Gelatin-based composite films and their application in food packaging: A review

Studies on Gelatin-Keratin-Chitosan Functionalized Silver Nanoparticles Based Bionanocomposite Films With Improved Antimicrobial and UV-Blocking Properties

This study investigates the properties of a biocomposite film made from gelatin and sustainably sourced keratin incorporating chitosan-functionalized silver nanoparticles. Varied concentrations of chitosan solution (i.e., 0.4%, 0.6%, 0.8%, and 1% w/v) were used in the synthesis of silver nanoparticles, and their particle size, distribution, and antibacterial and antifungal activities were evaluated against foodborne pathogens (Escherichia coli, Staphylococcus aureus, Rhizopus stolonifer, and Aspergillus niger). The addition of keratin enhanced the film's tensile strength to 16.64 MPa, a 403% increase compared to the gelatin film. However, incorporating 2% chitosan functionalized silver nanoparticles reduced the tensile strength to 9.07 MPa compared to the Gelatin-Keratin film. The distribution of nanoparticles and the interaction between the polymer chains were analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy. The composite films also exhibited significant UV blocking efficiency, achieving 99% blockage of ultraviolet A and 100% blockage of ultraviolet B. The biocompatibility of the films was tested with MG63 cell lines, showing that silver nanoparticle concentrations (0.3%-2%) improved cell viability to 87% after 96 h of incubation. These findings reveal that the bionanocomposite films exhibit strong antibacterial and antifungal properties, along with excellent biocompatibility, making them ideal materials for wound healing and tissue engineering applications.

A review of bio-based dialdehyde polysaccharides as multifunctional building blocks for biomedical and food science applications

Food science and biomedical engineering are key disciplines related to human health, with the development of functional materials being an important research direction in both fields. In recent years, dialdehyde polysaccharides (DAPs), as green biopolymers, have become increasingly important in functional materials within food science and biomedical engineering. This work systematically summarizes the sources and properties of various DAPs, introduces their preparation methods and common DAP-based functional biomaterials, including hydrogels, scaffolds, films, coatings, nanoparticles, and nanofibers. Importantly, this work also reviews DAP applications in functional materials for food science and biomedical engineering, such as drug delivery, wound dressings, tissue engineering, food packaging films/edible coatings, food emulsions, antibacterial nanoparticles, and enzyme immobilization. Finally, the work briefly discusses the biosafety of DAPs. To conclude, this study provides a toolkit for developing functional materials in these fields and offers important reference value regarding the broad application of DAPs.

From Lab to Shelf: Gelatin-Based pH Sensors Revolutionizing Food Packaging

The development of multifunctional smart food packaging has garnered considerable attention in research. Gelatin exhibits outstanding characteristics, featuring remarkable gel strength, molecular binding affinity, excellent colloidal dispersibility, low solution viscosity, sustained dispersion stability, and significant water retention properties. Gelatin-based film is ideally suited for the developing simple, portable, and rapid pH sensors, owing to its satisfactory biocompatibility, biodegradability, biosafety, affordability, and facilitation of easy handling and usage. This paper aims to explore the challenges and opportunities relating to gelatin-based pH sensors. It begins by outlining the sources, classifications, and functional properties of gelatin, followed by an analysis of the current research landscape and future trends related to intelligent indicators and active carriers. Subsequently, potential research directions for gelatin-based pH sensors are proposed. Using a literature analysis, it can be concluded that novel gelatin-based smart packaging represents the future of food packaging. It is hoped that the paper can provide some basic information for the development and application of gelatin-based smart packaging.

Herbal bioactive-loaded biopolymeric formulations for wound healing applications

Recent advancements in wound healing technologies focus on incorporating herbal bioactives into biopolymeric formulations. A biocompatible matrix that promotes healing is provided by biopolymeric wound dressings. These dressings use components such as ulvan, hyaluronic acid, starch, cellulose, chitosan, alginate, gelatin, and pectin. These natural polymers assist in three crucial processes, namely, cell adhesion, proliferation, and moisture retention, all of which are necessary for effective wound repair. Curcumin, quercetin, Aloe vera, Vinca alkaloids, and Centella asiatica are some of the herbal bioactives that are included in biopolymeric formulations. They have powerful anti-inflammatory, antibacterial, and antioxidant activities. Chitosan, cellulose, collagen, alginate, and hyaluronic acid are some of the biopolymers that have shown promise in clinical trials for wound healing. These trials have also confirmed the safety and functional performance of these materials. Their recent advancements in wound care can be understood by the increasing number of patents linked to these formulations. These innovative dressings improve healing outcomes in acute and chronic wounds while minimizing adverse effects by incorporating biopolymers with herbal bioactives in an efficient manner. This review emphasizes that the development of next-generation wound care products can be facilitated via the integration of natural materials and bioactive substances.

Functionalized Gelatin Electrospun Nanofibrous Membranes in Food Packaging: Modification Strategies for Fulfilling Evolving Functional Requirements

Gelatin, known for its excellent biocompatibility, strong aggregative properties, and low cost, has been extensively investigated as a promising material for food packaging. Among various fabrication methods, electrospinning stands out due to its simplicity, cost-effectiveness, high process controllability, and ability to produce nanofiber membranes with enhanced properties. This review provides a comprehensive overview of the sources, properties, and applications of gelatin, along with the fundamental principles of electrospinning and its applications in food packaging. Additionally, the common types of electrospinning techniques used in food packaging are also covered. In recent years, increasing research efforts have focused on gelatin-based electrospun nanofiber membranes for food packaging applications. The functionalization of electrospinning gelatin-based nanofiber membrane was realized by incorporating various active substances or combining it with other techniques, fulfilling the new requirements of food packaging. In this review, gelatin-based electrospun nanofiber membranes for food packaging applications are overviewed, with a particular emphasis on various types of modifications for the membranes aimed at meeting diverse application demands. Finally, the future perspectives and challenges in the research of gelatin-based electrospun nanofiber membranes for food packaging are discussed.

