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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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2
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Akafian F, Shekarchizadeh H. Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1105-1116. [PMID: 38562603 PMCID: PMC10981645 DOI: 10.1007/s13197-023-05922-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2023] [Accepted: 12/21/2023] [Indexed: 04/04/2024]
Abstract
Nowadays, finding natural and inexpensive resources that can be easily used to make food films has been considered. Despite the widespread use of synthetic resins, natural resins are rarely used. Opopanax resin (OR) was used in this study as a new biosource to prepare the hydrophobic edible film. Ethylcellulose (EC) was blended well with the resin, allowing the formation of a composite film. Film preparation was possible using different amounts of OR and EC. It was interesting that OR had a plasticizing effect on EC film. While using up to 33% w/w glycerol could not produce an elastic EC film, using only 8.5% w/w OR produced a stiff and flexible EC film with lower water sensitivity. Fourier transform infrared (FTIR) spectroscopy analysis showed that the strength of C-O-C and CH bonds in OR + EC film was higher than in EC film. Despite the higher water sensitivity of OR-based composite films than EC-based composite films, they had lower water vapor permeability (WVP) and higher contact angle due to their smoother and more homogeneous film structures with lower porosity, confirmed by scanning electron microscopy (SEM) images. The mechanical properties showed that the film with the highest resin content had the lowest tensile strength (~ 0.4 MPa) and the higher elongation at break (~ 67%) and, therefore, the highest flexibility. The use of natural resins as a biosource is a promising approach in food packaging to prepare hydrophobic films with desirable mechanical properties.
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Affiliation(s)
- Faezeh Akafian
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
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3
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Chen C, Zhang S, Cheng X, Ren Y, Qian Y, Zhang C, Chen M, Sun N, Liu H. Reducing cherry rain-cracking: Enhanced wetting and barrier properties of chitosan hydrochloride-based coating with dual nanoparticles. Int J Biol Macromol 2024; 268:131660. [PMID: 38636766 DOI: 10.1016/j.ijbiomac.2024.131660] [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: 02/23/2024] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/20/2024]
Abstract
The synergistic effects of phosphorylated zein nanoparticles (PZNP) and cellulose nanocrystals (CNC) in enhancing the wetting and barrier properties of chitosan hydrochloride (CHC)-based coating are investigated characterized by Fourier Transform Infrared Spectra (FTIR), X-ray Diffraction (XRD), atomic force microscopy and by investigating the mechanical properties, etc., with the aim of reducing cherry rain cracking. FTIR and XRD showed dual nanoparticles successfully implanted into CHC, CHC-PZNP-CNC combined moderate ductility (elongation at break: 7.8 %), maximum tensile strength (37.5 MPa). The addition of PZNP alone significantly improved wetting performance (Surface Tension, CHC: 55.3 vs. CHC-PZNP: 48.9 mN/m), while the addition of CNC alone led to a notable improvement in the water barrier properties of CHC (water vapor permeability, CHC: 6.75 × 10-10 vs. CHC-CNC: 5.76 × 10-10 gm-1 Pa-1 s-1). The final CHC-PZNP-CNC coating exhibited enhanced wettability (51.2 mN/m) and the strongest water-barrier property (5.32 × 10-10 gm-1 Pa-1 s-1), coupled with heightened surface hydrophobicity (water contact angle: 106.4°). Field testing demonstrated the efficacy of the CHC-PZNP-CNC coating in reducing cherry rain-cracking (Cracking Index, Control, 42.3 % vs. CHC-PZNP-CNC, 19.7 %; Cracking Ratio, Control, 34.6 % vs. CHC-PZNP-CNC, 15.8 %). The CHC-PZNP-CNC coating is a reliable option for preventing rain-induced cherry cracking.
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Affiliation(s)
- Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China.
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Cheng Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Min Chen
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Nan Sun
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Heping Liu
- College of Food Science & Engineering, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
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4
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Moghadas HC, Chauhan R, Smith JS. Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods 2024; 13:997. [PMID: 38611303 PMCID: PMC11011941 DOI: 10.3390/foods13070997] [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: 02/26/2024] [Revised: 03/19/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.
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Affiliation(s)
| | | | - J. Scott Smith
- Food Science Institute, Kansas State University, Manhattan, KS 66506, USA; (H.C.M.); (R.C.)
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5
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Dag D, Jung J, Zhao Y. Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. Int J Biol Macromol 2024; 261:129790. [PMID: 38307431 DOI: 10.1016/j.ijbiomac.2024.129790] [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: 10/06/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/04/2024]
Abstract
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (~45 %) and 0.75ZNP (~137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single-use plastic food packaging.
