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Herrera-Rivera MDR, Torres-Arellanes SP, Cortés-Martínez CI, Navarro-Ibarra DC, Hernández-Sánchez L, Solis-Pomar F, Pérez-Tijerina E, Román-Doval R. Nanotechnology in food packaging materials: role and application of nanoparticles. RSC Adv 2024; 14:21832-21858. [PMID: 38984259 PMCID: PMC11231830 DOI: 10.1039/d4ra03711a] [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: 05/20/2024] [Accepted: 06/27/2024] [Indexed: 07/11/2024] Open
Abstract
Global concerns about food security, driven by rising demand, have prompted the exploration of nanotechnology as a solution to enhance food supply. This shift comes in response to the limitations of conventional technologies in meeting the ever-increasing demand for food products. Consequently, nanoparticles play a crucial role in enhancing food production, preservation, and extending shelf life by imparting exceptional properties to materials. Nanoparticles and nanostructures with attributes like expansive surface area and antimicrobial efficacy, are versatile in both traditional packaging and integration into biopolymer matrices. These distinctive qualities contribute to their extensive use in various food sector applications. Hence, this review explores the physicochemical properties, functions, and biological aspects of nanoparticles in the context of food packaging. Furthermore, the synergistic effect of nanoparticles with different biopolymers, alongside its different potential applications such as food shelf-life extenders, antimicrobial agents and as nanomaterials for developing smart packaging systems were summarily explored. While the ongoing exploration of this research area is evident, our review highlights the substantial potential of nanomaterials to emerge as a viable choice for food packaging if the challenges regarding toxicity are carefully and effectively modulated.
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Affiliation(s)
| | - Sandra P Torres-Arellanes
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Carlos Inocencio Cortés-Martínez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Diana C Navarro-Ibarra
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Laura Hernández-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Francisco Solis-Pomar
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Eduardo Pérez-Tijerina
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Ramón Román-Doval
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
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2
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Raj A, Yousfi M, Prashantha K, Samuel C. Morphologies, Compatibilization and Properties of Immiscible PLA-Based Blends with Engineering Polymers: An Overview of Recent Works. Polymers (Basel) 2024; 16:1776. [PMID: 39000632 PMCID: PMC11244106 DOI: 10.3390/polym16131776] [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: 06/03/2024] [Revised: 06/20/2024] [Accepted: 06/20/2024] [Indexed: 07/17/2024] Open
Abstract
Poly(L-Lactide) (PLA), a fully biobased aliphatic polyester, has attracted significant attention in the last decade due to its exceptional set of properties, such as high tensile modulus/strength, biocompatibility, (bio)degradability in various media, easy recyclability and good melt-state processability by the conventional processes of the plastic/textile industry. Blending PLA with other polymers represents one of the most cost-effective and efficient approaches to develop a next-generation of PLA-based materials with superior properties. In particular, intensive research has been carried out on PLA-based blends with engineering polymers such as polycarbonate (PC), poly(ethylene terephthalate) (PET), poly(butylene terephthalate) (PBT) and various polyamides (PA). This overview, consequently, aims to gather recent works over the last 10 years on these immiscible PLA-based blends processed by melt extrusion, such as twin screw compounding. Furthermore, for a better scientific understanding of various ultimate properties, processing by internal mixers has also been ventured. A specific emphasis on blend morphologies, compatibilization strategies and final (thermo)mechanical properties (tensile/impact strength, ductility and heat deflection temperature) for potential durable and high-performance applications, such as electronic parts (3C parts, electronic cases) to replace PC/ABS blends, has been made.
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Affiliation(s)
- Amulya Raj
- IMT Nord Europe, Institut Mines-Télécom, Univ. Lille, Centre for Materials and Processes, 59000 Lille, France
| | - Mohamed Yousfi
- Université de Lyon, CNRS, UMR 5223, Ingénierie des Matériaux Polymères, Université Claude Bernard Lyon 1, INSA Lyon, Université Jean Monnet, 69621 Villeurbanne Cedex, France
| | - Kalappa Prashantha
- IMT Nord Europe, Institut Mines-Télécom, Univ. Lille, Centre for Materials and Processes, 59000 Lille, France
- ACU-Centre for Research and Innovation, Faculty of Natural Sciences, Adichunchanagiri University, B.G. Nagara, Mandya 571448, Karnataka, India
| | - Cédric Samuel
- IMT Nord Europe, Institut Mines-Télécom, Univ. Lille, Centre for Materials and Processes, 59000 Lille, France
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3
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Cheran E, Sharmila Rahale C, Divyabharathi P, Viswanathan C, Narayanan L. Corn cob nanocellulose packaging for increasing the shelf life of food products. Int J Biol Macromol 2024; 268:131403. [PMID: 38614176 DOI: 10.1016/j.ijbiomac.2024.131403] [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: 07/04/2023] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/15/2024]
Abstract
Studies were carried out to develop eco-friendly Packaging material for the extended shelf-life of food products. The current study sought to improve the coated bioactive film's hydrophobicity and antimicrobial properties by preparing active packaging based on biodegradable Poly Lactic Acid (PLA) containing 1 wt% Nanocellulose (NC) and various loadings of essential oil-prepared nanocomposites. Nanocellulose (NC) from Maize Cob was used as filler in the synthesis of nanopolymers enriched with Thyme oil, Cinnamon oil, clove oil, and Rosemary oil. Characterization of nanopolymer-coated bags and their effect on enhancing the shelf-life of food products in different temperature conditions was also studied. The fabricated nanocomposite and nanocellulose were characterized using FTIR, SEM, XRD, Contact angle, TGA, and Tensile mechanical properties. The fabricated nanocomposite-coated paper cum bag shows good hydrophobic properties as well as antimicrobial and insecticidal properties. The results showed that adding essential oils and dispersing nanocellulose to the PLA matrix strengthened its mechanical qualities as well as its efficacy for biodegradation and antimicrobial properties. The current work provides extremely promising materials for future applications in food packaging applications using sustainable nanocomposite-based biodegradable and antimicrobial coated paper cum bags.
