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Wang Y, McClements DJ, Zhang Z, Zhang R, He K, Lin Z, Peng X, Xu Z, Meng M, Ji H, Zhao J, Jin Z, Chen L. High water resistance starch based intelligent label for the freshness monitoring of beverages. Food Chem 2024; 459:140383. [PMID: 39003857 DOI: 10.1016/j.foodchem.2024.140383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 06/16/2024] [Accepted: 07/05/2024] [Indexed: 07/16/2024]
Abstract
The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.
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Affiliation(s)
- Yun Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | | | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO, 65211, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO, 65211, USA
| | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd., Zhongshan, 528400, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou, 510642, China.
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2
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Ilias HM, Othman SH, Shapi'i RA, Yunos KFM. Starch/chitosan nanoparticles bionanocomposite membranes for methylene blue dye removal. NANOTECHNOLOGY 2024; 35:335704. [PMID: 38759636 DOI: 10.1088/1361-6528/ad4cf3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Accepted: 05/17/2024] [Indexed: 05/19/2024]
Abstract
This research aims to develop relatively new membranes from starch biopolymer incorporated with different concentrations (0, 5, 10, 15, 20% w/w of solid starch) of chitosan nanoparticles (CNP) that can be used for water treatment. The membranes were fabricated using the solvent casting method while the CNP was produced using the ionic gelation method. The membranes were characterized in terms of morphology, porosity, water vapor permeability (WVP), and water contact angle. The application of the membranes to treat water was demonstrated on methylene blue solution because methylene blue is a commonly used dye in many industries. It was found that the starch/10% CNP membrane was the optimum membrane for methylene blue dye treatment because the membrane exhibits a smooth surface, high WVP (1.67 × 10-10g Pa-1h-1m-1), high porosity (59.92%), low water contact angle value (44.8°), and resulted in the highest percentage removal of methylene blue (94.0%) after the filtration. After filtration, the starch/10% CNP membrane was still in good condition without breakage. In conclusion, the starch/CNP membranes produced in this study are promising for sustainable and environmentally friendly water treatment, especially for water containing methylene blue dye. This research aligns with current thematic trends in bionanohybrid composite materials utilization, offering innovative solutions for addressing water pollution challenges.
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Affiliation(s)
- Hanis Masyithah Ilias
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Siti Hajar Othman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
- Nanomaterials Processing and Technology Laboratory, Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Ruzanna Ahmad Shapi'i
- Nanomaterials Processing and Technology Laboratory, Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Khairul Faezah Md Yunos
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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3
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Jiang X, Liu H, Han J, Feng L, Wang J, Li L, Kitazawa H, Wang X, Guo Y, Wang Z. Influence of 3-chloropropyl) triethoxysilane and pH on the properties of modified guar gum film. Int J Biol Macromol 2024; 272:132934. [PMID: 38862320 DOI: 10.1016/j.ijbiomac.2024.132934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 06/03/2024] [Indexed: 06/13/2024]
Abstract
Guar gum (GG) as a polymer biopolymer is widely used in the field of bio-based packaging. However, its poor mechanical properties, barrier properties and high viscosity greatly hinder its use as an effective packaging material. Therefore, this study introduced CPTES to improve the mechanical (16.58-27.39 MPa) and tensile properties (26.80 %-30.67 %). The FTIR and XRD results indicated a strong interaction between the biofilm fractions modified by CPTES, CPTES bound to the hydroxyl groups on GG and formed a dense polysiloxane network through adsorption and grafting. OM and AFM reflect a denser and flatter film structure on the surface of the G30 film, which has the best film formation. Based on this, the pH of the solution was further adjusted to reach an alkaline environment, disrupting the intermolecular binding through electrostatic repulsion. The rheological behavior indicates that the viscosity and viscoelasticity of film solution gradually decrease with the increase in pH. OM and AFM results show that the G30/8 film has the best compact properties, while the nonporous compact film structure further improves the mechanical, barrierand and thermodynamic properties of the film. Accordingly, the findings of this study had a certain value for regulating the low viscoelasticity of GG emulsion and enhancing the stability of film formation.
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Affiliation(s)
- Xin Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Haipeng Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Jiali Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Lei Feng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Jia Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Ling Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
| | - Hiroaki Kitazawa
- Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Yanyin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Zongmin Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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4
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Pillai ARS, Eapen AS, Zhang W, Roy S. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review. Foods 2024; 13:1529. [PMID: 38790829 PMCID: PMC11121366 DOI: 10.3390/foods13101529] [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: 04/17/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
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Affiliation(s)
- Athira R. S. Pillai
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Ansu Sara Eapen
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
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5
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Othman SH, Shapi'i RA, Ronzi NDA. Starch biopolymer films containing chitosan nanoparticles: A review. Carbohydr Polym 2024; 329:121735. [PMID: 38286535 DOI: 10.1016/j.carbpol.2023.121735] [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: 09/25/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/31/2024]
Abstract
Starch biopolymer films incorporated with chitosan nanoparticles (CNP) or starch/CNP films are promising alternatives to non-degradable food packaging materials. The films can be utilized for active food packaging applications because CNP exhibits antimicrobial and antioxidant properties, which can improve food shelf-life. Nonetheless, knowledge of the effects of CNP inclusion on the properties of starch films is not fully elucidated. This paper reviews the influences of various concentrations of CNP, sizes of CNP, and other additives on the mechanical, thermal, barrier, antimicrobial, antioxidant, biodegradability, and cytotoxicity properties of starch/CNP films as well as the mechanisms involved in relation to food packaging applications. The usage of starch/CNP films for active food packaging can help to reduce environmental issues and contribute to food safety and security.
