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Fan F, Yue C, Zhai Z, Liao H, Lian X, Xie H. Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. J Food Sci 2024; 89:4047-4063. [PMID: 38778558 DOI: 10.1111/1750-3841.17120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/25/2024]
Abstract
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
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Affiliation(s)
- Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Chenlinrui Yue
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Zhenni Zhai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hailu Liao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xiaoni Lian
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Liu Z, Zhang M, Hao Y, Hu W, Zhu W, Wang H, Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13343. [PMID: 38629458 DOI: 10.1111/1541-4337.13343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 03/13/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
Innovations in food packaging systems could meet the evolving needs of the market; emerging concepts of non-migrating technologies reduce the negative migration of preservatives from packaging materials, extend shelf life, and improve food quality and safety. Non-migratory packaging activates the surface of inert materials through pretreatment to generate different active groups. The preservative is covalently grafted with the resin of the pretreated packaging substrate through the graft polymerization of the monomer and the coupling reaction of the polymer chain. The covalent link not only provides the required surface properties of the material for a long time but also retains the inherent properties of the polymer. This technique is applied to the processing for durable, stable, and easily controllable packaging widely. This article reviews the principles of various techniques for packaging materials, surface graft modification, and performance characterization of materials after grafting modification. Potential applications in the food industry and future research trends are also discussed.
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Affiliation(s)
- Zhuolin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Mengmeng Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Yi Hao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Wenqing Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Weizhong Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - He Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
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Gui H, Ma W, Cao Y, Chao H, Fan M, Dong Q, Li L. Sustained release, antimicrobial, and antioxidant properties of modified porous starch-based biodegradable polylactic acid/polybutylene adipate-co-terephthalate/thermoplastic starch active packaging film. Int J Biol Macromol 2024; 267:131657. [PMID: 38636753 DOI: 10.1016/j.ijbiomac.2024.131657] [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: 01/12/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/20/2024]
Abstract
Porous starch (PS) is a modified starch with commendable biodegradable and adsorption properties. PS exhibits poor thermal stability, and the aqueous solution casting method is conventionally used for PS-activated packaging films. This approach limits the large-scale production of films and makes it difficult to play the functions of porous pores. In this study, PS was prepared by enzymatic digestion combined with freeze-drying and adsorbed with clove essential oil (CEO) after cross-linking with sodium trimetaphosphate. Subsequently, a novel PLA/PBAT/TPS/ScPS-CEO sustained release active packaging film was prepared by blending PLA, PBAT, TPS, and ScPS-CEO using industrial melt extrusion. Compared with PS, ScPS effectively slowed down the release of CEO from the film, with the maximum release of active substances at equilibrium increasing by approximately 100 %, which significantly enhanced the persistence of the antimicrobial and antioxidant properties. The polylactic acid/poly (butylene adipate-co-terephthalate)/thermoplastic starch/trimetaphosphate-crosslinked porous starch incorporated with clove essential oil (PLA/PBAT/TPS/ScPS-CEO) film could reduce the proteolysis, lipid oxidation and microbial growth of salmon, extending its shelf life by approximately 100 % at 4 °C. These results indicate that the ScPS can be used in fresh packaging material in practical applications.
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Affiliation(s)
- Hang Gui
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Wenya Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yichen Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Hui Chao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
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Nasution H, Harahap H, Julianti E, Safitri A, Jaafar M. Properties of active packaging of PLA-PCL film integrated with chitosan as an antibacterial agent and syzygium cumini seed extract as an antioxidant agent. Heliyon 2024; 10:e23952. [PMID: 38192781 PMCID: PMC10772727 DOI: 10.1016/j.heliyon.2023.e23952] [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: 08/08/2023] [Revised: 12/01/2023] [Accepted: 12/18/2023] [Indexed: 01/10/2024] Open
Abstract
Active packaging is becoming increasingly significant in the food industry. The present study aims to explore the use of Syzygium Cumini Seed Extract (SCSE) as an antioxidant and chitosan as an antibacterial agent to produce active packaging based on polylactic acid (PLA), poly ε-caprolactone (PCL), and polyethylene glycol (PEG) blend. Using advanced characterization techniques, active packaging (PLA/PCL/PEG) incorporating with 0.5 g chitosan-0.5 mL SCSE was evaluated for its mechanical, physical, structural, and antibacterial-antioxidant properties. The addition of chitosan-SCSE caused an 18.57 % increase in tensile strength and decreased the Water Vapor Transmission Rate (WVTR) by up to 52 %, whereas smooth surface microscopy indicated good compatibility between polymers and active agents. Active packaging incorporating chitosan-SCSE reduced 96.66 % of Gram-positive bacteria Staphylococcus aureus and 73.98 % of Gram-negative bacteria, Escherichia coli. During 15 days of storage, the active packaging was able to slow the increase in Total Volatile Basic Nitrogen (TVBN) in beef and prevent the decrease in vitamin C contents in pineapple.