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Affiliation(s)
- E Cheran
- Centre For Agricultural Nanotechnology, Directorate of Natural Resource Management, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - C Sharmila Rahale
- Centre For Agricultural Nanotechnology, Directorate of Natural Resource Management, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
| | - P Divyabharathi
- Centre For Agricultural Nanotechnology, Directorate of Natural Resource Management, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - C Viswanathan
- Department of Nano Science & Technology, Bharathiar University, Coimbatore, Tamil Nadu, India
| | - Lakshmi Narayanan
- Department of Nano Science & Technology, Bharathiar University, Coimbatore, Tamil Nadu, India
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4
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [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: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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5
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Rader C, Grillo L, Weder C. Water and Oxygen Barrier Properties of All-Cellulose Nanocomposites. Biomacromolecules 2024; 25:1906-1915. [PMID: 38394342 DOI: 10.1021/acs.biomac.3c01337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2024]
Abstract
Hydroxypropyl cellulose (HPC) is potentially interesting as a biobased, rigid food packaging material, but its stiffness and strength are somewhat low, and its water and oxygen transport rates are too high. To improve these characteristics, we investigated nanocomposites of HPC and cellulose nanocrystals (CNCs). These high-aspect-ratio nanoparticles display high stiffness and strength, and their high crystallinity renders them virtually impermeable. Exchanging the counterions of sulfate-ester decorated CNCs with cetyltrimethylammonium ions affords particles that are dispersible in ethanol (CTA.CNC) and allows solvent casting of HPC/CTA.CNC nanocomposite films, which, even at a CTA.CNC content of 90 wt %, are highly transparent. The introduction of CTA.CNC considerably increases the Young's modulus (Ey) and upper tensile strength (σUTS). For example, in the nanocomposite with 90% CTA.CNC, Ey = 7.6 GPa is increased 20-fold and σUTS = 42.7 MPa is more than doubled in comparison to HPC, whereas the extensibility (1.1%) remains appreciable. Composites with a CTA.CNC content of 70 wt % or less show a lower water vapor permeability (6.4-9.2 × 10-5 g μm m-2 s-1 Pa-1) than the neat HPC (1.5 × 10-4 g μm m-2 s-1 Pa-1), whereas the oxygen permeability (5.6 × 10-7-1.3 × 10-6 cm3 μm m-2 s-1 Pa-1) is reduced by 1 order of magnitude compared to HPC (3.2 × 10-6 cm3 μm m-2 s-1 Pa-1). The biobased nanocomposites retain their mechanical integrity at a relative humidity of 75% but readily disintegrate in water.
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Affiliation(s)
- Chris Rader
- Adolphe Merkle Institute, Polymer Chemistry and Materials, University of Fribourg, Chemin des Verdiers 4, Fribourg 1700, Switzerland
| | - Luca Grillo
- Adolphe Merkle Institute, Polymer Chemistry and Materials, University of Fribourg, Chemin des Verdiers 4, Fribourg 1700, Switzerland
| | - Christoph Weder
- Adolphe Merkle Institute, Polymer Chemistry and Materials, University of Fribourg, Chemin des Verdiers 4, Fribourg 1700, Switzerland
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Palanisamy S, Selvaraju GD, Selvakesavan RK, Venkatachalam S, Bharathi D, Lee J. Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review. Int J Biol Macromol 2024; 261:129592. [PMID: 38272412 DOI: 10.1016/j.ijbiomac.2024.129592] [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: 10/13/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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Affiliation(s)
- Senthilkumar Palanisamy
- School of Biotechnology, Dr. G R Damodaran College of Science, Coimbatore, Tamilnadu, India.
| | - Gayathri Devi Selvaraju
- Department of Biotechnology, KIT - Kalaignarkarunanidhi Institute of Technology, Coimbatore, Tamil Nadu, India
| | | | | | - Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea.
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea
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7
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Shruti A, Bage N, Kar P. Nanomaterials based sensors for analysis of food safety. Food Chem 2024; 433:137284. [PMID: 37703589 DOI: 10.1016/j.foodchem.2023.137284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 08/10/2023] [Accepted: 08/23/2023] [Indexed: 09/15/2023]
Abstract
The freshnessof the food is a major issue because spoiled food lacks critical nutrients for growth and could be harmful to human health if consumed directly. Nanomaterials are captivating due to their unique properties like large surface area, high selectivity, small dimension, great biocompatibility and conductivity, real-time onsite analysis, etc. which give them an advantage over conventional evaluation techniques. Despite these advantages of nanomaterials used in food safety and their preservation, food products can still get affected by various environmental factors (like pH, temperature, etc.), making the use of time-temperature indicators more condescending. This review is a comprehensive study on food safety, its causes, the responsible analytes, their remedies by various nanomaterials, the development of various nanosensors, and the various challenges faced in maintaining food safety standards to reduce the risk of contaminants.
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Affiliation(s)
- Asparshika Shruti
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Nirgaman Bage
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Pradip Kar
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India.
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8
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Bakeshlouy Afshar M, Poursattar Marjani A, Gozali Balkanloo P. Introducing graphene quantum dots in decomposable wheat starch-gelatin based nano-biofilms. Sci Rep 2024; 14:2069. [PMID: 38267510 PMCID: PMC10808199 DOI: 10.1038/s41598-024-52560-z] [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: 11/04/2023] [Accepted: 01/20/2024] [Indexed: 01/26/2024] Open
Abstract
This research aims to discover a viable substitute for the common harmful plastic packaging utilized in food products. Citric acid was employed as an accessible and risk-free precursor in synthesizing graphene quantum dots (GQDs). Using the efficient carbonization technique, GQDs were obtained and subsequently transferred to nano-biofilms in varying percentages relative to natural polymers. FT-IR, XRD, FE-SEM, EDX, and AFM analyses were conducted to examine the formation of the nano-biofilms. GQDs demonstrated optimal performance in the disk diffusion method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical approach. Adding GQDs to starch and gelatin composite improved the physical properties of nano-biofilms such as moisture contact, swelling index, and solubility. The transparency of the films was reduced by GQDs, which reduces the transmission of visible light and plays an important role in food protection. The packaging films' weight loss due to decomposition was examined after being buried in soil for 50 days, which relieved the eco-concerns of these packaging films. To evaluate the performance of the films in inhibiting food spoilage, cherries, and cucumbers were packed with a control film and the fabricated film containing 14 wt% of GQD. After 14 days, the modified nano-biofilm was able to maintain the freshness of the samples.
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9
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Zuo Y, Southard M, Xu Q, Zhang G, Skibinski E, Moon N, Gan L, Chen Y, Jiang L. Cell size-dependent species sensitivity to nanoparticles underlies changes in phytoplankton diversity and productivity. GLOBAL CHANGE BIOLOGY 2024; 30:e17049. [PMID: 37988188 DOI: 10.1111/gcb.17049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/30/2023] [Accepted: 10/28/2023] [Indexed: 11/23/2023]
Abstract
Nanoparticle pollution has been shown to affect various organisms. However, the effects of nanoparticles on species interactions, and the role of species traits, such as body size, in modulating these effects, are not well-understood. We addressed this issue using competing freshwater phytoplankton species exposed to copper oxide nanoparticles. Increasing nanoparticle concentration resulted in decreased phytoplankton species growth rates and community productivity (both abundance and biomass). Importantly, we consistently found that nanoparticles had greater negative effects on species with smaller cell sizes, such that nanoparticle pollution weakened the competitive dominance of smaller species and promoted species diversity. Moreover, nanoparticles reduced the growth rate differences and competitive ability differences of competing species, while having little effect on species niche differences. Consequently, nanoparticle pollution reduced the selection effect on phytoplankton community abundance, but increased the selection effect on community biomass. Our results suggest cell size as a key functional trait to consider when predicting phytoplankton community structure and ecosystem functioning in the face of increasing nanopollution.
