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Santos X, Domínguez G, Rodríguez J, Pozuelo J, Hernández M, Martín O, Fajardo C. Evaluation of PLA-Based Composite Films Filled with Cu 2(OH) 3NO 3 Nanoparticles as an Active Material for the Food Industry: Biocidal Properties and Environmental Sustainability. Polymers (Basel) 2024; 16:1772. [PMID: 39000628 PMCID: PMC11243838 DOI: 10.3390/polym16131772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/17/2024] Open
Abstract
The globalization of markets has diversified the food supply, but it has also made the distribution chain more difficult, increasing the risk of microbial contamination. One strategy to obtain safer food and extend its shelf life is to develop active packaging with antimicrobial properties that prevent the growth of pathogenic microorganisms or spoilage in food products. In this context, and in line with the growing social awareness about the environmental impact generated by plastic waste, this work evaluated the effectiveness of polylactic acid (PLA) films loaded with different concentrations of copper (II) hydroxynitrate nanoparticles (CuHS) against the microbiota of fresh foods (chicken, fish and cheese). The results showed that the developed films containing 1, 3 and 5% w/w of CuHS in the polymeric matrix caused a decrease in the microbial abundance equal to or higher than 3 logarithmic units in all foods tested. Moreover, the mechanical and thermal properties of the formulated composites showed that the added CuHS concentrations did not substantially modify these properties compared to the PLA films. Taking into account the results obtained for antimicrobial activity, Cu (II) migration levels and the cytotoxicity of the films formulated, the PLA composite loaded with 1% CuHS (w/w) was the most suitable for its potential use as food packaging material. In addition, the biodegradation of this composite film was studied under conditions simulating intensive aerobic composting, demonstrating that almost 100% disintegration after 14 days of testing was achieved. Therefore, the innovative PLA-based films developed represent a promising strategy for the fabrication of packaging and active surfaces to increase food shelf life while maintaining food safety. Moreover, their biodegradable character will contribute to efficient waste management, turning plastic residues into a valuable resource.
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Affiliation(s)
- Xiomara Santos
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Gabriela Domínguez
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Juana Rodríguez
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Javier Pozuelo
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Manuel Hernández
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Olga Martín
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Carmen Fajardo
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
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Tian L, Sun L, Gao B, Li F, Li C, Wang R, Liu Y, Li X, Niu L, Zhang Z. Dual functionalized copper nanoparticles for thermoplastics with improved processing and mechanical properties and superior antibacterial performance. NANOSCALE 2024; 16:1320-1330. [PMID: 38131293 DOI: 10.1039/d3nr04548j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The utilization of metal nanoparticles for antibacterial thermoplastic composites has the potential to enhance the safety of human and animal life by mitigating the spread and transmission of foodborne pathogenic bacteria. The dispersion, antioxidant and antimicrobial activities of metal nanoparticles directly affect the application performance of the composites. This study focused on achieving amine-carboxyl co-modified copper nanoparticles (Cu-AC) with excellent antioxidant properties and monodispersity through in situ grafting of amine and carboxyl groups onto the surface of copper nanoparticles via ligand interaction. Polyacrylic acid's extended carbon chain structure was utilized to improve its dispersion and antioxidant properties, and its antibacterial properties were synergistically enhanced using secondary amines. It was found that Cu-AC possesses high antibacterial properties, with a minimum inhibition concentration of 0.156 mg mL-1. Antibacterial masterbatches and their composites (polypropylene/Cu) manufactured by melt blending of polypropylene and Cu-AC exhibited excellent antibacterial rates of up to 90% and 99% at 300 ppm and 700 ppm Cu-AC, respectively. Additionally, Cu-AC bolstered the thermal degradation, processing and mechanical properties of polypropylene. The successful implementation of this product substantiates the potential applications of polypropylene/Cu composite materials across diverse industries.
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Affiliation(s)
- Lulu Tian
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
- Engineering Research Center for Nanomaterials Co., Ltd, Henan University, Jiyuan 459000, China
| | - Li Sun
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
| | - Bo Gao
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
| | - Fei Li
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
| | - Chaoran Li
- State Key Laboratory of Crop Stress Adaptation and Improvement, Henan University, Kaifeng 75004, China
| | - Ruoyu Wang
- Zhengzhou Lingyu New Material Co., Ltd, Zhengzhou 450100, China
| | - Yanfang Liu
- Zhengzhou Lingyu New Material Co., Ltd, Zhengzhou 450100, China
| | - Xiaohong Li
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
- Engineering Research Center for Nanomaterials Co., Ltd, Henan University, Jiyuan 459000, China
| | - Liyong Niu
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
- Engineering Research Center for Nanomaterials Co., Ltd, Henan University, Jiyuan 459000, China
| | - Zhijun Zhang
- Engineering Research Center for Nanomaterials, Henan University, Kaifeng 475004, China.
