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Azevedo AG, Barros C, Miranda S, Machado AV, Carneiro OS, Silva B, Andrade MA, Vilarinho F, Saraiva M, Sanches Silva A, Pastrana LM, Cerqueira MA. Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study. Foods 2024; 13:475. [PMID: 38338609 PMCID: PMC10855272 DOI: 10.3390/foods13030475] [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: 11/30/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and 20 g/kg were then produced through blow extrusion. The results showed that LDPE-based films loaded with α-TOC can be produced using blow extrusion, and a good distribution of PLA NPs can be obtained within the LDPE matrix as observed using scanning electron microscopy (SEM). The mechanical properties were affected by the incorporation of α-TOC and PLA NPs loaded with α-TOC, with the observation of a decrease in tensile strength and Young's Modulus values and an increase in elongation at break. Regarding water vapor permeability, the films showed a reduction in the values with the addition of α-TOC and PLA NPs loaded with α-TOC compared to the LDPE film (control). Films with α-TOC in the free state and loaded in PLA NPs showed antioxidant activity, but their behavior was affected by the encapsulation process.
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Affiliation(s)
- Ana G. Azevedo
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.M.P.)
| | - Carolina Barros
- Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.)
| | - Sónia Miranda
- Centre for Innovation in Polymer Engineering, University of Minho, Campus de Azurém, Edifício 15, 4800-058 Guimarães, Portugal; (S.M.); (B.S.)
| | - Ana V. Machado
- Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.)
| | - Olga S. Carneiro
- Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.)
| | - Bruno Silva
- Centre for Innovation in Polymer Engineering, University of Minho, Campus de Azurém, Edifício 15, 4800-058 Guimarães, Portugal; (S.M.); (B.S.)
| | - Mariana A. Andrade
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal; (M.A.A.); (F.V.)
- Associated Laboratory for Green Chemistry of the Network of Chemistry andTechnology (REQUIMTE/LAQV), R. D. Manuel II, Apartado, 55142 Porto, Portugal
| | - Fernanda Vilarinho
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal; (M.A.A.); (F.V.)
| | - Margarida Saraiva
- National Institute of Health Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal
| | - Ana Sanches Silva
- Pharmacy Faculty, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4501-401 Porto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.M.P.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.M.P.)
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Babolanimogadam N, Akhondzadeh Basti A, Khanjari A, Sajjadi Alhashem SH, Babolani Moghadgam K, Ahadzadeh S. Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans. J Food Sci 2024; 89:866-880. [PMID: 38193159 DOI: 10.1111/1750-3841.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 01/10/2024]
Abstract
Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA-1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA-1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), Enterobacteriaceae (5.05 log CFU/g), Pseudomonas spp. (9.08 log CFU/g), Y&M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA-1% AEO treatments were significantly lower than control samples. AEO-PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA-1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.
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Affiliation(s)
- Nima Babolanimogadam
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
- Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | | | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Kimiya Babolani Moghadgam
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Sara Ahadzadeh
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
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CHAO Y, SUN L, NIU M, HUANG Z, LI M, ZHAO G, PAN Z. Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.106722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Freitas PA, Bas Gil NJ, González-Martínez C, Chiralt A. Antioxidant poly (lactic acid) films with rice straw extract for food packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.101003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Fabris C, Perin D, Fredi G, Rigotti D, Bortolotti M, Pegoretti A, Xanthopoulou E, Bikiaris DN, Dorigato A. Improving the Wet-Spinning and Drawing Processes of Poly(lactide)/Poly(ethylene furanoate) and Polylactide/Poly(dodecamethylene furanoate) Fiber Blends. Polymers (Basel) 2022; 14:polym14142910. [PMID: 35890686 PMCID: PMC9322962 DOI: 10.3390/polym14142910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 02/06/2023] Open
Abstract
This work aims to produce poly(lactic acid) (PLA)/poly(alkylene furanoate)s (PAF)s fiber blends for textile applications and evaluates their microstructural, chemical, thermal, and mechanical properties. The work focuses on two PAFs with very different alkyl chain lengths, i.e., poly(ethylene 2,5−furandicarboxylate) (PEF) and poly(dodecamethylene 2,5−furandicarboxylate) (PDoF), which were blended in solution at various concentrations (in the range 2.5–10 wt %) with PLA, wet spun, and subsequently drawn. Light optical micrographs highlight that PLA/PEF blends present large and concentrate PEF domains, whereas PLA/PDoF blends show small and homogeneously distributed PDoF domains. The blends appear to be immiscible, which is confirmed also by scanning electron microscopy (SEM), Fourier−Transform Infrared (FT−IR) spectroscopy, and differential scanning calorimetry (DSC). Thermogravimetric analysis (TGA) highlights that the addition of the PAFs improves the thermal stability of the fibers. The drawing process, which was carried out at 80 °C with a heat setting step at 95 °C and at three draw ratios, improves the mechanical properties of the fibers upon the addition of the PAFs. The results obtained in this study are promising and may serve as a basis for future investigations on these novel bio−based fiber blends, which can contribute to increase the environmental sustainability of industrial textiles.
