Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef

An Overview of Advanced Antimicrobial Food Packaging: Emphasizing Antimicrobial Agents and Polymer-Based Films

The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials.

Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans

Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA-1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA-1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), Enterobacteriaceae (5.05 log CFU/g), Pseudomonas spp. (9.08 log CFU/g), Y&M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA-1% AEO treatments were significantly lower than control samples. AEO-PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA-1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.

Effect of thymol on properties of bionanocomposites from poly (lactic acid)/poly (butylene succinate)/nanofibrillated cellulose for food packaging application

The present study developed the formulation of active bionanocomposites films endowed with the abilities of high biodegradability and antimicrobials for active packaging applications. The aim of this work was to prepare poly (lactic acid)/poly (butylene succinate) (PLA/PBS) blended films reinforced with different concentrations of nanofibrillated cellulose (NFC) and 9 % of thymol essential oil (EO) using the casting method. The active films were further evaluated through Fourier transform infrared spectroscopy (FTIR); as well as mechanical, physical, water vapour permeability (WVP), thermal analysis (TGA), biodegradation, morphological, and antimicrobial (% reduction of bacteria) testing. The tensile strength (TS) of PLA/PBS blend films increased by 12 % with the incorporation of 2 wt% of NFC. The PLA/PBS/NFC with 9 % thymol EO has a good water barrier performance with its tensile strength, elongation at break, and tensile modulus was 13.2 MPa, 13.1 %, and 513 MPa respectively. The presence of NFC promoted the disintegration of PLA/PBS films by 70.5 %. These films promoted the antibacterial activity against S. aureus and E. coli. The study demonstrates that the developed films improved the qualities of chicken fillets and have great potential to be used as active bionanocomposites in food packaging applications.

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review

The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.

Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging

The purpose of this study was to prepare a porous intelligent aerogel for food packaging applications, in particular for monitoring minced beef freshness, using cellulose extracted from grape stalk, Salep as a copolymer, and red grape anthocyanins as a pH-sensitive pigment. Aerogels based on cellulose 1% (w/v) and Salep 1% (w/v) at ratios of 1:3, 3:1, and 1:1 were prepared by lyophilization. Aerogel with high porosity, low density, and higher mean pore size was chosen for preparing intelligent colorimetric aerogel (ICA) with the addition of 0.44 mg/100 mL of anthocyanins. Based on the color parameters, the stability of ICA was satisfactory when exposed to both light and dark conditions, as well as when stored at either 4 or 25 °C. Additionally, X-ray diffraction and thermogravimetric analyses indicated that an amorphous aerogel was formed, with a thermal decomposition temperature of 320 °C. The color of the ICA changed from purple on the first and 3rd days of packaging to blue-gray on the 6th day. As the spoilage process continued, the color of the indicator became dark brown. Taken together, ICA showed a quick response to minced beef spoilage with the ability to differentiate between fresh and spoiled meat during storage at 4 °C.

Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning

The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5-20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139-192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278-345 °C) suitable for use in the food industry. Nuclear magnetic resonance (¹³C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122° and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa^-1.h^-1.m^-2). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 °C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8-12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging material.

A Review on Antimicrobial Packaging for Extending the Shelf Life of Food

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.

Biopolymer Food Packaging Films Incorporated with Essential Oils

Petroleum-based packaging materials are typically nonbiodegradable, which leads to significant adverse environmental and health issues. Therefore, developing novel efficient, biodegradable, and nontoxic food packaging film materials has attracted increasing attention from researchers. Due to significant research and advanced technology, synthetic additives in packaging materials are progressively replaced with natural substances such as essential oils (EOs). EOs demonstrate favorable antioxidant and antibacterial properties, which would be an economical and effective alternative to synthetic additives. This review summarized the possible antioxidant and antimicrobial mechanisms of various EOs. We analyzed the properties and performance of food packaging films based on various biopolymers incorporated with EOs. The progress in intelligent packaging materials has been discussed as a prospect of food packaging materials. Finally, the current challenges regarding the practical application of EOs-containing biopolymer films in food packaging and areas of future research have been summarized.

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.

