 12/23/2023]
Abstract
Silver nanoparticles incorporation into polymeric packaging aims to prevent microbiological contamination in food products, thus ensuring superior food safety and preservation. In this context, this study aimed to verify the antimicrobial efficacy of linear low-density polyethylene (LLDPE) films incorporated with silver nanoparticles (AgNPs) dispersed in silica (SiO2) and hydroxyapatite (HAP) carriers at different concentrations. AgNPs + carriers polymer films were characterized at 0.2, 0.4, and 0.6% concentrations using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), field emission gun-scanning electron microscope (FEG-SEM), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), and migration in acidic and non-acidic simulants. Antimicrobial action was investigated on Gram-positive Staphylococcus aureus, Gram-negative Escherichia coli, and the Penicillium expansum and Fusarium solani fungi with antimicrobial activity by direct contact test and bacterial imaging by scanning electron microscopy. AgNPs addition to the LLDPE matrix did not interfere with the films' chemical and thermal properties and presented no significant migration to the external medium. For antimicrobial action, silver nanoparticles showed, in most concentrations, an inhibition percentage higher than 90% on all microorganisms studied, regardless of the carrier. However, a greater inhibitory action on S. aureus and between carriers was found, making hydroxyapatite more effective. The results indicated that nanostructured films with AgNPs + hydroxyapatite showed more promising antimicrobial action on microorganisms than AgNPs + silica, making hydroxyapatite with silver nanoparticle potentially useful in food packaging, improving safety and maintaining quality.
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Affiliation(s)
- Sabrina da Costa Brito
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil
| | - Vinicius Alex Cano Pereira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Biotechnology Graduate Program, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Ana Carolina Figueiredo Prado
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Materials Science and Engineering, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Thais Juliana Tobias
- Chemistry Graduate Program, University of Sao Paulo, Av. Trabalhador São-carlense, 400, 13.560-970 São Carlos, SP, Brazil
| | - Elaine Cristina Paris
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Chemistry, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Marcos David Ferreira
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil.
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12
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de Souza RC, da Silva LM, Buratti BA, Carra S, Flores M, Puton BM, Rigotti M, Salvador M, Malvessi E, Moreira FKV, Steffens C, Valduga E, Zeni J. Purification, bioactivity and application of maltobionic acid in active films. 3 Biotech 2024; 14:32. [PMID: 38188310 PMCID: PMC10764696 DOI: 10.1007/s13205-023-03879-3] [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: 07/14/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
The objective of this study was to purify sodium maltobionate using Zymomonas mobilis cells immobilized in situ on flexible polyurethane (PU) and convert it into maltobionic acid for further evaluation of bioactivity (iron chelating ability, antibacterial potential and cytoprotection) and incorporation into films based on cassava starch, chitosan, and cellulose acetate. Sodium maltobionate exhibited a purity of 98.1% and demonstrated an iron chelating ability of approximately 50% at concentrations ranging from 15 to 20 mg mL-1. Maltobionic acid displayed minimal inhibitory concentrations (MIC) of 8.5, 10.5, 8.0, and 8.0 mg mL-1 for Salmonella enterica serovar Choleraesuis, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, respectively. Maltobionic acid did not exhibit cytotoxicity in HEK-293 cells at concentrations up to 500 µg mL-1. Films incorporating 7.5% maltobionic acid into cassava starch and chitosan demonstrated inhibition of microbial growth, with halo sizes ranging from 15.67 to 22.33 mm. These films had a thickness of 0.17 and 0.13 mm, water solubility of 62.68% and 78.85%, and oil solubility of 6.23% and 11.91%, respectively. The cellulose acetate film exhibited a non-uniform visual appearance due to the low solubility of maltobionic acid in acetone. Mechanical and optical properties were enhanced with the addition of maltobionic acid to chitosan and cassava films. The chitosan film with 7.5% maltobionic acid demonstrated higher tensile strength (30.3 MPa) and elongation at break (9.0%). In contrast, the cassava starch film exhibited a high elastic modulus (1.7). Overall, maltobionic acid, with its antibacterial activity, holds promise for applications in active films suitable for food packaging. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03879-3.
