1
|
Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, Čakić Semenčić M, Galić K. Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil. Antioxidants (Basel) 2024; 13:707. [PMID: 38929146 PMCID: PMC11200781 DOI: 10.3390/antiox13060707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential oils, either individually or in combination. Initially, the films were characterized for their physico-chemical, optical, surface, and barrier properties. Subsequently, the phenolic compounds and antioxidant capacity of the films were assessed. Finally, the films were tested as antioxidant cover lids for packaging fish oil, which was then stored at ambient temperature for 30 days, with periodical monitoring of oil oxidation parameters. This study revealed that the inclusion of gallic acid-induced possible crosslinking effects, as evidenced by changes in moisture content, solubility, and liquid absorption. Additionally, shifts in the FTIR spectral bands suggested the binding of gallic acid and/or phenols in orange essential oils to CSGEL polymer chains, with noticeable alterations in film coloration. Notably, films containing gallic acid exhibited enhanced UV barrier properties crucial for preserving UV-degradable food compounds. Moreover, formulations with gallic acid demonstrated decreased water vapor permeability, while samples containing orange essential oils had lower CO2 permeability levels. Importantly, formulations containing both gallic acid and essential oils showed a synergistic effect and a significant antioxidant capacity, with remarkable DPPH inhibition rates of up to 88%. During the 30-day storage period, fish oil experienced progressive oxidation, as indicated by an increase in the K232 value in control samples. However, films incorporating gallic acid or orange essential oils as active antioxidants, even used as indirect food contact, effectively delayed the oxidation, highlighting their protective benefits. This study underscores the potential of sustainable bio-based films as natural antioxidant packaging for edible fish oil or fresh fish, offering a promising tool for enhancing food preservation while reducing its waste.
Collapse
Affiliation(s)
- Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marko Nuskol
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Tibor Janči
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Marija Tanksoić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Damir Klepac
- Centre for Micro- and Nanosciences and Technologies, Faculty of Medicine, University of Rijeka, HR-51000 Rijeka, Croatia;
| | - Mojca Čakić Semenčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR-10000 Zagreb, Croatia; (M.Š.); (M.N.); (T.J.); (M.T.); (M.Č.S.); (K.G.)
| |
Collapse
|
2
|
Lu Z, Zhang H, Toivakka M, Xu C. Current progress in functionalization of cellulose nanofibers (CNFs) for active food packaging. Int J Biol Macromol 2024; 267:131490. [PMID: 38604423 DOI: 10.1016/j.ijbiomac.2024.131490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/13/2024]
Abstract
There is a growing interest in utilizing renewable biomass resources to manufacture environmentally friendly active food packaging, against the petroleum-based polymers. Cellulose nanofibers (CNFs) have received significant attention recently due to their sustainability, biodegradability, and widely available sources. CNFs are generally obtained through chemical or physical treatment, wherein the original surface chemistry and interfacial interactions can be changed if the functionalization process is applied. This review focuses on promising and sustainable methods of functionalization to broaden the potential uses of CNFs in active food packaging. Novel aspects, including functionalization before, during and after cellulose isolation, and functionalization during and after material processing are addressed. The CNF-involved structural construction including films, membranes, hydrogels, aerogels, foams, and microcapsules, is illustrated, which enables to explore the correlations between structure and performance in active food packaging. Additionally, the enhancement of CNFs on multiple properties of active food packaging are discussed, in which the interaction between active packaging systems and encapsulated food or the internal environment are highlighted. This review emphasizes novel approaches and emerging trends that have the potential to revolutionize the field, paving the way for advancements in the properties and applications of CNF-involved active food packaging.
Collapse
Affiliation(s)
- Zonghong Lu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Hao Zhang
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Martti Toivakka
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
| | - Chunlin Xu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
| |
Collapse
|
3
|
Li P, Zhang Y, Cao C, Luo Y, Kan H, Liu Y. Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata. Foods 2024; 13:1313. [PMID: 38731685 PMCID: PMC11083998 DOI: 10.3390/foods13091313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/18/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
Collapse
Affiliation(s)
- Ping Li
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yujia Zhang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Changwei Cao
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yaxi Luo
- Faculty of Human Nutrition Science, University of Manitoba, 66 Chancellors Cir, Winnipeg, MB R3T 2N2, Canada;
| | - Huan Kan
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yun Liu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| |
Collapse
|
4
|
Jacobs E, Chambin O, Debeaufort F, Benbettaieb N. Synergic versus Antagonist Effects of Rutin on Gallic Acid or Coumarin Incorporated into Chitosan Active Films: Impacts on Their Release Kinetics and Antioxidant Activity. Antioxidants (Basel) 2023; 12:1934. [PMID: 38001787 PMCID: PMC10669362 DOI: 10.3390/antiox12111934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
This work deals with the study of the release and antioxidant activity kinetics of three natural antioxidants associated as binary mixture (coumarin, and/or gallic acid and rutin) from chitosan films. Antioxidants were incorporated into film alone or in binary mixture. The aim was to determine the influence of rutin on the phenolic acid and benzopyrone. The UV-visible light transmission spectra of the films were also investigated. Neat chitosan films and chitosan incorporated coumarin exhibited high transmittance in the UV-visible light range, while GA-added chitosan films showed excellent UV light barrier properties. The molecular interactions between chitosan network and antioxidants were confirmed by FTIR where spectra displayed a shift of the amide-III peak. Rutin has a complex structure that can undergo ionization. The chitosan network structure induced change was found to influence the release behavior. The film containing rutin showed the highest antioxidant activity (65.58 ± 0.26%), followed by gallic acid (44.82 ± 3.73%), while coumarin displayed the lowest activity (27.27 ± 4.04%). The kinetic rate against DPPH-free radical of rutin is three times higher than coumarin. The kinetic rates were influenced by the structure and interactions of the antioxidants with chitosan. Rutin exhibited a slow release due to its molecular interactions with chitosan, while coumarin and gallic acid showed faster release. The diffusion coefficient of coumarin is 900 times higher than that of rutin. The rutin presence significantly delayed the release of the gallic acid and coumarin, suggesting an antagonistic effect. However, their presence weakly affects the release behavior of rutin.
