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Mohammadzadeh P, Marand SA, Almasi H, Zeynali F, Moradi M. Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/ Salvia officinalis essential oil complexes for shelf life extension of shrimp. Int J Biol Macromol 2024; 275:133354. [PMID: 38945710 DOI: 10.1016/j.ijbiomac.2024.133354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 06/03/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
Active bacterial nanocellulose (BNC) nanopapers containing Salvia officinalis essential oil (SEO) in free form and encapsulated with β-cyclodextrin (βCD) were prepared, and their effect on the shelf life extension of shrimp was investigated. The GC-MS analysis of the SEO indicated the presence of various active compounds such as Thujone (21.53 %), Ledol (12.51 %) and Eucalyptol (11.28 %) in the essential oil composition. The cytotoxicity of the SEO and SEO-βCD complexes in the L929 cell line was quite low. FTIR analysis revealed new interactions in the nanopapers containing SEO-βCD complexes. Microscopic images showed that SEO-βCD complexation improved the surface morphology of the BNC nanopapers, whereas free SEO had a negative effect. X-ray diffraction patterns of the nanopapers showed higher crystallinity of the SEO-βCD containing nanopapers than that of the SEO-incorporated nanopapers. Moreover, the addition of the SEO-βCD complex improved the thermal properties of the BNC nanopaper. Water contact angle analysis showed higher hydrophobicity of the samples containing free SEO than that of the other samples. Both SEO-βCD and free SEO increased the elongation at break and decreased the tensile strength of the nanopaper. The prepared active films showed a greater antimicrobial effect on L. monocytogenes than on E. coli. The results showed a higher antioxidant capacity of the free SEO-containing nanopapers (58-78 %). The desirable effects of the active nanopapers on shrimp preservation were demonstrated by the results obtained for the microbial load, pH, and volatile nitrogen content of the product. The results demonstrate the potential of the prepared BNC active nanopapers for use in active antioxidant/antimicrobial food packaging.
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Affiliation(s)
- Paria Mohammadzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sina Ardebilchi Marand
- 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.
| | - Fariba Zeynali
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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2
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Asghar L, Sahar A, Khan MI, Shahid M. Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils. Foods 2024; 13:1796. [PMID: 38928738 PMCID: PMC11202491 DOI: 10.3390/foods13121796] [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: 04/05/2024] [Revised: 05/29/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.
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Affiliation(s)
- Laiba Asghar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
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Akhter R, Masoodi FA, Wani TA. Chitosan, gelatin and pectin based bionanocomposite films with rosemary essential oil as an active ingredient for future foods. Int J Biol Macromol 2024; 272:132813. [PMID: 38825276 DOI: 10.1016/j.ijbiomac.2024.132813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 05/23/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
Bionanocomposite films of three biopolymers including chitosan, gelatin, and pectin incorporated with rosemary essential oil (REO) were developed and characterized in terms of their physical, structural, mechanical, morphological, antioxidant, and antimicrobial properties. Incorporation of REO showed an increased hydrophobic nature thus, improved water vapor transmission rate (WVTR), tensile strength (TS), elongation-at-break (EAB), and thermal stability significantly (P ≤ 0.05) as compared to the control films. The addition of REO leads to more opaque films with relatively increased microstructural heterogeneity, resulting in an increase in film opacity. Fourier transform infrared spectroscopy (FTIR) and particle size revealed that REO incorporation exhibits high physicochemical stability in chitosan, gelatin, and pectin bionanocomposite films. Incorporation of REO exhibited the highest inhibitory activity against the tested pathogenic strains (Bacillus subtilis and Escherichia coli). Furthermore, the addition of REO increased the inhibitory activity of films against ABTS and DPPH free radicals. Therefore, chitosan, gelatin, and pectin-based bionanocomposite films containing REO as food packaging could act as a potential barrier to extending food shelf life.
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Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India.
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India.