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Affiliation(s)
- Yiping Zuo
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia, USA
| | - Michael Southard
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia, USA
| | - Qianna Xu
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia, USA
- Department of Ecology, Evolution and Behavior, University of Minnesota, St Paul, Minnesota, USA
| | - Guangxing Zhang
- The Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, Georgia, USA
| | - Emily Skibinski
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia, USA
| | | | - Lan Gan
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia, USA
| | - Yongsheng Chen
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, Georgia, USA
| | - Lin Jiang
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia, USA
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10
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Raghuvanshi S, Khan H, Saroha V, Sharma H, Gupta HS, Kadam A, Dutt D. Recent advances in biomacromolecule-based nanocomposite films for intelligent food packaging- A review. Int J Biol Macromol 2023; 253:127420. [PMID: 37852398 DOI: 10.1016/j.ijbiomac.2023.127420] [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: 03/03/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
In food packaging, biopolymer films are biodegradable films made from biomacromolecule-based natural materials, while biocomposite films are hybrids of two or more materials, with at least one being biodegradable. Bionanocomposites are different than the earlier ones, as they consist of various nanofillers (both natural and inorganic) in combination with biomacromolecule-based biodegradable materials to make good compostable bionanocomposites. In this regard, a new type of material known as bionanocomposite has been recently introduced to improve the properties and performance of biocomposite films. Bionanocomposites are primarily developed for active packaging, but their use in intelligent packaging is also noteworthy. For example, bionanocomposites developed using a hybrid of anthocyanin and carbon dots as intelligent materials have shown their high pH-sensing properties. The natural nanofillers (like nanocellulose, nanochitosan, nanoliposome, cellulose nanocrystals, cellulose nanofibers, etc.) are being employed to promote the sustainability, degradability and safety of bionanocomposites. Overall, this article comprehensively reviews the latest innovations in bionanocomposite films for intelligent food packaging over the past five years. In addition to packaging aspects, the role of nanofillers, the importance of life cycle assessment (LCA) and risk assessment, associated challenges, and future perspectives of bionanocomposite intelligent films are also discussed.
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Affiliation(s)
- Sharad Raghuvanshi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
| | - Hina Khan
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Vaishali Saroha
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Harish Sharma
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Hariome Sharan Gupta
- Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Ashish Kadam
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Dharm Dutt
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
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11
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Perveen S, Anwar MJ, Ismail T, Hameed A, Naqvi SS, Mahomoodally MF, Saeed F, Imran A, Hussain M, Imran M, Ur Rehman H, Khursheed T, Tufail T, Mehmood T, Ali SW, Al Jbawi E. Utilization of biomaterials to develop the biodegradable food packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023; 26:1122-1139. [DOI: 10.1080/10942912.2023.2200606] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 02/23/2023] [Indexed: 05/18/2024]
Affiliation(s)
- Saima Perveen
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Muhammad Junaid Anwar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Tariq Ismail
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Aneela Hameed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Syeda Sameen Naqvi
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Reduit, Mauritius
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai, India
- Center of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal-Pakistan, Narowal, Pakistan
| | - Habib Ur Rehman
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Tara Khursheed
- Department of Nutrition and Dietetics, National University of Medical Sciences (NUMS), Islamabad, Pakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
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12
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Na X, Zou B, Zheng X, Du M, Zhu B, Wu C. Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan Oligosaccharide. Biomacromolecules 2023; 24:4093-4102. [PMID: 37602440 DOI: 10.1021/acs.biomac.3c00469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Innovation in green, convenient, and sustainable antimicrobial packaging materials for food is an inevitable trend to address global food waste challenges caused by microbial contamination. In this study, we developed a biogenic, hydrophobic, and antimicrobial protein network coating for food packaging. Experimental results show that disulfide bond breakage can induce the self-assembly of bovine albumin (BSA) into protein networks driven by hydrophobic interactions, and chitosan oligosaccharide (COS) with antimicrobial activity can be stably bound in this network by electrostatic interactions. The inherent antimicrobial activity of COS and the numerous hydrophobic regions on the surface of the BSA-network give the BSA@COS-network significant in vitro antimicrobial ability. More importantly, the BSA@COS-network coating can prolong the onset of spoilage of strawberries in various packaging materials by nearly 3-fold in storage. This study shows how surface functionalization via protein self-assembly is integrated with the biological functioning of natural antibacterial activity for advanced food packaging applications.
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Affiliation(s)
- Xiaokang Na
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
| | - Bowen Zou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
| | - Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Dalian 116034, China
- National Engineering Research Centre of Seafood, Dalian 116034, China
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Dirpan A, Ainani AF, Djalal M. A bibliometrics visualization analysis of active packaging system for food packaging. Heliyon 2023; 9:e18457. [PMID: 37520944 PMCID: PMC10374920 DOI: 10.1016/j.heliyon.2023.e18457] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 07/10/2023] [Accepted: 07/18/2023] [Indexed: 08/01/2023] Open
Abstract
This bibliometric study includes publications on the use of active packaging in food packaging from 2000 to 2021. The number of research related to this study tends to increase annually with an annual growth rate of 23.76%, totaling 857 articles. In this study it was found that the most influential countries in the field of Active Packaging are Spain, China, and Brazil. Moreover, the International Journal of Biological Macromolecules and Nerín are the most prolific journal and author in scientific publications, respectively. Active packaging, food packaging, and antimicrobial are often used based on the total link strength out of the 1,775 keywords. The keyword analysis based on time found new terms that are being studied by many researchers, namely, bioplastics as environmentally friendly packaging, based on polysaccharides and nanoparticles, which have the potential to be developed or collaborated for breakthroughs. Therefore, the use of active packaging shows a promising trend for the packaging industry in the future.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
- Center of Excellence in Science and Technology on Food Product Diversification, Makassar, Indonesia
| | - Andi Fadiah Ainani
- Research Group for Post-Harvest Technology and Biotechnology, Makassar 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Hasanuddin University, Makassar 90245, Indonesia
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Zou T, Kang L, Zhang D, Li J, Zheng Z, Peng X. Polyethylene Terephthalate Composite Films with Enhanced Flame Retardancy and Gas Barrier Properties via Self-Assembly Nanocoating. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2018. [PMID: 37446534 DOI: 10.3390/nano13132018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023]
Abstract
The flammability and gas barrier properties are essential for package material. Herein, a highly-oriented self-assembly nanocoating composed of polyvinyl alcohol (PVA) and montmorillonite (MMT) was prepared for endowing polyethylene terephthalate (PET) films with excellent flame retardancy and gas barrier properties. The specific regular nanosheet structure of the PVA/MMT composite nanocoating was confirmed by Fourier transform infrared (FTIR) and X-ray diffraction (XRD). Thermogravimetric analysis (TGA) and the vertical burning test (VBT) suggested that the thermal stability and flame-retardancy of the coated PET films were considerably improved with more pick-up of the resulting nanocoating. When reaching 650 °C, there was still 22.6% char residual left for coated PET film, while only 6% char residual left for pristine PET film. During the vertical burning test, the flame did not spread through the whole PET film with the protection of PVA/MMT nanocoating, and no afterflame was observed. Scanning electron microscopy (SEM) is consistent with vertical burning test, proving that the thermal stability and flame retardancy of coated PET films were considerably enhanced with the increment of PVA/MMT. Thanks to the multi-layer structure, PVA/MMT nanocoating could effectively improve the gas barrier properties of PET films, and the oxygen vapor transmittance rate and water vapor transmittance rate of PET films were more than four hundred times lower and 30% lower than those of neat PET film. Our work demonstrates that bi-functional flame retardant and gas barrier materials could be gained via constructing inorganic/organic highly-oriented self-assembly nanocoating, which is promising in the area of packaging.