Collapse
Affiliation(s)
- Elizabeth Jacobs
- Bioscience Department, Munster Technological University-Cork Campus, T12 P928 Cork, Ireland
| | - Odile Chambin
- Food and Wine Physico-Chemistry Unit, Institut Agro Dijon-Joint Unit Food Processing and Microbiology UMR PAM, Université de Bourgogne, 21000 Dijon, France; (O.C.); (N.B.)
- Department of Pharmaceutical Technology, UFR des Sciences de Santé, Université de Bourgogne, 21079 Dijon, France
| | - Frédéric Debeaufort
- Food and Wine Physico-Chemistry Unit, Institut Agro Dijon-Joint Unit Food Processing and Microbiology UMR PAM, Université de Bourgogne, 21000 Dijon, France; (O.C.); (N.B.)
- Department of BioEngineering, IUT-Dijon-Auxerre, Université de Bourgogne, 20178 Dijon, France
| | - Nasreddine Benbettaieb
- Food and Wine Physico-Chemistry Unit, Institut Agro Dijon-Joint Unit Food Processing and Microbiology UMR PAM, Université de Bourgogne, 21000 Dijon, France; (O.C.); (N.B.)
- Department of BioEngineering, IUT-Dijon-Auxerre, Université de Bourgogne, 20178 Dijon, France
| |
Collapse
|
5
|
Wang D, Du L, Sun Z, Liu F, Zhang D, Wang D. Characterisation, slow-release, and antibacterial properties of carboxymethyl chitosan/inulin hydrogel film loaded with novel antilisterial durancin GL. Carbohydr Polym 2023; 318:121143. [PMID: 37479449 DOI: 10.1016/j.carbpol.2023.121143] [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: 02/09/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/23/2023]
Abstract
This paper reports the development of a hydrogel film with antibacterial activity and controlled release characteristics. Carboxymethyl chitosan (CMCS) is grafted onto durancin GL and inulin via a mediated reaction between N-hydroxysuccinimide and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride. Rheology tests, Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy, and lap shear tests confirmed the formation of a stable chemical cross-linking and excellent adhesion hydrogel with 4 % CMCS and 8 % inulin. The CMCS/inulin hydrogel film loaded with durancin GL appears transparent and uniform. FTIR spectroscopy results reveal the interaction mode among CMCS, inulin, durancin GL, and the hydrogel film structure. Cross-linking improved thermal stability and water-vapour barrier performance. The hydrophobicity of CMCS/inulin @Durancin GL increased under a durancin GL concentration of 0.036 g/30 mL, and the release of active substances is prolonged. In-vitro antibacterial capacity and salmon preservation experiments show that the addition of durancin GL enhanced the antibacterial activity of the hydrogel film. Therefore, CMCS/inulin@Durancin GL hydrogel films can be used as fresh-keeping packaging materials in practical applications.
Collapse
Affiliation(s)
- Debao Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Lihui Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Fang Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
| |
Collapse
|
6
|
Han Y, Yan W, Hou Y, Wang D, Yu M. Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films. Foods 2023; 12:2842. [PMID: 37569111 PMCID: PMC10416942 DOI: 10.3390/foods12152842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.
