Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding

Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review

The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging.

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

This study presents a novel packaging film based on whey protein isolate/κ-carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10-9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA-contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC-based film effectively improved the qualitative properties of EFB during the 6-month shelf life. This film might be a promising alternative for packaging light and oxygen-sensitive food products.

Plant protein-based edible films and the effect of phenolic additives

The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.

A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring

In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.

Agaricus blazei Murill polysaccharides/alginate/poly(vinyl alcohol) blend as dressings for wound healing

Macromolecules with antioxidant properties such as polysaccharides from Agaricus blazei Murill mushroom (PAbs) are an excellent option for manufacturing wound dressings. Based on this, this study aimed to analyze preparation, physicochemical characterization, and assessment of the potential wound-healing activity of films based on sodium alginate and polyvinyl alcohol loaded with PAbs. PAbs did not significantly alter the cell viability of human neutrophils in a concentration range of 1-100 μg mL^-1. The Infrared Spectroscopy (FTIR) indicates that the components present in the films (PAbs/Sodium Alginate (SA)/Polyvinyl Alcohol (PVA)) present an increase in hydrogen bonds due to the increase of hydroxyls present in the components. Thermogravimetry (TGA), Differential Scanning Calorimetry (DSC) and X-ray Diffraction (XRD) characterizations indicate a good miscibility between the components where PAbs increasing the amorphous characteristics of the films and that the addition of SA increased the mobility of the chains PVA polymers. The addition of PAbs to films significantly improves properties such as mechanical, thickness, and water vapor permeation. The morphological study evidenced good miscibility between the polymers. The wound healing evaluation indicated that F100 film presented better results from the fourth day onward compared to the other groups. It favored the formation of a thicker dermis (476.8 ± 18.99 μm), with greater collagen deposition and a significant reduction in malondialdehyde and nitrite/nitrate, markers of oxidative stress. These results indicate that PAbs is a candidate for wound dressing.

A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications

The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.

An Investigation of Electrospun Clerodendrum phlomidis Leaves Extract Infused Polycaprolactone Nanofiber for In Vitro Biological Application

The in vitro antibacterial, anticancer, and antioxidant activities of a few plant extracts were widely known for decades, and they were used for application in the conventional way. Specifically, electrospun nanofibrous mats have recently exhibited great antibacterial, anticancer, and antioxidant activities. The herbal extracts infused into these formations are expected to have a more efficient and integrated effect on in vitro biological applications. The purpose of this study is to develop polycaprolactone- (PCL-) based nanofiber mats that are infused with a traditional plant extract using Clerodendrum phlomidis leaves to improve the synthesized nanofibers' antibacterial, anticancer, and antioxidant efficacy. This study examined the morphology, thermal properties, mechanical properties, structure, and in vitro drug release studies of electrospun nanofibers. Antibacterial, anticancer, and antioxidant activities of the electrospun nanofibrous mats were also studied. The HRTEM and FESEM pictures of PCL and PCL-CPM nanofibers provide that smooth, defect-free, and homogeneous nanofibers were found to be 602.08 ± 75 nm and 414.15 ± 82 nm for PCL and PCL-CPM nanofibers, respectively. The presence of Clerodendrum phlomidis extract in the electrospun nanofibers was approved by UV-visible and FTIR spectroscopy. The incorporation of Clerodendrum phlomidis extract to nanofiber mats resulted in substantial antibacterial activity against bacterial cells. PCL-CPM mats exposed to oral cancer (HSC-3) and renal cell carcinoma (ACHN) cell lines displayed promising anticancer activity with less than 50% survival rate after 24 h of incubation. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay performed on PCL-CPM nanofibers revealed the antioxidant scavenging activity with maximum inhibition of 34% suggesting the role of the secondary metabolites release from scaffold. As a result, the findings of this study revealed that Clerodendrum phlomidis extract encapsulating PCL electrospun nanofibers has a high potential for usage as a biobased antibacterial, anticancer, and antioxidant agent.

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Alginate with citrus pectin and pterostilbene as healthy food packaging with antioxidant property

A new type of film packaging made from natural polysaccharide materials, with its environmental safety and friendliness, is considered as a potential substitute for plastics. Novel polysaccharide composite films based upon citrus pectin (CP) and sodium alginate (SA) were successfully prepared and characterized, containing pterostilbene (PTE) at various concentrations (0.2, 0.4, 0.8, 1.6, 3.2 mM). The rheological analysis displayed that all film-forming liquids performed no gelation behavior with G" > G' at low frequency and weak gelation with G" < G' at high frequency. The SA-CP films had good tensile strength (TS) and elongation at break (EB), while adding PTE as an antioxidant to the film reduced both the values. Of note, the SA-CP films with PTE had better moisture resistance than that of the pure SA-CP films, which was related to the changes of its microstructure. The increased roughness of the films containing PTE was observed by microscope. After calcium chloride cross-linking, the water solubility of the films was reduced, while its thermal stability was improved. Notably, the accretion of PTE expressively enhanced the antioxidant properties of the SA-CP films. Thus, the SA-CP composite films containing PTE could be utilized as an excellent antioxidant packaging material.

Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film

Chitosan (CS) with an ethanol extract of black soybean coat (EBSC) was prepared, and its physicochemical properties and antioxidant and antibacterial activities were tested. The results showed that EBSC significantly increased the thickness and UV-Vis light barrier ability of the CS-based films, while the swelling degree, water vapor permeability, and tensile strength decreased. The CS-EBSC films had smooth surfaces, compact cross-sections, and no cracks, and they had higher crystallinity than the CS film. Fourier transform-infrared spectroscopy indicated that there were noncovalent bonds (hydrogen bonds) between EBSC and CS. Furthermore, the CS-EBSC III film presented a stronger ABTS radical scavenging ability (66.58%) and could effectively inhibit Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The lipid oxidation test proved that CS-EBSC films significantly reduced the peroxide value of lard. The results above indicate that CS-EBSC films could be used as an active packaging material to improve the shelf life of food.

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce

Owing to growing concerns about making pollution-free sustainable environment by reducing the dumping of agricultural waste and convert it into valuable product is a key to carry out the present study. The ultimate goal of this study is to convert onion solid wastes (OSWs) into active packaging and evaluating the anti-browning effect due to the OSWs holding rich polyphenols and antioxidants. The active packaging film was fabricated by using sodium alginate (SA) and carboxymethyl cellulose (CMC) along with SOWEs such as peel and stalk at 0.2% and 0.5% concentration. The film made with SA/CMC/SOWEs had good physical, mechanical, optical and barrier property, higher phenolic and antioxidant activity compared to control. In addition, the effect of SA/CMC/SOWEs film packaging on anti-browning and quality of fresh-cut apple and potato stored at 4 °C was studied. The results show the SA/CMC/SOWEs film had better effect on controlling browning index in fresh-cut apple and potato over the storage of 12 days and 5 days. This study concludes that the SA/CMC film developed with shallot stalk extract can be used for wrapping of fresh-cut fruits and vegetables. It also prevents browning and maintains the overall quality than control and shallot peel incorporated film.

Preparation and characterization of active oxidized starch films containing licorice residue extracts and its potential against methicillin-resistant S. aureus

The antibacterial and antioxidant packaging films were fabricated by incorporating licorice residue extracts (LREs) into oxidized starch (OS) films. The bioactive fraction (BF) was firstly obtained from LREs by using bioassay-guided isolation method. The BF showed potent anti-Gram⁽⁺⁾ bacteria effects, especially against methicillin-resistant S. aureus (MRSA) with MIC of 32.5 μg/mL. The present results also indicated that the addition of BF could significantly decrease the moisture content, water vapor permeability, light transmittance of OS films. Notably, the antibacterial and antioxidant activities of OS films significantly enhanced with the concentration of BF increasing. Moreover, the films with the highest concentration of BF showed the lowest tensile strength (4.23 MPa) and the highest elongation at break (63.89%). Meanwhile, the bioactive films could release bioactive compounds such as licochalcone A and licochalcone B into the alcoholic and fatty food simulants. Taken together, the active OS films containing LREs have the potential for application in food packaging films, due to its potential against MRSA and antioxidant activity as well as good physicochemical properties.

Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation

Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.

Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives

Huge plastic waste is receiving worldwide attention nowadays due to its resistance to degradation and toxicity on environmental components including humans. Improper disposal of plastics affect the food chain and compromise various activities of aquatic life. Each facet of the plastic waste problem requires a significant attention and compels its elimination from the environment due to its ecologically deleterious threats. Therefore, this problem of plastic pollution and issues related thereof merits an attention regarding the alternatives wherein biopolymer based packaging has a potential role to play. This line of research has received a renewed focus where biodegradable films are being developed from proteins which are obtained from animals (include fish myofibrillar protein, collagen, gelatine, etc), and plants especially graminacea (rice, wheat, maize, barley etc), leguminaceae (soya beans, pea, etc.), asteraceae (sunflower) but little attention has been paid towards the potential of aquatic plants for development of packaging material. The present review provides a comprehensive account of biodegradable films developed from plant proteins viz. soy protein, wheat gluten, corn zein and sunflower protein as emerging supplement to plastics. Moreover, this article also tip-offs the potential of macrophytes for fabrication of protein based packaging films incorporated with bioactive materials extracted from macrophytes.

Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials

In food industry, a growing concern is the use of suitable packaging material (i.e., biodegradable coatings and films) with enhanced thermal, mechanical and barrier characteristics to prevent from contamination and loss of foodstuff. Biobased polymer resources can be used for the development of biodegradable bioplastics. To achieve this goal, biopolymers should be economic, renewable and abundantly available. Bioplastic packaging materials based on renewable biomass could be used as sustainable alternative to petrochemically-originated plastic materials. This review summarizes the recent advancements in biopolymer-based coatings and films for active food packaging applications. Microbial polymers (PHA and PLA), wood-based polymers (cellulose, hemicellulose, starch & lignin), and protein-based polymers (gelatin, keratin, wheat gluten, soy protein and whey protein isolates) were among the materials most widely exploited for the development of smart packaging films. These biopolymers are able to synthesize coatings and films with good barrier properties against food borne pathogens and the transport of gases. Biobased reinforcements e.g., plant essential oils and natural additives to bioplastic films improve oxygen barrier, antibacterial and antifungal properties. To induce the desired functionality the simultaneous utilization of different synthetic and biobased polymers in the form of composites/blends is also an emerging area of research. Nanoscale reinforcements into bioplastic packaging have also been reported to improve packaging characteristics ultimately increasing food shelf life. The development of bioplastic/biocomposite and nanobiocomposites exhibits high potential to replace nonbiodegradable materials with characteristics comparable to fossil-based plastics, additionally, giving biodegradable and compostable characteristics. The idea of utilization of renewable biomass and the implications of biotechnology can firstly reduce the burden from fossil-resources, while secondly promoting biobased economy.

Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers

Aloe Vera is an ancient medicinal plant especially known for its beneficial properties for human health, due to its bioactive compounds. In this study, nanofibers with antioxidant activity were successfully obtained by electrospinning technique with the addition of a natural Aloe Vera skin extract (AVE) (at 0, 5, 10 and 20 wt% loadings) in poly(ethylene oxide) (PEO) solutions. The successful incorporation of AVE into PEO was evidenced by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (ABTS) and ferric reducing power (FRAP) assays. The incorporation of AVE introduced some changes in the PEO/AVE nanofibers morphology showing bimodal diameter distributions for AVE contents in the range 10-20 wt%. Some decrease in thermal stability with AVE addition, in terms of decomposition onset temperature, was also observed and it was more evident at high loading AVE contents (10 and 20 wt%). High encapsulation efficiencies of 92%, 76% and 105% according to DPPH, FRAP and ABTS assays, respectively, were obtained at 5 wt% AVE content, retaining AVE its antioxidant capacity in the PEO/AVE electrospun nanofibers. The results suggested that the obtained nanofibers could be promising materials for their application in active food packaging to decrease oxidation of packaged food during storage.

Identificación de propiedades presentes en jugo de Opuntia megacantha Salm-Dyck importantes para la producción de biopolímeros

Con el objetivo de identificar las propiedades químicas y los antioxidantes de interés en la industria de los biopolímeros se realizó la caracterización química del jugo de cuatro variantes de cladodios de Opuntia megacantha; las variantes presentan dos grados de madurez (tiernos y maduros) y dos manejos diferentes durante su desarrollo (silvestres y cultivados). El grado de madurez de los cladodios fue estadísticamente significativo (p ≤ 0.05), el jugo de los cladodios maduros presentó mayor cantidad de fibra cruda y material libre de nitrógeno, el jugo de cladodios tiernos contiene mayor cantidad de proteína, extracto etéreo y cenizas. No existió diferencia estadística significativa (p = 0.6917), en el contenido de los fenoles en las cuatro variantes se obtuvieron concentraciones entre 165.6 y 176.6 mg GAE/mL; (2.18 y 3.61 mg GAE/g en peso seco). Los jugos de los cladodios maduros contienen mayor cantidad de los diferentes azúcares cuantificados (p ≤ 0.05). Se prepararon películas de biopolímero utilizando jugo clarificado de cladodios silvestres tiernos para determinar su resistencia a la tensión con un resultado de 1.42 MPa, módulo de Young de 1.77 MPa y elongación a la rotura de 124.16%; se concluye que los jugos caracterizados en este trabajo pueden ofrecer una alternativa viable a los polímeros derivados del petróleo.

Application of Protein-Based Films and Coatings for Food Packaging: A Review

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.

Recovery of High Value-Added Nutrients from Fruit and Vegetable Industrial Wastewater

The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value-added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by-products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract

Ginkgo biloba extract (GBE) contains Ginkgo biloba flavonoids, which are phenolic compounds. These compounds can be introduced into films for their functional properties (such as their antioxidant and antibacterial property), allowing this film to be used as food packaging. Thus, the aim of this study was to introduce the GBE into a gelatin solution to prepare gelatin films and evaluate the influence of the natural extract addition on the physicochemical and antimicrobial properties. The gelatin films were successfully prepared by casting technique, and GBE was incorporated at concentrations of 0, 0.5, 1.5, 2.5, 3, 4, and 5 g/100 g of gelatin. The mechanical properties, film solubility, moisture content, water vapor permeability, infrared spectroscopic characteristics, film microstructure, light barrier property, antioxidant property and antibacterial property of the films were investigated. The incorporation of gelatin films with GBE increased the UV-visible shielding performance of films. The antioxidant ability of the film was improved, which was supposed to be related to the active substances of the GBE. The GBE also exhibited potential antimicrobial activity against tested microorganisms. With the increase in the GBE concentration incorporated into the films, the antimicrobial activity of the gelatin film with GBE was also enhanced.

The incorporation of gelatin films with GBE increased the UV-visible shielding performance of films.