Encapsulation of Polyphenols in Double Water-in-Oil-in-Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Tunisian Arabic Gum

Water-in-oil-in-water (W1/O/W2) double emulsions have been formulated using polyglycerol polyricinoleate (PGPR) to stabilize the reverse W1/O emulsions and Arabic Gum extracted from Bouhedma National Park in Sidi Bouzid in Tunisia to stabilize the direct emulsion, in order to encapsulate two polyphenols, oleuropein and green tea leaves polyphenol. These two polyphenols exhibit an antiradical activity. The Tunisian Arabic Gum allows obtaining a narrow size distribution for the double emulsions. Due to the presence of Arabic gum in W2, the deduction of the encapsulation efficiency, from UV-vis spectrometry measurements, is not straightforward, but the final obtained values are very high (>95%), making these double emulsions with a minimal list of ingredients interesting systems. Then, the kinetic stability of these capsule-type systems has been assessed at three storage temperatures. While the double emulsions are kinetically stable at 4 °C and at room temperature, destabilization occurs at 50 °C, the mechanism of which is discussed.

Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients

The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin's crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (w/w) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein-protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP's structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient.

Curcumin-loaded gelatin/fucoidan electrospun composite: Physicochemical characterization and antioxidative application

This study aimed to develop gelatin/fucoidan (GF) and curcumin-loaded gelatin/fucoidan (CGF) electrospun, enhancing the shelf life of food products as an active packaging material. Simulation studies indicated the conversion of collagen-like to gelatin-like peptides at ∼75 °C and occurred hydrogen bonds between gelatin, fucoidan and curcumin. Morphological findings proved that optimum GF and CGF fibers had smooth and tubular morphology. Physicochemical results indicated possible hydrogen bonds between the compounds and enhanced thermostabilities using FTIR and TGA, respectively. Regarding antibacterial and antioxidant activities, CGF fibers demonstrated higher bactericidal (∼8 and 11 mm) and antioxidative (∼71 %) effects. During the 9-week storage test at 60 °C, lower values of PV and TBA values were observed for CGF and GF, endowing the peanuts decelerated lipid oxidation rate. These findings suggested a prospective active packaging material based on the incorporation of a bioactive molecule into a protein-carbohydrate composite, showing favorable active food packaging properties.

Percolation Threshold of Bacterial Nanocrystals in Biopolymeric Matrices to Build Up Strengthened Biobased Food Packaging

Bacterial cellulose nanocrystals (BCNCs) extracted from cellulose residues, resulting from film-cutting operations used for the commercial production of dressings, were studied as reinforcement for films based on gelatin, pectin, and hydroxypropylmethyl cellulose (HPMC). The biopolymer matrices differ in their monomer and functional group (gelatin: -COOH and -NH; pectin: -COOH and HPMC -OH). The addition of BCNCs into a polymer matrix for biopolymeric nanocomposite formulation was based on values around the theoretical percolation threshold. The results of this study showed that the BCNCs had a diameter and mean length range of (27 ± 1) nm and (180 ± 10) nm, respectively, producing films reaching 120.13 MPa of tensile strength, 10.9 GPa of Young's modulus, and a toughness of 335.17 × 106 J/m3. All films showed good transparency and a smooth surface. Surface micrographs (SEM) revealed homogeneous, compact, smooth regions, and no macropores. The crystallinity index of the BCNCs produced was 68.69%. The crystallinity of the gelatin, pectin, and HPMC films improved from 10.25 to 44.61%, from 29.79 to 53.04%, and from 18.81 to 39.88%, respectively. These results show the possibility of using films for freeze-dried food packaging.

Unlocking the Potential of Marine Sidestreams in the Blue Economy: Lessons Learned from the EcoeFISHent Project on Fish Collagen

This review provides a general overview of collagen structure, biosynthesis, and biological properties, with a particular focus on marine collagen sources, especially fisheries discards and by-catches. Additionally, well-documented applications of collagen are presented, with special emphasis not only on its final use but also on the processes enabling sustainable and safe recovery from materials that would otherwise go to waste. Particular attention is given to the extraction process, highlighting key aspects essential for the industrialization of fish sidestreams, such as hygiene standards, adherence to good manufacturing practices, and ensuring minimal environmental impact. In this context, the EcoeFISHent projects have provided valuable insights, aiming to create replicable, systemic, and sustainable territorial clusters based on a multi-circular economy and industrial symbiosis. The main goal of this project is to increase the monetary income of certain categories, such as fishery and aquaculture activities, through the valorization of underutilized biomass.

Engineered Living Systems Based on Gelatin: Design, Manufacturing, and Applications

Engineered living systems (ELSs) represent purpose-driven assemblies of living components, encompassing cells, biomaterials, and active agents, intricately designed to fulfill diverse biomedical applications. Gelatin and its derivatives have been used extensively in ELSs owing to their mature translational pathways, favorable biological properties, and adjustable physicochemical characteristics. This review explores the intersection of gelatin and its derivatives with fabrication techniques, offering a comprehensive examination of their synergistic potential in creating ELSs for various applications in biomedicine. It offers a deep dive into gelatin, including its structures and production, sources, processing, and properties. Additionally, the review explores various fabrication techniques employing gelatin and its derivatives, including generic fabrication techniques, microfluidics, and various 3D printing methods. Furthermore, it discusses the applications of ELSs based on gelatin in regenerative engineering as well as in cell therapies, bioadhesives, biorobots, and biosensors. Future directions and challenges in gelatin fabrication are also examined, highlighting emerging trends and potential areas for improvements and innovations. In summary, this comprehensive review underscores the significance of gelatin-based ELSs in advancing biomedical engineering and lays the groundwork for guiding future research and developments within the field.

Polymers Derived from Agro-Industrial Waste in the Development of Bioactive Films in Food

This review explores the potential of biopolymers as sustainable alternatives to conventional plastics in food packaging. Biopolymers derived from plant or animal sources are crucial in extending food shelf life, minimizing degradation, and protecting against oxidative and microbial agents. Their physical and chemical properties, influenced by the raw materials used, determine their suitability for specific applications. Biopolymers have been successfully used in fruits, vegetables, meats, and dairy products, offering antimicrobial and antioxidant benefits. Consequently, they represent a functional and eco-friendly solution for the packaging industry, contributing to sustainability while maintaining product quality.