Collapse
Affiliation(s)
- Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, China;
| | - Wentao Yan
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| |
Collapse
|
7
|
Pouralkhas M, Kordjazi M, Ojagh SM, Farsani OA. Physicochemical and functional characterization of gelatin edible film incorporated with fucoidan isolated from Sargassum tenerrimum. Food Sci Nutr 2023; 11:4124-4135. [PMID: 37457150 PMCID: PMC10345729 DOI: 10.1002/fsn3.3402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/16/2023] [Accepted: 04/18/2023] [Indexed: 07/18/2023] Open
Abstract
Biodegradable films were created with fish gelatin and fucoidan extracted from Sargassum tenerrimum using 30% glycerol as a plasticizer. The gelatin films were incorporated with fucoidan (2.5%, 5%, 7.5%, and 10%), respectively. Results presented that the average thickness of films ranged from 0.12 to 0.147 mm. Tensile strength (TS) was decreased from 29.27 to 3.46 MPa by adding the fucoidan except for the gelatin/fucoidan 10% (5.35 MPa) sample. The results showed that the physical characteristics (the contact angle (Ɵ), water solubility, opacity, and moisture content) of the films significantly changed depending on different fucoidan concentrations. FTIR and SEM analysis confirmed the interaction of fucoidan with gelatin in the composite film. Furthermore, adding 10% fucoidan showed high DPPH radical scavenging activity (65%) than other treatments. Therefore, incorporation of fucoidan extracted from brown algae (Sargassum tenerrimum) with fish gelatin films improved thermal stability, anti-oxidative, and antibacterial characteristics in addition to enhanced mechanical and protective properties, to be used as a bioactive edible film in the food packaging industry.
Collapse
Affiliation(s)
- Mohsen Pouralkhas
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Moazemeh Kordjazi
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seyed Mahdi Ojagh
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Omid Asadi Farsani
- Department of Fisheries, Faculty of Fisheries and the EnvironmentGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| |
Collapse
|
8
|
Moura-Alves M, Esteves A, Ciríaco M, Silva JA, Saraiva C. Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat. Foods 2023; 12:2308. [PMID: 37372519 DOI: 10.3390/foods12122308] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
Collapse
Affiliation(s)
- Márcio Moura-Alves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Alexandra Esteves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Maria Ciríaco
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - José A Silva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Cristina Saraiva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| |
Collapse
|
9
|
Nano-chitin: Preparation strategies and food biopolymer film reinforcement and applications. Carbohydr Polym 2023; 305:120553. [PMID: 36737217 DOI: 10.1016/j.carbpol.2023.120553] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/02/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Current trends in food packaging systems are toward biodegradable polymer materials, especially the food biopolymer films made from polysaccharides and proteins, but they are limited by mechanical strength and barrier properties. Nano-chitin has great economic value as a highly efficient functional and reinforcing material. The combination of nano-chitin and food biopolymers offers good opportunities to prepare biodegradable packaging films with enhanced physicochemical and functional properties. This review aims to give the latest advances in nano-chitin preparation strategies and its uses in food biopolymer film reinforcement and applications. The first part systematically introduces various preparation methods for nano-chitin, including chitin nanofibers (ChNFs) and chitin nanocrystals (ChNCs). The nano-chitin reinforced biodegradable films based on food biopolymers, such as polysaccharides and proteins, are described in the second part. The last part provides an overview of the current applications of nano-chitin reinforced food biopolymer films in the food industry.
Collapse
|
10
|
Wang F, Zhan J, Ma R, Tian Y. Simultaneous improvement of the physical and biological properties of starch films by incorporating steviol glycoside-based solid dispersion. Carbohydr Polym 2023; 311:120766. [PMID: 37028859 DOI: 10.1016/j.carbpol.2023.120766] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/09/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Bioactive compounds are frequently incorporated into polysaccharides (e.g., starch) to form active biodegradable films for food packaging, but some of them are water insoluble (e.g., curcumin, CUR) that will make the films have undesirable performance. Herein, CUR was successfully solubilized into the aqueous starch film solution by steviol glycoside (STE, a natural sweetener)-based solid dispersion. The mechanisms of solubilization and film formation were explored through molecular dynamic simulation and various characterization methods. The results showed that the amorphous state of CUR combined with micellar encapsulation of STE achieved the solubilization of CUR. STE and starch chains cooperated to form the film via hydrogen bonding, while CUR was uniformly and densely distributed within the film in the form of needle-like microcrystals. The as-prepared film exhibited high flexibility, great moisture barrier, and excellent UV barrier (UV transmittance: ∼0 %). Compared with the film containing CUR alone, the as-prepared film possessed higher release efficiency, antibacterial activity, and pH response sensitivity due to the assistance of STE. Hence, the introduction of STE-based solid dispersion can simultaneously improve the biological and physical properties of starch films, which provides a green, nontoxic, and facile strategy for the perfect integration of hydrophobic bioactive compounds and polysaccharide-based films.
