Food Packaging: A Comprehensive Review and Future Trends

Films of polylactic acid with graphene oxide-zinc oxide hybrid and Mentha longifolia essential oil: Effects on quality of refrigerated chicken fillet

This study was conducted to investigate the morphological, thermal, mechanical, FTIR, physicochemical (thickness, humidity, solubility in water and water vapor permeability) and antimicrobial properties of polylactic acid film (PLA) containing hybrid graphene oxide‑zinc oxide (GO-ZnO: 1.5 % w/v) and Mentha longifolia essential oil (ML:1 % v/v) on chicken fillet kept in the refrigerator. The studied groups were microbially (total count of mesophilic aerobic bacteria, psychrotrophic bacteria, Enterobacteriaceae, Staphylococcus aureus, and lactic acid bacteria), chemically (pH, TVB-N) and sensory (color, odor, and taste) evaluated at 8-day interval (0, 2, 5 and 8). In the examination of the morphological characteristics, the PLA film had a smooth and uniform surface and the addition of ML essential oil created a discontinuous structure and the addition of GO-ZnO led to the production of a denser and more homogeneous film. The presence of GO-ZnO increased the thickness, decreased moisture content and solubility in water, and added ML essential oil increased moisture content and decreased solubility in water (p˂0.05). The results of the mechanical evaluation showed that the addition of ML essential oil and GO-ZnO reduced elongation at break and tensile strength (p˂0.05). The addition of ML essential oil increased the thermal resistance and the addition of GO-ZnO decreased the thermal resistance compared to the film containing ML essential oil. The antimicrobial effect of films containing ML essential oil was confirmed in this study (p˂0.05). The addition of GO-ZnO did not change the count of any of the microbial groups. TVB-N showed that groups containing ML essential oil had lower levels of volatile nitrogenous bases than the control group (p˂0.05). Sensory evaluation of the studied groups showed that chicken fillets packed with films containing ML essential oil had the highest score in terms of color, smell and taste. The results of the present study showed that PLA film containing GO-ZnO and ML essential oil can be used to increase the shelf life and maintain the sensory characteristics of chicken fillets, and it can be used as a suitable packaging to increase the shelf life of food products.

Impact of Bisphenol A and its alternatives on oocyte health: a scoping review

BACKGROUND

Bisphenol A (BPA) is an endocrine disrupting chemical released from plastic materials, including food packaging and dental sealants, persisting in the environment and ubiquitously contaminating ecosystems and human populations. BPA can elicit an array of damaging health effects and, alarmingly, 'BPA-free' alternatives mirror these harmful effects. Bisphenol exposure can negatively impact female fertility, damaging both the ovary and oocytes therein. Such damage can diminish reproductive capacity, pregnancy success, and offspring health. Despite global government regulations in place to indicate 'safe' BPA exposure levels, these policies have not considered the effects of bisphenols on oocyte health.

OBJECTIVE AND RATIONALE

This scoping review was conducted to evaluate evidence on the effects of BPA and BPA alternatives on standardized parameters of oocyte health. In doing so, this review addresses a critical gap in the literature providing a comprehensive, up-to-date synthesis of the effects of bisphenols on oocyte health.

SEARCH METHODS

This scoping review was conducted in accordance with PRISMA guidelines. Four databases, Medline, Embase, Scopus, and Web of Science, were searched twice (23 February 2022 and 1 August 2023) to capture studies assessing mammalian oocyte health post-bisphenol exposure. Search terms regarding oocytes, ovarian follicles, and bisphenols were utilized to identify relevant studies. Manuscripts written in English and reporting the effect of any bisphenol on mammalian oocyte health from all years were included. Parameters for toxicological studies were evaluated, including the number of bisphenol concentrations/doses tested, dosing regimen, biological replicates and/or animal numbers, and statistical information (for human studies). Standardized parameters of oocyte health including follicle counts, oocyte yield, oocyte meiotic capacity, morphology of oocyte and cumulus cells, and oocyte meiotic spindle integrity were extracted across the studies.

OUTCOMES

After screening 3147 studies, 107 studies of either humans or mammalian animal models or humans were included. Of the in vitro exposure studies, 96.3% (26/27) and 94.1% (16/17) found at least one adverse effect on oocyte health using BPA or BPA alternatives (including BHPF, BPAF, BPB, BPF, and BPS), respectively. These included increased meiotic cell cycle arrest, altered morphology, and abnormal meiotic spindle/chromosomal alignment. In vivo, 85.7% (30/35) of studies on BPA and 92.3% (12/13) on BPA alternatives documented adverse effects on follicle development, morphology, or spindle/chromosome alignment. Importantly, these effects were recorded using levels below those deemed 'safe' for human exposure. Over half (11/21) of all human observational studies showed associations between higher urinary BPA levels and reduced antral follicle counts or oocyte yield in IVF patients. Recommendations are presented based on the identified shortcomings of the current evidence, incorporating elements of FDA requirements for future research in the field.

