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Sandhu ZA, Raza MA, Alqurashi A, Sajid S, Ashraf S, Imtiaz K, Aman F, Alessa AH, Shamsi MB, Latif M. Advances in the Optimization of Fe Nanoparticles: Unlocking Antifungal Properties for Biomedical Applications. Pharmaceutics 2024; 16:645. [PMID: 38794307 PMCID: PMC11124843 DOI: 10.3390/pharmaceutics16050645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/25/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
In recent years, nanotechnology has achieved a remarkable status in shaping the future of biological applications, especially in combating fungal diseases. Owing to excellence in nanotechnology, iron nanoparticles (Fe NPs) have gained enormous attention in recent years. In this review, we have provided a comprehensive overview of Fe NPs covering key synthesis approaches and underlying working principles, the factors that influence their properties, essential characterization techniques, and the optimization of their antifungal potential. In addition, the diverse kinds of Fe NP delivery platforms that command highly effective release, with fewer toxic effects on patients, are of great significance in the medical field. The issues of biocompatibility, toxicity profiles, and applications of optimized Fe NPs in the field of biomedicine have also been described because these are the most significant factors determining their inclusion in clinical use. Besides this, the difficulties and regulations that exist in the transition from laboratory to experimental clinical studies (toxicity, specific standards, and safety concerns) of Fe NPs-based antifungal agents have been also summarized.
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Affiliation(s)
- Zeshan Ali Sandhu
- Department of Chemistry, Faculty of Science, Hafiz Hayat Campus, University of Gujrat, Gujrat 50700, Pakistan; (Z.A.S.); (S.A.); (K.I.)
| | - Muhammad Asam Raza
- Department of Chemistry, Faculty of Science, Hafiz Hayat Campus, University of Gujrat, Gujrat 50700, Pakistan; (Z.A.S.); (S.A.); (K.I.)
| | - Abdulmajeed Alqurashi
- Department of Biology, College of Science, Taibah University, Madinah 42353, Saudi Arabia;
| | - Samavia Sajid
- Department of Chemistry, Faculty of Science, University of Engineering and Technology, Lahore 54890, Pakistan;
| | - Sufyan Ashraf
- Department of Chemistry, Faculty of Science, Hafiz Hayat Campus, University of Gujrat, Gujrat 50700, Pakistan; (Z.A.S.); (S.A.); (K.I.)
| | - Kainat Imtiaz
- Department of Chemistry, Faculty of Science, Hafiz Hayat Campus, University of Gujrat, Gujrat 50700, Pakistan; (Z.A.S.); (S.A.); (K.I.)
| | - Farhana Aman
- Department of Chemistry, The University of Lahore, Sargodha Campus, Sargodha 40100, Pakistan;
| | - Abdulrahman H. Alessa
- Department of Biology, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia;
| | - Monis Bilal Shamsi
- Centre for Genetics and Inherited Diseases (CGID), Taibah University, Madinah 42353, Saudi Arabia;
- Department Basic Medical Sciences, College of Medicine, Taibah University, Madinah 42353, Saudi Arabia
| | - Muhammad Latif
- Centre for Genetics and Inherited Diseases (CGID), Taibah University, Madinah 42353, Saudi Arabia;
- Department Basic Medical Sciences, College of Medicine, Taibah University, Madinah 42353, Saudi Arabia
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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Lin W, Zhang Y, Huang J, Li Z. Fluorescence and pectinase double-triggered chitosan/pectin/calcium propionate/curcumin-β-cyclodextrin complex film for pork freshness monitoring and maintenance. Int J Biol Macromol 2024; 257:128603. [PMID: 38056733 DOI: 10.1016/j.ijbiomac.2023.128603] [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: 09/06/2023] [Revised: 11/11/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
An intelligent and active food packaging film based on chitosan (CS), pectin (P), calcium propionate (CP), and curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared. The CS/P/CP/Cur-β-CD film exhibited improved hydrophobicity (74.78 ± 0.53°), water vapor (4.55 ± 0.16 × 10-11 g·(m·s·Pa)-1), and oxygen (1.50 ± 0.06 × 10-12 g·(m·s·Pa)-1) barrier properties, as well as antioxidant (72.34 ± 3.79 % for DPPH and 86.05 ± 0.14 % for ABTS) and antibacterial (79.41 ± 2.89 % for E. coli and 83.82 ± 3.96 % for S. aureus) activities. The release of CP and Cur could be triggered by pectinase, with their cumulative release reaching 92.62 ± 1.20 % and 42.24 ± 1.15 %, respectively. The CS/P/CP/Cur-β-CD film showed delayed alterations in surface color, pH value, total volatile bases nitrogen, total viable counts, thiobarbituric acid reactive substance, hardness, and springiness of pork. Additionally, the fluorescence intensity of the film gradually decreased. In conclusion, we have developed a pH-responsive film with pectinase-triggered release function, providing a new concept for the design of multi-signal responsive intelligent food packaging.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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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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Lamsal G, Baributsa D. Enhancing Airtight Storage with Germinating Cowpea Seeds: Impacts on Insect Mortality, Progeny and Grain Quality. INSECTS 2023; 14:954. [PMID: 38132627 PMCID: PMC10744301 DOI: 10.3390/insects14120954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023]
Abstract
Millions of smallholder farmers use airtight (hermetic) storage to preserve stored commodities. However, relying on biological agents (i.e., insects) to deplete residual oxygen in airtight containers can occasionally extend the process, potentially resulting in grain damage or nutrient loss. Current oxygen scavengers used to remove this residual oxygen are unavailable and unsuitable on smallholder farms in developing countries. We evaluated the effectiveness of germinating seeds for oxygen depletion. Treatments comprised 10, 20, and 30 germinating cowpea seeds in 2 L jars filled with infested cowpea grains. Insect mortality and grain quality were assessed after 24, 48, 72, 96, and 120 h. Progeny development was monitored for 49 days post-treatment. The results showed that all germinating seeds depleted oxygen to 5% or below within 48 h. Complete adult mortality was achieved after 72 h for both 20 and 30 germinating seeds and 120 h for 10 germinating seeds. As germinating seeds increased, egg counts decreased. No adults emerged post-treatment after insects were exposed for 96 and 120 h to hypoxia from 30 and 20 germinating seeds, respectively. However, 120 h insect exposure to hypoxia from 10 germinating seeds had negligible progeny development. Moisture content increased slightly in grains exposed to 30 germinating seeds. Germinating seeds are as effective as controlled atmospheres in accelerating insect deaths, but further research is needed for field application and their effects on stored product quality.