- Engineering Research Center for Nanomaterials Co., Ltd, Henan University, Jiyuan 459000, China
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Brandelli A, Lopes NA, Pinilla CMB. Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products. Foods 2023; 12:2549. [PMID: 37444286 DOI: 10.3390/foods12132549] [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: 05/29/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Nathalie Almeida Lopes
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Dairy Technology Center, Institute of Food Technology, Campinas 13083-015, Brazil
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4
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Plasma-treated LDPE film incorporated with onion and potato peel extract – A food packaging for shelf life extension on chicken thigh. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01800-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Micro-/Nano-Carboxymethyl Cellulose as a Promising Biopolymer with Prospects in the Agriculture Sector: A Review. Polymers (Basel) 2023; 15:polym15020440. [PMID: 36679320 PMCID: PMC9860740 DOI: 10.3390/polym15020440] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/08/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
The increase in the population rate has increased the demand for safe and quality food products. However, the current agricultural system faces many challenges in producing vegetables and fruits. Indiscriminate use of pesticides and fertilizers, deficiency of water resources, short shelf life of products postharvest, and nontargeted delivery of agrochemicals are the main challenges. In this regard, carboxymethyl cellulose (CMC) is one of the most promising materials in the agriculture sector for minimizing these challenges due to its mechanical strength, viscosity, wide availability, and edibility properties. CMC also has high water absorbency; therefore, it can be used for water deficiency (as superabsorbent hydrogels). Due to the many hydroxyl groups on its surface, this substance has high efficacy in removing pollutants, such as pesticides and heavy metals. Enriching CMC coatings with additional substances, such as antimicrobial, antibrowning, antioxidant, and antisoftening materials, can provide further novel formulations with unique advantages. In addition, the encapsulation of bioactive materials or pesticides provides a targeted delivery system. This review presents a comprehensive overview of the use of CMC in agriculture and its applications for preserving fruit and vegetable quality, remediating agricultural pollution, preserving water sources, and encapsulating bioactive molecules for targeted delivery.
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8
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Electrospun biopolymer material for antimicrobial function of fresh fruit and vegetables: Application perspective and challenges. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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9
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Dıblan S, Kaya S. Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Bhowmik S, Agyei D, Ali A. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Abdolsattari P, Rezazadeh-Bari M, Pirsa S. Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and Its Use of Intelligent Packaging of Orange Juice. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02911-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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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; 14:2442. [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.)
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Cabrera G, Li J, Maazouz A, Lamnawar K. A Journey from Processing to Recycling of Multilayer Waste Films: A Review of Main Challenges and Prospects. Polymers (Basel) 2022; 14:polym14122319. [PMID: 35745895 PMCID: PMC9228672 DOI: 10.3390/polym14122319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/02/2022] [Accepted: 06/05/2022] [Indexed: 12/04/2022] Open
Abstract
In a circular economy context with the dual problems of depletion of natural resources and the environmental impact of a growing volume of wastes, it is of great importance to focus on the recycling process of multilayered plastic films. This review is dedicated first to the general concepts and summary of plastic waste management in general, making emphasis on the multilayer films recycling process. Then, in the second part, the focus is dealing with multilayer films manufacturing process, including the most common materials used for agricultural applications, their processing, and the challenges of their recycling, recyclability, and reuse. Hitherto, some prospects are discussed from eco-design to mechanical or chemical recycling approaches.
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Affiliation(s)
- Geraldine Cabrera
- Univ Lyon, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, INSA Lyon, Université Claude Bernard Lyon 1, Université Jean Monnet, CEDEX, F-69621 Villeurbanne, France; (G.C.); (J.L.); (A.M.)
| | - Jixiang Li
- Univ Lyon, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, INSA Lyon, Université Claude Bernard Lyon 1, Université Jean Monnet, CEDEX, F-69621 Villeurbanne, France; (G.C.); (J.L.); (A.M.)
| | - Abderrahim Maazouz
- Univ Lyon, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, INSA Lyon, Université Claude Bernard Lyon 1, Université Jean Monnet, CEDEX, F-69621 Villeurbanne, France; (G.C.); (J.L.); (A.M.)
- Hassan II Academy of Science and Technology, Rabat 10100, Morocco
| | - Khalid Lamnawar
- Univ Lyon, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, INSA Lyon, Université Claude Bernard Lyon 1, Université Jean Monnet, CEDEX, F-69621 Villeurbanne, France; (G.C.); (J.L.); (A.M.)
