False flax (Camelina sativa) seed oil as suitable ingredient for the enhancement of physicochemical and biological properties of chitosan films

Enhancement of oxidative stability of camelina oil via Alyssum homolocarpum seed gum/sodium alginate-based microcapsules loaded with Echinacea purpurea (L.) extract

Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) were utilized as wall materials for the microencapsulation of Echinacea purpurea extract via spray drying. Furthermore, effect of microcapsules on the oxidative stability of camelina oil was assessed over a 30-day storage period. The results showed that with an increase in AHSG concentration, the particle size, polydispersity index, and zeta potential of emulsions decreased, while their viscosity, and stability increased. Microcapsules prepared with AHSG alone exhibited the highest encapsulation efficiency (90.70 %), loading efficiency (40.70 %), and water solubility (88.47 %), but the lowest moisture content (1.45 %), water activity (0.31), wettability (198 s), and hygroscopicity (13.50 g/100 g). Scanning electron microscopy analysis revealed a spherical and smooth surface for AHSG alone-based microcapsules. Fourier transform infrared spectroscopy analysis indicated that certain chemical interactions occurred between the E. purpurea extract and wall materials. By incorporating AHSG/SA-based microcapsules containing E. purpurea extract into camelina oil, the peroxide value (increasing from 1.79 to 5.12 meq∙O2/kg) and anisidine value (increasing from 1.63 to 7.09) were maintained during the 30-day storage period. In conclusion, the microcapsules prepared with AHSG alone showed significant potential for encapsulating E. purpurea extract and subsequently enhancing oxidative stability of camelina oil, comparable to TBHQ.

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

Pharmaceutical and drug delivery applications of chitosan biopolymer and its modified nanocomposite: A review

Due to their improved structural and functional properties as well as biocompatibility, biodegradability, and nontoxicity, chitosan and its nanoparticles are currently grasping the interest of researchers. Although numerous attempts have been made to apply chitosan and its derivatives to biological applications, few have reported in achieving its pharmacological and drug delivery. The goal of the current work is to provide a summary of the chitosan biopolymer's physical, chemical, and biological properties as well as its synthesis of nanoparticles and characterization of its modified nanocomposites. The drug delivery method and pharmaceutical applications of chitosan biopolymer and its modified nanocomposites are examined in further detail in this research. We will introduce also about the most current publications in this field of study as well as its recent expansion.

Exploration of multifunctional properties of garlic skin derived cellulose nanocrystals and extracts incorporated chitosan biocomposite films for active packaging application

For many years, garlic has been used as a condiment in food and traditional medicine. However, the garlic skin, which accounts for 25% of the garlic bulk, is considered agricultural waste. In this study, cellulose nanocrystals (CNCs) and garlic extract (GE) from garlic skin were isolated and used as fillers to manufacture biocomposite films. The films were characterized in terms of UV barrier, thermal, mechanical, biodegradability, and antimicrobial activity. The chitosan-containing films and CNCs have significantly improved the films' tensile strength, Young's modulus, and elongation but decreased the film transparency compared to chitosan films. The combination of the CNCs and GE, on the other hand, slightly reduced the mechanical properties. The addition of CNCs slightly decreased the film transparency, while the addition of GE significantly improved the UV barrier properties. Thermal studies revealed that the incorporation of CNC and GE had minimal effect on the thermal stability of the chitosan films. The degradability rate of the chitosan composite films was found to be higher than that of the neat chitosan films. The antimicrobial properties of films were studied against Escherichia coli, Streptomyces griseorubens, Streptomyces alboviridis, and Staphylococcus aureus, observing that their growth was considerably inhibited by the addition of GE in composite films. Films incorporating both CNCs and GE from garlic skin hold more promise for active food packaging applications due to a combination of enhanced physical characteristics and antibacterial activity.

Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging

In this study, two modified silica nanoparticles (SiO₂-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7 ± 0.55 nm (1-SiO₂-GA NPs) and 408.7 ± 3.20 nm (4-SiO₂-GA NPs), respectively. Novel antioxidant active packaging composite films were prepared by incorporation of 1-SiO₂-GA NPs or 4-SiO₂-GA NPs into chitosan. The structure analysis of the composite films showed that intermolecular hydrogen bonds were formed between the two modified silica nanoparticles and chitosan. Compared with the chitosan film, the mechanical properties, water vapor barrier property and UV light barrier ability of the composite films were significantly improved. Moreover, the incorporated of the two modified silica nanoparticles significantly increased antioxidant activity of the composite films. This study indicates that composite films incorporated with modified silica nanoparticles, especially the incorporation of 1-SiO₂-GA NPs can be used as novel antioxidant food packaging composite films.

Structural, physicochemical, and functional (antioxidant-antimicrobial) properties of 2-O-methyl-β-cyclodextrin inclusion with hexahydro-β-acids in chitosan films

The use of synthetic packaging films causes serious environmental problems due to difficulty in recycling and poor biodegradability. Therefore, the present study aimed to develop natural biopolymer-based packaging films. As natural materials, chitosan (CS)-based films containing various concentrations (0.05 %, 0.1 %, and 0.15 %) of the hexahydro-β-acid/2-O-methyl-β-cyclodextrin (HBA/M-β-CD) inclusion complex were prepared and evaluated for structural, physicochemical, antioxidant, and antimicrobial properties. Results of morphological analysis and Fourier transform infrared spectroscopy (FT-IR) demonstrated good compatibility between CS and the HBA/M-β-CD complex and indicated that intermolecular hydrogen bonds were probably formed. Moisture content of the films decreased, whereas water solubility, swelling ratio, and water vapor permeability increased after the addition of HBA/M-β-CD. Optical test showed that addition of the inclusion complex improved the UV light barrier property. The mechanical properties of the film were considerably increased after the incorporation of 0.1 % HBA/M-β-CD. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of HBA/M-β-CD-CS films was ten times higher than that of the control CS film. Furthermore, the incorporation of HBA/M-β-CD conferred the films with good antimicrobial activity against various foodborne pathogens. In summary, our results indicated that encapsulation with M-β-CD was an effective way of introducing HBA into CS film. This film can be used as an active packaging material for food preservation.

From waste/residual marine biomass to active biopolymer-based packaging film materials for food industry applications – a review

Waste/residual marine biomass represents a vast and potentially underexplored source of biopolymers chitin/chitosan and alginate. Their isolation and potential application in the development and production of bio-based food packaging are gaining in attractiveness due to a recent increment in plastic pollution awareness. Accordingly, a review of the latest research work was given to cover the pathway from biomass sources to biopolymers isolation and application in the development of active (antimicrobial/antioxidant) film materials intended for food packaging. Screening of the novel eco-friendly isolation processes was followed by an extensive overview of the most recent publications covering the chitosan- and alginate-based films with incorporated active agents.

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.

Current advancements in chitosan-based film production for food technology; A review

Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5-7 years in the field of chitosan film technology for its application in the food industry.