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Liu Z, Zhang M, Hao Y, Hu W, Zhu W, Wang H, Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13343. [PMID: 38629458 DOI: 10.1111/1541-4337.13343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 03/13/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
Innovations in food packaging systems could meet the evolving needs of the market; emerging concepts of non-migrating technologies reduce the negative migration of preservatives from packaging materials, extend shelf life, and improve food quality and safety. Non-migratory packaging activates the surface of inert materials through pretreatment to generate different active groups. The preservative is covalently grafted with the resin of the pretreated packaging substrate through the graft polymerization of the monomer and the coupling reaction of the polymer chain. The covalent link not only provides the required surface properties of the material for a long time but also retains the inherent properties of the polymer. This technique is applied to the processing for durable, stable, and easily controllable packaging widely. This article reviews the principles of various techniques for packaging materials, surface graft modification, and performance characterization of materials after grafting modification. Potential applications in the food industry and future research trends are also discussed.
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Affiliation(s)
- Zhuolin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Mengmeng Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Yi Hao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Wenqing Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Weizhong Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - He Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
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Farhan N, Rageh Al-Maleki A, Ataei S, Muhamad Sarih N, Yahya R. Synthesis, DFT study, theoretical and experimental spectroscopy of fatty amides based on extra-virgin olive oil and their antibacterial activity. Bioorg Chem 2023; 135:106511. [PMID: 37027951 DOI: 10.1016/j.bioorg.2023.106511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/04/2023]
Abstract
Medication products from natural materials are preferred due to their minimal side effects. Extra-virgin olive oil (EVOO) is a highly acclaimed Mediterranean diet and a common source of lipids that lowers morbidity and disease severity. This study synthesised two fatty amides from EVOO: hydroxamic fatty acids (FHA) and fatty hydrazide hydrate (FHH). The Density Functional Theory (DFT) was applied to quantum mechanics computation. Nuclear magnetic resonance (NMR), Fourier transforms infrared (FTIR), and element analysis were used to characterise fatty amides. Likewise, the minimum inhibitory concentration (MIC) and timing kill assay were determined. The results revealed that 82 % for FHA and 80 % for FHH conversion were achieved. The amidation reagent/EVOO ratio (mmol: mmol) was 7:1, using the reaction time of 12 h and hexane as an organic solvent. The results further revealed that fatty amides have high antibacterial activity with low concentration at 0.04 μg/mL during eight h of FHA and 0.3 μg/mL during ten h of FHH. This research inferred that FHA and FHH could provide an alternative and effective therapeutic strategy for bacterial diseases. Current findings could provide the basis for the modernisation/introduction of novel and more effective antibacterial drugs derived from natural products.
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Rahman ML, Sarjadi MS, Sarkar SM, Walsh DJ, Hannan JJ. Poly(hydroxamic acid) resins and their applications. Coord Chem Rev 2022. [DOI: 10.1016/j.ccr.2022.214727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li S, Fan M, Deng S, Tao N. Characterization and Application in Packaging Grease of Gelatin-Sodium Alginate Edible Films Cross-Linked by Pullulan. Polymers (Basel) 2022; 14:polym14153199. [PMID: 35956713 PMCID: PMC9371049 DOI: 10.3390/polym14153199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 11/21/2022] Open
Abstract
Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.
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Affiliation(s)
- Shuo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-65-710-706
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Yu Z, Lu L, Lu L, Pan L, Qiu X, Tang Y. Development and antioxidation of metal ion chelating packaging film. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Non-migrating active antibacterial packaging and its application in grass carp fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Dzhardimalieva GI, Uflyand IE. Synthetic Methodologies for Chelating Polymer Ligands: Recent Advances and Future Development. ChemistrySelect 2018. [DOI: 10.1002/slct.201802516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Gulzhian I. Dzhardimalieva
- Laboratory of MetallopolymersThe Institute of Problems of Chemical Physics RAS Academician Semenov avenue 1, Chernogolovka, Moscow Region 142432 Russian Federation
| | - Igor E. Uflyand
- Department of ChemistrySouthern Federal University B. Sadovaya str. 105/42, Rostov-on-Don 344006 Russian Federation
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Lin Z, Goddard JM. Photocurable coatings prepared by emulsion polymerization present chelating properties. Colloids Surf B Biointerfaces 2018; 172:143-151. [PMID: 30145460 DOI: 10.1016/j.colsurfb.2018.08.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 08/10/2018] [Accepted: 08/13/2018] [Indexed: 10/28/2022]
Abstract
Herein, we present a method to synthesize a photocurable metal chelating copolymer coating via emulsion polymerization to enable a facile coat/cure preparation of metal chelating materials. The copolymer coating was a poly(n-butyl acrylate) based polymer (79 mol %) synthesized by emulsion polymerization, with iminodiacetic acid (2 mol %) and benzophenone moieties (19 mol %) to impart metal chelating and photocrosslinking properties, respectively. The copolymer was applied onto polypropylene films and was photocured (365 nm, 225 mW/cm2, 180 s) to produce metal chelating film. The resulting metal chelating film had activity towards Fe3+ by chelating 10.9 ± 1.9 nmol/cm2, 47.9 ± 5.3 nmol/cm2, and 156.0 ± 13.8 nmol/cm2 of Fe3+ at pH 3.0, pH 4.0, and pH 5.0, respectively. The metal chelating film controlled transition metal induced ascorbic acid degradation by extending half-life of ascorbic acid degradation from 6 days to 20 days at pH 3.0, and from 3 days to 6 days at pH 5.0, demonstrating its potential as an antioxidant active packaging material. Despite the introduction of polar iminodiacetic acid chelating moieties, the poly(n-butyl acrylate) based coatings retained low surface energies (24.0 mN/m) necessary to mitigate fouling and enable product release in packaging applications. This work overcomes a major knowledge gap in the area of functional coatings, by demonstrating a method by which critical properties such as control of surface energy, retention of mechanical properties, and scalability are integrated into the structure of a functional coating. The photocurable polymer coatings as reported here enable scalable production of active materials with metal chelating functionality, with applications in water treatment, trace metal detection, protein purification, and active packaging.