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Affiliation(s)
- Halimatuddahliana Nasution
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Hamidah Harahap
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Elisa Julianti
- Department of Food and Science Technology, Faculty of Agriculture, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Aida Safitri
- Department of Chemical Engineering, Faculty of Engineering, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Sumatera Utara, Indonesia
| | - Mariatti Jaafar
- School of Materials & Mineral Resources Engineering, Universiti Sains Malaysia, Nibong Tebal 14300, Pulau Pinang, Malaysia
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Wang F, Xie C, Tang H, Li H, Hou J, Zhang R, Liu Y, Jiang L. Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.). Int J Biol Macromol 2023; 252:126423. [PMID: 37604418 DOI: 10.1016/j.ijbiomac.2023.126423] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/07/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
The innovation of this study was to develop a novel biodegradable intelligent packaging based on chitosan/fucoidan combined with different amounts (1, 3 and 5 wt% on chitosan basis) of coleus grass (Plectranthus scutellarioides) leaves anthocyanins (CGL) to monitor the spoilage of salmon (Salmo salar L.). The addition of fucoidan improved the barrier and mechanical properties of the chitosan films (CS) due to hydrogen bonds and intermolecular electrostatic interactions. Moreover, the addition of CGL not only improved the physical properties but also improved the biological activity of chitosan/fucoidan film (CF). The DPPH and ABTS radical scavenging activity of CF contained 5 wt% CGL was 1.83 and 1.75 times than CF, respectively. The inhibition zone size of CF films containing 5 wt% CGL (CF-5%CGL) was approximately 2.04 (Escherichia coli) and 2.16 (Staphylococcus aureus) times higher than that of CF. Moreover, CF-CGL displayed obvious color changes in different pH environments and is highly sensitive to ammonia gas. The CF-CGL has visible color changes during the monitoring of salmon spoilage and extended the shelf life of salmon. According to our findings, CF-CGL film might be employed as a possible intelligent packaging material for monitoring and preserving salmon in the future.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei 230036, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region, China.
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Nansu W, Ross S, Waisarikit A, Ross GM, Charoensit P, Suphrom N, Mahasaranon S. Exploring the Potential of Roselle Calyx and Sappan Heartwood Extracts as Natural Colorants in Poly(butylene Succinate) for Biodegradable Packaging Films. Polymers (Basel) 2023; 15:4193. [PMID: 37896436 PMCID: PMC10610882 DOI: 10.3390/polym15204193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/20/2023] [Accepted: 10/21/2023] [Indexed: 10/29/2023] Open
Abstract
Recently, there has been a growing concern among consumers regarding the safety of packaging products, particularly due to the presence of potentially harmful substances like synthetic pigments and inorganic dyes. These substances, which are often used to attract consumer attention, can migrate and contaminate products over extended shelf storage periods. To address this issue, the focus of this research was the development of a biodegradable packaging film using poly(butylene succinate) (PBS) incorporated with natural colorants extracted from roselle (RS) and sappan heartwood (SP). RS and SP serve as non-toxic and alternative pigments when compared to synthetic colorants. The biodegradable packaging films were prepared using blown film extrusion, encompassing different weight percentages of RS and SP (0.1%, 0.2%, and 0.3%). The films exhibited distinct colors, with RS films appearing pink to purple and SP films exhibiting an orange hue. The water vapor transmission rate slightly decreased with an increasing content of RS and SP extracts, indicating improved barrier properties. Additionally, the films showed reduced light transmittance, as evidenced by the UV-Vis light barrier results. The degree of crystallinity in the films was enhanced, as confirmed by X-ray diffraction and differential scanning calorimetry techniques. Regarding mechanical properties, the PBS/RS and PBS/SP films exhibited slight increases in tensile strength and elongation compared to neat PBS films. Moreover, the blended films demonstrated higher stability after undergoing an aging test, further highlighting their potential for use in biodegradable packaging applications. The key advantages of these films lie in their non-toxicity, biodegradability, and overall environmental friendliness.
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Affiliation(s)
- Wordpools Nansu
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
| | - Sukunya Ross
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
| | - Amonrut Waisarikit
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
| | - Gareth M. Ross
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
| | - Pensri Charoensit
- Faculty of Pharmaceutical Science and Center of Excellence for Innovation in Chemistry, Naresuan University, Phitsanulok 65000, Thailand;
| | - Nungruthai Suphrom
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
| | - Sararat Mahasaranon
- Department of Chemistry, Faculty of Science and Centre of Excellence in Biomaterials, Naresuan University, Phitsanulok 65000, Thailand; (W.N.); (S.R.); (A.W.); (G.M.R.); (N.S.)
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Wang X, Han M, Zou L, Huang Z, Dong W, Fan J, Huang A. Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp. Curr Res Food Sci 2023; 7:100569. [PMID: 37664003 PMCID: PMC10474363 DOI: 10.1016/j.crfs.2023.100569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
The peptide MOp2 obtained from Moringa oleifera seeds showed good antimicrobial activity. However, the stability of its activity has not yet been studied. In the present study, MOp2-loaded thiolated chitosan-stabilized (CMOp2) Pickering emulsion was prepared and applied to prolong the shelf life of grass carp. The encapsulation rate of MOp2 was 57.7% in CMOp2. In addition, the effects of different concentrations of CMOp2 solid particles and pH on droplet size, zeta optional and storage stability of Pickering emulsions were evaluated; the best condition for preparing Pickering emulsion through experiment was 1.75% CMOp2 solid particles at pH 9.5. Moreover, morphological observations and rheological analysis indicated that Pickering emulsions were considered a water-in-oil emulsion with typical non-Newtonian fluid characteristics. Furthermore, the prepared Pickering emulsion could significantly inhibit the growth of Escherichia coli and Staphylococcus aureus. Besides, Pickering emulsion effectively prevented spoilage of grass carp, and the Pickering emulsion-treated group reduced its pH, TVB-N and color values, inhibited microbial growth, and extended shelf life to 9 day at the storage of 4 °C. Overall, the present findings provide a reference for the application of MOp2-loaded Pickering emulsions in food preservation.
