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Raghuvanshi S, Khan H, Saroha V, Sharma H, Gupta HS, Kadam A, Dutt D. Recent advances in biomacromolecule-based nanocomposite films for intelligent food packaging- A review. Int J Biol Macromol 2023; 253:127420. [PMID: 37852398 DOI: 10.1016/j.ijbiomac.2023.127420] [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: 03/03/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
In food packaging, biopolymer films are biodegradable films made from biomacromolecule-based natural materials, while biocomposite films are hybrids of two or more materials, with at least one being biodegradable. Bionanocomposites are different than the earlier ones, as they consist of various nanofillers (both natural and inorganic) in combination with biomacromolecule-based biodegradable materials to make good compostable bionanocomposites. In this regard, a new type of material known as bionanocomposite has been recently introduced to improve the properties and performance of biocomposite films. Bionanocomposites are primarily developed for active packaging, but their use in intelligent packaging is also noteworthy. For example, bionanocomposites developed using a hybrid of anthocyanin and carbon dots as intelligent materials have shown their high pH-sensing properties. The natural nanofillers (like nanocellulose, nanochitosan, nanoliposome, cellulose nanocrystals, cellulose nanofibers, etc.) are being employed to promote the sustainability, degradability and safety of bionanocomposites. Overall, this article comprehensively reviews the latest innovations in bionanocomposite films for intelligent food packaging over the past five years. In addition to packaging aspects, the role of nanofillers, the importance of life cycle assessment (LCA) and risk assessment, associated challenges, and future perspectives of bionanocomposite intelligent films are also discussed.
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Affiliation(s)
- Sharad Raghuvanshi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
| | - Hina Khan
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Vaishali Saroha
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Harish Sharma
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Hariome Sharan Gupta
- Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Ashish Kadam
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Dharm Dutt
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
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Ao B, Du Q, Liu D, Shi X, Tu J, Xia X. A review on synthesis and antibacterial potential of bio-selenium nanoparticles in the food industry. Front Microbiol 2023; 14:1229838. [PMID: 37520346 PMCID: PMC10373938 DOI: 10.3389/fmicb.2023.1229838] [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: 05/27/2023] [Accepted: 06/29/2023] [Indexed: 08/01/2023] Open
Abstract
Effective control of foodborne pathogen contamination is a significant challenge to the food industry, but the development of new antibacterial nanotechnologies offers new opportunities. Notably, selenium nanoparticles have been extensively studied and successfully applied in various food fields. Selenium nanoparticles act as food antibacterial agents with a number of benefits, including selenium as an essential trace element in food, prevention of drug resistance induction in foodborne pathogens, and improvement of shelf life and food storage conditions. Compared to physical and chemical methods, biogenic selenium nanoparticles (Bio-SeNPs) are safer and more multifunctional due to the bioactive molecules in Bio-SeNPs. This review includes a summarization of (1) biosynthesized of Bio-SeNPs from different sources (plant extracts, fungi and bacteria) and their antibacterial activity against various foodborne bacteria; (2) the antibacterial mechanisms of Bio-SeNPs, including penetration of cell wall, damage to cell membrane and contents leakage, inhibition of biofilm formation, and induction of oxidative stress; (3) the potential antibacterial applications of Bio-SeNPs as food packaging materials, food additives and fertilizers/feeds for crops and animals in the food industry; and (4) the cytotoxicity and animal toxicity of Bio-SeNPs. The related knowledge contributes to enhancing our understanding of Bio-SeNP applications and makes a valuable contribution to ensuring food safety.
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Vincová A, Šantová K, Kůrová V, Kratochvílová A, Halámková V, Suchánková M, Lorencová E, Sumczynski D, Salek RN. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods 2023; 12:foods12081602. [PMID: 37107398 PMCID: PMC10137602 DOI: 10.3390/foods12081602] [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: 03/11/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).