WIDER IMPLICATIONS

These data highlight the detrimental impacts of low-level BPA and BPA alternative exposure, contributing to poor oocyte quality and reduced fertility. These outcomes are valuable in promoting the revision of current policies and guidelines pertaining to BPA exposure internationally. This study serves as a valuable resource to scientists, providing key recommendations on study design, reporting elements, and endpoint measures to strengthen future studies. Ultimately, this review highlights oocyte health as a fundamentally important endpoint in reproductive toxicological studies, indicating an important direction for future research into endocrine disrupting chemicals to improve fertility outcomes.

In situ modification of foaming bacterial cellulose with chitosan and its application to active food packaging

Owing to a lack of specific biological functions, bacterial cellulose (BC) has been restricted in its application to the field of active packaging. In this study, we developed antimicrobial packaging materials using foaming BC (FBC) with chitosan (CS) and applied it to the preservation of chilled sea bass. The material property analysis demonstrated that 1.5 % CS/FBC maintained a high water content of 91 %, a swelling ratio of 75.6 %, great stress of 1.61 MPa, and great strain of 1.87 %. CS incorporation into FBC also decreased its crystallinity from 73.39 % to 69.3 %. Meanwhile, 1.5 % CS/FBC also provided great antimicrobial ability against Escherichia coli and Staphylococcus aureus by approximately 2 log colony-forming units/mL inhibition utilizing contact-killing. Results of the preservation assessment indicated that 1.5 % CS/FBC efficiently inhibited Shewanella putrefaciens growth, reduced total volatile basic nitrogen release, and slightly inhibited lipid oxidation. Based on the above results, CS/FBC is an ecofriendly biomaterial produced from a microorganism that possesses high absorbency and strong antibacterial properties, making it suitable for development as antibacterial active packaging.

Recent trends in edible algae functional proteins: Production, bio-functional properties, and sustainable food packaging applications

In recent years, there has been a notable surge in the development and adoption of edible algae protein-based sustainable food packaging, which presents a promising alternative to traditional materials due to its biodegradability, renewability, and minimal environmental impact. Hence, this review aims to emphasize the sources, cultivation, and downstream potential of algal protein and protein complexes. Moreover, it comprehensively examines the advancements in utilizing protein complexes for smart and active packaging applications, while also addressing the challenges that must be overcome for the widespread commercial adoption of algal proteins to meet industry 4.0. The review revealed that the diversity of algae species and their sustainable cultivation methods offers a promising alternative to traditional protein sources. Being vegan source with higher photosynthetic conversion efficiency and reduced growth cycle has permitted the proposition of algae as proteins of the future. The unique combination of techno-functional combined with bio-functional properties such as antioxidant, anti-inflammatory and antimicrobial response have captured the sustainable groups to invest considerable research and promote the innovations in algal proteins. Food packaging research has increasingly benefited by the excellent gas barrier property and superior mechanical strength of algal proteins either stand alone or in synergy with other biodegradable polymers. Advanced packaging functionality such as freshness monitoring and active preservation techniques has been explored and needs considerable characterization for commercial advancement. Overall, while algal proteins show promising downstream potential in various industries aligned with Industry 4.0 principles, their broader adoption hinges on overcoming these barriers through continued innovation and strategic development.

A Review on Gas Indicators and Sensors for Smart Food Packaging

Real-time monitoring of changes in packaged food is crucial to ensure safety and alleviate environmental issues. Accordingly, the development of indicators and sensors for smart packaging has long been anticipated, especially for gases related to food deterioration and microbial growth. However, the characteristics of indicators and sensors used in food packaging cannot be adjusted according to the specific food type, making it essential to select and apply suitable indicators and sensors for each type of food. In this review, the principles and characteristics of gas indicators and sensors for oxygen, carbon dioxide, and ammonia that are commercialized or in the development phase were summarized, and their application status and prospects were assessed. Indicators and sensors for smart packaging are applied in forms such as films, labels, sachets, and devices. Their detection methods include redox reactions, analyte binding, enzyme reactions, pH changes, electron transfer, conformational changes, and electrode reactions. In this work, 9 types of indicators and sensors for oxygen, carbon dioxide, and ammonia were evaluated based on their detection and indication methods, materials, sensitivity, detection range, limit of detection, and advantages and disadvantages in food applications. We anticipate our review will propose criteria for selecting the optimal indicators and sensors for specific foods. Furthermore, this review examines the current application status and future prospects of these indicators and sensors.