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Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
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6
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Li X, Liu Y, Luo B, Xiang W, Chen Z. Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films. Int J Biol Macromol 2024; 257:128480. [PMID: 38052284 DOI: 10.1016/j.ijbiomac.2023.128480] [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: 09/01/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/07/2023]
Abstract
A pea starch (PS) and pulp cellulose nanofibers (CNF-P) hybrid matrix biodegradable film was prepared using apple polyphenol (AP) as the active substance. SEM and thermogravimetric analyses showed that apple polyphenols could be uniformly distributed and form hydrogen bonds with the matrix, and the increase in crystallinity improved the thermal stability of the films (the final residue of the films increased from 22.66 % to 31.82 %). The TS and EAB of the films reached their maximum values of 11.14 ± 1.73 MPa and 71.55 ± 8.8 %, respectively, at an AP content of 1.5 %. It should be noted that the antioxidant properties of the films were significantly positively correlated with the AP content, and the DPPH radical scavenging rate of the films reached 73.77 % at an AP content of 4.5 %, which was about 49 times higher than that of the control film. The same trend was observed in the UV-vis spectra. In addition, the total color difference and water solubility of the membranes increased from 4.29 ± 0.29 to 31.86 ± 1.90 and from 20.01 ± 0.97 % to 21.70 ± 1.99 %, respectively, and the biodegradability also showed an upward trend. These findings provide a theoretical basis and data support for the development of multifunctional biodegradable food packaging materials.
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Affiliation(s)
- Xu Li
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China.
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Bangping Luo
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
| | - Zhiwei Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
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7
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Falcão LDS, Oliveira IDL, Gurgel RS, de Souza ATF, Mendonça LDS, Usuda ÉO, do Amaral TS, Veggi PC, Campelo PH, de Vasconcellos MC, Albuquerque PM, de Moraes MA. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus. Int J Biol Macromol 2024; 258:128882. [PMID: 38141712 DOI: 10.1016/j.ijbiomac.2023.128882] [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: 07/14/2023] [Revised: 12/03/2023] [Accepted: 12/17/2023] [Indexed: 12/25/2023]
Abstract
Drug-release systems have attracted attention over the last few years since they can be used as a substitute for traditional methods of drug delivery. These have the advantage of being directly administered at the treatment site and can maintain the drug at adequate levels for a longer period, thus increasing their efficacy. Starch-based films are interesting candidates for use as matrices for drug release, especially due to starch's non-toxic properties and its biocompatibility. Endophytic fungi are an important source of bioactive molecules, including secondary metabolites such as phenolic compounds with antioxidant activity. In the present study, cassava starch-based films were developed to act as release systems of phenolic compounds with antioxidant activity. The Amazonian endophytic fungus Aspergillus niger MgF2 was cultivated in liquid media, and the fungal extract was obtained by liquid-liquid partition with ethyl acetate. The starch-based films incorporated with the fungal extract were characterized in regards to their physicochemical properties. The release kinetics of the extract from the film and its antioxidant and cytotoxic properties were also evaluated. The films incorporated with the extract presented maximum release after 25 min at 37 °C and pH 6.8. In addition, it was observed that the antioxidant compounds of the fungal extract maintain their activity after being released from the film, and were non-toxic. Therefore, considering the promising physicochemical properties of the extract-incorporated films, and their considerable antioxidant capacity, the films demonstrate great biotechnological potential with diverse applications in the pharmacological and cosmetic industries.
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Affiliation(s)
- Lucas de Souza Falcão
- School of Technology, Amazonas State University, UEA, Manaus, AM, Brazil; Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | - Isabella de Lima Oliveira
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Érik Oda Usuda
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | - Priscilla Carvalho Veggi
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Mariana Agostini de Moraes
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil; School of Chemical Engineering, Universidade Estadual de Campinas, UNICAMP, Campinas, SP, Brazil.
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8
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Shehzad Q, Liu Z, Zuo M, Wang J. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chem 2024; 431:136967. [PMID: 37604006 DOI: 10.1016/j.foodchem.2023.136967] [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: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/23/2023]
Abstract
Zein has gained popularity over the past few years as an incredible food and bio-based materials. The potential functions and health benefits of zein microcapsules or micro-/nanoparticles in bioactive components delivery, structured emulsion, etc., have received great attention. However, the development has been limited by colloidal destabilization, especially when thermal processing is involved. There is a recent trend in developing zein-polysaccharide complexes (ZPCs), which has tremendously improved the performance of zein-based colloidal carrier systems or emulsions. Increasing our understanding of zein interactions and their contribution to the structure of various macromolecules can help us to develop novel biomaterials that can be used in food, agriculture, biomedicine, and cosmetics. In addition, these nanocarriers are suitable for the encapsulation and delivery of bioactive compounds which have positive perspective in food industry. Therefore, this article aimed to review recent advances in the ZPCs that can be applied to functional or health-promoting foods, with a focus on the characteristics of different ZPCs, factors and mechanisms affecting the stability (especially thermal stability) of these complexes, and their application in food industry as a carrier for BCs. Further, the stability of ZPCs based emulsions under processing and physiological environments, as well some typical effective methods are introduced. Also, the principal challenges and prospects were enumerated and discussed.