Characterization of active and pH-sensitive poly(lactic acid) (PLA)/nanofibrillated cellulose (NFC) films containing essential oils and anthocyanin for food packaging application

Active and pH-sensitive films of poly(lactic acid) (PLA)/nanofibrillated cellulose (NFC) have been fabricated and tested. The PLA and PLA/NFC films with 1.5% NFC were prepared via solvent casting method, with different loadings of essential oil (EO), including thymol and curry, being added at 5, 10, and 15%. The fixed content of anthocyanin powder (1%) was incorporated into the films as a pH indicator. The active PLA and PLA/NFC films were characterised on their physical, mechanical, thermal, and biodegradation properties. The addition of NFC reduced the tensile strength but increased the flexibility of films due to the plasticizing effect of EOs. The PLA/EO and PLA/NFC/EO films containing curry demonstrated a slightly higher strength than the films with thymol. The flexibility of films was increased at higher loading of EO regardless of the types of EO. The thermal profile demonstrated that the neat PLA film had a higher maximum degradation temperature than the active PLA/EO and PLA/NFC/EO films. The active PLA/EO and PLA/NFC/EO films containing anthocyanin successfully changed its colour in pH 2.0 and 14.0. The PLA/NFC films with thymol and anthocyanin formulation could inhibit fungus growth better in the cherry tomato sample than the PLA/NFC films with curry and anthocyanin.

Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation

This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples.

Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 ¹¹ g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 10¹¹ g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

Controlled release antimicrobial sachet prepared from poly(butylene succinate)/geraniol and ethylene vinyl alcohol coated paper for bread shelf-life extension application

This research aims to develop white bread shelf-life extension sachet with controlled release of antimicrobial agent prepared from multicomponent bio-based materials. The structure of antimicrobial sachet consists of two major parts i.e., controlled release part and active part. The first part produced from paper coated with ethylene vinyl alcohol (EVOH). The second one was an active part which produced from biodegradable poly(butylene succinate) (PBS) and geraniol essential oil blend. Inhibition clear zone test results showed that a suitable geraniol concentration, encapsulated in PBS, was 10 wt%. Based on the water vapor transmission test, coating paper with EVOH for three times (around 450 μm) was an optimal condition for the use as a controlled release part. Release test indicated that geraniol migration concentration increased with increasing the relative humidity (RH) in the package which correlated to the moisture liberated from bread slice. Shelf-life extension study informed that the spoilage of bread stored with antimicrobial sachet was delayed by more than three weeks. In summary, this antimicrobial sachet could be used in food shelf-life extension purpose which easily placed in any food container. This is an alternative way of food waste minimization.

A Systematic Review on Phytochemistry, Ethnobotany and Biological Activities of the Genus Bunium L

The aim of this review article is to present, for the first time, an appraisal of the phytochemical, ethnobotanical and pharmacological data on Bunium species. The literature search was conducted using the Scopus, Google Scholar and PubMed databases. The genus Bunium has been found to produce both essential oil (EO), mainly comprising monoterpenes and sesquiterpenes, and non-volatile components mainly coumarins and flavonoids. There are several pharmacological activities associated with the Bunium species, especially antioxidant, antibacterial and antifungal properties. The chemotaxonomic appraisal of the phytochemical pattern of the genus is in sink with the current classification of the family. Moreover, this review confirms the significant ethnobotanical and pharmacological potential of different Bunium species.

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

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.

The impact of essential oils on antibiotic use in animal production regarding antimicrobial resistance - a review

Population growth directly affects the global food supply, demanding a higher production efficiency without farmland expansion - in view of limited land resources and biodiversity loss worldwide. In such scenario, intensive agriculture practices have been widely used. A commonly applied method to maximize yield in animal production is the use of subtherapeutic doses of antibiotics as growth promoters. Because of the strong antibiotic selection pressure generated, the intense use of antibiotic growth promoters (AGP) has been associated to the rise of antimicrobial resistance (AMR). Also, cross-resistance can occur, leading to the emergence of multidrug-resistant pathogens and limiting treatment options in both human and animal health. Thereon, alternatives have been studied to replace AGP in animal production. Among such alternatives, essential oils and essential oil components (EOC) stand out positively from others due to, besides antimicrobial effectiveness, improving zootechnical indexes and modulating genes involved in resistance mechanisms. This review summarizes recent studies in essential oils and EOC for zoonotic bacteria control, providing detailed information about the molecular-level effects of their use in regard to AMR, and identifying important gaps to be filled within the animal production area.

Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms

The aim of this study was evaluation of the physico-chemical properties and adhesion of microorganisms on poly(lactic acid) (PLA)-based films loaded with grapevine cane extract (5-15 wt%). The films were processed in a compression molding machine and characterized by mechanical, thermal, water vapor barrier and microbiological tests. The best physical-chemical properties for PLA film containing 10 wt% of extract were obtained. The addition of 10 wt% of extract into PLA films led to decrease of tensile strength for 52% and increase in elongation at break for 30%. The water vapor barrier of this film formulation was enhanced for 55%. All films showed thermal stability up to 300 °C. The low release of the active compounds from films negatively influenced their antimicrobial and antifungal activity. Botrytis cinerea growth inhibition onto PLA containing extracts (PLA-E) films was in the range between 15 and 35%. On the other side, PLA/extract films exhibited the antiadhesive properties against Pseudomonas aeruginosa, Pectobacterium carotovorum, Saccharomyces pastorianus, and Listeria monocytogenes, which could imply their potential to be used as sustainable food packaging materials for preventing microbial contamination of food.

Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

Properties and characterization of thyme essential oil incorporated collagen hydrolysate films extracted from hide fleshing wastes for active packaging

In this investigation, collagen hydrolysate (CH) films extracted from hide fleshing wastes were successfully developed using solvent casting method by incorporating different concentrations of thyme essential oil (TO) (2%, 4%, 6%, and 8%) into the CH. Depending on the concentration of TO, thickness, tensile strength (TS), elongation at break (EAB), film solubility (FS), color, opacity, light transmittance, and thermal properties varied. Addition of TO resulted in the increases in the thickness, EAB (%), and light barrier performance of CH-TO films while there was a significant decrease in TS and FS of the CH films (p ≤ 0.05). According to our findings, the increment of TO content induced higher lightness and yellowness but lower redness values compared to CH film. Fourier-transform infrared spectroscopy was conducted to determine the molecular changes and interactions between CH extracted from hide fleshing wastes and TO. In order to analyze the thermal behavior of the films, differential scanning calorimetry analysis was conducted. Moreover, the structure-property relationships of CH and TO were examined by scanning electron microscopy and a reduction in the compact and homogenous structures of the films containing TO was observed. Promising results have been obtained showing that CH-based films can be used for active packaging purposes, thereby contributing to a significant reduction in the environmental impact of both leather solid waste and plastic packaging materials.

Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials

A large number of non-biodegradable and non-renewable materials are produced daily for application as food packaging materials. These waste materials have a greatly negative effect on our health and the ecosystem. The idea of a bio-based economy is steadily gaining attention from the scientific, societal, and financial communities, so there are several areas in which the intended approaches can be improved for this reason. Therefore, creating biopolymer-based materials from natural sources, including polysaccharides and proteins, is a good alternative to non-renewable fossil resources. In the current review paper, we plan to summarize the major recent findings in food biodegradable packaging materials that include nanotechnology either directly or indirectly. Several natural nano-materials applied in food packaging applications such as polymers, polysaccharides, and protein-based nano-materials have been included in order to make special biopolymer hosts for nanocomposites. Finally, this review will highlight the antibacterial properties of commonly used nanoparticles or nanomaterials.

Antioxidant and antimicrobial applications of biopolymers: A review

Biopolymers have generated mounting interest among researchers and industrialists over the recent past. Rising consciousness on the use of eco-friendly materials as green alternatives for fossil-based biopolymers has shifted the research focus towards biopolymers. Advances in technologies have opened up new windows of opportunities to explore the potential of biopolymers. In this context, this review presents a critique on applications of biopolymers in relation to antioxidant and antimicrobial activities. Some biopolymers are reported to contain inherent antioxidant and antimicrobial properties, whereas, some biopolymers, which do not possess such inherent properties, are used as carriers for other biopolymers or additives having these properties. Modifications are often performed in order to improve the properties of biopolymers to suit them for different applications. This review aims at presenting an overview on recent advances in the use of biopolymers with special reference to their antioxidant and antimicrobial applications in various fields.

Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and -7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.

Polymeric Antimicrobial Food Packaging and Its Applications

Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.