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Lv H, Xu H, Xu E, Jin Z, Zhao H, Yuan C, Zhao M, Wu Z, He D, Cui B. Improving structural and functional properties of starch-catechin-based green nanofiber mats for active food packaging by electrospinning and crosslinking techniques. Int J Biol Macromol 2024; 267:131460. [PMID: 38608991 DOI: 10.1016/j.ijbiomac.2024.131460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/20/2024] [Accepted: 04/06/2024] [Indexed: 04/14/2024]
Abstract
The hydrophilic and low mechanical properties limited the application of starch-based films. In this work, a hydrophobic starch-based nanofiber mat was first successfully prepared from aqueous solution at room temperature by using electrospinning and glutaraldehyde (GTA) vapor phase crosslinking techniques for active packaging applications. Catechin (CAT) was immobilized in the nanofibers by electrospinning, resulting in higher thermal stability (Tdmax = 315.23 °C), antioxidant (DPPH scavenging activity = 94.31 ± 2.70 %) and antimicrobial (inhibition zone diameter = 15.6 ± 0.3 mm) of the fibers, which further demonstrated hydrogen bonding and electrostatic interaction between CAT and fibers. Nanofibers after GTA vapor phase crosslinking exhibited enhanced hydrophobicity (water contact angle: 15.6 ± 1.5° → 93.5 ± 2.3°) and mechanical properties (tensile strength: 1.82 ± 0.06 MPa → 7.64 ± 0.24 MPa, elastic modulus: 19.35 ± 0.63 MPa → 45.34 ± 0.51 MPa). The results demonstrated that preparation of starch-based electrospun nanofiber mats in aqueous system at room temperature overcame the challenges of organic solvent pollution and thermosensitive material encapsulation, while GTA vapor phase crosslinking technique improved the hydrophobicity and mechanical properties of nanofiber mats, which facilitated the application of starch-based materials in the field of packaging.
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Affiliation(s)
- Haowei Lv
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Huiling Xu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Weifang Meicheng Food Co., LTD, Weifang 261000, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Weifang Meicheng Food Co., LTD, Weifang 261000, China.
| | - Deyun He
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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Stepczyńska M, Rytlewski P, Moraczewski K, Pawłowska A, Karasiewicz T. Novel Biocomposite of Starch and Flax Fiber Modified with Tannic Acid with Biocidal Properties. Polymers (Basel) 2024; 16:1108. [PMID: 38675027 PMCID: PMC11054732 DOI: 10.3390/polym16081108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/11/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of this paper was to develop novel biocomposites with biocidal properties in microorganisms, with enhanced mechanical strength and hydrophobicity as well as with increased biodegradation rates. The main idea and the novelty of this work was to use cross-linking compounds and, at the same time, biocidal compounds-natural compounds of plant origin with biocidal properties. The authors assumed that the modification of flax fiber by natural plant compound will reduce the hydrophilicity of novel biocompositie. Biopolymer based on thermoplastic starch reinforced with flax fibres modified with tannic acid (TA) was prepared by extrusion and injection molding processes. The effects of TA modification on the mechanical and structural properties of biocomposites were analyzed through DMA, tensile tests, DSC, and TG. The biocidal and wettability properties of the biocomposites were investigated. The article also discusses the outcomes of research conducted on the structural characteristics and rates of the biodegradation of biocomposites.
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Affiliation(s)
- Magdalena Stepczyńska
- Faculty of Materials Engineering, Kazimierz Wielki University, Jana Karola Chodkiewicza 30, 85-064 Bydgoszcz, Poland; (P.R.); (K.M.); (A.P.); (T.K.)
