Development of active polyvinyl alcohol/β-cyclodextrin composites to scavenge undesirable food components

Cellulose nanofibrils and silver nanoparticles enhances the mechanical and antimicrobial properties of polyvinyl alcohol nanocomposite film

Recent findings of microplastics in marine food such as fish, crabs and shrimps necessitate the need to develop biodegradable packaging materials. This study reports on the development of a biodegradable packing material from cellulose nanofibril-polyvinyl alcohol nanocomposite embedded with silver nanoparticles. Microcrystalline cellulose was isolated from sugarcane bagasse via the kraft process followed by conversion of cellulose I to cellulose II using NaOH/urea/water solution. The nanofibrils were then isolated using (2,2,6,6-Tetramethylpiperidin-1-yl) oxyl (TEMPO) and used as a reinforcing element in polyvinyl alcohol composite prepared through solvent casting. The tensile strength, water solubility, optical properties, water vapor permeability and wettability of the prepared films were then evaluated. The antimicrobial potency of the films was evaluated using the disc diffusion antimicrobial assay against selected microorganisms.

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.

Tunable and tough porous chitosan/β-cyclodextrin/tannic acid biocomposite membrane with mechanic, antioxidant, and antimicrobial properties

Herein, tannic acid (TA)-reinforced chitosan (CHS)/β-cyclodextrin (β-CD) biocomposite membranes were prepared by TA solution incubating treatment. The functional groups, crystal structure, and morphological characterizations of the prepared biocomposite membranes were investigated using various methods. The biocomposite membranes were investigated in terms of their wettability, porosity, swelling degree, and water uptake. In vitro antioxidant investigation was carried out through DPPH assay. Moreover, the prepared biocomposite membranes were evaluated for their antimicrobial ability against three different microbial species. The introduction of TA effectively improved the swelling behavior, mechanical strength, and porosity of the biocomposite membranes. TA increased the tensile strength from 0.7 ± 0.2 MPa to a maximum of 2.2 ± 0.6 MPa and elongation at break from 26.9 ± 0.7% to a maximum of 36.7 ± 3.5%. The biocomposite membranes showed an initial burst release of TA (~40%) within 6 h, followed by a gradual release of 100% by 18 h. Furthermore, the introduction of TA into the biocomposite membranes further improved the antimicrobial activities against both bacteria and yeast, as well as the in vitro antioxidant potential. As a consequence, the prepared biocomposite membranes could potentially be used as scaffold in broaden biomedical fields due to their adaptable structure, porosity, greatly antioxidant, and antimicrobial activity.

The Synthesis of Poly(Vinyl Alcohol) Grafted with Fluorinated Protic Ionic Liquids Containing Sulfo Functional Groups

There has been an ongoing need to develop polymer materials with increased performance as proton exchange membranes (PEMs) for middle- and high-temperature fuel cells. Poly(vinyl alcohol) (PVA) is a highly hydrophilic and chemically stable polymer bearing hydroxyl groups, which can be further altered. Protic ionic liquids (proticILs) have been found to be an effective modifying polymer agent used as a proton carrier providing PEMs' desirable proton conductivity at high temperatures and under anhydrous conditions. In this study, the novel synthesis route of PVA grafted with fluorinated protic ionic liquids bearing sulfo groups (-SO₃H) was elaborated. The polymer functionalization with fluorinated proticILs was achieved by the following approaches: (i) the PVA acylation and subsequent reaction with fluorinated sultones and (ii) free-radical polymerization reaction of vinyl acetate derivatives modified with 1-methylimidazole and sultones. These modifications resulted in the PVA being chemically modified with ionic liquids of protic character. The successfully grafted PVA has been characterized using ¹H, ¹⁹F, and ¹³C-NMR and FTIR-ATR. The presented synthesis route is a novel approach to PVA functionalization with imidazole-based fluorinated ionic liquids with sulfo groups.

History of cyclodextrin-based polymers in food and pharmacy: a review

Cyclodextrins are glucose macrocycles whose inclusional capabilities towards non-polar solutes can be modulated with the help of other macrostructures. The incorporation of cyclodextrin moieties into larger structures produces five types of new materials: crosslinked networks, functionalized chains, amphiphilic cyclodextrins, polyrotaxanes and nanocomposites. This review presents crosslinking and grafting to prepare covalently-attached cyclodextrins, and applications in the food and pharmaceutical sectors, from an historical point of view. In food science, applications include debittering of juices, retention of aromas and release of preservatives from packaging. In biomedical science, cyclodextrin polymers are applied classically to drug release, and more recently to gene delivery and regenerative medicine. The remarkable points are: 1) epichlorohydrin and diisocyanates have been extensively used as crosslinkers since the 1960s, but during the last two decades more complex cyclodextrin polymeric structures have been designed. 2) The evolution of cyclodextrin polymers matches that of macromolecular materials with regard to complexity, functionality and capabilities. 3) The use of cyclodextrin polymers as sorbents in the food sector came first, but smart packaging is now an active challenge. Cyclodextrins have also been recently used to design treatments against the coronavirus disease 2019 (COVID-19).