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Li H, Liu M, Ju X, Zhang H, Xia N, Wang J, Wang Z, Rayan AM. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods 2024; 13:1340. [PMID: 38731711 PMCID: PMC11083475 DOI: 10.3390/foods13091340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10-10 g·m/m2·Pa·s. The addition of Alg improved the encapsulation efficiency and thermal stability of curcumin, thereby enhancing the antioxidant activity of the film through the addition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, which resulted in 106.95 ± 2.61 μg TE/g and 144.44 ± 8.89 μg TE/g, respectively. It is noteworthy that the detrimental effect of Alg on the color responsiveness of films containing curcumin has also been observed. This study provides a potential strategy and consideration for the loading of low water-soluble active substances and the preparation of active packaging.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Xinyi Ju
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ahmed M. Rayan
- Agricultural College, Suez Canal University, Ismailia 41522, Egypt;
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Hossen MA, Shimul IM, Sameen DE, Rasheed Z, Dai J, Li S, Qin W, Tang W, Chen M, Liu Y. Essential oil-loaded biopolymeric particles on food industry and packaging: A review. Int J Biol Macromol 2024; 265:130765. [PMID: 38462119 DOI: 10.1016/j.ijbiomac.2024.130765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/20/2024] [Accepted: 03/07/2024] [Indexed: 03/12/2024]
Abstract
Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal plants. They are widely accepted in food packaging due to their bioactive components, which exhibit remarkable antioxidant and antimicrobial properties against various pathogenic and food spoilage microorganisms. However, the functional efficacy of EOs is hindered by the high volatility of their bioactive compounds, leading to rapid release. Combining biopolymers with EOs forms a complex network within the polymeric matrix, reducing the volatility of EOs, controlling their release, and enhancing thermal and mechanical stability, favoring their application in food packaging or processing industries. This study presents a comprehensive overview of techniques used to encapsulate EOs, the natural polymers employed to load EOs, and the functional properties of EOs-loaded biopolymeric particles, along with their potential antioxidant and antimicrobial benefits. Additionally, a thorough discussion is provided on the widespread application of EOs-loaded biopolymers in the food industries. However, research on their utilization in confectionery processing, such as biscuits, chocolates, and others, remains limited. Further studies can be conducted to explore and expand the applications of EOs-loaded biopolymeric particles in food processing industries.
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Affiliation(s)
- Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Islam Md Shimul
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zainab Rasheed
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wuxia Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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Eshaghi R, Mohsenzadeh M, Ayala-Zavala JF. Bio-nanocomposite active packaging films based on carboxymethyl cellulose, myrrh gum, TiO 2 nanoparticles and dill essential oil for preserving fresh-fish (Cyprinus carpio) meat quality. Int J Biol Macromol 2024; 263:129991. [PMID: 38331078 DOI: 10.1016/j.ijbiomac.2024.129991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 02/02/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
This study developed a composite film for packaging refrigerated common carp fillets using carboxymethyl cellulose (CMC) (1.5 % w/v)/Myrrh gum (MG) (0.25 % w/v) base with the addition of titanium dioxide nanoparticles (TiO2 NPs) (0.25 %, 0.5 %, and 1 %) and Dill essential oil (DEO) (1.5 %, 2.25 %, and 3 %). The film was produced using a casting method and optimized for mechanical and barrier properties. The incorporation of DEO and TiO2 NPs into CMC/MG composite films significantly reduced moisture content (MC) and water vapor permeability (WVP), improved their tensile strength (TS), and increased their antimicrobial and antioxidant properties. Moreover, MG can improve the physicomechanical properties of the CMC/MG composite films. The film components had good compatibility without significant aggregation or cracks. In conclusion, the optimized CMC/MG (1.5 %/0.25 %) film containing TiO2 NPs (0.5 %), and DEO (2.25 %) has the best overall performance and can be a good source for making edible film. Functionally, this bioactive nanocomposite film significantly increased the shelf life of refrigerated fish fillet samples for 12 days by inhibiting microbial growth and reducing the oxidation rate compared to the control sample. The knowledge obtained from this study can guide the development of bio-nanocomposite and biodegradable food packaging films based on CMC/MG to increase the shelf life of food products and environmental protection.
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Affiliation(s)
- Reza Eshaghi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Jesús Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carr. Gustavo E. Astiazarán Rosas No. 46, Col. La Victoria, C.P. 83304 Hermosillo, Sonora, Mexico
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Amiri S, Sepahvand S, Radi M, Abedi E. A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage. Curr Res Food Sci 2024; 8:100704. [PMID: 38435278 PMCID: PMC10907395 DOI: 10.1016/j.crfs.2024.100704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 02/11/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L* and a* values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.
