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Lyu JS, Han J. Fabrication of bio-inspired carbon nanodot-corn starch nanocomposite films via extrusion process for sustainable active food packaging applications. Carbohydr Polym 2024; 343:122502. [PMID: 39174146 DOI: 10.1016/j.carbpol.2024.122502] [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: 06/19/2024] [Revised: 07/10/2024] [Accepted: 07/15/2024] [Indexed: 08/24/2024]
Abstract
In this study, carbon nanodot (CD)-corn starch (CS) nanocomposite films are fabricated for active food packaging applications. First, ginkgo biloba leaves (GBL) were used as a biomass-derived carbon precursor, and a facile hydrothermal method was employed to synthesise environmentally sustainable CDs. The GBL-derived carbon nanodots (gCDs) were then characterised and incorporated into a CS matrix via an extrusion process to fabricate the CS/gCD nanocomposite film. The effects of various gCD concentrations on the physicochemical and functional properties of CS/gCD composite films were systematically investigated. The gCD exhibited non-cytotoxic effect against human colorectal adenocarcinoma cell line (Caco-2) cells when exposed up to 1000 μg/mL. The incorporation of gCDs into the CS film improved its mechanical properties, with the toughness of the CS/gCD2% nanocomposite film exhibiting 198 % superiority compared to the CS film. In addition, the oxygen barrier and UV-blocking properties were significantly improved. Furthermore, the CS/gCD nanocomposite film significantly extended the shelf life of ω-3 oils owing to the superior antioxidant activity of the gCDs, exhibiting only 9 meq/kg during the 15-day storage period. Our results suggest that the developed CS/gCD active composite film is a promising candidate for environmentally sustainable solutions to enhance food shelf life and reduce food waste.
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Affiliation(s)
- Ji Sou Lyu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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2
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Boccia AC, Pulvirenti A, Cerruti P, Silvetti T, Brasca M. Antimicrobial starch-based cryogels and hydrogels for dual-active food packaging applications. Carbohydr Polym 2024; 342:122340. [PMID: 39048188 DOI: 10.1016/j.carbpol.2024.122340] [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: 04/22/2024] [Revised: 05/22/2024] [Accepted: 05/27/2024] [Indexed: 07/27/2024]
Abstract
The present study reports on the valorisation of starch waste biomass to produce dual-active cryogels and hydrogels able to adsorb water and deliver antimicrobial substances for fresh food packaging applications. Starch hydrogels were prepared by oxidation with sodium metaperiodate in water and mild conditions, while cryogels were obtained by freeze-drying process. To explore the role of starch composition on the final properties of materials, two starches differing in amylose/amylopectin ratio, were evaluated. The prepared materials were microstructurally and morphologically characterized by FTIR and NMR spectroscopy (1D, 2D, and DOSY experiments), and SEM microscopy. To provide the materials with active properties, they were loaded with antimicrobial molecules by absorption, or by crosslinking via Schiff-base reaction. All materials demonstrated high water absorption capacity and ability to deliver volatile molecules, including diacetyl and complex mixtures like mint essential oil. The release profiles of the adsorbed molecules were determined through quantitative NMR spectroscopy over time. The antibacterial activity was successfully demonstrated against Gram-positive bacterial strains for unloaded cryogels and hydrogels, and after loading with diacetyl and essential oil. The developed materials can be regarded as part of active pads for food packaging applications capable to control moisture inside the package and inhibit microbial contamination.
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Affiliation(s)
- Antonella Caterina Boccia
- Institute of Chemical Sciences and Technologies (SCITEC), National Research Council (CNR), Via A. Corti, 12, 20133 Milano, Italy.
| | - Alfio Pulvirenti
- Institute of Chemical Sciences and Technologies (SCITEC), National Research Council (CNR), Via A. Corti, 12, 20133 Milano, Italy
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council (CNR), Via Campi Flegrei 34, 80078 Pozzuoli, Italy
| | - Tiziana Silvetti
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Celoria 2, 20133 Milano, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Celoria 2, 20133 Milano, Italy
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3
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Hu Y, Li T. Smart food packaging: Recent advancement and trends. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:1-33. [PMID: 39103211 DOI: 10.1016/bs.afnr.2024.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.
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Affiliation(s)
- Yaxi Hu
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada.
| | - Tianqi Li
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada
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4
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Joshi NC, Negi PB, Gururani P. A review on metal/metal oxide nanoparticles in food processing and packaging. Food Sci Biotechnol 2024; 33:1307-1322. [PMID: 38585561 PMCID: PMC10991644 DOI: 10.1007/s10068-023-01500-0] [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: 06/16/2023] [Revised: 11/30/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.
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Affiliation(s)
| | - Pushpa Bhakuni Negi
- Department of Chemistry, Graphic Era Hill University, Bhimtal Campus, Nainital, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, India
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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Shen C, Yang X, Wang D, Li J, Zhu C, Wu D, Chen K. Carboxymethyl chitosan and polycaprolactone-based rapid in-situ packaging for fruit preservation by solution blow spinning. Carbohydr Polym 2024; 326:121636. [PMID: 38142080 DOI: 10.1016/j.carbpol.2023.121636] [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: 08/09/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 12/25/2023]
Abstract
Nanofiber packaging has not yet gained practical application in fruit preservation because of some limitations, such as low production rate and utilization, and failure due to poor adhesion to the fruit. Herein, to solve this issue, a novel fruit packaging method based on solution blow spinning (SBS), called in-situ packaging, was pioneered. Specifically, carboxymethyl chitosan (CMCH) and polycaprolactone (PCL) were chosen as substrate materials and cherry tomatoes were selected as demonstration subjects. CMCH/PCL nanofibers were deposited directly onto the surface of cherry tomatoes by SBS, forming a tightly adherent and stable fiber coating in 8 min. Also, this in-situ packaging could be easily peeled off by hand. The in-situ packaging was an excellent carrier for active substances and was effective in inhibiting gray mold on cherry tomatoes. The in-situ packaging film formed a barrier on the surface of cherry tomatoes to limit moisture penetration, resulting in reduced respiration of fruits, which led to reduced weight and firmness loss. In addition, metabolomics and color analysis revealed that the in-situ packaging delayed ripening of cherry tomatoes after harvest. Overall, the in-situ packaging method developed in the present work provides a new solution for post-harvest fruit preservation.