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Affiliation(s)
| | - Dieudonne Baributsa
- Department of Entomology, Purdue University, 901 W. State St., West Lafayette, IN 47907, USA;
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Moll E, Chiralt A. Polyhydroxybutyrate-co-hydroxyvalerate (PHBV) with Phenolic Acids for Active Food Packaging. Polymers (Basel) 2023; 15:4222. [PMID: 37959902 PMCID: PMC10647309 DOI: 10.3390/polym15214222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/10/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
PHBV films incorporating 3, 6 and 9% ferulic acid (FA) or p-coumaric acid (PCA) were obtained by melt blending and compression moulding. The films' microstructures and thermal behaviours were analysed as well as their mechanical, optical and barrier properties. The overall and specific migration of the materials in different food simulants was also characterised. FA was homogeneously mixed with the polymer, whereas PCA was mainly dispersed as fine particles in the PHBV matrices due to its higher melting point. These structural features promoted differences in the physical properties of the films depending on the compound concentration. As the concentration of both compounds rose, the barrier capacity of the films to oxygen, and to a lesser extent water vapour, was enhanced. While FA promoted the extensibility of the films, 9% PCA enhanced their brittleness. Both compounds affected the crystallisation pattern of the polymer, promoting smaller crystalline formations and a slight decrease in crystallinity. Although the overall migration of every film formulation was lower than the overall migration limit (OML), the release of active compounds was dependent on the food simulant; almost total release was noted in ethanol containing simulants but was more limited in aqueous systems. Therefore, these films could be used as food contact materials, contributing to extending the food's shelf life.
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Affiliation(s)
- Eva Moll
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain;
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Oh SY, Kang EJ, Lim KJ, Lee YH, Shin HS. Evaluation of Oxygen Absorbers Using Food Simulants and Inductively Coupled Mass Spectrometry. Foods 2023; 12:3686. [PMID: 37835339 PMCID: PMC10572812 DOI: 10.3390/foods12193686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
In this study, we developed and validated an analytical method to evaluate the heavy metal elution from an active packaging material's oxygen absorber to a food simulant. Using water, 4% acetic acid, n-heptane, 20% ethanol, and 50% ethanol as food simulants, we quantified cobalt, copper, platinum, and iron with inductively coupled plasma-mass spectrometry. The method was thoroughly validated for linearity, accuracy, precision, LOD, and LOQ through inter-day and intra-day analysis repetitions. R2 values ranged from 0.9986 to 1.0000, indicating excellent linearity. The LOD values ranged from 0.00002 to 0.2190 mg/kg, and the LOQ values ranged from 0.00007 to 0.6636 mg/kg. The method's accuracy was 95.14% to 101.98%, with the precision ranging from 0.58% to 10.37%. Our results confirmed the method's compliance with CODEX standards. Monitoring the oxygen absorber revealed undissolved platinum, cobalt levels from 0.10 to 19.29 μg/kg, copper levels from 0.30 to 976.14 μg/kg, and iron levels from 0.06 to 53.08 mg/kg. This study established a robust analytical approach for evaluating the heavy metal elution from oxygen absorbers, ensuring safety in the food industry.
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Affiliation(s)
| | | | | | | | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea; (S.-Y.O.); (E.-J.K.); (K.-J.L.); (Y.-H.L.)