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Affiliation(s)
- Tao Zou
- School of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, China
- School of Civil Engineering, Guangzhou University, Guangzhou 510006, China
| | - Lei Kang
- Shaanxi Engineering Laboratory of High Performance Concrete, Shaanxi Railway Institute, Weinan 714099, China
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Dongqiao Zhang
- School of Civil Engineering, Guangzhou University, Guangzhou 510006, China
- Key Laboratory of Polymer Processing Engineering (South China University of Technology), Ministry of Education, Guangzhou 510640, China
| | - Jieyi Li
- School of Civil Engineering, Guangzhou University, Guangzhou 510006, China
| | - Zefeng Zheng
- School of Civil Engineering, Guangzhou University, Guangzhou 510006, China
| | - Xiaohong Peng
- School of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, China
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15
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Rathee P, Sehrawat R, Rathee P, Khatkar A, Akkol EK, Khatkar S, Redhu N, Türkcanoğlu G, Sobarzo-Sánchez E. Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4793. [PMID: 37445107 PMCID: PMC10343617 DOI: 10.3390/ma16134793] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 07/15/2023]
Abstract
The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer's health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.
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Affiliation(s)
- Priyanka Rathee
- Faculty of Pharmaceutical Sciences, Baba Mastnath University, Rohtak 124021, India;
| | - Renu Sehrawat
- School of Medical and Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | - Pooja Rathee
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Anurag Khatkar
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Esra Küpeli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Sarita Khatkar
- Vaish Institute of Pharmaceutical Education and Research, Rohtak 124001, India;
| | - Neelam Redhu
- Department of Microbiology, Maharshi Dayanand University, Rohtak 124001, India;
| | - Gizem Türkcanoğlu
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Eduardo Sobarzo-Sánchez
- Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330507, Chile
- Department of Organic Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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16
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Zhang H, Jin C, Lv S, Ren F, Wang J. Study on electrospinning of wheat gluten: A review. Food Res Int 2023; 169:112851. [PMID: 37254424 DOI: 10.1016/j.foodres.2023.112851] [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: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Electrospinning has attracted extensive attention among various nanofabrication technologies owing to its ability to produce nanofiber structures with unique properties, such as high specific surface area and porosity, as well as tunable fiber morphology and mechanical properties. The most representative spinning raw materials include natural polymers and synthetic polymers. Owing to the sustainable development strategies, more and more researchers focus on natural polymers. Among natural polymers, wheat gluten (WG) nanofibers have recently attracted much attention owing to its high specific surface area, superior biocompatibility, and unique viscoelasticity. This review summarizes the composition and characteristics of WG, the physical and chemical indicators of a WG electrospinning solution, the main influencing factors in the WG electrospinning process and a characterizations of WG nanofibers. Finally, the review also outlines the applications of WG nanofibers in drug release, biological scaffold, and active food packaging.
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Affiliation(s)
- Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Shihao Lv
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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17
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Han Y, Wang S, Cao Y, Singh GP, Loh SI, Cheerlavancha R, Ang MCY, Khong DT, Chua PWL, Ho P, Strano MS, Marelli B. Design of Biodegradable, Climate-Specific Packaging Materials That Sense Food Spoilage and Extend Shelf Life. ACS NANO 2023; 17:8333-8344. [PMID: 37104566 DOI: 10.1021/acsnano.2c12747] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The AgriFood systems in tropical climates are under strain due to a rapid increase in human population and extreme environmental conditions that limit the efficacy of packaging technologies to extend food shelf life and guarantee food safety. To address these challenges, we rationally designed biodegradable packaging materials that sense spoilage and prevent molding. We nanofabricated the interface of 2D covalent organic frameworks (COFs) to reinforce silk fibroin (SF) and obtain biodegradable membranes with augmented mechanical properties and that displayed an immediate colorimetric response (within 1 s) to food spoilage, using packaged poultry as an example. Loading COF with antimicrobial hexanal also mitigated biotic spoilage in high-temperature and -humidity conditions, resulting in a four-order of magnitude decrease in the total amount of mold growth in soybeans packaged in silk-COF, when compared to cling film (i.e., polyethylene). Together, the integration of sensing, structural reinforcement, and antimicrobial agent delivery within a biodegradable nanocomposite framework defines climate-specific packaging materials that can decrease food waste and enhance food safety.