Development of Biodegradable Films Loaded with Phages with Antilisterial Properties

The inhibitory and bactericidal capacity of Listex P100 bacteriophage has been studied against different concentrations of Listeria monocytogenes in stationary and exponential phases. Three different matrices were employed to developed films incorporating Listex P100: (1) sodium caseinate, (2) sodium alginate mixed with gelatin, and (3) polyvinyl alcohol (PVOH). All the films were successfully developed by casting at room temperature. These active biodegradable films were optical, structural, and thermally characterized, and their antimicrobial capacities against L. monocytogenes were studied. The incorporation of phages did not affect the morphology, colour, opacity, and thermal stability of polymers. The antimicrobial analysis revealed the bacteriophage presented a high antimicrobial capacity against L. monocytogenes in the stationary phase (4.40 and 6.19 log reduction values or bactericide effect depending on the initial inoculum of the pathogen). Developed films showed antimicrobial capacity close to 1 log after 24 h of incubation at 30 °C. The effectiveness of PVOH films was greater under refrigeration conditions, reaching 2 log reduction after eight days of incubation. The use of these films as a coating in a food or as part of a packaging could improve food safety against the growth of pathogenic microorganisms such as Listeria monocytogenes.

Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging

Cast films obtained from polyvinyl alcohol (PVOH) blended with casein hydrolysates (HCas) in a weight ratio of 1:1 were employed to carry nisin-producing L. lactis and phytic acid in order to broaden the antimicrobial spectrum of L. lactis to Gram-positive and Gram-negative spoilage and pathogen bacteria. For this purpose, the effect of the antimicrobial activity of various film formulations and combinations of films on the growth of E. coli at 37 °C for 24 h was studied. The film system that showed antimicrobial activity against Gram-negative bacteria consisted of phytic acid and L. lactis incorporated in separate films. When the active agents were in the same film the viability of L. lactis decreased considerably and it did not exert antimicrobial activity against the bacterium. Therefore, the combination of L. lactis and phytic acid in separate films was chosen as the reliable system, and the effect of its activity on the growth of Gram-negative bacteria (E. coli, Salmonella enterica, and Pseudomonas fluorescens) and Gram-positive bacteria (Listeria monocytogenes) in liquid culture medium was tested at refrigeration temperature (4 °C), and with simulated breaks in the cold chain (14 °C and 24 °C). The survival of L. lactis in coexistence with these bacteria was also studied. The film system exerted an antimicrobial effect against the Gram-negative bacteria tested, and the activity depended on the bacteria and the temperature assayed. With regard to the antimicrobial activity against L. monocytogenes, phytic acid improved the antimicrobial capacity of L.lactis. The survival of L. lactis was maintained at 7-8 log (CFU/mL) culture in liquid medium throughout the storage period. The films developed were intended to be used as coatings in the design of a double-sided active bag for a non-fermented dairy product. The bags were filled with homemade preservative-free pastry cream, and the microbiological shelf life and evolution of pH of the packaged ready-to-eat food stored at 4 °C was studied for 20 days. The results showed a reduction in the growth of spoilage bacteria and therefore an increase in the shelf life of the packaged product. The films developed could be applied in the design of packages for perishable dairy foods in order to increase their microbiological shelf life.

Nonthermal Plasma Treatment Improves Uniformity and Adherence of Cyclodextrin-Based Coatings on Hydrophobic Polymer Substrates

Low surface energy substrates, which include many plastics and polymers, present challenges toward achieving uniform, adherent coatings, thus limiting intended coating function. These inert materials are common in various applications due to favorable bulk, despite suboptimal surface, properties. The ability to functionally coat low surface energy substrates holds broad value for uses across medicine and industry. Cyclodextrin-based materials represent an emerging, widely useful class of coatings, which have previously been explored for numerous purposes involving sustained release, enhanced sorption, and reversible reuse thereof. In this study, substrate exposure to nonthermal plasma was explored as a novel means to improve uniformity and adherence of cyclodextrin-based polyurethane coatings upon unreceptive polypropylene substrates. Plasma effects on substrates were investigated using contact angle goniometry and X-ray photoelectron spectroscopy (XPS). Plasma impact on coating uniformity was assessed through visualization directly and microscopically. Plasma effects on coating adhesion and bonding were studied with mechanical lap-shear testing and XPS, respectively. Substrate surface wettability and oxygen content increased with plasma exposure, and these modifications were associated with improved coating uniformity, adhesion, and interfacial covalent bonding. Findings demonstrate utility of, and elucidate mechanisms behind, plasma-based surface activation for improving coating uniformity, adherence, and performance on inert polymeric substrates.