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3
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Drevin M, Plötz M, Krischek C. Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species. Foods 2023; 12:4138. [PMID: 38002195 PMCID: PMC10670078 DOI: 10.3390/foods12224138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/10/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Meat can be contaminated with (pathogenic) microorganisms during slaughter, dissection and packaging. Therefore, preservation technologies are frequently used to reduce the risk of (fatal) human infections due to the consumption of meat. In this study, we first investigated, if the application of ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) and the starter culture bacteria Staphylococcus carnosus and Lactobacillus sakei, either single or in combination, influences the bacteria number on pork, chicken meat and beef, inoculated with Brochothrix (Br.) thermosphacta (all meat species) or Salmonella (S.) Typhimurium (pork), Campylobacter (C.) jejuni (chicken) and Listeria (L.) monocytogenes (beef), before packaging under modified atmosphere and on days 7 and 14 of storage. To evaluate effects of the treatment on the appearance during storage, additionally, the physicochemical parameters color and myoglobin redox form percentages were analyzed. LAE regularly resulted in a significant reduction of the number of all bacteria species on day 1 of storage, whereas up to day 14 of storage, the preservation effect did not persist in nearly all samples, except in the beef with Br. thermosphacta. However, with the starter culture bacteria on day 1, only L. monocytogenes on beef was significantly reduced. Interestingly, on day 7 of storage, this reducing effect was also found with S. Typhimurium on pork. Br. thermosphacta, which was principally not influenced by the starter culture bacteria. The combinatory treatment mainly resulted in no additional effects, except for the S. Typhimurium and Br. thermosphacta results on pork on day 7 and the Br. thermosphacta results on beef on day 14. The physicochemical parameters were not influenced by the single and combinatory treatment. The results indicate that LAE was mainly responsible for the antimicrobial effects and that a combination with starter culture bacteria should be individually evaluated for the meat species.
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Affiliation(s)
| | | | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany (M.P.)
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4
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Zhang W, Azizi-Lalabadi M, Jafarzadeh S, Jafari SM. Starch-gelatin blend films: A promising approach for high-performance degradable food packaging. Carbohydr Polym 2023; 320:121266. [PMID: 37659804 DOI: 10.1016/j.carbpol.2023.121266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/30/2023] [Accepted: 08/04/2023] [Indexed: 09/04/2023]
Abstract
Packaging plays a vital role in safeguarding food from environmental factors and contamination. However, the overuse and improper disposal of non-biodegradable plastic packaging materials have led to environmental concerns and health risks. To address these challenges, the development of degradable food packaging films is crucial. Biodegradable polymers, including natural biopolymers like starch (ST) and gelatin (GE), have emerged as promising alternatives to traditional plastics. This review focuses on the utilization of ST-GE blends as key components in composite films for food packaging applications. We discuss the limitations of pure ST-GE films and explore methods to enhance their properties through the addition of plasticizers, cross-linkers, and nanoparticles. The blending of ST-GE, facilitated by their good miscibility and cross-linking potential, is highlighted as a means to improve film performance. The review also examines the impact of various additives on the properties of ST-GE blend films and summarizes their application in food preservation. By providing a comprehensive overview of ST-GE hybrid systems, this study aims to contribute to the advancement of sustainable and effective food packaging solutions.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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5
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Azizkhani M, Kavosi S, Partovi R. Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration. Food Sci Nutr 2023; 11:4700-4712. [PMID: 37576027 PMCID: PMC10420770 DOI: 10.1002/fsn3.3432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 04/29/2023] [Accepted: 05/02/2023] [Indexed: 08/15/2023] Open
Abstract
The preserving potential of biopolymer coatings can be improved by adding natural antimicrobial and antioxidant compounds. The objective of this study was to evaluate the effect of natural coatings (gelatin (Gel), chitosan (Ch), and modified starch (MS)) incorporated with bitter orange peel extract (BOE) on the quality of the chicken fillets during cold. BOE had a high amount of phenolic compounds (145.28 mgGAE/g). Coating the fillets with pure BOE exerted a higher inhibitory effect against bacterial growth compared to composite coatings without extract. Lower microbial count (2-3 log CFU/g on days 9 and 12 of storage) was observed in the samples coated with composite biopolymers incorporated with BOE in comparison to the coatings without BOE. Composite coatings of Gel/MS/BOE showed lower FFA in the fillets followed by Gel/Ch/BOE and MS/Ch/BOE. The lowest TVB-N belonged to MS/Ch/BOE followed by Gel/Ch/BOE and Gel/MS/BOE which were 17.05, 17.39, and 19.40 mg/100 g at the end of the storage. Among the samples, pure BOE, Gel/MS/BOE, Gel/Ch/BOE, and MS/Ch/BOE showed the lowest peroxide value and the coatings containing chitosan had a slower rate of hydroperoxide generation. Drip loss showed a descending trend in all coated samples except for an enhancement in control and BOE-coated fillets, 6.42% and 6.39%, respectively, on day 12 of storage. Samples coated with Gel/MS and Gel/MS/BOE had the lowest drip loss during the storage period (5.96% and 5.98%, respectively). It should be noted that coatings containing chitosan had higher antimicrobial and antioxidant effects. The effect of the coatings as antimicrobial barriers and preservative agents were as follows: Gel/Ch/BOE > MS/Ch/BOE > Gel/MS/BOE. It can be concluded that the applied composite coatings in this work have a high potential to maintain and improve the quality of raw chicken fillets during storage in the refrigerator.