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Affiliation(s)
| | | | | | - Zhiyuan Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Wenming Dong
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
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Cejudo C, Ferreiro M, Romera I, Casas L, Mantell C. Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract. Foods 2023; 12:2977. [PMID: 37569246 PMCID: PMC10418412 DOI: 10.3390/foods12152977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/03/2023] [Accepted: 08/06/2023] [Indexed: 08/13/2023] Open
Abstract
Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties-particularly mass transfer properties-and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film's formulation themselves, showing different fingerprints depending on the film.
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Affiliation(s)
- Cristina Cejudo
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Marta Ferreiro
- Analytical Chemistry Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain
| | - Irene Romera
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Lourdes Casas
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Casimiro Mantell
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
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Perera KY, Jaiswal AK, Jaiswal S. Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications. Foods 2023; 12:2422. [PMID: 37372632 DOI: 10.3390/foods12122422] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers-such as starch, chitosan, carrageenan, polylactic acid, etc.-have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
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Affiliation(s)
- Kalpani Y Perera
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Amit K Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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11
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Olonisakin K, Wen A, He S, Lin H, Tao W, Chen S, Lin W, Li R, Zhang XX, Yang W. The Development of Biodegradable PBAT-Lignin-Tannic Acid Composite Film: Properties, Biodegradability, and Potential Barrier Application in Food Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02997-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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12
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Chen L, Shi Q, Dong Q, Du Y, Peng Z, Zeng Q, Lin Z, Qiu J, Zhao Y, Wang JJ. Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:905-919. [PMID: 36548110 DOI: 10.1021/acs.jafc.2c08340] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
A novel photodynamic inactivation (PDI)-mediated antimicrobial film of polylactic acid/5-aminolevulinic acid (PLA/ALA) was successfully fabricated by a covalent grafting method using low-temperature plasma. The chemical structure, surface morphology, hydrophilic ability, and mechanical and barrier properties of the films were characterized, and their antibacterial, anti-biofilm potency and preservation effects on ready-to-eat salmon were investigated during storage. Results showed that the amino group of ALA was covalently grafted with the carboxyl group on the surface of PLA after the plasma treatment, with the highest grafting rate reaching ∼50%. The fabricated PLA/ALA films displayed an enhanced barrier ability against water vapor and oxygen. Under blue light-emitting diode illumination, the PLA/ALA films generated massive reactive oxygen species from the endogenous porphyrins in cells induced by ALA and then fatally destroyed the cell wall of planktonic cells and the architectural structures of sessile biofilms of the pathogens (Listeria monocytogenes and Vibrio parahaemolyticus) and spoilage bacterium (Shewanella putrefaciens). More importantly, the PDI-mediated PLA/ALA films potently inhibited 99.9% native bacteria on ready-to-eat salmon and significantly suppressed the changes of its drip loss, pH, and lipid oxidation (MDA) during storage, and on this basis, the shelf life of salmon was extended by 4 days compared with that of the commercial polyethylene film. Therefore, the PDI-mediated PLA/ALA films are valid in inactivating harmful bacterial and preserving the quality of seafood.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, China
| | - Qiandai Shi
- School of Chemical and Material Engineering, Jiangnan University, Wuxi214122, China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, China
| | - Yu Du
- Data Information Center, Polar Research Institute of China, Shanghai200136, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan528225, China
| | - Zihao Lin
- Guang Zhou Institute for Food Inspection, Guangzhou511410, China
| | - Jieer Qiu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai201306, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan528225, China
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13
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Zhang J, Chen J, Zhang C, Yi H, Liu D, Liu D. Characterization and antibacterial properties of chitosan–polyvinyl alcohol-3-phenyllactic acid as a biodegradable active food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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Zhou H, Yang N, Hou J, Yu C, Jin Z, Zeng P, Yang L, Fu Y, Shen Y, Guo S. Effects of CaCl2, HCl, acetic acid or citric acid on dynamic mechanical performances and physicochemical properties of sodium alginate edible films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Zheng H, Zhao M, Dong Q, Fan M, Wang L, Li L. Extruded transglutaminase-modified gelatin–beeswax composite packaging film. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Khalid MY, Arif ZU. Novel biopolymer-based sustainable composites for food packaging applications: A narrative review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100892] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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An L, Hu X, Perkins P, Ren T. A Sustainable and Antimicrobial Food Packaging Film for Potential Application in Fresh Produce Packaging. Front Nutr 2022; 9:924304. [PMID: 35873444 PMCID: PMC9301339 DOI: 10.3389/fnut.2022.924304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 06/10/2022] [Indexed: 11/13/2022] Open
Abstract
N-halamines are a group of compounds containing one or more nitrogen-halogen covalent bond(s). This high-energy halide bond provides a strong oxidative state so that it is able to inactivate microorganisms effectively. In this study, a sustainable film was developed based on polylactic acid (PLA) with incorporated N-halamine compound 1-chloro-2,2,5,5-tetramethyl-4-imidazolidinone (MC), as a promising antimicrobial food packaging material. Results showed that the incorporation of MC prevented the crystallization of PLA and improved the physical properties of the films. In addition, both the moisture barrier and the oxygen permeability were improved with the presence of MC. Importantly, the antimicrobial film was able to inactivate inoculated microorganisms by a factor of seven log cycles in as little as 5 min of contact. Films that contained higher levels of MC further enhanced the antimicrobial efficacy. Fresh strawberries packed with the fabricated films maintained the quality for up to 5 days. Due to the ease of fabrication and the effective biocidal property, these films have a wide range of potential applications in the field of food packaging to extend the shelf life of fresh produce.