Cassava bagasse starch and oregano essential oil as a potential active food packaging material: A physicochemical, thermal, mechanical, antioxidant, and antimicrobial study

This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and T dmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10-14 kg m/m2.s.Pa), intermediate solubility of 39 % and low maximum stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10-14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts

The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts.

Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application

Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems.

Multi-strategy dynamic cross-linking to prepare EGCG-loaded multifunctional Pickering emulsion/α-cyclodextrin/konjac glucomannan composite films for ultra-durable preservation of perishable fruits

Developing multifunctional films with antibacterial, antioxidant, and sustained-release properties is a robust strategy for preventing contamination of perishable fruits by foodborne microorganisms. This study engineered a sustained-release biodegradable antibacterial film loaded with EGCG (Pickering emulsion (PE)/α-Cyclodextrin (α-CD)/Konjac glucomannan (KGM)) through multi-strategy cross-linking for fruit preservation. EGCG is stabilized using PE and incorporated into the α-CD/KGM inclusion compound; the unique structure of α-CD enhances EGCG encapsulation, while KGM provides the film toughness and surface adhesion. The composite film's physicochemical properties, antioxidant, bacteriostatic and biodegradability were studied. Results showed that Pickering emulsions with 3 % oil phase exhibited excellent stability. Moreover, α-CD introduction increased the loading and sustained release of EGCG from the film, and its concentration significantly affected the light transmission, thermal stability, mechanical strength, mechanical characteristics and antioxidant capacity of the composite membrane. Antioxidant and antimicrobial activities of the composite film increased significantly with increasing α-CD concentration. Application of the film to tomatoes and strawberries effectively inhibited Escherichia coli and Staphylococcus aureus growth, prolonging the shelf-life of the fruits. Notably, the composite film exhibits superior biodegradability in soil. This EGCG-loaded PE/α-CD/KGM composite film is anticipated to be a multifunctional antimicrobial preservation material with sustained-release properties and biodegradable for perishable food applications.

Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness

Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2-13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %-100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.

Nanotechnology in food packaging materials: role and application of nanoparticles

Global concerns about food security, driven by rising demand, have prompted the exploration of nanotechnology as a solution to enhance food supply. This shift comes in response to the limitations of conventional technologies in meeting the ever-increasing demand for food products. Consequently, nanoparticles play a crucial role in enhancing food production, preservation, and extending shelf life by imparting exceptional properties to materials. Nanoparticles and nanostructures with attributes like expansive surface area and antimicrobial efficacy, are versatile in both traditional packaging and integration into biopolymer matrices. These distinctive qualities contribute to their extensive use in various food sector applications. Hence, this review explores the physicochemical properties, functions, and biological aspects of nanoparticles in the context of food packaging. Furthermore, the synergistic effect of nanoparticles with different biopolymers, alongside its different potential applications such as food shelf-life extenders, antimicrobial agents and as nanomaterials for developing smart packaging systems were summarily explored. While the ongoing exploration of this research area is evident, our review highlights the substantial potential of nanomaterials to emerge as a viable choice for food packaging if the challenges regarding toxicity are carefully and effectively modulated.

Recent developments of (bio)-sensors for detection of main microbiological and non-biological pollutants in plastic bottled water samples: A critical review

The importance of water in all biological processes is undeniable. Ensuring access to clean and safe drinking water is crucial for maintaining sustainable water resources. To elaborate, the consumption of water of inadequate quality can have a repercussion on human health. Furthermore, according to the instability of tap water quality, the consumption rate of bottled water is increasing every day at the global level. Although most people believe bottled water is safe, it can also be contaminated by microbiological or chemical pollution, which can increase the risk of disease. Over the last decades, several conventional analytical tools applied to analyze the contamination of bottled water. On the other hand, some limitations restrict their application in this field. Therefore, biosensors, as emerging analytical method, attract tremendous attention for detection both microbial and chemical contamination of bottled water. Biosensors enjoy several facilities including selectivity, affordability, and sensitivity. In this review, the developed biosensors for analyzing contamination of bottled water were highlighted, as along with working strategies, pros and cons of studies. Challenges and prospects were also examined.

Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation

To reduce food-borne bacterial infection caused by food spoilage, developing highly efficient food packing film is still an urgent need for food preservation. Herein, microwave-assisted antibacterial nanocomposite films CaO2@PVP/EA/CMC-Na (CP/EC) were synthesized using waste eggshell as precursor, egg albumen (EA) and sodium carboxymethylcellulose (CMCNa) as matrix by casting method. The size of CaO2@PVP (CP) nanoparticles with monodisperse spherical structures was 100-240 nm. When microwave and CP nanoparticles (0.05 mg/mL) were treated for 5 min, the mortality of E. coli and S. aureus could reach >97 %. Under microwave irradiation (6 min), the bactericidal rate of 2.5 % CP/EC film against E. coli and S. aureus reached 98.6 % and 97.2 %, respectively. After adding CP nanoparticles, the highest tensile strength (TS) and elongation at break (EB) of CP/EC film reached 19.59 MPa and 583.43 %, respectively. At 18 °C, the proliferation of bacterial colonies on meat can be significantly inhibited by 2.5 % CP/EC film. Detailed characterization showed that the excellent meat preservation activity was due to the synergistic effect of dynamic effect generated by ROS and thermal effect of microwave. This study provides a promising approach for the packaging application of polysaccharide- and protein-based biomass nanocomposite antibacterial edible films.

Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream

Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.

Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity

This work explores the development and characterization of composite multilayer films comprising bacterial cellulose (BC) and chitosan enriched with antioxidant compounds from grape bagasse extract (GE) and glycerol. SEM images revealed a compact structure with successful interactions between BC and chitosan, confirmed by FT-IR analysis. Equilibrium moisture content, water vapor permeability (WVP), swollen capacity, and solubility were systematically investigated, unveiling the influence of glycerol and GE concentrations. Moisture content increased with elevated glycerol and GE levels, attributed to their hydrophilic nature. WVP rose with higher concentrations of hydrophilic compounds, affecting the films' permeability. Swollen capacity decreased, and solubility increased with the addition of GE and glycerol, indicating a more compact film structure. The incorporation of GE conferred antioxidant properties to the films, as evidenced by DPPH and ABTS+ assays, and Total Phenolic Content (TPC) determination. TPC values varied from 0 to 1.75 mg GAE/g dried film, depending on GE. Fourier Transform Infrared Spectroscopy (FT-IR) highlighted polymeric associations, and UV-Vis spectra demonstrated enhanced UV-blocking properties. Overall, these multilayer films offer promising applications in food packaging, leveraging natural antioxidant sources for an enhanced functionality.

Applications of Chipless RFID Humidity Sensors to Smart Packaging Solutions

Packaging solutions have recently evolved to become smart and intelligent thanks to technologies such as RFID tracking and communication systems, but the integration of sensing functionality in these systems is still under active development. In this paper, chipless RFID humidity sensors suitable for smart packaging are proposed together with a novel strategy to tune their performances and their operating range. The sensors are flexible, fast, low-cost and easy to fabricate and can be read wirelessly. The sensitivity and the humidity range where they can be used are adjustable by changing one of the sensor's structural parameters. Moreover, these sensors are proposed as double parameter sensors, using both the frequency shift and the intensity variation of the resonance peak for the measure of the relative humidity. The results show that the sensitivity can vary remarkably among the sensors proposed, together with the operative range. The sensor suitability in two specific smart packaging applications is discussed. In the first case, a threshold sensor in the low-humidity range for package integrity verification is analyzed, and in the second case, a more complex measurement of humidity in non-hermetic packages is investigated. The discussion shows that the sensor configuration can easily be adapted to the different application needs.

Carboxymethyl chitosan and polycaprolactone-based rapid in-situ packaging for fruit preservation by solution blow spinning

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.

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product

The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoOx encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoOx. Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoOx exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL-1. Based on those unique characteristics, the CCF0.15 film was chosen for tangerine preservation. The CCF0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.

Preparation and characterization of gelatin/chitosan nanocomposite reinforced by NiO nanoparticles as an active food packaging

Food packaging with antibacterial properties has attracted much attention recently. In this study, nickel oxide nanoparticles (NiONPs) were synthesized by co-precipitation and then gelatin/chitosan polymer films (GEL/CS) with different percentages of NiONPs, bio-nanocomposites, were prepared by casting. Morphology, crystal microstructure, molecular interactions and thermal stabilities of the NPs and the composite films were characterized by FESEM, XRD, FTIR and TGA, respectively. The bio-nanocomposite films exhibited excellent barrier, thermal and mechanical properties by addition of an optimized content of NPs. For example, the tensile strength (TS) of the GEL/CS film without NPs was 23.83 MPa and increased to 30.13 MPa by incorporation of 1% NPs. The antibacterial properties and toxicity of the films were investigated. These films show good antibacterial behavior against Gram-positive (Staphylococcus aureus) bacteria compared to Gram-negative (Escherichia coli) bacteria. Furthermore, the films were found to be non-toxic to fibroblast cells that came into contact with the films, with a survival rate of more than 88%. Therefore, these films can be applied for food packaging due to their excellent mechanical, barrier, and antibacterial properties.