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López-de-Dicastillo C, López-Carballo G, Vázquez P, Schwager F, Aragón-Gutiérrez A, Alonso JM, Hernández-Muñoz P, Gavara R. Designing an Oxygen Scavenger Multilayer System Including Volatile Organic Compound (VOC) Adsorbents for Potential Use in Food Packaging. Polymers (Basel) 2023; 15:3899. [PMID: 37835948 PMCID: PMC10574828 DOI: 10.3390/polym15193899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/21/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Oxygen scavengers are valuable active packaging systems because several types of food deterioration processes are initiated by oxygen. Although the incorporation of oxygen scavenger agents into the polymeric matrices has been the trend in recent years, the release of volatile organic compounds (VOC) as a result of the reaction between oxygen and oxygen scavenger substances is an issue to take into account. This is the case of an oxygen scavenger based on a trans-polyoctenamer rubber (TOR). In this work, the design of an oxygen scavenger multilayer system was carried out considering the selection of appropriate adsorbents of VOCs to the proposed layer structure. Firstly, the retention of some representative organic compounds by several adsorbent substances, such as zeolites, silicas, cyclodextrins and polymers, was studied in order to select those with the best performances. A hydrophilic silica and an odor-adsorbing agent based on zinc ricinoleate were the selected adsorbing agents. The principal VOCs released from TOR-containing films were carefully identified, and their retention first by the pure adsorbents, and then by polyethylene incorporated with the selected compounds was quantified. Detected concentrations decreased by 10- to 100-fold, depending on the VOC.
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Affiliation(s)
- Carol López-de-Dicastillo
- Packaging Group, Institute of Agrochemistry and Food Technology IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; (C.L.-d.-D.)
| | - Gracia López-Carballo
- Packaging Group, Institute of Agrochemistry and Food Technology IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; (C.L.-d.-D.)
| | | | | | - Alejandro Aragón-Gutiérrez
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Paterna, Spain
| | - José M. Alonso
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Paterna, Spain
| | - Pilar Hernández-Muñoz
- Packaging Group, Institute of Agrochemistry and Food Technology IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; (C.L.-d.-D.)
| | - Rafael Gavara
- Packaging Group, Institute of Agrochemistry and Food Technology IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain; (C.L.-d.-D.)
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Pawde S, Chaudhari SR, Prabhasankar P, Matche RS. LDPE-Natural Rubber Composite Film as Active Packaging: A Paradigm Shift in Oxygen Scavengers. ACS APPLIED MATERIALS & INTERFACES 2023; 15:38729-38740. [PMID: 37540758 DOI: 10.1021/acsami.3c05168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/06/2023]
Abstract
Oxygen scavenging films, an emerging type of active packaging, play a crucial role in preserving the freshness and quality of food products. In this study, we proposed an extruded film made of low-density polyethylene (LDPE) with 5% natural rubber (NR) as the oxygen scavenging film. Characterization of the film revealed that its morphological and barrier properties remained intact, while the elongation attribute was enhanced. The obtained film was standardized for activation scavenging kinetics by varying the UV dose (time and distance). At the optimal UV dose, the film exhibited a total scavenging capacity of 61 cc/g. To assess the film's functionality, FTIR spectra were analyzed before and after exposure to oxygen, confirming the film's ability to scavenge oxygen based on observed peaks at 1718 and 3425 cm-1. Considering that bread and khoa (fatty food) are sensitive to oxygen, they were selected for testing the application of the oxygen scavenging film. Sensory analysis of bread samples, including appearance and mold formation, as well as microbial load studies, indicated that the shelf life of bread increased from 2-3 days (control) to 4-5 days when packed in the NR-based film and stored at 27 ± 2 °C. Similarly, when applied to khoa, the film extended its shelf life by 3 days compared to the control while maintaining sensory attributes and preserving nutritional value, such as fatty acids. In general, the developed oxygen scavenging film effectively prevents the detrimental effects of oxygen on food products, leading to an extension of their shelf life. This has significant implications for the food industry, as it helps mitigate the negative consequences of oxygen exposure and enhances the product shelf life.
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Affiliation(s)
- Subhash Pawde
- AcSIR-Academy of Scientific & Innovative Research, Ghaziabad 201002, Uttar Pradesh, India
| | - Sachin R Chaudhari
- AcSIR-Academy of Scientific & Innovative Research, Ghaziabad 201002, Uttar Pradesh, India
| | - Pichan Prabhasankar
- AcSIR-Academy of Scientific & Innovative Research, Ghaziabad 201002, Uttar Pradesh, India
| | - Rajeshwar S Matche
- AcSIR-Academy of Scientific & Innovative Research, Ghaziabad 201002, Uttar Pradesh, India
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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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Bazzoli P, Iametti S, Fessas D, Bonomi F, Schiraldi A. Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model. Molecules 2023; 28:5216. [PMID: 37446878 DOI: 10.3390/molecules28135216] [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: 06/01/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
A simple kinetic model allowed for the description of the observed decay of the oxygen content in hypoxic aqueous samples with and without headspace, in the presence of glucose oxidase (Glucox) or laccase and their substrates (glucose for Glucox and ABTS for Laccase). The experimental tests involved both the direct measurement of the oxygen content with a fluorescence-based probe and the indirect stopped-flow spectroscopic detection of colored compounds generated from suitable chromogenic reagents. The complete depletion of dissolved oxygen occurred in the no-headspace samples, whereas some residual oxygen remained in a steady state in the samples with headspace. Simple pseudo-first-order kinetics was adequate to describe the behavior of the system, as long as oxygen was the rate-limiting compound, i.e., in the presence of excess substrates. The values of the kinetic constants drawn from best-fit routines of the data from both experimental approaches were quite comparable. The oxygen residues in the samples with headspace seemed related to the low solubility of O2 in the aqueous phase, especially if compared with the large amount of oxygen in the headspace. The extent of such residue decreased by increasing the concentration of the enzyme. The kinetic model proposed in this paper can be of help in assembling suitable sensors to be used for food safety and quality control.