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Affiliation(s)
- Anna Vincová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Kristýna Šantová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Alena Kratochvílová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Veronika Halámková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Markéta Suchánková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
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Dikmetas DN, Uysal E, Karbancioglu-Guler F, Gurmen S. The production of pH indicator Ca and Cu alginate ((1,4)- β -d-mannuronic acid and α -l-guluronic acid) cryogels containing anthocyanin obtained via red cabbage extraction for monitoring chicken fillet freshness. Int J Biol Macromol 2023; 231:123304. [PMID: 36681229 DOI: 10.1016/j.ijbiomac.2023.123304] [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: 09/01/2022] [Revised: 01/01/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
In recent days, intelligent food packaging has gained attention due to consumers' needs and monitoring of the freshness of food. Biopolymers are used to produce matrix parts and dye chemicals, because of their unique properties, such as biodegradability and biocompatibility. In this study, alginate molecules and anthocyanins were used to produce to monitor chicken fillet freshness via pH response characteristics. Anthocyanins' color and UV characteristics at different pHs were investigated. The obtained anthocyanin solution showed visible color response at different pH level. In the red cabbage extract, the anthocyanin concentration was as 0.65 ± 0.03 mg/g. Alginate and extracted anthocyanins from red cabbage were mixed at the solution phase, then metal alginate hydrogels were synthesized via crosslinking Ca2+ and Cu2+ with alginate molecules. Due to the porous structure of the cryogels, hydrogels were freeze dried at -80 °C for 24 h at vacuum atmosphere. The obtained cryogel indicated significant color changes from pH 4 to pH 10, and at a basic environment, the color change was observed with the naked eye. The porosity amounts and sizes of the produced cryogels were examined, the average pore amount of cryogels was found to be 85.46 ± 4.36 %, and the average pore size 97.98 ± 26.20 μm. Furthermore, it was seen that the color change was not directly related to the porosity, but the interaction of anthocyanin and metal alginate matrix effected color changes degree of cryogels. Due to the electronegativity of Cu2+ ions, and the use of a low amount of anthocyanin was found to be more suitable for color change. The color was changed to blue-purple while total volatile basic nitrogen content increased to 46.67 mg/100 g from 14.00 mg/100 g. As a result, prepared cryogels should be a better candidates for use as a freshness indicator and intelligent packaging.
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Affiliation(s)
| | - Emircan Uysal
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
| | | | - Sebahattin Gurmen
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
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Kruk J, Tkaczewska J, Szuwarzyński M, Mazur T, Jamróz E. Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108214] [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]
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6
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Cellulose-Based Light-Management Films with Improved Properties Directly Fabricated from Green Tea. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Tea polyphenols are a phenolic bioactive compound extracted from tea leaves and have been widely used as additives to prepare functional materials used in packaging, adsorption and energy fields. Nevertheless, tea polyphenols should be extracted first from the leaves before use, leading to energy consumption and the waste of tea. Therefore, completely and directly utilizing the tea leaf to fabricate novel composite materials is more attractive and meaningful. Herein, semi-transparent green-tea-based all-biomass light-management films with improved strength, a tunable haze (60–80%) and UV-shielding properties (24.23% for UVA and 4.45% for UVB) were directly manufactured from green tea by adding high-degree polymerization wood pulps to form entanglement networks. Additionally, the green-tea-based composite films can be produced on a large scale by adding green tea solution units to the existing continuous production process of pure cellulose films. Thus, a facile and feasible approach was proposed to realize the valorization of green tea by preparing green-tea-based all-biomass light-management films that have great prospects in flexible devices and energy-efficient buildings.