- Correspondence:
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Singh TP, Chauhan G, Mendiratta SK, Agrawal RK, Arora S, Verma AK, Rajkumar V. In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio-composite film on storage stability of goat meat balls. J Food Sci 2022; 87:2083-2095. [PMID: 35411572 DOI: 10.1111/1750-3841.16135] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 11/28/2022]
Abstract
The aim of this study was to find out clove extract's antimicrobial and antioxidant properties, as well as its efficacy as a bioactive ingredient in the development of bio-composite films to increase the storage stability of goat meat balls stored at 4 ± 1°C. The clove extracts (CLEs) were prepared in ethanol, hydroethanol (1:1), and water and evaluated for antioxidant and antimicrobial potential. In vitro assays of CLEs revealed more susceptibility for gram-positive bacteria than gram-negative bacteria. Among the different extracts, the clove ethanol extract (CLEE) had the highest antimicrobial activity against tested microorganisms as well as total phenolics (1.14 mg GAE/g), flavonoids (8.50 µg catechin/g), and DPPH assay (39.59%). Further, the concentration-dependent effect of CLEE (p < 0.05) on thickness and color values and antimicrobial properties of the bio-composite film were observed. The storage qualities of the product T1 (with film; 450 µl CLEE) such as pH (6.45 ± 0.01), TBARS (0.87 ± 0.06 mg malonaldehyde/kg) value, free fatty acid (0.193 ± 0.001% oleic acid), total mesophilic count (4.98 ± 0.05 log10 CFU/g), and sensory attributes (overall acceptability score: 5.67 on 8-point scale) were better (p < 0.05) than T0 (without film; control) on day 20 of storage. Thus, the ethanolic clove extract has a superior antioxidant and antimicrobial potential. Its inclusion in the bio-composite film prolonged the storage stability of goat meat balls by controlling lipid oxidation and microbial growth. Practical Application Today's consumers are more attracted towards meat products added with natural ingredients having preservative effects. Clove extract is a classic example of a natural preservative and has excellent antimicrobial and antioxidant potential. The present study revealed that by wrapping the ethanolic clove extract-based bio-composite film on goat meat balls extended the storage stability of the product due to controlled lipid oxidation and microbial growth. Thus, such bio-composite films can be successfully applied on goat meat balls that function as a antimicrobial packaging for providing optimum organoleptic quality and better shelf life.
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Affiliation(s)
- Tarun Pal Singh
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, India.,Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Mathura, India
| | - Geeta Chauhan
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, India
| | - Ravi Kant Agrawal
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Hisar, LUVAS, India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Mathura, India
| | - Vincet Rajkumar
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Mathura, India
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15
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Microscopic and Structural Studies of an Antimicrobial Polymer Film Modified with a Natural Filler Based on Triterpenoids. Polymers (Basel) 2022; 14:polym14061097. [PMID: 35335428 PMCID: PMC8953123 DOI: 10.3390/polym14061097] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/06/2023] Open
Abstract
The aspects of component visualization of the antimicrobial triterpenoids (betulin) additive, both on the surface and in the bulk of the polymer, constituting food film packaging, are considered. This paper presents new knowledge about the morphology and surface structure of modified films using three independent methodological approaches: optical microscopy; a histological method adapted to packaging materials; and a method of attenuated total internal reflection (ATR) spectroscopy in the infrared region with Fourier transform. The use of these methods shows the betulin granules, individual or forming chains. To visualize the antimicrobial additive in the polymer bulk, a modified histological method adapted for film materials and attenuated total internal reflection (ATR) spectroscopy in the infrared region were used with Fourier transform using a Lumos Bruker microscope (Germany) (ATR crystal based on germanium). Sample sections were analyzed using Leica 818 blades at an angle of 45 degrees. The histological method consists of the study of a biological object thin section, in the transmitted light of a microscope, stained with contrast dyes to reveal its structures, and placed on a glass slide. In the method modified for the present study, instead of a biological one, a synthetic object was used, namely the developed film materials with the addition of natural organic origin. Individual granules are about 2 µm long; chains can be up to 10 µm long. The thickness of the granules ranged from 1 to 1.5 microns. It can be seen that the depth distribution of granules in the film from the inner surface to the outer one is rather uniform. Spectroscopic studies using the method of automatic ATR mapping in the region of 880 cm−1 made it possible to evaluate the distribution of an antimicrobial additive based on triterpenoids on the surface and in the polymer bulk.
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16
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Antibacterial LDPE films for food packaging application filled with metal-fumed silica dual-side fillers. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100772] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Azari A, Ahari H, Anvar AA. Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites. Food Sci Biotechnol 2022; 31:295-309. [PMID: 35273820 PMCID: PMC8885968 DOI: 10.1007/s10068-022-01031-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 11/30/2021] [Accepted: 01/06/2022] [Indexed: 11/04/2022] Open
Abstract
Microbial growth is widely responsible for shortened shelf life of cold water-living fish products. So, it seems that current chemical-based food packaging has no acceptable efficacy, and food industrialists tend to the usage of more novel approaches like active food packaging. Among them, there is a great research interest in nanotechnology-emerging approaches. This study aimed to investigate the anti-microbial efficacies of Polyethylene/CuNP/nanoclay nanocomposites to enhance the shelf life and physiochemical features of rainbow trout. Three main nanocomposites with various concentrations of Cu and clay nanoparticles were examined. SEM, XRD, and EDX (as physiochemical analysis), disk diffusion (as antimicrobial assays), total volatile nitrogen (TVB-N), and peroxide value (PV) (as biochemical parameters) were measured. Based on the results, nanocomposites could reduce the microorganism growth rate by reducing the number of colonies (33.3%), inhibitory activities against both gram-positive (8 mm) and gram-negative bacteria (10 mm), maintenance of TVB-N (42% reduction), and PV (44% reduction) below the standard range. To sum up, these new nanocomposites can be a good candidate to enhance the shelf life of Rainbow Trout. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01031-0.