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Affiliation(s)
- Claudia Fabris
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
| | - Davide Perin
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
- Correspondence: (D.P.); (G.F.); Tel.: +39-0461283943 (G.F.)
| | - Giulia Fredi
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
- Correspondence: (D.P.); (G.F.); Tel.: +39-0461283943 (G.F.)
| | - Daniele Rigotti
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
| | - Mauro Bortolotti
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
| | - Alessandro Pegoretti
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
| | - Eleftheria Xanthopoulou
- Laboratory of Polymer Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece; (E.X.); (D.N.B.)
| | - Dimitrios N. Bikiaris
- Laboratory of Polymer Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece; (E.X.); (D.N.B.)
| | - Andrea Dorigato
- Department of Industrial Engineering and INSTM Research Unit, University of Trento, Via Sommarive 9, 38123 Trento, Italy; (C.F.); (D.R.); (M.B.); (A.P.); (A.D.)
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Azevedo AG, Barros C, Miranda S, Machado AV, Castro O, Silva B, Saraiva M, Silva AS, Pastrana L, Carneiro OS, Cerqueira MA. Active Flexible Films for Food Packaging: A Review. Polymers (Basel) 2022; 14:polym14122442. [PMID: 35746023 PMCID: PMC9228407 DOI: 10.3390/polym14122442] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/01/2022] [Accepted: 06/09/2022] [Indexed: 02/04/2023] Open
Abstract
Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents’ sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.
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Affiliation(s)
- Ana G. Azevedo
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.P.)
| | - Carolina Barros
- IPC—Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.); (O.S.C.)
| | - Sónia Miranda
- PIEP—Centre for Innovation in Polymer Engineering, University of Minho, Campus de Azurém, Edifício 15, 4800-058 Guimarães, Portugal; (S.M.); (B.S.)
| | - Ana Vera Machado
- IPC—Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.); (O.S.C.)
| | - Olga Castro
- Vizelpas—Flexible Films, S.A., Rua da Fundição, 8, Vilarinho, 4795-791 Santo Tirso, Portugal;
| | - Bruno Silva
- PIEP—Centre for Innovation in Polymer Engineering, University of Minho, Campus de Azurém, Edifício 15, 4800-058 Guimarães, Portugal; (S.M.); (B.S.)
| | - Margarida Saraiva
- INSA—National Institute of Health Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal;
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research I.P., Portugal and CECA-Center for Study in Animal Science, ICETA, University of Porto, Vairão, 4099-002 Vila do Conde, Portugal;
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.P.)
| | - Olga Sousa Carneiro
- IPC—Institute for Polymers and Composites, University of Minho, Campus de Azurém, 4800-058 Guimarães, Portugal; (C.B.); (A.V.M.); (O.S.C.)
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.G.A.); (L.P.)
- Correspondence:
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Fernández G, Sbres M, Lado J, Pérez-Faggiani E. Postharvest sour rot control in lemon fruit by natamycin and an Allium extract. Int J Food Microbiol 2022; 368:109605. [DOI: 10.1016/j.ijfoodmicro.2022.109605] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 02/15/2022] [Accepted: 02/25/2022] [Indexed: 10/19/2022]
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Patiño Vidal C, Velásquez E, Galotto MJ, López de Dicastillo C. Development of an antibacterial coaxial bionanocomposite based on electrospun core/shell fibers loaded with ethyl lauroyl arginate and cellulose nanocrystals for active food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100802] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lai WF. Design of Polymeric Films for Antioxidant Active Food Packaging. Int J Mol Sci 2021; 23:12. [PMID: 35008439 PMCID: PMC8744826 DOI: 10.3390/ijms23010012] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of oxidation reactions of food components. Although significant advances in the design and development of polymeric packaging films loaded with antioxidants have been achieved over the last several decades, few of these films have successfully been translated from the laboratory to commercial applications. This article presents a snapshot of the latest advances in the design and applications of polymeric films for antioxidant active food packaging. It is hoped that this article will offer insights into the optimisation of the performance of polymeric films for food packaging purposes and will facilitate the translation of those polymeric films from the laboratory to commercial applications in the food industry.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong, China;
- Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), Shenzhen 518172, China
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Rojas A, Velásquez E, Patiño Vidal C, Guarda A, Galotto MJ, López de Dicastillo C. Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability. Antioxidants (Basel) 2021; 10:antiox10121976. [PMID: 34943079 PMCID: PMC8750271 DOI: 10.3390/antiox10121976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 12/02/2022] Open
Abstract
The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.
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Affiliation(s)
- Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (A.R.); (E.V.); (C.P.V.); (A.G.); (M.J.G.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Santiago 9170124, Chile
- Department of Science and Food Technology, Faculty of Technology, University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Correspondence:
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11
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Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation. MEMBRANES 2021; 11:membranes11110852. [PMID: 34832081 PMCID: PMC8618303 DOI: 10.3390/membranes11110852] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples.