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Ebrahimi V, Mohammadi Nafchi A, Bolandi M, Baghaei H. Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100946] [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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8
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Jamróz E, Cabaj A, Tkaczewska J, Kawecka A, Krzyściak P, Szuwarzyński M, Mazur T, Juszczak L. Incorporation of Curcumin Extract with Lemongrass Essential Oil into the Middle Layer of Triple-Layered Films Based on Furcellaran/Chitosan/Gelatin Hydrolysates - In Vitro and In Vivo Studies on Active and Intelligent Properties. Food Chem 2022; 402:134476. [DOI: 10.1016/j.foodchem.2022.134476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 09/28/2022] [Accepted: 09/28/2022] [Indexed: 01/11/2023]
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Ndwandwe BK, Malinga SP, Kayitesi E, Dlamini BC. Selenium nanoparticles enhanced potato starch film for active food packaging application. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bongekile K. Ndwandwe
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Soraya P. Malinga
- Department of Chemical Sciences University of Johannesburg Doornfontein South Africa
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences University of Pretoria Hatfield South Africa
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
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Almasi H, Forghani S, Moradi M. Recent advances on intelligent food freshness indicators; an update on natural colorants and methods of preparation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100839] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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Jampilek J, Kralova K. Advances in Nanostructures for Antimicrobial Therapy. MATERIALS 2022; 15:ma15072388. [PMID: 35407720 PMCID: PMC8999898 DOI: 10.3390/ma15072388] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/16/2022] [Accepted: 03/22/2022] [Indexed: 02/07/2023]
Abstract
Microbial infections caused by a variety of drug-resistant microorganisms are more common, but there are fewer and fewer approved new antimicrobial chemotherapeutics for systemic administration capable of acting against these resistant infectious pathogens. Formulation innovations of existing drugs are gaining prominence, while the application of nanotechnologies is a useful alternative for improving/increasing the effect of existing antimicrobial drugs. Nanomaterials represent one of the possible strategies to address this unfortunate situation. This review aims to summarize the most current results of nanoformulations of antibiotics and antibacterial active nanomaterials. Nanoformulations of antimicrobial peptides, synergistic combinations of antimicrobial-active agents with nitric oxide donors or combinations of small organic molecules or polymers with metals, metal oxides or metalloids are discussed as well. The mechanisms of actions of selected nanoformulations, including systems with magnetic, photothermal or photodynamic effects, are briefly described.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Department of Chemical Biology, Faculty of Science, Palacky University Olomouc, Slechtitelu 27, 783 71 Olomouc, Czech Republic
- Correspondence:
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Ribeiro ACB, Cunha AP, da Silva LMR, Mattos ALA, de Brito ES, de Souza Filho MDSM, de Azeredo HMC, Ricardo NMPS. From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels. Int J Biol Macromol 2021; 193:1138-1150. [PMID: 34717979 DOI: 10.1016/j.ijbiomac.2021.10.131] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 10/13/2021] [Accepted: 10/18/2021] [Indexed: 01/08/2023]
Abstract
The objective of the study was to prepare active films based on pectin and polyphenol-rich extracts from Tommy Atkins mango peels. Aqueous and methanolic extracts showed a variety of phenolic compounds that were identified by UPLC-MS analysis, and a high content of total phenolics that were quantified by the Folin-Ciocalteau method. The methanolic extract showed better results in antioxidant tests and was more effective in inhibiting the growth of Gram-positive and Gram-negative bacteria. The pectin extracted from mango peels showed good thermal stability and a degree of methoxylation of 58.3% by 1H NMR. The films containing the phenolic extracts showed lower water vapor permeability when compared to the control film (without any phenolic extracts). The incorporation of the extracts led to an increase in elongation (ε) and a decrease in tensile strength (σ) and modulus of elasticity (Y). The films with aqueous or methanolic extracts showed higher antioxidant activity in terms of inhibition of the DPPH radical. Therefore, the films developed in this work are presented as a promising alternative for food packaging and/or coating applications.
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Affiliation(s)
- Ana Carolina Barbosa Ribeiro
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Sciences Center, Federal University of Ceará, Campus of Pici, 60440-900 Fortaleza, CE, Brazil
| | - Arcelina Pacheco Cunha
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Sciences Center, Federal University of Ceará, Campus of Pici, 60440-900 Fortaleza, CE, Brazil
| | | | | | - Edy Sousa de Brito
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, 60511-110 Fortaleza, CE, Brazil; Embrapa Instrumentação, R. XV de Novembro, 2452, 13560-970 São Carlos, SP, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Sciences Center, Federal University of Ceará, Campus of Pici, 60440-900 Fortaleza, CE, Brazil.