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Affiliation(s)
- Armin Azari
- grid.411463.50000 0001 0706 2472Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- grid.411463.50000 0001 0706 2472Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Ali Anvar
- grid.411463.50000 0001 0706 2472Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Couto C, Almeida A. Metallic Nanoparticles in the Food Sector: A Mini-Review. Foods 2022; 11:402. [PMID: 35159552 PMCID: PMC8833908 DOI: 10.3390/foods11030402] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
Nanomaterials, and in particular metallic nanoparticles (MNPs), have significantly contributed to the production of healthier, safer, and higher-quality foods and food packaging with special properties, such as greater mechanical strength, improved gas barrier capacity, increased water repellency and ability to inhibit microbial contamination, ensuring higher quality and longer product shelf life. MNPs can also be incorporated into chemical and biological sensors, enabling the design of fast and sensitive monitoring devices to assess food quality, from freshness to detection of allergens, food-borne pathogens or toxins. This review summarizes recent developments in the use of MNPs in the field of food science and technology. Additionally, a brief overview of MNP synthesis and characterization techniques is provided, as well as of the toxicity, biosafety and regulatory issues of MNPs in the agricultural, feed and food sectors.
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Affiliation(s)
- Cristina Couto
- TOXRUN–Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
| | - Agostinho Almeida
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
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Applications of Inorganic Nanoparticles in Food Packaging: A Comprehensive Review. Polymers (Basel) 2022; 14:polym14030521. [PMID: 35160510 PMCID: PMC8838940 DOI: 10.3390/polym14030521] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/18/2022] [Accepted: 01/25/2022] [Indexed: 02/04/2023] Open
Abstract
Nanoparticles (NPs) have acquired significance in technological breakthroughs due to their unique properties, such as size, shape, chemical composition, physiochemical stability, crystal structure, and larger surface area. There is a huge demand for packaging materials that can keep food fresher for extended periods of time. The incorporation of nanoscale fillers in the polymer matrix would assists in the alleviation of packaging material challenges while also improving functional qualities. Increased barrier properties, thermal properties like melting point and glass transition temperatures, and changed functionalities like surface wettability and hydrophobicity are all features of these polymers containing nanocomposites. Inorganic nanoparticles also have the potential to reduce the growth of bacteria within the packaging. By incorporating nano-sized components into biopolymer-based packaging materials, waste material generated during the packaging process may be reduced. The different inorganic nanoparticles such as titanium oxide, zinc oxide, copper oxide, silver, and gold are the most preferred inorganic nanoparticles used in food packaging. Food systems can benefit from using these packaging materials and improve physicochemical and functional properties. The compatibility of inorganic nanoparticles and their various forms with different polymers make them excellent components for package fortification. This review article describes the various aspects of developing and applying inorganic nanoparticles in food packaging. This study provides diverse uses of metals and metal oxides nanoparticles in food packaging films for the development of improved packaging films that can extend the shelf life of food products. These packaging solutions containing nanoparticles would effectively preserve, protect, and maintain the quality of the food material.
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Kwon S, Lee W, Choi JW, Bumbudsanpharoke N, Ko S. A Facile Green Fabrication and Characterization of Cellulose-Silver Nanoparticle Composite Sheets for an Antimicrobial Food Packaging. Front Nutr 2021; 8:778310. [PMID: 34926553 PMCID: PMC8678566 DOI: 10.3389/fnut.2021.778310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 11/09/2021] [Indexed: 11/13/2022] Open
Abstract
The present study focused on a facile and green approach for the one-step synthesis of silver nanoparticles (AgNPs) embedded in hard wood bleached kraft fiber. The hydroxyl groups on the cellulose chain induced ionic silver reduction with additional hydrothermal energy, allowing for the in situ formation and deposition of AgNPs on the cellulose fiber. The white color of the bleached fiber transformed to yellow due to the formation of AgNPs. UV-Vis spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy revealed that the AgNPs were uniformly distributed across the surface of the obtained cellulose fibers. The results indicated that the formation and distribution of AgNPs on surface of cellulose fibers was significantly influenced by the amount and concentration of silver nitrate (AgNO3). The antimicrobial activity of the cellulose-AgNP composite sheet against Escherichia coli was found to be inhibiting. These findings imply that cellulose-AgNP composite sheets can be feasibly used as antimicrobial paper for food packaging.
