1
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Nath PC, Sharma R, Mahapatra U, Mohanta YK, Rustagi S, Sharma M, Mahajan S, Nayak PK, Sridhar K. Sustainable production of cellulosic biopolymers for enhanced smart food packaging: An up-to-date review. Int J Biol Macromol 2024; 273:133090. [PMID: 38878920 DOI: 10.1016/j.ijbiomac.2024.133090] [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: 04/12/2024] [Revised: 06/01/2024] [Accepted: 06/09/2024] [Indexed: 06/20/2024]
Abstract
Biodegradable and sustainable food packaging (FP) materials have gained immense global importance to reduce plastic pollution and environmental impact. Therefore, this review focused on the recent advances in biopolymers based on cellulose derivatives for FP applications. Cellulose, an abundant and renewable biopolymer, and its various derivatives, namely cellulose acetate, cellulose sulphate, nanocellulose, carboxymethyl cellulose, and methylcellulose, are explored as promising substitutes for conventional plastic in FP. These reviews focused on the production, modification processes, and properties of cellulose derivatives and highlighted their potential for their application in FP. Finally, we reviewed the effects of incorporating cellulose derivatives into film in various aspects of packaging properties, including barrier, mechanical, thermal, preservation aspects, antimicrobial, and antioxidant properties. Overall, the findings suggest that cellulose derivatives have the potential to replace conventional plastics in food packaging applications. This can contribute to reducing plastic pollution and lessening the environmental impact of food packaging materials. The review likely provides insights into the current state of research and development in this field and underscores the significance of sustainable food packaging solutions.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India; Nano-biotechnology and Translational Knowledge Laboratory, Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Ramesh Sharma
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Uttara Mahapatra
- Department of Chemical Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Yugal Kishore Mohanta
- Nano-biotechnology and Translational Knowledge Laboratory, Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam-603103, Tamil Nadu, India
| | - Sarvesh Rustagi
- Department of Food Technology, Uttaranchal University, Dehradun 248007, India
| | - Minaxi Sharma
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation (CBI), University of Nottingham Ningbo China, Ningbo 315000, China
| | - Shikha Mahajan
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana 141004, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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2
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Tang Z, Lin X, Yu M, Yang J, Li S, Mondal AK, Wu H. A review of cellulose-based catechol-containing functional materials for advanced applications. Int J Biol Macromol 2024; 266:131243. [PMID: 38554917 DOI: 10.1016/j.ijbiomac.2024.131243] [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: 12/26/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
With the increment in global energy consumption and severe environmental pollution, it is urgently needed to explore green and sustainable materials. Inspired by nature, catechol groups in mussel adhesion proteins have been successively understood and utilized as novel biomimetic materials. In parallel, cellulose presents a wide class of functional materials rating from macro-scale to nano-scale components. The cross-over among both research fields alters the introduction of impressive materials with potential engineering properties, where catechol-containing materials supply a general stage for the functionalization of cellulose or cellulose derivatives. In this review, the role of catechol groups in the modification of cellulose and cellulose derivatives is discussed. A broad variety of advanced applications of cellulose-based catechol-containing materials, including adhesives, hydrogels, aerogels, membranes, textiles, pulp and papermaking, composites, are presented. Furthermore, some critical remaining challenges and opportunities are studied to mount the way toward the rational purpose and applications of cellulose-based catechol-containing materials.
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Affiliation(s)
- Zuwu Tang
- School of Materials and Packaging Engineering, Fujian Polytechnic Normal University, Fuzhou, Fujian 350300, PR China
| | - Xinxing Lin
- School of Materials and Packaging Engineering, Fujian Polytechnic Normal University, Fuzhou, Fujian 350300, PR China
| | - Meiqiong Yu
- School of Materials and Packaging Engineering, Fujian Polytechnic Normal University, Fuzhou, Fujian 350300, PR China; College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350108, PR China; National Forestry and Grassland Administration Key Laboratory of Plant Fiber Functional Materials, Fuzhou, Fujian 350108, PR China
| | - Jinbei Yang
- School of Materials and Packaging Engineering, Fujian Polytechnic Normal University, Fuzhou, Fujian 350300, PR China
| | - Shiqian Li
- School of Materials and Packaging Engineering, Fujian Polytechnic Normal University, Fuzhou, Fujian 350300, PR China
| | - Ajoy Kanti Mondal
- Institute of National Analytical Research and Service, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka 1205, Bangladesh.
| | - Hui Wu
- College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350108, PR China; National Forestry and Grassland Administration Key Laboratory of Plant Fiber Functional Materials, Fuzhou, Fujian 350108, PR China.
