1
|
Borges JC, de Almeida Campos LA, Kretzschmar EAM, Cavalcanti IMF. Incorporation of essential oils in polymeric films for biomedical applications. Int J Biol Macromol 2024; 269:132108. [PMID: 38710258 DOI: 10.1016/j.ijbiomac.2024.132108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/18/2024] [Accepted: 05/03/2024] [Indexed: 05/08/2024]
Abstract
Natural and synthetic biodegradable polymers are widely used to obtain more sustainable films with biological, physicochemical, and mechanical properties for biomedical purposes. The incorporation of essential oils (EOs) in polymeric films can optimize the biological activities of these EOs, protect them from degradation, and serve as a prototype for new biotechnological products. This article aims to discuss updates over the last 10 years on incorporating EOs into natural and synthetic biodegradable polymer films for biomedical applications. Chitosan, alginates, cellulose, and proteins such as gelatine, silk, and zein are among the natural polymers most commonly used to prepare biodegradable films for release EOs. In addition to these, the most cited synthetic biodegradable polymers are poly(L-lactide) (PLA), poly(vinyl alcohol) (PVA), and poly(ε-caprolactone) (PCL). The EOs of clove, cinnamon, tea tree, eucalyptus, frankincense, lavender, thyme and oregano incorporated into polymeric films have been the most studied EOs in recent years in the biomedical field. Biomedical applications include antimicrobial activity against pathogenic bacteria and fungi, anticancer activity, potential for tissue engineering and regeneration with scaffolds and wound healing as dressings. Thus, this article reports on the importance of incorporating EOs into biodegradable polymer films, making these systems especially attractive for various biomedical applications.
Collapse
Affiliation(s)
- Joyce Cordeiro Borges
- Federal University of Pernambuco (UFPE), Keizo Asami Institute (iLIKA), Recife, Pernambuco, Brazil
| | | | | | - Isabella Macário Ferro Cavalcanti
- Federal University of Pernambuco (UFPE), Keizo Asami Institute (iLIKA), Recife, Pernambuco, Brazil; Federal University of Pernambuco (UFPE), Laboratory of Microbiology and Immunology, Academic Center of Vitória (CAV), Vitória de Santo Antão, Pernambuco, Brazil.
| |
Collapse
|
2
|
Zhou S, Peng H, Zhao A, Yang X, Lin D. Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions. Int J Biol Macromol 2024; 269:131875. [PMID: 38677701 DOI: 10.1016/j.ijbiomac.2024.131875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/15/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
The aim of this study was to develop novel konjac glucomannan (KGM)-based highly antibacterial active films, where five types of films were prepared and compared. The microstructure results showed that KGM-based films loaded with thyme essential oil (TEO) through bacterial cellulose nanofibers/Ag nanoparticles (BCNs/Ag nanoparticles) stabilized Pickering emulsions (Type V films) displayed the smoothest surface and the most evenly dispersed TEO droplets as compared with the other four types of films. Moreover, Type V films showed the highest contact angle value (86.28°), the best thermal stability and mechanical properties. Furthermore, Type V films presented the highest total phenol content (13.23 mg gallic acid equivalent/g film) and the best antioxidant activity (33.96 %) as well as the best sustained-release property, thus showing the best antibacterial activity, which was probably due to that BCNs/Ag nanoparticles and TEO displayed a synergistic effect to some extent. Consequently, Type V film-forming solutions were used as coatings for tangerines. The results showed that the tangerines treated with Type V coatings displayed excellent fresh-keeping properties. Therefore, the coatings, KGM-based film-forming solutions loaded with TEO through BCNs/Ag nanoparticles stabilized Pickering emulsions, have great potential for the preservation of fruits and vegetables.