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Noori N, Khanjari A, Rezaeigolestani M, Karabagias IK, Mokhtari S. Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil ( Pimpinella anisum) for Food Applications. Polymers (Basel) 2021; 13:polym13213791. [PMID: 34771348 PMCID: PMC8587201 DOI: 10.3390/polym13213791] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 10/27/2021] [Accepted: 10/28/2021] [Indexed: 11/16/2022] Open
Abstract
Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 11 g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 1011 g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.
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Affiliation(s)
- Negin Noori
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran; (A.K.); (S.M.)
- Correspondence: (N.N.); (I.K.K.); Tel.: +98-2161117067 (N.N.); +30-6978286866 (I.K.K.)
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran; (A.K.); (S.M.)
| | - Mohammadreza Rezaeigolestani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad 91779-4897, Iran;
| | - Ioannis K. Karabagias
- Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Correspondence: (N.N.); (I.K.K.); Tel.: +98-2161117067 (N.N.); +30-6978286866 (I.K.K.)
| | - Sahar Mokhtari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran; (A.K.); (S.M.)
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13
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Cascajosa-Lira A, Prieto Ortega AI, Guzmán-Guillén R, Cătunescu GM, de la Torre JM, Guillamón E, Jos Á, Cameán Fernández AM. Simultaneous determination of Allium compounds (Propyl propane thiosulfonate and thiosulfinate) in animal feed using UPLC-MS/MS. Food Chem Toxicol 2021; 157:112619. [PMID: 34656694 DOI: 10.1016/j.fct.2021.112619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/01/2021] [Accepted: 10/13/2021] [Indexed: 12/30/2022]
Abstract
Propyl-propane-thiosulfonate (PTSO) and Propyl-propane-thiosulfinate (PTS) are organosulfur compounds used to supplement the diet of livestock because of their beneficial effects on feed palatability, their antibacterial, anti-inflammatory, and antimethanogenic activities. Besides, antibiotic residues in the environment can be reduced by using these natural bioactive compounds. The objective of this study was to optimize the extraction parameters for the analysis of PTSO and PTS in feed matrices by performing a solid-liquid extraction and quantification by Ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). Optimization was performed using the Response Surface Methodology on a Box-Behnken experimental design, optimizing the following parameters: solvent:sample ratios and evaporation temperature set for the rotary evaporator. The method was validated for 3 concentration levels for both PTSO (100, 500, 1000 ng g-1) and PTS (500, 1150, 2300 ng g-1). The highest recoveries of PTSO and PTS were obtained using 12.5 mL of 100% acetonitrile, stirring for 15 min, and an evaporation temperature of 20 °C. The validated method was further applied to detect and quantify these compounds in different feed matrices. In conclusion, this is the first study to simultaneously analyze PTSO and PTS at low concentrations, employing a sensitive technique such as UPLC-MS/MS.
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Affiliation(s)
| | | | | | - Giorgiana M Cătunescu
- University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania
| | - José M de la Torre
- DMC Research Center SLU, Camino de Jayena s/n, Alhendin, 18620, Granada, Spain
| | - Enrique Guillamón
- DMC Research Center SLU, Camino de Jayena s/n, Alhendin, 18620, Granada, Spain
| | - Ángeles Jos
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Spain
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14
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Shaikh S, Yaqoob M, Aggarwal P. An overview of biodegradable packaging in food industry. Curr Res Food Sci 2021; 4:503-520. [PMID: 34401747 PMCID: PMC8349771 DOI: 10.1016/j.crfs.2021.07.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 06/25/2021] [Accepted: 07/15/2021] [Indexed: 11/30/2022] Open
Abstract
For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has created severe ecological problems to the environment like a threat to aquatic life and degrading air quality. Biodegradable polymers or biopolymers emerged as an alternative approach for many industrial applications to control the risk caused by non-biodegradable plastic. According to the type of starting material, they have been categorized as polymers extracted from biomass, synthesized from monomers, and produced from microorganisms. The quality of biopolymers depends on the physical, mechanical, thermal, and barrier properties. The present review highlights the characteristics of various biopolymers and their blends, comparison of properties between non-biodegradable and biopolymers, the market potential for food packaging applications. The review also emphasizes different commercial forms like films, trays, bags, coatings, and foamed products for application as modified atmosphere packaging, active packaging, and edible packaging. Different issues affecting market growth like harmful products formed during production and consumer perception have also been discussed. Information on biopolymers is widely scattered over many sources, this article aims to provide an overview of biodegradable polymer packages for food applications.