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Affiliation(s)
- Paolo Bazzoli
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milano, Italy
| | - Stefania Iametti
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milano, Italy
| | - Dimitrios Fessas
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milano, Italy
| | - Francesco Bonomi
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milano, Italy
| | - Alberto Schiraldi
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milano, Italy
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12
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Development of an active packaging with an oxygen scavenger and moisture adsorbent for fresh lulo (Solanum quitoense). J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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13
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He Y, Khaleed A, Lo PS, Ahmad I, Ching Ng AM, Djurišić AB. Iron-Based Oxygen Scavengers on Mesoporous Silica Nanospheres. ACS OMEGA 2023; 8:21689-21695. [PMID: 37360418 PMCID: PMC10285951 DOI: 10.1021/acsomega.3c01242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 05/22/2023] [Indexed: 06/28/2023]
Abstract
Iron-based materials are among the most commonly used oxygen scavengers. Here, we investigated the mesoporous silica nanosphere (MSN)-supported iron-based scavengers, such as FeOx nanoparticles and different atomic layer deposition (ALD) coatings (FeOx and Fe). We found that the scavenger performance is a result of a complex interplay between available Brunauer-Emmett-Teller surface area and the scavenger composition, with the combination of infiltrated nanoparticles and Fe-ALD coating resulting in the best performance. When the glucose-based treatment of MSN is used to further enhance oxygen scavenging capacity, Fe-ALD coating yields the best performance, with a high oxygen adsorption capacity of 126.8 mL/g. ALD deposition of Fe represents a versatile method to introduce Fe-based oxygen scavengers onto different supports, and it can facilitate the integration of scavengers with different types of packaging, as the deposition can be performed at a low temperature of 150 °C.
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Affiliation(s)
- Yanling He
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Abdul Khaleed
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Po Shan Lo
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Ishaq Ahmad
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Alan Man Ching Ng
- Core
Research Facilities, Southern University
of Science and Technology, No. 1088, Xueyuan Road, Shenzhen, Guangdong 518055, P. R. China
| | - Aleksandra B. Djurišić
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
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14
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Cantelli KC, Carrão-Panizzi MC, Moreira FKV, Steffens J, Zeni J, Steffens C. Evaluation of packaging systems with O 2-absorbers on quality of minimally processed soybean sprouts. FOOD SCI TECHNOL INT 2023; 29:310-317. [PMID: 35238680 DOI: 10.1177/10820132221084863] [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: 11/17/2022]
Abstract
This study evaluated the influence of O2-absorbing sachets into different packages polyethylene terephthalate (PET - E1), low density polyethylene (LDPE - E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O2-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm3) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O2-absorbing sachet. The O2-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O2-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.
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Affiliation(s)
| | | | | | - Juliana Steffens
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, Erechim, Brazil
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, Erechim, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, Erechim, Brazil
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15
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Samkumpim T, Alahmad W, Tabani H, Varanusupakul P, Kraiya C. Application of oxygen scavengers in gel electromembrane extraction: A green methodology for simultaneous determination of nitrate and nitrite in sausage samples. Food Chem 2023; 422:136190. [PMID: 37137238 DOI: 10.1016/j.foodchem.2023.136190] [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: 09/26/2022] [Revised: 04/02/2023] [Accepted: 04/16/2023] [Indexed: 05/05/2023]
Abstract
The generation of oxygen from electrolysis in gel electromembrane extraction (G-EME) causes a negative error when applied to the analysis of easily oxidized species such as nitrite. Nitrite in G-EME is oxidized by oxygen to nitrate, leading to the negative error and the impossibility of simultaneous analysis. In this work, the application of oxygen scavengers to the acceptor phase of the G-EME system was attempted to minimize the oxidation effect. Several oxygen scavengers were selected and examined according to their compatibility with ion chromatography. The mixture of sulfite and bisulfite (14 mg L-1) showed the highest efficiency in preventing the oxidation of nitrite to nitrate. Under the optimized conditions, a good linear range was obtained (10-200 μg L-1; R2 > 0.998) with a detection limit of 8 µg L-1 for both nitrite and nitrate. This method was applied to the simultaneous determination of nitrite and nitrate in sausage samples.
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Affiliation(s)
- Thidarat Samkumpim
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Waleed Alahmad
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Hadi Tabani
- Department of Environmental Geology, Research Institute of Applied Sciences (ACECR), Shahid Beheshti University, Tehran, Iran
| | - Pakorn Varanusupakul
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
| | - Charoenkwan Kraiya
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand; Electrochemistry and Optical Spectroscopy Center of Excellence, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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16
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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17
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Kusuma HS, Yugiani P, Himana AI, Aziz A, Putra DAW. Reflections on food security and smart packaging. Polym Bull (Berl) 2023; 81:1-47. [PMID: 36852383 PMCID: PMC9947446 DOI: 10.1007/s00289-023-04734-4] [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: 08/25/2022] [Revised: 01/24/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023]
Abstract
Estimating the number of COVID-19 cases in 2020 exacerbated the food contamination and food supply issues. These problems make consumers more concerned about food and the need to access accurate information on food quality. One of the main methods for preserving the quality of food commodities for export, storage, and finished products is food packaging itself. In the food industry, food packaging has a significant role in the food supply which acts as a barrier against unwanted substances and preserves the quality of the food. Meanwhile, packaging waste can also harm the environment; namely, it can become waste in waterways or become garbage that accumulates because it is nonrenewable and nonbiodegradable. The problem of contaminated food caused by product packaging is also severe. Therefore, to overcome these challenges of safety, environmental impact, and sustainability, the role of food packaging becomes very important and urgent. In this review, the authors will discuss in more detail about new technologies applied in the food industry related to packaging issues to advance the utilization of Smart Packaging and Active Packaging.
