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Cruz EPD, Pires JB, Jansen ET, Santos FND, Fonseca LM, Hackbart HCDS, Radünz M, Zavareze EDR, Dias ARG. Electrospun nanofibers based on zein and red onion bulb extract (Allium cepa, L.): Volatile compounds, hydrophilicity, and antioxidant activity. J Food Sci 2024; 89:1373-1386. [PMID: 38343299 DOI: 10.1111/1750-3841.16948] [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: 10/09/2023] [Revised: 12/20/2023] [Accepted: 01/02/2024] [Indexed: 03/12/2024]
Abstract
Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2H)-furanone, 2-hexyl-5-methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers' antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities.
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Affiliation(s)
- Elder Pacheco da Cruz
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Estefani Tavares Jansen
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Helen Cristina Dos Santos Hackbart
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
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Zhang M, Ahmed A, Xu L. Electrospun Nanofibers for Functional Food Packaging Application. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5937. [PMID: 37687628 PMCID: PMC10488873 DOI: 10.3390/ma16175937] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.
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Affiliation(s)
- Meng Zhang
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Adnan Ahmed
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Lan Xu
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
- Jiangsu Engineering Research Center of Textile Dyeing and Printing for Energy Conservation, Discharge Reduction and Cleaner Production (ERC), Soochow University, 199 Ren-Ai Road, Suzhou 215123, China
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3
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Maldonado A, Cheuquepan P, Gutiérrez S, Gallegos N, Donoso M, Hauser C, Arrieta MP, Torres A, Bruna J, Valenzuela X, Guarda A, Galotto M, Rodríguez-Mercado F. Study of Ethylene-Removing Materials Based on Eco-Friendly Composites with Nano-TiO 2. Polymers (Basel) 2023; 15:3369. [PMID: 37631429 PMCID: PMC10459049 DOI: 10.3390/polym15163369] [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: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Ethylene is a phytohormone that is responsible of fruit and vegetable ripening. TiO2 has been studied as a possible solution to slowing down unwanted ripening processes, due to its photocatalytic capacity which enables it to remove ethylene. Thus, the objective of this study was to develop nanocomposites based on two types of eco-friendly materials: Mater-Bi® (MB) and poly(lactic acid) (PLA) combined with nano-TiO2 for ethylene removal and to determine their ethylene-removal capacity. First, a physical-chemical characterization of nano-TiO2 of different particle sizes (15, 21, 40 and 100 nm) was done through structural and morphological analysis (DRX, FTIR and TEM). Then, its photocatalytic activity and the ethylene-removal capacity were determined, evaluating the effects of time and the type of light irradiation. With respect to the analysis of TiO2 nanoparticles, the whole samples had an anatase structure. According to the photocatalytic activity, nanoparticles of 21 nm showed the highest activity against ethylene (~73%). The results also showed significant differences in ethylene-removal activity when comparing particle size and type and radiation time. Thus, 21 nm nano-TiO2 was used to produce nanocomposites through the melt-extrusion process to simulate industrial processing conditions. With respect to the nanocomposites' ethylene-removing properties, there were significant differences between TiO2 concentrations, with samples with 5% of active showed the highest activity (~57%). The results obtained are promising and new studies are needed to focus on changes in material format and the evaluation in ethylene-sensitive fruits.