Collapse
Affiliation(s)
- Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jinling Zhan
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| |
Collapse
|
11
|
Valorization of agro-industrial byproducts: Extraction and analytical characterization of valuable compounds for potential edible active packaging formulation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
12
|
Avramia I, Amariei S. Formulation of Fast Dissolving β-Glucan/Bilberry Juice Films for Packaging Dry Powdered Pharmaceuticals for Diabetes. PLANTS (BASEL, SWITZERLAND) 2022; 11:2040. [PMID: 35956516 PMCID: PMC9370384 DOI: 10.3390/plants11152040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
The aim of this study was to develop fast dissolving films based on β-glucan and bilberry juice due to the bioactive potential of β-glucan and antidiabetic effect of bilberry juice. The benefit of incorporation of bioactive compounds into the films is due to the removal of unnecessary excipients and to confer protection as well as increase stability and shelf life to the packaged product. Due to the fast dissolving requirements of the European Pharmacopeia, which reduced the dissolution time from 180 to 60 s, indicating less than a minute, hygroscopic materials, such as sodium alginate and a suitable plasticizer, such as glycerin were incorporated. Moreover, the influence of ingredients and surfactants, such as soybean oil was studied in the design of fast dissolving films. Additionally, the steady state rate water vapor transmission rate (WVTR), water vapor permeability (WVP), and FT-IR spectroscopy tests were performed at high resolution to ensure the reliability of the films and composition as well as to validate the results. Our data suggest that the addition of surfactants contributed to the development of fast dissolving films without influencing the diffusion of water vapor. Low levels of WVTR and short dissolution time made from β-glucan and bilberry juice are a convenient candidate for packaging dry powdered pharmaceuticals for diabetes.
Collapse
Affiliation(s)
- Ionut Avramia
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| |
Collapse
|
13
|
Xie Q, Liu G, Zhang Y, Yu J, Wang Y, Ma X. Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation. Crit Rev Food Sci Nutr 2022; 63:11425-11447. [PMID: 35757888 DOI: 10.1080/10408398.2022.2092058] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging.
Collapse
Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
14
|
Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
15
|
Avramia I, Amariei S. Formulation, Characterization and Optimization of β–Glucan and Pomegranate Juice Based Films for Its Potential in Diabetes. Nutrients 2022; 14:nu14102142. [PMID: 35631282 PMCID: PMC9144072 DOI: 10.3390/nu14102142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/10/2022] [Accepted: 05/17/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to develop films based on β–glucans in association with pomegranate juice for its potential in metabolic disorders such as diabetes due to plenty of bioactive compounds from the film composition. Initially, a Box-Behnken design was generated by varying the level of β–glucan content (0.5, 1, 1.5 g), sodium alginate (0.2, 0.4, 0.6 g) and pomegranate juice (10, 20, 30 mL) for development of films. Subsequently, glycerin was added as 25% of the total dry matter. The optimization of the films prepared by the solvent casting method was conducted based on the different responses such as: water vapor transmission rate (WVTR), water vapor permeability (WVP), thickness, density, moisture content, solubility, film opacity and color. The water activity profile and FT–IR analysis were performed in all tests. The model was used to determine the optimal experimental values considering that the optimal film will make a sustained contribution to diabetes. The optimal values of the film sample made of β–glucans, sodium alginate, pomegranate juice and glycerin make it befitting for packaging dry powdered pharmaceuticals. Finally, antimicrobial activity against Gram-negative and Gram-positive bacteria, UV barrier properties and microcrack and pore detections through SEM were also investigated for the optimal film sample.
Collapse
|
16
|
Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging? Int J Mol Sci 2022; 23:ijms23105638. [PMID: 35628450 PMCID: PMC9147907 DOI: 10.3390/ijms23105638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.
Collapse
|
17
|
Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. NPJ Sci Food 2022; 6:18. [PMID: 35277514 PMCID: PMC8917176 DOI: 10.1038/s41538-022-00132-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 02/09/2022] [Indexed: 01/14/2023] Open
Abstract
Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.
Collapse
Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China.
| |
Collapse
|
18
|
Su CY, Li D, Wang LJ, Wang Y. Biodegradation behavior and digestive properties of starch-based film for food packaging - a review. Crit Rev Food Sci Nutr 2022; 63:6923-6945. [PMID: 35142240 DOI: 10.1080/10408398.2022.2036097] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Non-degradable plastic places a serious burden on the environment, so consumers and researchers are working to develop biodegradable, safe, and sustainable food packaging materials. The starch-based film has become emerging material for food packaging. Not only does it shows excellent physicochemical properties, but also provides the desired degradation characteristics after use or the digestive properties after consumption, thus needing to comprehensively evaluate the quality of starch-based food packaging materials. This review summarizes the degradation behavior of the starch-based film in different degradation environments, and compares the suitability of degradation environments. Besides, the physicochemical properties of the composite or blend film during the degradation process were further discussed. The factors affecting the digestibility of starch-based edible film were reviewed and analyzed. Finally, the application and the future trend of the biodegradable starch-based film in the food packaging field were proposed. Future studies should combine and evaluate the physical properties and biodegradability of the composite/blend film, to develop food packaging materials with good characteristics and biodegradability.