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Affiliation(s)
- Ling An
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | | | - Tian Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- *Correspondence: Tian Ren
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18
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Yin C, Wang J, Qian J, Xiong K, Zhang M. Quality changes of rainbow trout stored under different packaging conditions and mathematical modeling for predicting the shelf life. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Green Composites from Partially Bio-Based Poly(butylene succinate-co-adipate)-PBSA and Short Hemp Fibers with Itaconic Acid-Derived Compatibilizers and Plasticizers. Polymers (Basel) 2022; 14:polym14101968. [PMID: 35631851 PMCID: PMC9145613 DOI: 10.3390/polym14101968] [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: 04/20/2022] [Revised: 05/05/2022] [Accepted: 05/10/2022] [Indexed: 11/16/2022] Open
Abstract
In this work, green composites have been developed and characterized using a bio-based polymeric matrix such as BioPBSA and the introduction of 30 wt.% short hemp fibers as a natural reinforcement to obtain materials with maximum environmental efficiency. In order to increase the interfacial adhesion between the matrix and the fiber to obtain better properties in the composites, a reactive extrusion process has been carried out. On the one hand, different additives derived from bio-based itaconic acid have been added to the BioPBSA/HEMP composite, such as dibutyl itaconate (DBI) and a copolymer of PBSA grafted with itaconic acid (PBSA-g-IA). On the other hand, a different copolymer of PBSA grafted with maleic anhydride (PBSA-g-MA) was also tested. The resulting composites have been processed by injection-molding to obtain different samples which were evaluated in terms of mechanical, thermal, chemical, dynamic-mechanical, morphological and wettability and color properties. In relation to the mechanical properties, the incorporation of hemp fibers resulted in an increase in the stiffness of the base polymer. The tensile modulus of pure BioPBSA increased from 281 MPa to 3482 MPa with 30% fiber. The addition of DBI shows a remarkable improvement in the ductility of the composites, while copolymers with IA and MA, generate mechanically balanced composites. In terms of thermal properties, the incorporation of hemp fiber and compatibilizing agents led to a reduction in thermal stability. However, from the point of view of thermomechanical properties, a clear increase in rigidity is achieved throughout the temperature range studied. As far as the color of the samples is concerned, the incorporation of hemp generates a typical color, while the incorporation of the compatibilizing agents does not modify this color excessively. Finally, the introduction of lignocellulosic fibers greatly affects water absorption and contact angle, although the use of additives helped to mitigate this effect.
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20
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Zheng H, Tang H, Yang C, Chen J, Wang L, Dong Q, Shi W, Li L, Liu Y. Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets. Food Chem 2022; 385:132693. [PMID: 35303650 DOI: 10.1016/j.foodchem.2022.132693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/13/2022]
Abstract
Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2-3 days at 4 °C ± 1 °C.
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Affiliation(s)
- Hui Zheng
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Haibing Tang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Chunxiang Yang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Jingwen Chen
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Wang
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Qingfeng Dong
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Wenzheng Shi
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China
| | - Li Li
- Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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21
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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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Leng D, Zhang H, Tian C, Xu H. Low temperature preservation developed for special foods in East Asia: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Dongmei Leng
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- University of Chinese Academy of Sciences Beijing China
| | - Hainan Zhang
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Changqing Tian
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Hongbo Xu
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
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23
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Chen J, Li Y, Shi W, Zheng H, Wang L, Li L. Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study. Molecules 2021; 26:7140. [PMID: 34885735 PMCID: PMC8659066 DOI: 10.3390/molecules26237140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/11/2021] [Accepted: 11/22/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop an active biodegradable bilayer film and to investigate the release behaviors of active compounds into different food matrices. Cinnamaldehyde (CI) or thymol (Ty) was encapsulated in β-cyclodextrin (β-CD) to prepare the active β-CD inclusion complex (β-CD-CI/β-CD-Ty). The tilapia fish gelatin-sodium alginate composite (FGSA) containing β-CD-CI or β-CD-Ty was coated on the surface of PLA film to obtain the active bilayer film. Different food simulants including liquid food simulants (water, 3% acetic acid, 10% ethanol, and 95% ethanol), solid dry food simulant (modified polyphenylene oxide (Tenax TA)), and the real food (Japanese sea bass) were selected to investigate the release behaviors of bilayer films into different food matrixes. The results showed that the prepared β-CD inclusion complexes distributed evenly in the cross-linking structure of FGSA and improved the thickness and water contact angle of the bilayer films. Active compounds possessed the lowest release rates in Tenax TA, compared to the release to liquid simulants and sea bass. CI and Ty sustained the release to the sea bass matrix with a similar behavior to the release to 95% ethanol. The bilayer film containing β-CD-Ty exhibited stronger active antibacterial and antioxidant activities, probably due to the higher release efficiency of Ty in test mediums.