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Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran
| | - Sara Kavosi
- Department of Food Hygiene, Faculty of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran
| | - Razieh Partovi
- Department of Food Hygiene, Faculty of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran
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6
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Prakoso FAH, Indiarto R, Utama GL. Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging. Polymers (Basel) 2023; 15:2800. [PMID: 37447446 DOI: 10.3390/polym15132800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.
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Affiliation(s)
- Fauzi Atsani Harits Prakoso
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Rossi Indiarto
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
- Centre for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan I No. 1, Bandung 40134, Indonesia
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7
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Beyond brewing: β-acid rich hop extract in the development of a multifunctional polylactic acid-based food packaging. Int J Biol Macromol 2023; 228:23-39. [PMID: 36565824 DOI: 10.1016/j.ijbiomac.2022.12.191] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/08/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Hops' (Humulus lupulus L.) phytochemicals are well known for their bioactivity. In the present study, the functional properties of hop extract rich in β-acids, as potassium-salts structures (KBA), were investigated to develop a sustainable active food packaging. Polylactic acid (PLA)-based sheets were incorporated with increasing concentrations of hop extract (0.1-5 % w/w in terms of KBA) and characterized through performance and bioactive properties. KBA-added sheets presented decreased crystallinity and affected mechanical and thermal properties, especially with higher KBA amounts. The sheets' surface hydrophobicity gradually decreased by KBA-extract addition, while the water vapor permeability was not affected. A Fickian diffuse behavior and a better fit to application in fatty foods were observed during release tests. UV-blocking and antioxidant properties were improved by KBA incorporation. Furthermore, results from antibacterial assays revealed great susceptibility of Staphylococcus aureus and Listeria monocytogenes towards sheets added with 5 % of KBA. Moreover, the atomic force microscopy (AFM) observations revealed that KBA led to strong effects on the cell membranes of both bacteria, including disruption of membrane integrity and cell death. Therefore, this study is a sign of great prospects of hop β-acids use, as KBA compound, in the production of sustainable active packaging for safe food shelf-life extension.
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8
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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9
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Development and characterization of antioxidant composite films based on starch and gelatin incorporating resveratrol fabricated by extrusion compression moulding. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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11
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Freitas PA, Bas Gil NJ, González-Martínez C, Chiralt A. Antioxidant poly (lactic acid) films with rice straw extract for food packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.101003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Freitas PA, González-Martínez C, Chiralt A. Using rice straw fractions to develop reinforced, active PLA-starch bilayers for meat preservation. Food Chem 2022; 405:134990. [DOI: 10.1016/j.foodchem.2022.134990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
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13
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Nur Hanani Z, Reich F, Tolksdorf T, Siemen H, Bandick N. Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat. Heliyon 2022; 8:e11019. [PMID: 36267384 PMCID: PMC9576896 DOI: 10.1016/j.heliyon.2022.e11019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/24/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022] Open
Abstract
Active packaging films based on gelatin with silver-kaolinite (Ag-Kln) were developed and their effects on the quality and microbial growth of beef meat stored in different packaging systems (cling film, vacuum and modified atmosphere packaging) at 4 °C for 13 days were evaluated. The analysis revealed that Ag-Kln packaging films had no adverse effects on the pH and colour of the beef samples irrespective of the packaging system used. Beef meat in packaging with active films lost more weight (P < 0.05) than without active films for meat in the vacuum and modified systems on day 13. In general, these gelatin films with Ag-Kln showed the potential as antibacterial films and could enhance the shelf life of food products, however, further studies are required to establish the release rate of silver from packaging films, as well as test the efficiency of these materials under different storage conditions. In conclusion, this study revealed that gelatin film with silver-kaolinite is a promising antibacterial agent and preservation material for food shelf life extension.