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Affiliation(s)
- Zhuangsheng Lin
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA
| | - Julie M Goddard
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA.
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Vilela C, Kurek M, Hayouka Z, Röcker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CS. A concise guide to active agents for active food packaging. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.006] [Citation(s) in RCA: 219] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3939-3948. [PMID: 29629560 DOI: 10.1021/acs.jafc.8b00677] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and tocopherols is due to the ability of amino-group-containing phospholipids (e.g., phosphatidylethanolamine (PE) and phosphatidylserine (PS)) to convert oxidized tocopherol back into tocopherols. This study shows the effect of PE and PS on the antioxidant activity of different tocopherol homologues in oil-in-water emulsions. Effect of emulsifier type on the interaction between tocopherols and phospholipids was also studied. δ-Tocopherol and PE exhibited greater antioxidant activity as compared to α-tocopherol and PE. PS displayed 1.5-3 times greater synergism than PE with Tween 20 as emulsifier whereas both PE and PS had a similar antioxidant activity in the presence of α-tocopherol when bovine serum albumin was used as the emulsifier. This study is the first to show that PE and PS can act synergistically with tocopherols to inhibit lipid oxidation in oil-in-water emulsions and can present a new clean label antioxidant strategy for food emulsions.
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Affiliation(s)
- Gautam K Samdani
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - D Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Eric A Decker
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
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12
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Barriers and Chemistry in a Bottle: Mechanisms in Today’s Oxygen Barriers for Tomorrow’s Materials. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7070665] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2829-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Roman MJ, Decker EA, Goddard JM. Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5574-5582. [PMID: 27310107 DOI: 10.1021/acs.jafc.6b01933] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer "clean" label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin. Polyphenol coated PP exhibited both metal chelating (39.3 ± 2.5 nmol Fe(3+) cm(-2), pH 4.0) and radical scavenging (up to 52.9 ± 1.8 nmol Trolox eq cm(-2)) capacity, resulting in dual antioxidant functionality to inhibit lipid oxidation and lycopene degradation in emulsions. Nonmigratory polyphenol coated PP inhibited ferric iron promoted degradation better than soluble chelators, potentially by partitioning iron from the emulsion droplet interface. This work demonstrates that polyphenol coatings can be designed for advanced material chemistry solutions in active food packaging.
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Affiliation(s)
- Maxine J Roman
- Department of Food Science, University of Massachusetts , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Julie M Goddard
- Department of Food Science, University of Massachusetts , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
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Lin Z, Roman MJ, Decker EA, Goddard JM. Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4606-4617. [PMID: 27243793 DOI: 10.1021/acs.jafc.6b01128] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The introduction of metal-chelating ligands to the food-contact surface of packaging materials may enable the removal of synthetic chelators (e.g., ethylenediamine tetra-acetic acid (EDTA)) from food products. In this study, the metal-chelating ligand iminodiacetate (IDA) was covalently grafted onto polypropylene surfaces to produce metal-chelating active-packaging films. The resulting films were able to chelate 138.1 ± 26 and 210.0 ± 28 nmol/cm(2) Fe(3+) and Cu(2+) ions, respectively, under acidic conditions (pH 3.0). The films demonstrated potent antioxidant efficacy in two model food systems. In an emulsified-oil system, the chelating materials extended the lag phase of both lipid hydroperoxide and hexanal formation from 5 to 25 days and were as effective as EDTA. The degradation half-life of ascorbic acid in an aqueous solution was extended from 5 to 14 days. This work demonstrates the potential application of surface-grafted chelating IDA ligands as effective antioxidant active food-packaging materials.
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Affiliation(s)
- Zhuangsheng Lin
- Department of Food Science, University of Massachusetts, Chenoweth Lab , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Maxine J Roman
- Department of Food Science, University of Massachusetts, Chenoweth Lab , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Lab , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Julie M Goddard
- Department of Food Science, University of Massachusetts, Chenoweth Lab , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
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Xu YF, Wang MZ, Wu QC, Zhou X, Ge XW. Synthesis and morphology control of raspberry-like poly(ethylene terephthalate)/polyacrylonitrile microspheres. CHINESE CHEM LETT 2016. [DOI: 10.1016/j.cclet.2015.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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