1
|
Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
Collapse
Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
| |
Collapse
|
2
|
Mo J, Lei J, Wang H, Kang Q, Liu W, Qiu X. Melt-processable polyvinyl alcohol/lignin composites with improved strength via synergistic plasticization of lignin. Int J Biol Macromol 2024; 267:131726. [PMID: 38688791 DOI: 10.1016/j.ijbiomac.2024.131726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 02/29/2024] [Accepted: 04/19/2024] [Indexed: 05/02/2024]
Abstract
The characteristics of multi-hydroxyl structure and strong hydrogen bonding in polyvinyl alcohol (PVA) make its melting point close to its decomposition temperature, causing melt-processing difficulty. In this work, following the plasticization of small-molecule primary plasticizer acetamide, lignin was demonstrated as a green secondary plasticizer in realizing the melt processing and simultaneous reinforcement of PVA. During the plasticization process, lignin was able to combine with the hydroxyl groups of PVA, so as to destroy the hydrogen bonds and regularity of the PVA chains. The synergistic plasticization effect of lignin dramatically reduced the melting point of PVA from 185 °C to 151 °C. The thermal processing window of PVA composites was expanded from 50 °C to roughly 80 °C after introducing lignin. In contrast to acetamide, the addition of lignin significantly increased the tensile strength and Young's modulus of the composites to 71 MPa and 1.34 GPa, respectively. Meanwhile, lignin helped to hinder the migration of acetamide via hydrogen bonds. With the addition of lignin, the composites also displayed enhanced hydrophobicity and excellent UV shielding performance. The strategy of synergistic plasticization of lignin provides a feasible basis for the practical application of lignin in melt-processable PVA materials with good comprehensive properties.
Collapse
Affiliation(s)
- Jianbin Mo
- State Key Laboratory of Pulp and Paper Engineering, School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab of Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Junjie Lei
- State Key Laboratory of Pulp and Paper Engineering, School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab of Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Haixu Wang
- State Key Laboratory of Pulp and Paper Engineering, School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab of Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Qingpeng Kang
- State Key Laboratory of Pulp and Paper Engineering, School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab of Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Weifeng Liu
- State Key Laboratory of Pulp and Paper Engineering, School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab of Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, PR China; Guangdong Provincial Laboratory of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang 515200, PR China.
| | - Xueqing Qiu
- Guangdong Provincial Laboratory of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang 515200, PR China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
| |
Collapse
|
3
|
Shi SC, Lu FI, Wang CY, Chen YT, Tee KW, Lin RC, Tsai HL, Rahmadiawan D. Rice straw-derived chitosan-enhanced plasticizers as biologically and environmentally friendly alternatives for sustainable materials. Int J Biol Macromol 2024; 264:130547. [PMID: 38431012 DOI: 10.1016/j.ijbiomac.2024.130547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
Plasticizers like Bis(2-ethylhexyl)phthalate (DEHP) are commonly used to enhance plastic properties but pose environmental and health risks. This study successfully derived plasticizers X and Y from rice straws, demonstrating efficacy in chitosan polymer coatings. Chitosan-based polymers exhibit exceptional hardness, with a value of 300 MPa, due to their enriched structure and robust chitosan bonding. This surpasses the hardness of DEHP. Zebrafish exposure over 5 days revealed that X and Y had no significant behavioral impact, while DEHP caused noticeable toxic effects. Maternal DEHP exposure reduced placental cell growth, unlike X and Y, which had no adverse effects on uterine differentiation or placenta formation, suggesting their safety in human pregnancy. The successful development of X and Y represents a crucial step towards greener plasticizers, addressing environmental concerns and promoting safer alternatives in various industries.
