Novel food packaging materials including plant-based byproducts: A review

Effect of film-forming solution pH on the mechanical, barrier, and biological characteristics of chitosan/Piper betel L. leaf extract coating film for mango preservation

The present work aimed to investigate the effect of film-forming solution pH on characteristics of chitosan (CH) - Piper betel L. leaf extract (PBe) coating films and their potential applications in mango preservation. The coating films were fabricated from CH-PBe solutions in the pH range of 3-5 using a solvent evaporation technique. The analysis results (DSC and FTIR) demonstrate higher miscibility, better compatibility, and tighter intermolecular interactions between CH and active compounds in the film matrix prepared at low pH. The mechanical and barrier properties of the CH-PBe film significantly decreased with increasing pH value. Varying the film-forming pH insignificantly affected the antioxidant activity and antibacterial inhibition against Staphylococcus aureus (Gram-positive) of the resultant films. However, Escherichia coli (Gram-negative) was less vulnerable to the blend film prepared at the higher pH medium. The coating solution at pH 4 proved suitable for preserving 'Tu Quy' mangoes, according to the observation of color changes, accumulated decay rate, respiration rate, ripening index, and other related factors. The findings of this work reveal the importance of pH control in producing CH-PBe coating films for mango preservation and provide more insights into pH-affected interactions between CH matrix and polyphenols in PBe.

Biocompatible film based on protein/polysaccharides combination for food packaging applications: A comprehensive review

Protein and polysaccharides are the mostly used biopolymers for developing packaging film and their combination-based composite produced better quality film compared to their single counterpart. The combination of protein and polysaccharides are superior owing to the better physical properties like water resistance, mechanical and barrier properties of the film. The protein/polysaccharide-based composite film showed promising result in active and smart food packaging regime. This work discussed the recent advances on the different types of protein/polysaccharide combinations used for making bio-based sustainable packaging film formulation and further utilized in food packaging applications. The fabrication and properties of various protein/polysaccharide combination are comprehensively discussed. This review also presents the use of the multifunctional composite film in meat, fish, fruits, vegetables, milk products, and bakery products, etc. Developing composite is a promising approach to improve physical properties and practical applicability of packaging film. The low water resistance properties, mechanical performance, and barrier properties limit the real-time use of biopolymer-based packaging film. The combination of protein/polysaccharide can be one of the promising solutions to the biopolymer-based packaging and thus recently many works has been published which is suitable to preserve the shelf life of food as well trace the food spoilage during food storage.

Emerging Nano/Microporous Architectures for Food Hazards: New Strategies for Precise Inspection and New Principles for Controllable Regulation

The big progress of materials science along with chemical engineering and biotechnology has significantly promoted interdisciplinary development, achieving advanced analytical methodologies, improved inspection performance, as well as promising regulation principles for food safety. The very recent progress on nano/microporous architectures for agri-food science, including new strategies for precise inspection and new principles for controllable regulation of food hazards, are summarized and discussed. Major attention is paid to the newly emerged porous architectures with their derivative nano/microstructures contributing to food safety through their instinctive advantages including special material surface, extraordinary porous structure, ease-of-modification, and excellent diversity and variability. This review clearly and logically displays the research road maps and development trends for current food safety issues and give suggestive directions for future outlook as well as the bottleneck problems to be solved, not only smart inspection and analysis but also elimination and control of ever-emerging food hazards.

Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits

The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.

Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm

An economical and effective storage solution has been designed in this work for the storage of postharvest fruits and vegetables. Musa acuminata or banana has a shelf life of 5-6 days in open uncontrolled environment. This article reports a storage solution of M. acuminata in a controlled enclosure containing titanium oxide (TiO2 )-coated inner walls and irradiated with ultraviolet ray of band "C," an air filtration unit, 5% by volume potassium permanganate (KMnO4 ) solution in a clay pot, grow lights, and activated charcoal granules. The same fruit was kept in an uncontrolled environment too. The percentages of dark spots on banana (M. acuminata) upon storage in controlled and uncontrolled environments have been estimated using an image-processing algorithm. The prediction of dark spots was conducted using multi-linear and multivariate polynomial regression. Experimentation with optimum process parameters obtained with genetic algorithm resulted in a shelf life extension of 6 days as compared to its storage in an uncontrolled environment. The setup can be used in vegetable and fruit markets for the extension of shelf life of postharvest perishable items in a compact and cost-effective manner. The setup does not use any refrigeration process thereby decreasing energy requirement.

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan-vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.