Collapse
Affiliation(s)
- Siyu Zhou
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Haonan Peng
- Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
| |
Collapse
|
3
|
Cui Y, Zhang R, Cheng M, Li M, Wang X. Development and application of mathematical modeling of thymol release from environmental-responsive potato starch active packaging films. Int J Biol Macromol 2024; 271:132353. [PMID: 38763250 DOI: 10.1016/j.ijbiomac.2024.132353] [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: 11/24/2023] [Revised: 04/10/2024] [Accepted: 05/11/2024] [Indexed: 05/21/2024]
Abstract
Traditional active packaging materials are easily affected by the environment, resulting in their inability to release active substances in specified quantities at specified times and locations. In this study, MCM-41 was used as a thymol (THY) carrier and added to the potato starch (PS) matrix to design an intelligent release active packaging film based on storage microenvironment. MCM-41 encapsulation improved thermal stability of THY. THY-MCM-41 addition significantly improved the tensile strength (TS, 7.18 MPa) of the film (P < 0.05) and endowed the film excellent gas and water barrier protection. THY release was responsive to temperature and relative humidity (RH), and the First-order model better explained the THY release pattern (R2 > 0.980). The THY-MCM-41/PS film exhibited long-term antibacterial effect during 10-day storage due to the sustained release of THY. Additionally, strawberries packaged in the THY-MCM-41/PS film exhibited the best sensory characteristics during 5-day storage (25 °C and 50 % RH). Overall, the present THY-MCM-41/PS film provides a novel alternative for the sustained release of active substances in order to achieve the excellent preservation of goods such as fruits and vegetables.
Collapse
Affiliation(s)
- Yingjun Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Mengge Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| |
Collapse
|
4
|
Deng N, Hu Z, Li H, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J, Cai Y. Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films. Int J Biol Macromol 2024; 260:129340. [PMID: 38262831 DOI: 10.1016/j.ijbiomac.2024.129340] [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: 08/14/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/25/2024]
Abstract
Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.
Collapse
Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhiqiang Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China.
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
| |
Collapse
|
5
|
Su X, Li B, Chen S, Wang X, Song H, Shen B, Zheng Q, Yang M, Yue P. Pore engineering of micro/mesoporous nanomaterials for encapsulation, controlled release and variegated applications of essential oils. J Control Release 2024; 367:107-134. [PMID: 38199524 DOI: 10.1016/j.jconrel.2024.01.005] [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: 07/20/2023] [Revised: 12/09/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Essential oils have become increasingly popular in fields of medical, food and agriculture, owing to their strongly antimicrobial, anti-inflammation and antioxidant effects, greatly meeting demand from consumers for healthy and safe natural products. However, the easy volatility and/or chemical instability of active ingredients of essential oils (EAIs) can result in the loss of activity before realizing their functions, which have greatly hindered the widely applications of EAIs. As an emerging trend, micro/mesoporous nanomaterials (MNs) have drawn great attention for encapsulation and controlled release of EAIs, owing to their tunable pore structural characteristics. In this review, we briefly discuss the recent advances of MNs that widely used in the controlled release of EAIs, including zeolites, metal-organic frameworks (MOFs), mesoporous silica nanomaterials (MSNs), and provide a comprehensive summary focusing on the pore engineering strategies of MNs that affect their controlled-release or triggered-release for EAIs, including tailorable pore structure properties (e.g., pore size, pore surface area, pore volume, pore geometry, and framework compositions) and surface properties (surface modification and surface functionalization). Finally, the variegated applications and potential challenges are also given for MNs based delivery strategies for EAIs in the fields of healthcare, food and agriculture. These will provide considerable instructions for the rational design of MNs for controlled release of EAIs.
Collapse
Affiliation(s)
- Xiaoyu Su
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Biao Li
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Shuiyan Chen
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xinmin Wang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Hao Song
- Australian Institute for Bioengineering and Nanotechnology, the University of Queensland, Brisbane 4072, Australia
| | - Baode Shen
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Qin Zheng
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Pengfei Yue
- Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China.
| |
Collapse
|
6
|
Khaledian Y, Moshtaghi H, Shahbazi Y. Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde. Food Chem 2024; 434:137462. [PMID: 37734152 DOI: 10.1016/j.foodchem.2023.137462] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 08/21/2023] [Accepted: 09/11/2023] [Indexed: 09/23/2023]
Abstract
This experiment was conducted with the objectives of developing bilayer nanofiber mats based on potato starch-turnip peel extract (PS-TPE) and guar gum-cinnamaldehyde (GG-CA) for freshness monitoring and enhancing the quality of lamb meat during cooled storage conditions. Encapsulating CA/TPE into the nanofibers resulted in reduced tensile strength, water vapor permeability, moisture content, and water solubility. Colorimetric nanofibers, including PS-GG-TPE 6%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1%, presented red color at pH 1-4, purplish red at pH 5-7, green at pH 8-10, and brown at pH 11-12. The color of PS-GG-TPE 6% nanofiber mats changed from white to purplish red, signaling that the lamb meats had turned from fresh to spoiled. PS-GG-CA 1%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1% nanofibers have the potential to be utilized to control the growth of spoilage-related microorganisms for extending the shelf-life of fresh lamb meat under cooled storage conditions up to 13 days.