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Affiliation(s)
- Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Puput Yugiani
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Ayu Iftah Himana
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Amri Aziz
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Deva Afriga Wardana Putra
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
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18
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Figueroa-Lopez KJ, Prieto C, Pardo-Figuerez M, Cabedo L, Lagaron JM. Development and Characterization of Electrospun Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Biopapers Containing Cerium Oxide Nanoparticles for Active Food Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:823. [PMID: 36903702 PMCID: PMC10004799 DOI: 10.3390/nano13050823] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food quality is mainly affected by oxygen through oxidative reactions and the proliferation of microorganisms, generating changes in its taste, odor, and color. The work presented here describes the generation and further characterization of films with active oxygen scavenging properties made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) loaded with cerium oxide nanoparticles (CeO2NPs) obtained by electrospinning coupled to a subsequent annealing process, which could be used as coating or interlayer in a multilayer concept for food packaging applications. The aim of this work is to explore the capacities of these novel biopolymeric composites in terms of O2 scavenging capacity, as well as antioxidant, antimicrobial, barrier, thermal, and mechanical properties. To obtain such biopapers, different ratios of CeO2NPs were incorporated into a PHBV solution with hexadecyltrimethylammonium bromide (CTAB) as a surfactant. The produced films were analyzed in terms of antioxidant, thermal, antioxidant, antimicrobial, optical, morphological and barrier properties, and oxygen scavenging activity. According to the results, the nanofiller showed some reduction of the thermal stability of the biopolyester but exhibited antimicrobial and antioxidant properties. In terms of passive barrier properties, the CeO2NPs decreased the permeability to water vapor but increased the limonene and oxygen permeability of the biopolymer matrix slightly. Nevertheless, the oxygen scavenging activity of the nanocomposites showed significant results and improved further by incorporating the surfactant CTAB. The PHBV nanocomposite biopapers developed in this study appear as very interesting constituents for the potential design of new active organic recyclable packaging materials.
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Affiliation(s)
- Kelly J. Figueroa-Lopez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Luis Cabedo
- Polymers and Advanced Materials Group (PIMA), Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071 Castellón, Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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19
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Gupta P. Role of oxygen absorbers in food as packaging material, their characterization and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 61:1-11. [PMID: 36785798 PMCID: PMC9908507 DOI: 10.1007/s13197-023-05681-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 10/10/2022] [Accepted: 01/26/2023] [Indexed: 02/11/2023]
Abstract
To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today's current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.
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Affiliation(s)
- Prerna Gupta
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, 144411 India
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20
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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21
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John A, Črešnar KP, Bikiaris DN, Zemljič LF. Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems. Polymers (Basel) 2023; 15:polym15020273. [PMID: 36679154 PMCID: PMC9865051 DOI: 10.3390/polym15020273] [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: 12/23/2022] [Accepted: 12/27/2022] [Indexed: 01/06/2023] Open
Abstract
Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.
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Affiliation(s)
- Athira John
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
- Correspondence: (A.J.); (L.F.Z.)
| | - Klementina Pušnik Črešnar
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| | - Dimitrios N. Bikiaris
- Laboratory of Polymer Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
- Correspondence: (A.J.); (L.F.Z.)
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22
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Electrospun biopolymer material for antimicrobial function of fresh fruit and vegetables: Application perspective and challenges. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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23
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Meat and fish packaging and its impact on the shelf life – a review. ACTA VET BRNO 2023. [DOI: 10.2754/avb202392010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.
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24
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Elgadir MA, Mariod AA. Gelatin and Chitosan as Meat By-Products and Their Recent Applications. Foods 2022; 12:foods12010060. [PMID: 36613275 PMCID: PMC9818858 DOI: 10.3390/foods12010060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/25/2022] Open
Abstract
Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers' interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis.
