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Rivera P, Torres A, Romero J, Rodríguez F, Arrieta MP, Olea F, Silva T, Maldonado P, Quijada-Maldonado E, Tapia A. Experimental and theoretical characterization of the release kinetic of carvacrol as inclusion complexes with β-cyclodextrin in poly(lactic acid) and Mater-Bi® processed by supercritical impregnation. Int J Biol Macromol 2024; 278:133946. [PMID: 39029825 DOI: 10.1016/j.ijbiomac.2024.133946] [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: 02/11/2024] [Revised: 07/09/2024] [Accepted: 07/15/2024] [Indexed: 07/21/2024]
Abstract
The incorporation of active compounds into polymeric matrices using traditional methods has several drawbacks mainly due to the high volatility and thermal sensitivity of these substances. A solution to this problem could be the incorporation of bioactive compounds forming inclusion complexes as a strategy to improve the chemical stability, bioactivity and achieve controlled release. In this work, β-cyclodextrin/carvacrol inclusion complex was prepared by spray drying to be incorporated into poly(lactic acid) (PLA) and Mater-Bi® films by supercritical CO2 impregnation. The impregnation process was carried out at pressures of 10, 15 and 20 MPa and at 40 °C. Both polymers showed the highest amount of incorporated inclusion complex at 15 MPa, where the percentage of impregnation varied from 0.6 % to 7.1 % in Mater-Bi® and PLA, respectively. Release tests for PLA films impregnated with inclusion complex showed a slow release of the active compound, which did not reach equilibrium after 350 h under the experimental conditions. This prolonged release was not observed in Mater-Bi® due to the lower incorporation of the inclusion complex. The release rate was described herein by a comprehensive phenomenological model considering the decomplexation kinetics combined with the equilibrium and mass transfer expressions.
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Affiliation(s)
- Patricia Rivera
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering and Bioprocess, Engineering Faculty, University of Santiago de Chile, Santiago, Chile; Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Alejandra Torres
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Julio Romero
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering and Bioprocess, Engineering Faculty, University of Santiago de Chile, Santiago, Chile.
| | - Francisco Rodríguez
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Marina P Arrieta
- Departamento de Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid (ETSII-UPM), Calle José Gutiérrez Abascal 2, 28006 Madrid, Spain; Grupo de Investigación: Polímeros, Caracterización y Aplicaciones (POLCA), 28006 Madrid, Spain
| | - Felipe Olea
- Laboratory of Separation Process Intensification (SPI), Department of Chemical Engineering and Bioprocess, University of Santiago de Chile, Santiago, Chile
| | - Tannia Silva
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Paola Maldonado
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
| | - Esteban Quijada-Maldonado
- Laboratory of Separation Process Intensification (SPI), Department of Chemical Engineering and Bioprocess, University of Santiago de Chile, Santiago, Chile
| | - Andrea Tapia
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Faculty of Technology, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago de Chile (USACH), Santiago 9170201, Chile
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Machado ND, Mosquera JE, Cejudo-Bastante C, Goñi ML, Martini RE, Gañán NA, Mantell-Serrano C, Casas-Cardoso L. Supercritical Impregnation of PETG with Olea europaea Leaf Extract: Influence of Operational Parameters on Expansion Degree, Antioxidant and Mechanical Properties. Polymers (Basel) 2024; 16:1567. [PMID: 38891513 PMCID: PMC11174583 DOI: 10.3390/polym16111567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
PETG (poly(ethylene glycol-co-cyclohexane-1,4-dimethanol terephthalate)) is an amorphous copolymer, biocompatible, recyclable, and versatile. Nowadays, it is being actively researched for biomedical applications. However, proposals of PETG as a platform for the loading of bioactive compounds from natural extract are scarce, as well as the effect of the supercritical impregnation on this polymer. In this work, the supercritical impregnation of PETG filaments with Olea europaea leaf extract was investigated, evaluating the effect of pressure (100-400 bar), temperature (35-55 °C), and depressurization rate (5-50 bar min-1) on the expansion degree, antioxidant activity, and mechanical properties of the resulting filaments. PETG expansion degree ranged from ~3 to 120%, with antioxidant loading ranging from 2.28 to 17.96 g per 100 g of polymer, corresponding to oxidation inhibition values of 7.65 and 66.55%, respectively. The temperature and the binary interaction between pressure and depressurization rate most affected these properties. The mechanical properties of PETG filaments depended greatly on process variables. Tensile strength values were similar or lower than the untreated filaments. Young's modulus and elongation at break values decreased below ~1000 MPa and ~10%, respectively, after the scCO2 treatment and impregnation. The extent of this decrease depended on the supercritical operational parameters. Therefore, filaments with higher antioxidant activity and different expansion degrees and mechanical properties were obtained by adjusting the supercritical processing conditions.