Collapse
Affiliation(s)
- Yousef Khaledian
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran
| | - Hamdollah Moshtaghi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
| |
Collapse
|
7
|
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.
Collapse
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
| |
Collapse
|
8
|
Acharya DR, Liu S, Lu H, Albashir D, Koirala P, Shi Y, Chen Q. Nanoemulsion-integrated gelatin/bacterial cellulose nanofibril-based multifunctional film: Fabrication, characterization, and application. Int J Biol Macromol 2024; 257:128341. [PMID: 38029904 DOI: 10.1016/j.ijbiomac.2023.128341] [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: 10/01/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/01/2023]
Abstract
The current requirements of food safety regulations and the environmental impact stemming from plastic packaging can only be addressed by developing suitable bio-nanocomposite films. Therefore, this study is dedicated to the fabrication of multifunctional film composed of gelatin, bacterial cellulose nanofibrils (BCNF), and black pepper essential oil nanoemulsion (BPEONE) and application for duck meat preservation. BCNF was prepared through ultrasonication of cellulose derived from Komagataeibacter xylinus. BPEONE observed spherical morphology with a diameter ranging from 83.7 to 118 nm. A film matrix containing a higher gelatin proportion than BCNF was more effective in trapping BPEONE. However, increasing the BPEONE fraction showed more surface abrasion and voids in the film morphology. A flexible film with good interaction, crystallinity, and greater thermal stability (421 °C) was developed. Nevertheless, film hydrophobicity (118.89°) declined, resulting in a notable effect on water solubility, swelling, and water vapor permeability. Moreover, the film had improved antibacterial and antioxidant activities, coupled with controlled release characteristics. Consequently, the developed film effectively retarded the lipid oxidation, inhibited microbial growth, and extended the shelf life of duck meat at refrigeration (4 °C) by 3 days, and made the film a promising alternative in the realm of bio-active packaging technology.
Collapse
Affiliation(s)
- Dev Raj Acharya
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Siyu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dafaallah Albashir
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China.
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Centre of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China.
| |
Collapse
|
9
|
Xie Q, Liu X, Zhang Y, Liu G. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO 2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging. Int J Biol Macromol 2023; 252:126532. [PMID: 37634783 DOI: 10.1016/j.ijbiomac.2023.126532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.
Collapse
Affiliation(s)
- Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xuexia Liu
- College of Life Science, Ningxia University, Yinchuan 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| |
Collapse
|
10
|
Trodtfeld F, Tölke T, Wiegand C. Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility. Gels 2023; 9:740. [PMID: 37754421 PMCID: PMC10531018 DOI: 10.3390/gels9090740] [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: 08/17/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers.
Collapse
Affiliation(s)
- Franziska Trodtfeld
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Tina Tölke
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Cornelia Wiegand
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
| |
Collapse
|
11
|
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.
Collapse
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
| |
Collapse
|
12
|
Jafarzadeh S, Forough M, Kouzegaran VJ, Zargar M, Garavand F, Azizi-Lalabadi M, Abdollahi M, Jafari SM. Improving the functionality of biodegradable food packaging materials via porous nanomaterials. Compr Rev Food Sci Food Saf 2023; 22:2850-2886. [PMID: 37115945 DOI: 10.1111/1541-4337.13164] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/30/2023]
Abstract
Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.