Applications and safety aspects of bioactives obtained from by-products/wastes

Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bioactives obtained from by-products or wastes can be utilized by new end-users by considering the safety aspects. It has been reported that physical, biological, and chemical safety features of raw materials, instruments, environment, and processing methods should be assessed before and during valorization. It has also been indicated that meat by-products/wastes including collagen, gelatin, polysaccharides, proteins, amino acids, lipids, enzymes and chitosan; dairy by-products/wastes including whey products, buttermilk and ghee residue; fruit and vegetable by-products/wastes such as pomace, leaves, skins, seeds, stems, seed oils, gums, fiber, polyphenols, starch, cellulose, galactomannan, pectin; cereal by-products/wastes like vitamins, dietary fibers, fats, proteins, starch, husk, and trub have been utilized as animal feed, food supplements, edible coating, bio-based active packaging systems, emulsifiers, water binders, gelling, stabilizing, foaming or whipping agents. This chapter will explain the safety aspects of bioactives obtained from various by-products/wastes. Additionally, applications of bioactives obtained from by-products/wastes have been included in detail by emphasizing the source, form of bioactive compound as well as the effect of said bioactive compound.

Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review

Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.

Valorization of fruit and vegetable processing by-products/wastes

Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, potato peel, olive mill wastewater, olive pomace and olive leaves are the main by-products that are produced during processing. Besides conventional techniques, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction (sub-critical water extraction), supercritical fluid extraction, enzyme-assisted extraction, and fermentation are emerging tools for the recovery of target compounds. On the other hand, in the view of valorization, it is possible to use them in active packaging applications, as a source of bioactive compound (oil, phenolics, carotenoids), as functional ingredients and as biofertilizer and biogas sources. This chapter explains the production of fruit and vegetable processing by-products/wastes. Moreover, the valorization of functional compounds recovered from the fruit and vegetable by-products and wastes is evaluated in detail by emphasizing the type of the by-products/wastes, functional compounds obtained from these by-products/wastes, their extraction conditions and application areas.

Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.

A facile strategy to fabricate high-barrier, water- and oil-repellent paper with carboxymethyl cellulose/collagen fiber/modified polyvinyl alcohol

Due to the increasingly serious environmental and human health hazards brought by traditional food packaging materials, paper-based packaging materials have become increasingly popular among consumers in recent years. Currently, the fabrication of fluorine-free degradable water- and oil-repellent paper using low-cost bio-based polymers by a simple method is a hot subject in the field of food packaging. In this work, we used carboxymethyl cellulose (CMC), collagen fiber (CF), and modified polyvinyl alcohol (MPVA) to create coatings that were impervious to water and oil. The homogeneous mixture of CMC and CF generated electrostatic adsorption to impart excellent oil repellency to the paper. PVA was chemically modified by sodium tetraborate decahydrate, and the MPVA coating imparted excellent water-repellent properties to the paper. Finally, the water- and oil-proof paper showed excellent water repellency (Cobb value: 1.12 g/m²), oil repellency (kit rating: 12/12), low air permeability (0.3 μm/Pa·s), and stronger mechanical properties (4.19 kN/m). This non-fluorinated degradable water- and oil-repellent paper with high barrier properties prepared by a convenient method is expected to be in widespread use in the food packaging field.

The potential of citrus by-products in the development of functional food and active packaging

Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, and peels (flavedo and albedo), are produced in large amounts each year. Those by-products have an important economic value due to the high content on bioactive compounds, namely phenolic compounds and carotenoids, and are considered a valuable bio-resource for potential applications in the food industry. However, green extraction techniques are required to ensure their sustainability. This chapter addresses the main components of citrus by-products and their recent applications in food products and active food packaging, towards a circular economy. In addition, the concern regarding citrus by-products contamination (e.g. with pesticides residues and mycotoxins) is also discussed.

Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging

A novel absorbent pad based on polyvinyl alcohol (PVA)/gellan gum/citric acid (CA) composite with incorporated Perilla leaf oil (PO) nanoemulsion was prepared and characterized. The esterification between PVA and CA and strong hydrogen bonds were detected. The PVA improved the tensile strength and elongation at break by 110% and 73%, respectively, whereas PO concentration ≤ 1.5 % (w/v) had little effect on the material properties. The CA and PO nanoemulsion loaded in the pads showed good antioxidant activity, and the pads with PO concentration ≥ 1.5 % (w/v) had effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. The results of chilled chicken storage experiments indicated that the pad with 1.5% (w/v) PO nanoemulsion extended the shelf life of chicken to at least 9 days, demonstrating that the developed absorbent pads are potential materials for chilled chicken storage packing.