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Affiliation(s)
- M. Abd Elgadir
- Department of Food Science & Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Abdalbasit Adam Mariod
- Department of Biology, College of Science and Arts, Alkamil Branch, University of Jeddah, Alkamil 21931, Saudi Arabia
- Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish P.O. Box 100, Sudan
- Correspondence: ; Tel.: +966-543524074
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25
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Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging. Polymers (Basel) 2022; 14:polym14235296. [PMID: 36501690 PMCID: PMC9740874 DOI: 10.3390/polym14235296] [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: 11/09/2022] [Revised: 11/27/2022] [Accepted: 12/02/2022] [Indexed: 12/11/2022] Open
Abstract
Biodegradable polyesters polybutylene succinate (PBS) and polybutylene adipate-co-terephthalate (PBAT) were blended with gallic acid (GA) via cast extrusion to produce oxygen scavenging polymers. The effects of polyesters and GA contents (5 to 15%) on polymer/package properties were investigated. Increasing GA formed non-homogeneous microstructures and surface roughness due to immiscibility. GA had favorable interaction with PBAT than PBS, giving more homogeneous microstructures, reduced mechanical relaxation temperature, and modified X-ray diffraction and crystalline morphology of PBAT polymers. Non-homogenous dispersion of GA reduced mechanical properties and increased water vapor and oxygen permeability by two and seven folds, respectively. Increasing amounts of GA and higher humidity enhanced oxygen absorption capacity, which also depended on the dispersion characteristics of GA in the matrices. PBAT gave higher oxygen absorption than PBS due to better dispersion and higher reactive surface area. GA blended with PBAT and PBS increased oxygen scavenging activity as sustainable active food packaging using functional biodegradable polymers.
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26
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Gálico DA, Mazali IO, Sigoli FA. Bifunctional Temperature and Oxygen Dual Probe Based on Anthracene and Europium Complex Luminescence. Int J Mol Sci 2022; 23:ijms232314526. [PMID: 36498852 PMCID: PMC9740382 DOI: 10.3390/ijms232314526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/23/2022] Open
Abstract
In this work, we synthesized a polydimethylsiloxane membrane containing two emitter groups chemically attached to the membrane structure. For this, we attached the anthracene group and the [Eu(bzac)3] complex as blue and red emitters, respectively, in the matrix via hydrosilylation reactions. The synthesized membrane can be used as a bifunctional temperature and oxygen ratiometric optical probe by analyzing the effects that temperature changes and oxygen levels produce on the ratio of anthracene and europium(III) emission components. As a temperature probe, the system is operational in the 203-323 K range, with an observed maximum relative sensitivity of 2.06% K-1 at 290 K and temperature uncertainties below 0.1 K over all the operational range. As an oxygen probe, we evaluated the ratiometric response at 25, 30, 35, and 40 °C. These results show an interesting approach to obtaining bifunctional ratiometric optical probes and also suggest the presence of an anthracene → europium(III) energy transfer, even though there is no chemical bonding between species.
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Affiliation(s)
- Diogo Alves Gálico
- Institute of Chemistry, University of Campinas, UNICAMP, P.O. Box 6154, Campinas 13083-970, Sao Paulo, Brazil
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada
- Correspondence: (D.A.G.); (F.A.S.)
| | - Italo Odone Mazali
- Institute of Chemistry, University of Campinas, UNICAMP, P.O. Box 6154, Campinas 13083-970, Sao Paulo, Brazil
| | - Fernando Aparecido Sigoli
- Institute of Chemistry, University of Campinas, UNICAMP, P.O. Box 6154, Campinas 13083-970, Sao Paulo, Brazil
- Correspondence: (D.A.G.); (F.A.S.)
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Ahari H, Fakhrabadipour M, Paidari S, Goksen G, Xu B. Role of AuNPs in Active Food Packaging Improvement: A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228027. [PMID: 36432128 PMCID: PMC9696957 DOI: 10.3390/molecules27228027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/22/2022]
Abstract
There is a worldwide concern about food loss due to reduced shelf life among food science researchers. Hence, it seems that any techniques contributing to improved food packaging are most welcome in the food sector. It has been demonstrated that the administration of nanotechnology-based techniques such as metal-based nanoparticles can fade away the unresolved obstacles in shortened shelf life and environmental concerns. Along with substantial signs of progress in nanoscience, there is a great interest in the usage of green synthesis-based methods for gold nanoparticles as the most advantageous metals, when compared to conventional chemistry-based methods. Interestingly, those aforementioned methods have significant potential to simplify targeted administration of gold nanoparticles due to a large surface-volume ratio, and diminished biohazards, aimed at increasing stability, and induction of anti-microbial or antioxidant properties. However, it is necessary to consider the hazards of gold nanoparticles including migration for food packaging purposes.
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Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 1477893855, Iran
- Correspondence: (H.A.); (B.X.)
| | - Mostafa Fakhrabadipour
- Department of Food Science and Technology, Qeshm Branch, Islamic Azad University, Qeshm 7953163135, Iran
| | - Saeed Paidari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 1477893855, Iran
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China
- Correspondence: (H.A.); (B.X.)
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Amorim LFA, Fangueiro R, Gouveia IC. Novel functional material incorporating flexirubin‐type pigment in polyvinyl alcohol_kefiran/polycaprolactone nanofibers. J Appl Polym Sci 2022. [DOI: 10.1002/app.53208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lúcia F. A. Amorim
- FibEnTech Research Unit Faculty of Engineering University of Beira Interior Covilhã Portugal
| | - Raul Fangueiro
- Centre for Textile Science and Technology (2C2T) University of Minho Guimarães Portugal
| | - Isabel C. Gouveia
- FibEnTech Research Unit Faculty of Engineering University of Beira Interior Covilhã Portugal
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Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:6480590. [PMID: 36193081 PMCID: PMC9526642 DOI: 10.1155/2022/6480590] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 08/29/2022] [Indexed: 11/18/2022]
Abstract
The present review is designed to measure the effects of saffron extract in functional foods and its pharmacological properties against various disorders. Saffron is a traditional medicinal plant used as a food additive. The stigma of saffron has bioactive compounds such as safranal, crocin, crocetin, picrocrocin, kaempferol, and flavonoid. These bioactive compounds can be extracted using conventional (maceration, solvent extraction, soxhlet extraction, and vapor or hydrodistillation) and novel techniques (emulsion liquid membrane extraction, ultrasound-assisted extraction, enzyme-associated extraction, pulsed electric field extraction, microwave-assisted extraction, and supercritical fluid extraction). Saffron is used as a functional ingredient, natural colorant, shelf-life enhancer, and fortifying agent in developing different food products. The demand for saffron has been increasing in the pharma industry due to its protection against cardiovascular and Alzheimer disease and its antioxidant, anti-inflammatory, antitumor, and antidepressant properties. Conclusively, the phytochemical compounds of saffron improve the nutrition value of products and protect humans against various disorders.