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Affiliation(s)
- Chaoyi Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xiangzheng Yang
- College of Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China; Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, PR China
| | - Da Wang
- College of Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China; Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, PR China
| | - Jiangkuo Li
- Tianjin Academy of Agricultural Sciences, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, PR China
| | - Changqing Zhu
- College of Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; College of Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China.
| | - Kunsong Chen
- College of Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou 310058, PR China
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Jeong S, Lee HG, Lee SY, Yoo S. Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor. J Food Sci 2024; 89:419-434. [PMID: 38010734 DOI: 10.1111/1750-3841.16852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/29/2023]
Abstract
Carbon dioxide and kimchi odor compounds, formed during fermentation, negatively affect the long-distance distribution of commercial kimchi. To address these issues, in this study, we modified different porous media (activated carbon, bleaching earth, diatomite, and zeolite) using sodium bicarbonate and silver (Ag) ions. Functional sheets were prepared using linear low-density polyethylene, calcium hydroxide, a porous medium, and a blowing agent. Various prepared porous media and sheets were effective in removing acetic acid, sulfur compounds (allyl methyl sulfide, dimethyl disulfide, allyl methyl disulfide, and diallyl disulfide), and carbon dioxide. Porous media with micropores exhibited a sulfur compound removal efficiency of 43.5%-99.4%, while no effect was observed on acetic acid removal. However, porous media with mesopores showed an acetic acid removal efficiency of 42.3%-90.7%, with no reduction in sulfur compounds removal. The impregnation of porous materials with sodium bicarbonate significantly (p < 0.05) enhanced the acetic acid removal activity. Ag modification improved the sulfur compound removal of the mesoporous bleaching earth and diatomite statistically (p < 0.05). Additionally, the incorporation of sodium bicarbonate-impregnated mesoporous media significantly improved carbon dioxide removal, reducing concentrations from 25.97% to 14.27% with respect to the control group. Our functional food packaging materials can solve the current issues in kimchi distribution by removing carbon dioxide and kimchi odor without affecting its quality. PRACTICAL APPLICATION: Food active packaging materials containing calcium hydroxide and modified porous medium are effective in removing carbon dioxide and kimchi odor (acetic acid and sulfur compounds). The removal of carbon dioxide and kimchi odor, which adversely affect the distribution and sale of commercial kimchi, can help solve the current issues with kimchi distribution without affecting its quality.
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Affiliation(s)
- Suyeon Jeong
- World Institute of Kimchi, Gwangju, Republic of Korea
| | - Hyun-Gyu Lee
- World Institute of Kimchi, Gwangju, Republic of Korea
| | | | - SeungRan Yoo
- World Institute of Kimchi, Gwangju, Republic of Korea
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Pettinato M, Bolla M, Campardelli R, Firpo G, Perego P. Potential Use of PLA-Based Films Loaded with Antioxidant Agents from Spent Coffee Grounds for Preservation of Refrigerated Foods. Foods 2023; 12:4167. [PMID: 38002224 PMCID: PMC10670670 DOI: 10.3390/foods12224167] [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: 10/25/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of this work concerned the production of an active food packaging suitable for refrigerated foods. Polylactic-acid-based films were produced by optimizing the solvent casting technique and testing different loadings of extracts obtained from spent coffee grounds. Indeed, an extract obtained by high-pressure and -temperature extraction (HPTE) and a further purified extract by liquid-liquid extraction (LLE) were separately used as active agents, and the effects on packaging features and active compounds migration were analyzed. The selected active agents showed antioxidant and lipid peroxidation inhibition effects on food simulants (peroxide values of 9.2 ÷ 12.0 meqO2/kg extra virgin olive oil), demonstrating the possibility of enhancing food shelf life. In addition, significant effects on the packaging structure due to the presence of the extract were observed, since it can enhance gas barrier properties of the polymer (O2 permeability of 1.6 ÷ 1.3 × 10-9 cm2/s) and confer better processability. In general, the HPTE extract exhibited better performances than the further purified extract, which was due to the presence of a complex pool of antioxidants and the browning effect on the film but a limited loading capacity on the polymer (840 μg caffeine/g PLA), while higher loading capabilities were enabled using LLE extract.
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Affiliation(s)
- Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Maria Bolla
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Roberta Campardelli
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Giuseppe Firpo
- Department of Physics, Nanomedicine Laboratory, University of Genoa, Via Dodecaneso 33, 16146 Genoa, Italy
| | - Patrizia Perego
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
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Jafarian M, Taghinia P, Sedaghati S. Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide- Malva sylvestris extract. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1944-1951. [PMID: 37206422 PMCID: PMC10188721 DOI: 10.1007/s13197-023-05727-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 05/21/2023]
Abstract
This work aimed to develop an active and intelligent film based on soluble soybean polysaccharide (SSPS)/Malva sylvestris extract (MSE) to extend the shelf life of foodstuff and detect indirectly the food spoilage. The influence of MSE content on physico-mechanical properties, biological activity, and pH sensitivity of the SSPS-based films was examined. When the MSE concentration increased from 0 to 6% (w/w), water solubility and water vapor permeability of the films decreased (p ˂ 0.05). Clear antioxidant and antibacterial capacities were observed for SSPS films incorporated with different concentrations of MSE. SSPS/MSE films could sense the pH variation in a pH range of 7 to 8. SSPS/MSE film was used to detect the spoilage of shrimp and showed a pH-sensitive highly distinctive color variation from grey to dark green as the shrimp's quality altered. Overall, SSPS/MSE film can be introduced as a promising candidate for application as active and intelligent packaging.