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Affiliation(s)
- Roberta Cristina de Souza
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Leonardo Meirelles da Silva
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Bruna Angela Buratti
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Sabrina Carra
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Maicon Flores
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Bruna Maria Puton
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Marina Rigotti
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Mirian Salvador
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Eloane Malvessi
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | | | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Eunice Valduga
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Jamile Zeni
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
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13
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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14
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Fauzan HR, Ningrum A, Supriyadi S. Evaluation of a Fish Gelatin-Based Edible Film Incorporated with Ficus carica L. Leaf Extract as Active Packaging. Gels 2023; 9:918. [PMID: 37999008 PMCID: PMC10671004 DOI: 10.3390/gels9110918] [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: 08/10/2023] [Revised: 10/02/2023] [Accepted: 10/09/2023] [Indexed: 11/25/2023] Open
Abstract
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5-10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10-11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study's overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials.
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Affiliation(s)
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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15
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [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: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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16
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Yang W, Zhang Z, Chen Y, Luo K. Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries. Front Nutr 2023; 10:1283086. [PMID: 38045816 PMCID: PMC10693450 DOI: 10.3389/fnut.2023.1283086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/31/2023] [Indexed: 12/05/2023] Open
Abstract
Idesia polycarpa Maxim protein was used as a substrate to prepare a novel food packaging material with bioactive functions for encapsulating and extending the postharvest shelf life of sweet cherries. The film-forming solution was prepared from a mixture of Idesia polycarpa Maxim protein, glycerol, and gelatin, and was cast to form a film at room temperature and evaluated for mechanical, optical, structural, crystallinity, thermal properties, morphology, and antioxidant activity. Idesia polycarpa Maxim protein composite film solution was applied as an edible coating on sweet cherries and evaluated for changes in physical and biochemical parameters of sweet cherries in storage at 20°C and 50% relative humidity for 9 days. The results showed that the film tensile strength increased from 0.589 to 1.981 Mpa and the elongation at break increased from 42.555% to 58.386% with the increase of Idesia polycarpa Maxim protein concentration. And in the in vitro antioxidant assay, IPPF-4.0% was found to have the best antioxidant activity, with scavenging rates of 65.11% ± 1.19%, 70.74% ± 0.12%, and 90.96% ± 0.49% for DPPH radicals, ABTS radicals, and hydroxyl radicals, respectively. Idesia polycarpa Maxim protein coating applied to sweet cherries and after storage at 20°C and 50% relative humidity for 9 days, it was found that the Idesia polycarpa Maxim protein coating significantly reduced the weight loss (54.82% and 34.91% in the Control and Coating-2.5% groups, respectively) and the loss of ascorbic acid content (16.47% and 37.14% in the Control and Coating-2.5% groups, respectively) of the sweet cherries, which can effectively extend the aging of sweet cherry fruits and prolong their shelf life. The developed protein film of Idesia polycarpa Maxim with antioxidant activity can be used as a new food packaging material in the food industry.
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Affiliation(s)
| | | | | | - Kai Luo
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
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17
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Shanbhag C, Shenoy R, Shetty P, Srinivasulu M, Nayak R. Formulation and characterization of starch-based novel biodegradable edible films for food packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2858-2867. [PMID: 37711571 PMCID: PMC10497475 DOI: 10.1007/s13197-023-05803-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 05/01/2023] [Accepted: 06/11/2023] [Indexed: 09/16/2023]
Abstract
Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe negative impact on the environment. Edible films can be a suitable alternative to plastic films, particularly in food packaging. This research work prepared edible films containing blends of cornstarch, arrowroot powder, refined wheat flour, vinegar, and glycerol. Arrowroot powder added strength and nutritional value to the films. Glycerol, as a plasticiser, improved the flexibility of films. The combination of vinegar and glycerol increased the film's strength. The characteristic properties of prepared films, like thickness, bursting strength, moisture content, transparency, water-solubility, water vapour permeability, tensile strength, elongation, and Young's modulus, were analysed. The thermal stability of the films was evaluated by thermogravimetric analysis. The films were characterised by FTIR spectroscopy, and their surface morphology was analysed by scanning electron microscopy. The prepared films exhibited excellent properties suitable for food packaging. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05803-2.