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2601-2617. [PMID: 36123813 DOI: 10.1080/10408398.2022.2124506] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Safa Kooki
- Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mahmood Alizadeh-Sani
- Division of Food safety and hygiene, Department of Environmental Health Engineering, School of public health, Tehran University of medical sciences, Tehran, Iran
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Ahmed MW, Haque MA, Mohibbullah M, Khan MSI, Islam MA, Mondal MHT, Ahmmed R. A review on active packaging for quality and safety of foods: Current trends, applications, prospects and challenges. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies. Polymers (Basel) 2022; 14:polym14173550. [PMID: 36080624 PMCID: PMC9460629 DOI: 10.3390/polym14173550] [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: 07/30/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/30/2022] Open
Abstract
The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O2 per g of film at laboratory scale and 1.7 ± 0.3 mL O2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol).
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33
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Kordjazi Z, Ajji A. Oxygen scavenging systems for food packaging applications: A review. CAN J CHEM ENG 2022. [DOI: 10.1002/cjce.24539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zahra Kordjazi
- 3SPack, Research Center for High Performance Polymer and Composite Systems (CREPEC), Chemical Engineering Department, Polytechnique Montréal, Montréal Québec Canada
| | - Abdellah Ajji
- 3SPack, Research Center for High Performance Polymer and Composite Systems (CREPEC), Chemical Engineering Department, Polytechnique Montréal, Montréal Québec Canada
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Dutta D, Sit N. Application of natural extracts as active ingredient in biopolymer based packaging systems. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1888-1902. [PMID: 35698604 PMCID: PMC9177344 DOI: 10.1007/s13197-022-05474-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/31/2022] [Accepted: 04/15/2022] [Indexed: 10/28/2022]
Abstract
Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.
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Boukoufi C, Boudier A, Maincent P, Vigneron J, Clarot I. Food-inspired innovations to improve the stability of active pharmaceutical ingredients. Int J Pharm 2022; 623:121881. [PMID: 35680111 DOI: 10.1016/j.ijpharm.2022.121881] [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: 03/14/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/25/2022]
Abstract
Food-processing and pharmaceutical industries share a lot of stability issues against the same physical, chemical, and microbiological phenomena. They also share some solutions to improve the stability as the use of preservatives and packaging. Ecological concerns lead to the development of tremendous innovations in food. Some of these innovations could also be beneficial in the pharmaceutical domain. The objective of this review is to evaluate the potential application of these findings in the pharmaceutical field and the main limits in terms of toxicity, environmental, economic and regulatory issues. The principal factors influencing the shelf-life were highlighted through the description of the stability studies usually performed in the pharmaceutical industry (according to European guidelines). To counter those factors, different solutions are currently available as preservatives and specific packaging. They were described and debated with an overview of recent food innovations in each field. The limits of the current solutions in the pharmaceutical field and the innovation in the food field have inspired a critical pharmaceutical outlook. The active and intelligent packaging for active pharmaceutical ingredients of the future is imagined.
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Affiliation(s)
- Célia Boukoufi
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France; Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | | | | | - Jean Vigneron
- Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France.
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36
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Wang XH, Song XJ, Zhang DJ, Li ZJ, Wang HJ. Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Pourshahbazi H, Javanmard dakheli M, Salehirad A, farhadi S. Novel oxygen scavenger screw-cap for shelf-life improvement in virgin olive oil packaging during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01358-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging. Bioinorg Chem Appl 2022; 2022:7557825. [PMID: 35287316 PMCID: PMC8917952 DOI: 10.1155/2022/7557825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 02/07/2022] [Indexed: 02/08/2023] Open
Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
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39
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Kordjazi Z, Ajji A. Development of TiO2 photocatalyzed EC/HTPB based oxygen scavenging mats by electrospinning method for packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100801] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Flórez M, Guerra-Rodríguez E, Cazón P, Vázquez M. Chitosan for food packaging: Recent advances in active and intelligent films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107328] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100771] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Martín-Mateos MJ, Amaro-Blanco G, Manzano R, Andrés AI, Ramírez R. Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder. FOOD SCI TECHNOL INT 2022; 29:318-330. [PMID: 35225018 DOI: 10.1177/10820132221082866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified atmosphere packaging) for up to 150 days. Five dry-cured shoulders from Iberian pigs were used. Slices of these dry-cured shoulders were randomly packaged in MAP conditions. An active packaging (AP) with oxygen scavengers was evaluated to reduce the level of oxygen within the headspace as close to 0% as possible. AP was compared to a Control Treatment (C) (without scavenger). Sliced dry-cured Iberian shoulder in AP showed lower thiobarbituric acid reactive substances values (TBARS) than control packages after 150 days of storage, and in general, volatile compounds derived from lipid oxidation, increased in C packages, whereas these remained steady in AP. Therefore, AP was effective to decrease the development of lipid oxidation during storage. In contrast, AP was not effective in preserving color changes, although no sensory differences between treatments were appreciated by the panelists.