Collapse
Affiliation(s)
- Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Turkey
| | | | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Ireland
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
13
|
Adeyemi SB, Akere AM, Orege JI, Ejeromeghene O, Orege OB, Akolade JO. Polymeric nanoparticles for enhanced delivery and improved bioactivity of essential oils. Heliyon 2023; 9:e16543. [PMID: 37484246 PMCID: PMC10360594 DOI: 10.1016/j.heliyon.2023.e16543] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 07/25/2023] Open
Abstract
Essential oils are volatile constituents that give aromatic plants their characteristic odour. The application of these plant actives in food, agriculture, pharmaceutics, and cosmetics has been widely studied. Aromatherapy, a complementary therapy involving the use of essential oils to treat several diseases ranging from microbial infections to metabolic dysfunctions, has been utilised for centuries. Anticancer, antimicrobial, and anti-inflammatory activities are well-established among other pharmacological properties of these aromatic oils. The oils, which are composed mainly of terpene-based compounds, have also been explored as nutraceuticals, alternative green preservatives, and functional additives in foods. However, due to their physicochemical properties, viz high volatility and low aqueous solubility, essential oil delivery to target receptors were challenging when administered as chemotherapeutics. Hence, formulating essential oils with suitable excipients to enhance their delivery and bioavailability, invariably improving their bioactivity and therapeutic efficacy becomes expedient. Nanotechnology presents a unique strategy to develop a particulate delivery system for the controlled, sustained, and extended release of essential oils. In this review, we examine and summarize the trends and developments in the formulation of essential oils using polymeric nanoparticles.
Collapse
Affiliation(s)
| | - Aishat Mojisola Akere
- Public Library of Science (PLOS), The Bradfield Centre, 184 Cambridge Science Park, Milton, Cambridge, CB4 0GA, United Kingdom
| | - Joshua Iseoluwa Orege
- Ekiti State University, Ado-Ekiti, PMB 5363, Ekiti State, Nigeria
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Onome Ejeromeghene
- School of Chemistry and Chemical Engineering, Southeast University, Jiangning District, Nanjing, Jiangsu Province, 211189, PR China
| | | | - Jubril Olayinka Akolade
- Biotechnology Advanced Research Centre, Sheda Science and Technology Complex, Abuja, Nigeria
- Department of Biotechnology, Baze University, Abuja, Nigeria
| |
Collapse
|
14
|
Li XL, Shen Y, Hu F, Zhang XX, Thakur K, Rengasamy KRR, Khan MR, Busquets R, Wei ZJ. Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation. Int J Biol Macromol 2023; 242:124767. [PMID: 37164134 DOI: 10.1016/j.ijbiomac.2023.124767] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.
Collapse
Affiliation(s)
- Xiao-Li Li
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, KT1 2EE, Surrey, England, the United Kingdom of Great Britain and Northern Ireland
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Rosa Busquets
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| |
Collapse
|
15
|
Farousha K, M. Rangaraj V, K R, Abu Haija M, Banat F. Development of date seed extract encapsulated MCM-41: Characterization, release kinetics, antioxidant and antibacterial studies. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
|
16
|
Lai H, Chen S, Su X, Huang X, Zheng Q, Yang M, Shen B, Yue P. Sponge-liked Silica Nanoporous Particles for Sustaining Release and Long-Term Antibacterial Activity of Natural Essential Oil. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020594. [PMID: 36677650 PMCID: PMC9862449 DOI: 10.3390/molecules28020594] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/27/2022] [Accepted: 12/31/2022] [Indexed: 01/11/2023]
Abstract
To improve the sustained release and long-term antibacterial activity of Chimonanthus nitens Oliv. essential oil (CEO), novel sponge-liked nanoporous silica particles (SNP) were synthesized via the soft template method, which was employed as a biocompatible carrier to prepare spong-liked nanoporous silica particles loading with CEO (CEO-SNP) through physical adsorption. The structure and properties of the samples were characterized via N2 adsorption/desorption measurements, thermogravimetry (TGA), Fourier transform infrared, SEM and TEM. The result showed that the SNP exhibited an excellent loading capability of CEO up to 76.3%. The thermal stability and release behavior of the CEO were significantly improved via the physical adsorption of the SNP materials. The release profile of CEO was in accordance with the first-order kinetic model, which meant that the release mechanism was drug Fick's diffusion. The antibacterial evaluation results demonstrated that the CEO-SNP exhibited strong antibacterial activity against S. aureus, E. coli and P. aeruginosa. The antibacterial results have shown that the CEO-SNP could destroy the cell structure of bacteria, and result in the generation of oxidative stress and the release of nucleic acid. After storage of 30 d at 25 °C, the CEO-SNP still had the stronger antibacterial activity towards S. aureus, E. coli and P. aeruginosa in comparison with CEO. Therefore, the sponge-like silica nanoporous particles seemed to be a promising carrier for long-term stability and antibacterial delivery of CEO.