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Affiliation(s)
- Chetana Shanbhag
- Department of Chemistry, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India
| | - Ramnath Shenoy
- Department of Humanities and Management, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India
| | - Prakasha Shetty
- Department of Chemistry, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India
- Department of Chemistry, Alva’s Institute of Engineering and Technology, Moodbidri, Karnataka 574225 India
| | - M. Srinivasulu
- Department of Chemistry, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India
| | - Ramakrishna Nayak
- Department of Humanities and Management, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India
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18
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [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: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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19
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Wardhono EY, Kanani N, Pinem MP, Sukamto D, Meliana Y, Saleh K, Guénin E. Fluid Mechanics of Droplet Spreading of Chitosan/PVA-Based Spray Coating Solution on Banana Peels with Different Wettability. Polymers (Basel) 2023; 15:4277. [PMID: 37959957 PMCID: PMC10648227 DOI: 10.3390/polym15214277] [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: 10/02/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The spreading behavior of a coating solution is an important factor in determining the effectiveness of spraying applications. It determines how evenly the droplets spread on the substrate surface and how quickly they form a uniform film. Fluid mechanics principles govern it, including surface tension, viscosity, and the interaction between the liquid and the solid surface. In our previous work, chitosan (CS) film properties were successfully modified by blending with polyvinyl alcohol (PVA). It was shown that the mechanical strength of the composite film was significantly improved compared to the virgin CS. Here we propose to study the spreading behavior of CS/PVA solution on fresh bananas. The events upon droplet impact were captured using a high-speed camera, allowing the identification of outcomes as a function of velocity at different surface wettabilities (wetting and non-wetting) on the banana peels. The mathematical model to predict the maximum spreading factor, βmax, was governed by scaling law analysis using fitting experimental data to identify patterns, trends, and relationships between βmax and the independent variables, Weber (We) numbers, and Reynolds (Re) numbers. The results indicate that liquid viscosity and surface properties affect the droplet's impact and spreading behavior. The Ohnesorge (Oh) numbers significantly influenced the spreading dynamics, while the banana's surface wettability minimally influenced spreading. The prediction model reasonably agrees with all the data in the literature since the R2 = 0.958 is a powerful goodness-of-fit indicator for predicting the spreading factor. It scaled with βmax=a+0.04We.Re1/3, where the "a" constants depend on Oh numbers.
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Affiliation(s)
- Endarto Yudo Wardhono
- Chemical Engineering, University of Sultan Ageng Tirtayasa, Cilegon 42435, Indonesia;
| | - Nufus Kanani
- Chemical Engineering, University of Sultan Ageng Tirtayasa, Cilegon 42435, Indonesia;
| | - Mekro Permana Pinem
- Mechanical Engineering, University of Sultan Ageng Tirtayasa, Cilegon 42435, Indonesia; (M.P.P.); (D.S.)
| | - Dwinanto Sukamto
- Mechanical Engineering, University of Sultan Ageng Tirtayasa, Cilegon 42435, Indonesia; (M.P.P.); (D.S.)
| | - Yenny Meliana
- Research Center for Chemistry, National Research and Innovation Agency, BRIN, Kawasan Puspiptek, Serpong, South Tangerang 15314, Banten, Indonesia;
| | - Khashayar Saleh
- Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, CS 60 319, 60 203 Compiègne CEDEX, France; (K.S.); (E.G.)
| | - Erwann Guénin
- Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, CS 60 319, 60 203 Compiègne CEDEX, France; (K.S.); (E.G.)