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.

Novel high-strength, recyclable, microbial-resistant, and freeze-thaw dual topological network hydrogel cooling media

The demand for multifunctional hydrogels, offering high mechanical strength, efficient cooling, and antimicrobial properties, is growing in food preservation. Here, a dual-network (DN) hydrogel PM@Cur, which includes curcumin, is fabricated through chemical crosslinking and hydrogen bonding interactions. The resulting hydrogels can withstand more than five freeze-thaw cycles at -80 °C, and resist brittleness after liquid nitrogen treatment. PM@Cur also exhibits surface hydrophobicity (contact angle >90°) for both water and organic solvents. These properties meet the mechanical, anti-fouling, and recyclable demands for hydrogel coolants. The antimicrobial assays in vitro confirmed that the inclusion of curcumin provided the PM@Cur with photodynamic antimicrobial capacity. Finally, the prepared PM@Cur hydrogel ice cubes have been confirmed to exhibit better anti-melting properties than traditional ice cubes, thus enabling the preservation of strawberries and shrimp. This study presents an innovative solution for producing advanced functional integrated hydrogels, offering a promising and safer option for food coolants.\.

A Comparative Study on the Structural, Physicochemical, Release, and Antioxidant Properties of Sodium Casein and Gelatin Films Containing Sea Buckthorn Oil

The aim of this study was to compare the effect of increasing concentrations (0, 1, 2, 4%) of sea buckthorn oil (SBO) on the structural, physicochemical, release, and antioxidant properties of glycerol-plasticized sodium casein (NaCAS) and gelatin (GEL) films. Ultrasonic treatment ensured effective homogenization of SBO in both types of emulsions, resulting in yellow-tinted semi-opaque films with relatively low micro-roughness. Generally, GEL films demonstrated lower UV barrier properties and solubility but exhibited higher compactness, crystallinity, transparency, surface hydrophobicity, oxygen barrier performance, strength, and antiradical activity compared to their NaCAS-based counterparts. In a concentration-dependent manner, SBO decreased the solubility and water absorption of the gelatin-based film and enhanced its oxygen permeability. Conversely, SBO improved the water vapor barrier properties of both films in a concentration-independent manner. At the highest SBO concentration, the tensile strength of NaCAS- and GEL-based films decreased by 27% and 20%, respectively, while their antiradical activity increased by 9.3× and 4.3× (based on the time required for the half-neutralization of 2,2-diphenyl-1-picrylhydrazyl radicals). Migration studies showed that at the lowest concentration, SBO was released (into 95% ethanol) approximately 2× faster from the GEL-based film than from the NaCAS film, whereas at higher concentrations, the trend reversed.

Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel

A combined antibacterial effect of 405 nm blue LEDs (BL) and gelatin film (G) was investigated on stainless steel (SUS) and fresh fruit peel for the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium. On the SUS, the sum of the individual treatments of G for 20 min and BL at 20 J/cm2 was <1 log reduction (log CFU/cm2). In comparison, combination treatment of G and BL (G + BL) at 20 J/cm2 exhibited 2.37 and 3.09 log reduction on E. coli O157:H7 and S. Typhimurium. The G + BL treatment only increased a propidium iodide (PI) uptake, indicating that cell membrane damage occurred. In the G + BL treatment, reactive oxygen species (ROS) scavenging assay confirmed that ROS involved in the bactericidal mechanism. On orange peel, the G + BL treatment at 40 J/cm2 resulted in a 3.05 and 3.17 log reduction on E. coli O157:H7 and S. Typhimurium. In contrast, the individual treatment of G for 40 min led to reductions of 0.63 log CFU/cm2 for E. coli O157:H7 and 0.50 log CFU/cm2 for S. Typhimurium, while the BL treatment at 40 J/cm2 achieved reductions of 0.78 and 0.69 log CFU/cm2, respectively. A synergistic bactericidal effect was similarly observed in the combined treatment groups for both apple and grapefruit peels. In a color and texture analysis, G did not affect hardness, toughness, and visual color of fruit.

Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review

The development of innovative, biodegradable food packaging materials to combat plastic pollution has garnered significant attention from scholars and government agencies worldwide. Natural polysaccharides and proteins exhibit excellent modifiability, biodegradability, high ductility, and compatibility with food products, making them ideal candidates for constructing hydrogels. Hydrogel films based on these biopolymers have opened new research horizons in food packaging applications. This review examines natural polysaccharides and proteins commonly used in hydrogel film preparation and explores strategies to improve their packaging performance, including the use of binary mixtures and exogenous additives. To optimize functionality, the cross-linking mechanisms between materials and film-forming methods are summarized. Additionally, recent applications of hydrogel films in food packaging in are discussed, showcasing their ability to extend or monitor food freshness. Despite existing challenges, the current advancements present a promising and sustainable alternative to conventional plastic materials paving the way for innovative packaging solutions.

Pectin/gelatin-based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications

Alternatives to nonbiodegradable synthetic plastics for food packaging include films made from biopolymers that are nontoxic and environment-friendly. In this study, carnauba wax (CW) and nitrogen-doped graphene quantum dots (NG) as functional additives were utilized in the production of pectin/gelatin (PG) film. NG was synthesized through the microwave method, using acetic acid as the carbon source, giving size, and zeta potential of 1.635 nm and +0.647 mV, respectively. NG (0%-10%) and CW (0%-10%) were investigated for nanocomposite film preparation using central composite design. The lowest water vapor permeability of film samples was 1.74 × 10-10 g mm/h m2 kPa, which was obtained at 8.5% CW and 6% NG. The highest solubility rate (57%) was observed in the PG film with 10% NG. The incorporation of NG significantly amplified light absorbance at 280 nm. The antioxidant properties improved as NG content increased from 1.5% to 10%. Optimum condition for the fabrication of film sample was obtained at 8.5% NG and 8.5% CW. Adding NG led to a substantial enhancement in the tensile strength (up to 68.97%) and elongation at break (up to 40.20%). PG film with CW and NG reduced the viable cell count of Staphylococcus aureus and Klebsiella pneumoniae by 4- and 1.75-fold, respectively. The produced composite film combined with NG and CW can serve as suitable novel active packaging components for items prone to oxidation and bacterial spoilage to enhance their quality and longevity.