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Composite biopolymer films based on a polyelectrolyte complex of furcellaran and chitosan. Carbohydr Polym 2021; 274:118627. [PMID: 34702453 DOI: 10.1016/j.carbpol.2021.118627] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/17/2021] [Accepted: 08/27/2021] [Indexed: 11/24/2022]
Abstract
The aim of research was to develop biopolymer films based on natural polysaccharides. For the first time, biodegradable films were obtained on the basis of a furcellaran-chitosan polyelectrolyte complex. The conditions for its formation were determined by measuring the zeta potential as a function of colloid pH, the size of pure components and their mixtures. The structure and morphology of the prepared films were characterised by FT-IR and AFM analysis. The lowest WVTR values were observed for the FUR and the CHIT-FUR films at the ratio of 9:1. The mechanical, water and rheological properties depend on the weight ratio of furcellaran to chitosan in the mixture. The thermal stability has been improved in CHIT-FUR films at the 9:1 ratio. The results obtained create the possibility of successfully using CHIT-FUR films in the development of biodegradable packaging materials.
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Spirescu VA, Chircov C, Grumezescu AM, Vasile BȘ, Andronescu E. Inorganic Nanoparticles and Composite Films for Antimicrobial Therapies. Int J Mol Sci 2021; 22:4595. [PMID: 33925617 PMCID: PMC8123905 DOI: 10.3390/ijms22094595] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023] Open
Abstract
The development of drug-resistant microorganisms has become a critical issue for modern medicine and drug discovery and development with severe socio-economic and ecological implications. Since standard and conventional treatment options are generally inefficient, leading to infection persistence and spreading, novel strategies are fundamentally necessary in order to avoid serious global health problems. In this regard, both metal and metal oxide nanoparticles (NPs) demonstrated increased effectiveness as nanobiocides due to intrinsic antimicrobial properties and as nanocarriers for antimicrobial drugs. Among them, gold, silver, copper, zinc oxide, titanium oxide, magnesium oxide, and iron oxide NPs are the most preferred, owing to their proven antimicrobial mechanisms and bio/cytocompatibility. Furthermore, inorganic NPs can be incorporated or attached to organic/inorganic films, thus broadening their application within implant or catheter coatings and wound dressings. In this context, this paper aims to provide an up-to-date overview of the most recent studies investigating inorganic NPs and their integration into composite films designed for antimicrobial therapies.
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Affiliation(s)
- Vera Alexandra Spirescu
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University Politehnica of Bucharest, 011061 Bucharest, Romania; (V.A.S.); (C.C.); (B.Ș.V.); (E.A.)
| | - Cristina Chircov
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University Politehnica of Bucharest, 011061 Bucharest, Romania; (V.A.S.); (C.C.); (B.Ș.V.); (E.A.)
| | - Alexandru Mihai Grumezescu
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University Politehnica of Bucharest, 011061 Bucharest, Romania; (V.A.S.); (C.C.); (B.Ș.V.); (E.A.)
- Research Institute of the University of Bucharest—ICUB, University of Bucharest, 050657 Bucharest, Romania
| | - Bogdan Ștefan Vasile
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University Politehnica of Bucharest, 011061 Bucharest, Romania; (V.A.S.); (C.C.); (B.Ș.V.); (E.A.)
| | - Ecaterina Andronescu
- Department of Science and Engineering of Oxide Materials and Nanomaterials, University Politehnica of Bucharest, 011061 Bucharest, Romania; (V.A.S.); (C.C.); (B.Ș.V.); (E.A.)