Collapse
|
17
|
Role of silica (SiO2) nano/micro-particles in the functionality of degradable packaging films/coatings and their application in food preservation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
18
|
Cui Y, Zhang R, Cheng M, Guo Y, Wang X. Sustained release and antioxidant activity of active potato starch packaging films encapsulating thymol with MCM-41. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
19
|
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]
|
20
|
Daza LD, Umaña M, Simal S, Váquiro HA, Eim VS. Non-conventional starch from cubio tuber (Tropaeolum tuberosum): Physicochemical, structural, morphological, thermal characterization and the evaluation of its potential as a packaging material. Int J Biol Macromol 2022; 221:954-964. [PMID: 36108747 DOI: 10.1016/j.ijbiomac.2022.09.092] [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: 06/09/2022] [Revised: 08/16/2022] [Accepted: 09/10/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to characterize the physicochemical, structural, morphological, and thermal properties of a non-conventional starch obtained from cubio (Tropaeolum tuberosum), as well as to evaluate the potential use of this native Andean tuber in the preparation of biodegradable packaging. The cubio starch (CUS) showed an intermediated apparent amylose content (31.2 %) accompanied by a high CIE whiteness index (90.8). About the morphology and particle size, the CUS exhibited irregular oval and round shapes and a smooth surface with a mean particle diameter of 14.04 ± 0.1 μm. Although it showed good stability regarding pasting properties, the final viscosity was low. Native CUS exhibits a typical B-type diffraction structure, with a relative crystallinity of 16 %. The resistant starch (RS) fraction of the CUS was 94 %, indicating a low susceptibility to enzymatic hydrolysis. The thermal analysis demonstrated that the CUS showed good thermal stability. Additionally, the films prepared using CUS as raw material showed continuous surfaces without porosities, good thermal stability, and high transparency. The results of this work demonstrate the industrial potential of the CUS as it presents characteristics comparable to commercial potato starch.
Collapse
Affiliation(s)
- Luis Daniel Daza
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122 Baleares, Spain; Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia.
| | - Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122 Baleares, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122 Baleares, Spain
| | - Henry Alexander Váquiro
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia
| | - Valeria Soledad Eim
- Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa, km 7.5, Palma de Mallorca, 07122 Baleares, Spain.
| |
Collapse
|
21
|
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]
|
22
|
Cui Y, Zhang R, Wang L, Cheng M, Guo Y, Wang X. Quantitative study on release kinetics of thymol in food packaging films. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
23
|
Fabrication of cellulose acetate/gelatin-eugenol core–shell structured nanofiber films for active packaging materials. Colloids Surf B Biointerfaces 2022; 218:112743. [DOI: 10.1016/j.colsurfb.2022.112743] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 06/21/2022] [Accepted: 07/31/2022] [Indexed: 12/24/2022]
|
24
|
Cui Y, Wang X, Cheng M, Zhang R, Wang L, Han M, Guo Y. Characterization and release kinetics model of thymol from starch-based nanocomposite film into food simulator. J Food Biochem 2022; 46:e14326. [PMID: 35894224 DOI: 10.1111/jfbc.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/23/2022] [Accepted: 07/05/2022] [Indexed: 11/29/2022]
Abstract
To improve the performance of potato starch films and solve the problems of high volatility and low stability of thymol (Thy), thymol was loaded into the channel of SBA-15 to prepare Thy-SBA-15, and the Thy-SBA-15/potato starch film was prepared. The results showed thymol was successfully loaded into the pores of SBA-15. The addition of Thy-SBA-15 enhanced the tensile strength of potato starch film (3.93 Mpa), reduced the water vapor permeability (1.56 × 10-12 g·d-1 m-1 Pa-1 , WVP) and moisture absorption (80.97%, MA), which enhanced the barrier properties of the films. Thy-SBA-15 had good compatibility with potato starch films. Notably, the thymol released from Thy-SBA-15/potato starch film was initially explosive, and then continuous, which showed this film could effectively slow down the release rate of thymol and prolong the fresh-keeping period of food. The Korsmeyer-Peppas model M t M ∞ = k t n $$ \left(\frac{{\mathrm{M}}_{\mathrm{t}}}{{\mathrm{M}}_{\infty }}=\mathrm{k}{\mathrm{t}}^{\mathrm{n}}\right) $$ (R2 > .96) had the best fit for the release curve of thymol. PRACTICAL APPLICATIONS: This work offers a new method for the preparation of potato starch sustained-release antibacterial film, and provides a theoretical basis and technical support for the development of intelligent packaging.