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Affiliation(s)
- Seongyoung Kwon
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University, Wonju, South Korea
| | - Wooseok Lee
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University, Wonju, South Korea
| | - Jung Wook Choi
- Agency for Korea National Food Cluster, Ministry of Agriculture, Food and Rural Affairs, Iksan, South Korea
| | - Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Seonghyuk Ko
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University, Wonju, South Korea
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21
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Green Silver Nanoparticles Embedded in Cellulosic Network for Fresh Food Packaging. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The demand for increasing the shelf life of fresh food as well as the need for protecting the food against foodborne infections warrant the demand for increasing the shelf life of fresh food. The incorporation of nanoparticles into the packaging material can enhance the preservation of perishable foods. Silver nanoparticles (AgNPs), in particular, have antibacterial, anti-mold, anti-yeast, and anti-viral activities can be embedded into the biodegradable packaging materials for this purpose. This study focuses on antimicrobial packaging materials for food by mixing the extracts of different plants with silver nitrate and depositing this mixture as a layer on the blotting papers, which are thick sheets of paper made of cellulose. Because the blotting papers are highly absorbent and porous, silver nitrate solution along with the plant extracts can be easily applied and allowed for in situ synthesis of AgNPs. Subsequently, these papers were analyzed and characterized using scanning electron microscopy, transmission electron microscopy, atomic absorption spectroscopy, and energy dispersive X-ray analysis. The coated paper exhibited good antibacterial activity against Escherichia coli and Staphylococcus aureus. Furthermore, the coated paper when used as a packaging material for tomatoes and coriander leaf, the shelf life was extended to about 30 days and 15 days respectively. The prepared cost-effective silver packing material can be used in food packaging for various perishable foods.
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22
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Kumar A, Choudhary A, Kaur H, Mehta S, Husen A. Metal-based nanoparticles, sensors, and their multifaceted application in food packaging. J Nanobiotechnology 2021; 19:256. [PMID: 34446005 PMCID: PMC8393480 DOI: 10.1186/s12951-021-00996-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 08/13/2021] [Indexed: 02/04/2023] Open
Abstract
Due to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.
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Affiliation(s)
- Antul Kumar
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Anuj Choudhary
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Harmanjot Kaur
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Sahil Mehta
- International Centre for Genetic Engineering and Biotechnology, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Azamal Husen
- Wolaita Sodo University, P.O. Box: 138, Wolaita, Ethiopia
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de Souza RC, de Moraes JO, Haberbeck LU, de Araújo PHH, Ribeiro DHB, Carciofi BAM. Antibacterial Activity of Low-Density Polyethylene and Low-Density Polyethylene-co-maleic Anhydride Films Incorporated with ZnO Nanoparticles. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02684-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Enhancing microbial management and shelf life of shrimp Penaeus vannamei by using nanoparticles of metallic oxides as an alternate active packaging tool to synthetic chemicals. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100652] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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Versatile nanocellulose-based nanohybrids: A promising-new class for active packaging applications. Int J Biol Macromol 2021; 182:1915-1930. [PMID: 34058213 DOI: 10.1016/j.ijbiomac.2021.05.169] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/25/2021] [Accepted: 05/25/2021] [Indexed: 12/20/2022]
Abstract
The food packaging industry is rapidly growing as a consequence of the development of nanotechnology and changing consumers' preferences for food quality and safety. In today's globalization of markets, active packaging has achieved many advantages with the capability to absorb or release substances for prolonging the food shelf life over the traditional one. Therefore, it is critical to developing multifunctional active packaging materials from biodegradable polymers with active agents to decrease environmental challenges. This review article addresses the recent advances in nanocelluloses (NCs)- baseds nanohybrids with new function features in packaging, focusing on the various synthesis methods of NCs-based nanohybrids, and their reinforcing effects as active agents on food packaging properties. The applications of NCs-based nanohybrids as antioxidants, antimicrobial agents, and UV blocker absorbers for prolonging food shelf-life are also reviewed. Overall, these advantages make the CNs-based nanohybrids with versatile properties promising in food and packaging industries, which will impact more readership with concern for future research.
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Panahirad S, Dadpour M, Peighambardoust SH, Soltanzadeh M, Gullón B, Alirezalu K, Lorenzo JM. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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28
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Abstract
Packaging containing nanoparticles (NPs) can increase the shelf life of products, but the presence of NPs may hazards human life. In this regard, there are reports regarding the side effect and cytotoxicity of nanoparticles. The main aim of this research was to study the migration of silver and copper nanoparticles from the packaging to the food matrix as well as the assessment techniques. The diffusion and migration of nanoparticles can be analyzed by analytical techniques including atomic absorption, inductively coupled plasma mass spectrometry, inductively coupled plasma atomic emission, and inductively coupled plasma optical emission spectroscopy, as well as X-ray diffraction, spectroscopy, migration, and titration. Inductively coupled plasma-based techniques demonstrated the best results. Reports indicated that studies on the migration of Ag/Cu nanoparticles do not agree with each other, but almost all studies agree that the migration of these nanoparticles is higher in acidic environments. There are widespread ambiguities about the mechanism of nanoparticle toxicity, so understanding these nanoparticles and their toxic effects are essential. Nanomaterials that enter the body in a variety of ways can be distributed throughout the body and damage human cells by altering mitochondrial function, producing reactive oxygen, and increasing membrane permeability, leading to toxic effects and chronic disease. Therefore, more research needs to be done on the development of food packaging coatings with consideration given to the main parameters affecting nanoparticles migration.
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29
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Videira-Quintela D, Martin O, Montalvo G. Recent advances in polymer-metallic composites for food packaging applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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30
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Nanocomposites for Food Packaging Applications: An Overview. NANOMATERIALS 2020; 11:nano11010010. [PMID: 33374563 PMCID: PMC7822409 DOI: 10.3390/nano11010010] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 12/18/2022]
Abstract
There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.