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Affiliation(s)
- Yangyang Han
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Song Wang
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Yunteng Cao
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Gajendra Pratap Singh
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Suh In Loh
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Raju Cheerlavancha
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Mervin Chun-Yi Ang
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Duc Thinh Khong
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Patrina Wei Lin Chua
- Antimicrobial Resistance Interdisciplinary Group, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Peiying Ho
- Antimicrobial Resistance Interdisciplinary Group, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
| | - Michael S Strano
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
- Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Benedetto Marelli
- Disruptive & Sustainable Technologies for Agricultural Precision, Singapore-MIT Alliance for Research and Technology, Singapore 138602, Singapore
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
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18
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Zheng B, Kou X, Liu C, Wang Y, Yu Y, Ma J, Liu Y, Xue Z. Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review. Food Chem 2023; 407:135099. [PMID: 36508864 DOI: 10.1016/j.foodchem.2022.135099] [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: 07/03/2022] [Revised: 10/24/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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Affiliation(s)
- Bowen Zheng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Chunlong Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Dynamiker Biotechnology(Tianjin) Co., Ltd., China
| | - Yumeng Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yue Yu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Juan Ma
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yazhou Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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19
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Bamian M, Pajohi-Alamoti M, Azizian S, Nourian A, Tahzibi H. An electrospun polylactic acid film containing silver nanoparticles and encapsulated Thymus daenensis essential oil: release behavior, physico-mechanical and antibacterial studies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01890-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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20
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Khan A, Ezati P, Rhim JW. Alizarin: Prospects and sustainability for food safety and quality monitoring applications. Colloids Surf B Biointerfaces 2023; 223:113169. [PMID: 36738702 DOI: 10.1016/j.colsurfb.2023.113169] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Active and intelligent food packaging has emerged to ensure food safety, quality, or spoilage monitoring and extend the shelf life of food. The development of intelligent packaging has accelerated significantly in recent years with a focus on monitoring changes in the quality of packaged products in real-time throughout the food supply chain. As one of the popular natural colorants, alizarin has attracted much consideration due to its excellent functional properties and quality to color change under varying pH. Alizarin is an efficient and cost-effective biomaterial with numerous biological features such as antioxidant, antibacterial, non-cytotoxic, and antitumor. This review focuses on an in-depth summary and prospects for alizarin as a natural and safe colorant that has the potential to be incorporated into intelligent packaging to track the freshness of packaged foodstuffs. The use of alizarin as an intelligent packaging agent shows huge potential for the application of food packaging and brings it one step closer to real-time monitoring of food quality throughout the supply chain. Finally, various limitations and future requirements are discussed to underscore the importance of developing alizarin-based intelligent functional food packaging systems.
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Affiliation(s)
- Ajahar Khan
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Parya Ezati
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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21
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Sharma S, Sharma N, Kaushal N. Utilization of novel bacteriocin synthesized silver nanoparticles (AgNPs) for their application in antimicrobial packaging for preservation of tomato fruit. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1072738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
IntroductionThe current need of the food industry is to develop a safe packaging system that maintains the quality of food and prevents its spoilage. Food safety techniques improvised using functional nanoparticles minimize the chances of spoilage by maintaining moisture stability, mechanical strength, and durability and ensuring product safety. In the present study, we synthesized silver nanoparticles using purified bacteriocins obtained from probiotics. Bacteriocin-synthesized AgNPs are eco-friendly and secure packaging solutions that can be utilized in the packaging industry for the storage of food products.MethodsCrude, partially purified and purified bacteriocin was obtained from three potential probiotic isolates, i.e., Lactobacillus pentosus S6 (KU92122), Lactobacillus crustorum F11 (KT865221) and Lactobacillus spicheri G2 (JX481912). The antimicrobial efficacy of bacteriocin was tested against two food-borne spoilage-causing pathogens, i.e., Bacillus cereus and Staphylococcus aureus. The purified bacteriocin obtained was used for the synthesis of AgNPs. The synthesized AgNPs were characterized using UV-vis spectroscopy, TEM, and SEM techniques. The AgNPs were used for coating cellulose paper. The coated paper was characterized using SEM and was used for the storage of tomato fruit.Results and discussionThe purified bacteriocin obtained was used for the synthesis of AgNPs. The formation of AgNPs was confirmed by using UV-vis spectroscopy, which showed maximum absorption at 450 nm. Furthermore, we confirm shape and morphology by using Scanning Electron Microscopy (SEM). Transmission Electron Microscopy (TEM) analysis showed the mean size of synthesized AgNPs in the range of 5–20 nm. Bacteriocin-synthesized AgNPs were then used for the coating of cellulose paper with the main motive to avoid spoilage and enhance the shelf stability of tomato fruit during storage. SEM analysis confirmed the coating of AgNPs in the cellulose paper. The enhanced antimicrobial efficacy of different treatments coated paper was observed against B. cereus and S. aureus. Out of all, F11 AgNPs coated paper showed maximum inhibition of 24 mm for S. aureus and 22 mm for B. cereus. The coated paper from three different bacteriocin-synthesized AgNPs, along with silver nitrate (AgNO3) coated and uncoated paper, was used for the storage of tomato fruit for a period of 10 days at room temperature. Changes during storage were determined by analyzing morphological and color changes. Compared to AgNO3 coated and uncoated paper, tomato fruit preserved in F11 AgNPs coated paper maintained and held its appearance and firmness, thereby confirming their effectiveness in the preservation of tomatoes.
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22
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Kavuncuoglu H, Yalcin H, Dogan M. Development of (TiO2-ZnO)/LDPE based active nanocomposite films and detection of migration to minced beef during storage using response surface methodology. Food Chem 2023; 402:134278. [DOI: 10.1016/j.foodchem.2022.134278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/06/2022] [Accepted: 09/12/2022] [Indexed: 11/26/2022]
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23
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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [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: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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24
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Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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25
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Sohaib M, Iqbal T, Afsheen S, Almohammedi A, Khan H, Masood A, Yousaf M, Mansha MS, Farooq M, Naseer H, Riaz K, Sayed M, El-Rehim AA, Ali AM. Simple synthesis of lanthanum and molybdenum doped ZnO for their application to enhance the shelf life of apple. OPTICAL MATERIALS 2022; 134:113195. [DOI: 10.1016/j.optmat.2022.113195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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26
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials. Polymers (Basel) 2022; 14:polym14235069. [PMID: 36501462 PMCID: PMC9741052 DOI: 10.3390/polym14235069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/24/2022] Open
Abstract
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
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Pinto PIF, Magina S, Fateixa S, Pinto PCR, Liebner F, Evtuguin DV. Modification of Paper Surface by All-Lignin Coating Formulations. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7869. [PMID: 36431355 PMCID: PMC9695548 DOI: 10.3390/ma15227869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/02/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
All-lignin coating formulations were prepared while combining water-soluble cationic kraft lignin (quaternized LignoBoost®, CL) and anionic lignosulphonate (LS). The electrostatic attraction between positively charged CL and negatively charged LS led to the formation of insoluble self-organized macromolecule aggregates that align to films. The structures of the formed layers were evaluated by atomic force microscopy (AFM), firstly on glass lamina using dip-coating deposition and then on handsheets and industrial uncoated paper using roll-to-roll coating in a layer-by-layer mode. Coated samples were also characterized by optical microscopy, scanning electron microscopy (SEM) coupled with energy dispersive spectroscopy (SEM/EDS), and contact angle measurements. It was suggested that the structure of all-lignin aggregates is the result of the interaction of amphiphilic water-soluble lignin molecules leading to their specifically ordered mutual arrangement depending on the order and the mode of their application on the surface. The all-lignin coating of cellulosic fiber imparts lower air permeability and lower free surface energy to paper, mainly due to a decrease in surface polarity, thus promoting the paper's hydrophobic properties. Moderate loading of lignin coating formulations (5-6 g m-2) did not affect the mechanical strength of the paper.