Collapse
Affiliation(s)
- Chun-Yan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
| |
Collapse
|
19
|
Soto-Muñoz L, Martínez-Blay V, Pérez-Gago MB, Fernández-Catalán A, Argente-Sanchis M, Palou L. Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of 'Fino' lemon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:794-800. [PMID: 34223648 DOI: 10.1002/jsfa.11414] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/10/2021] [Accepted: 07/05/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Two edible coating (EC) emulsions based on potato starch (F6 and F10) alone or formulated with sodium benzoate (SB, 2% w/w) (F6/SB and F10/SB) were evaluated to maintain postharvest quality of cold-stored 'Fino' lemons and control sour rot on lemons artificially inoculated with Geotrichum citri-aurantii. Previous research showed the potential of these ECs to improve the storability of 'Orri' mandarins and reduce citrus green and blue molds caused by Penicillum digitatum and Penicillium italicum, respectively. RESULTS The coatings F6/SB and F10/SB significantly reduced sour rot incidence and severity compared to uncoated control samples on lemons incubated at 28 °C for 4 and 7 days. The F6/SB coating reduced weight loss and gas exchange compared to uncoated fruit after 2 and 4 weeks of storage at 12 °C plus a shelf life of 1 week at 20 °C, without adversely affecting the lemon physicochemical quality. CONCLUSION Overall, the F6/SB coating formulation, composed of pregelatinized potato starch, glyceryl monostearate, glycerol, emulsifiers and SB, with a total solid content of 5.5%, showed the best results in reducing citrus sour rot and maintaining the postharvest quality of cold-stored 'Fino' lemons. Therefore, it showed potential as a new cost-effective postharvest treatment suitable to be included in integrated disease management programs for citrus international markets with zero tolerance to chemical residues. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lourdes Soto-Muñoz
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
- Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario S/N, Colonia Las Campanas, Querétaro, Mexico
| | - Victoria Martínez-Blay
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
| | - María B Pérez-Gago
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
| | - Asunción Fernández-Catalán
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
| | - Maricruz Argente-Sanchis
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
| | - Lluís Palou
- Laboratori de Patologia, Centre de Tecnologia Postcollita (CTP), Institut Valencià d'Investigacions Agràries (IVIA), València, Spain
| |
Collapse
|
20
|
Luangapai F, Peanparkdee M, Iwamoto S. Effects of a curcumin nanoemulsion on the physico‐chemical properties of chitosan‐based films. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fakfan Luangapai
- Division of Science of Biological Resources United Graduate School of Agricultural Science Gifu University 1‐1 Yanagido Gifu 501‐1193 Japan
| | - Methavee Peanparkdee
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Satoshi Iwamoto
- Division of Science of Biological Resources United Graduate School of Agricultural Science Gifu University 1‐1 Yanagido Gifu 501‐1193 Japan
- Department of Applied Life Science Faculty of Applied Biological Science Gifu University 1‐1 Yanagido Gifu 501‐1193 Japan
| |
Collapse
|
21
|
Eco-Friendly Rice Straw Paper Coated with Longan ( Dimocarpus longan) Peel Extract as Bio-Based and Antibacterial Packaging. Polymers (Basel) 2021; 13:polym13183096. [PMID: 34577997 PMCID: PMC8470748 DOI: 10.3390/polym13183096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/04/2021] [Accepted: 09/10/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to develop active paper from rice straw fibers with its function as antibacterial activity obtained from longan (Dimocarpus longan) peels. The morphology and mechanical properties of fibers of rice straw were examined as quality parameters for paper production. Rice straw paper (RSP) with basis weight ca 106.42 g/m2, 0.34 mm thickness, 34.15% brightness, and 32.26 N·m/g tensile index was successfully prepared from fibers and pulps without chemical bleaching process. Bioactive compounds of longan peels were extracted using maceration technique with a mixture of ethanol-water, and subsequently coated onto RSP at concentration of 10%, 15% and 20% (w/v). Fourier transform infrared (FTIR) spectroscopic analysis demonstrated the functional groups of phytochemicals in the peel extract. The results of physical properties showed that the coated RSP had similar thickness and tensile index, but had lower brightness compared to control papers. Scanning electron microscopy (SEM) confirmed the significantly different of surface and cross-section structures between coated and uncoated RSP. The coated RSP had relatively greater barrier properties to prevent water absorption. In addition, the RSP coated with longan peel extracts showed significant antibacterial activity against foodborne bacteria, Staphylococcus aureus and Bacillus cereus. This study reveals the benefits of natural byproducts as potential materials for active packaging prepared by environmentally friendly processes.
Collapse
|
22
|
Barone AS, Matheus JRV, de Souza TSP, Moreira RFA, Fai AEC. Green-based active packaging: Opportunities beyond COVID-19, food applications, and perspectives in circular economy-A brief review. Compr Rev Food Sci Food Saf 2021; 20:4881-4905. [PMID: 34355490 DOI: 10.1111/1541-4337.12812] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 06/14/2021] [Accepted: 06/25/2021] [Indexed: 12/14/2022]
Abstract
The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.