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Affiliation(s)
- Jingwen Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yinxuan Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
| | - Hui Zheng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Li Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.C.); (Y.L.); (W.S.); (H.Z.)
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24
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Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation. MEMBRANES 2021; 11:membranes11110852. [PMID: 34832081 PMCID: PMC8618303 DOI: 10.3390/membranes11110852] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples.
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25
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Agustinelli SP, Ciannamea EM, Ruseckaite RA, Martucci JF. Migration of red grape extract components and glycerol from soybean protein concentrate active films into food simulants. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Siddiqui MN, Redhwi HH, Tsagkalias I, Vouvoudi EC, Achilias DS. Development of Bio-Composites with Enhanced Antioxidant Activity Based on Poly(lactic acid) with Thymol, Carvacrol, Limonene, or Cinnamaldehyde for Active Food Packaging. Polymers (Basel) 2021; 13:polym13213652. [PMID: 34771206 PMCID: PMC8588526 DOI: 10.3390/polym13213652] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/10/2021] [Accepted: 10/21/2021] [Indexed: 01/05/2023] Open
Abstract
The new trend in food packaging films is to use biodegradable or bio-based polymers, such as poly(lactic acid), PLA with additives such as thymol, carvacrol, limonene or cinnamaldehyde coming from natural resources (i.e., thyme, oregano, citrus fruits and cinnamon) in order to extent foodstuff shelf-life and improve consumers’ safety. Single, triple and quadruple blends of these active compounds in PLA were prepared and studied using the solvent-casting technique. The successful incorporation of the active ingredients into the polymer matrix was verified by FTIR spectroscopy. XRD and DSC data revealed that the crystallinity of PLA was not significantly affected. However, the Tg of the polymer decreased, verifying the plasticization effect of all additives. Multicomponent mixtures resulted in more intense plasticization. Cinnamaldehyde was found to play a catalytic role in the thermal degradation of PLA shifting curves to slightly lower temperatures. Release of thymol or carvacrol from the composites takes place at low rates at temperatures below 100 °C. A combined diffusion-model was found to simulate the experimental release profiles very well. Higher antioxidant activity was noticed when carvacrol was added, followed by thymol and then cinnamaldehyde and limonene. From the triple-component composites, higher antioxidant activity measured in the materials with thymol, carvacrol and cinnamaldehyde.
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Affiliation(s)
- Mohammad Nahid Siddiqui
- Chemistry Department, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia;
| | - Halim Hamid Redhwi
- Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi Arabia;
| | - Ioannis Tsagkalias
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
| | - Evangelia C. Vouvoudi
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
| | - Dimitris S. Achilias
- Lab of Polymer and Color Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.T.); (E.C.V.)
- Correspondence: ; Tel.: +30-2310-997822
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27
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Yao Z, Cao Q, Li C, Gong W, Meng X. Improvement of
β‐cyclodextrin
/cardanol inclusion complex for the
thermal‐oxidative
stability and environmental‐response antioxidation releasing property of polylactic acid. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zhongyang Yao
- Shanghai Key Laboratory of Multiphase Materials Chemical Engineering and Production Engineering Department School of Chemical Engineering, East China University of Science and Technology Shanghai China
| | - Qiming Cao
- Shanghai Key Laboratory of Multiphase Materials Chemical Engineering and Production Engineering Department School of Chemical Engineering, East China University of Science and Technology Shanghai China
| | - Chenyang Li
- Shanghai Key Laboratory of Multiphase Materials Chemical Engineering and Production Engineering Department School of Chemical Engineering, East China University of Science and Technology Shanghai China
| | - Weiguang Gong
- Shanghai Key Laboratory of Multiphase Materials Chemical Engineering and Production Engineering Department School of Chemical Engineering, East China University of Science and Technology Shanghai China
| | - Xin Meng
- Shanghai Key Laboratory of Multiphase Materials Chemical Engineering and Production Engineering Department School of Chemical Engineering, East China University of Science and Technology Shanghai China
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28
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Wen Y, Liu J, Jiang L, Zhu Z, He S, He S, Shao W. Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100709] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Wang YW, Li YN, Lin QB, Wang X, Li ZH, Wu KX. Functional and Antioxidant Properties of Plastic Bottle Caps Incorporated with BHA or BHT. MATERIALS 2021; 14:ma14164545. [PMID: 34443068 PMCID: PMC8400316 DOI: 10.3390/ma14164545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/08/2021] [Accepted: 08/09/2021] [Indexed: 02/07/2023]
Abstract
In this study, we prepared new antioxidant active plastic bottle caps by incorporating butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) and 2% (w/w) white masterbatch in high-density polyethylene (HDPE). Fourier-transform infrared (FT-IR) spectrometry revealed that the antioxidants and HDPE were uniformly mixed with noncovalent bonding. In addition, the differential scanning calorimetry (DSC) test revealed that the change in melting point and initial extrapolation temperature of the antioxidant active caps was not significant. Sensory evaluation and removal torque tests validated the suitability of the antioxidant active plastic bottle caps in industrial application. The antioxidant activity increased with a greater concentration of BHA and BHT incorporated in both antioxidant active caps (p < 0.05) and with more impact on the BHA cap compared to BHT cap in terms of antioxidant activity. Migration experiments for 10 days at 40 °C and 2 h at 70 °C showed that active antioxidants in the plastic bottle cap were more easily released into fatty foods and milk products that are highly sensitive to oxidation, and the migration of BHA and BHT did not exceed the maximum amount specified in (EC) No 1333/2008 (<200 mg/kg). As such, the antioxidant active plastic bottle caps inhibited oxidation, thereby ensuring higher food quality.