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Affiliation(s)
- Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Somayeh Sepahvand
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
- Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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de Menezes FLG, de Lima Leite RH, Dos Santos FKG, Aria AI, Mendes Aroucha EM. TiO 2 incorporated into a blend of biopolymeric matrices improves film properties and affects the postharvest conservation of papaya fruits under UV light. Food Chem 2024; 433:137387. [PMID: 37690129 DOI: 10.1016/j.foodchem.2023.137387] [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: 05/24/2023] [Revised: 08/27/2023] [Accepted: 08/31/2023] [Indexed: 09/12/2023]
Abstract
This work investigated the properties of chitosan-cassava starch biopolymeric films containing nanometric photoactive TiO2 particles for use in postharvest conservation of papaya fruits under UV light at a temperature of 15 ± 1 °C and a relative humidity of 90 ± 1 % for 24 days. Starch-chitosan blend films showed intermediate hydrophobicity and improved mechanical properties. The addition of 1 % TiO2 into the polymeric matrix of starch/chitosan (1:1) further improved the mechanical properties with solubility of 16.04 ± 0.41 %, visible transmittance of 31.76 ± 1.58 %, and reduced UV transmittance of more than 97 %. However, the addition of TiO2 exceeding 1 % led to the formation of agglomerates and excessive reduction in film transparency. UV exposure damaged the fruit peel and resulted in a higher weight loss. In contrast, the addition of 1 % TiO2 to the blend reduced the weight loss in light and dark by 7.12 ± 1.57 % and 5.27 ± 0.31 % respectively, and delayed fruit ripening.
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Affiliation(s)
| | | | | | - Adrianus Indrat Aria
- School of Aerospace, Transport, and Manufacturing, Cranfield University, United Kingdom.
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10
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Yu Y, Liu K, Zhang S, Zhang L, Chang J, Jing Z. Characterizations of Water-Soluble Chitosan/Curdlan Edible Coatings and the Inhibitory Effect on Postharvest Pathogenic Fungi. Foods 2024; 13:441. [PMID: 38338576 PMCID: PMC10855209 DOI: 10.3390/foods13030441] [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: 12/02/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
This study focused on developing a composite coating comprising water-soluble chitosan (CTS) and curdlan (CUR). Cherry tomatoes served as the test material for assessing the preservative efficacy of these coatings. The incorporation of CUR markedly enhanced the coating's surface properties, refined its molecular structure, and improved its tensile strength and elongation at break. Additionally, the coating demonstrated enhanced permeability to water vapor, oxygen, and carbon dioxide and improved light transmission. The storage experiment, conducted at 25 ± 1 °C with a relative humidity of approximately 92% over 10 days, revealed that the CTS/CUR composite coating at a 1:1 ratio significantly outperformed the individual CTS or CUR coating and uncoated samples in maintaining the quality of postharvest cherry tomatoes. The 1:1 CTS/CUR composite coating demonstrated superior preservative effects. This study suggested that water-soluble chitosan/curdlan composite coatings have considerable potential for use in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Youwei Yu
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.L.); (S.Z.); (L.Z.); (J.C.); (Z.J.)
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11
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Rahman S, Gogoi J, Dubey S, Chowdhury D. Animal derived biopolymers for food packaging applications: A review. Int J Biol Macromol 2024; 255:128197. [PMID: 37979757 DOI: 10.1016/j.ijbiomac.2023.128197] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
It is essential to use environment-friendly, non-toxic, biodegradable and sustainable materials for various applications. Biopolymers are derived from renewable sources like plants, microorganisms, and agricultural wastes. Unlike conventional polymers, biopolymer has a lower carbon footprint and contributes less to greenhouse gas emission. All biopolymers are biodegradable, meaning natural processes can break them down into harmless products such as water and biomass. This property is of utmost importance for various sustainable applications. This review discusses different classifications of biopolymers based on origin, including plant-based, animal-based and micro-organism-based biopolymers. The review also discusses the desirable properties that are required in materials for their use as packaging material. It also discusses the different processes used in modifying the biopolymer to improve its properties. Finally, this review shows the recent developments taking place in using specifically animal origin-based biopolymer and its use in packaging material. It was observed that animal-origin-based biopolymers, although they possess unique properties however, are less explored than plant-origin biopolymers. The animal-origin-based biopolymers covered in this review are chitosan, gelatin, collagen, keratin, casein, whey, hyaluronic acid and silk fibroin. This review will help in renewing research interest in animal-origin biopolymers. In summary, biopolymer offers a sustainable and environment-friendly alternative to conventional polymers. Their versatility, biocompatibility will help create a more sustainable future.
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Affiliation(s)
- Sazzadur Rahman
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India
| | - Jahnabi Gogoi
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Sonali Dubey
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Devasish Chowdhury
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India.