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31
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Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:2888-2908. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation technique, which can effectively reduce the activity of spoilage and pathogenic microorganisms with minimal impact on the functional and nutritional properties of food. Comprehensive inquires have disclosed the potential profits of HPP as an alternative to heat treatments by affecting the structure of milk components, particularly proteins and fats. The present paper aims to investigate the effects of HPP on milk components including fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and dairy products including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. HPP allows to extend shelf life of products without the use of additives, meeting current consumer demands. The assurance of microbial safety and the production of food products with minimal changes in quality characteristics (organoleptic, nutritional, and rheological properties) are among its main effects. In addition, the nutritional value of HPP-treated dairy products is also preserved.
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Affiliation(s)
- Negar Ravash
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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32
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Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A, Soltanzadeh M, Pateiro M, Lorenzo JM. Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life. Molecules 2020; 25:E5197. [PMID: 33171666 PMCID: PMC7664697 DOI: 10.3390/molecules25215197] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/04/2020] [Accepted: 11/06/2020] [Indexed: 12/23/2022] Open
Abstract
To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.
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Affiliation(s)
- Seyedeh Homa Fasihnia
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | | | - Abdulrasoul Oromiehie
- Department of Polymer Engineering, Faculty of Engineering, Islamic Azad University, Southern Tehran Branch, Tehran 1584743311, Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Wei CC, Yen PL, Chaikritsadakarn A, Huang CW, Chang CH, Liao VHC. Parental CuO nanoparticles exposure results in transgenerational toxicity in Caenorhabditis elegans associated with possible epigenetic regulation. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 203:111001. [PMID: 32888585 DOI: 10.1016/j.ecoenv.2020.111001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/05/2020] [Accepted: 07/04/2020] [Indexed: 05/21/2023]
Abstract
Environmental nanomaterials contamination is a great concern for organisms including human. Copper oxide nanoparticles (CuO NPs) are widely used in a huge range of applications which might pose potential risk to organisms. This study investigated the in vivo transgenerational toxicity on development and reproduction with parental CuO NPs exposure in the nematode Caenorhabditis elegans. The results showed that CuO NPs (150 mg/L) significantly reduced the body length of parental C. elegans (P0). Only about 1 mg/L Cu2+ (~0.73%) were detected from 150 mg/L CuO NPs in 0.5X K-medium after 48 h. In transgenerational assays, CuO NPs (150 mg/L) parental exposure significantly induced developmental and reproductive toxicity in non-exposed C. elegans progeny (CuO NPs free) on body length (F1) and brood size (F1 and F2), respectively. In contrast, parental exposure to Cu2+ (1 mg/L) did not cause transgenerational toxicity on growth and reproduction. This suggests that the transgenerational toxicity was mostly attributed to the particulate form of CuO NPs. Moreover, qRT-PCR results showed that the mRNA levels of met-2 and spr-5 genes were significantly decreased at P0 and F1 upon only maternal exposure to CuO NPs (150 mg/L), suggesting the observed transgenerational toxicity was associated with possible epigenetic regulation in C. elegans.
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Affiliation(s)
- Chia-Cheng Wei
- Institute of Food Safety and Health, National Taiwan University, No. 17, Xuzhou Rd., Taipei, 100, Taiwan; Department of Public Health, National Taiwan University, No. 17, Xuzhou Rd., Taipei, 100, Taiwan
| | - Pei-Ling Yen
- Department of Bioenvironmental Systems Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan
| | - Amornrat Chaikritsadakarn
- Department of Bioenvironmental Systems Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan
| | - Chi-Wei Huang
- Department of Bioenvironmental Systems Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan
| | - Chun-Han Chang
- Department of Bioenvironmental Systems Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan
| | - Vivian Hsiu-Chuan Liao
- Department of Bioenvironmental Systems Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 106, Taiwan.
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Dehghani S, Peighambardoust SH, Peighambardoust SJ, Fasihnia SH, Khosrowshahi NK, Gullón B, Lorenzo JM. Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01856-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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35
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Peighambardoust SJ, Zahed-Karkaj S, Peighambardoust SH, Ebrahimi Y, Peressini D. Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays. IRANIAN POLYMER JOURNAL 2020. [DOI: 10.1007/s13726-020-00863-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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He S, Yuan Y, Nag A, Feng S, Afsarimanesh N, Han T, Mukhopadhyay SC, Organ DR. A Review on the Use of Impedimetric Sensors for the Inspection of Food Quality. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E5220. [PMID: 32698330 PMCID: PMC7400391 DOI: 10.3390/ijerph17145220] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/06/2020] [Accepted: 07/16/2020] [Indexed: 01/02/2023]
Abstract
This paper exhibits a thorough review of the use of impedimetric sensors for the analysis of food quality. It helps to understand the contribution of some of the major types of impedimetric sensors that are used for this application. The deployment of impedimetric sensing prototypes has been advantageous due to their wide linear range of responses, detection of the target analyte at low concentrations, good stability, high accuracy and high reproducibility in the results. The choice of these sensors was classified on the basis of structure and the conductive material used to develop them. The first category included the use of nanomaterials such as graphene and metallic nanowires used to form the sensing devices. Different forms of graphene nanoparticles, such as nano-hybrids, nanosheets, and nano-powders, have been largely used to sense biomolecules in the micro-molar range. The use of conductive materials such as gold, copper, tungsten and tin to develop nanowire-based prototypes for the inspection of food quality has also been shown. The second category was based on conventional electromechanical circuits such as electronic noses and other smart systems. Within this sector, the standardized systems, such as electronic noses, and LC circuit -based systems have been explained. Finally, some of the challenges posed by the existing sensors have been listed out, along with an estimate of the increase in the number of sensors employed to assess food quality.