Collapse
Affiliation(s)
- Shih-Chen Shi
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan 70101, Taiwan.
| | - Fu-I Lu
- Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan 70101, Taiwan; The iEGG and Animal Biotechnology Center, Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung 402, Taiwan.
| | - Chia-Yih Wang
- Institute of Basic Medical Sciences, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Department of Cell Biology and Anatomy, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan.
| | - Yan-Ting Chen
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan 70101, Taiwan
| | - Kah-Wei Tee
- Department of Biotechnology and Bioindustry Sciences, College of Bioscience and Biotechnology, National Cheng Kung University, Tainan 70101, Taiwan
| | - Ruei-Ci Lin
- Institute of Basic Medical Sciences, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Hui-Ling Tsai
- Department of Cell Biology and Anatomy, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Dieter Rahmadiawan
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan 70101, Taiwan; Department of Mechanical Engineering, Universitas Negeri Padang, 25173 Padang, Sumatera Barat, Indonesia
| |
Collapse
|
4
|
Ferreyra-Suarez D, Paredes-Vargas L, Jafari SM, García-Depraect O, Castro-Muñoz R. Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review. Adv Colloid Interface Sci 2024; 323:103052. [PMID: 38086153 DOI: 10.1016/j.cis.2023.103052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/12/2023] [Accepted: 11/15/2023] [Indexed: 01/13/2024]
Abstract
As a current trend of fabricating healthier products, food manufacturing companies seek for natural-based food colorant aiming to replace the synthetic ones, which apart from meeting sensorial and organoleptic aspects, they can also act as health promoters offering additional added value. Carminic acid is a natural based food colorant typically found in several insect taxa. However, there are current approaches which pursue the production of this natural pigment via biotechnological synthesis. To date, this colorant has been intensively applied in the manufacture of several food items. Unfortunately, one of the main limitations deals with the establishment of the right protocol of extraction and purification of this component since there is no report analyzing the main extraction techniques for obtaining carminic acid. Therefore, this review, for the first time, comprehensively analyzes the ongoing strategies and protocols proposed by scientists towards either extraction or purification of carminic acid from its origin source, and from biotechnological systems. Emphasis has been focused on the main findings dealing with extraction techniques and the relevant insights in the field. A detailed discussion is provided on the advantages and drawbacks of the reported extraction and purification methods, main solvents used and their key interactions with target molecules.
Collapse
Affiliation(s)
- Dante Ferreyra-Suarez
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - Leonardo Paredes-Vargas
- Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada, Sur 2501 Sur, Tecnológico, 64849 Monterrey, NL, Mexico
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Octavio García-Depraect
- Institute of Sustainable Processes, University of Valladolid, Dr. Mergelina, s/n, 47011 Valladolid, Spain
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 80 - 233 Gdansk, G. Narutowicza St. 11/12, Poland.
| |
Collapse
|
5
|
Mohd Hatta FA, Mat Ali QA, Mohd Kashim MIA, Othman R, Abd Mutalib S, Mohd Nor NH. Recent Advances in Halal Bioactive Materials for Intelligent Food Packaging Indicator. Foods 2023; 12:2387. [PMID: 37372598 DOI: 10.3390/foods12122387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Food safety and security are top priorities for consumers and the food industry alike. Despite strict standards and criteria for food production processes, the potential for food-borne diseases due to improper handling and processing is always present. This has led to an urgent need for solutions that can ensure the safety of packaged foods. Therefore, this paper reviews intelligent packaging, which employs non-toxic and environmentally friendly packaging with superior bioactive materials that has emerged as a promising solution. This review was prepared based on several online libraries and databases from 2008 to 2022. By incorporating halal bioactive materials into the packaging system, it becomes possible to interact with the contents and surrounding environment of halal food products, helping preserve them for longer periods. One particularly promising avenue of research is the use of natural colourants as halal bioactive materials. These colourants possess excellent chemical, thermal, and physical stabilities, along with antioxidant and antimicrobial properties, making them ideal candidates for use in intelligent indicators that can detect food blemishes and prevent pathogenic spoilage. However, despite the potential of this technology, further research and development are needed to promote commercial applications and market development. With continued efforts to explore the full potential of natural colourants as halal bioactive materials, we can meet the increasing demand for food safety and security, helping to ensure that consumers have access to high-quality, safe, and nutritious foods.