Collapse
Affiliation(s)
- Andreza Salles Barone
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | | | - Ricardo Felipe Alves Moreira
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.,Collective Health Department, Biomedical Institute, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.,Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| |
Collapse
|
23
|
de Oliveira Filho JG, Silva GDC, Cipriano L, Gomes M, Egea MB. Control of postharvest fungal diseases in fruits using external application of RNAi. J Food Sci 2021; 86:3341-3348. [PMID: 34272735 DOI: 10.1111/1750-3841.15816] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/11/2021] [Accepted: 05/25/2021] [Indexed: 11/25/2022]
Abstract
Contamination with a variety of filamentous fungi can cause deterioration of food and agricultural products. Fungal contaminations reduce the quality and the shelf life of fresh fruits and are one of the main causes of economic loss in the global fresh fruit industry. Although chemical fungicides are effective and traditionally used to control postharvest fungal diseases, they are harmful to human health. In this context, use of RNA interference (RNAi)-based fungicides is a promising alternative strategy. Spray-induced gene silencing (SIGS) is an innovative RNAi-based approach for silencing target genes in phytopathogens. This review aims to discuss the recent findings on the use of RNAi-based fungicides to control the postharvest spoilage of fresh fruits. PRACTICAL APPLICATION: Control of postharvest fungal diseases is one of the most important strategies to make food available to consumers longer. In this sense, the external application of RNAi seems to be technologically advantageous and efficient as it helps to maintain the characteristics of plant products. In this sense, this review discussed what is possible to find in the literature regarding this new technology.
Collapse
Affiliation(s)
| | - Guilherme da Cruz Silva
- Department of Genetic and Evolution, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - Lavínia Cipriano
- Center for Biological Sciences and Health, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - Mariana Gomes
- Department of Genetic and Evolution, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil
| |
Collapse
|
24
|
Zhang W, Jiang H, Rhim JW, Cao J, Jiang W. Tea polyphenols (TP): a promising natural additive for the manufacture of multifunctional active food packaging films. Crit Rev Food Sci Nutr 2021; 63:288-301. [PMID: 34229564 DOI: 10.1080/10408398.2021.1946007] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its excellent antioxidant and antibacterial properties are increasingly regarded as a good additive for improving degradable food packaging film properties. This article comprehensively reviewed the functional properties of active films containing TP developed recently. The effects of TP addition to enhancing active food packaging films' performance, including thickness, water sensitivity, barrier properties, color, mechanical properties, antioxidant, antibacterial, and intelligent discoloration properties, were discussed. Besides, the practical applications in food preservation of active films containing TP are also discussed. This work concluded that the addition of TP could impart antioxidant and antibacterial properties to active packaging films and act as a crosslinking agent to improve other physical and chemical properties of the film, such as mechanical and barrier properties. However, the effect of TP on specific properties of the active packaging film is complex, and the appropriate TP concentration needs to be selected according to the type of film matrix and the interaction between the components. Notably, the addition of TP improved the efficiency of the active packaging film in food preservation applications, which accelerates the process of replacing the traditional plastic-based food packaging with active packaging film.
Collapse
Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.,Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| |
Collapse
|
25
|
Nascimento KM, Cavalheiro JB, Monge Netto AÁ, da Silva Scapim MR, Bergamasco RDC. Properties of alginate films incorporated with free and microencapsulated Stryphnodendron adstringens extract (barbatimão). Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
26
|
Preethi R, Moses J, Anandharamakrishnan C. Development of anacardic acid incorporated biopolymeric film for active packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100656] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
27
|
Wang H, Guo L, Liu L, Han B, Niu X. Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101037] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
28
|
Mousavi Z, Naseri M, Babaei S, Hosseini SMH, Shekarforoush SS. The effect of cross-linker type on structural, antimicrobial and controlled release properties of fish gelatin-chitosan composite films incorporated with ε-poly-l-lysine. Int J Biol Macromol 2021; 183:1743-1752. [PMID: 34051252 DOI: 10.1016/j.ijbiomac.2021.05.159] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/22/2021] [Accepted: 05/23/2021] [Indexed: 11/30/2022]
Abstract
In this study, active antibacterial cross-linked composite films were prepared through incorporating ε-poly-l-lysine (ε-PLL) into Siberian sturgeon gelatin-chitosan mixture. Cross-linking was performed by Glutaraldehyde (G) and/or Cinnamaldehyde (C). The antimicrobial, ε-PLL release, mechanical and morphological properties were then investigated. The addition of G to the biopolymer mixture significantly resulted in lower water vapor permeability, enhanced mechanical strength, lower moisture content, and water solubility. The FTIR spectra indicated the formation of imine bonds in the composite film network. The microstructure of composite films was affected by the cross-linking agent. The films cross-linked by G and C showed smooth and rough surfaces, respectively. C induced very small pores in the cross-section of the composite film. The composite films incorporated with ε-PLL revealed higher and steady-state in vitro antimicrobial properties against food spoilage bacteria. A higher release of ε-PLL and hence higher antibacterial activity was measured in the matrices cross-linked by C than those cross-linked by G. The results showed that the ε-PLL-fortified fish gelatin/chitosan composite films can be considered as a food-packaging material. G and C, as cross-linkers, can improve the structural and antimicrobial properties of this composite film.
