Development of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry

Enhancing mechanical and blocking properties of gelatin films using zein-quercetin nanoparticle and applications for strawberry preservation

New gelatin films incorporated with zein-quercetin nanoparticles (GA/ZQNPs) were developed. The GA/ZQNP films had improved tensile strength, water vapor and oxygen barrier capabilities, hydrophobicity, UV blocking feature, antioxidant activities and antimicrobial properties, which varied with various contents of ZQNPs. Notably, the GA/ZQNP0.1-10 films exhibited enhanced tensile stress value around 3.2 MPa and strain of 142 %, a 78.4 % decrease in water vapor permeability, a 76.9 % decrease in oxygen permeability, the highest water contact angle at 112.0 ± 0.6°, an improved DPPH∙ scavenging rate of 64.9 ± 0.7 %, excellent UV blocking properties and antimicrobial properties. The GA/ZQNP films were further applied for strawberries packaging to assess their preservation capabilities under ambient conditions. The results showed that GA/ZQNP0.1-10 nanocomposite films efficiently maintained the best nutrient quality and acceptable appearance of strawberries compared with untreated strawberries, prolonging the shelflife of strawberries to approximately 8 days. These findings suggested promising applications for these new functional films in fruit packaging.

Preparation of chitosan/polyvinyl alcohol antibacterial indicator composite film loaded with AgNPs and purple sweet potato anthocyanins and its application in strawberry preservation

This study incorporated purple sweet potato anthocyanin (PSPA) and silver-nanoparticles (AgNPs) into the chitosan/polyvinyl alcohol film matrix (PVA/CS) to successfully prepare a composite film, which effectively inhibited bacterial growth and indicated product freshness. The addition of AgNPs and PSPA led to a dense structure of the film, which effectively enhanced its physical properties, barrier properties and functional properties. The incorporation of PSPA made the composite film highly pH-sensitive, which exhibited distinct color changes in varying pH solutions. The PVA/CS-AgNPs-PSPA10 composite film with PSPA and AgNPs resulted the shelf life of strawberries to 13 days at 4 °C, which effectively reduced strawberry breathing during storage. Additionally, such composite film changed color from purple to yellow-purple, indicating the deterioration of strawberries. It also showed an antibacterial indication through its excellent antibacterial property and freshness indication performance, which demonstrated its significance in developing antibacterial indicator composite packaging materials for fruits and vegetables preservation.

Chitosan-pullulan edible coating loaded with dihydromyricetin: Enhanced antioxidant activity and barrier properties to prolong Cantonese sausages' shelf-life

Cantonese sausages are susceptible to oxidative deterioration during storage. Compared with synthetic antioxidants, dihydromyricetin (DMY) is a natural active substance with various functions such as antioxidant and antimicrobial. In this study, edible coating solutions loaded with DMY were prepared based on chitosan (CS) and pullulan (PUL) to prolong the shelf-life of Cantonese sausages. FT-IR and XRD results showed good compatibility between DMY and CS-PUL. It was found that 8 % DMY was physically cross-linked with CS and PUL mainly through hydrogen bonding, which enhanced the barrier and mechanical properties of the films. Meanwhile, the antioxidant property, antimicrobial efficiency and thermal stability of the films were also significantly improved (p < 0.05). The results of storage experiments of Cantonese sausages showed that the 8 % DMY-CP coating solution could effectively retard the lipid oxidation of Cantonese sausages at 25 °C, and maintain the appearance and flavour of products at storage on the 28th d. This study proved DMY's potential as a natural alternative to synthetic additives in polysaccharide-based edible coatings, providing a green and sustainable solution to combat lipid oxidation in meat products.