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Affiliation(s)
- Mostafa Jafarian
- Department of Agricultural Engineering, Technical and Vocational University (TVU), Tehran, Iran
| | - Pouya Taghinia
- Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
| | - Sahebeh Sedaghati
- Present Address: Technical Manager at Kachcool Coffee Company, Mazandaran, Iran
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Hasanah NN, Mohamad Azman E, Rozzamri A, Zainal Abedin NH, Ismail-Fitry MR. A Systematic Review of Butterfly Pea Flower ( Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging. Polymers (Basel) 2023; 15:polym15112541. [PMID: 37299340 DOI: 10.3390/polym15112541] [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: 04/18/2023] [Revised: 05/21/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF's anthocyanins is a potential strategy for the future of food packaging systems.
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Affiliation(s)
- Nur Nabilah Hasanah
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ashari Rozzamri
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Nur Hanani Zainal Abedin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Putra Infoport, UPM Serdang 43400, Selangor, Malaysia
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Wang Y, Liu K, Zhang M, Xu T, Du H, Pang B, Si C. Sustainable polysaccharide-based materials for intelligent packaging. Carbohydr Polym 2023; 313:120851. [PMID: 37182951 DOI: 10.1016/j.carbpol.2023.120851] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
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12
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [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: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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13
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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14
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Gupta P. Role of oxygen absorbers in food as packaging material, their characterization and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 61:1-11. [PMID: 36785798 PMCID: PMC9908507 DOI: 10.1007/s13197-023-05681-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 10/10/2022] [Accepted: 01/26/2023] [Indexed: 02/11/2023]
Abstract
To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today's current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.
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Affiliation(s)
- Prerna Gupta
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, 144411 India
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15
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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16
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
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Development of Smart Bilayer Alginate/Agar Film Containing Anthocyanin and Catechin-Lysozyme. Polymers (Basel) 2022; 14:polym14225042. [PMID: 36433169 PMCID: PMC9699012 DOI: 10.3390/polym14225042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022] Open
Abstract
Smart packaging can provide real-time information about changes in food quality and impart a protective effect to the food product by using active agents. This study aimed to develop a smart bilayer film (alginate/agar) with a cellulose nanosphere (CNs) from corncob. The bilayer films were prepared using 1.5% (w/w) sodium alginate with 0.25% (w/v) butterfly pea extract incorporated (indicator layer) and 2% (w/w) agar containing 0.5% (w/v) catechin−lysozyme (ratio 1:1) (active layer). The CNs were incorporated into the alginate layer at different concentrations (0, 5, 10, 20, and 30% w/w-based film) in order to improve the film’s properties. The thickness of smart bilayer film dramatically increased with the increase of CNs concentration. The inclusion of CNs reduced the transparency and elongation at break of the smart bilayer film while increasing its tensile strength (p < 0.05). The integration of CNs did not significantly affect the solubility and water vapor permeability of the smart bilayer film (p > 0.05). The smart bilayer film displayed a blue film with a glossy (without CNs) or matte surface (with CNs). The developed bilayer film shows excellent pH sensitivity, changing color at a wide range of pHs, and has a good response to ammonia and acetic acid gases. The film possesses exceptional antimicrobial and antioxidant activities. The integration of CNs did not influence the antibacterial activity of the film, despite the presence of a higher level of DPPH in film containing CNs. The smart bilayer film was effectively used to monitor shrimp freshness. These findings imply that smart bilayer films with and without CNs facilitate food safety and increase food shelf life by monitoring food quality.
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Advances and Challenges in Biopolymer-Based Films. Polymers (Basel) 2022; 14:polym14183920. [PMID: 36146065 PMCID: PMC9500674 DOI: 10.3390/polym14183920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
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19
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Vieira DM, Andrade MA, Vilarinho F, Silva AS, Rodrigues PV, Castro MCR, Machado AV. Mono and multilayer active films containing green tea to extend food shelf life. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100918] [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]
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20
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Converging Telco-Grade Solutions 5G and beyond to Support Production in Industry 4.0. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157600] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
The Industry 4.0 initiative has been showing the way for industrial production to optimize operations based on collecting, processing, and sharing data. There are new requirements on the production floor: flexible but ultra-reliable, low latency wireless communications through interoperable systems can share data. Further challenges of data sharing and storage arise when diverse systems come into play at the Manufacturing Operations Management and Business Planning & Logistics levels. The emerging complex cyber-physical systems of systems need to be engineered with care. Regarding industrial requirements, the telecommunication industry has many similarities to production—including ultra-reliability, high complexity, and having humans “in-the-loop”. The current paper aims to provide an overview of converging telco-grade solutions that can be successfully applied in the wide sense of industrial production. These toolsets range from model-driven engineering through system interoperability frameworks, 5G- and 6G-supported manufacturing, and the telco-cloud to speech recognition in noisy environments.
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Amaregouda Y, Kamanna K, Gasti T. Fabrication of intelligent/active films based on chitosan/polyvinyl alcohol matrices containing Jacaranda cuspidifolia anthocyanin for real-time monitoring of fish freshness. Int J Biol Macromol 2022; 218:799-815. [PMID: 35905759 DOI: 10.1016/j.ijbiomac.2022.07.174] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 01/13/2023]
Abstract
The present work describes the natural anthocyanin from Jacaranda cuspidifolia (JC) flower immobilized within a biopolymer matrix composed of chitosan (CS) and polyvinyl alcohol (PVA) gave novel intelligent/active packaging films (CPC). We introduced microwave irradiation to prepare polymeric composite films noticed faster mixing of the polymers and extract take place than the conventional method. The prepared composite films are characterized by various analytical and spectroscopic techniques. The smooth SEM images demonstrated CS/PVA matrix miscibility and compatibility with anthocyanin for the film formation. The addition of anthocyanin to the CS/PVA films significantly reduced UV-Vis light transmission, while causing a slight decrease in the films transparency. An increased anthocyanin concentration on polymer films showed improved oxygen permeability (77.09 %), moisture retention capacity (11.64 %), and water vapor transmission rate (43.10 %) substantially. Additionally, the prepared CPC smart films exhibited strong antioxidant (97.92 %) as well as antibacterial activities against common foodborne pathogens such as S. aureus, and E. coli. Furthermore, the prepared smart films demonstrated pink color in acidic, while grey to yellowish in basic solvent. Further, the color response of the freshness label was consistent with the spoilage Total Volatile Basic-Nitrogen (TVB-N) content determined in the fish samples with varied time period. The CPC smart films also showed promising application in terms of monitoring freshness of the fish fillets at room temperature. The obtained results suggested that, the prepared CPC smart films have potential to be used as quality indicator in the marine food packaging system.