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Affiliation(s)
- Qayyum Shehzad
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China.
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
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Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
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Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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10
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Arifin HR, Utaminingsih F, Djali M, Nurhadi B, Lembong E, Marta H. The Role of Virgin Coconut Oil in Corn Starch/NCC-Based Nanocomposite Film Matrix: Physical, Mechanical, and Water Vapor Transmission Characteristics. Polymers (Basel) 2023; 15:3239. [PMID: 37571131 PMCID: PMC10422339 DOI: 10.3390/polym15153239] [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: 06/06/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Corn starch-based nanocomposite films usually have low moisture barrier properties. Adding virgin coconut oil (VCO) as a hydrophobic component can improve the nanocomposite film's characteristics, especially the film's permeability and elongation properties. This study aimed to determine the role of VCO with various concentrations (0, 3, 5 wt%) on the physical, mechanical, and water vapor transmission characteristics of corn starch/NCC-based nanocomposite films. Adding 3% VCO to the film showed the lowest WVTR value by 4.721 g/m2.h. At the same time, the value of tensile strength was 4.243 MPa, elongation 69.28%, modulus of elasticity 0.062 MPa, thickness 0.219 mm, lightness 98.77, and water solubility 40.51%. However, adding 5 wt% VCO to the film increased the film's elongation properties by 83.87%. The SEM test showed that adding VCO formed a finer structure with pores in several areas. The FTIR films showed that adding VCO caused a slightly higher absorption peak shift at the O-H groups and new absorption peaks at wave numbers 1741 cm-1 and 1742 cm-1. The results of this study may provide opportunities for the development of nanocomposite films as biodegradable packaging in the future.
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Affiliation(s)
- Heni Radiani Arifin
- Departement of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia; (F.U.); (M.D.); (B.N.); (E.L.); (H.M.)
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11
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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12
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Wang L, Yang C, Deng X, Peng J, Zhou J, Xia G, Zhou C, Shen Y, Yang H. A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring. Int J Biol Macromol 2023; 245:125485. [PMID: 37348585 DOI: 10.1016/j.ijbiomac.2023.125485] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/10/2023] [Accepted: 06/17/2023] [Indexed: 06/24/2023]
Abstract
Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, a novel and underutilized industrial crop resource. In this study, an intelligent packaging film able to indicate food freshness was developed and characterized. D. zingiberensis starch (DZS) was bleached first, and its particle size, total starch content, amylose content, and gelatinization temperature were then measured. Butterfly pea (Clitoria ternatea Linn.) flowers were selected as the source of polyphenols, which rendered the prepared film intelligent and progressively blue-violet. SEM and FT-IR analyses showed the homogeneous dispersion of butterfly pea flower extract (BPE) in the film. The BPE-loaded film showed improved flexibility and resistance to UV and oxidation while maintaining sufficient mechanical strength and physical properties. Moreover, the film underwent a distinguishable color change from red to blue-violet and finally to green-yellow with increasing pH from 2 to 13. Similar color alteration also occurred when the film was exposed to ammonia. When the film was used to monitor the freshness of chicken stored at room temperature, it exhibited an obvious color change, implying its deterioration. Therefore, the newly developed BPE-DZS film, which was produced from readily accessible natural substances, can serve as an intelligent packaging material, indicating food freshness and prolonging shelf life.
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Affiliation(s)
- Liwei Wang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chengyu Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaoli Deng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiangsong Peng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jinwei Zhou
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Guohua Xia
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yuping Shen
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Huan Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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13
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Xu J, Li Y, Kaur L, Singh J, Zeng F. Functional Food Based on Potato. Foods 2023; 12:foods12112145. [PMID: 37297391 DOI: 10.3390/foods12112145] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.
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Affiliation(s)
- Jian Xu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Yang Li
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Lovedeep Kaur
- Riddet Institute, School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- Riddet Institute, School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Fankui Zeng
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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14
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Poudel R, Dutta N, Karak N. A mechanically robust biodegradable bioplastic of citric acid modified plasticized yam starch with anthocyanin as a fish spoilage auto-detecting smart film. Int J Biol Macromol 2023; 242:125020. [PMID: 37217054 DOI: 10.1016/j.ijbiomac.2023.125020] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/19/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
The current scenario of environmental pollution caused by non-biodegradable plastic and depleting non-renewable resources has called upon the need for biodegradable bioplastic production from renewable resources. Starch bioplastics production from underutilized sources is a viable option for packaging materials that are non-toxic, environmentally benign, and easily biodegradable under disposed conditions. Pristine bioplastic production results in some undesirable qualities and hence requires further modification in order to elevate its potential applicability in real-world scenarios. In this work, yam starch was extracted from a local variety of yams through an eco-friendly and energy-efficient process which was further utilized for bioplastic production. The produced virgin bioplastic was subjected to physical modification through the introduction of plasticizers such as glycerol, while citric acid (CA) was employed as modifier in order to produce the desired starch bioplastic film. The different compositions of starch bioplastics were analyzed for their mechanical properties and maximum tensile strength of 24.60 MPa was observed as the best possible experimental result. The biodegradability feature was further highlighted through soil burial test. Apart from their general function of preservation and protection, the produced bioplastic can be employed for pH-sensitive food spoilage detection through the minute introduction of plant-derived anthocyanin extract into it. The produced pH-sensitive bioplastic film showed distinct changes in color upon an extreme change in the pH value and hence has potential to be used as a smart food packaging material.