Enhanced antioxidant and antimicrobial activities of chitosan/oxidized microcrystalline cellulose blended films with Tribulus terrestris extract for food packaging applications

Chitosan/oxidized cellulose blended film with Tribulus terrestris (T. terrestris) extract films were successfully produced by casting method. The obtained blend films were characterized by structural, mechanical, optical, permeation, antioxidant, and antimicrobial properties. Finally, these biodegradable blend films were used to prolong the shelf-life of sour cherries. Remarkable physical properties such as water vapor transmission rate, swelling, water solubility, mechanic strength, and UV-vis light transmittance were observed to improve positively. All blend films showed 60-70 % degradation after 30 days of hydrolytic degradation and soil burial. T. terrestris extract increased the tensile strength from 1.1 MPa to a maximum of 2.1 MPa and elongation at break from 16 % to 46 %. Furthermore, blend films with T. terrestris extract showed ~4 and ~ 3.7 times higher ABTS•+ and DPPH• scavenging potential, respectively. Moreover, the findings also revealed that blend films displayed strong antimicrobial activity against S. aureus, E. coli, and C. tropicalis. Most importantly, the shelf life of sour cherries packaged with blend films was effectively extended up to 10 days. Overall, blended films are a promising potential alternative material to petroleum-based synthetic plastics for use in active food packaging, especially in products with short shelf life such as sour cherry.

Sulfonated cellulose nanocrystalline- and pea protein isolate-mixture stabilizes the citral nanoemulsion to maintain its functional activity for effectively preserving fruits

The instability of citral greatly limits its application in food field. This study aimed to develop a safe and green emulsifier-stabilized nanoemulsion (NE) to encapsulate citral for exerting its activities. A series of NEs were prepared using varying proportions (1:2 and 1:3) of sulfonated cellulose nanocrystalline- (CNC-C) and pea protein isolate- (PPI) mixture as emulsifier to encapsulate citral with different content (1 %, 2 %, and 3 %), and their stability, antioxidant and antibacterial activities were evaluated to identify the optimal system. When CNC-C and PPI proportion was 1:3 and citral content was 2 % (CC1-P3-C2), the obtained CC1-P3-C2 incorporated into pectin achieved the excellent preservation effect on kiwifruits and blueberries. It was attributed to the stability and functional activities of CC1-P3-C2. On the one hand, after storage (25 d) or at pH 11 or 100 mM NaCl, its size and polydispersity index were still within acceptance level (<300 nm and 0.3). On the other hand, it showed good antioxidant and antibacterial activities against Escherichia coli, Staphylococcus aureus, Botrytis cinerea, and Botryosphaeria dothidea, which was due to its high encapsulation efficiency (96.78 %). Therefore, CC1-P3-C2 showed a great application potential in fruit preservation, which also provided a feasible strategy to design stable citral NEs.

Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables-A Review

Considerable interest has emerged in developing biodegradable food packaging materials derived from polysaccharides. Phenolic compounds serve as natural bioactive substances with a range of functional properties. Various phenolic compounds have been incorporated into polysaccharide-based films and coatings for food packaging, thereby enhancing product shelf life by mitigating quality degradation due to oxidation and microbial growth. This review offers a comprehensive overview of the current state of polysaccharide-based active films and coatings enriched with phenolic compounds for preserving fruits and vegetables. The different approaches for the addition of phenols to polysaccharides-based packaging materials are discussed. The modifications in film properties resulting from incorporating polyphenols are systematically characterized. Then, the application of these composite materials as protectants and intelligent packaging in fruit and vegetables preservation is highlighted. In future, several points, such as the preservative mechanism, safety evaluation, and combination with other techniques along the whole supply chain could be considered to design polyphenol-polysaccharides packaging more in line with actual production needs.

Visible light-responsive TiO2-based hybrid nanofiller reinforced multifunctional chitosan film for effective fruit preservation

In this study, we developed a multifunctional chitosan film with visible light-responsive photocatalytic properties by incorporating a novel nanofiller-a nanohybrid particle of poly(tannic acid) (PTA) and TiO2 (TP-NPs). Firstly, the hybridization of TiO2 with PTA not only improved its dispersion but also obtained TP-NPs with smaller band gaps (from 3.11 eV to 1.55 eV) and higher separation efficiency of photogenerated e--h+ (about 1.5-fold enhancement), thereby producing more reactive oxygen species and enhancing the antibacterial efficacy (compared with TiO2, the antibacterial effect of TP-NPs on Staphylococcus aureus and Escherichia coli was heightened by about 2 times under visible light for 1 h). Secondly, TP-NPs were hydrogen bonded with chitosan, strengthening its mechanical and barrier properties, while imparting exceptional antibacterial efficacy. Moreover, the multifunctional properties enabled the active film to effectively delay the quality deterioration of grapes and kiwifruit. Hence, this study presented a multifunctional active packaging film tailored for fruit preservation.