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Affiliation(s)
- Yamanappagouda Amaregouda
- School of Basic Sciences, Department of Chemistry, Rani Channamma University, Vidyasangama, P-B, NH-4, Belagavi 591156, Karnataka, India
| | - Kantharaju Kamanna
- School of Basic Sciences, Department of Chemistry, Rani Channamma University, Vidyasangama, P-B, NH-4, Belagavi 591156, Karnataka, India.
| | - Tilak Gasti
- Department of Chemistry, Karnatak University, Dharwad 580003, India
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22
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Romruen O, Kaewprachu P, Karbowiak T, Rawdkuen S. Development of Intelligent Gelatin Films Incorporated with Sappan ( Caesalpinia sappan L.) Heartwood Extract. Polymers (Basel) 2022; 14:2487. [PMID: 35746061 PMCID: PMC9228210 DOI: 10.3390/polym14122487] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/10/2022] [Accepted: 06/15/2022] [Indexed: 01/27/2023] Open
Abstract
This study aimed to develop intelligent gelatin films incorporated with sappan (Caesalpinia sappan L.) heartwood extracts (SE) and characterize their properties. The intelligent gelatin film was prepared through a casting method from gelatin (3%, w/v), glycerol (25% w/w, based on gelatin weight), and SE at various concentrations (0, 0.25, 0.50, 0.75, and 1.00%, w/v). The thickness of the developed films ranged from 43 to 63 μm. The lightness and transparency of the films decreased with the increasing concentration of SE (p < 0.05). All concentrations of gelatin films incorporated with SE exhibited great pH sensitivity, as indicated by changes in film color at different pH levels (pH 1−12). Significant decreases in tensile strength were observed at 1.00% SE film (p < 0.05). The addition of SE reduced gelatin films’ solubility and water vapor permeability (p < 0.05). The chemical and physical interactions between gelatin and SE affected the absorption peaks in FTIR spectra. SE was affected by increased total phenolic content (TPC) and antioxidant activity of the gelatin film, and the 1.00% SE film showed the highest TPC (15.60 mg GAE/g db.) and antioxidant activity (DPPH: 782.71 μM Trolox/g db. and FRAP: 329.84 mM/g db.). The gelatin films combined with SE could inhibit S. aureus and E. coli, while the inhibition zone was not observed for E. coli; it only affected the film surface area. The result suggested that gelatin films incorporated with SE can be used as an intelligent film for pH indicators and prolong the shelf life of food due to their antioxidant and antimicrobial activities.
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Affiliation(s)
- Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Pimonpan Kaewprachu
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand;
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thomas Karbowiak
- UMR PAM-Food and Wine Science & Technology, Agrosup Dijon, Université de Bourgogne Franche-Comté, Esplanade Erasme, 21000 Dijon, France;
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
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23
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De A. Nanomaterial Synthesis from End‐of‐Cycle Products: A Sustainable Way of Waste Valorisation. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202100048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anindita De
- Sharda University Department of Chemistry and Biochemistry School of Basic Sciences and Research 201306 Greater Noida India
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24
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Development of active films utilizing antioxidant compounds obtained from tomato and lemon by-products for use in food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109128] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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26
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Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100771] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Tang H, Rising HH, Majji M, Brown RD. Long-Term Space Nutrition: A Scoping Review. Nutrients 2021; 14:nu14010194. [PMID: 35011072 PMCID: PMC8747021 DOI: 10.3390/nu14010194] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 01/30/2023] Open
Abstract
This scoping review aimed to identify current evidence and gaps in the field of long-term space nutrition. Specifically, the review targeted critical nutritional needs during long-term manned missions in outer space in addition to the essential components of a sustainable space nutrition system for meeting these needs. The search phrase "space food and the survival of astronauts in long-term missions" was used to collect the initial 5432 articles from seven Chinese and seven English databases. From these articles, two independent reviewers screened titles and abstracts to identify 218 articles for full-text reviews based on three themes and 18 keyword combinations as eligibility criteria. The results suggest that it is possible to address short-term adverse environmental factors and nutritional deficiencies by adopting effective dietary measures, selecting the right types of foods and supplements, and engaging in specific sustainable food production and eating practices. However, to support self-sufficiency during long-term space exploration, the most optimal and sustainable space nutrition systems are likely to be supported primarily by fresh food production, natural unprocessed foods as diets, nutrient recycling of food scraps and cultivation systems, and the establishment of closed-loop biospheres or landscape-based space habitats as long-term life support systems.