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Affiliation(s)
- Raghav Poudel
- Advanced Polymer & Nanomaterial Laboratory, Department of Chemical Sciences, Tezpur University, Tezpur 784028, Assam, India
| | - Nipu Dutta
- Advanced Polymer & Nanomaterial Laboratory, Department of Chemical Sciences, Tezpur University, Tezpur 784028, Assam, India
| | - Niranjan Karak
- Advanced Polymer & Nanomaterial Laboratory, Department of Chemical Sciences, Tezpur University, Tezpur 784028, Assam, India.
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15
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Cui H, Xu R, Hu W, Li C, Abdel-Samie MA, Lin L. Effect of soy protein isolate nanoparticles loaded with litsea cubeba essential oil on performance of lentinan edible films. Int J Biol Macromol 2023:124686. [PMID: 37146850 DOI: 10.1016/j.ijbiomac.2023.124686] [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: 02/08/2023] [Revised: 04/16/2023] [Accepted: 04/28/2023] [Indexed: 05/07/2023]
Abstract
Environmental issues caused by plastic packaging materials have gotten increasingly severe, and substantial research has been conducted on environmentally friendly active packaging materials. In this study, the Litsea cubeba essential oil loaded soy protein isolate nanoparticles (LSNPs) with appropriate particle size, high storage stability and salt solution stability were fabricated. The LSNPs with the highest encapsulation efficiency of 81.76 % were added into the lentinan edible film. The microstructures of the films were observed by scanning electron microscopy. The physical properties of the films were measured. The results show that the lentinan film with LSNPs in the volume ratio of 4:1 (LF-4) had the highest elongation at break of 196 %, the lowest oxygen permeability of 12 meq/kg, and good tensile strength, water vapor barrier property, antibacterial property, oxidation resistance and thermal stability. The study suggested that LF-4 film could inhibit the growth of bacteria and delay the oxidation of lipid and protein on beef surface for 7 d.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Rui Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Mohamed A Abdel-Samie
- Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University, El-Arish 45511, Egypt
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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16
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Han T, Chen W, Zhong Q, Chen W, Xu Y, Wu J, Chen H. Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin. Foods 2023; 12:foods12081577. [PMID: 37107372 PMCID: PMC10137614 DOI: 10.3390/foods12081577] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.
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Affiliation(s)
- Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yaping Xu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China
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17
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Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Guo Y, Cheng M, Cui Y, Zhang R, Zhao Z, Wang X, Guo S. Effect of SBA-15-CEO on properties of potato starch film modified by low-temperature plasma. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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dos Santos Freitas MM, Barbosa JR, dos Santos Martins EM, da Silva Martins LH, de Souza Farias F, de Fátima Henriques Lourenço L, da Silva e Silva N. KNN algorithm and multivariate analysis to select and classify starch films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Colivet J, Garcia VADS, Lourenço RV, Yoshida CMP, de Oliveira AL, Vanin FM, de Carvalho RA. Characterization of Films Produced with Cross-Linked Cassava Starch and Emulsions of Watermelon Seed Oils. Foods 2022; 11:foods11233803. [PMID: 36496614 PMCID: PMC9735843 DOI: 10.3390/foods11233803] [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: 10/26/2022] [Revised: 11/11/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers. An underexplored alternative is the incorporation of emulsions. This work aimed to produce films based on crosslinked cassava starch with emulsions based on watermelon seed oil (WSO) extracted with pressurized ethanol. The effect of incorporating watermelon seed oil emulsion (WSOE) on the microscopic, structural, mechanical, hydrophilic, and thermal properties of films was analyzed. The internal structure and roughness of the films were significantly affected by increasing WSOE concentration. The WSOE incorporation increased the elongation capacity of the films and reduced the strain at break. WSOE concentrations did not significantly affect the water solubility, permeability, and X-ray diffraction but decreased the wettability of the films. The analysis of the thermal properties showed that the films did not present phase separation in the studied temperature range. Overall, WSOE improved the properties of the films based on cross-linked cassava starch, but it is necessary to optimize the production conditions of the films. These materials may potentially be used as biodegradable food packaging, controlled-release films, and edible coatings in food protection.