Advances in bio-polymer coatings for probiotic microencapsulation: chitosan and beyond for enhanced stability and controlled release

This review paper analyzes recent advancements in bio-polymer coatings for probiotic microencapsulation, with a particular emphasis on chitosan and its synergistic combinations with other materials. Probiotic microencapsulation is essential for protecting probiotics from environmental stresses, enhancing their stability, and ensuring effective delivery to the gut. The review begins with an overview of probiotic microencapsulation, highlighting its significance in safeguarding probiotics through processing, storage, and gastrointestinal transit. Advances in chitosan-based encapsulation are explored, including the integration of chitosan with other bio-polymers such as alginate, gelatin, and pectin, as well as the application of nanotechnology and innovative encapsulation techniques like spray drying and layer-by-layer assembly. Detailed mechanistic insights are integrated, illustrating how chitosan influences gut microbiota by promoting beneficial bacteria and suppressing pathogens, thus enhancing its role as a prebiotic or synbiotic. Furthermore, the review delves into chitosan's immunomodulatory effects, particularly in the context of inflammatory bowel disease (IBD) and autoimmune diseases, describing the immune signaling pathways influenced by chitosan and linking gut microbiota changes to improvements in systemic immunity. Recent clinical trials and human studies assessing the efficacy of chitosan-coated probiotics are presented, alongside a discussion of practical applications and a comparison of in vitro and in vivo findings to highlight real-world relevance. The sustainability of chitosan sources and their environmental impact are addressed, along with the novel concept of chitosan's role in the gut-brain axis. Finally, the review emphasizes future research needs, including the development of personalized probiotic therapies and the exploration of novel bio-polymers and encapsulation techniques.

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health

Nanotechnology plays a pivotal role in food science, particularly in the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims to provide a comprehensive analysis of the encapsulation of bioactive compounds, emphasizing the characteristics, food applications, and implications for human health. This work offers a detailed comparison of polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, and xanthan gum, while also examining both conventional and emerging encapsulation techniques, including freeze-drying, spray-drying, extrusion, coacervation, and supercritical anti-solvent drying. The contribution of this review lies in highlighting the role of encapsulation in improving system stability, controlling release rates, maintaining bioactivity under extreme conditions, and reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing encapsulation processes for targeted therapies and functional foods. The findings underline the significant potential of encapsulation not only in food supplements and functional foods but also in supportive medical treatments, showcasing its relevance to improving human health in various contexts.

Zeolite Additives for Flexible Packaging Polymers: Current Status Review and Future Perspectives

Zeolites are interesting inorganic additives that could be employed for plastic packaging applications. Polyethylene (PE) and polypropylene (PP) are intensively used for packaging as they provide great performance at low cost, even though they have poor environmental sustainability and may be more valorized. Biodegradable polymers may therefore represent a more eco-friendly alternative, but still, they have limited applications due to their generally inferior properties. Therefore, this review focuses on the use of zeolites as additives for flexible packaging applications to mainly improve the mechanical and barrier properties of PE, PP, and some biodegradable polymers, possibly with antimicrobial and scavenging activities, by exploiting zeolites' cation exchange ability and adsorption properties. Film preparation and characterization have been investigated. The obtained enhancements regard generally higher gas barriers, elastic moduli, and strengths, along with thermal stability. Elongation at break decreased for all PE composites and tended to increase for other matrices. The use of zeolites as additives for polymer films is promising (mainly for biodegradable polymers); still, it requires overcoming some limiting drawbacks associated with the additive concentration and dispersion mainly due to matrix-additive incompatibility.

Effects of supplementation with freeze-dried Clostridium butyricum powder after replacement of fishmeal with cottonseed protein concentrate on growth performance, immune response, and intestinal microbiota of Litopenaeus vannamei

The present study was designed to investigate the effects of supplementation with freeze-dried Clostridium butyricum (CB) powder on the growth, immune function and intestinal health of Litopenaeus vannamei after replacing fishmeal in the diet with cottonseed protein concentrate (CPC). Six treatment groups were designed, namely the control group (CON, 25% fish meal) and five alternative groups (CPC replacing 40% fishmeal protein in the control group). Based on the alternative group, 0%, 0.065%, 0.26%, 1.04%, and 4.16% of freeze-dried CB bacterial powder (4.6 × 108 CFU/g) were added, recorded as CB 0, CB 0.065, CB 0.26, CB 1.04, and CB 4.16, respectively. Each treatment had 3 replicates of 40 shrimps (0.29 ± 0.01 g) each and breeding for 8 weeks. After the experiment, serum enzyme activities, muscle amino acids, and intestinal parameters (short-chain fatty acids, digestive enzymes, gene expression, and microbiota) were tested to explore the effects of freeze-dried CB powder in shrimp aquaculture. The results showed that the CB1.04 group had the highest final body weight, weight gain rate, and specific growth ratio (P > 0.05). Freeze-dried CB powder increased the activity of serum superoxide dismutase, glutathione peroxidase, complement 3, and complement 4. Muscle tyrosine, proline, and total essential amino acids were remarkably increased in the CB 1.04 group (P < 0.05). Propionic acid levels were elevated in the CB 1.04 and CB4.16 groups (P < 0.001). The relative expression of Dorsal, Relish, and Target of Rapamycin (TOR) genes was significantly increased in the CB 1.04 group (P < 0.01). Actinobacteria and Demequina abundance was significantly higher in the CB 1.04 group (P < 0.01). The results of the Vibrio parahaemolyticus challenge test showed the highest cumulative mortality rate (43.33%) in the CB0 group and the lowest cumulative mortality rate (20%) in the CB1.04 group. This study confirmed that freeze-dried CB powder alleviated the negative effects of CPC replacement of fish meal protein in Litopenaeus vannamei, and the optimum additive level was 2.11% (9.71 × 109 CFU/kg) as indicated by binary regression analysis of specific growth ratio.

