1
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Pirsa S, Bener M, Şen FB. Biodegradable film of carboxymethyl cellulose modified with red onion peel powder waste and boron nitride nanoparticles: Investigation of physicochemical properties and release of active substances. Food Chem 2024; 445:138721. [PMID: 38359571 DOI: 10.1016/j.foodchem.2024.138721] [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: 07/25/2023] [Revised: 01/19/2024] [Accepted: 02/07/2024] [Indexed: 02/17/2024]
Abstract
The aim of this study was to modify carboxymethyl cellulose (CMC) films with onion peel extract (OPE) (0-2 g), onion peel powder (OPP) (0-2 g) and boron nitride nanoparticles (BN) (0-100 mg). 17 different CMC/OPE/OPP/BN films were provided and the physicochemical properties of films were studied. The release of active compounds of the composite film was investigated over time. The obtained results showed that OPE, OPP and BN increased the physical resistance and flexibility of the films. The percentage of moisture and solubility of the films decreased with the increase of OPE, OPP and BN. By adding BN, OPE and OPP, the structure of the film became stronger and the permeability to water vapor decreased. Addition of OPE and OPP significantly increased the antioxidant property of the film. In general, it can be said that the antioxidant substances of the onion peel are protected inside the film by preparing a CMC/OPE/OPP/BN film, which, in addition to stabilizing the antioxidants, can play an effective role in the controlled release of these antioxidant substances.
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Affiliation(s)
- Sajad Pirsa
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Mustafa Bener
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Turkiye
| | - Furkan Burak Şen
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Turkiye
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2
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Zhang J, Zhang J, Zhang X, Huang X, Shi J, Sobhy R, Khalifa I, Zou X. Ammonia-Responsive Colorimetric Film of Phytochemical Formulation (Alizarin) Grafted onto ZIF-8 Carrier with Poly(vinyl alcohol) and Sodium Alginate for Beef Freshness Monitoring. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11706-11715. [PMID: 38728528 DOI: 10.1021/acs.jafc.4c02227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2024]
Abstract
In this study, we devised a photothermally stable phytochemical dye by leveraging alizarin in conjunction with the metal-organic framework ZIF-8 (AL@ZIF-8). The approach involved grafting alizarin into the microporous structure of ZIF-8 through physical adsorption and hydrogen-bonding interactions. AL@ZIF-8 significantly enhanced the photostability and thermostability of alizarin. The nanoparticles demonstrate substantial color changes in various pH environments, showcasing their potential for meat freshness monitoring. Furthermore, we introduced an intelligent film utilizing poly(vinyl alcohol)-sodium alginate-AL@ZIF-8 (PA-SA-ZA) for detecting beef freshness. The sensor exhibited a superior water contact angle (52.34°) compared to the alizarin indicator. The color stability of the film was significantly enhanced under visible and UV light (ΔE < 5). During beef storage, the film displayed significant color fluctuations correlating with TVB-N (R2=0.9067), providing precise early warning signals for assessing beef freshness.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Remah Sobhy
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
- Department of Biochemistry, Faculty of Agriculture, Benha University, Toukh 13736, Egypt
| | - Ibrahim Khalifa
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
- Food Technology Department, Faculty of Agriculture, Benha University, Toukh13736, Egypt
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
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3
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Kumari S, Kumari A, Sharma R. Safe and sustainable food packaging: Argemone albiflora mediated green synthesized silver-carrageenan nanocomposite films. Int J Biol Macromol 2024; 264:130626. [PMID: 38453123 DOI: 10.1016/j.ijbiomac.2024.130626] [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: 11/27/2023] [Revised: 03/01/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Silver-Carrageenan (Ag/Carr) nanocomposite film for food packing application by the green method using Argemone albiflora leaf extract has been developed in this study. Different plant parts of Argemone albiflora (blue stem prickly poppy) are used all over the world for the treatment of microbial infections, jaundice, skin diseases etc. GC-MS analysis was used to examine the phytochemical found in the Argemone albiflora leaf extract which reduces the metal ions to nanoscale. The biopolymer employed in the synthesis of nanocomposite film was carrageenan, a natural carbohydrate (polysaccharide) extracted from edible red seaweeds. We developed a food packing that is biodegradable, eco-friendly, economical and free from harmful chemicals. These films possess better UV barrier and mechanical and antimicrobial properties with 1 mM AgNO3 solution. The presence of silver nanoparticles in the carrageenan matrix was evident from FESEM. The mechanical properties were analysed by a Universal testing machine (UTM) and different properties like water vapour permeability (WVP), moisture content (MC) and total soluble matter (TSM) important for food packing applications were also analysed. The antimicrobial properties of the synthesized film samples were studied against E. coli and S. aureus pathogenic bacteria. These films were employed for the storage of cottage cheese (dairy product) and strawberries (fruit). This packing increased the shelf life of the packed food effectively. Ag/Carr films are biodegradable within four weeks.