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Affiliation(s)
- Julio Colivet
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | | | - Rodrigo Vinicius Lourenço
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Cristiana Maria Pedroso Yoshida
- Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP—Federal São Paulo University, Rua São Nicolau 210, Diadema 09913-030, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Fernanda Maria Vanin
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
- Correspondence: ; Tel.: +55-193-565-4355
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21
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Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. Carbohydr Polym 2022; 301:120293. [DOI: 10.1016/j.carbpol.2022.120293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/28/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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22
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Guo Y, Cui Y, Cheng M, Zhang R, Zhao Z, Wang X, Guo S. Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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23
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Garavand F, Khodaei D, Mahmud N, Islam J, Khan I, Jafarzadeh S, Tahergorabi R, Cacciotti I. Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2022; 64:3639-3659. [PMID: 36222362 DOI: 10.1080/10408398.2022.2133080] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement strategies to address their poor mechanical, thermal, and physical properties as well as processability aspects. Several natural nanoparticles have been proposed as reinforcing agents for biopolymeric food packaging materials. Among them, zein nanoparticles (ZNPs) have attracted a lot of interest, being an environmentally friendly material. The purpose of the present review paper is to provide a comprehensive overview of the ZNPs-loaded nanocomposites for food packaging applications, starting from the synthesis, characteristics and properties of ZNPs, to the physicochemical properties of the ZNPs-loaded nanocomposites, in terms of morphology, permeability, solubility, optical features, hydrophobic/hydrophilic behavior, structural characteristics, thermal features, and mechanical attributes. Finally, at the end of this review, some considerations about the safety issues and gastrointestinal fate of ZNPs, as well as the use of ZNPs-based nanocomposites as food packaging, are reported, taking into account that, despite the enormous benefits, nanotechnology also presents some risks associated to the use of nanometric materials.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Co. Cork, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise, and Nutrition, Atlantic Technological University, Galway, Ireland
| | - Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Injeela Khan
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolò Cusano', Rome, Italy
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24
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Recent innovations in bionanocomposites-based food packaging films – A comprehensive review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100877] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Abdullah, Fang J, Liu X, Javed HU, Cai J, Zhou Q, Huang Q, Xiao J. Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles. Crit Rev Food Sci Nutr 2022; 64:1015-1042. [PMID: 36004584 DOI: 10.1080/10408398.2022.2113031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Prolamins are a group of storage proteins (zeins, kafirins, hordeins, secalins, gliadins, glutenins, and avenins) found in the endosperm of cereal grains and characterized by high glutamine and proline content. With the high proportion of nonpolar amino acids (40-80%) and peculiar solubility (alcohol (60-90%), acetic acid, and alkaline solutions), prolamins exhibit tunable self-assembly behaviors. In recent years, research practices of utilizing prolamins as green building materials of functional delivery vehicles to improve the health benefits of bioactive compounds have surged due to their attractive advantages (e.g. sustainability, biocompatibility, fabrication potential, and cost-competitiveness). This article covers the recent advances in self-assembly behaviors leading to the fabrication of nanoparticles, fibers, and films in the bulk water phase, at the air-liquid interface, and under the electrostatic field. Different fabrication methods, including antisolvent precipitation, evaporation induced self-assembly, thermal treatment, pH-modulation, electrospinning, and solvent casting for assembling nanoarchitectures as functional delivery vehicles are highlighted. Emerging industrial applications by mapping patents, including encapsulation and delivery of bioactive compounds and probiotics, active packaging, Pickering emulsions, and as functional additives to develop safer, healthier, and sustainable food products are discussed. A future perspective concerning the fabrication of prolamins as advanced materials to promote their commercial food applications is proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jieping Fang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Xidong Liu
- National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qize Zhou
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
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26
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Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, Tian W, Xiao J. Biopolymer-based functional films for packaging applications: A review. Front Nutr 2022; 9:1000116. [PMID: 36071940 PMCID: PMC9441959 DOI: 10.3389/fnut.2022.1000116] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022] Open
Abstract
Food packaging is a coordinated system comprising food processing, protection from contamination and adulteration, transportation and storage, and distribution and consumption at optimal cost with a minimum environmental impact to the packed food commodity. Active packaging involves deliberate addition of the functional ingredients either in the film or the package headspace to preserve the food quality, improve safety and nutrition aspects, and enhance the shelf-life. In this review, recent advances in the fabrication of biopolymer-based films, their classification (biodegradable-, active-, and intelligent packaging films), advanced fabrication strategies (composite-, multilayer-, and emulsified films), and special functions induced by the biopolymers to the film matrix (mechanical-, water resistance and gas barrier-, and optical properties, and bioactive compounds reservoir) were briefly discussed. A summary of conclusions and future perspectives of biopolymer-based packaging films as advanced biomaterial in preserving the food quality, improving safety and nutrition aspects, and enhancing shelf-life of the products was proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Muhammad Adnan Hafeez
- Department of Allied Health Sciences, Faculty of Allied Health Sciences, Superior University, Lahore, Pakistan
| | - Qun Wang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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27
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Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022; 11:foods11152336. [PMID: 35954102 PMCID: PMC9368048 DOI: 10.3390/foods11152336] [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: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
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Liu R, Zhang R, Zhai X, Li C, Hou H, Wang W. Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms. Int J Biol Macromol 2022; 219:262-272. [PMID: 35931295 DOI: 10.1016/j.ijbiomac.2022.07.235] [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: 05/27/2022] [Revised: 07/15/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.