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20
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023; 12:3662. [PMID: 37835315 PMCID: PMC10572785 DOI: 10.3390/foods12193662] [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: 08/08/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
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Affiliation(s)
- Rickyn A. Jacinto-Valderrama
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
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22
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Sar T, Kiraz P, Braho V, Harirchi S, Akbas MY. Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020. Microorganisms 2023; 11:2234. [PMID: 37764078 PMCID: PMC10536795 DOI: 10.3390/microorganisms11092234] [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: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Pelin Kiraz
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
| | - Vjola Braho
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
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Petraru A, Amariei S. A Novel Approach about Edible Packaging Materials Based on Oilcakes-A Review. Polymers (Basel) 2023; 15:3431. [PMID: 37631488 PMCID: PMC10459708 DOI: 10.3390/polym15163431] [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: 07/29/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers' dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate waste in the food supply chain. The packaging of food is essential to preserve the food's properties, extend its shelf life and offer nutritional information. Food products are packaged in various materials of which the most used are plastics, but they have a negative impact on the environment. Various efforts have been made to address this situation, but unfortunately, this includes recycling rather than replacing them with sustainable solutions. There is a trend toward edible packaging materials with more additional functions (antioxidant, antimicrobial and nutritional properties). Edible packaging is also a sustainable solution to avoid food waste and environment pollution. Oilcakes are the principal by-products obtained from the oil extraction process. These by-products are currently underused as animal feed, landfilling or compost. Because they contain large amounts of valuable compounds and are low-cost ingredients, they can be used to produce materials suitable for food packaging. This review covers the recent developments in oilcake-based packaging materials. Special emphasis is placed on the study of materials and technologies that can be used to make edible film in order to research the most suitable ways of developing oilcake-based film that can be consumed simultaneously with the product. These types of materials do not exist on the market.
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Affiliation(s)
- Ancuţa Petraru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
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24
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Manikandan NA, Lens PNL. Sustainable biorefining and bioprocessing of green seaweed (Ulva spp.) for the production of edible (ulvan) and non-edible (polyhydroxyalkanoate) biopolymeric films. Microb Cell Fact 2023; 22:140. [PMID: 37525181 PMCID: PMC10388562 DOI: 10.1186/s12934-023-02154-7] [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: 05/15/2023] [Accepted: 07/18/2023] [Indexed: 08/02/2023] Open
Abstract
A sustainable biorefining and bioprocessing strategy was developed to produce edible-ulvan films and non-edible polyhydroxybutyrate films. The preparation of edible-ulvan films by crosslinking and plasticisation of ulvan with citric acid and xylitol was investigated using Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) analysis. The edible ulvan film was tested for its gut-friendliness using Lactobacillus and Bifidobacterium spp. (yoghurt) and was shown to improve these gut-friendly microbiome's growth and simultaneously retarding the activity of pathogens like Escherchia coli and Staphylococcus aureus. Green macroalgal biomass refused after the extraction of ulvan was biologically processed by dark fermentation to produce a maximum of 3.48 (± 0.14) g/L of volatile fatty acids (VFAs). Aerobic processing of these VFAs using Cupriavidus necator cells produced 1.59 (± 0.12) g/L of biomass with 18.2 wt% polyhydroxybutyrate. The present study demonstrated the possibility of producing edible and non-edible packaging films using green macroalgal biomass as the sustainable feedstock.
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Affiliation(s)
- N Arul Manikandan
- National University of Ireland Galway, Galway, H91 TK33, Ireland.
- DCU Glasnevin Campus, Dublin City University, Dublin 9, Ireland.
| | - Piet N L Lens
- National University of Ireland Galway, Galway, H91 TK33, Ireland
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25
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Ciano S, Di Mario M, Goscinny S, Van Hoeck E. Towards Less Plastic in Food Contact Materials: An In-Depth Overview of the Belgian Market. Foods 2023; 12:2737. [PMID: 37509829 PMCID: PMC10379060 DOI: 10.3390/foods12142737] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 07/30/2023] Open
Abstract
The food contact materials (FCMs) industry is forced to develop substitute materials due to constant pressure from consumers and authorities to reduce fossil-based plastic. Several alternatives are available on the market. However, market share, trends, and consumer preferences are still unclear. Therefore, this study aims to provide an overview of the Belgian FCMs market, the available substitute materials, and their uses. The market analysis was performed with an integrated web-based approach. Fifty-two sources were investigated, covering e-shops selling materials intended to replace disposable plastic materials or being advertised as environmentally friendly and websites describing homemade FCMs. The first screening identified 10,523 articles. The following data cleaning process resulted in a homogeneous dataset containing 2688 unique entries, systematically categorised into fifteen material categories and seven utilisation classes. Paper and board was the most popular material category (i.e., 37% of the entries), followed by bagasse, accounting for 9% of the entries. Takeaway and food serving (44.4% and 22.8% of the entries) were the most common usage categories. The study pursued to provide insights into current trends and consumer preferences, highlighting priorities for safety assessment and future policy making.