Collapse
Affiliation(s)
- Zahra Mousavi
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran.
| | | | - Seyed Shahram Shekarforoush
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| |
Collapse
|
29
|
Debeaufort F. Active biopackaging produced from by-products and waste from food and marine industries. FEBS Open Bio 2021; 11:984-998. [PMID: 33595926 PMCID: PMC8016118 DOI: 10.1002/2211-5463.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 02/16/2021] [Indexed: 12/16/2022] Open
Abstract
The agro-food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost-ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out-of-home catering. However, plastics pose serious end-of-life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro-food industries generate significant quantities of waste or by-products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers, or nano- and micro-objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable, and active packaging.
Collapse
Affiliation(s)
- Frédéric Debeaufort
- Department of BioEngineeringIUT‐Dijon‐AuxerreUniversity of BurgundyDijon CedexFrance
- Joint Unit A02.102 PAM‐PAPC ‐ Physical Chemistry of Food and Wine LaboratoryUniv. Bourgogne Franche‐Comté/AgroSupDijonDijonFrance
| |
Collapse
|
30
|
Janjua S, Hussain Z, Khan Z, Liaqat MA, Umer MA. Biopolymer blended films of poly(butylene succinate)/cyclic olefin copolymer with enhanced mechanical strength for packaging applications. J Appl Polym Sci 2021. [DOI: 10.1002/app.50081] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sadia Janjua
- Department of Materials Engineering School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad Pakistan
| | - Zakir Hussain
- Department of Materials Engineering School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad Pakistan
| | - Zikriya Khan
- Department of Materials Engineering School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad Pakistan
| | - Muhammad Arman Liaqat
- Department of Materials Engineering School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad Pakistan
| | - Malik Adeel Umer
- Department of Materials Engineering School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad Pakistan
| |
Collapse
|
31
|
Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
Collapse
Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
| |
Collapse
|
32
|
Vasile C, Baican M. Progresses in Food Packaging, Food Quality, and Safety-Controlled-Release Antioxidant and/or Antimicrobial Packaging. Molecules 2021; 26:1263. [PMID: 33652755 PMCID: PMC7956554 DOI: 10.3390/molecules26051263] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/07/2023] Open
Abstract
Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
Collapse
Affiliation(s)
- Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 70487 Iasi, Romania
| | - Mihaela Baican
- “Grigore T. Popa” Medicine and Pharmacy University, 16 University Street, 700115 Iaşi, Romania;
| |
Collapse
|
33
|
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
Collapse
|
34
|
Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
Collapse
Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| |
Collapse
|
35
|
Wu H, Lu J, Xiao D, Yan Z, Li S, Li T, Wan X, Zhang Z, Liu Y, Shen G, Li S, Luo Q. Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106138] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
36
|
Ibañez-Peinado D, Ubeda-Manzanaro M, Martínez A, Rodrigo D. Antimicrobial effect of insect chitosan on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes survival. PLoS One 2020; 15:e0244153. [PMID: 33351851 PMCID: PMC7755191 DOI: 10.1371/journal.pone.0244153] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 12/04/2020] [Indexed: 12/16/2022] Open
Abstract
The antimicrobial capability of chitosan from Tenebrio molitor as compared with chitosan from crustacean (Penaeus monodon) on different pathogenic microorganisms of concern in food safety was studied. The antimicrobial effect was tested at pH 5 and pH 6.2 and at two different initial concentrations (103 or 106 CFU/mL). Results indicated that chitosan from both sources have antimicrobial activity, although the effect depended on the microorganism considered (Salmonella Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7). Our results indicated that Salmonella was the most resistant bacteria, and that chitosan from insect was less active than chitosan from crustacean, especially against Salmonella. Another important factor on antimicrobial activity was the pH of the sample. When chitosan was added to a solution with a pH of 6.2 it was more active against Listeria and Escherichia coli, than at pH 5.00. Besides, the effect of chitosan appears to decrease with the incubation time, since some increases in counts were observed on E. coli and Salmonella after the 24 and 49 hours of incubation.
