Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene

Improving the oxidative stability of butter oil with nanoencapsulated Ferulago angulata essential oil during accelerated shelf-life storage

This experiment aimed to encapsulate Ferulago angulata essential oil (FEO) into the zein nanofibers through an electrospinning approach and evaluate their application in retarding the lipid oxidation of butter oil during accelerated shelf-life storage. The main constituents of FEO were α-pinene (35.08%), followed by limonene (21.85%) and ɣ-terpinene (8.03%), respectively. Based on the results of scanning electron microscopy, the obtained electrospun nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces and good continuity. The study findings showed that zein + FEO 1% and zein + FEO 1.5% nanofiber mats had better inhibitory effects to improve the oxidative stability of butter oil during accelerated storage for 24 days compared to the samples enriched with butylated hydroxytoluene 100 mg/Kg (P < 0.05). At the end of the study period, the peroxide value, thiobarbituric acid-reactive substances, p-anisidine value, and acid value of treated butter oils with zein + FEO 1% and zein + FEO 1.5% nanofiber mats were in the range of 0.79-1.03 meq oxygen/Kg, 0.35-0.45 MDA/Kg, 1.36-1.66, and 0.53-0.65 mg KOH/g, respectively.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-05980-8.

Antioxidant and antimicrobial activities of Myrtus communis essential oils in cold-stored lactic butter

BACKGROUND

The use of natural antioxidants and antimicrobials in dairy production can increase the variety of dairy-based products. In this study, the antioxidant and antimicrobial changes in lactic butter samples made from heat-treated creams and enriched with M. communis essential oils (EOs) were investigated.

RESULTS

The best lactic butter properties were achieved by optimizing the process at 70 and 80 °C. M. communis EOs decreased lipid oxidation and spoilage microorganism growth in lactic butter during cold storage. M. communis EOs have antioxidant and antimicrobial activity in lactic butter equal to that of ascorbyl palmitate. α-Pinene, p-cymene, limonene, 3-carene, 1,8-cineol, β-linalool, α-terpineol and myretenol are the major contributors to the antioxidant and antimicrobial activities of M. communis EOs. They exhibit antioxidant activity by neutralizing free radicals by donating hydrogen or acting as termination enhancers, and antimicrobial activity by disruption of cell membranes, which may result in the leakage of macromolecules or the loss of essential metabolites, ultimately leading to cell death during the storage of lactic butter samples.

CONCLUSION

The addition of M. communis EOs improves lactic butter stability equal to that of ascorbyl palmitate, and may be applied as a natural and effective preservative to maintain butter from lipid oxidation and microbial spoilage and enhance its safety.

PRACTICAL APPLICATIONS

The growing recognition of the health benefits of natural antioxidants, as opposed to synthetic ones, has led to the development of new applications for natural antioxidants. In this regard, M. communis L. EOs can be used to enhance the shelf stability of cold-stored lactic butter. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Water thermodynamics and lipid oxidation in stored whey butter

Whey butter is the result of the rational use of the whey component, which is cream whey. It is an alternative to milk cream butter. The aim of the presented study was to analyze the effect of storage conditions on water thermodynamics and cholesterol oxidation products as reliable markers of quality and safety. After 4 mo of storage, the water loss (at 3°C and 13°C) and water activity in whey butter (only at 13°C) were reduced. Three-factorial ANOVA showed that the value of water activity was independent of the type of butter in interaction with the storage temperature. The duration of the translational movement of water molecules from the inside of whey butter was definitely longer than in butter and shortened with storage time. This was in contrast to butter. For whey butter stored at 13°C, the kinetics of the movement of water molecules was at the highest speed. In the case of whey butter and butter, the higher storage temperature almost doubled the gloss. Increasing the temperature to 13°C resulted in different yellowness index, chroma, and browning index between whey butter and butter. There were no statistically significant differences in the percentage of fatty acids and triacylglycerols in whey butter and milk cream butter during storage. In whey butter, compared with butter, the cholesterol content was higher, but the amount of cholesterol oxidation products was smaller. However, in whey butter, these amounts increased significantly. The presence of epoxides and their transformation products (i.e., triol cholesterol) was found in storage whey butter.

Enhancement of a hybrid colorimetric film incorporating Origanum compactum essential oil as antibacterial and monitor chicken breast and shrimp freshness

Recently, intelligent packaging has combined several functions, including monitoring and preserving food freshness in real-time. This study was developed a hybrid film (active/ colorimetric) based on AM/CPC/9%SFW as a carrier of Origanum compactum essential oil (OC) in various concentrations (0%, 1%, 1.25%, and 1.5% v/v). The film's emulsions showed homogeneity regarding particle size, polydispersity index, and ζ -potential. Hybrid films' morphological, mechanical, water and light barrier, thermal, and antioxidant properties were enhanced with an increased OC. Interestingly, all films rapidly responded to pH/NH3 and reflected different colors. In the hybrid films, an inhibition effect against gram-positive (Staphylococcus aureus) and gram-negative (Escherichia coli) bacteria and OC (1.5%) film exhibited a large inhibition zone attained diameters of 37.33 and 15.67 mm, respectively, in the disc diffusion test. Outstanding, AM/CPC/9%SFW/1.5 %OC film displayed the ability to preserve and monitor chicken breast and shrimp freshness to 33 and 21 h, respectively, during storage at 25 °C.

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches

Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.

Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review

Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.

Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

Carum copticum essential oil (CEO) is known as a valuable active food and pharmaceutical ingredient with antimicrobial and antioxidant activities. Solid lipid nanoparticles incorporated with CEO can overcome their limitations, namely low physicochemical stability and water solubility. In the current study, the antimicrobial and antioxidant activity of free and nanoencapsulated CEO were measured. The results revealed that although the nanoparticles of CEO had higher DPPH radical scavenging activity compared to free CEO, the antimicrobial activity of free CEO toward Escherichia coli and Listeria monocytogenes was higher than nanoparticles. Fish burger samples coated with free and nanoencapsulated CEO and stored for 12 days at 4°C. Alginate coating without CEO was considered as a control sample. The mean zeta potential, particle size, and polydispersity index (PDI) of nanoparticles were 19.18 ± 0.9 mV, 286.5 ± 18.2 nm, and 0.32 ± 0.01, respectively. The results revealed that lipid oxidation, microbial growth, and production of total volatile basic nitrogen in fish burger samples coated with alginate enriched with nanoencapsulated CEO were lower than free CEO. The main volatile compounds of CEO were para-cymene, γ-terpinene, and thymol, which were responsible for the antioxidant and antimicrobial activity of CEO. The data obtained by the current study suggest the application of alginate coating with CEO in form of nanoparticle to enhance fish burgers' shelf life stored at 4°C.

Nanoclays-containing bio-based packaging materials: properties, applications, safety, and regulatory issues

Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The incorporation of nanoclays into the packaging matrix improves the mechanical and barrier properties and at the same time prolongs the biodegradation of the packaging material. The purpose of this article is to examine the development of nanoclay-based food packaging materials. The review article highlights the current state of research on bio-based polymers with nanoclay for food packaging. In addition, the report analyses the mechanical, barrier, and antibacterial characteristics of nanoclay-based food packaging materials. Finally, it discusses the migration of nanoclays, toxicity levels, and the legislation associated with the application of nanoclays.

Graphical abstract

Biopolymer Food Packaging Films Incorporated with Essential Oils

Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

Application of cellulose plate modified with encapsulated Cinnamomum zelanicum essential oil in active packaging of walnut kernel

In this study, Cinnamomum zelanicum essential oil was encapsulated with β-cyclodextrin and sodium caseinate (EO/BCD/Ca) and nanoemulsion was optained. In order to encapsulation of essential oil, different formulations of nanoemulsions containing essential oil were produced by ultrasound method and the effect of different polymers on the particle size and turbidity of the nanoemulsion was investigated. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) techniques were used to study the structure and morphology of the produced nanoemulsions. Cinnamomum zelanicum essential oil encapsulated with β-cyclodextrin and sodium caseinate was used to modify porous cellulose plates (Cel/EO/BCD/Ca). Cellulose/encapsulated essential oil plates were used to package the walnut kernel to control oxidative changes during storage. The effect of packaging type (under vacuum and ordinal), plate type and storage time on quality control of walnut kernel and oil extracted from walnut kernel was investigated. The results showed that the particle size of essential oil, essential oil/β-cyclodextrin and essential oil/β-cyclodextrin/sodium caseinate were in the range of 84-85, 713-713 and 237-234 (nm), respectively. The encapsulation efficiency of both formulations was above 70%. Zeta potential was negative for essential oil/β-cyclodextrin/sodium caseinate samples and free essential oil samples. The effect of different polymers on the turbidity of emulsions was significant. The results of sensory evaluation of walnut kernel showed that the use of encapsulated essential oil compared to free essential oil caused the protection of color, taste and other quality characteristics during storage. Also, the essential oil encapsulated with β-cyclodextrin/sodium caseinate had a greater effect on quality control of walnut kernel and its oil than the essential oil encapsulated with β-cyclodextrin. Also, the quality characteristics of walnut kernels and walnut kernel oil packed in vacuum conditions were better than walnut kernels and walnut kernel oil packed in non-vacuum conditions during storage.

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H₂O₂, except the chives extract at 10 μg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.

A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging

With an increasing demand for a novel, eco-friendly, high-performance packaging material "bio-nanocomposites" has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the multifunctional properties of the bio-nanocomposite materials, has the potential to improve the quality and safety of the food together with no /or fewer negative impact on the environment. However, more studies need to be performed on bio-nanocomposite materials to determine the migration levels and formulate relevant legislation.

Nanocomposite base on carboxymethylcellulose hydrogel: Simultaneous absorbent of ethylene and humidity to increase the shelf life of banana fruit

The main purpose of this study was to increase shelf life of banana using active hydrogel. For this purpose, carboxymethylcellulose/nanofiber cellulose/potassium permanganate (CMC/NFC/KMnO₄) hydrogel film was prepared. The morphology and physicochemical properties of CMC hydrogels was investigated. The prepared films were used as humidity/ethylene absorbent in banana packaging for 30 days at 0 and 25 °C. The physical, mechanical and sensory properties of bananas were studied during storage. SEM images confirmed the presence of nanofibers in the hydrogel structure. NFC and KMnO₄ increased the tensile strength of the film and decreased its elongation. On the 15th day of storage, bananas packaged with optimal active hydrogel (CMC/NFC/KMnO₄) at 25 °C had a flavor of 3 and a general acceptance of 3.5, while control bananas had a flavor of 0.5 and a general acceptance of less than 1. On the 30th day of storage, bananas packaged with optimal active hydrogel at 25 °C had a toughness of 4 (N·s) and a firmness of 20 (N), while control bananas had a toughness of about 1 (N·s) and a firmness of about 8 (N). On the 30th day of storage, the humidity inside the package of bananas packed with the optimum active hydrogel at 25 °C was 59.5%, while the humidity in the control packages was 85%, indicating that the hydrogel was able to absorb the moisture inside the package. Totally it can be said that CMC/NFC/KmnO₄ hydrogel can increase shelf life of a banana by simultaneously controlling ethylene and humidity in food packaging.