Evaluation of Different Concentrations of Antimicrobial Quaternary Polymers on the Behavior of Gelatin- and Starch-Based Films

Nowadays, incorporating quaternary ammonium groups into polymers is one of the most promising strategies for preparing antimicrobial biomaterials for general applications. The main objective of this work was to evaluate the effect of different concentrations of antimicrobial quaternary polymers in gelatin- and starch-based films for the development of active materials intended for applications in food packaging and medical fields. Two antimicrobial biobased polymers, called MeFPIAx (MeFPIA1 and MeFPIA2), were previously synthesized through the radical polymerization of itaconic acid (IA), followed by their subsequent functionalization and modification. Both polymers were incorporated into a new blend of gelatin and starch (15% w/w, 4:1 mass ratio), using glycerol (30% w/w) as a plasticizer. Films were prepared using the casting technique from aqueous dispersions of the polymers and their structure was characterized by Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FTIR-ATR). The findings of this study showed the addition of MeFPIAx had a significant effect (p < 0.05), resulting in films with higher tensile strength (TS) and a higher Young's modulus (YM), with values close to 20 MPa and exceeding 250 MPa, respectively. On the other hand, elongation at break (EB) values lower than 80% were obtained. Additionally, the swelling was reduced from ~400% to 100% and a reduction in water vapor permeability (Pw) was observed, thanks to the increased interaction between the polymeric chains. Differential scanning calorimetry (DSC) scans showed that the addition of MeFPIAx increased the glass transition temperatures (Tg) from 29 °C to 65 °C. Furthermore, thermogravimetry analysis (TGA) indicated an increase in the initial degradation temperatures, suggesting that the films were more thermally resistant. Finally, the films exhibited slight antioxidant activity but significant antimicrobial activity, achieving bacterial reduction values greater than 70% with the incorporation of MeFPIAx polymers against Gram-positive Staphylococcus aureus.

A multifunctional soybean protein isolates crosslinked gelatins composite mulch film: Fabrication, characterization, and application

The development of sustainable agriculture has boosted an increase in demand for biodegradable and multifunctional biomass-based mulch films. Herein, a sort of eco-friendly and multifunctional soybean protein isolates crosslinked gelatins (SPI-c-Gel) composite mulch films were elaborately designed through the Schiff base reaction. The formation of physical entanglement and chemical cross-linking between the molecular chains of SPI and Gel could effectively dissipate the loading energy and thereby strengthen the resistance of the composite mulch films to water penetration. Specifically, the maximum tensile strain and tensile stress were observed to increase from 4.05 MPa at 73.3 % for pure SPI film to 14.7 MPa at 151 % for optimized SPI-c-Gel0.3 mulch film. The swelling rate in water declined from 280 % for pure SPI film to 141 % for SPI-c-Gel0.3 composite film. Furthermore, the fabricated composite mulch film exhibited satisfied water retention, urea slow-release properties, and biodegradability. The application experiments of SPI-c-Gel0.3 composite mulch have shown that the seeds grew faster when cabbage seeds were covered by such mulch film during seed germination. Our findings provide a novel strategy for regulating the physical and chemical properties of biopolymer-based multifunctional mulch films, which may be employed to promote the development of sustainable agriculture.

Development and characterization of kefiran-gelatin bio-nanocomposites containing Zhumeria majdae essential oil nanoemulsion to use as active food packaging in sponge cakes

Active packaging films based on kefiran-gelatin were developed and characterized using Zhumeria majdae essential oil nanoemulsion (ZMEO-NE) at concentrations of 0 (control), 1, 2 and 3 %. The main compounds of the essential oil (EO) of Zhumeria majdae (ZM) plant were linalool (61.44 %) and camphor (20.67 %). Adding the ZMEO-NE to the films decreased permeability to water vapor (from 7.82 × 10-7 to 4.09 × 10-7 g·m/m2·Pa·h), ultimate tensile strength (from 38.44 to 33.48 MPa), percentage of light transmission, and increased thickness (from 0.085 to 0.121 mm), opacity (from 2.11 to 2.79), and elongation at break (from 19.97 to 34.73 %), and changed color parameters. The establishment of hydrogen bonds between the ZMEO-NE and polymer network was confirmed. The ZMEO-NE decreased the storage modulus and glass transition temperature. Distinct variations in the films' surface morphology and a reduction in the crystalline structure were observed due to the presence of the ZMEO-NE. Elevating the concentration of the ZMEO-NE increased antioxidant capabilities of the films. The films incorporating the ZMEO-NE exhibited notable antibacterial efficacy against Staphylococcus aureus (reductions ≥4 log CFU/cm2) and Escherichia coli (reductions ≥2 log CFU/cm2) bacteria. The films also demonstrated suitable antifungal properties during storage of sponge cakes for 16 days.

Advances in biomaterials based food packaging systems: Current status and the way forward

World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.

Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation

The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10-9 to 6.54 × 10-10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.

Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review

The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.