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Affiliation(s)
- Shilpa Kumari
- Department of Chemistry, Career Point University, Bhoranj (Tikker - Kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre for Nano-Science & Technology, CPU, Hamirpur, Himachal Pradesh 176041, India
| | - Asha Kumari
- Department of Chemistry, Career Point University, Bhoranj (Tikker - Kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre for Nano-Science & Technology, CPU, Hamirpur, Himachal Pradesh 176041, India
| | - Rahul Sharma
- Department of Chemistry, Career Point University, Bhoranj (Tikker - Kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre for Nano-Science & Technology, CPU, Hamirpur, Himachal Pradesh 176041, India.
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4
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Bumbudsanpharoke N, Nurhadi RP, Chongcharoenyanon B, Kwon S, Harnkarnsujarit N, Ko S. Effect of migration on the functionality of zinc oxide nanoparticle in polybutylene adipate terephthalate/thermoplastic starch films: A food simulant study. Int J Biol Macromol 2024; 263:130232. [PMID: 38373561 DOI: 10.1016/j.ijbiomac.2024.130232] [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: 10/16/2023] [Revised: 02/02/2024] [Accepted: 02/14/2024] [Indexed: 02/21/2024]
Abstract
Active packaging relies on controlled release of antimicrobials for food protection; however, uncontrolled migration due to environmental factors poses safety and functionality challenges. This study investigated the stability of zinc oxide nanoparticle (ZnONP) in poly(butylene-adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) biopolymer film for active food packaging applications. While incorporating ZnONP significantly enhanced the properties and active functionalities (UV-light blocking, antimicrobial activity) of PBAT/TPS film, food simulants posed significant stability challenges. Notably, exposure to 3 % acetic acid (acidic food simulant) triggered complete detachment and dissolution of ZnONPs from the film surface, leading to pore formation and subsequent internal ZnO dissolution. This resulted in dramatic alterations to the bionanocomposite films, including increased opacity, water vapor permeability, and decreased thermal stability, mechanical properties, and active functionalities. In contrast, 10 % ethanol (aqueous food simulant) had minimal impact, suggesting higher ZnO stability in neutral environments. Importantly, ZnO migration analysis revealed thresholds for safe application: 1 % ZnONP for acidic food contact and up to 5 % for aqueous foodstuffs. These findings highlight the critical role of environmental factors in ZnONP stability and emphasize the need for strategic optimization of ZnO content for achieving both functionality and safety in active biopolymer packaging.
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Affiliation(s)
- Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Rineta Pertiwi Nurhadi
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Busarin Chongcharoenyanon
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Seongyoung Kwon
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University 1 Yonseidaegil, Wonju-si, Gangwon-do 26493, Republic of Korea.
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Seonghyuk Ko
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University 1 Yonseidaegil, Wonju-si, Gangwon-do 26493, Republic of Korea.
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Xiao F, Xiao Y, Ji W, Li L, Zhang Y, Chen M, Wang H. Photocatalytic chitosan-based bactericidal films incorporated with WO 3/AgBr/Ag and activated carbon for ethylene removal and application to banana preservation. Carbohydr Polym 2024; 328:121681. [PMID: 38220356 DOI: 10.1016/j.carbpol.2023.121681] [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: 10/15/2023] [Revised: 11/24/2023] [Accepted: 12/07/2023] [Indexed: 01/16/2024]
Abstract
Ethylene (C2H4) and pathogenic microorganisms are the two major causes of the deterioration of postharvest fruits and vegetables (F&V). Hence, the development of active packaging with C2H4 scavenging and bactericidal activities is urgently desirable. Herein, a novel photocatalytic active film (CS-PC-AC) is developed for banana preservation by incorporating WO3/AgBr/Ag photocatalyst (PC) and activated carbon (AC) into chitosan (CS). The fabricated PC is a ternary Z-scheme heterojunction and its high photocatalytic activity is achieved by the bridge of Ag between WO3 and AgBr through rapid transfer and separation of photogenerated electrons and holes. AC plays an indispensable role in the photocatalytic reaction through molecule adsorption and transport. PC and AC are hydrogen bonded with chitosan and their incorporation has slight effect on film's thermal stability but decreases the film's mechanical and barrier properties to some extent. CS-PC-AC exhibits strong bactericidal activity (killing ~100 % of Escherichia coli and Staphylococcus aureus within 3 h) and good C2H4 scavenging activity (C2H4 scavenging rate of 49 ± 2 %) under visible light irradiation, which can extend the banana shelf-life by at least 50 % at 25 °C. These results indicate the good perspective of CS-PC-AC in the delay of the deterioration of postharvest F&V.
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Affiliation(s)
- Feng Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Yewen Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Wei Ji
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Yimeng Zhang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Minmin Chen
- School of Biological and Environmental Engineering, Chaohu University, 238000 Hefei, Anhui, China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, China.