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Affiliation(s)
- Alba Maldonado
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Paulina Cheuquepan
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Sofía Gutiérrez
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Nayareth Gallegos
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Makarena Donoso
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
| | - Carolin Hauser
- Department of Applied Chemistry, Nuremberg Institute of Technology Georg Simon Ohm, Keßlerplatz 12, 90489 Nuremberg, Germany;
| | - Marina P. Arrieta
- Departamento Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid, (ETSII-UPM), Calle José Gutiérrez Abascal 2, 28006 Madrid, Spain;
| | - Alejandra Torres
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Julio Bruna
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Ximena Valenzuela
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - María Galotto
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN–Chile), Universidad de Santiago de Chile, Obispo Umaña 050, Santiago 9170201, Chile; (P.C.); (S.G.); (N.G.); (M.D.); (A.T.); (J.B.); (X.V.); (A.G.); (M.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile
- Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Avenida Víctor Jara 3769, Santiago 9170124, Chile
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Adeyemi JO, Fawole OA. Metal-Based Nanoparticles in Food Packaging and Coating Technologies: A Review. Biomolecules 2023; 13:1092. [PMID: 37509128 PMCID: PMC10377377 DOI: 10.3390/biom13071092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
Food security has continued to be a topic of interest in our world due to the increasing demand for food. Many technologies have been adopted to enhance food supply and narrow the demand gap. Thus, the attempt to use nanotechnology to improve food security and increase supply has emerged due to the severe shortcomings of conventional technologies, which have made them insufficient to cater to the continuous demand for food products. Hence, nanoparticles have been identified to play a major role in areas involving food production, protection, and shelf-life extensions. Specifically, metal-based nanoparticles have been singled out to play an important role in manufacturing materials with outstanding properties, which can help increase the shelf-life of different food materials. The physicochemical and biological properties of metal-based nanoparticles, such as the large surface area and antimicrobial properties, have made them suitable and adequately useful, not just as a regular packaging material but as a functional material upon incorporation into biopolymer matrices. These, amongst many other reasons, have led to their wide synthesis and applications, even though their methods of preparation and risk evaluation remain a topic of concern. This review, therefore, briefly explores the available synthetic methods, physicochemical properties, roles, and biological properties of metal-based nanoparticles for food packaging. Furthermore, the associated limitations, alongside quality and safety considerations, of these materials were summarily explored. Although this area of research continues to garner attention, this review showed that metal-based nanoparticles possess great potential to be a leading material for food packaging if the problem of migration and toxicity can be effectively modulated.
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Affiliation(s)
- Jerry O Adeyemi
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Olaniyi A Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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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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6
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Sadi A, Ferfera-Harrar H. Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests. Int J Biol Macromol 2023; 242:124964. [PMID: 37247593 DOI: 10.1016/j.ijbiomac.2023.124964] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/31/2023]
Abstract
Multifunctional food packaging films were produced from crosslinked carboxymethyl cellulose/gelatin (CMC/Ge) bio-nanocomposites incorporated with Ge-montmorillonite (OM) nanofiller, anthocyanins (ATH) from red cabbage as colorimetric pH-indicator, and pistacia leaves extract (PE) as active agent. The influence of additives on the structural, physical, and functional properties of the films was investigated. The results showed that ATH and PE caused color alteration and reduced transparency. However, they improved the UV light barrier ability by 98 %, with less impact from OM, despite its well-dispersed state in the matrix. Increasing PE content in the bio-nanocomposite films caused an increase in compactness and surface roughness, reduction in moisture content (15.10-12.33 %), swelling index (354.55-264.58 %), surface wettability (contact angle 80.1-92.49°), water vapor permeability (7.37-5.69 × 1010 g m-1s-1Pa-1), and nano-indentation mechanical parameters, without affecting the thermal stability. ATH-included films demonstrated color pH-sensitivity with improved ATH color stability through the ATH-Al3+ chelates formation. PE-added films exhibited effective antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, reaching 93 % of inhibition, and antimicrobial properties with biocidal effects for PE-rich film. The shrimp spoilage test showed that the T-1.5PE film offered the strongest active intelligent response. The CMC/Ge-based bio-nanocomposite films endowed with antioxidant/antimicrobial properties and colorimetric pH-sensitivity have promising potential for food packaging application.