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12
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Xie Q, Liu X, Zhang Y, Liu G. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO 2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging. Int J Biol Macromol 2023; 252:126532. [PMID: 37634783 DOI: 10.1016/j.ijbiomac.2023.126532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.
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Affiliation(s)
- Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xuexia Liu
- College of Life Science, Ningxia University, Yinchuan 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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13
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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14
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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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15
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Liu Y, Liu R, Shi J, Zhang R, Tang H, Xie C, Wang F, Han J, Jiang L. Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties. Food Chem X 2023; 18:100714. [PMID: 37397189 PMCID: PMC10314151 DOI: 10.1016/j.fochx.2023.100714] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/07/2023] [Accepted: 05/15/2023] [Indexed: 07/04/2023] Open
Abstract
Active films were developed based on chitosan, esterified chitin nanofibers and rose essential oil (REO). The joint effects of chitin nanofibers and REO on structure and physicochemical properties of chitosan film were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy showed that the chitin nanofibers and REO had significant effects on the morphology and chemical structure of chitosan composite films. The negatively charged esterified chitin nanofibers formed a compact network structure through intermolecular hydrogen bonding and electrostatic interactions with the positively charged chitosan matrix. Chitin nanofibers and REO synergistically enhanced the water resistance, mechanical properties and UV resistance of chitosan-based films, but the addition of REO increased the oxygen permeability. Furthermore, the addition of REO enhanced the inhibition of ABTS and DPPH free radicals and microorganisms by chitosan-based film. Therefore, chitosan/chitin nanofiber-based active films containing REO as food packaging materials can potentially provide protection to extend food shelf life.
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Affiliation(s)
- Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rongxu Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Jingbo Shi
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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16
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Li XL, Shen Y, Hu F, Zhang XX, Thakur K, Rengasamy KRR, Khan MR, Busquets R, Wei ZJ. Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation. Int J Biol Macromol 2023; 242:124767. [PMID: 37164134 DOI: 10.1016/j.ijbiomac.2023.124767] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.
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Affiliation(s)
- Xiao-Li Li
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, KT1 2EE, Surrey, England, the United Kingdom of Great Britain and Northern Ireland
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Rosa Busquets
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
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17
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Candra A, Tsai HC, Saragi IR, Hu CC, Yu WT, Krishnamoorthi R, Hong ZX, Lai JY. Fabrication and characterization of hybrid eco-friendly high methoxyl pectin/gelatin/TiO 2/curcumin (PGTC) nanocomposite biofilms for salmon fillet packaging. Int J Biol Macromol 2023; 232:123423. [PMID: 36716833 DOI: 10.1016/j.ijbiomac.2023.123423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Hybrid eco-friendly nanocomposite films were fabricated by blending high-methoxyl pectin, gelatin, TiO2, and curcumin through the solution casting method. Various concentrations (0-5 wt%) of TiO2 nanoparticles (TNPs) and curcumin as an organic filler were added to the blend solutions. A high TNP concentration affected the surface morphology, roughness, and compactness of the films. Additionally, 3D mapping revealed the nanoparticle distribution in the film layers. Moisture content, water solubility, and light transmittance reduced dramatically with increasing TNP content, in accordance with the water vapor and oxygen permeabilities. X-ray diffraction revealed that the films were semicrystalline nanocomposites, and the thermal properties of the films increased when 5 wt% of TNPs was incorporated into the blend solution. Fourier-transform infrared and Raman analyses revealed interactions among biopolymers, nanoparticles, and organic fillers through hydrogen bonding. The shelf life of fresh salmon fillets was prolonged to six days for all groups, revealed by total viable counts and psychrotrophic bacteria counts, and the pH of the salmon fillets could be extended until the sixth day for all groups. Biodegradation assays demonstrated a significant weight loss in the nanocomposite films. Therefore, a nanocomposite film with 5 wt% TNPs could potentially be cytotoxic to NIH 3T3 cells.