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Affiliation(s)
- Salman Shaikh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mudasir Yaqoob
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141001, India
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15
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Velásquez E, Patiño Vidal C, Rojas A, Guarda A, Galotto MJ, López de Dicastillo C. Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Compr Rev Food Sci Food Saf 2021; 20:3388-3403. [PMID: 34118127 DOI: 10.1111/1541-4337.12777] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 04/09/2021] [Accepted: 04/23/2021] [Indexed: 12/17/2022]
Abstract
Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developing biodegradable active materials based on polylactic acid (PLA) and natural compounds are a great alternative to maintain food safety and non-toxicity of the packaging. AAs, such as essential oils and polyphenols, have been added mainly as antimicrobial and antioxidant natural compounds in PLA packaging. In this review, current techniques used to develop active PLA packaging films were described in order to critically compare their feasibility, advantages, limitations, and relevant processing aspects. The analysis was focused on the processing conditions, such as operation variables and stages, and factors related to the AAs, such as their concentrations, weight losses during processing, and incorporation technique, among others. Recent developments of active PLA-based monolayers and bi- or multilayer films were also considered. In addition, patents on inventions and technologies on active PLA-based films for food packaging were reviewed. This review highlights that the selection of the processing technique and conditions to obtain active PLA depends on the type of the AA regarding its volatility, solubility, and thermosensitivity.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
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16
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Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100633] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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17
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Cascajosa-Lira A, Puerto M, Prieto AI, Pichardo S, Díez-Quijada Jiménez L, Baños A, Guillamón E, Moyano R, Molina-Hernández V, Jos Á, Cameán AM. Genotoxicity Evaluation of Propyl-Propane-Thiosulfinate (PTS) from Allium genus Essential Oils by a Combination of Micronucleus and Comet Assays in Rats. Foods 2021; 10:989. [PMID: 34062736 PMCID: PMC8147216 DOI: 10.3390/foods10050989] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 01/20/2023] Open
Abstract
Propyl-propanethiosulfinate (PTS) is a component of Allium essential oils. This organosulfur molecule can be used as a feed additive to decrease the appearance of bacterial resistances caused by the residues of antibiotics. In previous in vitro genotoxicity studies, contradictory results were reported for PTS. In this work, the in vivo genotoxicity of PTS in male and female rats was assessed for the first time, following OECD (Organisation for Economic Co-operation and Development) guidelines. After oral administration (doses: 5.5, 17.4, and 55.0 mg/kg PTS body weight), a combination of the micronucleus (MN) assay (OECD 474) in bone marrow and the standard and enzyme-modified comet assay (OECD 489) was performed. After necropsy, histopathological studies were also carried out. The results did not show the in vivo genotoxicity of PTS at any doses assayed, revealed by the absence of increased MN, and DNA strand breaks or oxidative DNA damage in the standard and enzyme-modified comet assays. The histopathological study revealed that only the highest dose tested (55.0 mg/kg) in the liver and all dose groups in the stomach presented minimal pathological lesions in the organs studied. Consequently, the present work confirms that PTS is not genotoxic at the doses assayed, and it is a promising natural alternative to synthetic preservatives and antibiotics in animal feed.
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Affiliation(s)
- Antonio Cascajosa-Lira
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - María Puerto
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - Ana I. Prieto
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - Silvia Pichardo
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - Leticia Díez-Quijada Jiménez
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (A.B.); (E.G.)
| | - Enrique Guillamón
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (A.B.); (E.G.)
| | - Rosario Moyano
- Department of Anatomy and Comparative Pathology and Toxicology, Faculty of Veterinary Medicine, University of Cordoba, Campus de Rabanales, 14014 Cordoba, Spain; (R.M.); (V.M.-H.)
| | - Verónica Molina-Hernández
- Department of Anatomy and Comparative Pathology and Toxicology, Faculty of Veterinary Medicine, University of Cordoba, Campus de Rabanales, 14014 Cordoba, Spain; (R.M.); (V.M.-H.)
| | - Ángeles Jos
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
| | - Ana M. Cameán
- Área de Toxicología, Facultad de Farmacia, Universidad de Sevilla, Profesor García González n 2, 41012 Seville, Spain; (A.C.-L.); (M.P.); (A.I.P.); (S.P.); (L.D.-Q.J.); (Á.J.)