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Affiliation(s)
- Hong Tang
- College of Landscape and Tourism, Gansu Agricultural University, Lanzhou 730070, China;
| | - Hope Hui Rising
- Department of Landscape Architecture and Urban Planning, Texas A&M University, College Station, TX 77843, USA;
- Correspondence:
| | - Manoranjan Majji
- Department of Aerospace Engineering, Texas A&M University, College Station, TX 77843, USA;
| | - Robert D. Brown
- Department of Landscape Architecture and Urban Planning, Texas A&M University, College Station, TX 77843, USA;
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Pleva P, Bartošová L, Máčalová D, Zálešáková L, Sedlaříková J, Janalíková M. Biofilm Formation Reduction by Eugenol and Thymol on Biodegradable Food Packaging Material. Foods 2021; 11:foods11010002. [PMID: 35010130 PMCID: PMC8750975 DOI: 10.3390/foods11010002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022] Open
Abstract
Biofilm is a structured community of microorganisms adhering to surfaces of various polymeric materials used in food packaging. Microbes in the biofilm may affect food quality. However, the presence of biofilm can ensure biodegradation of discarded packaging. This work aims to evaluate a biofilm formation on the selected biodegradable polymer films: poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and poly (butylene succinate) (PBS) by selected bacterial strains; collection strains of Escherichiacoli, Staphylococcusaureus; and Bacillus pumilus, Bacillussubtilis, Bacillustequilensis, and Stenotrophomonasmaltophilia isolated from dairy products. Three different methods for biofilm evaluation were performed: the Christensen method, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, and fluorescence microscopy. High biofilm formation was confirmed on the control PBS film, whereas low biofilm formation ability was observed on the PLA polymer sample. Furthermore, the films with incorporated antimicrobial compounds (thymol or eugenol) were also prepared. Antimicrobial activity and also reduction in biofilm formation on enriched polymer films were determined. Therefore, they were all proved to be antimicrobial and effective in reducing biofilm formation. These films can be used to prepare novel active food packaging for the dairy industry to prevent biofilm formation and enhance food quality and safety in the future.
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Affiliation(s)
- Pavel Pleva
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, 275 Vavreckova, 76001 Zlin, Czech Republic; (P.P.); (L.B.); (D.M.)
| | - Lucie Bartošová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, 275 Vavreckova, 76001 Zlin, Czech Republic; (P.P.); (L.B.); (D.M.)
| | - Daniela Máčalová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, 275 Vavreckova, 76001 Zlin, Czech Republic; (P.P.); (L.B.); (D.M.)
| | - Ludmila Zálešáková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 76001 Zlin, Czech Republic;
| | - Jana Sedlaříková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, 275 Vavreckova, 76001 Zlin, Czech Republic;
| | - Magda Janalíková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, 275 Vavreckova, 76001 Zlin, Czech Republic; (P.P.); (L.B.); (D.M.)
- Correspondence: ; Tel.: +420-57-603-1020
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Hamed I, Jakobsen AN, Lerfall J. Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Compr Rev Food Sci Food Saf 2021; 21:198-226. [PMID: 34907649 DOI: 10.1111/1541-4337.12870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/25/2022]
Abstract
The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under- or unutilized despite these byproducts being a rich resource of valuable compounds. These biowastes contain biopolymers and other compounds such as proteins, polysaccharides, lipids, pigments, micronutrients, and minerals with good nutritional values and active biological properties with applications in various fields including the development of sustainable food packaging. This review offers an update on the recent advancement of food byproducts recycling and upgrading toward the production of food packaging materials, which could be edible, (bio)degradable, and act as carriers of biobased active agents such as antimicrobials, antioxidants, flavoring additives, and health-promoting compounds. This should be a global initiative to promote the well-being of humans and achieve sustainability while respecting the ecological boundaries of our planet. Edible films and coatings formulations based on biopolymers and active compounds extracted from biowastes offer great opportunities to decrease the devastating overuse of plastic-based packaging. It has become evident that a transition from a fuel-based to a circular bio-based economy is potentially beneficial. Therefore, the exploitation of food discards within the context of a zero-waste biorefinery approach would improve waste management by minimizing its generation, reduce pollution, and provide value-added compounds. Most importantly, the development of edible packaging materials from food byproducts does not compete with food resources, and it also helps decrease our dependency on petroleum-based products. Practical Application Almost 99% of current plastics are petroleum-based, and their continuous use has been devastating to the planet as plastic-derived components have been detected in all trophic levels. Besides, the increasing amounts of food by-products are a socioeconomic and environmental challenge, and halving food loss and waste and turning it into valuable products has become necessary to achieve sustainability and economic circularity. The development of new packaging systems such as edible materials could be one of the solutions to limit the use of persistent plastics. Edible films and coatings by-products-based could also enhance food packaging performance due to their compounds' bioactivities.
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Affiliation(s)
- Imen Hamed
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
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30
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Ayranci UG, Karaca H. Effect of in-package gas composition on growth and aflatoxin production of Aspergillus flavus in culture medium and red pepper. Int J Food Microbiol 2021; 357:109368. [PMID: 34481126 DOI: 10.1016/j.ijfoodmicro.2021.109368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/05/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023]
Abstract
In this study, the effect of in-package gas composition on growth and aflatoxin production of toxigenic Aspergillus flavus was investigated. For this purpose, semi-dried red pepper samples and potato dextrose agar media with different pH values (3.5, 5.6, 7.0 and 9.0) were inoculated with A. flavus and packaged under different gas atmospheres (air, 100% N2, 70% N2 + 30% CO2 and 100% CO2). The growth of the fungus was monitored during storage at 25 °C for 8 days and the aflatoxin levels produced were determined at the end of storage. The highest growth rate was observed in the medium at pH 9.0 and the highest toxin production was in the medium at pH 5.6. Slowdowns up to 55.6% and 28.0% in the growth of A. flavus in the culture medium and red pepper were observed when packaging under 100% N2 was employed. It was found that 70% N2 + 30% CO2 atmosphere was more effective than 100% N2 in inhibiting the growth of A. flavus in red peppers; however, the difference between the aflatoxin levels produced in the samples packaged under these gas compositions was not significant (p > 0.05). CO2 concentrations higher than 90% in the package were quite effective against A. flavus resulting in 60% and 99% reductions in the growth and aflatoxin production of the fungus in red pepper.
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Affiliation(s)
- Ufuk Gokce Ayranci
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160 Kinikli, Denizli, Turkey
| | - Hakan Karaca
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, 20160 Kinikli, Denizli, Turkey.
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jancikova S, Dordevic D, Tesikova K, Antonic B, Tremlova B. Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces. MEMBRANES 2021; 11:membranes11090684. [PMID: 34564501 PMCID: PMC8467745 DOI: 10.3390/membranes11090684] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/12/2021] [Accepted: 08/30/2021] [Indexed: 11/16/2022]
Abstract
The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CHLCZ (red cabbage extract-Brassica oleracea) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples.