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Affiliation(s)
- Andy Candra
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Hsieh-Chih Tsai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC.
| | - Indah Revita Saragi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Chien-Chieh Hu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Wan-Ting Yu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Rajakumari Krishnamoorthi
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Zhen-Xiang Hong
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Juin-Yih Lai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC; Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan 320, Taiwan, ROC
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18
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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19
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Mirsharifi SM, Sami M, Jazaeri M, Rezaei A. Production, characterization, and antimicrobial activity of almond gum/polyvinyl alcohol/chitosan composite films containing thyme essential oil nanoemulsion for extending the shelf-life of chicken breast fillets. Int J Biol Macromol 2023; 227:405-415. [PMID: 36563800 DOI: 10.1016/j.ijbiomac.2022.12.183] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 12/06/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
In this study, thyme essential oil (TEO) nanoemulsion was immobilized within composite films based on almond gum (AG), polyvinyl alcohol (PVA), and chitosan (CS). The physical, mechanical, water barrier, microstructural and antimicrobial properties of composite films were assessed. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the intermolecular interactions in the composite film matrix. The results indicated that the incorporation of TEO into the composite films increased thickness, moisture content, and water vapor permeability, while it reduced light transmittance and transparency value. The antimicrobial activity of films against gram-negative and gram-positive bacteria was tested using a disc diffusion method. The effect of composite on the microbiological properties of chicken breast fillets was investigated during refrigerated storage for 21 days. The microbial populations of total mesophilic, psychrotrophic, and lactic acid bacteria of the samples that were coated with the composite containing TEO were lower than the permitted limit after 21 days while for blank samples they were higher than 7 log CFU/g after 7 days which is considered as the maximum acceptable total count limit. Results disclosed that AG/PVA/CS composite films containing TEO nanoemulsion can be applied as eco-friendly active food packaging to enhance the shelf-life of food products.
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Affiliation(s)
- Seyedeh Maryam Mirsharifi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoud Sami
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mojtaba Jazaeri
- Department of Mathematics, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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20
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Hoyos Merlano NT, Guz L, Borroni V, Candal RJ, Herrera ML. Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO 2 nanocomposite films for applications in food packaging. Biopolymers 2023; 114:e23531. [PMID: 36773288 DOI: 10.1002/bip.23531] [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: 10/13/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5 wt% sodium caseinate and 2 wt% glycerol were reinforced with 0.1 or 0.2 wt% nano TiO2 prepared in two forms: spheres (P25) and tubes. The effects of nanoreinforcement geometry on mechanical, tensile, barrier, thermogravimetric, and optical properties, and distribution of nanoparticles were described. The interactions among film components were analyzed by Fourier transform infrared spectroscopy (FTIR). Addition of nanotubes significantly increased E' (341 wt%) and E" (395 wt%) moduli, the Young modulus E (660 wt%), the residual mass at 500°C (38 wt%), and color change (6.78) compared to control film. The compositional mapping studies showed that P25 nanoparticles were homogeneously distributed between the surfaces of the film while nanotubes were found on the bottom surface. The changes in position of the FTIR spectra signals as compared to pure protein signals indicated strong matrix/reinforcement interactions. In addition, the changes in intensity in 1100, 1033, and 1638 cm-1 FTIR signals suggested formation of a protein/Tween 20 ester. The geometry of reinforcement was highly relevant regarding physical properties, showing nanotubes as being very successful for enhancing tensile properties.
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Affiliation(s)
- Nurys Tatiana Hoyos Merlano
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
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21
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Tian B, Liu J, Yang W, Wan JB. Biopolymer Food Packaging Films Incorporated with Essential Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1325-1347. [PMID: 36628408 DOI: 10.1021/acs.jafc.2c07409] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.
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Affiliation(s)
- Bingren Tian
- Institute of Medical Sciences, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
- Key Laboratory of Ningxia Stem Cell and Regenerative Medicine, General Hospital of Ningxia Medical University, Yinchuan 750004, Ningxia, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
| | - Wanzhexi Yang
- Department of Physiology, Pharmacology and Neuroscience, University College London, London WC1E 6BT, United Kingdom
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, Macau SAR, China
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22
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Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [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: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
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23
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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107904] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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24
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Khan MR, Volpe S, Salucci E, Sadiq MB, Torrieri E. Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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25
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Jiang L, Ye R, Xie C, Wang F, Zhang R, Tang H, He Z, Han J, Liu Y. Development of zein edible films containing different catechin/cyclodextrin metal-organic frameworks: Physicochemical characterization, antioxidant stability and release behavior. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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26
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Wang Y, Wang J, Lai J, Zhang X, Wang Y, Zhu Y. Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil. Front Nutr 2022; 9:1047988. [DOI: 10.3389/fnut.2022.1047988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 11/02/2022] [Indexed: 11/22/2022] Open
Abstract
Active packaging films are designed to improve quality and extend the food shelf life by incorporating functional active ingredients into biopolymer films. This study developed a bioactive film based on chitosan (CS) and whey isolated protein (WPI) incorporated with 0.01 wt% TiO2 and 0.1 wt% white pepper essential oil (WPEO). The physicochemical properties of the prepared film were also evaluated comprehensively. The results showed that water solubility and water vapor permeability of the film incorporated with TiO2 and WPEO were 25.09% and 0.0933 g mm m–2 h–1 KPa–1, respectively, which were significantly higher than those of other films (P < 0.05). In addition, the UV barrier properties of films incorporating TiO2 and WPEO have improved. The films were characterized by Fourier transform infrared (FTIR) and scanning electron microscopy (SEM). The FTIR results showed interactions between TiO2 and WPEO with CS/WPI compound, and the SEM results indicated a good incorporation of TiO2 into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposite film can be considered as a packaging material.