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Affiliation(s)
- Yu-Wen Wang
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Ya-Na Li
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qin-Bao Lin
- Packaging Engineering Institute, Jinan University, Zhuhai 519070, China
| | - Xiao Wang
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zeng-Hui Li
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Kai-Xuan Wu
- Department of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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30
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Coiai S, Di Lorenzo ML, Cinelli P, Righetti MC, Passaglia E. Binary Green Blends of Poly(lactic acid) with Poly(butylene adipate- co-butylene terephthalate) and Poly(butylene succinate- co-butylene adipate) and Their Nanocomposites. Polymers (Basel) 2021; 13:2489. [PMID: 34372090 PMCID: PMC8348712 DOI: 10.3390/polym13152489] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/22/2021] [Accepted: 07/22/2021] [Indexed: 12/31/2022] Open
Abstract
Poly(lactic acid) (PLA) is the most widely produced biobased, biodegradable and biocompatible polyester. Despite many of its properties are similar to those of common petroleum-based polymers, some drawbacks limit its utilization, especially high brittleness and low toughness. To overcome these problems and improve the ductility and the impact resistance, PLA is often blended with other biobased and biodegradable polymers. For this purpose, poly(butylene adipate-co-butylene terephthalate) (PBAT) and poly(butylene succinate-co-butylene adipate) (PBSA) are very advantageous copolymers, because their toughness and elongation at break are complementary to those of PLA. Similar to PLA, both these copolymers are biodegradable and can be produced from annual renewable resources. This literature review aims to collect results on the mechanical, thermal and morphological properties of PLA/PBAT and PLA/PBSA blends, as binary blends with and without addition of coupling agents. The effect of different compatibilizers on the PLA/PBAT and PLA/PBSA blends properties is here elucidated, to highlight how the PLA toughness and ductility can be improved and tuned by using appropriate additives. In addition, the incorporation of solid nanoparticles to the PLA/PBAT and PLA/PBSA blends is discussed in detail, to demonstrate how the nanofillers can act as morphology stabilizers, and so improve the properties of these PLA-based formulations, especially mechanical performance, thermal stability and gas/vapor barrier properties. Key points about the biodegradation of the blends and the nanocomposites are presented, together with current applications of these novel green materials.
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Affiliation(s)
- Serena Coiai
- CNR-ICCOM, National Research Council—Institute of Chemistry of OrganoMetallic Compounds, 56124 Pisa, Italy;
| | - Maria Laura Di Lorenzo
- CNR-IPCB, National Research Council—Institute of Polymers, Composites and Biomaterials, 80078 Pozzuoli, Italy;
| | - Patrizia Cinelli
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy;
| | - Maria Cristina Righetti
- CNR-IPCF, National Research Council—Institute for Chemical and Physical Processes, 56124 Pisa, Italy
| | - Elisa Passaglia
- CNR-ICCOM, National Research Council—Institute of Chemistry of OrganoMetallic Compounds, 56124 Pisa, Italy;
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31
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Sobhan A, Muthukumarappan K, Wei L, Zhou R, Tummala H. Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring of beef spoilage. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:2612-2623. [PMID: 34032233 DOI: 10.1039/d1ay00365h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food safety is one of the biggest challenges in global markets. There is a critical need to develop a simple, affordable, and environmentally friendly color indicator that can quickly and conveniently monitor and indicate the quality of packaged food products in the home, supermarkets, shops, etc. This study aimed to develop a nanocellulose/chitosan-based film coated with polylactic acid (PLA) to monitor beef spoilage in real-time. This film named PLA/NCM was fabricated by casting a suspension of a nanocellulose/chitosan mixture doped with methyl red, followed by a coating of PLA on the film surface. The film displayed a visible color change in response to different pH buffer solutions (2-10). The PLA/NCM film was applied to monitor the spoilage of beef under a refrigeration condition of 4 °C and showed an apparent color change after 5 days as a threshold for beef spoilage. The color modulation of the PLA/NCM films was processed each time via a colorimetric device and revealed substantial color difference values (ΔE) after 5 days of beef spoilage. The total viable microbial counts (TVC) and pH of the beef sample were determined, and the findings showed that the TVC and pH increased simultaneously during the beef spoilage. Although further research is necessary, the PLA/NCM film has the potential to be a color indicator for application in both smart food packaging and real-time monitoring of spoilage of beef and other meat products.
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Affiliation(s)
- Abdus Sobhan
- Department of Agricultural & Biosystems Engineering, South Dakota State University, 1400 North Campus Drive, Brookings, South Dakota 57007, USA.
