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Iqbal Y, Ahmed I, Irfan MF, Chatha SAS, Zubair M, Ullah A. Recent advances in chitosan-based materials; The synthesis, modifications and biomedical applications. Carbohydr Polym 2023; 321:121318. [PMID: 37739510 DOI: 10.1016/j.carbpol.2023.121318] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/18/2023] [Accepted: 08/19/2023] [Indexed: 09/24/2023]
Abstract
The attention to polymer-based biomaterials, for instance, chitosan and its derivatives, as well as the techniques for using them in numerous scientific domains, is continuously rising. Chitosan is a decomposable naturally occurring polymeric material that is mostly obtained from seafood waste. Because of its special ecofriendly, biocompatible, non- toxic nature as well as antimicrobial properties, chitosan-based materials have received a lot of interest in the field of biomedical applications. The reactivity of chitosan is mainly because of the amino and hydroxyl groups in its composition, which makes it further fascinating for various uses, including biosensing, textile finishing, antimicrobial wound dressing, tissue engineering, bioimaging, gene, DNA and drug delivery and as a coating material for medical implants. This study is an overview of the different types of chitosan-based materials which now a days have been fabricated by applying different techniques and modifications that include etherification, esterification, crosslinking, graft copolymerization and o-acetylation etc. for hydroxyl groups' processes and acetylation, quaternization, Schiff's base reaction, and grafting for amino groups' reactions. Furthermore, this overview summarizes the literature from recent years related to the important applications of chitosan-based materials (i.e., thin films, nanocomposites or nanoparticles, sponges and hydrogels) in different biomedical applications.
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Affiliation(s)
- Yasir Iqbal
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Iqbal Ahmed
- Department of Chemistry, Government College University Faisalabad, 38000, Pakistan
| | - Muhammad Faisal Irfan
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | | | - Muhammad Zubair
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Aman Ullah
- Lipid Utilization, Polymers/Materials Chemistry Group, Department of Agriculture Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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2
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Westlake J, Laabei M, Jiang Y, Yew WC, Smith DL, Burrows AD, Xie M. Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging. ACS FOOD SCIENCE & TECHNOLOGY 2023; 3:1680-1693. [PMID: 37881445 PMCID: PMC10594654 DOI: 10.1021/acsfoodscitech.3c00222] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/21/2023] [Accepted: 09/27/2023] [Indexed: 10/27/2023]
Abstract
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.
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Affiliation(s)
| | - Maisem Laabei
- Department
of Biology, University of Bath, Bath BA2 7AY, U.K.
| | - Yunhong Jiang
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Wen Chyin Yew
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Darren L. Smith
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | | | - Ming Xie
- Department
of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K.
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Abu Salha B, Perelshtein I, Gedanken A. Sonochemical treatment of packaging materials for prolonging fresh produce shelf life. Heliyon 2023; 9:e20834. [PMID: 37916128 PMCID: PMC10616144 DOI: 10.1016/j.heliyon.2023.e20834] [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: 04/06/2023] [Revised: 09/26/2023] [Accepted: 10/08/2023] [Indexed: 11/03/2023] Open
Abstract
Packaging bags made of polyethylene (PE) were sonochemically coated with edible antibacterial nanoparticles of chitosan (CS). In this work, the nanoparticles (NPs) were deposited on the surface of PE packaging bags by applying sonication waves on an acetic solution of chitosan. The characterization of CS NPs and PE bags was conducted by physicochemical techniques. The results showed that the coated bags had longer freshness than the uncoated ones. Furthermore, the characterization of cucumber, mushroom, and garlic placed into coated and uncoated PE bags was conducted by monitoring various parameters such as mass loss, total soluble solids, pH, and visual inspection. The study revealed that the PE bags coated with CS NPs showed a noticeable result in extending the shelf life of fresh produce. Finally, the antibacterial activity of PE bags was evaluated against various bacterial species. Hence, the PE bags coated with CS NPs could be a promising candidate for elongating the shelf life of packaged fresh produce.