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6
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Koc-Bilican B. Linden-based mucilage biodegradable films: A green perspective on functional and sustainable food packaging. Int J Biol Macromol 2024; 261:129805. [PMID: 38286374 DOI: 10.1016/j.ijbiomac.2024.129805] [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: 10/18/2023] [Revised: 01/15/2024] [Accepted: 01/25/2024] [Indexed: 01/31/2024]
Abstract
This study focuses on the utilization of linden mucilage, extracted from the linden tree, as a potential natural polymer source for the production of composite films. The films, which incorporating linden water extract, essential oil, and oil, exhibited improved thermal stability, surface morphology, and water resistance. Biodegradability assessments, particularly for films using essential oil and oil, showed promising outcomes by maintaining structural integrity. Antimicrobial assays demonstrated significant resistance against pathogens, indicating potential applications requiring microbial resistance. Mechanical analyses revealed a trade-off between tensile strength and elongation at break with addition of components. Composite films exhibited reduced water vapor permeability which correlate with water solubility and contact angle measurements. Soil biodegradation studies highlighted the films' potential to mitigate environmental impact. Cytotoxicity tests confirmed the safety of these films for potential food applications. Additionally, antioxidant assays showed increased radical scavenging activity in films with added components. In conclusion, linden-based composite films exhibit promising characteristics, suggesting their potential as sustainable and functional materials, particularly for use in food packaging.
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Affiliation(s)
- Behlul Koc-Bilican
- Department of Molecular Biology and Genetics, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey; ASUBTAM-Science and Technology Application and Research Center, Aksaray University, 68100 Aksaray, Turkey.
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7
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Bahmanpour H, Sowti Khiabani M, Pirsa S. Improving the microbial and physicochemical shelf life of yufka paste using Lactobacillus plantarum and calcium propionate. Food Sci Nutr 2024; 12:1635-1646. [PMID: 38455183 PMCID: PMC10916557 DOI: 10.1002/fsn3.3857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 03/09/2024] Open
Abstract
Considering the importance of reducing the use of chemical preservatives in food and the increasing attention of consumers to consume food products with minimal additives, the main goal of this research was to study the effect of use of chemical (calcium propionate) and biological (Lactobacillus plantarum) preservatives on increasing shelf life of yufka paste considering its physicochemical and microbial characteristics. For this purpose, three samples of yufka paste were prepared by adding concentrations of 103, 105, and 107 cfu/mL of L. plantarum individually and three samples of paste were prepared by adding the same amount of bacteria in combination with 0.3% calcium propionate and these samples were compared with the control sample (without preservative) and the sample only containing 0.3% calcium propionate. The obtained results showed that different treatments and time had a significant effect on physicochemical properties including pH, moisture, and protein of yufka paste (p < .05). The results of the survival of L. plantarum showed that with increasing time, the survival rate of bacteria increased (p < .05). The pH of the samples showed that the L. plantarum has a significant effect on controlling the chemical quality of yufka during storage. The count of mold and yeast in the combined use of L. plantarum and 0.3% propionate was lower than the single use of propionate chemical preservative, which indicated the very good effect of the green preservative in controlling the moldy spoilage of yufka. Low concentrations of bacteria showed better antimold results than treatments containing bacteria and propionate in a combined form, propionate or control treatment.
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Affiliation(s)
- Hannaneh Bahmanpour
- Department of Food Science and Engineering, Faculty of AgricultureIslamic Azad University, Tabriz BranchTabrizIran
| | - Mahmood Sowti Khiabani
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
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8
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Yaman M, Yildiz S, Özdemir A, Yemiş GP. Multicomponent system for development of antimicrobial PLA-based films with enhanced physical characteristics. Int J Biol Macromol 2024; 262:129832. [PMID: 38331069 DOI: 10.1016/j.ijbiomac.2024.129832] [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: 11/14/2023] [Revised: 01/13/2024] [Accepted: 01/27/2024] [Indexed: 02/10/2024]
Abstract
This study aims to develop polylactic acid (PLA)-based packaging films with imparted antimicrobial properties and enhanced physical characteristics by evaluating the likely interaction among multiple film components. For this purpose; epoxidized soybean oil (ES) (20 %) serves as a plasticizer, spruce resin (SR) (15 %) functions as both a plasticizer and antimicrobial agent, ZnO (0.1 %) acts as a nanofiller and antimicrobial, and finally thyme and clove essential oil mixture (5 % and 10 %) serves as an antimicrobial agent were incorporated to PLA film formulation. Composite materials were prepared by the solvent casting method using methylene chloride as the solvent. The developed films were characterized in terms of physical, mechanical, thermal, and antimicrobial properties. Tensile strength (59 MPa) and elastic modulus (2625 MPa) of the neat PLA film gradually decreased to 8.99 MPa and 725.4 MPa, respectively, with the sequential addition of all components, indicating enhanced flexibility. SR, ZnO, and EOs significantly imparted antimicrobial property to the PLA film as demonstrated by the inhibition zone of 13.83 mm and 15.67 mm observed for E. coli and S. aureus, respectively. The barrier properties of the films were enhanced by the addition of SR and ZnO; however, EOs increased the water vapor permeability from 0.080 to 0.090 g.mm/m2.day.kPa compared to the neat PLA film. Principal component and hierarchical cluster analysis enabled the successful discrimination of the films, demonstrating how the film properties are affected by the film components. Therefore, this study suggests that selection of a proper combination is essential to highly benefit from the multicomponent film systems for designing alternative food packaging materials with desired properties.