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Affiliation(s)
- Salvatore Ciano
- Scientific Direction "Chemical and Physical Health Risks", Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - Mélanie Di Mario
- Scientific Direction "Chemical and Physical Health Risks", Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - Séverine Goscinny
- Scientific Direction "Chemical and Physical Health Risks", Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - Els Van Hoeck
- Scientific Direction "Chemical and Physical Health Risks", Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
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26
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Brandelli A, Lopes NA, Pinilla CMB. Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products. Foods 2023; 12:2549. [PMID: 37444286 DOI: 10.3390/foods12132549] [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: 05/29/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Nathalie Almeida Lopes
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Dairy Technology Center, Institute of Food Technology, Campinas 13083-015, Brazil
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27
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Priyanka S, Raja Namasivayam SK, Bharani RSA, John A. Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy. CHEMOSPHERE 2023; 336:139240. [PMID: 37348611 DOI: 10.1016/j.chemosphere.2023.139240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/23/2023] [Accepted: 06/14/2023] [Indexed: 06/24/2023]
Abstract
Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.
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Affiliation(s)
- S Priyanka
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India.
| | | | - Arun John
- Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
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28
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [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: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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29
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Gubitosa J, Rizzi V, Fini P, Fanelli F, Sibillano T, Corriero N, Cosma P. Chitosan/snail slime films as multifunctional platforms for potential biomedical and cosmetic applications: physical and chemical characterization. J Mater Chem B 2023; 11:2638-2649. [PMID: 36629337 DOI: 10.1039/d2tb02119f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to the pollution problem, the use of more sustainable materials with a reduced environmental impact, spanning across biocompatible and biodegradable polymers, is growing worldwide in many different fields, particularly when referring to applications in Life Sciences. Accordingly, with the aim of developing multifunctional materials for potential cosmetic/biomedical purposes, this work reports the physical and chemical characterization of chitosan-based films blended with snail slime, exhibiting antioxidant and sunscreen features. A suitable formulation for preparing free-standing chitosan platforms, mixing low molecular weight chitosan, lactic acid, glycerol, and snail slime into an appropriate ratio, is thus described. The results obtained by morphological analysis and ATR-FTIR spectroscopy, XRD, swelling analysis (also when varying pH, ionic strength, and temperature), and WVTR measurements evidence a uniform distribution of snail slime inside the chitosan network, forming more compacted structures. At first, the UV-Vis analysis is used to investigate the theoretical Sun Protection Factor, finding that these innovative platforms can be used for preventing sunburn. Then, the antioxidant features are investigated using the ABTS assay, displaying a snail slime-mediated and dose-dependent boosted activity.
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Affiliation(s)
- Jennifer Gubitosa
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
| | - Vito Rizzi
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
| | - Paola Fini
- Consiglio Nazionale delle Ricerche CNR-IPCF, UOS Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Fiorenza Fanelli
- Consiglio Nazionale delle Ricerche, Istituto di Nanotecnologia (CNR-NANOTEC) c/o Dipartimento di Chimica, Università degli Studi "Aldo Moro", Via Orabona, 4, 70126 Bari, Italy
| | - Teresa Sibillano
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 122/O 70126 Bari, Italy
| | - Nicola Corriero
- Consiglio Nazionale delle Ricerche CNR-IC, UOS Bari, Via Amendola, 122/O 70126 Bari, Italy
| | - Pinalysa Cosma
- Università degli Studi "Aldo Moro" di Bari, Dipartimento di Chimica, Via Orabona, 4, 70126 Bari, Italy.
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30
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Nakamoto MM, Assis M, de Oliveira Filho JG, Braga ARC. Spirulina application in food packaging: Gaps of knowledge and future trends. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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31
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023; 22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [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: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
Abstract
Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.