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18
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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19
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Jariyasakoolroj P, Leelaphiwat P, Harnkarnsujarit N. Advances in research and development of bioplastic for food packaging. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5032-5045. [PMID: 30450696 DOI: 10.1002/jsfa.9497] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 11/04/2018] [Accepted: 11/13/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier. RESULTS The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products. CONCLUSION The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Piyawanee Jariyasakoolroj
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
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20
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Sánchez CJ, Martínez-Miró S, Ariza JJ, Madrid J, Orengo J, Aguinaga MA, Baños A, Hernández F. Effect of Alliaceae Extract Supplementation on Performance and Intestinal Microbiota of Growing-Finishing Pig. Animals (Basel) 2020; 10:ani10091557. [PMID: 32887323 PMCID: PMC7552321 DOI: 10.3390/ani10091557] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/30/2020] [Accepted: 08/31/2020] [Indexed: 12/14/2022] Open
Abstract
Simple Summary The increasing interest in phytogenics for use with livestock, especially swine and poultry, is mainly due to their antimicrobial, antioxidant, growth-promoting, and gut microbiome modulation properties, which makes them ideal candidates to mitigate the negative effects of the ban on antibiotic growth promoters in the European Union. We tested the ability of Allium spp. extract (containing garlic and onion), one of the best-known phytogenics, used in pig feed, to improve growth performance through modulation of the microbiome and changes in the metabolism of short-chain fatty acids in the gut tract. The promising results obtained in the present study suggested that Allium spp. extracts had the potential to be used in feeding pigs to improve growth performances by modulating the microbiota and metabolism of short-chain fatty acids. Abstract The aim of the present study was to ascertain whether an Allium spp. extract rich in organosulfur compounds, such as propyl thiosulfonate (PTSO), added to the feed of growing-finishing pigs at 5 g/kg enhances growth performance or affects the fecal microbiome, the levels of short-chain fatty acids, or the antioxidant capacity of the animals. Fifty male growing pigs (large white) of 23.07 ± 2.87 kg average body weight were randomly allotted to two treatments in a 103-day trial. The trial was divided into two periods, an initial growing phase (56-days) and a finishing phase (47-days). Two dietary treatments for each phase (growing and finishing) were used: a control diet (CON) and an experimental diet consisting of the control diet to which 5 g/kg of Allium spp. extract was added to substitute sepiolite (GAR). Throughout the study, body weight, average daily gain (kg/day, ADG), feed intake (kg/day), and feed conversion ratio (kg/kg) were measured, while the backfat thickness and muscle depth were determined at the end of the study. Besides, feces samples were taken for bacterial counts by means of real-time PCR and short-chain fatty acid (SCFA) profile determination, and the antioxidant capacity was assessed in serum and saliva. In the animals receiving Allium spp. extract (5 g/kg) in the feed, ADG increased (p < 0.05) throughout the trial, Salmonella spp. and Clostridium spp. counts in feces had decreased (p < 0.05) when measured on day 56, and, by day 103, Salmonella spp., Clostridium spp., and Enterobacteriaceae counts had decreased (p < 0.05) and Lactobacillus spp. counts had increased (p < 0.01) in feces. Regarding the SCFA profile in feces and antioxidant capacity measured in serum and saliva, supplementation with Allium spp. extract significantly increased the levels of propionic, isobutyric, and isovaleric acids and the percentage of total branched fatty acids, while the c2/c3 and (c2 + c4)/c3 ratios were lower (p < 0.05) in feces; the Trolox equivalent antioxidant capacity and the cupric reducing antioxidant capacity levels in serum were significantly higher in the same pigs on day 103 than on day 0. Consequently, based on the current results, Allium spp. extract rich in organosulfur compounds, added to the diet at 5 g/kg, had a beneficial effect on the microbiota and would seem to be a possible alternative for increasing the growth performance of growing-finishing pigs. However, further studies on the effects of Allium spp. supplementation on carcass quality are necessary.
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Affiliation(s)
- Cristian Jesús Sánchez
- Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain; (C.J.S.); (J.M.); (J.O.); (F.H.)
| | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain; (C.J.S.); (J.M.); (J.O.); (F.H.)
- Correspondence:
| | - Juan José Ariza
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Granada, Spain; (J.J.A.); (M.A.A.); (A.B.)
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain; (C.J.S.); (J.M.); (J.O.); (F.H.)
| | - Juan Orengo
- Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain; (C.J.S.); (J.M.); (J.O.); (F.H.)
| | - María Arántzazu Aguinaga
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Granada, Spain; (J.J.A.); (M.A.A.); (A.B.)
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Granada, Spain; (J.J.A.); (M.A.A.); (A.B.)
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain; (C.J.S.); (J.M.); (J.O.); (F.H.)