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27
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Jiang H, Zhang W, Chen L, Liu J, Cao J, Jiang W. Recent advances in guar gum-based films or coatings: Diverse property enhancement strategies and applications in foods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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28
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Alsakhawy SA, Baghdadi HH, El-Shenawy MA, Sabra SA, El-Hosseiny LS. Encapsulation of thymus vulgaris essential oil in caseinate/gelatin nanocomposite hydrogel: In vitro antibacterial activity and in vivo wound healing potential. Int J Pharm 2022; 628:122280. [DOI: 10.1016/j.ijpharm.2022.122280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/03/2022] [Accepted: 10/07/2022] [Indexed: 10/31/2022]
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29
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Liu D, Zhang C, Pu Y, Chen S, Li H, Zhong Y. Novel colorimetric films based on polyvinyl alcohol/sodium carboxymethyl cellulose doped with anthocyanins and betacyanins to monitor pork freshness. Food Chem 2022; 404:134426. [DOI: 10.1016/j.foodchem.2022.134426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/18/2022] [Accepted: 09/25/2022] [Indexed: 11/30/2022]
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30
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Development and characterization of potato starch/lactucin/nano-TiO2 food packaging for sustained prevention of mealworms. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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31
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TiO2/Karaya Composite for Photoinactivation of Bacteria. MATERIALS 2022; 15:ma15134559. [PMID: 35806684 PMCID: PMC9267801 DOI: 10.3390/ma15134559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 12/26/2022]
Abstract
TiO2/Karaya composite was synthesized by the sol-gel method for the photoinactivation of pathogens. This is the first time that we have reported this composite for an antimicrobial approach. The structure, morphology, and optical properties were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-rays (EDS), Fourier transform infrared spectroscopy (FTIR), and diffuse reflectance, and the surface area was characterized by the BET method. The XRD and EDS results showed that the TiO2/Karaya composite was successfully stabilized by the crystal structure and pore diameter distribution, indicating a composite of mesoporous nature. Furthermore, antibacterial experiments showed that the TiO2/Karaya composite under light was able to photoinactivate bacteria. Therefore, the composite is a promising candidate for inhibiting the growth of bacteria.
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32
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Razmjoo F, Sadeghi E, Alizadeh Sani M, Noroozi R, Azizi‐lalabadi M. Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated with
Lemon verbena
/
Ferulago angulata
extracts for preservation of raw chicken meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatemeh Razmjoo
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Razieh Noroozi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Maryam Azizi‐lalabadi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
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33
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Mojoodi M, Nourani M. Mung bean protein films incorporated with cumin essential oil: development and characterization. INT POLYM PROC 2022. [DOI: 10.1515/ipp-2021-4213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.