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Affiliation(s)
- Amina Sadi
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria
| | - Hafida Ferfera-Harrar
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
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7
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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8
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Electrospun biopolymer material for antimicrobial function of fresh fruit and vegetables: Application perspective and challenges. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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9
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Evaluation of reactive oxygen species and photocatalytic degradation of ethylene using β-Ag2MoO4/g-C3N4 composites. J Photochem Photobiol A Chem 2022. [DOI: 10.1016/j.jphotochem.2022.114102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2601-2617. [PMID: 36123813 DOI: 10.1080/10408398.2022.2124506] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Safa Kooki
- Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mahmood Alizadeh-Sani
- Division of Food safety and hygiene, Department of Environmental Health Engineering, School of public health, Tehran University of medical sciences, Tehran, Iran
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11
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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12
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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02896-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Alp-Erbay E. Nanomaterials Utilized in Food Packaging: State-of-the-Art. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09318-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Jafarzadeh S, Forough M, Amjadi S, Javan Kouzegaran V, Almasi H, Garavand F, Zargar M. Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications. Crit Rev Food Sci Nutr 2022; 63:9667-9693. [PMID: 35522084 DOI: 10.1080/10408398.2022.2070721] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Ankara, Turkey
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
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15
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J MIS, S S, Senthil Kumar P, K VG. New analytical strategies amplified with carbon-based nanomaterial for sensing food pollutants. CHEMOSPHERE 2022; 295:133847. [PMID: 35122811 DOI: 10.1016/j.chemosphere.2022.133847] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/19/2022] [Accepted: 01/31/2022] [Indexed: 06/14/2023]
Abstract
The most significant topic currently under the moonlight is Nanobiotechnology and engineered nanomaterials. The novel characteristics displayed by engineered Nanomaterials, especially carbon-based nanomaterials, have spurred interest in its potential application in the food industry. It has provided opportunities for finding solutions to the long-standing challenges in the food industry to assess food safety, maintain food quality, extend the shelf life of produce, and efficiently deliver nutrients. Nanomaterials can be incorporated in food sensors facilitating efficient monitoring of crop maturity and detecting biological and chemical contaminants. When integrated into food packages, nanomaterials could aid in assessing the freshness and improving the quality of packaged foods. In addition, more efficient delivery of nutrients could be possible in foods fortified using nano compounds. The initial section of this review gives an overview of the broad application of nanotechnology in the food industry and carbon-based nanomaterials. The latter part focuses on nanotechnology in biosensors for food safety and quality monitoring.
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Affiliation(s)
- Mary Isabella Sonali J
- Department of Biotechnology, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India
| | - Subhashree S
- Department of Food Processing and Quality Control, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Chennai, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Chennai, India.
| | - Veena Gayathri K
- Department of Biotechnology, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India.
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16
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17
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Huang H, Song Y, Zhang Y, Li Y, Li J, Lu X, Wang C. Electrospun Nanofibers: Current Progress and Applications in Food Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1391-1409. [PMID: 35089013 DOI: 10.1021/acs.jafc.1c05352] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.
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Affiliation(s)
- Hui Huang
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yudong Song
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yongxin Li
- College of New Energy and Environment, Jilin University, Changchun 130021, China
| | - Jiali Li
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Xiaofeng Lu
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
| | - Ce Wang
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
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18
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Alizadeh Sani M, Maleki M, Eghbaljoo-Gharehgheshlaghi H, Khezerlou A, Mohammadian E, Liu Q, Jafari SM. Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films. Adv Colloid Interface Sci 2022; 300:102593. [PMID: 34971916 DOI: 10.1016/j.cis.2021.102593] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 12/12/2022]
Abstract
Environmental issues such as plastic packaging and high demand for fresh and safe food has increased the interest for developing smart/active food packaging films with colloidal nanoparticles (NPs). Titanium dioxide nanoparticles (TNPs) are cost effective and stable metal oxide NPs which could be used as a functional nano-filler for biodegradable food packaging due to their excellent biocompatibility, photo catalyzing, and antimicrobial properties. This article has comprehensively reviewed the functional properties and advantages of TNPs-containing smart/active films. The advantage of adding TNPs for ameliorating food packaging materials such as their physical, mechanical, moisture/light barrier, optical, thermal resistance, microstructure and chemical properties as well as, antibacterial, and photocatalytic properties are discussed. Also, the practical and migration properties of administrating TNPs in food packaging material are investigated. The ethylene decomposition activity of TNPs containing active films, could be used for increasing the shelf life of fruits/vegetables after harvesting. TNPs are safe with negligible migration rates which could be used for fabrication of multifunctional smart/active packaging films due to their antimicrobial properties and ethylene gas scavenging activities.