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32
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Velásquez E, Patiño Vidal C, Rojas A, Guarda A, Galotto MJ, López de Dicastillo C. Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Compr Rev Food Sci Food Saf 2021; 20:3388-3403. [PMID: 34118127 DOI: 10.1111/1541-4337.12777] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 04/09/2021] [Accepted: 04/23/2021] [Indexed: 12/17/2022]
Abstract
Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developing biodegradable active materials based on polylactic acid (PLA) and natural compounds are a great alternative to maintain food safety and non-toxicity of the packaging. AAs, such as essential oils and polyphenols, have been added mainly as antimicrobial and antioxidant natural compounds in PLA packaging. In this review, current techniques used to develop active PLA packaging films were described in order to critically compare their feasibility, advantages, limitations, and relevant processing aspects. The analysis was focused on the processing conditions, such as operation variables and stages, and factors related to the AAs, such as their concentrations, weight losses during processing, and incorporation technique, among others. Recent developments of active PLA-based monolayers and bi- or multilayer films were also considered. In addition, patents on inventions and technologies on active PLA-based films for food packaging were reviewed. This review highlights that the selection of the processing technique and conditions to obtain active PLA depends on the type of the AA regarding its volatility, solubility, and thermosensitivity.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
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33
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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34
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Su L, Huang J, Li H, Pan Y, Zhu B, Zhao Y, Liu H. Chitosan-riboflavin composite film based on photodynamic inactivation technology for antibacterial food packaging. Int J Biol Macromol 2021; 172:231-240. [PMID: 33453253 DOI: 10.1016/j.ijbiomac.2021.01.056] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/29/2020] [Accepted: 01/09/2021] [Indexed: 12/11/2022]
Abstract
Photodynamic inactivation (PDI) is a novel sterilization technology that has proven effective in medicine. This study focused on applying PDI to food packaging, where chitosan (CS) films containing photosensitizing riboflavin (RB) were prepared via solution casting. The CS-RB composite films exhibited good ultraviolet (UV)-barrier properties, and had a visually appealing highly transparent yellow appearance. Scanning electron microscopy (SEM) confirmed even dispersion of RB throughout the CS film. The addition of RB led to improved film characteristics, including the thickness, mechanical properties, solubility, and water barrier properties. The CS-RB5 composite films produced sufficient singlet oxygen under blue LED irradiation for 2 h to inactivate two food-borne pathogens (Listeria monocytogenes and Vibrio parahaemolyticus) and one spoilage bacteria (Shewanella baltica). The CS-RB composite films were assessed as a salmon packaging material, where inhibition of bacterial growth was observed. The film is biodegradable, and has the potential to alleviate the issues associated with the excessive use of petrochemical materials, such as environmental pollution and limited resources. The CS-RB composite films showed potential as a novel environmentally friendly packaging material for shelf-life extension of refrigerated food products.
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Affiliation(s)
- Linyue Su
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiaming Huang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huihui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yingjie Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Beiwei Zhu
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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35
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Kim SJ, Kwak HW, Kwon S, Jang H, Park SI. Characterization of PLA/PBSeT Blends Prepared with Various Hexamethylene Diisocyanate Contents. MATERIALS 2021; 14:ma14010197. [PMID: 33401629 PMCID: PMC7795754 DOI: 10.3390/ma14010197] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/29/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022]
Abstract
Poly (lactic acid) (PLA) is the most widely available commercial bioplastic that is used in various medical and packaging applications and three-dimensional filaments. However, because neat PLA is brittle, it conventionally has been blended with ductile polymers and plasticizers. In this study, PLA was blended with the high-ductility biopolymer poly (butylene-sebacate–co–terephthalate) (PBSeT), and hexamethylene diisocyanate (HDI) was applied as a crosslinking compatibilizer to increase the miscibility between the two polymers. PLA (80%) and PBSeT (20%) were combined with various HDI contents in the range 0.1–1.0 parts-per-hundred rubber (phr) to prepare blends, and the resulting physical, thermal, and hydrolysis properties were analyzed. Fourier-transform infrared analysis confirmed that –NH–C=OO− bonds had formed between the HDI and the other polymers and that the chemical bonding had influenced the thermal behavior. All the HDI-treated specimens showed tensile strengths and elongations higher than those of the control. In particular, the 0.3-phr-HDI specimen showed the highest elongation (exceeding 150%) and tensile strength. In addition, all the specimens were hydrolyzed under alkaline conditions, and all the HDI-treated specimens degraded faster than the neat PLA one.
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Affiliation(s)
- Sun Jong Kim
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju 26493, Korea; (S.J.K.); (S.K.); (H.J.)
| | - Hyo Won Kwak
- Department of Agriculture, Forestry and Bioresources, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea;
| | - Sangwoo Kwon
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju 26493, Korea; (S.J.K.); (S.K.); (H.J.)
| | - Hyunho Jang
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju 26493, Korea; (S.J.K.); (S.K.); (H.J.)
| | - Su-il Park
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju 26493, Korea; (S.J.K.); (S.K.); (H.J.)