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Affiliation(s)
- Merve Yaman
- Department of Chemistry, Faculty of Science, Sakarya University, 54187, Sakarya, Turkey
| | - Semanur Yildiz
- Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, Turkey
| | - Abdil Özdemir
- Department of Chemistry, Faculty of Science, Sakarya University, 54187, Sakarya, Turkey.
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, Turkey
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Jasem odhaib A, Pirsa S, Mohtarami F. Biodegradable film based on barley sprout powder/pectin modified with quercetin and V 2O 5 nanoparticles: Investigation of physicochemical and structural properties. Heliyon 2024; 10:e25448. [PMID: 38356559 PMCID: PMC10865241 DOI: 10.1016/j.heliyon.2024.e25448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/16/2024] Open
Abstract
In this study, barley sprout powder/pectin (BS/Pec) composite film was prepared. Quercetin (Qu) and vanadium oxide (V2O5) nanoparticles were used to improve the physicochemical and structural characteristics of the film. The structural, physicochemical and thermal properties of the films were investigated by various techniques such as TGA, SEM, XRD, FTIR, texture analysis, etc. The thickness and tensile strength of the films increased from 120 μm to 2.4 MPa to 220 μm and 6 MPa respectively with the increase of V2O5 nanoparticles and quercetin pigment. Nanoparticles of V2O5 and quercetin decreased the moisture content of the film from 50% to 20%. Quercetin had little effect in reducing water vapor permeability (WVP), but V2O5 nanoparticles had a significant effect in reducing WVP. The pure BS/Pec film had almost 30% antioxidant properties, which increased to 81% with the increase of quercetin. Adding quercetin and V2O5 nanoparticles to the film increased the antimicrobial properties of the film against both Escherichia coli and Staphylococcus aureus bacteria. The SEM images showed the inhomogeneous surface of the BS/Pec film caused by BS powder fibers. The interactions between the components of the films (electrostatic type) was confirmed by FTIR results. The degradation temperature of the overall structure of the film in the presence of nanoparticles indicated the positive effect of nanoparticles in increasing the thermal resistance of the film. Investigating the crystal structure of the film showed that the BS/Pec film has an amorphous/crystalline or semi-crystalline structure. Considering that the prepared film has good mechanical properties and as well as antioxidant/antimicrobial properties, this film as an active composite can be used in food products packaging.
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Affiliation(s)
- Alaa Jasem odhaib
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sajad Pirsa
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Forogh Mohtarami
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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Liang W, Ge X, Lin Q, Niu L, Zhao W, Muratkhan M, Li W. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging. Int J Biol Macromol 2024; 257:128580. [PMID: 38052283 DOI: 10.1016/j.ijbiomac.2023.128580] [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: 09/06/2023] [Revised: 11/21/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
To reduce the use of petroleum-based plastics and explore multifunctional plastics, this study was conducted to prepare ternary composite plastics by doping Pickering emulsions containing Alpinia galanga essential oil into a polymer network consisting of poly(vinyl alcohol)-acetylated pullulan polysaccharides. Scanning electron microscopy results showed that although incompatible components were present in the composite plastic, compatibility improved with the addition of pullulan polysaccharides, resulting in smooth surfaces and cross-sections, which was consistent with the observation of continuous dark zones and low relative roughness (Ra = 5.51) in Atomic force microscopy. Further, Fourier transform spectroscopy and X-ray diffraction characterization revealed that the composite plastic disrupted the molecular and crystalline structures of the pure PVA, causing the stretching vibration of -OH and the decrease of relative crystallinity. Moreover, this plastic performed optimally at a PVA to pullulan polysaccharide ratio of 75:25, exhibiting good thermal (13.12 J/g) and mechanical properties, low water absorption (70.71 %) and water vapor transmission (1.80 × 10-3 g/m2 s), as well as excellent degradability. In addition, Alpinia galanga essential oil components in the composite plastic provided favorable antioxidant scavenging of DPPH and ABTS and inhibitory effects against Escherichia coli and Staphylococcus aureus. Chicken meat packaging revealed that the plastic maintained sensory parameters such as pH and color by inhibiting the oxidation of proteins and lipids during shelf-life. The findings provide insights into developing innovative, green, multifunctional packaging and broaden the in-depth application of Alpinia galanga essential oil.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Republic of Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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11
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Ramakrishnan R, Kim JT, Roy S, Jayakumar A. Recent advances in carboxymethyl cellulose-based active and intelligent packaging materials: A comprehensive review. Int J Biol Macromol 2024; 259:129194. [PMID: 38184045 DOI: 10.1016/j.ijbiomac.2023.129194] [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: 10/31/2023] [Revised: 12/18/2023] [Accepted: 12/31/2023] [Indexed: 01/08/2024]
Abstract
Researchers have concentrated on innovative approaches to increase the shelf life of perishable food products and monitor their quality during storage and transportation as consumer demand for safe, environmentally friendly, and effective packaging develops. This comprehensive review aims to provide an overview of recent developments in carboxymethyl cellulose (CMC) chemical synthesis and its applications in active and intelligent packaging materials. It explores various methods for modifying cellulose to produce CMC and highlights the unique properties that make it suitable for addressing packaging industry challenges. The integration of CMC into active packaging systems, which helps reduce food waste and enhance food preservation, is discussed in depth. Furthermore, the integration of CMC in smart sensors and indicators for real-time monitoring and quality assurance in intelligent packaging is examined. The chemical synthesis of CMC and strategies to optimise its properties were studied, and the review concluded by examining the challenges and prospects of CMC-based packaging in the industry. This review is intended to serve as a valuable resource for researchers, industry professionals, and policymakers interested in the evolving landscape of CMC and its role in shaping the future of packaging materials.