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Affiliation(s)
- Noelia D. Machado
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - José E. Mosquera
- Centre de Recherche de Royallieu, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR), Ecole Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne, Rue du Docteur Schweitzer CS 60319, 60203 Compiègne, France;
| | - Cristina Cejudo-Bastante
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - María L. Goñi
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Raquel E. Martini
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Nicolás A. Gañán
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA–UNC–CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina; (M.L.G.); (R.E.M.); (N.A.G.)
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (ICTA–FCEFyN–UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Casimiro Mantell-Serrano
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
| | - Lourdes Casas-Cardoso
- Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Puerto Real, Spain; (C.C.-B.); (C.M.-S.); (L.C.-C.)
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Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects. Compr Rev Food Sci Food Saf 2024; 23:e13345. [PMID: 38638070 DOI: 10.1111/1541-4337.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
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Affiliation(s)
- Géssica Cristina da Veiga
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
| | - Ísis Meireles Mafaldo
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
- Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil
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Rivera P, Torres A, Romero J, Alarcón Á, Martínez S, Arrieta MP, Rodríguez-Mercado F, Galotto MJ. Effect of Operational Variables on Supercritical Foaming of Caffeic Acid-Loaded Poly(lactic acid)/Poly(butylene adipate-co-terephthalate) Blends for the Development of Sustainable Materials. Polymers (Basel) 2024; 16:948. [PMID: 38611209 PMCID: PMC11013249 DOI: 10.3390/polym16070948] [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: 01/02/2024] [Revised: 03/03/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
Expanded polystyrene will account for 5.3% of total global plastic production in 2021 and is widely used for food packaging due to its excellent moisture resistance and thermal insulation. However, some of these packages are often used only once before being discarded, generating large amounts of environmentally harmful plastic waste. A very attractive alternative to the conventional methods used for polymer processing is the use of supercritical carbon dioxide (scCO2) since it has mass-transfer properties adapted to the foam morphology, generating different path lengths for the diffusion of active compounds within its structure and can dissolve a wide range of organic molecules under supercritical conditions. The objective of this research was to evaluate the effect of operational variables on the process of caffeic acid (CA) impregnation and subsequent foaming of polylactic acid (PLA) as well as two PLA/poly(butylene-co-terephthalate-adipate) (PBAT) blends using scCO2. The results showed an increase in the degree of crystallinity of the CA-impregnated samples due to the nucleation effect of the active compound. On the other hand, SEM micrographs of both films and foams showed significant differences due to the presence of PBAT and its low miscibility with PLA. Finally, the results obtained in this work contribute to the knowledge of the important parameters to consider for the implementation of the impregnation and foaming process of PLA and PLA/PBAT blends with potential use in food packaging.
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Affiliation(s)
- Patricia Rivera
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering, Engineering Faculty, University of Santiago de Chile, Santiago 9170201, Chile;
| | - Alejandra Torres
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
| | - Julio Romero
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering, Engineering Faculty, University of Santiago de Chile, Santiago 9170201, Chile;
| | - Álvaro Alarcón
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
- Laboratory of Membrane Separation Processes (LabProSeM), Department of Chemical Engineering, Engineering Faculty, University of Santiago de Chile, Santiago 9170201, Chile;
| | - Sara Martínez
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
| | - Marina P. Arrieta
- Departamento de Ingeniería Química Industrial y del Medio Ambiente, Escuela Técnica Superior de Ingenieros Industriales, Universidad Politécnica de Madrid (ETSII-UPM), Calle José Gutiérrez Abascal 2, 28006 Madrid, Spain;
- Grupo de Investigación, Polímeros, Caracterización y Aplicaciones (POLCA), 28006 Madrid, Spain
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
| | - María José Galotto
- Packaging Innovation Center (LABEN), Technology Faculty, Center for the Development of Nanoscience and Nanotechnology CEDENNA, University of Santiago de Chile (USACH), Santiago 9170201, Chile; (P.R.); (Á.A.); (S.M.); (F.R.-M.); (M.J.G.)