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3
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Płoska J, Garbowska M, Rybak K, Berthold-Pluta A, Stasiak-Różańska L. Study on application of biocellulose-based material for cheese packaging. Int J Biol Macromol 2024; 264:130433. [PMID: 38408577 DOI: 10.1016/j.ijbiomac.2024.130433] [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: 11/02/2023] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 02/28/2024]
Abstract
Bacterial cellulose (BC, biocellulose) is a natural polymer of microbiological origin that meets the criteria of a biomaterial for food packaging. The aim of the research was to obtain biocellulose and test its chemical as well as physical characterization as a potential packaging for Dutch-type cheeses. Four variants of biocellulose-based material were obtained: not grinded and grinded variants obtained from YPM medium (YPM-BCNG and YPM-BCG, respectively) and not grinded and grinded variants from acid whey (AW) (AW-BCNG and AW-BCG, respectively). It was demonstrated that AW-BCNG exhibited the highest thermostability and the highest degradation temperature (348 °C). YPM-BCG and YPM-BCNG demonstrated higher sorption properties (approx. 40 %) compared to AW-BCG and AW-BCNG (approx. 15 %). Cheese packaged in biocellulose (except for YPM-BCNG) did not differ in water, fat, or protein content compared to the control cheese. All of the biocellulose packaging variants provided the cheeses with protection against unfavourable microflora. It was demonstrated that cheeses packaged in biocellulose were characterized by lower hardness, fracturability, gumminess, and chewiness than the control cheese sample. The results obtained indicate that BC may be a suitable packaging material for ripening cheeses, which shows a positive impact on selected product features.
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Affiliation(s)
- J Płoska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - M Garbowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - K Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - A Berthold-Pluta
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - L Stasiak-Różańska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
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4
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Brandelli A, Lopes NA, Pinilla CMB. Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products. Foods 2023; 12:2549. [PMID: 37444286 DOI: 10.3390/foods12132549] [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: 05/29/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Nathalie Almeida Lopes
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Dairy Technology Center, Institute of Food Technology, Campinas 13083-015, Brazil
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5
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Ranjha MMAN, Shafique B, Aadil RM, Manzoor MF, Cheng JH. Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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6
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Nath PC, Debnath S, Sharma M, Sridhar K, Nayak PK, Inbaraj BS. Recent Advances in Cellulose-Based Hydrogels: Food Applications. Foods 2023; 12:foods12020350. [PMID: 36673441 PMCID: PMC9857633 DOI: 10.3390/foods12020350] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Shubhankar Debnath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut-Condorcet, 7800 Ath, Belgium
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education, Coimbatore 641021, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
- Correspondence: (P.K.N.); or (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Correspondence: (P.K.N.); or (B.S.I.)
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7
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Yilmaz MT, Hassanein WS, Alkabaa AS, Ceylan Z. Electrospun eugenol-loaded gelatin nanofibers as bioactive packaging materials to preserve quality characteristics of beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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8
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Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture-dependent and independent methods. Food Sci Nutr 2022; 11:828-837. [PMID: 36789043 PMCID: PMC9922113 DOI: 10.1002/fsn3.3117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/09/2022] Open
Abstract
Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high-protein content (30.13 ± 2.99%) and low-fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high-temperature (85°C-90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf-life of cheese. The indigenous spore-forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf-life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Fu‐Chao Wang
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
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9
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2601-2617. [PMID: 36123813 DOI: 10.1080/10408398.2022.2124506] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Safa Kooki
- Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mahmood Alizadeh-Sani
- Division of Food safety and hygiene, Department of Environmental Health Engineering, School of public health, Tehran University of medical sciences, Tehran, Iran
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10
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:molecules27175604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
- Correspondence: ; Tel.: +60-88320000 (ext. 8713); Fax: +60-88-320993
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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11
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Nada AA, Ali EA, Shazly AB, Fouad MT, Al‐Moghazy M, Abdellatif FHH. Non‐leaching antimicrobial Cellulose‐based membrane for food packaging: Effect on food borne bacteria, probiotic bacteria and spoilage of Karish cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ahmed Ali Nada
- Pre‐treatment and Finishing of Cellulosic Fibers Department Textile Research Institute, National Research Centre (Scopus Affiliation ID 60014618) Giza Egypt
| | - Eman AboBakr Ali
- Polymers & Pigments Department Chemical Industries Research Institute, National Research Centre Giza Egypt
| | - Ahmed Behdal Shazly
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Center Giza Egypt
| | - Mohamed T. Fouad
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Center Giza Egypt
| | - Marwa Al‐Moghazy
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Center Giza Egypt
| | - Faten Hassan Hassan Abdellatif
- Pre‐treatment and Finishing of Cellulosic Fibers Department Textile Research Institute, National Research Centre (Scopus Affiliation ID 60014618) Giza Egypt
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12
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Tian Y, Huang X, Cheng Y, Niu Y, Ma J, Zhao Y, Kou X, Ke Q. Applications of adhesives in textiles: A review. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111089] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Ali EA, Nada AA, Al-Moghazy M. Self-stick membrane based on grafted gum Arabic as active food packaging for cheese using cinnamon extract. Int J Biol Macromol 2021; 189:114-123. [PMID: 34418416 DOI: 10.1016/j.ijbiomac.2021.08.071] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/21/2021] [Accepted: 08/09/2021] [Indexed: 10/20/2022]
Abstract
Encapsulation of volatile essential oils has been investigated to provide an active food packaging (AFP) material with more control over their fast release and pungent smell. In this work, Gum Arabic-based adhesive membrane was developed as a self-stick AFP material, delivering cinnamon essential oil (CEO) in vapor phase. Gum Arabic (GA) was grafted with butyl acrylate (BA) and hydroxyethyl methacrylate [GA-g-poly(BA-HEMA)]. Adhesive membrane was characterized by means of spectral, physicochemical and rheological analysis. GA-adhesive membrane made of 5% wt/v GA, 3.5 m mol HEMA, and 87 m mol BA with 21 N/m tack are loaded with 4, 8 and 10% v/v of CEO and used for antimicrobial bioassays. GA-g-poly(BA-HEMA) membrane prolonged CEO release up to 2 days. 8%v/v CEO showed superior activities against both Gram negative and positive bacteria. Shelf-life of cheese samples, packed with the self-stick membranes loaded with cinnamon extract, has extended from 3 to 8 weeks. Cheese samples that inoculated with shiga toxin producing E. coli O157:H7 and packed in plastic boxes with the self-stick AFP (4, 8 and 10 % CEO), showed significant reduction in the total bacteria counts.