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Affiliation(s)
- Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; (S.H.); (Y.Y.)
- Flinders Institute of Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; (S.H.); (Y.Y.)
| | - Anindya Nag
- DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China; (N.A.); (T.H.)
| | - Shilun Feng
- School of Electrical and Electronic Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Nasrin Afsarimanesh
- DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China; (N.A.); (T.H.)
| | - Tao Han
- DGUT-CNAM Institute, Dongguan University of Technology, Dongguan 523000, China; (N.A.); (T.H.)
| | | | - Dominic Rowan Organ
- Department of Social Sciences, Heriot-Watt University, Edinburgh SC000278, UK;
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37
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Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A, Soltanzadeh M, Peressini D. Migration analysis, antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA, BHT, and TBHQ. J Food Sci 2020; 85:2317-2328. [PMID: 32686157 DOI: 10.1111/1750-3841.15337] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 01/02/2023]
Abstract
Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (Eb ) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower Eb and TS values, higher WVP, and greater migration).
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Affiliation(s)
- Seyedeh Homa Fasihnia
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Hadi Peighambardoust
- Prof. of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Jamaleddin Peighambardoust
- Associate Prof. of Polymer Science and Engineering, Department of Chemical Engineering, Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Abdulrasoul Oromiehie
- Associate Prof. of Polymer Science and Engineering, Department of Polymer Engineering, Faculty of Engineering, Islamic Azad University, South Tehran Branch, Tehran, 1584743311, I.R. Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, UD, 33100, Italy
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Enhancing the functional properties of acetylated hemicellulose films for active food packaging using acetylated nanocellulose reinforcement and polycaprolactone coating. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100481] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Radfar R, Hosseini H, Farhodi M, Ghasemi I, Średnicka-Tober D, Shamloo E, Khaneghah AM. Optimization of antibacterial and mechanical properties of an active LDPE/starch/nanoclay nanocomposite film incorporated with date palm seed extract using D-optimal mixture design approach. Int J Biol Macromol 2020; 158:S0141-8130(20)33003-8. [PMID: 32380104 DOI: 10.1016/j.ijbiomac.2020.04.139] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/19/2020] [Accepted: 04/18/2020] [Indexed: 11/16/2022]
Abstract
A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) were developed using D-optimal mixture design. 20 different blends of components including LDPE, TPS, Cloisite 20A, PE-g-MA, EDTA and date palm seed extracts in different proportions were prepared. Using trace and counter plots the effects of each component on the mechanical and antibacterial properties of the composites were studied. The results showed that the films containing a mixture of date seed extract and EDTA had notable antibacterial activity against E. coli and S. aureus; however, these components weakened the mechanical properties of the prepared films. At the same time Cloisite 20A nanoparticles strengthened the films mechanical properties. The optimized formulation for the overall best antibacterial and mechanical properties was 67.5 wt% for LDPE, 4.1 wt% for date seed extract, 2.8 wt% for Cloisite 20A and 2.5 wt% for EDTA. The studied properties of the manufactured film samples were close to the values predicted by the model.