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R R, Philip E, Madhavan A, Sindhu R, Pugazhendhi A, Binod P, Sirohi R, Awasthi MK, Tarafdar A, Pandey A. Advanced biomaterials for sustainable applications in the food industry: Updates and challenges. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 283:117071. [PMID: 33866219 DOI: 10.1016/j.envpol.2021.117071] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/12/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
Maintaining the safety and quality of food are major concerns while developing biomaterial based food packaging. It offers a longer shelf-life as well as protection and quality control to the food based on international standards. Nano-biotechnology contributes to a far extent to make advanced packaging by developing multifunctional biomaterials for potential applications providing smarter materials to consumers. Applications of nano-biocomposites may thus help to deliver enhanced barrier, mechanical strength, antimicrobial and antioxidant properties to novel food packaging materials. Starch derived bioplastics, polylactic acid and polyhydroxybutyrate are examples of active bioplastics currently in the food packaging sector. This review discusses the various types of biomaterials that could be used to improve future smarter food packaging, as well as biomaterials' potential applications as food stabilizers, pathogen control agents, sensors, and edible packaging materials. The regulatory concerns related to the use of biomaterials in food packaging and commercially available biomaterials in different fields are also discussed. Development of novel biomaterials for different food packaging applications can therefore guarantee active food packaging in future.
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Affiliation(s)
- Reshmy R
- Post Graduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, 690 110, Kerala, India
| | - Eapen Philip
- Post Graduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, 690 110, Kerala, India
| | - Aravind Madhavan
- Rajiv Gandhi Center for Biotechnology, Jagathy, Thiruvananthapuram, 695 014, Kerala, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Arivalagan Pugazhendhi
- Innovative Green Product Synthesis and Renewable Environment Development Research Group, Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul, 136713, 11, Republic of Korea
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, North West A & F University, Yangling, Shaanxi, 712 100, China
| | - Ayon Tarafdar
- Division of Livestock Production and Management, ICAR - Indian Veterinary Research Institute, Izatnagar, Bareilly, 243 122, Uttar Pradesh, India
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR- Indian Institute for Toxicology Research, Lucknow, 226 001, India; Centre for Energy and Environmental Sustainability, Lucknow, 226 029, Uttar Pradesh, India.
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Harvesting of Antimicrobial Peptides from Insect (Hermetia illucens) and Its Applications in the Food Packaging. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156991] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
About one-third of the total food produced is wasted, rising the concern to adopt proper management. Simultaneously with the increase in population, demand for food is increasing which may lead to scarcity. Adequate packaging is one of the ways to avoid deterioration of food and prevent wastage. In recent years, active packaging has attained interest due to its commendable results in food preservation. Several studies proved that the embodiment of antimicrobial components into the packaging material has the ability to prevent microbial contamination. Antimicrobial peptides (AMP) are newly discovered antimicrobial agents for impregnation into packaging material. Among various sources for AMP, insects have shown great resistivity against a wide spectrum of microorganisms. Insects feed on substances consisting of a varying range of contaminations, which often results in infections. Insects synthesise AMPs to fight such infections and survive in that atmosphere. The disease-causing agents in humans are the same as those found in insects. Hence, AMPs extracted from insects have the potential to fight the microorganisms that act as hazards to human health. This review highlights the harvesting and synthesis of AMPs from Hermetia illucens, which is a promising source for AMP and its applications in the food packaging industry.
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Gasti T, Dixit S, D'souza OJ, Hiremani VD, Vootla SK, Masti SP, Chougale RB, Malabadi RB. Smart biodegradable films based on chitosan/methylcellulose containing Phyllanthus reticulatus anthocyanin for monitoring the freshness of fish fillet. Int J Biol Macromol 2021; 187:451-461. [PMID: 34324903 DOI: 10.1016/j.ijbiomac.2021.07.128] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/11/2021] [Accepted: 07/20/2021] [Indexed: 02/07/2023]
Abstract
The current work aims to prepare biologically active and pH responsive smart films based on Chitosan (CS)/Methylcellulose (MC) matrix integrated with Phyllanthus reticulatus (PR) ripen fruit anthocyanin. The prepared smart films (CMPR) were fabricated through a cost-effective solvent casting technique. The existences of secondary interactions were confirmed by the FT-IR analysis. The smooth SEM images revealed the miscibility and compatibility of the CS/MC matrix with PR anthocyanin. The incorporation of PR anthocyanin significantly blocked the UV light transmission of the CS/MC films while slight decrease in the transparency was observed. The water solubility, moisture retention capacity, and water vapor transmission rate were significantly enhanced with an increase in the PR anthocyanin content. Additionally, the prepared CMPR smart films showed pink color in acidic pH while yellowish in basic pH solution and further exhibited strong antioxidant activity as well as antibacterial activity against the common foodborne pathogens such as S. aureus, P. aeruginosa, and E. coli. The CMPR smart film also displayed potential result for monitoring the fish fillet freshness at room temperature. The results proclaim that the prepared CMPR smart films could be utilized for quality assurance as well as shelf life extension of the marine food products.