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21
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Ghozali M, Fahmiati S, Triwulandari E, Restu WK, Farhan D, Wulansari M, Fatriasari W. PLA/metal oxide biocomposites for antimicrobial packaging application. POLYM-PLAST TECH MAT 2020. [DOI: 10.1080/25740881.2020.1738475] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Muhammad Ghozali
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Sri Fahmiati
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Evi Triwulandari
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Witta Kartika Restu
- Research Center for Chemistry, Indonesian Institute of Sciences (LIPI), South Tangerang, Indonesia
| | - Donny Farhan
- Department of Chemistry, Lampung University, Bandar Lampung, Indonesia
| | - Marli Wulansari
- Department of Chemistry, Lampung University, Bandar Lampung, Indonesia
| | - Widya Fatriasari
- Research Center for Biomaterials, Indonesian Institute of Sciences, Jakarta, Indonesia
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22
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Khosravi A, Fereidoon A, Khorasani MM, Naderi G, Ganjali MR, Zarrintaj P, Saeb MR, Gutiérrez TJ. Soft and hard sections from cellulose-reinforced poly(lactic acid)-based food packaging films: A critical review. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100429] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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23
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Radusin T, Torres-Giner S, Stupar A, Ristic I, Miletic A, Novakovic A, Lagaron JM. Preparation, characterization and antimicrobial properties of electrospun polylactide films containing Allium ursinum L. extract. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100357] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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Ehsani A, Hashemi M, Aminzare M, Raeisi M, Afshari A, Mirza Alizadeh A, Rezaeigolestani M. Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14070] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Ali Ehsani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran
| | - Mojtaba Raeisi
- Department of Nutrition, Faculty of Health Golestan University of Medical Sciences Gorgan Iran
| | - Asma Afshari
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Adel Mirza Alizadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
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Khodayari M, Basti AA, Khanjari A, Misaghi A, Kamkar A, Shotorbani PM, Hamedi H. Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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26
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Tomšik A, Šarić L, Bertoni S, Protti M, Albertini B, Mercolini L, Passerini N. Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology. Food Res Int 2018; 119:941-950. [PMID: 30884734 DOI: 10.1016/j.foodres.2018.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 08/27/2018] [Accepted: 10/27/2018] [Indexed: 01/19/2023]
Abstract
The objective of this study was to incorporate wild garlic (A. ursinum) extract into microparticles (MPs) in order to protect its valuable active compounds and improve its oral bioavailability. For this purpose, spray congealing technology was applied and Gelucire 50/13 (Stearoyl polyoxyl-32 glycerides) was selected as MPs carrier. MPs were characterized in terms of yield, encapsulation efficiency and particle size. Differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FT-IR) analysis of MPs showed the absence of chemical interactions between carrier and extract and suggested that spray congealing process did not modify nor degrade the encapsulated extract. The encapsulation into MPs led to an improvement of the extract dissolution performance as well as an enhancement in solubility of >18 fold compared to the pure extract. Additionally, MPs were stable over three months showing only a minor decrease in the content of active compounds (allicin and S-methyl methanethiosulfonate) and maintaining a good antimicrobial activity. Therefore, obtained results suggested that the encapsulation of A. ursinum extract in MPs by spray congealing is a promising approach to improve the biopharmaceutical properties of the extract, without affecting its antibacterial activity.
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Affiliation(s)
- Alena Tomšik
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia.
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
| | - Serena Bertoni
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Michele Protti
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Beatrice Albertini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Laura Mercolini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Nadia Passerini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy.
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Talebi F, Misaghi A, Khanjari A, Kamkar A, Gandomi H, Rezaeigolestani M. Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.067] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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28
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Mir SA, Dar B, Wani AA, Shah MA. Effect of plant extracts on the techno-functional properties of biodegradable packaging films. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.004] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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29
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Mechanical, Optical, Thermal, and Barrier Properties of Poly (Lactic Acid)/Curcumin Composite Films Prepared Using Twin-Screw Extruder. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9553-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Mushtaq M, Gani A, Gani A, Punoo HA, Masoodi F. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.020] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Scaffaro R, Lopresti F, Marino A, Nostro A. Antimicrobial additives for poly(lactic acid) materials and their applications: current state and perspectives. Appl Microbiol Biotechnol 2018; 102:7739-7756. [PMID: 30009322 DOI: 10.1007/s00253-018-9220-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 07/03/2018] [Accepted: 07/04/2018] [Indexed: 12/20/2022]
Abstract
Poly(lactic acid)-based antimicrobial materials received considerable attention as promising systems to control microbial growth. The remarkable physicochemical properties of PLA such as renewability, biodegradability, and US Food and Drug Administration (FDA) approval for clinical use open up interesting perspectives for application in food packaging and biomedical materials. Nowadays, there is an increasing consumer demands for fresh, high-quality, and natural foods packaged with environmentally friendly materials that prolong the shelf life. The incorporation of antimicrobial agents into PLA-based polymers is likely to lead to the next generation of packaging materials. The development of antimicrobial PLA materials as a delivery system or coating for biomedical devices is also advantageous in order to reduce possible dose-dependent side effects and limit the phenomena of antibiotic resistance. This mini-review summarizes the most recent advances made in antimicrobial PLA-based polymers including their preparation, biocidal action, and applications. It also highlights the potential of PLA systems as efficient stabilizers-carriers of various kinds of antimicrobial additives including essential oils and other natural compounds, active particles and nanoparticles, and conventional and synthetic molecules.
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Affiliation(s)
- Roberto Scaffaro
- Dipartimento di Ingegneria Civile, Ambientale, Aerospaziale, dei Materiali, RU INSTM, Università di Palermo, Viale delle Scienze Ed. 6, 90128, Palermo, Italy
| | - Francesco Lopresti
- Dipartimento di Ingegneria Civile, Ambientale, Aerospaziale, dei Materiali, RU INSTM, Università di Palermo, Viale delle Scienze Ed. 6, 90128, Palermo, Italy
| | - Andreana Marino
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche e Ambientali, Polo Annunziata, Università degli Studi di Messina, 98168, Messina, Italy
| | - Antonia Nostro
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche e Ambientali, Polo Annunziata, Università degli Studi di Messina, 98168, Messina, Italy.