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Affiliation(s)
- Ramin Radfar
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Agricultural and Food Policy, Agricultural Planning and Economics Researches Institute (APERI), Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Mehdi Farhodi
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Ismail Ghasemi
- Department of Plastics, Iran Polymer and Petrochemical Institute (IPPI), Tehran, Iran
| | - Dominika Średnicka-Tober
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ehsan Shamloo
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
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40
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Hajizadeh H, Peighambardoust SJ, Peighambardoust SH, Peressini D. Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO
2
and TiO
2
nanoparticles. J Food Sci 2020; 85:1193-1202. [DOI: 10.1111/1750-3841.15079] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Hamed Hajizadeh
- Faculty of Chemical and Petroleum EngineeringUniv. of Tabriz Tabriz 51666‐16471 Iran
| | | | | | - Donatella Peressini
- Dept. of Agriculture, Food, Environmental and Animal SciencesUniv. of Udine via Sondrio 2/A 33100 Udine Italy
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Youssef AM, Assem FM, El-Sayed HS, El-Sayed SM, Elaaser M, Abd El-Salam MH. Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese. RSC Adv 2020; 10:37857-37870. [PMID: 35515154 PMCID: PMC9057223 DOI: 10.1039/d0ra07898k] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/07/2020] [Indexed: 11/21/2022] Open
Abstract
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly (P < 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications. In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.![]()
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Affiliation(s)
| | - Fayza M. Assem
- Dairy Science Department
- National Research Centre
- Giza
- Egypt
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42
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SIMBINE EO, RODRIGUES LDC, LAPA-GUIMARÃES J, KAMIMURA ES, CORASSIN CH, OLIVEIRA CAFD. Application of silver nanoparticles in food packages: a review. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.36318] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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43
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Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A, Porta R. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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44
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Dobrucka R, Przekop R. New perspectives in active and intelligent food packaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Renata Dobrucka
- Department of Industrial Products Quality and Ecology Faculty of Commodity Science Poznan University of Economics and Business Poznan Poland
| | - Robert Przekop
- Centre for Advanced Technologies Adam Mickiewicz University in Poznań Poznan Poland
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45
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Azeredo HMC, Otoni CG, Corrêa DS, Assis OBG, Moura MR, Mattoso LHC. Nanostructured Antimicrobials in Food Packaging—Recent Advances. Biotechnol J 2019; 14:e1900068. [DOI: 10.1002/biot.201900068] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 08/09/2019] [Indexed: 02/07/2023]
Affiliation(s)
- Henriette M. C. Azeredo
- Embrapa Agroindústria Tropical Fortaleza Ceará Brazil
- Laboratório Nacional de Nanotecnologia para o Agronegócio (LNNA)Embrapa Instrumentação São Carlos São Paulo Brazil
| | - Caio G. Otoni
- Laboratório Nacional de Nanotecnologia para o Agronegócio (LNNA)Embrapa Instrumentação São Carlos São Paulo Brazil
- Institute of ChemistryUniversity of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Daniel S. Corrêa
- Laboratório Nacional de Nanotecnologia para o Agronegócio (LNNA)Embrapa Instrumentação São Carlos São Paulo Brazil
| | - Odílio B. G. Assis
- Laboratório Nacional de Nanotecnologia para o Agronegócio (LNNA)Embrapa Instrumentação São Carlos São Paulo Brazil
| | - Márcia R. Moura
- Department of Physics and ChemistryFaculty of EngineeringSão Paulo State University Júlio de Mesquita Filho (UNESP) Ilha Solteira São Paulo Brazil
| | - Luiz Henrique C. Mattoso
- Laboratório Nacional de Nanotecnologia para o Agronegócio (LNNA)Embrapa Instrumentação São Carlos São Paulo Brazil
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46
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ZnO and ZnO/CaO nanoparticles in alginate films. Synthesis, mechanical characterization, barrier properties and release kinetics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.115] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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47
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Oun AA, Shankar S, Rhim JW. Multifunctional nanocellulose/metal and metal oxide nanoparticle hybrid nanomaterials. Crit Rev Food Sci Nutr 2019; 60:435-460. [PMID: 31131614 DOI: 10.1080/10408398.2018.1536966] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Nanocellulose materials are derived from cellulose, the most abundant biopolymer on the earth. Nanocellulose have been extensively used in the field of food packaging materials, wastewater treatment, drug delivery, tissue engineering, hydrogels, aerogels, sensors, pharmaceuticals, and electronic sectors due to their unique chemical structure and excellent mechanical properties. On the other hand, metal and metal oxide nanoparticles (NP) such as Ag NP, ZnO NP, CuO NP, and Fe3O4 NP have a variety of functional properties such as UV-barrier, antimicrobial, and magnetic properties. Recently, nanocelluloses materials have been used as a green template for producing metal or metal oxide nanoparticles. As a result, multifunctional nanocellulose/metal or metal oxide hybrid nanomaterials with high antibacterial properties, ultraviolet barrier properties, and mechanical properties were prepared. This review emphasized recent information on the synthesis, properties, and potential applications of multifunctional nanocellulose-based hybrid nanomaterials with metal or metal oxides such as Ag NP, ZnO NP, CuO NP, and Fe3O4 NP. The nanocellulose-based hybrid nanomaterials have huge potential applications in the area of food packaging, biopharmaceuticals, biomedical, and cosmetics.
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Affiliation(s)
- Ahmed A Oun
- Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Shiv Shankar
- Center for Humanities and Sciences, BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
| | - Jong-Whan Rhim
- Center for Humanities and Sciences, BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
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48
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Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2716-2725. [PMID: 30350410 DOI: 10.1002/jsfa.9439] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/21/2018] [Accepted: 10/16/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage. RESULTS Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable. CONCLUSION The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Center for Humanities and Sciences, Bio-nanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Abd Karim Alias
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Shahrom Mahmud
- Nano Optoelectronic Research (NOR) Lab, School of Physics, University Sains Malaysia, Penang, Malaysia
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49
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Nano silica-carbon-silver ternary hybrid induced antimicrobial composite films for food packaging application. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.12.003] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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50
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Jaiswal L, Shankar S, Rhim JW. Applications of nanotechnology in food microbiology. METHODS IN MICROBIOLOGY 2019. [DOI: 10.1016/bs.mim.2019.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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