Citrus oil gland and cuticular wax inspired multifunctional gelatin film of OSA-starch nanoparticles-based nanoemulsions for preserving perishable fruit

Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3-4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.

Source, Extraction, Properties, and Multifunctional Applications of Pectin: A Short Review

Pectin, a heteropolysaccharide derived from plant cell walls, is essential in the food, pharmaceutical, and environmental industries. Currently, citrus and apple peels are the primary sources for commercial pectin production. The yield and quality of pectin extracted from various plant sources significantly differ based on the extraction methods employed, which include physical, chemical, and biological processes. The complex structures of pectin, composed of polygalacturonic acid and rhamnogalacturonan, influence its physicochemical properties and, consequently, its functionality. As a common polysaccharide, pectin finds applications across multiple sectors. In the food industry, it acts as a gelling agent and a packaging material; in pharmaceuticals, it is utilized for drug delivery and wound healing. Environmentally, pectin contributes to wastewater treatment by adsorbing pollutants. Current research focuses on alternative sources, sustainable extraction methods, and multifunctional applications of pectin. Ongoing studies aim to enhance extraction technologies and broaden the applications of pectin, thereby supporting sustainable development goals.

Chitosan coating of seeds improves the germination and growth performance of plants: A Rreview

This review article explores the fascinating world of chitosan coating applied to seeds and its profound impacts on enhancing the germination process and growth performance of plants. Chitosan, a biodegradable and non-toxic polysaccharide derived from chitin, has shown remarkable potential in seed treatment due to its bioactive properties. The review discusses the mechanisms of chitosan's effect on plant germination including promoting water uptake, enhancing nutrient absorption, and protecting seeds from biotic and abiotic stresses. Moreover, it evaluates the effects of chitosan on plant growth parameters such as root development, shoot growth, chlorophyll content, and overall yield. The review also discusses the sustainable aspects of chitosan coatings in agriculture, emphasizing their eco-friendly nature and potential for reducing reliance on synthetic chemicals. Overall, the findings underscore the significant benefits of chitosan-coated seeds in improving the overall performance of plants, paving the way for a greener and more productive agricultural future. Finally, the article will conclude with a SWOT analysis discussing the strengths, weaknesses, opportunities, and threats of this technology.

Development and characterization of polyvinyl alcohol/chitosan crosslinked malic acid composite films with curcumin encapsulated in β-cyclodextrin for food packaging application

Considering that fruits are vulnerable to damage and waste during stockpiling, transport and marketing. Given this, an innovative curcumin inclusion compound (Cur@β-CD) was devised in this study to introduce oil-soluble curcumin (Cur) into water-soluble polyvinyl alcohol (PVA) materials, thereby fabricating food packaging films endowed with excellent properties. DPPH test manifested that the oxidation resistance for PCOMC-Cur@β-CD film was 95 % above PVA material. It was ascribed to the fact that the Cur@β-CD elevated the water solubility of Cur while the increase of water solubility heightened the antioxidant effect for Cur in the film. Additionally, the chitosan (CS) was crosslinked with malic acid (MA), which elevated the barrier property of the film, reduced the amount of oxygen transmission and further retarded the oxidation reaction of the fruits for packaging. The antibacterial test demonstrated that the antibacterial rates of PCOMC-Cur@β-CD film against E. coli and S. aureus reached 92 % and 95 %, respectively, which was attributed to the slow release of Cur when Cur@β-CD was dissolved in PVA material and the Schiff base reaction between Cur and amino groups on CS. These findings indicate that the PCOMC-Cur@β-CD film developed in this work can provide certain insights into the field of food packaging.

Chitosan-based sustainable packaging and coating technologies for strawberry preservation: A review

Strawberry fruits are popular all over the world due to their rich organoleptic properties and enormous health benefits. However, it is highly susceptible to postharvest spoilage due to various factors, including moisture loss, nutrient oxidation, and microbial spoilage. Recently, various researchers have studied the effect of chitosan-based flexible films and surface coatings on the shelf life of strawberries. Despite various reviews providing general information on the effects of chitosan-based films and coatings on various food products, no review has focused solely on their effects on postharvest preservation and the shelf life of strawberries. The purpose of this review is to summarize the current research on chitosan-based formulations for extending the shelf life of strawberries. Chitosan, a cationic carbohydrate polymer, possesses excellent properties such as film formation, mechanical strength, non-toxicity, biodegradability, edibility, UV-blocking ability, antioxidant activity, and antibacterial functionality, justifying its potential as packaging/coating material for fresh agricultural products, including strawberries. This review covers the various factors responsible for strawberry spoilage and the properties of chitosan that help counteract these factors. Additionally, the advantages of chitosan-based preservation technology compared to existing strawberry preservation methods were explained, efficiency was evaluated, and future research directions were suggested.

Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review

The use of fossil-based plastics in food packaging poses a serious environmental concern. Pectin, a natural biodegradable polymer, offers a potential solution for environmentally friendly and sustainable food packaging to replace fossil-based plastics. This article reviews the applications of pectin in active and intelligent packaging and analyzes the latest research trends. Bibliometric analysis was used to review the existing literature on pectin in food packaging. Data were collected from the Scopus database, which covers research on film manufacturing and pectin-based coating. Pectin-based active packaging contains antimicrobial and antioxidant compounds such as ascorbic acid and essential oils, which effectively prevent bacterial growth while absorbing oxygen and water vapor. In contrast, pectin-based intelligent packaging allows real-time monitoring of food quality through integrated color-changing indicators, eliminating the need for open packaging. Research trends have shown a significant increase in publications on pectin-based packaging, reflecting the growing interest in sustainable packaging solutions. With a focus on innovation and sustainability, pectin can replace conventional plastics and provide safer and more durable packaging solutions, thereby supporting global efforts to reduce the environmental impact of plastic waste.

Review of Bio-Based Biodegradable Polymers: Smart Solutions for Sustainable Food Packaging

Conventional passive packaging plays a crucial role in food manufacturing by protecting foods from various external influences. Most packaging materials are polymer-based plastics derived from fossil carbon sources, which are favored for their versatility, aesthetic appeal, and cost-effectiveness. However, the extensive use of these materials poses significant environmental challenges due to their fossil-based origins and persistence in the environment. Global plastic consumption for packaging is expected to nearly triple by 2060, exacerbating the ecological crisis. Moreover, globalization has increased access to a diverse range of foods from around the world, heightening the importance of packaging in providing healthier and safer foods with extended shelf life. In response to these challenges, there is a growing shift to eco-friendly active packaging that not only protects but also preserves the authentic qualities of food, surpassing the roles of conventional passive packaging. This article provides a comprehensive review on the viability, benefits, and challenges of implementing bio-based biodegradable polymers in active food packaging, with the dual goals of environmental sustainability and extending food shelf life.

Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging

The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.

Antifungal efficacy of chitosan extracted from shrimp shell on strawberry (Fragaria × ananassa) postharvest spoilage fungi

The strong demand for biological materials in the food industry places chitosan at the forefront of other biopolymers. The present study aims to evaluate the antifungal properties of chitosan extracted from shrimp shell waste (Parapenaeus longirostris) against post-harvest strawberry (Fragaria × ananassa) spoilage fungi. The physicochemical characteristics (DD, Mw, and solubility) of extracted chitosan were determined. In addition, functional characteristics were studied by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The antifungal effect of chitosan on mycelial growth and spore germination of Aspergillus niger, Botrytis cinerea, Fusarium oxysporum, and Rhizopus stolonifer was evaluated. Yield, degree of deacetylation, molecular weight, and solubility were 21.86%, 83.50%, 180 kDa, and 80.10%, respectively. A degree of deacetylation of 81.27% was calculated from the FTIR spectrum and a crystallinity index of 79.83% was determined from the X-ray diffraction pattern. SEM images of extracted chitosan showed a combination of fibrous and porous structure. At 3% chitosan, mycelial growth inhibition rates of A. niger, B. cinerea, F. oxysporum, and R. stolonifer ranged from 81.37% to 92.70%. At the same chitosan concentration, the percentages of spore germination inhibition of the isolated fungi ranged from 65.47% to 71.48%. The antifungal activity was highly dose-dependent. As a natural polymer, chitosan offers a convincing alternative to synthetic antimicrobials for the post-harvest preservation of strawberries. Its potential lies in its ability to inhibit the growth of spoilage fungi.