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Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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32
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Wang SY, Herrera-Balandrano DD, Jiang YH, Shi XC, Chen X, Liu FQ, Laborda P. Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023; 22:1722-1762. [PMID: 36856034 DOI: 10.1111/1541-4337.13128] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/22/2022] [Accepted: 02/06/2023] [Indexed: 03/02/2023]
Abstract
Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, its poor mechanical properties and low permeability limit its actual applications. Chitosan nanoparticles (CHNPs) have emerged as a suitable solution to overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs to extend the shelf life and improve the quality of postharvest products are covered. The characteristics of CHNPs and their combinations with essential oils and metals, along with their effects on postharvest products, are compared and discussed throughout the manuscript. CHNPs enhanced postharvest antioxidant capacity, extended shelf life, increased nutritional quality, and promoted tolerance to chilling stress. Additionally, the CHNPs reduced the incidence of postharvest phytopathogens. In most instances, smaller CHNPs (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely a result of the greater plant tissue penetrability and surface area of the smaller CHNPs. The CHNPs were either applied after preparing an emulsion or incorporated into a film, with the latter often exhibiting greater antioxidant and antimicrobial activities. CHNPs were used to encapsulate essential oils, which could be released over time and may enhance the antioxidant and antimicrobial properties of the CHNPs. Even though most applications were performed after harvest, preharvest application had longer lasting effects.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong, China
| | | | - Yong-Hui Jiang
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong, China
| | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Nanjing, China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, China
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Vasiliauskaite A, Mileriene J, Kasparaviciene B, Aleksandrovas E, Songisepp E, Rud I, Axelsson L, Muizniece-Brasava S, Ciprovica I, Paskevicius A, Aksomaitiene J, Gabinaitiene A, Uljanovas D, Baliukoniene V, Lutter L, Malakauskas M, Serniene L. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. Microorganisms 2023; 11:microorganisms11030557. [PMID: 36985131 PMCID: PMC10054584 DOI: 10.3390/microorganisms11030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Lars Axelsson
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Algimantas Paskevicius
- Laboratory of Biodeterioration, Research Nature Research Centre, Akademijos Str. 2, LT-08412 Vilnius, Lithuania
| | - Jurgita Aksomaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ausra Gabinaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dainius Uljanovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Violeta Baliukoniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
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Gaspar MC, Braga ME. Edible films and coatings based on agrifood residues: a new trend in the food packaging research. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Cui F, Xi L, Wang D, Tan X, Li J, Li T. High-Release, Residue-Free Polysaccharide Hydrogel for Refrigerated Food Preservation. ACS APPLIED MATERIALS & INTERFACES 2023; 15:6035-6046. [PMID: 36689615 DOI: 10.1021/acsami.2c17254] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Hundreds of millions of tons of food resources are wasted annually due to microbial contamination. Effective food packaging can prevent food contamination and wastage. However, traditional food packaging has the problem of low release of bioactive substances. This study aimed to prepare a pH-responsive polysaccharide hydrogel (GDPP) by double cross-linking of ester and hydrogen bonds that could result in a high release of bioactive substances and no residual peeling. The infrared results showed the existence of ester bonds in the hydrogel, and the scanning electron microscopy results showed the porous network structure of the hydrogel. The results of texture profile analysis and self-healing tests showed that GDPP-1 has good mechanical and self-healing properties. Moreover, the ester bond of the hydrogel broke in response to the pH in the environment, improving the swelling and release properties of the hydrogel. The equilibrium swelling ratio of GDPP-1 was greater than 1000%, and the release rate of bioactive substances was more than 80%. Notably, the results of peeling experiments showed that only 0.1 N external force was needed to separate the hydrogel from the salmon, and no residue was observed on the salmon surface. The final freshness test results showed that the hydrogel effectively prolonged the shelf life of refrigerated salmon for 3-6 days. These findings indicated that hydrogels could be used in food packaging to extend the shelf life of refrigerated food. Furthermore, their advantages of low cost and simple preparation can better meet the needs of food industry applications.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning121013, China
| | - Liqing Xi
- College of Food Science and Technology; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning121013, China
| | - Dangfeng Wang
- College of Food Science and Technology; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning121013, China
- College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu214122, China
| | - Xiqian Tan
- College of Food Science and Technology; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning121013, China
| | - Jianrong Li
- College of Food Science and Technology; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning121013, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning116029, China
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Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels 2023; 9:gels9010049. [PMID: 36661815 PMCID: PMC9857672 DOI: 10.3390/gels9010049] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O2, CO2, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin-pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50-50% pectin-gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm2, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC50) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values.