Collapse
Affiliation(s)
- Yingjun Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Liang Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Minjie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Yanli Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| |
Collapse
|
25
|
Zhang W, Cao J, Jiang W. Effect of different cation in situ cross-linking on the properties of pectin-thymol active film. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107594] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
26
|
Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
Collapse
Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| |
Collapse
|
27
|
Wu W, Liu L, Goksen G, Demir D, Shao P. Multidimensional (0D-3D) nanofillers: fascinating materials in the field of bio-based food active packaging. Food Res Int 2022; 157:111446. [DOI: 10.1016/j.foodres.2022.111446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/28/2022] [Indexed: 11/24/2022]
|
28
|
Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
Collapse
Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
| |
Collapse
|
29
|
Zhang M, Zheng Y, Jin Y, Wang D, Wang G, Zhang X, Li Y, Lee S. Ag@MOF-loaded p-coumaric acid modified chitosan/chitosan nanoparticle and polyvinyl alcohol/starch bilayer films for food packing applications. Int J Biol Macromol 2022; 202:80-90. [PMID: 35038467 DOI: 10.1016/j.ijbiomac.2022.01.074] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 12/12/2022]
Abstract
Developing novel bilayer food packing film having the ability to prevent bacterial infections and capable of inhibiting oxidation is utmost important, since bacterial infections and oxidation can cause food spoilage. Ag-Metal-organic framework loaded p-coumaric acid modified chitosan (P-CS/Ag@MOF) or chitosan nanoparticles (P-CSNPs/Ag@MOF) and polyvinyl alcohol/starch (PVA/ST) were used as the upper film and lower layer film to successfully prepare a bilayer composite film. The microscopic morphology, water resistance, oil resistance, oxidation resistance, optical properties, cytotoxicity and antibacterial properties of the composite films were compared. The results showed that the surface of P-CS/Ag@MOF bilayer was relatively smooth and its tensile strength (TS) was higher (27.67 MPa). Among them, P-CS/Ag@MOF bilayer films had better oil resistance and oxidation resistance activity. In addition, the P-CS/Ag@MOF bilayer film had good UV-blocking properties and transparency. P-CSNPs/Ag@MOF bilayer film had higher antibacterial activity and cytotoxicity.
Collapse
Affiliation(s)
- Meng Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yuqi Zheng
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yang Jin
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Dong Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China.
| | - Guohui Wang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Xin Zhang
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Yanxin Li
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| | - Shaoxiang Lee
- College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Research Center for Marine Environment Corrosion and Safety Protection, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China; Shandong Engineering Technology Research Center for Advanced Coating, Qingdao University of Science and Technology, Qingdao 266042, People's Republic of China
| |
Collapse
|
30
|
LIAN H, WEI W, WANG D, JIA L, YANG X. Effect of thymol on physical properties, antimicrobial properties and fresh-keeping application of cherry tomato of starch/PBAT extrusion blowing films. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.43922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Huan LIAN
- All China Federation of Supply and Marketing Cooperatives, China
| | - Wenwen WEI
- All China Federation of Supply and Marketing Cooperatives, China
| | - Da WANG
- All China Federation of Supply and Marketing Cooperatives, China
| | - Lianwen JIA
- All China Federation of Supply and Marketing Cooperatives, China
| | - Xiangzheng YANG
- All China Federation of Supply and Marketing Cooperatives, China; Zhejiang University, China
| |
Collapse
|