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Affiliation(s)
- Ruiping Liu
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
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Tafa TG, Engida AM. Preparation of green film with improved physicochemical properties and enhanced antimicrobial activity using ingredients from cassava peel, bamboo leaf and rosemary leaf. Heliyon 2022; 8:e10130. [PMID: 36033319 PMCID: PMC9399486 DOI: 10.1016/j.heliyon.2022.e10130] [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: 04/19/2022] [Revised: 06/02/2022] [Accepted: 07/28/2022] [Indexed: 11/24/2022] Open
Abstract
Persistent petroleum based plastic polymers are posing a threat to the environment and human health. Hence, preparation of eco-friendly packaging materials from natural sources is innovative idea to replace persistent plastic films. However, biodegradable films from biomass absorb water that can promote bacterial growth and affect lifetime of film as well as the packed products. In this work, new biodegradable film with improved antimicrobial activity, physicochemical property and less water absorbing and holding property is prepared from modified blend of cassava peel starch (CPS), silica nanoparticle (SNP), glycerol plus rosemary essential oil (REO). The mixture (blend) of CPS, SNPs and glycerol in measured amount of distilled water was treated with acetic anhydride to reduce hydrophilic nature of the blend before adding REO. The content of SNPs in the biofilm was optimized by varying the concentration of SNPs (0.2–0.8%; w/w) keeping other factors constant. Based on the characterization results, the physicochemical property of the biofilms was dependent on the content of SNPs and the best result (film) has been found with 0.6% SNPs which was considered as optimum amount for further experiments. The film prepared from modified blend with 0.6% SNP had shown low water absorption, low water vapor transition rate, improved thermal stability, and less biodegradability. Based on the image from profilometer, the modified blend had shown better homogeneity with REO than unmodified blend and the film with REO had shown better antimicrobial activity as compared to the film without REO (control). The antimicrobial activity of the film with REO was also compared with reference (gentamicin) and its activity was comparable and promising. In general, the prepared film had shown improved physicochemical properties and enhanced antimicrobial activity.
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Affiliation(s)
- Teklu Gadisa Tafa
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Adam Mekonnen Engida
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia.,Nanotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Psyllium seed gum films loading Oliveria decumbens essential oil encapsulated in nanoliposomes: preparation and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01533-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Properties and biological activity of chitosan-coix seed starch films incorporated with nano zinc oxide and Artemisia annua essential oil for pork preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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32
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Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers (Basel) 2022; 14:polym14101987. [PMID: 35631869 PMCID: PMC9147565 DOI: 10.3390/polym14101987] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 12/11/2022] Open
Abstract
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
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33
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Development of Gelatin Thin Film Reinforced by Modified Gellan Gum and Naringenin-Loaded Zein Nanoparticle as a Wound Dressing. Macromol Res 2022. [DOI: 10.1007/s13233-022-0049-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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de Freitas ADSM, da Silva APB, Montagna LS, Nogueira IA, Carvalho NK, de Faria VS, Dos Santos NB, Lemes AP. Thermoplastic starch nanocomposites: sources, production and applications - a review. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:900-945. [PMID: 34962857 DOI: 10.1080/09205063.2021.2021351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The development of materials based on thermoplastic starch (TPS) is an excellent alternative to replace or reduce the use of petroleum-derived polymers. The abundance, renewable origin, biodegradability, biocompatibility, and low cost of starch are among the advantages related to the application of TPS compared to other thermoplastic biopolymers. However, through the literature review, it was possible to observe the need to improve some properties, to allow TPS to replace commonly used polyolefins. The studies reviewed achieved these modifications were achieved by using plasticizers, adjusting processing conditions, and incorporating fillers. In this sense, the addition of nanofillers proved to be the main modification strategy due to the large number of available nanofillers and the low charge concentration required for such improvement. The improvement can be seen in thermal, mechanical, electrical, optical, magnetic, antimicrobial, barrier, biocompatibility, cytotoxicity, solubility, and swelling properties. These modification strategies, the reviewed studies described the development of a wide range of materials. These are products with great potential for targeting different applications. Thus, this review addresses a wide range of essential aspects in developing of this type of nanocomposite. Covering from starch sources, processing routes, characterization methods, the properties of the obtained nanocomposites, to the various applications. Therefore, this review will provide an overview for everyone interested in working with TPS nanocomposites. Through a comprehensive review of the subject, which in most studies is done in a way directed to a specific area of study.