Collapse
Affiliation(s)
- Farah Ayuni Mohd Hatta
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Qurratu Aini Mat Ali
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Mohd Izhar Ariff Mohd Kashim
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
- Research Centre of Shariah, Faculty of Islamic Studies, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Rashidi Othman
- Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, Gombak 53100, Kuala Lumpur, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Science, Faculty of Science and Technology, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Nurul Hafizah Mohd Nor
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| |
Collapse
|
6
|
Liu D, Zhong Y, Pu Y, Li X, Chen S, Zhang C. Preparation of pH-Responsive Films from Polyvinyl Alcohol/Agar Containing Cochineal for Monitoring the Freshness of Pork. Foods 2023; 12:2316. [PMID: 37372526 DOI: 10.3390/foods12122316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/28/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
This study reported the production of pH-responsive films based on 8 wt% polyvinyl alcohol solution/0.2 wt% agar solution incorporated with cochineal-loaded starch particles (CSN) (2, 4, 6 and 8 wt% on agar basis) by a casting process. Results revealed that CSN presented obvious color changes over the pH range of 2-12. FTIR, XRD spectra and SEM micrographs presented that the incorporation of CSN formed new hydrogen bonds with a matrix and a tighter network structure. A certain improvement was observed in the color stability, swelling index and functional properties (antimicrobial and antioxidant activities) but water solubility, water vapor permeability and water contact angle of the pH-responsive films were decreased by the addition of CSN. The release of cochineal was a rate-limiting step following the Korsmeyer-Peppas model. The agar/polyvinyl alcohol film containing 6% CSN (PVA/GG-6) exhibited the best sensitivity for ammonia detection and its limit of detection was 35.4 ppm (part per million) for ammonia. The application trials showed that the PVA/GG-6 film presented different color changes for pork freshness. Hence, these pH-responsive films can be used as potential packaging materials for tracking the freshness of protein-rich fresh food in a non-destructive way.
Collapse
Affiliation(s)
- Danfei Liu
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| | - Yunfei Zhong
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| | - Yumei Pu
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| | - Xiaoxuan Li
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| | - Siyuan Chen
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| | - Changfan Zhang
- School of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China
| |
Collapse
|
7
|
Development of psyllium seed husk-based colorimetric indicator by different homogenization methods. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02677-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
8
|
Ren L, Jian W, Huang C, Hongxia S, Haohe H, Wanru L, Jiejie A, Hui Z, Yangfan X, Shuangfei W. Chlorine dioxide gas slow-release film for strawberry preservation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
9
|
Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
10
|
Sabaghi M, Tavasoli S, Taheri A, Jamali SN, Faridi Esfanjani A. Controlling release patterns of the bioactive compound by structural and environmental conditions: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01786-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
11
|
Li L, Wang W, Sun J, Chen Z, Ma Q, Ke H, Yang J. Improved properties of polyvinyl alcohol films blended with aligned nanocellulose particles induced by a magnetic field. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Khan MR, Volpe S, Salucci E, Sadiq MB, Torrieri E. Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
13
|
Han Y, Zhou M, McClements DJ, Liu F, Cheng C, Xiong J, Zhu M, Chen S. Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films. Carbohydr Polym 2022; 301:120331. [DOI: 10.1016/j.carbpol.2022.120331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/15/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022]
|
14
|
Guo J, Dong S, Ye M, Wu X, Lv X, Xu H, Li M. Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film. Foods 2022; 11:foods11193023. [PMID: 36230097 PMCID: PMC9563755 DOI: 10.3390/foods11193023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/17/2022] [Accepted: 09/26/2022] [Indexed: 01/18/2023] Open
Abstract
We investigated the effects of different proportions of hydroxypropyl methylcellulose (HPMC) on the properties of κ-carrageenan film. Biodegradable κ-carrageenan/HPMC films (κCHM film) were prepared by the solution casting method and their physicochemical properties were evaluated. The results show that the addition of HPMC enhanced oxygen barrier capacity, mechanical properties (tensile strength and elongation at break) and thermal stability. Notably, when the addition of HPMC increased to 6% of κ-carrageenan (w:w), the κCHM-6 film not only effectively improved water resistance, including lower water solubility, water vapor permeability and higher water contact angle, but also made the structure of the κCHM-6 film more compact. Moreover, rheological measurement and atomic force microscopy characterization showed that κ-carrageenan had suitable compatibility with HPMC. Attenuated total reflection–Fourier transform infrared spectroscopy analysis further confirmed the enhancement of hydrogen bond interactions. This finding could contribute to promoting the potential application of κCHM film in food packaging.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Mei Li
- Correspondence: ; Tel.: +86-151-2931-8871
| |
Collapse
|