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Affiliation(s)
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
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12
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Ghosh N, De J, Chowdhury AR. Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm. J Food Sci 2024; 89:390-403. [PMID: 38010746 DOI: 10.1111/1750-3841.16811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 09/27/2023] [Accepted: 10/05/2023] [Indexed: 11/29/2023]
Abstract
An economical and effective storage solution has been designed in this work for the storage of postharvest fruits and vegetables. Musa acuminata or banana has a shelf life of 5-6 days in open uncontrolled environment. This article reports a storage solution of M. acuminata in a controlled enclosure containing titanium oxide (TiO2 )-coated inner walls and irradiated with ultraviolet ray of band "C," an air filtration unit, 5% by volume potassium permanganate (KMnO4 ) solution in a clay pot, grow lights, and activated charcoal granules. The same fruit was kept in an uncontrolled environment too. The percentages of dark spots on banana (M. acuminata) upon storage in controlled and uncontrolled environments have been estimated using an image-processing algorithm. The prediction of dark spots was conducted using multi-linear and multivariate polynomial regression. Experimentation with optimum process parameters obtained with genetic algorithm resulted in a shelf life extension of 6 days as compared to its storage in an uncontrolled environment. The setup can be used in vegetable and fruit markets for the extension of shelf life of postharvest perishable items in a compact and cost-effective manner. The setup does not use any refrigeration process thereby decreasing energy requirement.
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Affiliation(s)
- Niloy Ghosh
- Aerospace Engineering and Applied Mechanics, Indian Institute of Engineering Science and Technology, Shibpur, India
| | - Jhumpa De
- Mechanical Engineering Department, Academy of Technology, Adisaptagram, India
| | - Amit Roy Chowdhury
- Aerospace Engineering and Applied Mechanics, Indian Institute of Engineering Science and Technology, Shibpur, India
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13
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Alizadeh S, Pirsa S, Amiri S. Development of a colorimetric sensor based on nanofiber cellulose film modified with ninhydrin to measure the formalin index of fruit juice. Int J Biol Macromol 2023; 253:127035. [PMID: 37742890 DOI: 10.1016/j.ijbiomac.2023.127035] [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: 08/25/2023] [Revised: 09/12/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
In this research, a color sensor based on nanofiber cellulose film modified with ninhydrin was designed to measure amino acids and formalin index in fruit juice. For this purpose, three types of cellulose films with porosity of 5, 30 and 125 μm were used. These films were treated with standard solution of ninhydrin. The characteristics of modified films were investigated using Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) and X-ray Diffraction (XRD) tests. The color factors of the sensors (a and b) changed in the presence of amino acids and juice with different levels of formalin index. Therefore, the modified films with ninhydrin as a colorimetric sensor were calibrated using 7 types of amino acids and based on the formalin index of 4 types of juice. Then the sensors were used to measure the formalin index in 4 types of juice. The results showed that the sensors have relative selectivity towards methionine amino acid. The formalin index values calculated in the juices by the sensor were compared with the titration method as a reference method. All three types of sensors were able to detect formalin index. The results of the sensor performance verification showed that the sensors can measure formalin index in different juices with 95-98 % accuracy. These sensors showed fast sensitivity and selectivity to the amino acids in juice, also these sensors are safe and the measurement method is fast and simple.
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Affiliation(s)
- Samira Alizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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14
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Sudheer S, Bandyopadhyay S, Bhat R. Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review. Int J Biol Macromol 2023; 248:125845. [PMID: 37473880 DOI: 10.1016/j.ijbiomac.2023.125845] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/09/2023] [Accepted: 07/13/2023] [Indexed: 07/22/2023]
Abstract
Sustainable food packaging is a necessary element to ensure the success of a food system, the accomplishment of which is weighed in terms of quality retention and ensured products safety. Irrespective of the raised environmental concerns regarding petroleum-based packaging materials, a sustainable analysis and a lab to land assessment should be a priority to eliminate similar fates of new material. Functionalized bio-based hydrogels are one of the smartest packaging inventions that are expected to revolutionize the food packaging industry. Although in this review, the focus relies on recent developments in the sustainable bio-based hydrogel packaging materials, natural biopolymers such as proteins and polysaccharides from which hydrogels could be obtained, the challenges encountered in hydrogel-based packaging materials and the future prospects of hydrogel-based food packaging materials are also discussed. Moreover, the need for 'Life Cycle Assessment' (LCA), stress on certifications and a sustainable waste management system is also suggested which can bring both food and packaging into the same recycling bins.