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Affiliation(s)
- Patricia I. F. Pinto
- RAIZ—Forest and Paper Research Institute, Quinta de S. Francisco, Apartado 15, 3801-501 Eixo Aveiro, Portugal
- CICECO—Aveiro Institute of Materials and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sandra Magina
- CICECO—Aveiro Institute of Materials and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sara Fateixa
- CICECO—Aveiro Institute of Materials and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Paula C. R. Pinto
- RAIZ—Forest and Paper Research Institute, Quinta de S. Francisco, Apartado 15, 3801-501 Eixo Aveiro, Portugal
| | - Falk Liebner
- CICECO—Aveiro Institute of Materials and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- Department of Chemistry, Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Strasse 24, A-3430 Tulln, Austria
| | - Dmitry V. Evtuguin
- CICECO—Aveiro Institute of Materials and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Zhou Y, Wu W, Wang L, Goksen G, Shao P. Multifunctional pectin films based on mussel-inspired modified 2D Ag nanosheets for long-lasting antibacterial and enhanced barrier properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108331] [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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29
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Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109188] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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30
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Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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32
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Ahari H, Seifari FK. Saffron packaging: main factors to be considered. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01594-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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33
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Zhang Z, Yan C, Liu C, Ye X, Yuan X, Li H. Dopamine facilitates Al 2O 3film growth on polyethylene terephthalate by low-temperature plasma-enhanced atomic layer deposition. NANOTECHNOLOGY 2022; 33:485705. [PMID: 36037715 DOI: 10.1088/1361-6528/ac8d6d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/28/2022] [Indexed: 06/15/2023]
Abstract
Polymeric materials, including polyethylene terephthalate (PET), are widely used in various fields because of their beneficial properties. Functional films are deposited on these materials through different approaches, such as plasma-enhanced atomic layer deposition (PEALD), to enhance their performance and prolong their life span. However, the inert and thermally fragile nature of most polymers hinders deposition. We developed a strategy for the PEALD of nanoscale Al2O3films on PET substrates. First, a PET substrate is subjected to alkali treatment, which gives it basic hydrophilicity for the subsequent dopamine modification. After 24 h of dopamine deposition, the substrate shows adequate active sites (phenolic hydroxyl groups), which can chemisorb large amounts of precursor during the initial deposition. The island growth mode was observed during the PEALD processes. We analyzed the detailed chemical components of Al2O3on alkali-treated PET and dopamine-modified PET. After 100 cycles of deposition, the Al2O3films on both samples contained much hydrogen. Benefitting from the more active sites, we observed more continuous Al2O3film on dopamine-modified PET, which exhibited excellent water vapor blocking performance. Our findings suggest that dopamine could act as a 'bridge' between polymers and PEALD functional films.
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Affiliation(s)
- Zhen Zhang
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Chi Yan
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Cui Liu
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Xiaojun Ye
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Xiao Yuan
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Hongbo Li
- School of Materials Science and Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
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Jia X, Li X, Zhao J, Kong B, Wang H, Liu Q, Wang H. Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Abdullah, Cai J, Hafeez MA, Wang Q, Farooq S, Huang Q, Tian W, Xiao J. Biopolymer-based functional films for packaging applications: A review. Front Nutr 2022; 9:1000116. [PMID: 36071940 PMCID: PMC9441959 DOI: 10.3389/fnut.2022.1000116] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022] Open
Abstract
Food packaging is a coordinated system comprising food processing, protection from contamination and adulteration, transportation and storage, and distribution and consumption at optimal cost with a minimum environmental impact to the packed food commodity. Active packaging involves deliberate addition of the functional ingredients either in the film or the package headspace to preserve the food quality, improve safety and nutrition aspects, and enhance the shelf-life. In this review, recent advances in the fabrication of biopolymer-based films, their classification (biodegradable-, active-, and intelligent packaging films), advanced fabrication strategies (composite-, multilayer-, and emulsified films), and special functions induced by the biopolymers to the film matrix (mechanical-, water resistance and gas barrier-, and optical properties, and bioactive compounds reservoir) were briefly discussed. A summary of conclusions and future perspectives of biopolymer-based packaging films as advanced biomaterial in preserving the food quality, improving safety and nutrition aspects, and enhancing shelf-life of the products was proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Muhammad Adnan Hafeez
- Department of Allied Health Sciences, Faculty of Allied Health Sciences, Superior University, Lahore, Pakistan
| | - Qun Wang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, China
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36
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Cheng Z, Chen Z, Zhao B, Liao H, Yu T, Li Y. High-performance degradable films of poly(lactic acid)/thermochromic microcapsule composites with thermochromic and energy storage functions via blown film process. Int J Biol Macromol 2022; 220:238-249. [PMID: 35985393 DOI: 10.1016/j.ijbiomac.2022.08.070] [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: 06/21/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, the polylactic acid (PLA)/reversible thermochromic microcapsule (TCM) packaging application film was successfully synthesized by the blown film process. White mineral oil (WMO) was used as a dispersant to prepare PLA/TCM extruded materials with different mass fractions, in which the mass fraction of TCM was up to 20 wt% and the structural, thermal, mechanical, barrier, thermochromic, and heat storage-release properties were evaluated. It was found that WMO had a plasticizing effect, the elongation at break and water vapor transmission rate of the films with the addition of 7 wt% TCM were increased by 533 % and 31.38 %, respectively. For each thermochromic film, significant thermochromic and energy storage release phenomena were observed. For instance, 20 wt% TCM thermochromic film was most effective for prolonging the holding time and suspending the temperature drop rate. In general, thermochromic packaging films with optimized constitutes were successfully synthesized by the blown film process, which provides essential reference significance for the large-scale thermochromic film applications.