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19
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Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101504] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Nikolic MV, Vasiljevic ZZ, Auger S, Vidic J. Metal oxide nanoparticles for safe active and intelligent food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Iñiguez-Moreno M, Ragazzo-Sánchez JA, Calderón-Santoyo M. An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges. Polymers (Basel) 2021; 13:polym13193271. [PMID: 34641086 PMCID: PMC8512484 DOI: 10.3390/polym13193271] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/19/2021] [Accepted: 09/19/2021] [Indexed: 12/16/2022] Open
Abstract
Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.
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22
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Qi Y, Li C, Li H, Yang H, Guan J. Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10419-10439. [PMID: 34463513 DOI: 10.1021/acs.jafc.1c02868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Ethylene acts as an important hormone to trigger the ripening and senescence of fruits and vegetables (F&V). Thus, it is essential to eliminate trace ethylene and prevent F&V losses effectively. There are several technologies currently applying to control the ethylene concentration in the storage and transportation environment, including adsorption, gene modification, oxidation, etc. These protocols will be compared, and special attention will be paid to the low-temperature catalytic oxidation that has already been applied to practical production in this review. The active sites, supports, and reaction and deactivation mechanism of the catalysts for the low-temperature ethylene oxidation will be discussed and evaluated systematically to provide new insights for the development of effective catalysts, along with the suggestion of some perspectives for future research on this important catalytic system for F&V preservation.
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Affiliation(s)
- Ying Qi
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, Tianjin Key Laboratory of Chemical Process Safety, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, People's Republic of China
| | - Chunli Li
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, Tianjin Key Laboratory of Chemical Process Safety, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, People's Republic of China
| | - Hao Li
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, Tianjin Key Laboratory of Chemical Process Safety, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, People's Republic of China
| | - Huaming Yang
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, Tianjin Key Laboratory of Chemical Process Safety, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, People's Republic of China
| | - Junfeng Guan
- Institute of Genetics and Physiology, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
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23
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Fonseca LM, Bona NP, Crizel RL, Pedra NS, Stefanello FM, Lim L, Carreño NLV, Dias ARG, Zavareze EDR. Electrospun Starch Nanofibers as a Delivery Carrier for Carvacrol as Anti‐Glioma Agent. STARCH-STARKE 2021. [DOI: 10.1002/star.202100115] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
- Department of Food Science University of Guelph Guelph Ontario N1G2W1 Canada
| | - Natalia Pontes Bona
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Rosane Lopes Crizel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Nathalia Stark Pedra
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Francieli Moro Stefanello
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph Ontario N1G2W1 Canada
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
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24
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Charles APR, Jin TZ, Mu R, Wu Y. Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:6027-6056. [PMID: 34435448 DOI: 10.1111/1541-4337.12827] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 07/14/2021] [Accepted: 07/26/2021] [Indexed: 12/21/2022]
Abstract
The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.
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Affiliation(s)
- Anto Pradeep Raja Charles
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Richard Mu
- Interdisciplinary Graduate Engineering Research Institute, Tennessee State University, Nashville, Tennessee, USA
| | - Ying Wu
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
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25
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Muccifora S, Castillo-Michel H, Barbieri F, Bellani L, Ruffini Castiglione M, Spanò C, Pradas del Real AE, Giorgetti L, Tassi EL. Synchrotron Radiation Spectroscopy and Transmission Electron Microscopy Techniques to Evaluate TiO 2 NPs Incorporation, Speciation, and Impact on Root Cells Ultrastructure of Pisum sativum L. Plants. NANOMATERIALS 2021; 11:nano11040921. [PMID: 33916614 PMCID: PMC8066591 DOI: 10.3390/nano11040921] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/23/2021] [Accepted: 04/02/2021] [Indexed: 11/22/2022]
Abstract
Biosolids (Bs) for use in agriculture are an important way for introducing and transferring TiO2 nanoparticles (NPs) to plants and food chain. Roots of Pisum sativum L. plants grown in Bs-amended soils spiked with TiO2 800 mg/kg as rutile NPs, anatase NPs, mixture of both NPs and submicron particles (SMPs) were investigated by Transmission Electron Microscopy (TEM), synchrotron radiation based micro X-ray Fluorescence and micro X-ray Absorption Near-Edge Structure (µXRF/µXANES) and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). TEM analysis showed damages in cells ultrastructure of all treated samples, although a more evident effect was observed with single anatase or rutile NPs treatments. Micro-XRF and TEM evidenced the presence of nano and SMPs mainly in the cortex cells near the rhizodermis. Micro-XRF/micro-XANES analysis revealed anatase, rutile, and ilmenite as the main TiO2 polymorphs in the original soil and Bs, and the preferential anatase uptake by the roots. For all treatments Ti concentration in the roots increased by 38–56%, however plants translocation factor (TF) increased mostly with NPs treatment (261–315%) and less with SMPs (about 85%), with respect to control. In addition, all samples showed a limited transfer of TiO2 to the shoots (very low TF value). These findings evidenced a potential toxicity of TiO2 NPs present in Bs and accumulating in soil, suggesting the necessity of appropriate regulations for the occurrence of NPs in Bs used in agriculture.