Bio-Based and Biodegradable Polymeric Materials for a Circular Economy

Nowadays, plastic contamination worldwide is a concerning reality that can be addressed with appropriate society education as well as looking for innovative polymeric alternatives based on the reuse of waste and recycling with a circular economy point of view, thus taking into consideration that a future world without plastic is quite impossible to conceive. In this regard, in this review, we focus on sustainable polymeric materials, biodegradable and bio-based polymers, additives, and micro/nanoparticles to be used to obtain new environmentally friendly polymeric-based materials. Although biodegradable polymers possess poorer overall properties than traditional ones, they have gained a huge interest in many industrial sectors due to their inherent biodegradability in natural environments. Therefore, several strategies have been proposed to improve their properties and extend their industrial applications. Blending strategies, as well as the development of composites and nanocomposites, have shown promising perspectives for improving their performances, emphasizing biopolymeric blend formulations and bio-based micro and nanoparticles to produce fully sustainable polymeric-based materials. The Review also summarizes recent developments in polymeric blends, composites, and nanocomposite plasticization, with a particular focus on naturally derived plasticizers and their chemical modifications to increase their compatibility with the polymeric matrices. The current state of the art of the most important bio-based and biodegradable polymers is also reviewed, mainly focusing on their synthesis and processing methods scalable to the industrial sector, such as melt and solution blending approaches like melt-extrusion, injection molding, film forming as well as solution electrospinning, among others, without neglecting their degradation processes.

Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

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.

Effect of edible coating of gelatin-sodium alginate with the addition of green tea (Camellia sinensis) extract on the characteristics of star fruit (Averrhoa carambola L.) during storage

Star fruit has a good nutritional value but was very easy to damage. Edible coating can be used to extend the shelf life of star fruit. Green tea had been added to improve the mechanical properties and functional value of edible coating. This study aimed to evaluate the application of edible coating gelatin-sodium alginate with the addition of green tea to the physicochemical and microbiological characteristics of star fruit. This research was conducted by making edible coating solutions from gelatin, sodium alginate, glycerol, and green tea of various concentrations (0%, 5%, 10%, and 15%). The coating solution was applied to star fruit and stored for 1, 6, and 13 days to determine the effect of coating on the physicochemical and microbiological properties of star fruit. The results showed that adding green tea was not significantly different from the color change of the coating solution. However, there was a change in viscosity and pH along with the concentration of green tea extract (p < 0.05). FTIR analyses indicated that an interaction existed between gelatin-sodium alginate and green tea extract. The addition of green tea to star fruit with an edible coating of gelatin and sodium alginate could prevent weight loss (25.84%), reduce respiration rate (11.035 mg CO2/kg/h), maintain fruit anatomy, protect against color change, inhibit pH changes (4.22), total titrated acid (0.22%), increase vitamin C (244.55 mg/g), and even reduce damage for up to 13 days of storage. This study indicates that edible coating with the addition of green tea might be effective to retain the quality and extend the storage life star fruit.

Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose

This study aimed to incorporate pistachio shell hemicellulose into a film of gelatin and glycerol for the production of biodegradable films. The gelatin and glycerol are chosen because of their functional properties, which make it extensively used in food industry. The film composition was defined after a statistical optimization by central composite face-centered design and response surface methodology. The hemicellulose/gelatin ratio of 35.93% and the glycerol ratio of 18.02% were the optimum conditions to obtain lower film water solubility, higher tensile strength, and elongation at break values. The physical, structural, mechanical, and barrier properties of the developed hemicellulose-gelatin film were analyzed and compared with those of the gelatin film. Tensile strength and film water solubility values were reduced significantly with hemicellulose incorporation from 20.41 to 16.64 MPa and 49.57 to 39.21%, respectively, while EB was enhanced by 4.34 times. In addition, hemicellulose incorporation enhanced the water vapor permeability and the film degradation in the soil. The films were also examined by Fourier transform infrared spectroscopy and differential scanning calorimetry. The novelty of this study is to use pistcahio shell hemicellulose in the production of an edible film for the first time.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-05968-4.

Rheological Properties and Antioxidant Activity of Gelatin-Based Edible Coating Incorporating Tomato (Solanum lycopersicum L.) Extract

Gelatin is a promising biopolymer for edible coatings thanks to its low cost and gelling properties. However, its weak mechanical properties limit its use. This study aimed to develop a gelatin coating with tomato extract, analyzing its antioxidant activity and rheological properties for food applications. Gelatin concentrations (2, 5, and 7%) were evaluated, and it was determined that 7% with 7.5% glycerol was the optimal mixture. Three concentrations of tomato extract (0.5, 1, and 1.5%) were added, and antioxidant activity was evaluated using the ABTS technique, as well as the interaction of components through FT-IR and physicochemical analysis. The results showed that there were no significant differences in terms of their physicochemical characterization, maintaining a pH of 5 and a yellowish hue. The FT-IR spectra indicated there were hydrogen bond interactions between gelatin and the extract. The antioxidant capacity was higher with the 1.5% extract, achieving an inhibition of 58.9%. It was found that the combination of the different materials used improved the rheological (specifically the viscosity and stability of the material) and antioxidant properties of the gelatin. These findings suggest that modified gelatin coatings may be effective in extending the shelf life of foods.

A Current Trend in Efficient Biopolymer Coatings for Edible Fruits to Enhance Shelf Life

In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.

Preparation of chitosan photodynamic antibacterial film loaded with VK3 complex in the preservation of chilled mutton

To effectively utilize the photodynamic antibacterial ability of vitamin K3 (VK3), by solving the photothermal instability of VK3, it was combined with natural polymers to apply the preservation of chilled mutton. We encapsulated VK3 in the (2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) to construct VK3-HP-β-CD complex and then introduced the complex to chitosan (CS) and polyvinyl alcohol (PVA) to fabricate an antibacterial film (CS/PVA-VK3-HP-β-CD film). Through the packaging performance test of the film, the content of VK3-HP-β-CD was an important factor determining the properties of film including tensile strength, elongation at break, water vapor permeability, water content and water contact angle. Meanwhile, CS/PVA-VK3-HP-β-CD films could continuously release ROS under light and suspended in dark, thus realizing >99 % antibacterial rate for Escherichia coli and Staphylococcus aureus. In the application experiment of chilled mutton, CS/PVA-VK3-1-HP-β-CD film could significantly inhibit the increase of total viable count (TVC), pH value (pH) and total volatile base nitrogen (TVB-N) of chilled mutton, and extended its shelf life for at least 12 days. These results indicated that the CS/PVA film with the VK3-HP-β-CD complex might have promising potential as an antibacterial material for packaging and preserving food.