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Affiliation(s)
- Belal Abu Salha
- Department of Chemistry, and the BINA center, Bar-Ilan University, Ramat-Gan, 5290002, Israel
| | - Ilana Perelshtein
- Department of Chemistry, and the BINA center, Bar-Ilan University, Ramat-Gan, 5290002, Israel
| | - Aharon Gedanken
- Department of Chemistry, and the BINA center, Bar-Ilan University, Ramat-Gan, 5290002, Israel
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4
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Li Y, Wang P, Chen M, Chen J, Huang W, Xiang S, Zhao S, Fu F, Liu X. A facile and scalable strategy for constructing Janus cotton fabric with persistent antibacterial activity. Int J Biol Macromol 2023; 236:123946. [PMID: 36889617 DOI: 10.1016/j.ijbiomac.2023.123946] [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: 12/24/2022] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023]
Abstract
Natural cotton fibers have attached considerable attention due to their excellent wearing comfort, breathability and warmth. However, it remains a challenge to devise a scalable and facile strategy to retrofit natural cotton fibers. Here, the cotton fiber surface was oxidized by sodium periodate with a mist process, then [2-(methacryloyloxy) ethyl] trimethylammonium chloride (DMC) was co-polymerized with hydroxyethyl acrylate (HA) to obtain an antibacterial cationic polymer (DMC-co-HA). The self-synthesized polymer was covalently grafted onto the aldehyde-functionalized cotton fibers via an acetal reaction between hydroxyl groups of the polymer and aldehyde groups of the oxidized cotton surface. Finally, the resulted Janus functionalized cotton fabric (JanCF) revealed robust and persistent antimicrobial activity. The antibacterial test showed that when the molar ratio of DMC/HA was 50: 1, JanCF possessed the best BR (bacterial reduction) values of 100 % against Escherichia coli and Staphylococcus aureus. Furthermore, the BR values could be maintained over 95 % even after the durability test. In addition, JanCF exhibited excellent antifungal activity against Candida albicans. The cytotoxicity assessment confirmed that JanCF exhibited a reliable safety effect on human skin. Particularly, the intrinsic outstanding characteristics (strength, flexibility, etc.) of the cotton fabric were not considerably deteriorated compared to the control samples.
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Affiliation(s)
- Yong Li
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Pei Wang
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Maoshuang Chen
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Jinlin Chen
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Wenjia Huang
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Shuangfei Xiang
- Project Promotion Department, Zhejiang Provincial Innovation Center of Advanced Textile Technology, Shaoxing, People's Republic of China
| | - Shujun Zhao
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Feiya Fu
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Xiangdong Liu
- School of Materials Science and Engineering and Institute of Smart Fiber Materials, Zhejiang Sci-Tech University, Hangzhou 310018, China.
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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Biswas R, Alam M, Sarkar A, Haque MI, Hasan MM, Hoque M. Application of nanotechnology in food: processing, preservation, packaging and safety assessment. Heliyon 2022; 8:e11795. [PMID: 36444247 PMCID: PMC9699984 DOI: 10.1016/j.heliyon.2022.e11795] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/28/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
Even though nanotechnology is extensively applied in agriculture, biochemistry, medicine and many other sectors, it is a developing field that conforms to new and more complex applications in food systems as compared to other technologies. It offers a viable strategy for integrating cutting-edge technology into a wide range of operations related to the production, development, fabrication, packaging, storage and distribution of food. The most fundamentally sophisticated technology in nano-based food science, nanoparticles deal with a wide range of nanostructured materials and nano methods, including nanofood, nanotubes, nanocomposites, nano packaging, nanocapsules, nanosensors, liposomes, nanoemulsions, polymeric nanoparticles and nanoencapsulation. This method is developed to increase food solubility and shelf life, availability of bioactive chemical, the protection of food constituents, nutritional supplementation, fortification and food or constituent delivery. Additionally, it serves as an antibacterial agent by generating reactive oxygen species (ROS) which cause bacterial DNA damage, protein denaturation and cell damage. Although the use of nanotechnology in food applications is advancing, there are certain negative or dangerous effects on health related to the toxicity and dangers of ingesting nanoparticles in food. The use of nanotechnology in the food industry, notably in processing, preservation and packaging, with its promising future, was addressed in this study. The toxicity of nanoparticles in food as well as its development in food safety assessments with certain areas of concern were also reviewed.
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Affiliation(s)
- Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mahabub Alam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Md Ismail Haque
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Md. Moinul Hasan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mominul Hoque
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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8
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Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers (Basel) 2021; 13:polym13071053. [PMID: 33801647 PMCID: PMC8038046 DOI: 10.3390/polym13071053] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 12/14/2022] Open
Abstract
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
| | - Arantzazu Valdés García
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
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9
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Alfei S, Marengo B, Zuccari G. Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns. Food Res Int 2020; 137:109664. [PMID: 33233243 DOI: 10.1016/j.foodres.2020.109664] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 08/11/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
Abstract
Environmental factors, oxidation and microorganisms contamination, are the major causes for food spoilage, which leads to sensory features alteration, loss of quality, production of harmful chemicals and growth of foodborne pathogens capable to cause severe illness. Synthetic preservatives, traditional conserving methods and food packaging (FP), although effective in counteracting food spoilage, do not allow the real-time monitoring of food quality during storage and transportation and assent a relatively short shelf life. In addition, FP may protect food by the spoilage caused by external contaminations, but is ineffective against foodborne microorganisms. FP preservative functionalities could be improved adding edible natural antioxidants and antimicrobials, but such chemicals are easily degradable. Nowadays, thanks to nanotechnology techniques, it is possible to improve the FP performances, formulating and inserting more stable antioxidant/antimicrobial ingredients, improving mechanical properties and introducing intelligent functions. The state-of-the-art in the field of nanomaterial-based improved FP, the advantages that might derive from their extensive introduction on the market and the main concerns associated to the possible migration and toxicity of nanomaterials, frequently neglected in existing reviews, have been herein discussed.