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32
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Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9180-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Mir SA, Shah MA, Mir MM, Dar B, Greiner R, Roohinejad S. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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34
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Llana-Ruiz-Cabello M, Pichardo S, Bermudez JM, Baños A, Ariza JJ, Guillamón E, Aucejo S, Cameán AM. Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:782-791. [PMID: 29279039 DOI: 10.1080/19440049.2017.1422282] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialisation. One of the most promising preservation strategies is the use of active packaging. Oregano essential oil (OEO) and Proallium® (an Allium extract) have previously been shown to be useful in polylactic acid (PLA)-active films for ready-to-eat salads. The present work aims to study the suitability of polypropylene (PP) films containing OEO and Proallium® in the preservation of cooked ham. Concerning the technological features of the studied material, no significant changes in the mechanical or optical properties of PP films containing the active substances were recorded in comparison to the PP film without extracts. However, films containing both active substances were more flexible than the control film and less strong, highlighting the plasticisation effect of the natural extracts. Moreover, physical properties changed when active substances were added to the film. Incorporation of 4% Proallium® affected the transparency of the film to a higher extent compared to 8% OEO, undergoing decreases in transparency of 40% and 45%, respectively. Moreover, only the film containing the highest amount of OEO (8%) significantly decreased the thickness. Both active substances showed antibacterial properties; however, Proallium®-active films seemed to be more effective against Brochothrix thermosphacta than PP films containing OEO, with all percentages of Proallium® killing the bacterial population present in the ham after 60 days. In addition, materials containing the lowest Proallium® content exhibited higher acceptability by consumers in the sensory analyses with 63-100% willing to purchase, better even than the control package (56-89%). In fact, 2% of Proallium® obtained the best results in the odour study performed by the panellists.
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Affiliation(s)
| | - Silvia Pichardo
- a Area of Toxicology, Faculty of Pharmacy , Universidad de Sevilla , Seville , Spain
| | | | | | | | | | - Susana Aucejo
- c Area of Packaging materials and Systems , ITENE , Paterna , Spain
| | - Ana M Cameán
- a Area of Toxicology, Faculty of Pharmacy , Universidad de Sevilla , Seville , Spain
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35
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Silberbauer A, Schmid M. Packaging Concepts for Ready-to-Eat Food: Recent Progress. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s41783-017-0019-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 344] [Impact Index Per Article: 49.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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Llana-Ruíz-Cabello M, Pichardo S, Jiménez-Morillo N, González-Vila F, Guillamón E, Bermúdez J, Aucejo S, Camean A, González-Pérez J. Pyrolysis-gas chromatography–isotope ratio mass spectrometry for monitoring natural additives in polylactic acid active food packages. J Chromatogr A 2017; 1525:145-151. [DOI: 10.1016/j.chroma.2017.10.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 09/28/2017] [Accepted: 10/07/2017] [Indexed: 11/17/2022]
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38
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Rezaeigolestani M, Misaghi A, Khanjari A, Basti AA, Abdulkhani A, Fayazfar S. Antimicrobial evaluation of novel poly-lactic acid based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages. Int J Food Microbiol 2017; 260:1-10. [DOI: 10.1016/j.ijfoodmicro.2017.08.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 07/21/2017] [Accepted: 08/15/2017] [Indexed: 11/24/2022]
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39
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A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging. J Appl Polym Sci 2017. [DOI: 10.1002/app.44692] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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40
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Ahmed J, Hiremath N, Jacob H. Efficacy of antimicrobial properties of polylactide/cinnamon oil film with and without high-pressure treatment against Listeria monocytogenes and Salmonella typhimurium inoculated in chicken sample. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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41
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Llana-Ruiz-Cabello M, Maisanaba S, Puerto M, Prieto AI, Pichardo S, Moyano R, González-Pérez JA, Cameán AM. Genotoxicity evaluation of carvacrol in rats using a combined micronucleus and comet assay. Food Chem Toxicol 2016; 98:240-250. [PMID: 27829163 DOI: 10.1016/j.fct.2016.11.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 10/17/2016] [Accepted: 11/05/2016] [Indexed: 11/19/2022]
Abstract
Genotoxic data of substances which could be incorporated into food packaging are required by the European Food Safety Authority. Due to its antioxidant and antibacterial properties carvacrol is one of these compounds. This work aims to study for the first time the in vivo genotoxic effects produced in rats orally exposed to 81, 256 or 810 mg cavacrol/kg body weight (bw) at 0, 24 and 45 h. A combination of the micronucleus assay (OECD 474) in bone marrow and the standard (OECD 489) and enzyme-modified comet assay was used to determine the genotoxicity on cells isolated from stomach and liver of exposed animals. In addition, a histopathological study was performed on the assayed tissues, and also in the lungs due to the volatility of carvacrol. Direct analytical pyrolysis was used to search for carvacrol in viscera and to ensure that the compound reaches stomach and liver cells. Results from MN-comet assay revealed that carvacrol (81-810 mg/kg bw) did not induce in vivo genotoxicity or oxidative DNA damage in any of the tissues investigated. Moreover, no histopathological changes were observed. Altogether, these results suggest lack of genotoxicity of carvacrol and therefore its good profile for its potential application as food preservative.