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Affiliation(s)
| | - Ana Paula Bernardo da Silva
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Larissa Stieven Montagna
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Iury Araújo Nogueira
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Nathan Kevin Carvalho
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Vitor Siqueira de Faria
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Natali Bomfim Dos Santos
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Ana Paula Lemes
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
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35
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Tyagi V, Wang Y, Bhattacharya B. Development of ionic liquid plasticized high‐tensile starch‐protein‐sorghum bran composite films with antimicrobial activity. J Appl Polym Sci 2022. [DOI: 10.1002/app.52442] [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]
Affiliation(s)
- Varee Tyagi
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry McGill University Ste Anne de Bellevue Québec Canada
| | - Bhaswati Bhattacharya
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
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36
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Muralidharan V, Janardhanam S, Palanivel S, Madhan B. Sustainable fabrication of bio-derived hybrid films using biomolecules extracted from animal skin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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Xiao F, Wang J, Wang D, Zhai J, Lu G, Chen C. Influence of TiO2 nanoparticles on the performance and inner structure of zein/eugenol films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100782] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1230-1238. [PMID: 35185218 PMCID: PMC8814225 DOI: 10.1007/s13197-021-05134-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granules, such as their size and chemical properties in particular, are also suggested as reasons for improvements to the quality of edible film by modified starches. The aim of this research was to determine physicochemical changes in modified cassava and yam starches using several gelatinisation techniques in the precipitation method. The gelatinisation techniques used in this study were two methods of heating (using a hotplate and autoclave reactor + oven heating) and two types of starch solvent (distilled water and a mixture of distilled water and ethanol 1:1, v/v). The results showed that both cassava and yam starch granules modified using a hotplate at a heating temperature of 100 °C for 30 min were more badly damaged and smaller than those modified using autoclave reactor + oven heating at 140 °C for 1 h. However, the latter suffered more damage and were smaller in size when the heating time was increased to 3-5 h. All techniques applied in the modification increased the intensities of stretching vibration of O-H and C-H, and bound water bending vibration. The use of ethanol in the starch solvent enabled the starches to retain the shape and size of the granules despite the rearrangement of intra and intermolecular bonding as confirmed by FTIR spectra.
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39
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Demisli S, Chatzidaki MD, Xenakis A, Papadimitriou V. Recent progress on nano-carriers fabrication for food applications with special reference to olive oil-based systems. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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40
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Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films. Int J Biol Macromol 2022; 203:40-48. [PMID: 35077750 DOI: 10.1016/j.ijbiomac.2022.01.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/19/2022] [Indexed: 01/14/2023]
Abstract
Advanced carboxymethyl chitosan (CMCS) based functional films were fabricated by involving some amounts of gliadin/phlorotannin nanoparticles (GPNPs) using a solution casting method. GPNPs were synthesized by an antisolvent precipitation approach, and they presented a spherical morphology with a mean diameter of 145.30 ± 2.06 nm. The effect of GPNPs concentration on the structural, physical, antioxidant and antimicrobial properties of CMCS-GPNPs (C-G) functional films was evaluated. It was found that the added GPNPs were homogeneously distributed over the whole CMCS matrix, allowing to reduce the free volume of the nanocomposite matrix and subsequently improve the physical properties of the final film (evidenced by mechanical and water barrier properties). FT-IR spectra indicated the intermolecular interactions, such as hydrogen bonds and electrostatic interaction, within the matrix of the nanocomposite films were increased. Impressively, the anti-ultraviolet properties, antioxidant activity and antimicrobial behaviors of the as-formed C-G functional films were greatly enhanced compared to the pure CMCS film. All these results suggested that our as-prepared C-G nanocomposite films could be a promising food packaging material.