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Affiliation(s)
- Maria Jesús Martín-Mateos
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - Gonzalo Amaro-Blanco
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - Raquel Manzano
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain
| | - Ana I Andrés
- Food Technology, School of Agricultural Engineering in Badajoz, University of Extremadura, Badajoz, Spain
| | - Rosario Ramírez
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Badajoz, Spain.,Food Technology, School of Agricultural Engineering in Badajoz, University of Extremadura, Badajoz, Spain
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43
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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44
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Effects of incorporation of pure or multicomponent active agents in biopolymers for food packaging using supercritical CO2. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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45
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46
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Liu C, Pei R, Heinonen M. Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions. Food Chem 2022; 369:130879. [PMID: 34455319 DOI: 10.1016/j.foodchem.2021.130879] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 07/13/2021] [Accepted: 08/15/2021] [Indexed: 01/29/2023]
Abstract
Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the research on FBPIs as emulsifiers and various modification methods to improve the emulsifying functionalities. The emulsifying activities of FBPIs depend on several physiochemical characteristics (e.g. solubility, surface hydrophobicity, surface charge, interfacial activity). Physical modifications, especially via linking FBPIs electrostatically to polysaccharides can effectively increase the interfacial layer thickness/compactness and maintain the interfacial protein adsorption. Chemical modifications of FBPIs (e.g. acetylation and Maillard reaction) could improve the interfacial activity and affect the droplet-size distribution. Enzymatic modifications, usually either via hydrolysis or cross-linking, help to optimize the molecular size, solubility, and surface hydrophobicity of FBPIs. It is critical to consider the lipid/protein oxidative stability and physical stability when optimizing the emulsifying functionality of FBPIs. With suitable modifications, FBPI can serve as a promising emulsifier in food production.
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Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Ruisong Pei
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Babcock Hall, Madison, WI 53705, USA
| | - Marina Heinonen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, Helsinki 00790, Finland
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47
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Zhou YH, Mujumdar AS, Vidyarthi SK, Zielinska M, Liu H, Deng LZ, Xiao HW. Nanotechnology for Food Safety and Security: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yu-Hao Zhou
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Poland
| | - Huilin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li-Zhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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48
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Khan MR, Di Giuseppe FA, Torrieri E, Sadiq MB. Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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49
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Dumitriu RP, Stoleru E, Mitchell GR, Vasile C, Brebu M. Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications. Molecules 2021; 26:5498. [PMID: 34576969 PMCID: PMC8469439 DOI: 10.3390/molecules26185498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/30/2022] Open
Abstract
Antioxidant activity is an important feature for food contact materials such as packaging, aiming to preserve freshness and retard food spoilage. Common bioactive agents are highly susceptible to various forms of degradation; therefore, protection is required to maintain functionality and bioavailability. Poly(ε-caprolactone) (PCL), a biodegradable GRAS labeled polymer, was used in this study for encapsulation of α-tocopherol antioxidant, a major component of vitamin E, in the form of electrospun fibers. Rheological properties of the fiber forming solutions, which determine the electrospinning behavior, were correlated with the properties of electrospun fibers, e.g., morphology and surface properties. Interactions through hydrogen bonds were evidenced between the two components. These have strong effect on structuration of macromolecular chains, especially at low α-tocopherol amounts, decreasing viscosity and elastic modulus. Intra-molecular interactions in PCL strengthen at high α-tocopherol amounts due to decreased solvation, allowing good structural recovery after cease of mechanical stress. Morphologically homogeneous electrospun fibers were obtained, with ~6 μm average diameter. The obtained fibers were highly hydrophobic, with fast release in 95% ethanol as alternative simulant for fatty foods. This induced good in vitro antioxidant activity and significant in vivo reduction of microbial growth on cheese, as determined by respirometry. Therefore, the electrospun fibers from PCL entrapping α-tocopherol as bioactive agent showed potential use in food packaging materials.
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Affiliation(s)
- Raluca P. Dumitriu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (R.P.D.); (E.S.); (C.V.)
| | - Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (R.P.D.); (E.S.); (C.V.)
| | - Geoffrey R. Mitchell
- Centre for Rapid and Sustainable Product Development, Institute Polytechnic of Leiria, Rua de Portugal, 2430-028 Marinha Grande, Portugal;
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (R.P.D.); (E.S.); (C.V.)
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania; (R.P.D.); (E.S.); (C.V.)
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Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings). Foods 2021; 10:foods10092088. [PMID: 34574198 PMCID: PMC8468636 DOI: 10.3390/foods10092088] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/27/2021] [Accepted: 09/01/2021] [Indexed: 12/16/2022] Open
Abstract
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.
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