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Affiliation(s)
- Siti Hajar Othman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Nanomaterials Processing and Technology Laboratory, Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Ruzanna Ahmad Shapi'i
- Nanomaterials Processing and Technology Laboratory, Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Nur Diana Arisya Ronzi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Wang Y, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Zhi C, Ye L, Zhao J, Jin Z, Chen L. Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection. Int J Biol Macromol 2024; 261:129822. [PMID: 38307437 DOI: 10.1016/j.ijbiomac.2024.129822] [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: 09/05/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/04/2024]
Abstract
The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness.
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Affiliation(s)
- Yun Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd., Zhongshan 528400, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chaohui Zhi
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Lei Ye
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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7
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Koirala P, Bhandari Y, Khadka A, Kumar SR, Nirmal NP. Nanochitosan from crustacean and mollusk byproduct: Extraction, characterization, and applications in the food industry. Int J Biol Macromol 2024; 262:130008. [PMID: 38331073 DOI: 10.1016/j.ijbiomac.2024.130008] [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: 06/27/2023] [Revised: 01/04/2024] [Accepted: 02/05/2024] [Indexed: 02/10/2024]
Abstract
Crustaceans and mollusks are widely consumed around the world due to their delicacy and nutritious value. During the processing, only 30-40 % of these shellfish are considered edible, while 70-60 % of portions are thrown away as waste or byproduct. These byproducts harbor valuable constituents, notably chitin. This chitin can be extracted from shellfish byproducts through chemical, microbial, enzymatic, and green technologies. However, chitin is insoluble in water and most of the organic solvents, hampering its wide application. Hence, chitin is de-acetylated into chitosan, which possesses various functional applications. Recently, nanotechnology has proven to improve the surface area and numerous functional properties of metals and molecules. Further, the nanotechnology principle can be extended to nanochitosan formation. Therefore, this review article centers on crustaceans and mollusks byproduct utilization for chitosan, its nano-formation, and their food industry applications. The extensive discussion has been focused on nanochitosan formation, characterization, and active site modification. Lastly, nanochitosan applications in various food industries, including biodegradable food packaging, fat replacer, bioactive compound carrier, and antimicrobial agent have been reported.
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Affiliation(s)
- Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Yash Bhandari
- Department of Nutrition and Dietetics, Central Campus of Technology, Tribhuvan University, Nepal
| | - Abhishek Khadka
- Rural Reconstruction Nepal, 288 Gairidhara Road 2, Kathmandu Metropolitan City, Bagmati, Nepal
| | - Simmi Ranjan Kumar
- Department of Biotechnology, Mahidol University, Bangkok 10400, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Santhosh R, Sarkar P. Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits. Int J Biol Macromol 2024; 260:129625. [PMID: 38266863 DOI: 10.1016/j.ijbiomac.2024.129625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.
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Affiliation(s)
- R Santhosh
- Department of Food Process Engineering, National Institute of Technology Rourkela, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
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9
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Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [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: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
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Affiliation(s)
| | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
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10
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Liu Y, Wang J, Yue H, Du Z, Cheng X, Wang H, Cheng F, Du X. Flame-retardant phytic acid-decorated thermoplastic starch/halloysite nanotube composite films with enhanced mechanical strength and excellent barrier properties. Carbohydr Polym 2024; 323:121465. [PMID: 37940320 DOI: 10.1016/j.carbpol.2023.121465] [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: 08/08/2023] [Revised: 09/20/2023] [Accepted: 10/05/2023] [Indexed: 11/10/2023]
Abstract
Thermoplastic starch (TPS), a green and fully biodegradable composite, is considered the most viable option for replacing petroleum-based polymers. However, the poor mechanical properties, high flammability and moisture absorption susceptibility of TPS severely restrict its large-scale applications. Through PA phosphorylation and blending with halloysite nanotubes (HNTs), phytic acid (PA)-phosphorylated HNT/TPS composite films (HNTPSFs) were fabricated with enhanced mechanical strength, excellent flame retardancy, and improved barrier properties. The introduction of HNTs substantially increased the mechanical properties (tensile strength increased 54.3 % and elongation at break decreased 37.0 %) of TPS films and reduced the diffusion of water vapor (decreased 34.1 %). Thermogravimetric analysis studies demonstrated that the HNTPSFs had exceptional thermal stability at their anticipated working temperatures. Furthermore, when the PA content in the composite films increased, the peak heat release rate, total heat release and fire growth index of the HNTPSFs all decreased substantially, demonstrating the improved flame retardancy of HNTPSFs. Hence, the synthesized fully biodegradable TPS composites show enormous potential in the field of renewable biopolymers.