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Affiliation(s)
- María Llana-Ruiz-Cabello
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain.
| | - Sara Maisanaba
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain
| | - María Puerto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain
| | - Ana I Prieto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain
| | - Silvia Pichardo
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain
| | - Rosario Moyano
- Department of Pharmacology, Toxicology and Legal and Forensic Medicine, Faculty of Veterinary Medicine, University of Córdoba, Campus de Rabanales, Córdoba, Spain
| | | | - Ana M Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Sevilla, Spain
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42
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Hosseini SF, Javidi Z, Rezaei M. Efficient gas barrier properties of multi-layer films based on poly(lactic acid) and fish gelatin. Int J Biol Macromol 2016; 92:1205-1214. [DOI: 10.1016/j.ijbiomac.2016.08.034] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/05/2016] [Accepted: 08/10/2016] [Indexed: 11/29/2022]
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43
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Javidi Z, Hosseini SF, Rezaei M. Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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44
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Mellado-García P, Puerto M, Prieto AI, Pichardo S, Martín-Cameán A, Moyano R, Blanco A, Cameán AM. Genotoxicity of a thiosulfonate compound derived from Allium sp. intended to be used in active food packaging: In vivo comet assay and micronucleus test. MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2016; 800-801:1-11. [PMID: 27085469 DOI: 10.1016/j.mrgentox.2016.03.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 03/02/2016] [Indexed: 01/15/2023]
Abstract
Components of Allium species have antimicrobial and antioxidant properties. A commercial Allium sp. extract (Proallium AP(®)), of which the main constituent is propyl thiosulphinate oxide (PTSO), is being used in the development of active food packaging. In previous in vitro genotoxicity studies, PTSO, in the presence of metabolic activation, increased the appearance of micronuclei (MN). We assessed the genotoxicity PTSO in rats following oral administration (doses: 5.5, 17.4, and 55mg/kg). The comet assay in liver and stomach (OECD 489) and the MN assay in bone marrow (OECD 474) were carried out. After necropsy, histopathological examinations of the liver and the stomach were performed. The results revealed no in vivo genotoxicity and the histopathological analysis showed only slight modifications, such as increased glycogen storage in the liver and a degenerative process in stomach, with vacuolization of cell membranes, only at the highest dose. Therefore, the present work confirms that this compound is not genotoxic and could be considered as a natural alternative to synthetic preservatives used in the food packaging industry.
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Affiliation(s)
- Pilar Mellado-García
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - María Puerto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Ana I Prieto
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Silvia Pichardo
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Ana Martín-Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain
| | - Rosario Moyano
- Department of Pharmacology, Toxicology and Legal and Forensic Medicine, Faculty of Veterinary Medicine, University of Córdoba, Campus de Rabanales, Córdoba, Spain
| | - Alfonso Blanco
- Department of Anatomy and Comparative Pathology and Anatomy, University of Córdoba, Campus de Rabanales, Córdoba, Spain
| | - Ana M Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Profesor García González n°2, 41012 Seville, Spain.
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45
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Tawakkal IS, Cran MJ, Bigger SW. Release of thymol from poly(lactic acid)-based antimicrobial films containing kenaf fibres as natural filler. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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46
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Toxicological evaluation of an Allium-based commercial product in a 90-day feeding study in Sprague-Dawley rats. Food Chem Toxicol 2016; 90:18-29. [PMID: 26827789 DOI: 10.1016/j.fct.2016.01.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 01/08/2016] [Accepted: 01/25/2016] [Indexed: 12/25/2022]
Abstract
Proallium AP(®) is a commercial Allium extract intended to be used in active food packaging as the antibacterial and antioxidant effects of some organosulfur compounds are well known. However, there is little information on its toxicity and the Scientific Committee on Food (UE) requires the safety assessment of substances used in food contact materials. Thus, the aim of this study was to conduct for the first time a subchronic oral toxicity study of Proallium AP(®) with groups of 10 males and 10 females Sprague-Dawley rats fed a diet containing 0, 25, 100, 400 mg/kg/d for 90 days. No treatment-related clinical signs or mortality were noted. Besides, no treatment-related effects with regard to any of the toxicological biomarkers considered were observed, including biochemical, haematological and histopathology parameters. In conclusion, the non-observed-adverse-effect-level (NOAEL) for Proallium AP(®) in rats was determined to be a dietary dose of 400 mg/kg/d under the present experimental conditions, a value 500-fold higher than the exposure derived from its potential use in active packaging.
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47
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Mellado-García P, Maisanaba S, Puerto M, Llana-Ruiz-Cabello M, Prieto A, Marcos R, Pichardo S, Cameán A. Genotoxicity assessment of propyl thiosulfinate oxide, an organosulfur compound from Allium extract, intended to food active packaging. Food Chem Toxicol 2015; 86:365-73. [DOI: 10.1016/j.fct.2015.11.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 11/09/2015] [Accepted: 11/13/2015] [Indexed: 01/21/2023]
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