1
|
Cheng Z, Li J, Su M, Xiao N, Zhong L, Zhang X, Liu M, Chen Q, Zhou J. Development of high barrier-coated white cardboard for fruit preservation. RSC Adv 2024; 14:20479-20491. [PMID: 38946769 PMCID: PMC11208898 DOI: 10.1039/d4ra01308e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024] Open
Abstract
Environment-friendly and biodegradable packaging materials have attracted widespread attention. Development of green solutions to extend the fruit shelf life and address fruit preservation thus has a far-reaching impact. In this study, high-barrier white cardboard (WC) was prepared by a facile coating method. Compared with the WC substrate, the WVP value of the polyvinylidene chloride (PVDC) emulsion-coated WC (3.46 × 10-11 g m m-2 s-1 kPa-1) decreased 73.8% and the OP value (14.8 cm3 m-2 day-1·Pa-1) decreased 61.9%. In addition, the mechanical properties of the PVDC emulsion-coated WC increased significantly. The weight loss rate and decay rate of the stored fruits packaged with PVDC emulsion-coated WC decreased by about 5%. The high barrier PVDC emulsion-coated WC with excellent mechanical properties, good barrier effect, and preservation function was successfully prepared. Benefitting from these investigated characteristics, the obtained coated WC can be used to package fruits to reduce water loss and delay ripening, and thus extend their shelf life, exhibiting a favorable effect on blueberry and grape storage. Overall, the fabricated eco-friendly coated white cardboard has shown great potential for biodegradable packaging applications. We believe the current work presents an approach to address perishable fruit preservation and provide a supplement alternative.
Collapse
Affiliation(s)
- Zheng Cheng
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Jialin Li
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Engineering Research Institute, Jiangxi University of Science and Technology Ganzhou 341000 China
| | - Miao Su
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Research Center of Chinese Medicinal Resource Science and Engineering, Guangzhou University of Chinese Medicine Guangzhou 510006 China
| | - Naiyu Xiao
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Research Center of Chinese Medicinal Resource Science and Engineering, Guangzhou University of Chinese Medicine Guangzhou 510006 China
| | - Le Zhong
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
| | - Xueqin Zhang
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Meixian Liu
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
| | - Qifeng Chen
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Jinxian Zhou
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
| |
Collapse
|
2
|
Witek-Krowiak A, Szopa D, Anwajler B. Advanced Packaging Techniques-A Mini-Review of 3D Printing Potential. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2997. [PMID: 38930366 PMCID: PMC11205735 DOI: 10.3390/ma17122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/07/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024]
Abstract
Packaging and packaging technology constitute a pivotal industry deeply intertwined with our daily lives and prevalent in various settings, including grocery stores, supermarkets, restaurants, and pharmacies. The industry is constantly evolving thanks to technological advances. This article delves into the dynamic landscape of 3D printing in packaging, exploring its profound implications and potential. While this article highlights the advantages of traditional packaging approaches, it also highlights the many benefits of 3D printing technology. It describes how 3D printing enables personalization, rapid prototyping, and low-cost production, streamlining packaging design and manufacturing processes. Offering innovative solutions in design, functionality, and accessibility, the potential of 3D printing in packaging is promising.
Collapse
Affiliation(s)
- Anna Witek-Krowiak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
| | - Daniel Szopa
- Department of Advanced Material Technologies, Faculty of Chemistry, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
| | - Beata Anwajler
- Department of Energy Conversion Engineering, Faculty of Mechanical and Power Engineering, Wroclaw University of Science and Technology, 27 Wybrzeze Wyspianskiego Street, 50-370 Wroclaw, Poland;
| |
Collapse
|
3
|
Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
Collapse
Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| |
Collapse
|
4
|
Kumar L, Deshmukh RK, Hakim L, Gaikwad KK. Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review. FOOD BIOPROCESS TECH 2023:1-14. [PMID: 37363381 PMCID: PMC10151217 DOI: 10.1007/s11947-023-03092-3] [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: 08/23/2022] [Accepted: 04/07/2023] [Indexed: 06/28/2023]
Abstract
Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for active food packaging applications. HNTs have been shown to possess unique properties such as high surface area, thermal stability, and biocompatibility, making them attractive for active food packaging materials. This review summarizes recent research on the use of HNTs as functional additives in active food packaging applications, including antimicrobial packaging, ethylene scavenging packaging, moisture, and gas barrier packaging. The potential benefits and challenges associated with the incorporation of HNTs into food packaging materials are discussed. The various modification methods, such as the physical, chemical, biological, and electrostatic methods, along with their impact on the properties of HNTs, are discussed. The advantages and challenges associated with each modification approach are also evaluated. Overall, the modification of HNTs has opened new possibilities for the development of advanced packaging materials with improved performance for various functional food packaging materials with enhanced properties and extended shelf life.