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds

The phenols from grape pomace have remarkable beneficial effects on health prevention due to their biological activity, but these are often limited by their bioaccessibility in the gastrointestinal tract. Encapsulation could protect the phenolics during digestion and influence the controlled release in such an intestine where their potential absorption occurs. The influence of freeze-drying encapsulation with sodium alginate (SA) and its combination with gum Arabic (SA-GA) and gelatin (SA-GEL) on the encapsulation efficiency (EE) of phenol-rich grape pomace extract and the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was investigated. The addition of a second coating to SA improved the EE, and the highest EE was obtained with SA-GEL (97.02-98.30%). The release of phenolics followed Fick's law of diffusion and the Korsmeyer-Peppas model best fitted the experimental data. The highest BI was found for the total phenolics (66.2-123.2%) and individual phenolics (epicatechin gallate 958.9%, gallocatechin gallate 987.3%) using the SA-GEL coating were used. This study shows that freeze-dried encapsulated extracts have the potential to be used for the preparation of various formulations containing natural phenolic compounds with the aim of increasing their bioaccessibility compared to formulations containing non-encapsulated extracts.

Ln-MOF-Based Hydrogel Films with Tunable Luminescence and Afterglow Behavior for Visual Detection of Ofloxacin and Anti-Counterfeiting Applications

Highly selective and sensitive quantitative detection of ofloxacin (OFX) at ultralow concentrations in aqueous media and development of new afterglow materials remains a challenge. Herein, a new 2D water-stable lanthanide metal-organic framework (NIIC-2-Tb) is proposed, which exhibits high selectivity towards OFX through the luminescence quenching with the lowest detection limit (1.1 × 10-9 M) reported to date and a fast response within 6 s. In addition, the luminescent detection of OFX by NIIC-2-Tb is not affected by typical components of blood plasma and urine. The excellent sensing effect of NIIC-2-Tb is further utilized to prepare a composite functional sensing carrageenan hydrogel material for the rapid detection of OFX in meat in real time and the first discovery of impressive afterglow in MOF-based hydrogels. This study not only presents novel Ln-MOF materials and Ln-MOF-based hydrogel films for luminescent sensing of OFX, but also demonstrates color-tunable luminescent films with afterglow, which expands the application of composite luminescent materials for detection and anti-counterfeiting.

Engineering eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films for sustainable food preservation

The study presents a new class of eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films (G-OCSI) based on oxidized corn starch-based nonionic biopolymer (OCSI) and gelatin (Gel), and investigates the effects of different OCSI contents on the properties of G-OCSI. The results demonstrated that G-OCSI 0.25 had good water vapor barrier properties, antioxidant activity (DPPH RSA: 85.84 %), UV resistance (UV blocking > 99.9 %), water resistance (WCA: 122.30°), and tensile properties. Based on the disk diffusion experiment, G-OCSI exhibited significant bactericidal and antibacterial effects against S. aureus and E. coli. Moreover, G-OCSI had good biodegradability in natural environments, and could obviously accelerate the crops growth. Finally, a banana preservation experiment confirmed that G-OCSI could significantly extend the shelf life of bananas at room temperature at least 3 days. The biodegradable packaging films not only realizes the sustainable utilization of biomass resources but also has the potential to replace traditional petroleum-based plastics.

Food applications of bioactive biomaterials based on gelatin and chitosan

Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.

Designing of chitosan/gelatin based nanocomposite films integrated with Vachellia nilotica gum carbon dots for smart food packaging applications

Microbial growth and exposure to UV light is a persistent global concern resulting in food spoilage, therefore, smart packaging is crucial for the availability of safer and quality food. Present work describes fabrication of chitosan (CH) and gelatin (GL) based nanocomposite films by introducing green source, highly fluorescent Vachillia nilotica gum-derived carbon dots (VNG-CDs). The VNG-CDs and incorporated CH/GL nanocomposite films were characterized by UV-Visible, FTIR, XRD, SEM and TGA analysis. The FTIR and XRD data revealed that VNG-CDs, chitosan, gelatin, and glycerol are combined/interlinked to form homogeneous nanocomposite films. The inclusion of VNG-CDs to CS/GL-CDs nanocomposite film efficiently enhanced the thermal stability and improved mechanical properties. VNG-CDs added to films markedly blocked the ultraviolet light and their effectiveness improved as concentration of CDs increases, being >90 % in UVC (200-280 nm) region. The prepared CS/GL-CDs nanocomposite films manifested radical scavenging activity, reducing capability and also excellently inhibited growth of E. coli, K. pneumonia and S. aureus bacteria. The viability of CS/GL-CDs nanocomposite films examined using banana as a model fruit extending the storage time by two weeks. In conclusion, CH/GL films containing VNG-CDs can be developed into smart packaging materials with enhanced protection and antimicrobial properties.

Essential oil-loaded biopolymeric particles on food industry and packaging: A review

Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal plants. They are widely accepted in food packaging due to their bioactive components, which exhibit remarkable antioxidant and antimicrobial properties against various pathogenic and food spoilage microorganisms. However, the functional efficacy of EOs is hindered by the high volatility of their bioactive compounds, leading to rapid release. Combining biopolymers with EOs forms a complex network within the polymeric matrix, reducing the volatility of EOs, controlling their release, and enhancing thermal and mechanical stability, favoring their application in food packaging or processing industries. This study presents a comprehensive overview of techniques used to encapsulate EOs, the natural polymers employed to load EOs, and the functional properties of EOs-loaded biopolymeric particles, along with their potential antioxidant and antimicrobial benefits. Additionally, a thorough discussion is provided on the widespread application of EOs-loaded biopolymers in the food industries. However, research on their utilization in confectionery processing, such as biscuits, chocolates, and others, remains limited. Further studies can be conducted to explore and expand the applications of EOs-loaded biopolymeric particles in food processing industries.

Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.