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Affiliation(s)
- Eman AboBakr Ali
- Polymers & Pigments Department, Chemical Industries Research Division, National Research Centre, Dokki, Giza 12211, Egypt
| | - Ahmed A Nada
- Pre-treatment and Finishing of Cellulosic Fibers Department, Textile Research Division, National Research Centre (Scopus Affiliation ID 60014618), Dokki, Giza 12211, Egypt.
| | - Marwa Al-Moghazy
- Dairy Science Department, Food Industries and Nutrition Research Division, National Research Centre, Dokki, Giza 12211, Egypt
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14
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Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101230] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Liu Y, Ahmed S, Sameen DE, Wang Y, Lu R, Dai J, Li S, Qin W. A review of cellulose and its derivatives in biopolymer-based for food packaging application. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.016] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110800] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Mohamed AL, Soliman AA, Ali EA, Abou-Zeid NY, Nada AA. Hydrogel bioink based on clickable cellulose derivatives: Synthesis, characterization and in vitro assessment. Int J Biol Macromol 2020; 163:888-897. [DOI: 10.1016/j.ijbiomac.2020.07.068] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 12/15/2022]
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19
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Nada AA, Ali EA, Soliman AAF, Shen J, Abou-Zeid NY, Hudson SM. Multi-layer dressing made of laminated electrospun nanowebs and cellulose-based adhesive for comprehensive wound care. Int J Biol Macromol 2020; 162:629-644. [PMID: 32574744 DOI: 10.1016/j.ijbiomac.2020.06.184] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/05/2020] [Accepted: 06/19/2020] [Indexed: 01/17/2023]
Abstract
In this work, multi-layer wound dressing was made of laminated layers of electrospun fibers supported by adhesive sheet. Graft copolymerization of methyl methacrylate (MMA) and 2-Ethyl-1-hexyl acrylate (EHA) onto carboxymethyl cellulose (CMC) was conducted to obtain an adhesive sheet with 1.52 (N/cm2) loop tack, 1.7 (N/cm) peel strength and 25 s shear strength. Diclofenac sodium, anti-inflammatory drug, was loaded to the adhesive sheet with encapsulation efficiency 73%. The contact layer to wound was made of synthesized anti-bleeding agents, chitosan iodoacetamide (CI) loaded into electrospun polyvinyl alcohol (PVA) fibers. It was fabricated from fiber diameter 300 nm by electrospinning of 5% wt/v of CI (D.S. 18.7%) mixed with 10% wt/v PVA, at 20 kV and 17 cm airgap. The second, pain-relief layer was fabricated by encapsulating up to 50% wt/wt of capsaicin into gelatin nanofibers (197 nm) crosslinked by glyoxal. The third, antimicrobial layer was fabricated from PVA electrospun fibers loaded with 2% wt/wt gentamicin. Biocompatibility test showed insignificant adverse effects of the fabricated layers on fibroblast cells. Animal test on rat showed accelerated wound healing from 21 to 7 days for the multi-layer dressing. Histopathological findings corroborated the intactness of the epidermis layer of the treated samples.
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Affiliation(s)
- Ahmed A Nada
- Pre-treatment and Finishing of Cellulosic Textiles Dept., Textile Research Division, National Research Centre (Scopus Affiliation ID 60014618), Dokki, Giza, Egypt.
| | - Eman A Ali
- Polymers & Pigments Dept., Chemical Industries Research Division, National Research Centre, Dokki, Giza, Egypt
| | - Ahmed A F Soliman
- Department of Pharmacognosy, Pharmaceutical and Drug Industries Division, National Research Centre, Dokki, Giza, Egypt
| | - Jialong Shen
- Department of Textile Engineering Chemistry & Science, North Carolina State University, Raleigh, NC 27695-8301, United States
| | - Nabil Y Abou-Zeid
- Pre-treatment and Finishing of Cellulosic Textiles Dept., Textile Research Division, National Research Centre (Scopus Affiliation ID 60014618), Dokki, Giza, Egypt
| | - Samuel M Hudson
- Department of Textile Engineering Chemistry & Science, North Carolina State University, Raleigh, NC 27695-8301, United States
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