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Affiliation(s)
- Tilak Gasti
- Department of Studies in Chemistry, Karnatak University Dharwad, India
| | - Shruti Dixit
- Department of Biotechnology, Karnatak University, Dharwad, India
| | - Oshin J D'souza
- Department of Studies in Chemistry, Karnatak University Dharwad, India
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Atta OM, Manan S, Ahmed AAQ, Awad MF, Ul-Islam M, Subhan F, Ullah MW, Yang G. Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application. Polymers (Basel) 2021; 13:polym13142310. [PMID: 34301067 PMCID: PMC8309339 DOI: 10.3390/polym13142310] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 01/01/2023] Open
Abstract
The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study was aimed to develop edible and bioactive food packaging films comprising yeast incorporated into bacterial cellulose (BC) in conjunction with carboxymethyl cellulose (CMC) and glycerol (Gly) to extend the shelf life of packaged food materials. First, yeast biomass and BC hydrogels were produced by Meyerozyma guilliermondii (MT502203.1) and Gluconacetobacter xylinus (ATCC53582), respectively, and then the films were developed ex situ by mixing 30 wt.% CMC, 30 wt.% Gly, 2 wt.% yeast dry biomass, and 2 wt.% BC slurry. FE-SEM observation showed the successful incorporation of Gly and yeast into the fibrous cellulose matrix. FTIR spectroscopy confirmed the development of composite films through chemical interaction between BC, CMC, Gly, and yeast. The developed BC/CMC/Gly/yeast composite films showed high water solubility (42.86%). The yeast-incorporated films showed antimicrobial activities against three microbial strains, including Escherichia coli, Pseudomonas aeruginosa, and Saccharomyces aureus, by producing clear inhibition zones of 16 mm, 10 mm, and 15 mm, respectively, after 24 h. Moreover, the films were non-toxic against NIH-3T3 fibroblast cells. Finally, the coating of oranges and tomatoes with BC/CMC/Gly/yeast composites enhanced the shelf life at different storage temperatures. The BC/CMC/Gly/yeast composite film-coated oranges and tomatoes demonstrated acceptable sensory features such as odor and color, not only at 6 °C but also at room temperature and further elevated temperatures at 30 °C and 40 °C for up to two weeks. The findings of this study indicate that the developed BC/CMC/Gly/yeast composite films could be used as edible packaging material with high nutritional value and distinctive properties related to the film component, which would provide protection to foods and extend their shelf life, and thus could find applications in the food industry.
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Affiliation(s)
- Omar Mohammad Atta
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Department of Botany and Microbiology, College of Science, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Sehrish Manan
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
| | - Abeer Ahmed Qaed Ahmed
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
| | - Mohamed F. Awad
- Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mazhar Ul-Islam
- Department of Chemical Engineering, College of Engineering, Dhofar University, Salalah 211, Oman;
| | - Fazli Subhan
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi 46000, Pakistan;
| | - Muhammad Wajid Ullah
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Correspondence: (M.W.U.); (G.Y.)
| | - Guang Yang
- Department of Biomedical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China; (O.M.A.); (S.M.); (A.A.Q.A.)
- Correspondence: (M.W.U.); (G.Y.)
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Metabolomic Markers of Storage Temperature and Time in Pasteurized Milk. Metabolites 2021; 11:metabo11070419. [PMID: 34202014 PMCID: PMC8306400 DOI: 10.3390/metabo11070419] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 11/18/2022] Open
Abstract
The current date labeling system for pasteurized milk is based on the predicted growth of spoilage microorganisms, but inherent inaccuracies and the inability to account for environmental factors (e.g., temperature fluctuations) contribute to household and retail food waste. Improved shelf-life estimation can be achieved by monitoring milk quality in real-time. In this study, we identify and quantify metabolites changing over storage temperature and time, the main factors affecting milk stability. Pasteurized 2% fat milk was stored at 4, 10, 15, and 20 °C. Metabolite change was analyzed using untargeted and targeted nuclear magnetic resonance (NMR) metabolomics approaches. Several metabolites correlated significantly to storage time and temperature. Citric acid decreased linearly over time at a temperature-dependent rate. Ethanol, formic acid, acetic acid, lactic acid, and succinic acid increased non-linearly after an initial period of minimal increase. Butyric acid exhibited strong inverse temperature dependencies. This study provides the first analysis of the effect of time and temperature on the concentration of key metabolites during milk storage. Candidate molecules for shelf-life monitoring have been identified, and the results improve our understanding of molecular changes during milk storage. These results will inform the development of real-time shelf-life indicators for milk, helping to reduce milk waste.
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Sängerlaub S, Witzgall S, Müller K, Wiegert T, Pecyna MJ. Palladium-based oxygen scavenger for food packaging: Choosing optimal hydrogen partial pressure. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Adv Colloid Interface Sci 2021; 291:102405. [PMID: 33819726 DOI: 10.1016/j.cis.2021.102405] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/20/2022]
Abstract
New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
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Salgado PR, Di Giorgio L, Musso YS, Mauri AN. Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.630393] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.
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Zhao P, Ndayambaje JP, Liu X, Xia X. Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1858859] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ping Zhao
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Jean Pierre Ndayambaje
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xiao Liu
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Xingxing Xia
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
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Perinelli DR, Palmieri GF, Cespi M, Bonacucina G. Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update. Molecules 2020; 25:E5878. [PMID: 33322621 PMCID: PMC7763935 DOI: 10.3390/molecules25245878] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 12/12/2022] Open
Abstract
Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
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Affiliation(s)
- Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy; (G.F.P.); (M.C.); (G.B.)
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Kritchenkov AS, Egorov AR, Volkova OV, Artemjev AA, Kurliuk AV, Anh Le T, Hieu Truong H, Le-Nhat-Thuy G, Van Tran Thi T, Van Tuyen N, Khrustalev VN. Novel biopolymer-based nanocomposite food coatings that exhibit active and smart properties due to a single type of nanoparticles. Food Chem 2020; 343:128676. [PMID: 33250292 DOI: 10.1016/j.foodchem.2020.128676] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 11/14/2020] [Accepted: 11/15/2020] [Indexed: 01/07/2023]
Abstract
We used nanoparticles which possess simultaneously active (antimicrobial, UV-protective and antioxidant) and smart (temperature sensing) properties. The nanoparticles (2Rh = 450 nm, PDI = 0.118 ± 0.014, ζ-potential = 21 mV and Tg = 8 ± 1 °C) are based on polyethylene glycol (PEG)/methyl cellulose (MC) core with anthocyanidin and sodium acetate, and chitosan/gallotannin-based shell. The core of nanoparticles acts as a temperature indicator, changing its color from colorless into deep purple at 8 °C, while the shell provides antimicrobial (due to chitosan), UV-protective and antioxidant (due to gallotannin) effects. We incorporated these nanoparticles into the chitosan matrix. The coatings demonstrated improved mechanical and barrier properties compared with the pure chitosan coating. The elaborated coatings pronouncedly improve the shelf-life of Ricotta cheese. Moreover, they serve as thermo indicators, which warn about cheese storage at an unacceptable temperature. Thus, we developed new coatings in which all properties are enabled by a single type of nanoparticles.