- Correspondence: ; Tel.: +82-33-760-2370
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36
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Song W, Du Y, Yang C, Li L, Wang S, Liu Y, Wang W. Development of PVA/EVA-based bilayer active film and its application to mutton. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Huang Y, Wang Y, Li Y, Luo C, Yang C, Shi W, Li L. Covalent Immobilization of Polypeptides on Polylactic Acid Films and Their Application to Fresh Beef Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10532-10541. [PMID: 32822187 DOI: 10.1021/acs.jafc.0c03922] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial packaging films were developed and applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by the extrusion-casting method. The surface of the PLA film was modified with plasma treatment to generate carboxylic acid groups, and then antibacterial agent nisin or ε-poly lysine (ε-PL) was covalently attached to the modified film surface. Physical, chemical, and antimicrobial properties of films were then characterized. Scanning electron microscopy and water contact angle images confirmed that nisin or ε-PL was successfully grafted onto the film surface. The values of protein loading on the nisin-g-PLA film and ε-PL-g-PLA film were 5.34 ± 0.26 and 3.04 ± 0.25 μg of protein/cm2 on the surface. Microbial analysis indicated that the grafted films effectively inhibit the growth of bacteria. Finally, the effects of the nisin-g-PLA film or ε-PL-g-PLA film on physicochemical changes and microbiological counts of fresh beef during cold storage at 4 °C were investigated. The total viable count of the control sample exceeded 7 logarithms of the number of colony forming units per gram (log CFU/g) after 11 days of cold storage (7.01 ± 0.14 log CFU/g) versus 15 days for the ε-PL-g-PLA film (7.37 ± 0.06 log CFU/g) and the nisin-g-PLA film (6.83 ± 0.10 log CFU/g). The results showed that covalent immobilized antibacterial packaging films had positive impacts on the shelf life and quality of fresh beef. Therefore, a covalent immobilized antibacterial packaging system could be a novel preservative method for foods.
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Affiliation(s)
- Yongfei Huang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Yifen Wang
- Biosystems Engineering Department, Auburn University, Auburn, Alabama 36849-5417, United States
| | - Yuqi Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Chenmin Luo
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Chunxiang Yang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Wenzheng Shi
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, People's Republic of China
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, People's Republic of China
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38
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Li L, Song W, Shen C, Dong Q, Wang Y, Zuo S. Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14799] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Li Li
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai PR China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China
| | - Wenlong Song
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai PR China
| | - Chunhua Shen
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai PR China
| | - Qingfeng Dong
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai PR China
| | - Yifen Wang
- Biosystems Engineering Department Auburn University Auburn AL USA
| | - Sheng Zuo
- Shanghai Sixth People's Hospital East Affiliated to Shanghai University of Medicine & Health Sciences Shanghai China
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39
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Jeong S, Yoo S. Whey protein concentrate-beeswax-sucrose suspension-coated paperboard with enhanced water vapor and oil-barrier efficiency. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100515] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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41
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Effect of triblock copolymers based on liquid natural rubber and low molecular weight poly(lactic acid) on physical properties of poly(lactic acid)/natural rubber blend. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03158-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Giro T, Beloglazova K, Rysmukhambetova G, Simakova I, Karpunina L, Rogojin A, Kulikovsky A, Andreeva S. Xanthan-based biodegradable packaging for fish and meat products. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-67-75] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.
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43
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Scaffaro R, Maio A, Gulino EF, Morreale M, La Mantia FP. The Effects of Nanoclay on the Mechanical Properties, Carvacrol Release and Degradation of a PLA/PBAT Blend. MATERIALS 2020; 13:ma13040983. [PMID: 32098312 PMCID: PMC7078646 DOI: 10.3390/ma13040983] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/17/2020] [Accepted: 02/19/2020] [Indexed: 12/11/2022]
Abstract
The formulation of polymeric films endowed with the abilities of controlled release of antimicrobials and biodegradability is the latest trend of food packaging. Biodegradable polymer (Bio-Flex®)-based nanocomposites containing carvacrol as an antimicrobial agent, and a nanoclay as a filler, were processed into blown films. The presence of such hybrid loading, while not affecting the overall filmability of the neat matrix, led to enhanced mechanical properties, with relative increments up to +70% and +200% in terms of elastic modulus and elongation at break. FTIR/ATR analysis and release tests pointed out that the presence of nanoclay allowed higher carvacrol loading efficiency, reasonably hindering its volatilization during processing. Furthermore, it also mitigated the burst delivery, thereby enabling a more controlled release of the antimicrobial agent. The results of mass loss tests indicated that all the formulations showed a rather fast degradation with mass losses ranging from 37.5% to 57.5% after 876 h. The presence of clay and carvacrol accelerated the mass loss rate of Bio-Flex®, especially when added simultaneously, thus indicating an increased biodegradability. Such ternary systems could be, therefore, particularly suitable as green materials for food packaging applications, and for antimicrobial wrapping applications.
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Affiliation(s)
- Roberto Scaffaro
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Andrea Maio
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Emmanuel Fortunato Gulino
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
| | - Marco Morreale
- Faculty of Engineering and Architecture, Kore University of Enna, Cittadella Universitaria, 94100 Enna, Italy
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Francesco Paolo La Mantia
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
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44
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Poly(lactic acid)/carvacrol-based materials: preparation, physicochemical properties, and antimicrobial activity. Appl Microbiol Biotechnol 2020; 104:1823-1835. [DOI: 10.1007/s00253-019-10337-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/16/2019] [Accepted: 12/27/2019] [Indexed: 12/30/2022]
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