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Affiliation(s)
- Silvana Alfei
- Department of Pharmacy (DiFAR), University of Genoa, Genova (GE), Viale Cembrano, 4, I-16148, Italy.
| | - Barbara Marengo
- Department of Experimental Medicine - DIMES, University of Genoa, Genova (GE), Via Alberti L.B. 2, I- 16132, Italy
| | - Guendalina Zuccari
- Department of Pharmacy (DiFAR), University of Genoa, Genova (GE), Viale Cembrano, 4, I-16148, Italy
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Arnon-Rips H, Cohen Y, Saidi L, Porat R, Poverenov E. Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products. Food Chem 2020; 338:127822. [PMID: 32810813 DOI: 10.1016/j.foodchem.2020.127822] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/09/2020] [Accepted: 08/10/2020] [Indexed: 11/15/2022]
Abstract
In this study, a potential of covalent linkage approach for developing active edible coatings was examined. Vanillin and trans-cinnamaldehyde were bound to chitosan by Schiff base reaction and reductive amination. The modified polysaccharides were comprehensively characterized and applied as active coatings on fresh-cut melon. The covalent linkage allowed overcoming solubility problems with the lipophilic vanillin and cinnamaldehyde and neutralizing their volatility, producing well-adhered coatings that enhanced fruit quality and storability without sensorial impairment. The attached hydrophobic moieties also provided new polysaccharides with self-assembling ability. Their aggregates were loaded with antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count reduction. Thus, the covalent linkage concept offers several advantages, especially when hydrophobic or volatile active agents are used. Further developed, it may become a safe and effective tool for the formation of advanced active edible coatings and delivery vehicles for direct applications on food products.
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Affiliation(s)
- Hadar Arnon-Rips
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
| | - Yael Cohen
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Lilah Saidi
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Ron Porat
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel.
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel.
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11
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Shebis Y, Kumar VB, Gedanken A, Poverenov E. Cooperative crystallization effect in the formation of sonochemically grafted active materials based on polysaccharides. Colloids Surf B Biointerfaces 2020; 190:110931. [PMID: 32151912 DOI: 10.1016/j.colsurfb.2020.110931] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 10/24/2022]
Abstract
The current study explores the formation of active eco-friendly materials capable of preventing microbial contamination using in situ ultrasonic grafting of vanillin, curcumin and a curcumin-vanillin mixture on the surfaces of carboxymethylcellulose (CMC) and chitosan films. Spectroscopic, microscopic, physical and mechanical studies revealed that the films grafted with curcumin-vanillin mixture demonstrate improved mechanical properties and higher degree of order. The bioactivity of the prepared films was tested on food model, fresh-cut melons and films with a deposited curcumin-vanillin mixture showed superior antibacterial properties. For instance, this mixture-grafted on CMC films demonstrated a total inhibition of yeast/mold proliferation during 12 days. The HR-SEM studies of the mixture-grafted films revealed the presence of crystalline structures. Cooperative crystallization effect between the curcumin (the crystal maker) and the volatile vanillin is suggested to be responsible for the observed effects. According to our knowledge, this is the first usage of co-crystallization method in surface deposition. The results point out to a general strategy of combining a crystal maker agent with a volatile active agent during in situ sonochemical deposition to form bioactive materials that can be further used for food packaging, agriculture, pharmacology and more.
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Affiliation(s)
- Yevgenia Shebis
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agriculture Research Organization, The Volcani Center, Rishon Lezion, Israel; Faculty of Agriculture, Biochemistry and Food Sciences, The Hebrew University of Jerusalem, Israel
| | - Vijay Bhooshan Kumar
- Department of Chemistry and Kanbar Laboratory for Nanomaterials, Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat Gan, Israel
| | - Aharon Gedanken
- Department of Chemistry and Kanbar Laboratory for Nanomaterials, Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat Gan, Israel
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agriculture Research Organization, The Volcani Center, Rishon Lezion, Israel.
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12
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Huang Y, Mei L, Chen X, Wang Q. Recent Developments in Food Packaging Based on Nanomaterials. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E830. [PMID: 30322162 PMCID: PMC6215134 DOI: 10.3390/nano8100830] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/29/2018] [Accepted: 10/08/2018] [Indexed: 01/27/2023]
Abstract
The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.
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Affiliation(s)
- Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039, China.
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA.
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