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Affiliation(s)
- Simonetta Muccifora
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy; (S.M.); (F.B.); (L.B.)
| | - Hiram Castillo-Michel
- European Synchrotron Radiation Facility, Beamline ID21, 71 Av. Rue des Martyrs, 38000 Grenoble, France; (H.C.-M.); (A.E.P.d.R.)
| | - Francesco Barbieri
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy; (S.M.); (F.B.); (L.B.)
| | - Lorenza Bellani
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy; (S.M.); (F.B.); (L.B.)
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Moruzzi 1, 56124 Pisa, Italy;
| | | | - Carmelina Spanò
- Department of Biology, University of Pisa, Via Ghini 13, 56126 Pisa, Italy; (M.R.C.); (C.S.)
| | - Ana E. Pradas del Real
- European Synchrotron Radiation Facility, Beamline ID21, 71 Av. Rue des Martyrs, 38000 Grenoble, France; (H.C.-M.); (A.E.P.d.R.)
| | - Lucia Giorgetti
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Moruzzi 1, 56124 Pisa, Italy;
| | - Eliana L. Tassi
- Research Institute on Terrestrial Ecosystems, National Research Council, Via Moruzzi 1, 56124 Pisa, Italy
- Correspondence:
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26
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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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27
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Abstract
Functionalization of protein-based materials by incorporation of organic and inorganic compounds has emerged as an active research area due to their improved properties and diversified applications. The present review provides an overview of the functionalization of protein-based materials by incorporating TiO2 nanoparticles. Their effects on technological (mechanical, thermal, adsorptive, gas-barrier, and water-related) and functional (antimicrobial, photodegradation, ultraviolet (UV)-protective, wound-healing, and biocompatibility) properties are also discussed. In general, protein–TiO2 hybrid materials are biodegradable and exhibit improved tensile strength, elasticity, thermal stability, oxygen and water resistance in a TiO2 concentration-dependent response. Nonetheless, they showed enhanced antimicrobial and UV-protective effects with good biocompatibility on different cell lines. The main applications of protein–TiO2 are focused on the development of eco-friendly and active packaging materials, biomedical (tissue engineering, bone regeneration, biosensors, implantable human motion devices, and wound-healing membranes), food preservation (meat, fruits, and fish oil), pharmaceutical (empty capsule shell), environmental remediation (removal and degradation of diverse water pollutants), anti-corrosion, and textiles. According to the evidence, protein–TiO2 hybrid composites exhibited potential applications; however, standardized protocols for their preparation are needed for industrial-scale implementation.
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Abstract
Pathogenic microorganisms can spread throughout the world population, as the current COVID-19 pandemic has dramatically demonstrated. In this scenario, a protection against pathogens and other microorganisms can come from the use of photoactive materials as antimicrobial agents able to hinder, or at least limit, their spreading by means of photocatalytically assisted processes activated by light—possibly sunlight—promoting the formation of reactive oxygen species (ROS) that can kill microorganisms in different matrices such as water or different surfaces without affecting human health. In this review, we focus the attention on TiO2 nanoparticle-based antimicrobial materials, intending to provide an overview of the most promising synthetic techniques, toward possible large-scale production, critically review the capability of such materials to promote pathogen (i.e., bacteria, virus, and fungi) inactivation, and, finally, take a look at selected technological applications.
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