Development of Gracilaria vermiculophylla extract films containing zinc oxide nanoparticles and their application in smoked salmon packaging

Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review

Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.

Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.

High performance biopolymeric packaging films containing zinc oxide nanoparticles for fresh food preservation: A review

Biodegradable food packaging films (FPFs) assembled from sustainable biopolymeric materials are of increasing interest to the food industry due to pollution and health risks resulting from the use of conventional plastic packaging. However, the functional performance of these FPFs is often poorer than that of plastic films, which limits their commercial application. This problem may be partly overcome by incorporating nano-additives like zinc oxide nanoparticles (ZNPs) into the films. The incorporation of ZNPs into FPFs can improve their functional performance. The properties of these films depends on the concentration, dispersion state, and interactions of ZNPs with the biopolymeric matrix in the films. ZNPs-loaded films and coatings are highly effective at preserving a variety of fresh foods. Studies of ZNPs migration through FPFs have shown that the zinc is mainly transported in an ionic form and the amount entering foods is below safety standards. This article reviews recent developments in the design, fabrication, and application of ZNPs-loaded FPFs based on biopolymers, focusing on the impacts of ZNPs on the optical, barrier, mechanical, water sensitivity, and antimicrobial properties of the films. The potential applications of ZNPs-loaded FPFs for fresh food preservation is also discussed.

A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects

In this study, an edible film based on funoran was developed. Moreover, the effects of plasticizers (glycerol, xylitol, and sorbitol) on the physicochemical properties of the funoran films were also investigated. The interactions between plasticizers and funoran molecules of the film-forming system were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. The results showed that the addition of plasticizers altered and broke the initial complex entangled structures of funoran molecular chains. Funoran films containing plasticizers were compatible, homogeneous, and dense, exhibiting good thermal stability below 100 °C. With the addition of plasticizers, the elongation at break, oxygen permeability, light transmittance, and water vapor permeability increased, but the tensile strength decreased. It was found that a glycerol addition of 40% was most suitable for commercial applications. All the results revealed the excellent film-forming properties of funoran, indicating that the prepared funoran films have tremendous potential for packaging applications.

Enhancing the UV-Light Barrier, Thermal Stability, Tensile Strength, and Antimicrobial Properties of Rice Starch-Gelatin Composite Films through the Incorporation of Zinc Oxide Nanoparticles

The effects of zinc oxide nanoparticles (ZnONPs) on the properties of rice starch−gelatin (RS−G) films were investigated. ZnONPs were synthesized by a green method utilizing Asiatic pennywort (Centella asiatica L.) extract. The ZnONPs were rod-shaped, with sizes ranging from 100−300 nm. An increase in the concentration of ZnONPs significantly (p < 0.05) increased the thickness (0.050−0.070 mm), tensile strength (3.49−4.63 MPa), water vapor permeability (5.52−7.45 × 10−11 g m/m2 s Pa), and thermal stability of the RS−G−ZnONPs nanocomposite films. On the other hand, elongation at break (92.20−37.68%) and film solubility (67.84−30.36%) were significantly lower (p < 0.05) than that of the control RS−G film (0% ZnONPs). Moreover, the addition of ZnONPs strongly affected the film appearance, color, transmission, and transparency. The ZnONPs had a profound effect on the UV-light barrier improvement of the RS−G film. The crystalline structure of the ZnONPs was observed in the fabricated nanocomposite films using X-ray diffraction analysis. Furthermore, the RS−G−ZnONPs nanocomposite films exhibited strong antimicrobial activity against all tested bacterial strains (Staphylococcus aureus TISTR 746, Bacillus cereus TISTR 687, Escherichia coli TISTR 527, Salmonella Typhimurium TISTR 1470) and antifungal activity toward Aspergillus niger. According to these findings, RS−G−ZnONPs nanocomposite film possesses a potential application as an active packaging: antimicrobial or UV protective.

Valorisation of lemongrass essential oils onto chitosan-starch film for sustainable active packaging: Greatly enhanced antibacterial and antioxidant activity

To meet the global demand for sustainability aspects, the past few decades have witnessed magnificent evidence in the pursuit of sustainable active food packaging. As part of our contribution, herein, we explored the utilization of chitosan (Ch) modified with Dioscorea hispida (Dh) starch and incorporated with lemongrass essential oil (LO) as an attempt to obtain a novel active packaging formulation of Ch/Dh/LO in food. To obtain the optimum formulation of Ch/Dh/LO, 15 experiments were designed using the Box-Behnken design (BBD) with Ch (1-2% w/v), Dh starch (0.5-1.5% w/v) and LO (0.25-0.75% v/v) against E. coli, S. typhi, S. aureus and S. epidermidis bacteria. The presence of LO caused enhancements in physical, mechanical, and thermal stability, along with the antimicrobial, and antioxidant activity. Additionally, molecular docking and molecular dynamic (MD) simulations of the active compounds in LO against the active site of the FtsA enzyme were provided to unveil the mechanism of antibacterial action. Ultimately, this result suggests hydrogen bonds and hydrophobic interactions are involved between the active compounds in LO and FtsA enzymes. In general, this research provides valuable information that sheds light on the pivotal role of LO in enhancing the mechanical, thermal, and biological properties of sustainable active food packaging-based Ch film.