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Affiliation(s)
- Majid Mojoodi
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
| | - Moloud Nourani
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
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34
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Nath D, Santhosh R, Ahmed J, Sarkar P. Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder, halloysite, and cinnamaldehyde nanocomposite films. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Ravichandran Santhosh
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Jasim Ahmed
- Environment and Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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35
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Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Amara AAAF. Natural Polymer Types and Applications. BIOMOLECULES FROM NATURAL SOURCES 2022:31-81. [DOI: 10.1002/9781119769620.ch2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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37
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Chemical modification of TiO2 with essential oils for its application in active packaging. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04178-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Jiang L, Liu F, Wang F, Zhang H, Kang M. Development and characterization of zein-based active packaging films containing catechin loaded β-cyclodextrin metal-organic frameworks. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100810] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Zhang W, Rhim JW. Titanium dioxide (TiO2) for the manufacture of multifunctional active food packaging films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100806] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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41
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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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42
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Subbuvel M, Kavan P. Preparation and characterization of polylactic acid/fenugreek essential oil/curcumin composite films for food packaging applications. Int J Biol Macromol 2022; 194:470-483. [PMID: 34800525 DOI: 10.1016/j.ijbiomac.2021.11.090] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/11/2021] [Accepted: 11/14/2021] [Indexed: 11/05/2022]
Abstract
Curcumin and Fenugreek essential oil (FEO) were blended into the PLA matrix by solution casting technique to improve the functional properties of the composite film. Both fillers (curcumin and FEO) were properly combined and uniformly distributed in the polymer matrix to create a PLA-compatible composite evidenced by Scanning electron microscope (SEM) and Fourier Transform Infrared (FT-IR) results. The addition of FEO and curcumin to the composite film improved UV-blocking, surface color, tensile strength, flexibility, thickness, and Water contact angle (WCA). However, the inclusion of curcumin and FEO slightly diminish the Water vapor permeability (WVP) while maintaining its thermal stability. The PLA-based composite film exhibited good antibacterial and anti-oxidant properties. In addition, a food quality test was performed on strawberry, and the results were compared to the commercial (polyethylene) film.
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Affiliation(s)
- Mohan Subbuvel
- Department of Production Engineering, National Institute of Technology Tiruchirappalli, Tamil Nadu 620015, India
| | - Panneerselvem Kavan
- Department of Production Engineering, National Institute of Technology Tiruchirappalli, Tamil Nadu 620015, India.
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43
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Peng L, Dai H, Wang H, Zhu H, Ma L, Yu Y, Fu Y, Feng X, Du J, Zhang Y. Effect of different dehydration methods on the properties of gelatin films. Food Chem 2021; 374:131814. [PMID: 34915373 DOI: 10.1016/j.foodchem.2021.131814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/24/2021] [Accepted: 12/05/2021] [Indexed: 12/11/2022]
Abstract
The properties of gelatin film fabricated by ethanol precipitation effect dehydration, Hofmeister effect dehydration and hot air drying dehydration were investigated. The results revealed that the mechanical properties were significantly improved by ethanol precipitation and Hofmeister effect. The tensile strength and elongation at break of the film prepared by ethanol precipitation were increased by 83.28% (20% gelatin concentration) and 122.42% (5% gelatin concentration) respectively compared with that of hot air-dried gelatin film. The water contact angle was increased and water solubility was reduced by ethanol precipitation, which could attribute to the formation of compact structure, more triple helix content, and non-covalent interactions. However, the water contact angle of Hofmeister effect fabricated films was decreased compared with that of hot air drying owing to the adhesion of ammonium sulfate. Moreover, ethanol precipitation effect improved the color difference and opacity due to the ethanol decolorization effect.
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Affiliation(s)
- Lin Peng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jie Du
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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44
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Perumal AB, Huang L, Nambiar RB, He Y, Li X, Sellamuthu PS. Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Food Chem 2021; 375:131810. [PMID: 34959137 DOI: 10.1016/j.foodchem.2021.131810] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 10/16/2021] [Accepted: 12/04/2021] [Indexed: 01/10/2023]
Abstract
Fruits and vegetables are highly perishable in nature. Several factors could affect the quality and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers, proteins, lipids, polysaccharides, etc.,) are incorporated with essential oil (EO) which is high in antimicrobial and antioxidant compounds that can enhance the shelf life of fruits and vegetables without affecting their quality. However, the use of EO for postharvest preservation can alter the organoleptic properties of fresh produce. Exploiting synergistic interactions between several EOs, encapsulation of EO, or combining EO with non-thermal techniques such as irradiation, UV-C, cold plasma, ultrasound, etc., may help in preventing the spoilage of food products at lower concentrations without altering their organoleptic properties. This review aims to discuss the overview and current scenario of packaging film with EO for the preservation of fruit and vegetables. We have also discussed the spoilage mechanism of fruits and vegetables, mode of action of EOs, and the effect of EO with packaging film on antimicrobial and sensory properties of fruits and vegetables.
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Affiliation(s)
- Anand Babu Perumal
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Lingxia Huang
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Reshma B Nambiar
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India.