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Zhang C, Sun G, Li J, Wang L. A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106470] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Polášek Z, Salek RN, Vašina M, Lyčková A, Gál R, Pachlová V, Buňka F. The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110623] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Marangoni Júnior L, Vieira RP, Jamróz E, Anjos CAR. Furcellaran: An innovative biopolymer in the production of films and coatings. Carbohydr Polym 2021; 252:117221. [DOI: 10.1016/j.carbpol.2020.117221] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/21/2020] [Accepted: 10/06/2020] [Indexed: 12/20/2022]
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19
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Ndwandwe BK, Malinga SP, Kayitesi E, Dlamini BC. Advances in green synthesis of selenium nanoparticles and their application in food packaging. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14916] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bongekile K. Ndwandwe
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein Campus, P.O. Box 17011 Doornfontein, Johannesburg2028South Africa
| | - Soraya P. Malinga
- Department of Chemical Sciences University of Johannesburg P.O Box 17011 Doornfontein, Johannesburg2028South Africa
| | - Eugénie Kayitesi
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield0028South Africa
| | - Bhekisisa C. Dlamini
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein Campus, P.O. Box 17011 Doornfontein, Johannesburg2028South Africa
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Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106012] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at -18 °C. Food Chem 2020; 338:127867. [PMID: 32829293 DOI: 10.1016/j.foodchem.2020.127867] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 08/12/2020] [Accepted: 08/16/2020] [Indexed: 02/07/2023]
Abstract
This is the first time that active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterised for their properties. Afterwards, films were used on Atlantic mackerel stored at -18 °C for 4 months and samples were analysed for changes in their microbiological quality, TVB-N, biogenic amine content, fatty acid composition and TBARS. Active films had higher TS (13.4 MPa) and lower WS (62.8%). The films showed no DPPH radical scavenging properties but high FRAP (6.6 mMol Trolox/mg). No significant effects on the oxidation of fish samples were observed with TBARS increasing from 12.04 to 22.50 mg/kg. Freezing successfully inhibited the growth of microorganisms and no differences in microbiological growth or biogenic amine formation were observed. However, the application of films inhibited the formation of TVB-N. Antimicrobiological properties of the film should be further investigated during storage of perishable food products at temperatures above 0 °C.
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Jamróz E, Kopel P, Tkaczewska J, Dordevic D, Jancikova S, Kulawik P, Milosavljevic V, Dolezelikova K, Smerkova K, Svec P, Adam V. Nanocomposite Furcellaran Films-the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation. Polymers (Basel) 2019; 11:E2046. [PMID: 31835441 PMCID: PMC6960603 DOI: 10.3390/polym11122046] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/05/2019] [Accepted: 12/06/2019] [Indexed: 02/08/2023] Open
Abstract
Nanocomposite films that were based on furcellaran (FUR) and nanofillers (carbon quantum dots (CQDs), maghemite nanoparticles (MAN), and graphene oxide (GO)) were obtained by the casting method. The microstructure, as well as the structural, physical, mechanical, antimicrobial, and antioxidant properties of the films was investigated. The incorporation of MAN and GO remarkably increased the tensile strength of furcellaran films. However, the water content, solubility, and elongation at break were significantly reduced by the addition of the nanofillers. Moreover, furcellaran films containing the nanofillers exhibited potent free radical scavenging ability. FUR films with CQDs showed an inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli. The nanocomposite films were used to cover transparent glass containers to study the potential UV-blocking properties in an oil oxidation test and compare with tinted glass. The samples were irradiated for 30 min. with UV-B and then analyzed for oxidation markers (peroxide value, free fatty acids, malondialdehyde content, and degradation of carotenoids). The test showed that covering the transparent glass with MAN films was as effective in inhibiting the oxidation as the use of tinted glass, while the GO and CQDs films did not inhibit oxidation. It can be concluded that the active nanocomposite films can be used as a desirable material for food packaging.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. listopadu 12, CZ-771 46 Olomouc, Czech Republic
- Faculty of Electrical Engineering and Communication, Department of Microelectronics, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, PL-30-149 Cracow, Poland; (J.T.); (P.K.)
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, CZ-612 42 Brno, Czech Republic; (D.D.); (S.J.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, CZ-612 42 Brno, Czech Republic; (D.D.); (S.J.)
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, PL-30-149 Cracow, Poland; (J.T.); (P.K.)
| | - Vedran Milosavljevic
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613-00 Brno, Czech Republic; (V.M.); (K.D.); (K.S.); (P.S.); (V.A.)
- Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00 Brno, Czech Republic
| | - Kristyna Dolezelikova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613-00 Brno, Czech Republic; (V.M.); (K.D.); (K.S.); (P.S.); (V.A.)
- Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00 Brno, Czech Republic
| | - Kristyna Smerkova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613-00 Brno, Czech Republic; (V.M.); (K.D.); (K.S.); (P.S.); (V.A.)
- Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00 Brno, Czech Republic
| | - Pavel Svec
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613-00 Brno, Czech Republic; (V.M.); (K.D.); (K.S.); (P.S.); (V.A.)
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613-00 Brno, Czech Republic; (V.M.); (K.D.); (K.S.); (P.S.); (V.A.)
- Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00 Brno, Czech Republic
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