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Affiliation(s)
- Andreii S Kritchenkov
- Peoples' Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, Moscow 117198, Russian Federation; Saint Petersburg National Research University of Information Technologies, Mechanics, and Optics, Kronverkskii pr. 49, 197101 St. Petersburg, Russian Federation; Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, Vitebsk 210009, Belarus.
| | - Anton R Egorov
- Peoples' Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, Moscow 117198, Russian Federation
| | - Olga V Volkova
- Saint Petersburg National Research University of Information Technologies, Mechanics, and Optics, Kronverkskii pr. 49, 197101 St. Petersburg, Russian Federation
| | - Alexey A Artemjev
- Peoples' Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, Moscow 117198, Russian Federation
| | - Aleh V Kurliuk
- Vitebsk State Medical University, Frunze av. 27, Vitebsk 210009, Belarus
| | - Tuan Anh Le
- Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
| | - Hong Hieu Truong
- Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
| | - Giang Le-Nhat-Thuy
- Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
| | - Thanh Van Tran Thi
- Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
| | - Nguyen Van Tuyen
- Institute of Chemistry, Vietnam Academy of Science and Technology, Viet Nam
| | - Victor N Khrustalev
- Peoples' Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, Moscow 117198, Russian Federation; Zelinsky Institute of Organic Chemistry RAS, Leninsky Prosp. 47, Moscow 119991, Russian Federation
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Drago E, Campardelli R, Pettinato M, Perego P. Innovations in Smart Packaging Concepts for Food: An Extensive Review. Foods 2020; 9:E1628. [PMID: 33171881 PMCID: PMC7695158 DOI: 10.3390/foods9111628] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/04/2020] [Accepted: 11/04/2020] [Indexed: 01/21/2023] Open
Abstract
Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.
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Affiliation(s)
| | | | - Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnique School, University of Genoa, Via Opera Pia 15, 16145 Genova, Italy; (E.D.); (R.C.); (P.P.)
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Awalgaonkar G, Beaudry R, Almenar E. Ethylene‐removing packaging: Basis for development and latest advances. Compr Rev Food Sci Food Saf 2020; 19:3980-4007. [DOI: 10.1111/1541-4337.12636] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/09/2020] [Accepted: 08/30/2020] [Indexed: 12/15/2022]
Affiliation(s)
| | - Randolph Beaudry
- Department of Horticulture Michigan State University East Lansing Michigan
| | - Eva Almenar
- School of Packaging Michigan State University East Lansing Michigan
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47
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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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48
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Abdelbasir SM, McCourt KM, Lee CM, Vanegas DC. Waste-Derived Nanoparticles: Synthesis Approaches, Environmental Applications, and Sustainability Considerations. Front Chem 2020; 8:782. [PMID: 33110911 PMCID: PMC7488813 DOI: 10.3389/fchem.2020.00782] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 07/27/2020] [Indexed: 12/02/2022] Open
Abstract
For the past few decades, a plethora of nanoparticles have been produced through various methods and utilized to advance technologies for environmental applications, including water treatment, detection of persistent pollutants, and soil/water remediation, amongst many others. The field of materials science and engineering is increasingly interested in increasing the sustainability of the processes involved in the production of nanoparticles, which motivates the exploration of alternative inputs for nanoparticle production as well as the implementation of green synthesis techniques. Herein, we start by overviewing the general aspects of nanoparticle synthesis from industrial, electric/electronic, and plastic waste. We expand on critical aspects of waste identification as a viable input for the treatment and recovery of metal- and carbon-based nanoparticles. We follow-up by discussing different governing mechanisms involved in the production of nanoparticles, and point to potential inferences throughout the synthesis processes. Next, we provide some examples of waste-derived nanoparticles utilized in a proof-of-concept demonstration of technologies for applications in water quality and safety. We conclude by discussing current challenges from the toxicological and life-cycle perspectives that must be taken into consideration before scale-up manufacturing and implementation of waste-derived nanoparticles.
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Affiliation(s)
| | - Kelli M. McCourt
- Department of Environmental Engineering and Earth Sciences, Clemson University, Clemson, SC, United States
| | - Cindy M. Lee
- Department of Environmental Engineering and Earth Sciences, Clemson University, Clemson, SC, United States
- Department of Engineering and Science Education, Clemson University, Clemson, SC, United States
| | - Diana C. Vanegas
- Department of Environmental Engineering and Earth Sciences, Clemson University, Clemson, SC, United States
- Interdisciplinary Group for Biotechnological Innovation and Ecosocial Change-BioNovo, Universidad del Valle, Cali, Colombia
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Villa CC, Galus S, Nowacka M, Magri A, Petriccione M, Gutiérrez TJ. Molecular sieves for food applications: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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50
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Roy S, Rhim JW. Anthocyanin food colorant and its application in pH-responsive color change indicator films. Crit Rev Food Sci Nutr 2020; 61:2297-2325. [PMID: 32543217 DOI: 10.1080/10408398.2020.1776211] [Citation(s) in RCA: 174] [Impact Index Per Article: 43.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabetes. In particular, the pH-responsive color-changing function of anthocyanins is useful for making color indicator smart packaging films. This review addressed the latest information on the use of natural pigment anthocyanins for intelligent and active food packaging applications. Recent studies on eco-friendly biodegradable polymer-based color indicator films incorporated with anthocyanins have been addressed. Also, studies on the use of smart packaging films to monitor the freshness of foods such as milk, meat, and fish were reviewed. This review highlights the potential and challenges for the use of anthocyanins as pH-responsive color-changing films for intelligent food packaging applications, which may be beneficial for further development of smart color indicator films for practical use.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Dongdaemun-gu, Seoul, Republic of Korea
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