Characterization and Evaluation of Ternary Complexes of Ascorbic Acid with γ-Cyclodextrin and Poly(vinyl Alcohol)

Ascorbic acid (AA) is a general antioxidant used in aqueous pharmaceutical formulations. However, in aqueous solutions, AA is unstable and easily oxidized when exposed to air, light and/or heat. Cyclodextrins are well known for their ability to form inclusion complexes with various compounds to improve their solubility and stability. Previous studies demonstrate that cyclodextrins preserve the antioxidant capacity of AA but data for γ-cyclodextrin (γCD) have not been reported. Poly(vinyl alcohol) (PVA) is a hydrophilic polymer widely used as a drug matrix in various pharmaceutical fields, but its application for drug stabilization is limited. This study aimed to investigate the protective ability of γCD on AA through the formation of ternary complexes with PVA. Binary (i.e., AA/γCD, AA/PVA and γCD/PVA) and ternary (i.e., AA/γCD/PVA) complexes were first confirmed. It was reported that those complexes were formed through interactions between the heterocyclic ring of AA, hydroxyl group of PVA and hydrophobic cavity of γCD. The hydrodynamic diameter of complexes was then studied. It was found that the diameter of γCD/PVA complexes increased with respect to the concentration of γCD. Higher γCD concentrations also resulted in increasing hydrodynamic diameters of the ternary complex. The presence of AA in ternary complexes interfered with the aggregation tendency of γCD/PVA binary complexes. Furthermore, the antioxidant capacity of AA in binary and ternary complexes was investigated. It was found that the presence of γCD preserved the antioxidant activity of AA, whereas PVA showed a contrasting effect. The influence of γCD and PVA concentration on antioxidant capacity was then studied through central composite design (CCD). Even though the concentration of γCD significantly affected the inhibition efficiency of the ternary complex, the insignificant influence of PVA could not be ignored. A promising protective ternary complex should consist of an optimized concentration of PVA and a high concentration of γCD.

Cucumis metuliferus Fruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging

A new active coating was developed by using Cucumis metuliferus fruit extract as antioxidant additive with the aim of obtaining an easy way to functionalize low-density polyethylene (LDPE) films for food packaging applications. Thus, an extraction protocol was first optimized to determine the total phenolic compounds and the antioxidant activity of CM. The aqueous CM antioxidant extract was then incorporated into cellulose acetate (CA) film-forming solution in different concentrations (1, 3 and 5 wt.%) to be further coated in corona-treated LDPE to obtain LDPE/CA-CM bilayer systems. CA and CA-CM film-forming solutions were successfully coated onto the surface of LDPE, showing good adhesion in the final bilayer structure. The optical, microstructural, thermal, mechanical and oxygen barrier performance, as well as the antioxidant activity, were evaluated. The active coating casted onto the LDPE film did not affect the high transparency of LDPE and improved the oxygen barrier performance. The antioxidant effectiveness of bilayer packaging was confirmed by release studies of Cucumis metuliferus from the cellulose acetate layer to a fatty food simulant. Finally, the LDPE/CA-CM active materials were also tested for their application in minimally processed fruits, and they demonstrated their ability to reduce the oxidation process of fresh cut apples. Thus, the obtained results suggest that CA-CM-based coating can be used to easily introduce active functionality to typically used LDPE at industrial level and enhance its oxygen barrier, without affecting the high transparency, revealing their potential application in the active food packaging sector to extend the shelf-life of packaged food by prevention of lipid oxidation of fatty food or by prevention fruit browning.

Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging

The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.

The classification and application of cyclodextrin polymers: a review

After introducing the concept of cyclodextrin polymers, their classification and applications have been summarized.

Development of Bilayer Biodegradable Composites Containing Cellulose Nanocrystals with Antioxidant Properties

The interest in the development of novel biodegradable composites has increased over last years, and multilayer composites allow the design of materials with functionality and improved properties. In this work, bilayer structures based on a coated zein layer containing quercetin and cellulose nanocrystals (CNC) over an extruded poly(lactic acid) (PLA) layer were developed and characterized. Bilayer composites were successfully obtained and presented a total thickness of approx. 90 µm. The coated zein layer and quercetin gave a yellowish tone to the composites. The incorporation of the zein layer containing CNC decreased the volatile release rate during thermal degradation. Regarding to mechanical properties, bilayer composites presented lower brittleness and greater ductility evidenced by a lower Young’s modulus and higher elongation values. Water permeability values of bilayer composites greatly increased with humidity and the zein coated layer containing quercetin increased this effect. Experimental data of quercetin release kinetics from bilayer structures indicated a higher release for an alcoholic food system, and the incorporation of cellulose nanocrystals did not influence the quercetin diffusion process.