Chemical structures, biological activities, and medicinal potentials of amine compounds detected from Aloe species

Unrestricted interest in Aloe species has grown rapidly, and a lot of research is currently being done to learn more about the properties of the various Aloe constituents. Organic compounds containing amine as functional group are present in a vivid variety of compounds, namely, amino acids, hormones, neurotransmitters, DNA, alkaloids, dyes, etc. These compounds have amine functional groups that have various biological activities, which make them responsible for medicinal potential in the form of pharmaceutical, nutraceutical, and cosmeceutical applications. Consequently, the present review work provides an indication of the amines investigated in Aloe species and their therapeutic uses. Various amine compounds of the Aloe species have effective biological properties to treat diseases. Generally, the genus Aloe has various active amine-containing compounds to combat diseases when humans use them in various forms.

Recent advancements in polysaccharides, proteins and lipids based edible coatings to enhance guava fruit shelf-life: A review

Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.

Plasticizer-gelatin mixed solutions as skin protection materials with flexible-film-forming capability

To demonstrate the feasibility of plasticizer-gelatin solutions as novel skin protection materials from a physical aspect, we evaluated the rheological properties of the solutions and the mechanical properties and textures of their dried sheets and films. Three types of sugars and polyols were employed as organic plasticizers and mixed with gelatin in solutions at plasticizer/gelatin weight ratios of 0.13-1.67. The plasticizers minimally affected the viscosities and gelation temperatures of the gelatin solutions, but they remarkably softened dried gelatin sheets, except for propylene glycol. Glycerol exhibited the best plasticizing effects, but the sheets obtained using glycerol showed tacky textures. Preliminary investigations on the film-forming properties of the solutions on the human skin showed that the fructose-gelatin solution at a weight ratio of 1.0 formed a flexible thin film with a texture and mechanical properties similar to those of a commercially available polyurethane-based flexible film dressing. In terms of physical properties, we conclude that the fructose-gelatin solution has potential as a skin protection material that transforms from a solution to a film on the skin.

A High-Performance Food Package Material Prepared by the Synergistic Crosslinking of Gelatin with Polyphenol-Titanium Complexes

This study aims to enhance gelatin film performance in the food industry by incorporating polyphenol-titanium complexes (PTCs) as crosslinkers. PTCs introduce multiple linkages with gelatin, including coordination and hydrogen bonds, resulting in synergistic crosslinking effects. This leads to an increased hydrodynamic volume, particle size, and thermal stability of the gelatin films. Compared to films crosslinked solely by polyphenols or titanium, PTC-crosslinked gelatin films exhibit significant improvements. They show enhanced mechanical properties with a tensile strength that is 1.7 to 2.6 times higher than neat gelatin films. Moreover, these films effectively shield UV light (from 82% to 99%), providing better protection for light-sensitive food ingredients and preserving lutein content (from 74.2% to 78.1%) under light exposure. The incorporation of PTCs also improves film hydrophobicity, as indicated by water contact angles ranging from 115.3° to 131.9° and a water solubility ranging from 31.5% to 33.6%. Additionally, PTC-enhanced films demonstrate a superior antioxidant ability, with a prolonged polyphenol release (up to 18 days in immersed water) and a higher free radical scavenging ability (from 22% to 25.2%). Overall, the improved characteristics of gelatin films enabled by PTCs enhance their performance, making them suitable for various food packaging applications.

Advanced Drug Carriers: A Review of Selected Protein, Polysaccharide, and Lipid Drug Delivery Platforms

Studies on bionanocomposite drug carriers are a key area in the field of active substance delivery, introducing innovative approaches to improve drug therapy. Such drug carriers play a crucial role in enhancing the bioavailability of active substances, affecting therapy efficiency and precision. The targeted delivery of drugs to the targeted sites of action and minimization of toxicity to the body is becoming possible through the use of these advanced carriers. Recent research has focused on bionanocomposite structures based on biopolymers, including lipids, polysaccharides, and proteins. This review paper is focused on the description of lipid-containing nanocomposite carriers (including liposomes, lipid emulsions, lipid nanoparticles, solid lipid nanoparticles, and nanostructured lipid carriers), polysaccharide-containing nanocomposite carriers (including alginate and cellulose), and protein-containing nanocomposite carriers (e.g., gelatin and albumin). It was demonstrated in many investigations that such carriers show the ability to load therapeutic substances efficiently and precisely control drug release. They also demonstrated desirable biocompatibility, which is a promising sign for their potential application in drug therapy. The development of bionanocomposite drug carriers indicates a novel approach to improving drug delivery processes, which has the potential to contribute to significant advances in the field of pharmacology, improving therapeutic efficacy while minimizing side effects.

Reinforcing effect of ε-polylysine-carboxymethyl chitosan nanoparticles on gelatin-based film: Enhancement of physicochemical, antioxidant, and antibacterial properties

The development and application of antibacterial film were highly anticipated to prevent food spoilage caused by bacteria. In this investigation, antibacterial and antioxidant functionalized gelatin-based film was formed with the incorporation of oregano essential emulsion Pickering emulsion (OPE). ε-Polylysine-Carboxymethyl Chitosan nanoparticles (CMCS-ε-PL) composed of different mass ratios of CMCS and ε-PL were orchestrated by electrostatic forces and hydrogen bonding, which effectively acted as a stabilizer for OPE. The design of different mass ratios of CMCS and ε-PL in CMCS-ε-PL has a deep effect on the structure and functional properties of OPE and film. It successfully improved the encapsulation efficiency of OPE from 49.52 % to 79.83 %. With the observation of AFM images, the augmentation of surface roughness consequent to OPE incorporation can be relieved by the increased contention of ε-PL in CMCS-ε-PL. Meanwhile, the mechanical properties, barrier properties, anti-oxidation, and antibacterial properties of the films were improved with the incorporation of the above OPE. In particular, a synergistic antibacterial activity between ε-PL and OEO in the film was demonstrated in this study and the mechanism of enhanced antibacterial activity was elucidated by examining the integrity of bacteria cell membrane. The film unequivocally demonstrated its ability to appreciably prolong the shelf life of both beef and strawberries with excellent antioxidant and antibacterial properties.