Collapse
Affiliation(s)
- Lokesh Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Ram Kumar Deshmukh
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Lokman Hakim
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| | - Kirtiraj K. Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, 247667, Roorkee, Uttarakhand India
| |
Collapse
|
5
|
Rong L, Chen X, Shen M, Yang J, Qi X, Li Y, Xie J. The application of 3D printing technology on starch-based product: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
|
6
|
Improving Chitosan Hydrogels Printability: A Comprehensive Study on Printing Scaffolds for Customized Drug Delivery. Int J Mol Sci 2023; 24:ijms24020973. [PMID: 36674489 PMCID: PMC9865046 DOI: 10.3390/ijms24020973] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/23/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
Chitosan is an interesting polymer to produce hydrogels suitable for the 3D printing of customized drug delivery systems. This study aimed at the achievement of chitosan-based scaffolds suitable for the incorporation of active components in the matrix or loaded into the pores. Several scaffolds were printed using different chitosan-based hydrogels. To understand which parameters would have a greater impact on printability, an optimization study was conducted. The scaffolds with the highest printability were obtained with a chitosan hydrogel at 2.5 wt%, a flow speed of 0.15 mm/s and a layer height of 0.41 mm. To improve the chitosan hydrogel printability, starch was added, and a design of experiments with three factors and two responses was carried out to find out the optimal starch supplementation. It was possible to conclude that the addition of starch (13 wt%) to the chitosan hydrogel improved the structural characteristics of the chitosan-based scaffolds. These scaffolds showed potential to be tested in the future as drug-delivery systems.
Collapse
|
7
|
Latest Trends in Sustainable Polymeric Food Packaging Films. Foods 2022; 12:foods12010168. [PMID: 36613384 PMCID: PMC9818434 DOI: 10.3390/foods12010168] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 01/01/2023] Open
Abstract
Food packaging is the best way to protect food while it moves along the entire supply chain to the consumer. However, conventional food packaging poses some problems related to food wastage and excessive plastic production. Considering this, the aim of this work was to examine recent findings related to bio-based alternative food packaging films by means of conventional methodologies and additive manufacturing technologies, such as 3D printing (3D-P), with potential to replace conventional petroleum-based food packaging. Based on the findings, progress in the development of bio-based packaging films, biopolymer-based feedstocks for 3D-P, and innovative food packaging materials produced by this technology was identified. However, the lack of studies suggests that 3D-P has not been well-explored in this field. Nonetheless, it is probable that in the future this technology will be more widely employed in the food packaging field, which could lead to a reduction in plastic production as well as safer food consumption.
Collapse
|
8
|
Luo J, Xia G, Liu L, Ji A, Luo Q. Fabrication of Chitosan/Hydroxyethyl Cellulose/TiO 2 Incorporated Mulberry Anthocyanin 3D-Printed Bilayer Films for Quality of Litchis. Foods 2022; 11:3286. [PMID: 37431032 PMCID: PMC9601993 DOI: 10.3390/foods11203286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/28/2022] [Accepted: 09/13/2022] [Indexed: 07/24/2023] Open
Abstract
In this study, a bilayer antibacterial chromogenic material was prepared using chitosan (CS) and hydroxyethyl cellulose (HEC) as inner substrate, mulberry anthocyanins (MA) as a natural tracer, and titanium dioxide nanoparticles (nano-TiO2)/CS:HEC as a bacteriostatic agent for the outer layer. By investigating their apparent viscosity and suitability for 3D printing links, the optimal ratio of the substrates was determined to be CS:HEC = 3:3. Viscosity of the CH was moderate. The printing process was consistent and exhibited no breakage or clogging. The printed image was highly stable and not susceptible to collapse and diffusion. Scanning electron microscopy and infrared spectroscopy indicated that intermolecular binding between the substances exhibited good compatibility. Titanium dioxide nanoparticles (nano-TiO2) were evenly distributed in the CH and no agglomeration was observed. The inner film fill rates affected the overall performance of the chromogenic material, with strong inhibitory effects against Escherichia coli and Staphylococcus aureus at different temperatures, as well as strong color stability. The experimental results indicated that the double-layer antibacterial chromogenic material can, to a certain extent, extend the shelf life of litchi fruit and determine the extent of its freshness. Therefore, from this study, we can infer that the research and development of active materials have a certain reference value.
Collapse
Affiliation(s)
- Jinjie Luo
- Correspondence: ; Tel.: +86-023-58105722
| | | | | | | | | |
Collapse
|
9
|
3D printing of essential oil/β-cyclodextrin/popping candy modified atmosphere packaging for strawberry preservation. Carbohydr Polym 2022; 297:120037. [DOI: 10.1016/j.carbpol.2022.120037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/01/2022] [Accepted: 08/22/2022] [Indexed: 11/22/2022]
|
10
|
Liu ZL, Xie L, Zielinska M, Pan Z, Deng LZ, Zhang JS, Gao L, Wang SY, Zheng ZA, Xiao HW. Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
11
|
Yang W, Tu A, Ma Y, Li Z, Xu J, Lin M, Zhang K, Jing L, Fu C, Jiao Y, Huang L. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry. Molecules 2021; 27:173. [PMID: 35011406 PMCID: PMC8746959 DOI: 10.3390/molecules27010173] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/21/2021] [Accepted: 12/23/2021] [Indexed: 02/06/2023] Open
Abstract
The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP-CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS-WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.
Collapse
Affiliation(s)
- Wei Yang
- Quality and Technology Center, Hainan Xiangtai Fishery Co., Ltd., Chengmai 571924, China;
- Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou 350309, China
| | - Anqianyi Tu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
- Faculty of Science, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Yuchen Ma
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Zhanming Li
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Jie Xu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Min Lin
- School of Pharmacy, Fujian Medical University, Fuzhou 350122, China;
| | - Kailong Zhang
- The Marketing Department, Beijing Zhongwei Research Center of Biological and Translational Medicine, Beijing 100071, China;
| | - Linzhi Jing
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Caili Fu
- Food Science and Technology Department, National University of Singapore (Suzhou) Research Institute, Suzhou 215123, China; (A.T.); (Y.M.); (Z.L.); (J.X.); (L.J.); (C.F.)
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lingyi Huang
- School of Pharmacy, Fujian Medical University, Fuzhou 350122, China;
| |
Collapse
|