Chemically and Thermally Crosslinked PVA-Based Membranes: Effect on Swelling and Transport Behavior

The novel poly(vinyl alcohol) (PVA)-based membranes were prepared using the two-step crosslinking approach: the chemical crosslinking of PVA using sulfosuccinic acid (SSA) (0-50 wt.%) and the thermal treatment (120-160 °C). The membrane composition and crosslinking temperature were optimized in terms of the mechanical and transport properties. The FTIR-ATR analysis revealed that the increase of the SSA concentration and crosslinking temperature resulted in the rise of the ester bond bands intensity due to the esterification reaction between PVA and SSA. As a consequence, the PVA-based membrane with 50 wt % SSA and crosslinked at 140 °C showed the reduced Young's modulus (from 1266.2 MPa to 1.4 MPa) and elongation at break (from 316% to 66%) in comparison with the pure PVA membrane. The studied swelling behavior of the obtained membranes revealed significantly higher water sorption than that in methanol and propal-2-ol whatever the crosslinking temperature. The performed studies provide a new way of tailoring the membrane physicochemical properties, in particular, the surface hydrophilicity. In addition, the obtained results are crucial for the design and elaboration of the polymer membranes for the pervaporative separation of the liquid-liquid mixtures, in particular, for the alcohol dehydration.

Cyclodextrin-Enabled Polymer Composites for Packaging †

Cyclodextrin complexes of fragrances, antimicrobial agents, dyes, insecticides, UV-filters can be incorporated into polymers (packaging films, trays, containers) either to ensure the slow release or a homogeneous distribution of the complexed substances. This way the propagation of microorganisms on surface of enwrapped products is decelerated, or the product is made more attractive by slowly released fragrances, protected against UV-light-induced deterioration, oxidation, etc. Incorporating empty cyclodextrins into the packaging material an aroma barrier packaging is produced, which decelerates the loss of the aroma from the packaged food, prevents the penetration of undesired volatile pollutants from the environment, like components of exhaust gases, cigarette smoke, and reduces the migration of plasticizers, residual solvents and monomers, etc. Applying cyclodextrins in active packaging allows to preserve the quality of food and ensures a longer shelf-life for the packaged items.

Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

Thymol (THY)/γ-Cyclodextrin(γ-CD) inclusion complex (IC) encapsulated electrospun zein nanofibrous webs (zein-THY/γ-CD-IC-NF) were fabricated as a food packaging material. The formation of THY/γ-CD-IC (1:1 and 2:1) was proved by experimental (X-ray diffraction (XRD), thermal gravimetric analysis (TGA), ¹H NMR) and computational techniques. THY/γ-CD-IC (2:1) exhibited higher preservation rate and stability than THY/γ-CD-IC (1:1). It is worth mentioning that zein-THY/γ-CD-IC-NF (2:1) preserved much more THY as observed in TGA and stability of THY/γ-CD-IC (2:1) was higher, as shown by a modelling study. Therefore, much more THY was released from zein-THY/γ-CD-IC-NF (2:1) than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). Similarly, antibacterial activity of zein-THY/γ-CD-IC-NF (2:1) was higher than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). It was demonstrated that zein-THY/γ-CD-IC-NF (2:1) was most effective in inhibiting the growth of bacteria on meat samples. These webs show potential application as an antibacterial food packaging material.

Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations

Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.

Release and antibacterial activity of allyl isothiocyanate/β-cyclodextrin complex encapsulated in electrospun nanofibers

Allyl isothiocyanate (AITC) is known as an efficient antibacterial agent but it has a very high volatility. Herein, AITC and AITC/β-cyclodextrin (CD)-inclusion complex (IC) incorporated in polyvinyl alcohol (PVA) nanofibers were produced via electrospinning. SEM images elucidated that incorporation of AITC and AITC/β-CD-IC into polymer matrix did not affect the bead-free fiber morphology of PVA nanofibers. (1)H-NMR and headspace GC-MS analyses revealed that very low amount of AITC was remained in PVA/AITC-NF because of the rapid evaporation of AITC during the electrospinning process. Nevertheless, much higher amount of AITC was preserved in the PVA/AITC/β-CD-IC-NF due to the CD inclusion complexation. The sustained release of AITC from nanofibers was evaluated at 30°C, 50°C and 75°C via headspace GC-MS. When compared to PVA/AITC-NF, PVA/AITC/β-CD-IC-NF has shown higher antibacterial activity against Escherichia coli and Staphylococcus aureus due to the presence of higher amount of AITC in this sample which was preserved by CD-IC.