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Supercritical CO2 Impregnation of Clove Extract in Polycarbonate: Effects of Operational Conditions on the Loading and Composition. Processes (Basel) 2022. [DOI: 10.3390/pr10122661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The development of active packaging for food storage containers is possible through impregnation of natural extracts by supercritical CO2-assisted impregnation processes. The challenge of scCO2-impregnation of natural extracts is to control the total loading and to ensure that the composition of the loaded extract may preserve the properties of the crude extract. This study aimed at investigating the scCO2-impregnation of clove extract (CE) in polycarbonate (PC) to develop antibacterial packaging. A design of experiments was applied to evaluate the influences of temperature (35–60 °C) and pressure (10–30 MPa) on the clove loading (CL%) and on the composition of the loaded extract. The CL% ranged from 6.8 to 18.5%, and the highest CL% was reached at 60 °C and 10 MPa. The composition of the impregnated extract was dependent on the impregnation conditions, and it differed from the crude extract, being richer in eugenol (81.31–86.28% compared to 70.06 in the crude extract). Differential scanning calorimetry showed a high plasticizing effect of CE on PC, and high CL% led to the cracking of the PC surface. Due to the high loading of eugenol, which is responsible for the antibacterial properties of the CE, the impregnated PC is promising for producing antibacterial food containers.
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Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications. Polymers (Basel) 2022; 14:polym14122413. [PMID: 35745986 PMCID: PMC9228015 DOI: 10.3390/polym14122413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/11/2022] [Indexed: 11/30/2022] Open
Abstract
Identifying new polymers from natural resources that can be effectively functionalized can have a substantial impact on biomedical devices and food preservation fields. Some of these polymers would be made of biodegradable, renewable and compostable materials, and present the kind of porosity required to effectively carry active compounds that confer on them the desired properties for their intended applications. Some natural extracts, such as mango leaf extract, have been proven to have high levels of antioxidant, antimicrobial or anti-inflammatory properties, making them good candidates for controlled-release applications. This work intends to investigate the supercritical impregnation of different types of polymers (ABS, PETG, TPU, PC and PCL) with mango leaf extract. The influence of temperature and pressure on the polymers’ structure (swelling and foaming processes) and their different behaviors have been analyzed. Thus, TPU and PC experience minimal structural modifications, while PETG, PCL and ABS, on the other hand, suffer quite significant structural changes. TPU and PETG were selected as the representative polymers for each one of these behaviors to delve into mango leaf extract impregnation processes. The bioactive capacity of the extract is present in either impregnated polymer, with 25.7% antioxidant activity by TPU processed at 35 °C and 100 bar and 32.9% antioxidant activity by PETG impregnated at 75 °C and 400 bar.
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Khwaldia K, Attour N, Matthes J, Beck L, Schmid M. Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:1218-1253. [DOI: 10.1111/1541-4337.12882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/25/2021] [Accepted: 11/08/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Nouha Attour
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Julia Matthes
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Luisa Beck
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Markus Schmid
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
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Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract. Polymers (Basel) 2021; 14:polym14010084. [PMID: 35012107 PMCID: PMC8747531 DOI: 10.3390/polym14010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/20/2021] [Accepted: 12/24/2021] [Indexed: 11/19/2022] Open
Abstract
A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.
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Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106709] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Supercritical Impregnation of PLA Filaments with Mango Leaf Extract to Manufacture Functionalized Biomedical Devices by 3D Printing. Polymers (Basel) 2021; 13:polym13132125. [PMID: 34203556 PMCID: PMC8271598 DOI: 10.3390/polym13132125] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 01/03/2023] Open
Abstract
Polylactic Acid (PLA) filaments impregnated with ethanolic mango leaves extract (MLE) with pharmacological properties were obtained by supercritical impregnation. The effects of pressure, temperature and amount of extract on the response variables, i.e., swelling, extract loading and bioactivity of the PLA filaments, were determined. The analysis of the filaments biocapacities revealed that impregnated PLA filaments showed 11.07% antidenaturant capacity and 88.13% antioxidant activity, which after a 9-day incubation shifted to 30.10% and 9.90%, respectively. Subsequently, the same tests were conducted on printed samples. Before their incubation, the printed samples showed 79.09% antioxidant activity and no antidenaturant capacity was detected. However, after their incubation, the antioxidant activity went down to only 2.50%, while the antidenaturant capacity raised up to 23.50%. The persistence of the bioactive properties after printing opens the possibility of using the functionalized PLA filaments as the feed for a three-dimensional (3D) printer.