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Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation. Food Chem 2023; 400:134030. [DOI: 10.1016/j.foodchem.2022.134030] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/03/2022] [Accepted: 08/23/2022] [Indexed: 02/04/2023]
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A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels 2022; 9:gels9010001. [PMID: 36661769 PMCID: PMC9858572 DOI: 10.3390/gels9010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.
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Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Kumar N, Pratibha, Upadhyay A, Trajkovska Petkoska A, Gniewosz M, Kieliszek M. Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01706-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
AbstractThe effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.
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41
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Singh AK, Kim JY, Lee YS. Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients. Molecules 2022; 27:7513. [PMID: 36364340 PMCID: PMC9655785 DOI: 10.3390/molecules27217513] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 08/01/2023] Open
Abstract
In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.
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Impact of tea tree essential oil and citric acid/choline chloride on physical, structural and antibacterial properties of chitosan-based films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Yap KL, Kong I, Abdul Kalam Saleena L, Pui LP. 3D Printed gelatin film with Garcinia atroviridis extract. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4341-4351. [PMID: 36193470 PMCID: PMC9525530 DOI: 10.1007/s13197-022-05508-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 06/16/2023]
Abstract
Active packaging, such as edible film with antibacterial properties, can help extend the shelf life of food. The research aimed to develop a 3D printed gelatin edible film by using glycerol and Garcinia atroviridis extract (GAE). Mechanical properties of gelatin gel, physical, mechanical, and antimicrobial properties of edible film with glycerol and GAE were determined. Water solubility, total colour difference, and elongation of break of gelatin edible film increased as glycerol concentration increased (0-25% w/w), whereas tensile strength and Young's modulus value decreased from 26.5 to 4.64 MPa and 3.04 to 0.13 MPa, respectively. On the other hand, increasing GAE from 1 to 4% (w/w) increases elongation at break from 40.83 to 98.27%, while decreasing edible film tensile strength and gelatin gel hardness value from 8.94 to 6.21 MPa and 1848.67 to 999.67 g, respectively. Using 20% (w/w) glycerol and 4% (w/w) GAE, the best 3D printed film with low tensile strength (6.21 MPa), high elongation at break (98.27%), and antibacterial activity against S. aureus with 7.23 mm zone of inhibition was developed. It seems to have a great potentiality as an active packaging material for 3D printed gelatin edible film.
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Affiliation(s)
- Kai Lin Yap
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Lejaniya Abdul Kalam Saleena
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
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Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods 2022; 11:foods11213353. [PMID: 36359966 PMCID: PMC9659032 DOI: 10.3390/foods11213353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/14/2022] [Accepted: 10/21/2022] [Indexed: 11/23/2022] Open
Abstract
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Joana Salomskiene
- Microbiology Research Laboratory, Food Institute, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Maurizzi E, Bigi F, Quartieri A, De Leo R, Volpelli LA, Pulvirenti A. The Green Era of Food Packaging: General Considerations and New Trends. Polymers (Basel) 2022; 14:polym14204257. [PMID: 36297835 PMCID: PMC9610407 DOI: 10.3390/polym14204257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.