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45
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TiO2-enhanced chitosan/cassava starch biofilms for sustainable food packaging. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127661] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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46
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Subbuvel M, Kavan P. Development and investigation of antibacterial and antioxidant characteristics of poly lactic acid films blended with neem oil and curcumin. J Appl Polym Sci 2021. [DOI: 10.1002/app.51891] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mohan Subbuvel
- Department of Production Engineering National Institute of Technology Tiruchirappalli Tiruchirappalli India
| | - Panneerselvam Kavan
- Department of Production Engineering National Institute of Technology Tiruchirappalli Tiruchirappalli India
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47
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Dehghani Soltani M, Meftahizadeh H, Barani M, Rahdar A, Hosseinikhah SM, Hatami M, Ghorbanpour M. Guar (Cyamopsis tetragonoloba L.) plant gum: From biological applications to advanced nanomedicine. Int J Biol Macromol 2021; 193:1972-1985. [PMID: 34748787 DOI: 10.1016/j.ijbiomac.2021.11.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 11/01/2021] [Accepted: 11/03/2021] [Indexed: 02/08/2023]
Abstract
Natural polymers are an efficient class of eco-friendly and biodegradable polymers, because they are readily available, come from natural sources, inexpensive and can be chemically modified with the correct reagents. Guar gum (GG) is a natural polymer with great potential to be used in pharmaceutical formulations due to its unique composition and lack of toxicity. GG can be designed to suit the needs of the biological and medical engineering sectors. In the development of innovative drug delivery systems, GG is commonly utilized as a rate-controlling excipient. In this review, different properties of GG including chemical composition, extraction methods and its usefulness in diabetes, cholesterol lowering, weight control, tablet formulations as well as its food application were discussed. The other purpose of this study is to evaluate potential use of GG and its derivatives for advanced nanomedicine such as drug delivery, tissue engineering and nanosensing. It should be noted that some applicable patents in medical area have also been included in the rest of this survey to extend knowledge about guar gum and its polymeric nature.
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Affiliation(s)
| | - Heidar Meftahizadeh
- Department of Horticultural Sciences, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran.
| | - Mahmood Barani
- Medical Mycology and Bacteriology Research Center, Kerman University of Medical Sciences, Kerman 7616913555, Iran
| | - Abbas Rahdar
- Department of Physics, University of Zabol, Zabol, P. O. Box. 98613-35856, Iran
| | - Seyedeh Maryam Hosseinikhah
- Nanotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mehrnaz Hatami
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak 38156-8-8349, Iran
| | - Mansour Ghorbanpour
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak 38156-8-8349, Iran.
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48
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Rong L, Shen M, Wen H, Ren Y, Xiao W, Xie J. Preparation and characterization of hyacinth bean starch film incorporated with TiO 2 nanoparticles and Mesona chinensis Benth polysaccharide. Int J Biol Macromol 2021; 190:151-158. [PMID: 34481850 DOI: 10.1016/j.ijbiomac.2021.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/21/2021] [Accepted: 08/25/2021] [Indexed: 01/04/2023]
Abstract
Hyacinth bean starch (HBS) was used to prepare nanocomposite films with the reinforcement agent of nanotitanium oxide (TiO2-N) and Mesona chinensis Benth polysaccharide (MCP). The effects of TiO2-N and MCP on the moisture combination, rheological properties of film-forming solutions (FFS) and physiochemical properties of films were investigated. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) revealed that HBS, TiO2-N and MCP had good compatibility, while no novel absorption peak in FTIR spectra, and characteristic peaks of TiO2-N were found in XRD patterns of composite films. Contact angle of HBS/TiO2-N/M3 film increased from 65.6° to 90.9°, which illustrated that TiO2-N and MCP effectively enhanced hydrophobicity of films. TiO2-N and MCP positively affected anti-UV light ability of HBS films by resisting most of invisible light. Furthermore, stable and compact network structures were formed by the synergistic effect of TiO2-N and MCP, thereby elongation to break was increased from 17.123% to 28.603% significantly, and heat resistance was enhanced clearly. This study prepared a nanocomposite HBS-based films based TiO2-N and MCP, which had guiding significance for development of functional films and combination of polysaccharides and metallic oxide.
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Affiliation(s)
- Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yanming Ren
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
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49
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Active packaging nanocomposite gelatin-based films as a carrier of nano TiO2 and cumin essential oil: the effect on quality parameters of fresh chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01169-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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50
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Production of biodegradable sodium caseinate film containing titanium oxide nanoparticles and grape seed essence and investigation of physicochemical properties. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-021-03900-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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