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Affiliation(s)
- Z.A. Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia,Corresponding author.
| | - F. Reich
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - T. Tolksdorf
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - H. Siemen
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - N. Bandick
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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14
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15
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Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat. Antioxidants (Basel) 2022; 11:antiox11061191. [PMID: 35740088 PMCID: PMC9229002 DOI: 10.3390/antiox11061191] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/14/2022] [Accepted: 06/14/2022] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings.
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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17
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Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Baghi F, Gharsallaoui A, Dumas E, Ghnimi S. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods 2022; 11:foods11050760. [PMID: 35267394 PMCID: PMC8909076 DOI: 10.3390/foods11050760] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/04/2022] Open
Abstract
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.
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Affiliation(s)
- Fatemeh Baghi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| | - Adem Gharsallaoui
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Emilie Dumas
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Sami Ghnimi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
- Correspondence: or ; Tel.: +33-(0)4-27-85-86-70
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Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100766] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat. Food Chem 2022; 371:131134. [PMID: 34656920 DOI: 10.1016/j.foodchem.2021.131134] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 08/24/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022]
Abstract
Widespread use of traditional packaging constitutes a serious ecological problem leading to a shift to biodegradable and compostable materials. The aim of this work is to study the ability of a new biopackaging (BP), based on biodegradable and compostable material, to preserve the quality of organic chicken meat for 14 days in comparison with a polyethylene terephthalate (PET) material. Results showed that the indices of Biogenic Amines (BAs) and the 18 monitored Volatile Organic Compounds (VOCs) have a similar trend in both packaged meats. For example, the total BAs concentration in meat increased from 390 to 961 mg Kg-1 in BP and from 393 to 800 mg Kg-1 in PET, as well as the microbiological counts. The new biopackaging (BP) showed similar properties of non-biodegradable material (PET) to preserve the shelf life of organic chicken meat and it could be used instead of plastic materials to promote a circular economy.
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21
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Esparvarini Z, Bazargani-Gilani B, Pajohi-Alamoti M, Nourian A. Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model. Food Sci Nutr 2022; 10:964-978. [PMID: 35311173 PMCID: PMC8907735 DOI: 10.1002/fsn3.2730] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/01/2022] [Accepted: 01/03/2022] [Indexed: 01/02/2023] Open
Abstract
In this study, the effects of gelatin‐starch (GS) composite coating containing cucumber peel extract (CPE) and cumin essential oil (CEO) were evaluated on the shelf life enhancement of ultrafiltered (UF) cheese during 56 days of storage under refrigerated conditions. The obtained hydroethanolic CPE by the microwave method showed the best results in terms of the total phenolic content, reducing power, 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH) activity, and 2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) radical scavenging activity compared to the immersion and ultrasound methods. The studied treatments were as follows: Control (C), GS, CPE, CEO, GS‐CPE, GS‐CEO, and GS‐CPE‐CEO. Scanning electron microscopic surface morphology of treated cheese samples showed the formation of a firm, integrated, flawless, and homogenous layer on the cheese slices of the GS‐CPE‐CEO treatment. All treatments significantly (p ≤ .05) decreased the total viable count, psychotropic bacteria, and yeast–mold population compared to the control group. Adding CEO and/or CPE to GS significantly (p ≤ .05) controlled undesirable changes in physical characteristics, such as weight, color, and hardness of the cheese slices. Throughout storage time, the coated cheese slices showed more stable chemical features in comparison to the uncoated cheese samples in terms of moisture, lipid oxidation, pH, and titratable acidity (TA). Sensory evaluation of the preparations showed that the GS coating containing CPE and CEO significantly (p ≤ .05) had pleasant effects on the sensory features (taste, odor, texture, and overall acceptability) of the cheese samples during storage time. It was concluded that composite coating of GS containing CPE and CEO could improve the microbial, physical, chemical, and sensory features of ultrafiltration (UF) cheese during refrigerated storage.