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Affiliation(s)
- Enrico Maurizzi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Correspondence:
| | - Francesco Bigi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Andrea Quartieri
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Riccardo De Leo
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Andrea Pulvirenti
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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46
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Tian X, Zhao K, Teng A, Li Y, Wang W. A rethinking of collagen as tough biomaterials in meat packaging: assembly from native to synthetic. Crit Rev Food Sci Nutr 2022; 64:957-977. [PMID: 35997287 DOI: 10.1080/10408398.2022.2111401] [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] [Indexed: 11/03/2022]
Abstract
Due to the high moisture-associated typical rheology and the changeable and harsh processing conditions in the production process, packaging materials for meat products have higher requirements including a sufficient mechanical strength and proper ductility. Collagen, a highly conserved structural protein consisting of a triple helix of Gly-X-Y repeats, has been proved to be suitable packaging material for meat products. The treated animal digestive tract (i.e. the casing) is the perfect natural packaging material for wrapping meat into sausage. Its thin walls, strong toughness and impact resistance make it the oldest and best edible meat packaging. Collagen casing is another wisdom of meat packaging, which is made by collagen fibers from hide skin, presenting a rapid growth in casing market. To strengthen mechanical strength and barrier behaviors of collagen-based packaging materials, different physical, chemical, and biological cross-linking methods are springing up exuberantly, as well as a variety of reinforcement approaches including nanotechnology. In addition, the rapid development of biomimetic technology also provides a good research idea and means for the promotion of collagen's assembly and relevant mechanical properties. This review can offer some reference on fundamental theory and practical application of collagenous materials in meat products.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - KaiXuan Zhao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Anguo Teng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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48
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Liang S, Qin L, Zhang M, Chu Y, Teng L, He L. Win Big with Small: The Influence of Organic Food Packaging Size on Purchase Intention. Foods 2022; 11:foods11162494. [PMID: 36010494 PMCID: PMC9407136 DOI: 10.3390/foods11162494] [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: 07/19/2022] [Revised: 08/12/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
People pay much attention to food and health issues, more so these days. Organic food brings its own “organic” aura as soon as it is produced. Despite the many studies on organic food packaging at present, they mainly focus on packaging design, materials, and colors and pay less attention to packaging size. In view of this gap in the literature, this study explores the influence of organic food packaging size on consumer purchase intention. This article conducted two experiments with 755 participants to examine the effect of organic food packaging size on purchase intention. The results show that the packaging size of organic food has a significant influence on consumer purchase intention. Specifically, the small size of organic food packaging (vs. large) can improve consumer purchase intention, and the green perceived value plays an intermediary role (Study 1). In addition, the consumers’ construal level moderates the influence of organic food packaging size on their purchase intention. For consumers with a high construal level, the small size of organic food packaging (vs. large) can improve their purchase intention. For consumers with a low construal level, large packaging size (vs. small) of organic food can improve their purchase intention (Study 2). This study reveals the psychological mechanism and boundary conditions of organic food packaging size on consumer purchase intention and provides practical enlightenment for enterprises in formulating the size of organic food packaging.
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Affiliation(s)
- Shichang Liang
- School of Business, Guangxi University, Nanning 530004, China
- Correspondence:
| | - Ling Qin
- School of Business, Guangxi University, Nanning 530004, China
| | - Min Zhang
- School of Business, Guangxi University, Nanning 530004, China
| | - Yuxuan Chu
- School of Business, Guangxi University, Nanning 530004, China
| | - Lili Teng
- School of Business, Guangxi University, Nanning 530004, China
- Financial Research Center, Guangxi University, Nanning 530004, China
| | - Lingling He
- College of Economic and Management, Nanning Normal University, Nanning 530001, China
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49
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Petraru A, Amariei S. Sunflower Oilcake as a Potential Source for the Development of Edible Membranes. MEMBRANES 2022; 12:789. [PMID: 36005704 PMCID: PMC9412850 DOI: 10.3390/membranes12080789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 06/15/2023]
Abstract
Sunflower oilcake flour (SFOC) resulting from the cold extraction of oil is a rich source of valuable bio-components that stimulated the development of novel, biodegradable and edible films. The films were prepared by incorporating different concentration of sunflower oilcakes (0.1-0.5 g). The obtained films were characterized in terms of physical, water-affinity, antimicrobial and morphological properties. The edible-film properties were affected significantly by the presence and the level of SFOC added. The water vapor permeability and water vapor transmission rate improved with the amount of SFOC added. However, the solubility, oxygen and grease barrier were slightly lower than control film. SEM analysis revealed a rougher but continuous structure with the increases in sunflower oilcake. Moreover, the films with different SFOC levels were opaque, thus presenting good protection against UV radiation. Overall, the SFOC can be use as raw material to produce edible films with suitable properties and microbiological stability for food-packaging applications.
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50
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Seyedzade Hashemi S, Khorshidian N, Mohammadi M. An insight to potential application of synbiotic edible films and coatings in food products. Front Nutr 2022; 9:875368. [PMID: 35967779 PMCID: PMC9363822 DOI: 10.3389/fnut.2022.875368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.
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Affiliation(s)
- Sahar Seyedzade Hashemi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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