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Affiliation(s)
- Surya Sudheer
- ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, Tartu 510014, Estonia.
| | - Smarak Bandyopadhyay
- Centre of Polymeric Systems, University Institute, Tomas Bata University in Zlin, Tř. T. Bati 5678, Zlin 76001, Czech Republic
| | - Rajeev Bhat
- ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, Tartu 510014, Estonia.
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15
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Tallawi M, Amrein D, Gemmecker G, Aifantis KE, Drechsler K. A novel polysaccharide/zein conjugate as an alternative green plastic. Sci Rep 2023; 13:13161. [PMID: 37573459 PMCID: PMC10423201 DOI: 10.1038/s41598-023-40293-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 08/08/2023] [Indexed: 08/14/2023] Open
Abstract
The flax seed cake is a waste product from flax oil extraction. Adding value to this wasted material aligns with the concept of circularity. In this study, we explored zein protein conjugation with flax mucilage for packaging material development. Although both flax mucilage and zein have excellent film-forming properties, they lack the required mechanical properties for industrial processing and are sensitive to high humidity. We present a simple and non-toxic one-pot method for developing the novel flax mucilage/zein conjugate. Where the flax mucilage undergoes oxidation to form aldehyde groups, which then react with zein's amino groups in a glycation process. The conjugates were analyzed using different techniques. The flax mucilage conjugate had a water-holding capacity of 87-62%. Increasing the zein content improved the surface smoothness of the films. On the other hand, higher levels of zein led to a significant decrease in film solubility (p < 0.05). The flax mucilage conjugate exhibited thermoplastic and elastic properties; revealing Young's modulus of 1-3 GPa, glass transition temperature between 49 °C and 103 °C and excellent processability with various industrial techniques. Showing its potential as a sustainable alternative to traditional plastics.
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Affiliation(s)
- Marwa Tallawi
- Carbon Composite, School of Engineering and Design, Technical University of Munich, 85748, Garching, Germany.
| | - Danial Amrein
- Carbon Composite, School of Engineering and Design, Technical University of Munich, 85748, Garching, Germany
| | - Gerd Gemmecker
- School of Natural Sciences, Bavarian NMR Center, Technical University of Munich, 85748, Garching, Germany
| | - Katerina E Aifantis
- Department of Mechanical and Aerospace Engineering, University of Florida, Gainesville, FL, 32611, USA
| | - Klaus Drechsler
- Carbon Composite, School of Engineering and Design, Technical University of Munich, 85748, Garching, Germany
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16
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Erfani A, Pirouzifard MK, Pirsa S. Photochromic biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina; investigation of physicochemical, antimicrobial and optical properties. Food Chem 2023; 411:135459. [PMID: 36681023 DOI: 10.1016/j.foodchem.2023.135459] [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: 10/03/2022] [Revised: 12/09/2022] [Accepted: 01/09/2023] [Indexed: 01/15/2023]
Abstract
In this study, biodegradable film was prepared from polyvinyl alcohol (PVA), Silver chloride (AgCl) and spirulina (Sp). Surface morphology, mechanical properties, antioxidant, antimicrobial, optical properties, etc. were investigated. The FTIR results confirmed the effect of AgCl and Sp on PVA structure. Sp increased the moisture content and solubility in water. The XRD results showed the semi-crystalline structure of PVA. AgCl nanoparticles activated the antibacterial property of the film against Escherichia coli and Staphylococcus aureus bacteria and Sp caused a strong increase in the antioxidant property of the film. Examining the light transmittance of films containing AgCl nanoparticles showed that the transmittance of films containing nanoparticles decreased with exposure to sunlight and ultraviolet light with increasing treatment time, which indicates the activation of the photochromic property of films containing AgCl in the presence of light. The results showed the suitable photochromic property of the PVA/AgCl films.
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Affiliation(s)
- Aref Erfani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mir Khalil Pirouzifard
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
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17
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Singh AK, Itkor P, Lee YS. State-of-the-Art Insights and Potential Applications of Cellulose-Based Hydrogels in Food Packaging: Advances towards Sustainable Trends. Gels 2023; 9:433. [PMID: 37367104 DOI: 10.3390/gels9060433] [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: 04/30/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/28/2023] Open
Abstract
Leveraging sustainable packaging resources in the circular economy framework has gained significant attention in recent years as a means of minimizing waste and mitigating the negative environmental impact of packaging materials. In line with this progression, bio-based hydrogels are being explored for their potential application in a variety of fields including food packaging. Hydrogels are three-dimensional, hydrophilic networks composed of a variety of polymeric materials linked by chemical (covalent bonds) or physical (non-covalent interactions) cross-linking. The unique hydrophilic nature of hydrogels provides a promising solution for food packaging systems, specifically in regulating moisture levels and serving as carriers for bioactive substances, which can greatly affect the shelf life of food products. In essence, the synthesis of cellulose-based hydrogels (CBHs) from cellulose and its derivatives has resulted in hydrogels with several appealing features such as flexibility, water absorption, swelling capacity, biocompatibility, biodegradability, stimuli sensitivity, and cost-effectiveness. Therefore, this review provides an overview of the most recent trends and applications of CBHs in the food packaging sector including CBH sources, processing methods, and crosslinking methods for developing hydrogels through physical, chemical, and polymerization. Finally, the recent advancements in CBHs, which are being utilized as hydrogel films, coatings, and indicators for food packaging applications, are discussed in detail. These developments have great potential in creating sustainable packaging systems.