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Affiliation(s)
- Zefei Cheng
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Zixuan Chen
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Binbin Zhao
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Haoran Liao
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Tao Yu
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China; The Shanghai Key Laboratory of Space Mapping and Remote Sensing for Planetary Exploration, Tongji University, Shanghai 200092, PR China.
| | - Yan Li
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
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Silver nanoparticle effect on Salmonella enterica isolated from Northern West Egypt food, poultry, and calves. Appl Microbiol Biotechnol 2022; 106:5701-5713. [PMID: 35945362 PMCID: PMC9418292 DOI: 10.1007/s00253-022-12102-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/11/2022] [Accepted: 07/23/2022] [Indexed: 11/03/2022]
Abstract
A total no. of 65 Salmonella enterica isolates recovered from food samples, feces of diarrheic calves, poultry, and hospital patient in large five cities at Northern West Egypt were obtained from the Department of Microbiology, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt. The 65 Salmonella enterica isolates had the invA gene were grouped into 11 Salmonella enterica serovars with dominance of S. Enteritidis and S. Kentucky serovars. Their resistance pattern were characterized by using 18 antibiotics from different classes. Approximately 80% of the isolates were multidrug resistant (MDR). Enterobacterial repetitive intergenic consequences polymerase chain reaction (ERIC-PCR) typing of 7 strains of S. Enteritidis showed 5 clusters with dissimilarity 25%. S. Enteritidis clusters in 2 main groups A and B. Group A have 2 human strain (HE2 and HE3) and one food origin (FE7) with a similarity 99%. Group B divided into B1 (FE2) and B2 (FE3) with a similarity ratio ≥ 93%, while ERIC-PCR analysis of 5 strains of S. Kentucky revealed 4 ERIC types, clustered in 2 main groups A and B with similarity 75%. We studied the effect of silver nanoparticles (Ag-NPs) on 10 antibiotic resistant strains of S. Enteritidis and S. Kentucky. The broth microdilution minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were detected. Evaluation of the affection using scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed different ratios of Ag-NPs and microorganism as well as at different contact time ended finally with morphological alteration of the bacteria. We submitted new method in vivo to explore the activity of nanosilver in chicken. KEY POINTS: • Importance of ERIC-PCR to determine the relatedness between Salmonella isolates. • Effect of silver nanoparticles to confront the antibacterial resistance. • Studying the effect of silver nanoparticles in vivo on infected chicken with Salmonella.
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38
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Chen J, Luo L, Cen C, Liu Y, Li H, Wang Y. The nano antibacterial composite film carboxymethyl chitosan/gelatin/nano ZnO improves the mechanical strength of food packaging. Int J Biol Macromol 2022; 220:462-471. [PMID: 35952819 DOI: 10.1016/j.ijbiomac.2022.08.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/24/2022] [Accepted: 08/02/2022] [Indexed: 12/30/2022]
Abstract
The carboxymethyl chitosan (CMCS)/fish skin gelatin (Gel) based novel nanocomposite film was developed with nano ZnO for potential food packaging applications. The SEM and FT-IR results indicated that the nano ZnO was success composited with CMCS/Gel film. The X-ray diffraction result revealed that the total crystallinity of the CMCS/Gel/nano ZnO achieved 94.92 %, improving the crystallinity of the original substrate. Compared with CMCS/nano ZnO and Gel/nano ZnO, the water solubility of CMCS/Gel/nano ZnO decreased to 23 %. Moreover, its contact angle reached 91°, representing that the composite film showed better solvent resistance and can be widely used in food packaging, especially in foods with high water content. After nano-ZnO was compounded with CMCS/Gel film, the physical properties were further improved. Furthermore, CMCS/Gel/nano ZnO has higher elasticity and ductility than CMCS/nano ZnO and Gel/nano ZnO. For food packages, CMCS/Gel films incorporated with nano ZnO depicted strong against Escherichia coli (99.20 %) and Staphylococcus aureus (84.70 %) for food packages. The CMCS/Gel film with the addition of ZnO was optimal for producing nanocomposite films with higher water-insolubility, elasticity and ductility, and higher antibacterial properties.
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Affiliation(s)
- Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lichun Luo
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Congnan Cen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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Kou T, Faisal M, Song J, Blennow A. Polysaccharide-based nanosystems: a review. Crit Rev Food Sci Nutr 2022; 64:1-15. [PMID: 35916785 DOI: 10.1080/10408398.2022.2104209] [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] [Indexed: 11/03/2022]
Abstract
Polysaccharide-based nanosystem is an umbrella term for many areas within research and technology dealing with polysaccharides that have at least one of their dimensions in the realm of a few hundreds of nanometers. Nanoparticles, nanocrystals, nanofibers, nanofilms, and nanonetworks can be fabricated from many different polysaccharide resources. Abundance in nature, cellulose, starch, chitosan, and pectin of different molecular structures are widely used to fabricate nanosystems for versatile industrial applications. This review presents the dissolution and modification of polysaccharides, which are influenced by their different molecular structures and applications. The dissolution ways include conventional organic solvents, ionic liquids, inorganic strong alkali and acids, enzymes, and hydrothermal treatment. Rheological properties of polysaccharide-based nano slurries are tailored for the purpose functions of the final products, e.g., imparting electrostatic functions of nanofibers to reduce viscosity by using lithium chloride and octenyl succinic acid to increase the hydrophobicity. Nowadays, synergistic effects of polysaccharide blends are increasingly highlighted. In particular, the reinforcing effect of nanoparticles, nanocrystals, nanowhiskers, and nanofibers to hydrogels, aerogels, and scaffolds, and the double network hydrogels of a rigid skeleton and a ductile substance have been developed for many emerging issues.
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Affiliation(s)
- Tingting Kou
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Marwa Faisal
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Jun Song
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
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40
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Kodithuwakku P, Jayasundara D, Munaweera I, Jayasinghe R, Thoradeniya T, Weerasekera M, Ajayan PM, Kottegoda N. A Review on Recent Developments in Structural Modification of TiO2 For Food Packaging Applications. PROG SOLID STATE CH 2022. [DOI: 10.1016/j.progsolidstchem.2022.100369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Alp-Erbay E. Nanomaterials Utilized in Food Packaging: State-of-the-Art. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09318-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Khodaman E, Barzegar H, Jokar A, Jooyandeh H. Production and evaluation of Physicochemical, Mechanical and Antimicrobial Properties of Chia (Salvia hispanica L.) mucilage-gelatin based Edible Films Incorporated with Chitosan Nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01470-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Wang P, Huang J, Sun J, Liu R, Jiang T, Sun G. Evaluating the Nutritional Properties of Food: A Scoping Review. Nutrients 2022; 14:nu14112352. [PMID: 35684152 PMCID: PMC9182956 DOI: 10.3390/nu14112352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 06/03/2022] [Indexed: 01/27/2023] Open
Abstract
There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the nutritional value of foods. The purpose of this review was to establish an evaluation procedure for nutritional properties of foodstuffs and to help scientists choose more direct and economical evaluation methods according to food types or relevant indicators. The procedure involves the selection of a three-level evaluation method that covers the whole spectrum of a food’s nutritional characteristics. It is applicable to scientific research in the fields of agricultural science, food science, nutrition, and so on.