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Affiliation(s)
- Yuwei Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jiuao Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Hao Yue
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Zongliang Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Xu Cheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Haibo Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Fei Cheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
| | - Xiaosheng Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
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11
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Dong Y, Xie Y, Ma X, Yan L, Yu HY, Yang M, Abdalkarim SYH, Jia B. Multi-functional nanocellulose based nanocomposites for biodegradable food packaging: Hybridization, fabrication, key properties and application. Carbohydr Polym 2023; 321:121325. [PMID: 37739512 DOI: 10.1016/j.carbpol.2023.121325] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/05/2023] [Accepted: 08/21/2023] [Indexed: 09/24/2023]
Abstract
Nowadays, non-degradable plastic packaging materials have caused serious environmental pollution, posing a threat to human health and development. Renewable eco-friendly nanocellulose hybrid (NCs-hybrid) composites as an ideal alternative to petroleum-based plastic food packaging have been extensively reported in recent years. NCs-hybrids include metal, metal oxides, organic frameworks (MOFs), plants, and active compounds. However, no review systematically summarizes the preparation, processing, and multi-functional applications of NCs-hybrid composites. In this review, the design and hybridization of various NCs-hybrids, the processing of multi-scale nanocomposites, and their key properties in food packaging applications were systematically explored for the first time. Moreover, the synergistic effects of various NCs-hybrids on several properties of composites, including mechanical, thermal, UV shielding, waterproofing, barrier, antimicrobial, antioxidant, biodegradation and sensing were reviewed in detailed. Then, the problems and advances in research on renewable NCs-hybrid composites are suggested for biodegradable food packaging applications. Finally, a future packaging material is proposed by using NCs-hybrids as nanofillers and endowing them with various properties, which are denoted as "PACKAGE" and characterized by "Property, Application, Cellulose, Keen, Antipollution, Green, Easy."
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Affiliation(s)
- Yanjuan Dong
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Yao Xie
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Xue Ma
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Ling Yan
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Hou-Yong Yu
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China; Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue West, Waterloo, Ontario, Canada.
| | - Mingchen Yang
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
| | - Somia Yassin Hussain Abdalkarim
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China.
| | - Bowen Jia
- The Key Laboratory of Advanced Textile Materials and Manufacturing Technology, Ministry of Education, Zhejiang Sci-Tech University, Xiasha Higher Education Park Avenue 2 No.928, Hangzhou 310018, China
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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Najafian N, Aarabi A, Nezamzadeh-Ejhieh A. Evaluation of physicomechanical properties of gluten-based film incorporated with Persian gum and Guar gum. Int J Biol Macromol 2022; 223:1257-1267. [PMID: 36368364 DOI: 10.1016/j.ijbiomac.2022.11.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/26/2022] [Accepted: 11/07/2022] [Indexed: 11/10/2022]
Abstract
This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of three variables gluten (37%wt), Persian gum (1-2%wt), and guar gum (1-2%wt) on the physicochemical properties of the films (thickness, color parameters (L*, ΔE, WI, YI), swelling, solubility, water vapor permeability (WVP) and mechanical properties of the film were investigated. The results confirmed that gluten is compatible with Persian gum and Guar gum. Optimization was determined, and then the morphological properties and interaction of the film components were investigated with SEM and FTIR, respectively. Results showed that all three variables significantly affected the films' mechanical and physical properties (P < 0.05). Increasing the number of gums in the film solution led to a decrease in the thickness of the films, and improved solubility and WVP of films. Moreover, the yellowness index of films raised with an increasing amount of gluten and Guar gum. Increasing the number of gums, Young's modulus and modulus of elasticity decreased significantly (P < 0.05). The optimum level of the variables with desirability of 0.992, obtained by the software, was 5 % gluten, 1.5 % Persian gum, and 1.5 % Guar gum (% w/w). Intensifying and shifting some absorption peaks of FTIR spectra pattern confirmed the interaction of gums and gluten chain functional groups. The current research outcomes demonstrated that proper interaction was established between gluten protein and gums and improved the physical properties of the films. High amounts of gum reduced the thickness of the film.
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Affiliation(s)
- Nahid Najafian
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
| | - Aazam Aarabi
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
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Jiang H, Zhang W, Chen L, Liu J, Cao J, Jiang W. Recent advances in guar gum-based films or coatings: Diverse property enhancement strategies and applications in foods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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