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Tutek K, Masek A, Kosmalska A, Cichosz S. Application of Fluids in Supercritical Conditions in the Polymer Industry. Polymers (Basel) 2021; 13:729. [PMID: 33673482 PMCID: PMC7956827 DOI: 10.3390/polym13050729] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/15/2021] [Accepted: 02/24/2021] [Indexed: 11/24/2022] Open
Abstract
This article reviews the use of fluids under supercritical conditions in processes related to the modern and innovative polymer industry. The most important processes using supercritical fluids are: extraction, particle formation, micronization, encapsulation, impregnation, polymerization and foaming. This review article briefly describes and characterizes the individual processes, with a focus on extraction, micronization, particle formation and encapsulation. The methods mentioned focus on modifications in the scope of conducting processes in a more ecological manner and showing higher quality efficiency. Nowadays, due to the growing trend of ecological solutions in the chemical industry, we see more and more advanced technological solutions. Less toxic fluids under supercritical conditions can be used as an ecological alternative to organic solvents widely used in the polymer industry. The use of supercritical conditions to conduct these processes creates new opportunities for obtaining materials and products with specialized applications, in particular in the medical, pharmacological, cosmetic and food industries, based on substances of natural sources. The considerations contained in this article are intended to increase the awareness of the need to change the existing techniques. In particular, the importance of using supercritical fluids in more industrial methods and for the development of already known processes, as well as creating new solutions with their use, should be emphasized.
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Affiliation(s)
- Karol Tutek
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
| | - Anna Masek
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
| | - Anna Kosmalska
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
| | - Stefan Cichosz
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 12/16, 90-924 Lodz, Poland
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Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging. Antioxidants (Basel) 2021; 10:antiox10020216. [PMID: 33540565 PMCID: PMC7912872 DOI: 10.3390/antiox10020216] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/24/2021] [Accepted: 01/29/2021] [Indexed: 12/14/2022] Open
Abstract
There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.
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Maya C, Fernández-Ponce MT, Casas L, Mantell C, Martínez de la Ossa EJ. A comparative analysis on the impregnation efficiency of a natural insecticide into polypropylene films by means of batch against semi-continuous techniques using CO2 as solvent. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105127] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Albuquerque GA, Bezerra FWF, de Oliveira MS, da Costa WA, de Carvalho Junior RN, Joele MRSP. Supercritical CO2 Impregnation of Piper divaricatum Essential Oil in Fish (Cynoscion acoupa) Skin Gelatin Films. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02514-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Wenzel JE, Moorman V, Wang L, Spencer‐Williams I, Hall M, Samaniego CS, Ammerman ML. In-situ extraction and impregnation of black walnut husk into polyethylene film using supercritical carbon dioxide with an ethanol modifier. Food Sci Nutr 2020; 8:612-619. [PMID: 31993184 PMCID: PMC6977517 DOI: 10.1002/fsn3.1348] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 11/14/2019] [Indexed: 01/02/2023] Open
Abstract
Walnuts are commonly cultivated for their kernel, which is a rich source of antioxidant phenolic compounds. The husk likewise contains antioxidant and antimicrobial compounds, but is typically discarded without further processing. Antioxidant compounds are useful in creating active packaging films, but typically decompose at melt extrusion temperatures in polymer processing. Due to carbon dioxide's low critical point and ability to swell polymer films, supercritical carbon dioxide may be used to impregnate phenolic compounds into polymers. For this study, a novel technique is used to simultaneously produce walnut husk extracts and impregnate the extract into polymer films in the same batch extractor using supercritical carbon dioxide with a 15 wt-% ethanol modifier at 60°C at 19.4 MPa. The effect of varying the loading of walnut husk in the extractor upon impregnation mass was evaluated with the impregnation mass of the film increasing with walnut husk loading. It was determined by FTIR, as well as the reduction of the protein cytochrome c, that antioxidant compounds may be extracted from walnut husks and impregnated into low-density polyethylene film (LDPE) by this technique.
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Supercritical impregnation of olive leaf extract to obtain bioactive films effective in cherry tomato preservation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100338] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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