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Affiliation(s)
- Pei Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China;
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (J.H.); (J.S.); (R.L.)
| | - Jiazhang Huang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (J.H.); (J.S.); (R.L.)
| | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (J.H.); (J.S.); (R.L.)
| | - Rui Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (J.H.); (J.S.); (R.L.)
| | - Tong Jiang
- Beijing Billion Power Nutrition Technology Co., Ltd., Beijing 100069, China;
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China;
- Correspondence:
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44
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Almeida ADR, Brisola Maciel MVDO, Machado MH, Sganzerla WG, Teixeira GL, da Rosa CG, Block JM, Nunes MR, Barreto PLM. Production of chitosan and poly (vinyl alcohol) films functionalized with hop extract (Humulus lupulu L. var. Cascade) for food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100833] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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45
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Suvarna V, Nair A, Mallya R, Khan T, Omri A. Antimicrobial Nanomaterials for Food Packaging. Antibiotics (Basel) 2022; 11:antibiotics11060729. [PMID: 35740136 PMCID: PMC9219644 DOI: 10.3390/antibiotics11060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/21/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
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Affiliation(s)
- Vasanti Suvarna
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
| | - Arya Nair
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Rashmi Mallya
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Tabassum Khan
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
- Correspondence: (T.K.); (A.O.)
| | - Abdelwahab Omri
- The Novel Drug & Vaccine Delivery Systems Facility, Department of Chemistry and Biochemistry, Laurentian University, Sudbury, ON P3E 2C6, Canada
- Correspondence: (T.K.); (A.O.)
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Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives. Toxicon 2022; 214:18-29. [PMID: 35513053 DOI: 10.1016/j.toxicon.2022.04.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022]
Abstract
The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products. Antifungal packaging has incredible potential in the food packaging sector. The most suitable approach for the safe storage of agricultural produce for farmers is the hermetic packaging technology, which maintains quality while providing a good barrier against fungi and mycotoxin. Furthermore, active antifungal packaging is a viable method for incorporating antifungal agents against pathogenic fungi. Essential oils and organic acid have received more scientific attention due to their increased efficacy against mold growth. Polypeptides, chitosan, and natamycin incorporated in active packaging significantly reduced fungi. Even though nanotechnological advancements in antifungal packaging are promising, safety and regulation issues remain significant concerns.
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Kim W, Han T, Gwon Y, Park S, Kim H, Kim J. Biodegradable and Flexible Nanoporous Films for Design and Fabrication of Active Food Packaging Systems. NANO LETTERS 2022; 22:3480-3487. [PMID: 35312332 DOI: 10.1021/acs.nanolett.2c00246] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Nanotechnology has facilitated the development of active food packaging systems with functions that could not be achieved by their traditional counterparts. Such smart and active systems can improve the shelf life of perishable products and overcome major bottlenecks associated with the fabrication of safe and environmentally friendly food packaging systems. Herein, we used a plasma-enabled surface modification strategy to fabricate biodegradable and flexible nanoporous polycaprolactone-based (FNP) films for food packaging systems. Their capacity for preserving tomatoes, tangerines, and bananas at room and refrigeration temperatures was tested by analyzing various fruit parameters (mold generation, appearance changes, freshness, weight loss, firmness, and total soluble solids contents). Compared with commonly used polyethylene terephthalate-based containers, the proposed system enhanced the fruit storage quality (i.e., retained appearance, reduced weight loss, better firmness, and sugar contents) by controlling moisture evaporation and inhibiting mold generation. Thus, the FNP film represents a new active food packaging strategy.
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Affiliation(s)
- Woochan Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Taeseong Han
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Yonghyun Gwon
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Sunho Park
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hyoseong Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Jangho Kim
- Department of Convergence Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Department of Rural and Biosystems Engineering, Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea
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Ortega F, Sobral P, Jios JL, Arce VB, García MA. Starch Nanocomposite Films: Migration Studies of Nanoparticles to Food Simulants and Bio-Disintegration in Soil. Polymers (Basel) 2022; 14:polym14091636. [PMID: 35566806 PMCID: PMC9099942 DOI: 10.3390/polym14091636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/27/2023] Open
Abstract
In this work, films containing AgNPs were obtained by different green synthesis techniques (AgNP in situ and AgNP L). The inclusion of nanoparticles in the starch matrix improved both mechanical and barrier properties. The migration of AgNPs from the nanocomposite material to three food simulants (water, 3% v/v acetic acid and 15% v/v ethanol) was studied. The experimental data were fitted by using different widely accepted mathematical models (Fickian, Ritger and Peppas, and Weibull), indicating that the AgNP migration followed a complex mechanism. The silver concentration (mg Ag per kg of simulant) that was released from the nanocomposite films was higher for the samples with AgNPs in situ than for those containing AgNP L. Likewise, the maximum release value (0.141 mg/dm2 for AgNPs in situ in acetic acid simulant) was lower than the limits proposed by the legislation (European Commission and MERCOSUR; 10 and 8 mg/dm2, respectively). The replacement of conventional plastic materials by biodegradable ones requires the evaluation of bio-disintegration tests in soil. In this sense, a period of 90 days was necessary to obtain ≥50% weight loss in both nanocomposite films. Additionally, the bio-disintegration of the samples did not contribute with phytotoxic compounds to the soil, allowing the germination of fast-growing seeds.
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Affiliation(s)
- Florencia Ortega
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CONICET La Plata, 47 y 116 S/N°, La Plata 1900, Argentina;
| | - Pablo Sobral
- Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina; (P.S.); (J.L.J.); (V.B.A.)
- Laboratorio UPL (UNLP-CIC), Campus Tecnológico Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Cno. Centenario entre 505 y 508, Manuel B. Gonnet 1897, Argentina
| | - Jorge L. Jios
- Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina; (P.S.); (J.L.J.); (V.B.A.)
- Laboratorio UPL (UNLP-CIC), Campus Tecnológico Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Cno. Centenario entre 505 y 508, Manuel B. Gonnet 1897, Argentina
| | - Valeria B. Arce
- Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina; (P.S.); (J.L.J.); (V.B.A.)
- CIOp (Centro de Investigaciones Ópticas), (UNLP)-CICPBA Universidad Nacional de La Plata, Camino Centenario e/505 y 508, Gonnet 1897, Argentina
| | - María Alejandra García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CONICET La Plata, 47 y 116 S/N°, La Plata 1900, Argentina;
- Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina; (P.S.); (J.L.J.); (V.B.A.)
- Correspondence:
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Fernandes BCN, Paulo BB, Guimarães MC, Sarantopoulos CIGDL, Melo NR, Prata AS. Prospection of the use of encapsulation in food packaging. Compr Rev Food Sci Food Saf 2022; 21:2309-2334. [DOI: 10.1111/1541-4337.12933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/15/2021] [Accepted: 02/04/2022] [Indexed: 11/28/2022]
Affiliation(s)
| | - Bruna Barbon Paulo
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
| | - Maria Clara Guimarães
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
| | | | - Nathália Ramos Melo
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
- Department of Agribusiness Engineering Federal Fluminense University Volta Redonda Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
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