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and ε-polylysine based on mussel-inspired strategy

Constructing biodegradable food packaging with good mechanics, gas barrier and antibacterial properties to maintain food quality is still challenge. In this work, mussel-inspired bio-interface emerged as a tool for constructing functional multilayer films. Konjac glucomannan (KGM) and tragacanth gum (TG) with physical entangled network are introduced in the core layer. Cationic polypeptide ε-polylysine (ε-PLL) and chitosan (CS) producing cationic-π interaction with adjacent aromatic residues in tannic acid (TA) are introduced in the two-sided outer layer. The triple-layer film mimics the mussel adhesive bio-interface, where cationic residues in outer layers interact with negatively charged TG in the core layer. Furthermore, a series of physical tests showed excellent performance of triple-layer film with great mechanical properties (tensile strength (TS): 21.4 MPa, elongation at break (EAB): 7.9 %), UV-shielding (almost 0 % UV transmittance), thermal stability, water, and oxygen barrier (oxygen permeability (OP): 1.14 × 10^-3 g/m s Pa and water vapor permeability (WVP): 2.15 g mm/m² day kPa). In addition, the triple-layer film demonstrated advanced degradability, antimicrobial functions, and presented good moisture-proof performance for crackers, which can be potentially applied as dry food packaging.

Quality Parameters of PE-Pomace Based Membranes

This paper presents the results of research on selected mechanical and physical properties of polyethylene membranes containing 50% of the plant fraction obtained as waste from an edible oil press. The produced biomembranes were characterized by low tensile strength (2.02-4.28 MPa). The addition of plant material will not adversely affect the barrier properties such as water vapor permeability or the contact angle. Additionally, there was a discoloration of the characteristics affecting the shrinkage of the membrane. The presence of the plant component clearly lowered the shrinkage of the material. This research is important and provides valuable knowledge on the possibilities of using plant waste and the direction of the potential application of the materials produced with their use.

The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added

The need to replace conventional, usually single-use, packaging materials, so important for the future of resources and of the environment, has propelled research towards the development of packaging-based on biopolymers, fully biodegradable and even edible. The current study furthers the research on development of such films and tests the modification of the properties of the previously developed biopolymeric material, by adding 10, respectively 20% w/v essential oils of lemon, grapefruit, orange, cinnamon, clove, mint, ginger, eucalypt, and chamomile. Films with a thickness between 53 and 102 µm were obtained, with a roughness ranging between 147 and 366 nm. Most films had a water activity index significantly below what is required for microorganism growth, as low as 0.27, while all essential oils induced microbial growth reduction or 100% inhibition. Tested for the evaluation of physical, optical, microbiological or solubility properties, all the films with the addition of essential oil in the composition showed improved properties compared to the control sample.

Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation

An active coating is one of the best ways to maintain the good quality and sensory properties of fruits. A new active coating was prepared by incorporating curcumin and phloretin into the konjac glucomannan matrix (KGM-Cur-Phl). The fourier infrared spectroscopy, rheology and differential scanning calorimetry confirmed the successful fabrication of this coating. This coating showed excellent antioxidant activity revealed by the 95.03% of ABTS radicals scavenging ratio and 99.67% of DPPH radicals scavenging ratio. The result of bacteria growth curves showed that it could effectively inhibit the growth of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella typhimurium. The results of firmness, titratable acid and pH showed that it effectively prolonged the shelf life of kumquat. A novel konjac glucomannan-based active coating was provided.

The fourth industrial revolution in the food industry-part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Biopolymer-based functional blend films were prepared using pullulan and gelatin with functional fillers of sulfur nanoparticles (SNPs) and grape seed extract (GSE). A mixture of pullulan/gelatin (1:1) produced a compatible but slightly translucent free-standing film. SNPs capped with enoki mushroom extract and GSE were added as functional fillers to improve the properties (physical and functional) of the pullulan/gelatin-based film. The addition of SNP and GSE significantly (p < 0.05) boosted the UV-light barrier, water vapor barrier, and oxygen barrier properties of the pullulan/gelatin films. The mechanical performance of the pullulan/gelatin-based films was slightly decreased (∼10%), whereas the addition of fillers did not significantly affect the hydrophobicity and thermal stability. The addition of SNP provided the antimicrobial function against foodborne pathogenic bacteria, L. monocytogenes and E. coli, while GSE provided a powerful antioxidant activity to the pullulan/gelatin-based film. Therefore, pullulan/gelatin-based composite films with better UV, water vapor, and oxygen barrier properties and enhanced antioxidant and antibacterial properties are expected to have high utility in active food packaging applications.

Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.