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Affiliation(s)
- Ajit Kumar Singh
- Department of Packaging, Yonsei University, Wonju 26393, Republic of Korea
| | - Pontree Itkor
- Department of Packaging, Yonsei University, Wonju 26393, Republic of Korea
| | - Youn Suk Lee
- Department of Packaging, Yonsei University, Wonju 26393, Republic of Korea
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18
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Fayaz I, Ganaie NB, Peerzada GM. Synthesis of bromoepoxy/zirconium phosphate (ZrP) metalloresin by ultrasonication and exploring its applications. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04744-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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19
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He X, Pu Y, Chen L, Jiang H, Xu Y, Cao J, Jiang W. A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges. Compr Rev Food Sci Food Saf 2023; 22:842-881. [PMID: 36588319 DOI: 10.1111/1541-4337.13093] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/18/2022] [Accepted: 11/25/2022] [Indexed: 01/03/2023]
Abstract
Post-harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state-of-the-art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.
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Affiliation(s)
- Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
- School of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
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20
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Pirsa S, Hafezi K. Hydrocolloids: Structure, preparation method, and application in food industry. Food Chem 2023; 399:133967. [DOI: 10.1016/j.foodchem.2022.133967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/25/2022] [Accepted: 08/14/2022] [Indexed: 11/16/2022]
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21
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Synthesis of a new hydrophobic coating film from stearic acid of buffalo fat. Sci Rep 2022; 12:18465. [PMID: 36323708 PMCID: PMC9630542 DOI: 10.1038/s41598-022-23003-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Accepted: 10/21/2022] [Indexed: 11/27/2022] Open
Abstract
This experiment involved the chemical conversion of pure stearic acid from buffalo adipose tissue to a waxy stearyl stearate, which was subsequently applied as a coating film to extend the shelf life of recently harvested fruits. Fat was extracted from minced adipose tissue using the dry rendering procedure, and it was then characterized. The extracted fat was hydrolyzed into a mixture of free fatty acids and glycerol. The supercritical CO2 extractor was used for stearic acid individual extraction in pure form from the free fatty acid mixture, and it was confirmed according to its melting point (69.2-70.0 °C), elemental analysis, GC-MS for esterified fatty acids. The isolated stearic acid was used for the synthesis of a new hydrophobic wax named stearyl stearate. The chemical structure of the prepared compound was established according to its elemental analysis and spectral data. The new hydrophobic wax was used as a coating film to enhance the shelf life of freshly harvested tomato fruits. Therefore, stearyl stearate solution (2.00% w/v diethyl ether) was used for tomato coating and compared to chitosan-coated tomatoes, where weight loss, pH, fruit firmness, ascorbic acid concentration, and total soluble solids were studied for a period of 15 days at 23 ± 1.0 °C and 65 ± 2.0% relative humidity. The results revealed that coating with stearyl stearate solution (2.00% w/v diethyl ether) could delay tomatoes' ripening during the experiment condition. A sensory evaluation of the coated tomatoes was carried out and showed acceptable taste for the tomatoes that were coated with stearyl stearate. On the other hand, the acute oral toxicity of stearyl stearate using albino mice showed complete safety up to 25 g/kg mice weight.