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41
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Jia R, Teng K, Huang J, Wei X, Qin Z. Hydrogen Bonding Crosslinking of Starch‐Polyvinyl Alcohol Films Reinforced by Ultrasound‐Assisted and Cellulose Nanofibers Dispersed Cellulose Nanocrystals. STARCH-STARKE 2022. [DOI: 10.1002/star.202100227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Rui‐Jing Jia
- School of Resources Environment and Materials Guangxi University Nanning 530000 China
- MOE Key Laboratory of New Processing Technology for Non‐ferrous Metals and Materials Nanning Guangxi 530004 China
| | | | | | - Xin Wei
- School of Resources Environment and Materials Guangxi University Nanning 530000 China
- MOE Key Laboratory of New Processing Technology for Non‐ferrous Metals and Materials Nanning Guangxi 530004 China
| | - Zhi‐Yong Qin
- School of Resources Environment and Materials Guangxi University Nanning 530000 China
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42
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Cui C, Ji N, Wang Y, Xiong L, Sun Q. Bioactive and intelligent starch-based films: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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43
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González‐Seligra P, Goyanes S, Famá L. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion. STARCH-STARKE 2021. [DOI: 10.1002/star.202100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Paula González‐Seligra
- CONICET Universidad Nacional del Oeste Belgrano 369, B1718 San Antonio de Padua Buenos Aires Argentina
| | - Silvia Goyanes
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
| | - Lucía Famá
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
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44
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Preparation of konjac glucomannan based films reinforced with nanoparticles and its effect on cherry tomatoes preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100701] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Lescano M, Vásquez N, Tarrillo S, Yoplac I, Velásquez‐Barreto FF. Development and Optimization of Biofilms Made from Potato or Arracacha Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- María Lescano
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Nerli Vásquez
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Silvia Tarrillo
- Facultad de Ciencias Agrarias Universidad Nacional Autónoma de Chota Chota 06121 Perú
| | - Ives Yoplac
- Facultad de Ingeniería Zootecnista Agronegocios y Biotecnología Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas. Chachapoyas Chachapoyas 01001 Perú
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46
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Du H, Liu C, Unsalan O, Altunayar-Unsalan C, Xiong S, Manyande A, Chen H. Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage. Int J Biol Macromol 2021; 184:463-475. [PMID: 34171252 DOI: 10.1016/j.ijbiomac.2021.06.121] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 01/15/2023]
Abstract
Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed and applied to monitor the freshness of fish fillets. The effects of different concentrations of RE as well as physical, mechanical, structural and functional properties of FMP/CS films were investigated. Films containing RE showed reduced water solubility and water vapor permeability and enhanced tensile strength and elongation at break. Results also showed good compatibility of the components and good dispersion of RE in the matrix. However, the content of RE (0.2%, v/v) added in the composite films produced aggregations and had negative effects on their film-forming properties. The antioxidant capacity of composite films was related to the level of RE and demonstrated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped with different films to evaluate the preservative effect. Results of thiobarbituric acid reactive substances, pH value, Free amino acid and total volatile basic nitrogen indicated that FMP/CS/RE composite film could protect the fish fillet well and inhibit the lipid oxidation. The developed FMP/CS/RE composite films possess the potential to be applied as edible films in the food packaging industry and food cold chain transportation.
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Affiliation(s)
- Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Chen Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Ozan Unsalan
- Ege University, Faculty of Science, Department of Physics, 35100 Bornova, Izmir, Turkey
| | - Cisem Altunayar-Unsalan
- Ege University Central Research Testing and Analysis Laboratory Research and Application Center, 35100 Bornova, Izmir, Turkey
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Hongli Chen
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province, Lanzhou University, Lanzhou 730000, PR China.
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47
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Sandoval JLS, Fonseca PER, Arévalo AOH, Sira EEP, Ricci J, Dufour D. Development and Characterization of Edible Films from Chachafruto (
Erythrina edulis
Triana) Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202000269] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jorge Leonardo Sandoval Sandoval
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Ciencias Agrarias Universidad Nacional de Colombia Sede Bogotá 111321 Colombia
| | - Pablo Emilio Rodríguez Fonseca
- Corporación Colombiana de Investigaciones Agropecuarias Agrosavia Centro de Investigación La Selva Rionegro Antioquia 054040 Colombia
| | | | - Elevina Eduviges Pérez Sira
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Ciencias Universidad Central de Venezuela Caracas 7097 Venezuela
| | - Julien Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) UMR QUALISUD Montpellier 34398 France
| | - Dominique Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) UMR QUALISUD Montpellier 34398 France
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48
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Hasheminya SM, Dehghannya J. Development and characterization of novel edible films based on Cordia dichotoma gum incorporated with Salvia mirzayanii essential oil nanoemulsion. Carbohydr Polym 2021; 257:117606. [DOI: 10.1016/j.carbpol.2020.117606] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/25/2020] [Accepted: 12/30/2020] [Indexed: 11/16/2022]
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49
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Mo X, Peng X, Liang X, Fang S, Xie H, Chen J, Meng Y. Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106506] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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50
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Edible Films from Carrageenan/Orange Essential Oil/Trehalose-Structure, Optical Properties, and Antimicrobial Activity. Polymers (Basel) 2021; 13:polym13030332. [PMID: 33494246 PMCID: PMC7864528 DOI: 10.3390/polym13030332] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/17/2021] [Accepted: 01/19/2021] [Indexed: 01/11/2023] Open
Abstract
The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.
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