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Affiliation(s)
- Zahra Esparvarini
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Mohammadreza Pajohi-Alamoti
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
| | - Alireza Nourian
- Department of Pathobiology Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran
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22
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Antimicrobial PLA-PVA multilayer films containing phenolic compounds. Food Chem 2021; 375:131861. [PMID: 34942501 DOI: 10.1016/j.foodchem.2021.131861] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 12/05/2021] [Accepted: 12/10/2021] [Indexed: 11/21/2022]
Abstract
Multilayer materials with good interlayer-adhesion were obtained by thermocompression for laminating an internal poly (vinyl alcohol) (PVA) layer with two external poly (lactic acid) (PLA) layers. Carvacrol or ferulic acid were incorporated into the PVA sheet to obtain active materials. The multilayer films were characterised as to their microstructure, thermal behaviour, tensile and barrier properties. Furthermore, the antimicrobial capacity of the materials was analysed in packaged beef meat samples for 17 days at 5 °C. The laminates exhibited tensile properties close to those of the PLA films, but with enhanced stretchability. Compared to the monolayers, the barrier capacity of multilayers was much improved by combining polyester and PVA layers, which provide the laminate with water vapour and oxygen barrier capacity, respectively. Active multilayers were effective at controlling microbial growth in beef meat during cold storage. Therefore, the materials developed were functionally adequate for food packaging purposes and successfully promoted the meat preservation.
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Hematizad I, Khanjari A, Basti AA, Karabagias IK, Noori N, Ghadami F, Gholami F, Teimourifard R. In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100751] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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25
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Sani IK, Geshlaghi SP, Pirsa S, Asdagh A. Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106719] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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26
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Cheng H, Chen L, McClements DJ, Yang T, Zhang Z, Ren F, Miao M, Tian Y, Jin Z. Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Cheng J, Wang H, Xiao F, Xia L, Li L, Jiang S. Functional effectiveness of double essential oils@yam starch/microcrystalline cellulose as active antibacterial packaging. Int J Biol Macromol 2021; 186:873-885. [PMID: 34293359 DOI: 10.1016/j.ijbiomac.2021.07.094] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 12/18/2022]
Abstract
In this work, two combinations of double EOs, i.e., α-terpineol: eugenol (α-T:Eu) and carvacrol:eugenol (CA:Eu), are used to develop the active antibacterial films of double EOs@yam starch/microcrystalline cellulose (EOs@SC). The hydrogen-bonded networks in SC matrix are conducive to thermostability enhancement and the film of SC25 is determined for EO incorporation. The interactions between EOs and SC matrix are also hydrogen bonds and the double EOs@SC are smooth at ratio of ≤2:2 for α-T:Eu or CA:Eu. The ultimate film properties are dependent on the incorporated EOs. The release of EOs is well controlled by two mechanisms of diffusion (predominant) and swelling (secondary). Synergetic antibacterial activity occurs on double EOs@SC. The shelf life of pork can be extended by 1 day at 25 °C by the two typical films of α-T2:Eu2@SC and CA2:Eu2@SC. Moreover, EOs@SC can be well degraded in humus soil. Thereby, the target films will have great potential in active packaging to extend the shelf life of food.
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Affiliation(s)
- Junfeng Cheng
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
| | - Feng Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Li Xia
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
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da Silva Pereira GV, da Silva Pereira GV, Xavier Neves EMP, Albuquerque GA, de Arimatéia Rodrigues do Rêgo J, Cardoso DNP, do Socorro Barros Brasil D, Joele MRSP. Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02622-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Biodegradable Antimicrobial Films for Food Packaging: Effect of Antimicrobials on Degradation. Foods 2021; 10:foods10061256. [PMID: 34205937 PMCID: PMC8228111 DOI: 10.3390/foods10061256] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/14/2021] [Accepted: 05/28/2021] [Indexed: 12/25/2022] Open
Abstract
The environmental problem generated by the massive consumption of plastics makes necessary the developing of biodegradable antimicrobial materials that can extend food shelf-life without having a negative impact on the environment. The current situation regarding the availability of biodegradable food packaging materials has been analysed, as well as different studies where antimicrobial compounds have been incorporated into the polymer matrix to control the growth of pathogenic or spoilage bacteria. Thus, the antimicrobial activity of active films based on different biodegradable polymers and antimicrobial compounds has been discussed. Likewise, relevant information on biodegradation studies carried out with different biopolymers in different environments (compost, soil, aquatic), and the effect of some antimicrobials on this behavior, are reviewed. In most of the studies, no relevant effect of the incorporated antimicrobials on the degradation of the polymer were observed, but some antimicrobials can delay the process. The changes in biodegradation pattern due to the presence of the antimicrobial are attributed to its influence on the microorganism population responsible for the process. More studies are required to know the specific influence of the antimicrobial compounds on the biodegradation behavior of polymers in different environments. No studies have been carried out or marine media to this end.