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22
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Pirsa S, Mahmudi M, Ehsani A. Biodegradable film based on cress seed mucilage, modified with lutein, maltodextrin and alumina nanoparticles: Physicochemical properties and lutein controlled release. Int J Biol Macromol 2022; 224:1588-1599. [DOI: 10.1016/j.ijbiomac.2022.10.244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 10/10/2022] [Accepted: 10/26/2022] [Indexed: 11/05/2022]
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23
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Recent innovations in bionanocomposites-based food packaging films – A comprehensive review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100877] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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24
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Nascimento HA, Amorim JDP, M. Filho LEPTD, Costa AFS, Sarubbo LA, Napoleão DC, Maria Vinhas G. Production of bacterial cellulose with antioxidant additive from grape residue with promising cosmetic applications. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Helenise A. Nascimento
- Department of Chemical Engineering Federal University of Pernambuco (UFPE), Avenida dos Economistas, Cidade Universitária Recife Pernambuco Brazil
| | - Julia D. P. Amorim
- Federal Rural University of Pernambuco (UFRPE), Biotechnology Northeast Network (RENORBIO) Rua Dom Manuel de Medeiros Recife Brazil
- Advanced Institute of Technology and Innovation (IATI) Recife Pernambuco Brazil
| | | | - Andrea Fernanda S. Costa
- Advanced Institute of Technology and Innovation (IATI) Recife Pernambuco Brazil
- Federal University of Pernambuco (UFPE), Academic Center of the Agreste Region Caruaru Pernambuco Brazil
| | - Leonie A. Sarubbo
- Federal Rural University of Pernambuco (UFRPE), Biotechnology Northeast Network (RENORBIO) Rua Dom Manuel de Medeiros Recife Brazil
- Advanced Institute of Technology and Innovation (IATI) Recife Pernambuco Brazil
- Icam Tech School Catholic University of Pernambuco (UNICAP) Recife Pernambuco Brazil
| | - Daniella Carla Napoleão
- Department of Chemical Engineering Federal University of Pernambuco (UFPE), Avenida dos Economistas, Cidade Universitária Recife Pernambuco Brazil
| | - Glória Maria Vinhas
- Department of Chemical Engineering Federal University of Pernambuco (UFPE), Avenida dos Economistas, Cidade Universitária Recife Pernambuco Brazil
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25
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:5604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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26
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Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
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Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
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27
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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28
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Sun X, Yin L, Zhu H, Zhu J, Hu J, Luo X, Huang H, Fu Y. Enhanced Antimicrobial Cellulose/Chitosan/ZnO Biodegradable Composite Membrane. MEMBRANES 2022; 12:membranes12020239. [PMID: 35207160 PMCID: PMC8877955 DOI: 10.3390/membranes12020239] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 02/04/2023]
Abstract
In this study, chitosan and sugarcane cellulose were used as film-forming materials, while the inorganic agent zinc oxide (ZnO) and natural compound phenyllactic acid (PA) were used as the main bacteriostatic components to fabricate biodegradable antimicrobial composite membranes. The water absorption and antimicrobial properties were investigated by adjusting the concentration of PA. The scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the components of the composite membrane were successfully integrated. The addition of ZnO improved the mechanical and antimicrobial properties of the composite membrane, while the addition of PA with high crystallinity significantly reduced the water absorption and swelling. Moreover, the addition of 0.5% PA greatly improved the water absorption of the composite membrane. The results of antimicrobial experiments showed that PA improved the antimicrobial activity of the composite membrane against Staphylococcus aureus, Escherichia coli, Aspergillus niger and Penicillium rubens. Among them, 0.3% PA had the best antimicrobial effect against S. aureus, E. coli and A. niger, while 0.7% PA had the best antimicrobial effect against P. rubens.
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Affiliation(s)
- Xiaolong Sun
- State Key Laboratory of Material-Oriented Chemical Engineering, School of Pharmaceutical Sciences, Nanjing Tech University, No. 30 Puzhu Road, Nanjing 211816, China; (X.S.); (H.H.)
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
| | - Longfei Yin
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
| | - Huayue Zhu
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
| | - Junhao Zhu
- Zhejiang Kingsun Eco-Pack Co., Ltd., Taizhou 317000, China;
| | - Jiahuan Hu
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
| | - Xi Luo
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
| | - He Huang
- State Key Laboratory of Material-Oriented Chemical Engineering, School of Pharmaceutical Sciences, Nanjing Tech University, No. 30 Puzhu Road, Nanjing 211816, China; (X.S.); (H.H.)
| | - Yongqian Fu
- Institute of Biomass Resources, Taizhou University, Taizhou 318000, China; (L.Y.); (H.Z.); (J.H.); (X.L.)
- Correspondence:
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Atomization of Microfibrillated Cellulose and Its Incorporation into Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by Reactive Extrusion. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The present study focuses on the preparation and characterization of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films that were reinforced with cellulose microstructures to obtain new green composite materials for sustainable food packaging applications. The atomization of suspensions of microfibrillated cellulose (MFC) successfully allowed the formation of ultrathin cellulose structures of nearly 3 µm that were, thereafter, melt-mixed at 2.5, 5, and 10 wt % with PHBV and subsequently processed into films by thermo-compression. The most optimal results were attained for the intermediate MFC content of 5 wt %, however, the cellulose microstructures showed a low interfacial adhesion with the biopolyester matrix. Thus, two reactive compatibilizers were explored in order to improve the properties of the green composites, namely the multi-functional epoxy-based styrene-acrylic oligomer (ESAO) and the combination of triglycidyl isocyanurate (TGIC) with dicumyl peroxide (DCP). The chemical, optical, morphological, thermal, mechanical, and barrier properties against water and aroma vapors and oxygen were analyzed in order to determine the potential application of these green composite films in food packaging. The results showed that the incorporation of MFC yielded contact transparent films, whereas the reactive extrusion with TGIC and DCP led to green composites with enhanced thermal stability, mechanical strength and ductility, and barrier performance to aroma vapor and oxygen. In particular, this compatibilized green composite film was thermally stable up to ~280 °C, whereas it showed an elastic modulus (E) of above 3 GPa and a deformation at break (ɛb) of 1.4%. Moreover, compared with neat PHBV, its barrier performance to limonene vapor and oxygen was nearly improved by nine and two times, respectively.
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