Antibacterial, Antioxidation, UV-Blocking, and Biodegradable Soy Protein Isolate Food Packaging Film with Mangosteen Peel Extract and ZnO Nanoparticles

The objective of this study was to prepare a functional biodegradable soy protein isolate (SPI) food packaging film by introducing a natural antimicrobial agent, mangosteen peel extract (MPE, 10 wt% based on SPI), and different concentrations of functional modifiers, ZnO NPs, into the natural polymer SPI by solution casting method. The physical, antioxidant, antibacterial properties and chemical structures were also investigated. The composite film with 5% ZnO NPs had the maximum tensile strength of 8.84 MPa and the lowest water vapor transmission rate of 9.23 g mm/m² h Pa. The composite film also exhibited excellent UV-blocking, antioxidant, and antibacterial properties against Escherichia coli and Staphylococcus aureus. The TGA results showed that the introduction of MPE and ZnO NPs improved the thermal stability of SPI films. The microstructure of the films was analyzed by SEM to determine the smooth surface of the composite films. ATR-FTIR and XPS analyses demonstrated the strong hydrogen bonding of SPI, MPE, and ZnO NPs in the films. The presence of ZnO NPs in the composite films was also proved by EDX and XRD. These results suggest that SPI/MPE/ZnO composite film is promising for food-active packaging to extend the shelf life of food products.

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.

Biodegradable Chitosan Films with ZnO Nanoparticles Synthesized Using Food Industry By-Products—Production and Characterization

This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.

Application of ZnO Nanoparticles Phycosynthesized with Ulva fasciata Extract for Preserving Peeled Shrimp Quality

Zinc oxide nanoparticles (ZnONPs) were the targets of numerous biological syntheses to attain their precious values in various biomedical fields. The phycosynthesis of ZnONPs were innovatively investigated using cell-free extract of the macroalgae, Ulva fasciata Delile. The phycosynthesized U. fasciata-zinc oxide nanoparticles (UFD-ZnONPs) had 77.81 nm mean size, with flower and sphere shapes and positive zeta potential. The UFD-ZnONPs infra-red analysis indicated their basic components' cross-linkage. The antibacterial potentialities of UFD-ZnONPs were confirmed, qualitatively and quantitatively, against foodborne microorganisms (Escherichia coli plus Staphylococcus aureus); the bactericidal action was higher for UFD-ZnONPs than the annealed phycosynthesized ZnONPs. The scanning micrographs of S. aureus and E. coli cells treated with UFD-ZnONPs indicated the severe action of nanoparticles to destroy bacterial cells in time-dependent manners. Peeled shrimps (Fenneropenaeus indicus) were biopreservated through refrigerated storage (4 °C) with UFD-ZnONPs based solution for six days. The microbial examination of UFD-ZnONPs -treated shrimps displayed decrease in microbial loads throughout the storage days. Moreover, the UFD-ZnONPs-treated shrimps showed acceptable sensorial attributes (appearance, odor, color and texture) compared to untreated shrimps. UFD-ZnONPs nanocomposite concentration of 3% and 5% could be remarkably suggested as efficient procedure for shrimps' biopreservation during refrigerated storage regarding sensorial quality and microbial profile of product.

Invasive Seaweeds in the Iberian Peninsula: A Contribution for Food Supply

The introduction of exotic organisms in marine ecosystems can lead to economic and ecological losses. Globally, seaweeds represent a significant part of these non-indigenous species (NIS), with 407 introduced algal species. Furthermore, the presence of NIS seaweeds has been reported as a major concern worldwide since the patterns of their potential invasion mechanisms and vectors are not yet fully understood. Currently, in the Iberian Peninsula, around 50 NIS seaweeds have been recorded. Some of these are also considered invasive due to their overgrowth characteristic and competition with other species. However, invasive seaweeds are suitable for industrial applications due to their high feedstock. Hence, seaweeds' historical use in daily food diet, allied to research findings, showed that macroalgae are a source of nutrients and bioactive compounds with nutraceutical properties. The main goal of this review is to evaluate the records of NIS seaweeds in the Iberian Peninsula and critically analyze the potential of invasive seaweeds application in the food industry.

Eco-Friendly ZnO/Chitosan Bionanocomposites Films for Packaging of Fresh Poultry Meat

The advances on the development of novel materials capable to enhance the shelf life of food products may contribute to reduce the current worldwide food waste problem. Zinc oxide nanoparticles (ZnO NPs) are considered GRAS (Generally Recognized as Safe) by the Food and Drug Administration (FDA) and due to their good antimicrobial properties are suitable to be applied as active compounds in food packaging. ZnO NPs were synthesized to be tested in active bionanocomposites through an eco-friendlier route using apple peel wastes. This work aimed to develop bionanocomposites based on chitosan and incorporated with ZnO NPs to characterize its bioactivity via in vitro and in situ studies, using fresh poultry meat as the food matrix. Overall, bio-based biodegradable films presented good antimicrobial activity, being the intrinsic antimicrobial properties of chitosan enhanced by the ZnO NPs added on the system. When used as primary packaging of the meat, the samples protected with the films presented a decrease on the deterioration speed, which was represented by the preservation of the initial reddish color of the meat and reduction on the oxidation process and microbiological growth. The nanoparticles enhanced especially the antioxidant properties of the films and proved to be potential food preservatives agents to be used in active food packaging.

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract

The aim of this study was to develop and characterize the properties of khorasan wheat starch (KWS) films containing moringa leaf extract (MLE) as an antioxidative packaging material. KWS was isolated from khorasan wheat and used as a film base material. Different amounts (0, 0.4, 0.7, and 1.0%, w/v) of MLE were added to the KWS film-forming solution and the film properties were examined. Tensile strength of the KWS films decreased and elongation at break increased with increasing MLE content. In addition, the KWS films containing MLE possessed good antioxidative activities and ultraviolet light blocking ability. In particular, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities of the KWS films with 1.0% MLE were 59.45% and 37.89%, respectively. Moreover, KWS films containing 1.0% MLE were biodegradable within 30 days. These findings indicate that the developed KWS films containing MLE can be applied as a biodegradable packaging material with antioxidative activity.