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31
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Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering Ankara University Gölbaşı Turkey
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32
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Biodegradable carboxymethyl cellulose based material for sustainable packaging application. Sci Rep 2020; 10:21960. [PMID: 33319818 PMCID: PMC7738677 DOI: 10.1038/s41598-020-78912-z] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Accepted: 12/01/2020] [Indexed: 12/20/2022] Open
Abstract
The main goal of the present work was to develop a value-added product of biodegradable material for sustainable packaging. The use of agriculture waste-derived carboxymethyl cellulose (CMC) mainly is to reduce the cost involved in the development of the film, at present commercially available CMS is costly. The main focus of the research is to translate the agricultural waste-derived CMC to useful biodegradable polymer suitable for packaging material. During this process CMC was extracted from the agricultural waste mainly sugar cane bagasse and the blends were prepared using CMC (waste derived), gelatin, agar and varied concentrations of glycerol; 1.5% (sample A), 2% (sample B), and 2.5% (sample C) was added. Thus, the film derived from the sample C (gelatin + CMC + agar) with 2.0% glycerol as a plasticizer exhibited excellent properties than other samples A and B. The physiochemical properties of each developed biodegradable plastics (sample A, B, C) were characterized using Fourier Transform Infra-Red (FTIR) spectroscopy and Differential Scanning Calorimetry (DSC), Thermogravimetric analysis (TGA). The swelling test, solubility in different solvents, oil permeability coefficient, water permeability (WP), mechanical strength of the produced material was claimed to be a good material for packaging and meanwhile its biodegradability (soil burial method) indicated their environmental compatibility nature and commercial properties. The reflected work is a novel approach, and which is vital in the conversion of organic waste to value-added product development. There is also another way to utilize commercial CMC in preparation of polymeric blends for the packaging material, which can save considerable time involved in the recovery of CMC from sugarcane bagasse.
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
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.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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Kanatt SR. Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.108873] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Ma Q, Davidson PM, Zhong Q. Properties and potential food applications of lauric arginate as a cationic antimicrobial. Int J Food Microbiol 2020; 315:108417. [DOI: 10.1016/j.ijfoodmicro.2019.108417] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/21/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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36
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, Minervini F, Suharoschi R. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers (Basel) 2019; 12:E12. [PMID: 31861657 PMCID: PMC7022843 DOI: 10.3390/polym12010012] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 12/15/2022] Open
Abstract
Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.
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Affiliation(s)
- Oana L. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Carmen R. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Marie Dufrechou
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agriculture, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 4900 Agnes Cedex 01, France;
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Sonia A. Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Francisc V. Dulf
- Department of Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Fabio Minervini
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
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Otero‐Tuárez V, Fernández‐Pan I, Ignacio Maté J. Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14454] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Victor Otero‐Tuárez
- Faculty of Agricultural Sciences Universidad Laica Eloy Alfaro de Manabí Manta 130214 Ecuador
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Idoya Fernández‐Pan
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Juan Ignacio Maté
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
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Muñoz-Bonilla A, Echeverria C, Sonseca Á, Arrieta MP, Fernández-García M. Bio-Based Polymers with Antimicrobial Properties towards Sustainable Development. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E641. [PMID: 30791651 PMCID: PMC6416599 DOI: 10.3390/ma12040641] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/15/2019] [Indexed: 12/11/2022]
Abstract
This article concisely reviews the most recent contributions to the development of sustainable bio-based polymers with antimicrobial properties. This is because some of the main problems that humanity faces, nowadays and in the future, are climate change and bacterial multi-resistance. Therefore, scientists are trying to provide solutions to these problems. In an attempt to organize these antimicrobial sustainable materials, we have classified them into the main families; i.e., polysaccharides, proteins/polypeptides, polyesters, and polyurethanes. The review then summarizes the most recent antimicrobial aspects of these sustainable materials with antimicrobial performance considering their main potential applications in the biomedical field and in the food industry. Furthermore, their use in other fields, such as water purification and coating technology, is also described. Finally, some concluding remarks will point out the promise of this theme.
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Affiliation(s)
- Alexandra Muñoz-Bonilla
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Coro Echeverria
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Águeda Sonseca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Marina P Arrieta
- Facultad de Ciencias Químicas, Universidad Complutense de Madrid (UCM), Av. Complutense s/n, Ciudad Universitaria, 28040 Madrid, Spain.
| | - Marta Fernández-García
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
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Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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