Collapse
Affiliation(s)
- Diana Ibañez-Peinado
- Department of Preservation and Food Safety, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Maria Ubeda-Manzanaro
- Department of Preservation and Food Safety, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Antonio Martínez
- Department of Preservation and Food Safety, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Dolores Rodrigo
- Department of Preservation and Food Safety, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
- * E-mail:
| |
Collapse
|
37
|
Chen X, Lu LX, Yao WR, Pan L. Diffusion Mechanism of Cinnamon Essential Oils Release from Calcium Alginate Based Controlled Release Films in Contact with Food Simulating Solvent. MATERIALS 2020; 13:ma13245679. [PMID: 33322748 PMCID: PMC7764168 DOI: 10.3390/ma13245679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/23/2022]
Abstract
Calcium alginate based controlled release films with moderate mechanical properties were fabricated in this paper. The diffusion mechanism of these films contacting food simulating solvent (FSS) was explored in some detail. With the increase of glycerol content, the diffusion coefficient (D) values of cinnamon essential oils (CEOs) diffusing to ethanol first increased slowly (0.3–0.6 mL), then vigorously (0.6–0.9 mL), and then mildly (0.9–1.2 mL). The D values of the CEOs diffused to water are all in the order of magnitude of 10−10 cm2/s. The D values of CEOs diffused from films EG3 and EGC1 to aqueous ethanol altered enormously at a small moisture percentage (w = 0.3), then continuously varied vigorously, and at last altered mildly in the range of w = 0.3–1. All the results above indicate that, considering the FSS, the diffusion ability of molecules is jointly determined by the size and distribution of free volume in the system (polymer + diffusive substance + solvents), the intermolecular interaction, and the partition coefficient of the solvents. In addition, several pairs of D values, such as DEG and DGA, are very close to each other, indicating that different kinds of interactions between different groups may have the same effect on the diffusion ability of molecules. The correlation between D1 and D2 indicates that polymeric emulsifier chains also exist in the polymer-rich layer. All the findings and analysis could provide the theoretical basis and data support for further molecular dynamic simulation and could guide the design of controlled release food packaging for food protection.
Collapse
Affiliation(s)
- Xi Chen
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
| | - Li-Xin Lu
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
- Key Laboratory of Advanced Food Manufacturing Equipment and Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Wei-Rong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Liao Pan
- Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China; (X.C.); (L.P.)
- Key Laboratory of Advanced Food Manufacturing Equipment and Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
38
|
La Storia A, Di Giuseppe FA, Volpe S, Oliviero V, Villani F, Torrieri E. Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105959] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
39
|
Benbettaïeb N, Mahfoudh R, Moundanga S, Brachais CH, Chambin O, Debeaufort F. Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity. Int J Biol Macromol 2020; 160:780-794. [DOI: 10.1016/j.ijbiomac.2020.05.199] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/23/2020] [Accepted: 05/24/2020] [Indexed: 11/29/2022]
|
40
|
Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| |
Collapse
|
41
|
Cai L, Wang Y, Cao A. The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13495] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Luyun Cai
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering Bohai University Jinzhou China
| | - Yaru Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering Bohai University Jinzhou China
| | - Ailing Cao
- Zhejiang Academy of Science & Technology for Inspection and Quarantine Hangzhou Customs District Hangzhou China
| |
Collapse
|
42
|
Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
Collapse
|
43
|
Almasi H, Jahanbakhsh Oskouie M, Saleh A. A review on techniques utilized for design of controlled release food active packaging. Crit Rev Food Sci Nutr 2020; 61:2601-2621. [PMID: 32588646 DOI: 10.1080/10408398.2020.1783199] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Active packaging (AP) is a new class of innovative food packaging, containing bioactive compounds, is able to maintain the quality of food and extend its shelf life by releasing active agent during storage. The main challenge in designing the AP system is slowing the release rate of active compounds for its prolonged activity. Controlled-release active packaging (CRP) is an innovative technology that provides control in the release of active compounds during storage. Various approaches have been proposed to design CRP. The purpose of this review was to gather and present the strategies utilized for release controlling of active compounds from food AP systems. The chemical modification of polymers, the preparation of multilayer films and the use of cross-linking agents are some methods tried in the last decades. Other approaches use molecular complexes and irradiation treatments. Micro- or nano-encapsulation of active compounds and using nano-structured materials in the AP film matrix are the newest techniques used for the preparation of CRP systems. The action mechanism for each technique was described and an effort was made to highlight representative published papers about each release controlling approach. This review will benefit future prospects of exploring other innovative release controlling methods in food CRP.
Collapse
Affiliation(s)
- Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Ayda Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| |
Collapse
|
44
|
Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 °C. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02409-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
45
|
Lei Y, Wu H, Jiao C, Jiang Y, Liu R, Xiao D, Lu J, Zhang Z, Shen G, Li S. Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.011] [Citation(s) in RCA: 112] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
46
|
|
47
|
Benbettaïeb N, Debeaufort F, Karbowiak T. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Crit Rev Food Sci Nutr 2018; 59:3431-3455. [DOI: 10.1080/10408398.2018.1494132] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Nasreddine Benbettaïeb
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
- Department of Bioengineering, IUT-Dijon-Auxerre, Dijon Cedex, France
| | - Frédéric Debeaufort
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
- Department of Bioengineering, IUT-Dijon-Auxerre, Dijon Cedex, France
| | - Thomas Karbowiak
- University of Bourgogne Franche-Comté, Agrosup Dijon, Dijon, France
| |
Collapse
|