Enhancement of the Physical and Functional Properties of Chitosan Films by Incorporating Galla chinensis Extract

Composite films based on chitosan (CS) incorporating Galla chinensis extract (GCNE) at different CS/GCNE weight ratios, which are both biodegradable and multifunctional, were fabricated using the solution-casting method. The FTIR analyses indicated that a good interaction was presented among the GCNE and CS through an intermolecular hydrogen bond. The incorporation of the GCNE improved the films' elongation at break, UV-light blocking, and decreased the moisture regain (from 16.68% to 10.69%) and water absorption (from 80.65% to 54.74%). Moreover, the CS/GCNE films exhibited a strong antioxidant activity (from 57.11% to 70.37% of DPPH and from 35.53% to 46.73% of ABTS scavenging activities) mainly due to the high content of phenolic compounds in the incorporated GCNE. The CS/GCNE film-forming solution coatings demonstrated their effectiveness in preserving the quality of postharvest mangoes, specifically by minimizing the change in the firmness, weight loss, titratable acidity, and total phenolic and ascorbic acids. These findings suggest that the multifunctional composite films possess a high application potential to preserve postharvest fruits.

Multifunctional composite films based on polyvinyl alcohol, quaternary ammonium salt modified cellulose nanofibers and tannic acid-iron ion coordination complexes for food packaging

The development of sustainable and well-performing food packaging materials takes on critical significance, whereas it is still challenging. To overcome the shortcomings of polyvinyl alcohol (PVA) as a degradable packaging material, in this work, hydrophobic quaternary ammonium salt (QAS) modified cellulose nanofibers (CNF) and tannic acid‑iron ion coordination complexes (TA-Fe) were adopted for the preparation of functional PVA films. The modified CNF (CNF-QAS) not only improved the mechanical properties and water resistance of PVA, but also endowed it with antibacterial ability. In addition, the synergistic antibacterial capability with CNF-QAS was achieved using TA-Fe with photothermal therapy. As a result, the modulus, elongation at break, tensile strength, and water contact angle of the prepared PVA films were examined as 88 MPa, 200 %, 11.7 MPa, and 94.8°, respectively. Furthermore, with the assistance of CNF-QAS and TA-Fe, the films inhibited the growth of E. coli and S. aureus by 99.8 % and 99.7 %, respectively, and they exhibited high cell viability of 90.5 % for L929 fibroblasts. Based on the above encouraging properties, the functional PVA films could significantly extend the shelf life of oranges for over two weeks, proving the excellent application prospects in the food packaging field.

Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom (Pleurotus ostreatus)

To extend the shelf life of oyster mushroom (Pleurotus ostreatus), the effects of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) combined treatment on quality characteristics, nutritional quality, storage characteristics, and enzyme activity of oyster mushroom during postharvest storage at 4 °C were investigated. The results showed that CS-HBPL combined treatment could significantly reduce rot degree and weight loss and significantly inhibit the browning of oyster mushroom. At the same time, the loss of reducing sugar, vitamin C, soluble protein, and total phenolic was significantly reduced. Compared with the control, CS-HBPL combined treatment could also significantly inhibit an increase in malondialdehyde (MDA) and significantly decrease the relative electrolyte leakage of oyster mushroom. In addition, the activities of catalase (CAT), superoxide dismutase (SOD), phenylalnine ammonialyase (PAL), and peroxidase (POD) were significantly improved, and the activity of polyphenol oxidase (PPO) was significantly inhibited in oyster mushroom. In conclusion, CS-HBPL combined treatment had a good protective effect on the membrane permeability damage of oyster mushroom and could effectively delay the oxidation of phenolic substances and browning of oyster mushroom. Therefore, CS-HBPL combined treatment can be used as a potential strategy to extend the storage time of oyster mushroom.

Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications

Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products' quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP-agar-gum arabic (GA), and OFICP-agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films' properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.

Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review

Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Phytochemicals and bioactive constituents in food packaging - A systematic review

Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.

Evaluation of chitosan-Ag/TiO2 nanocomposite for the enhancement of shelf life of chili and banana fruits

Post-harvest losses of fruits and vegetables account for a large share of food waste in the world due to improper handling and packaging. By using the sol-gel method, Ag/TiO2 nanocomposite was prepared in this study from micro-sized commercial TiO2 powder and incorporated in a chitosan-cellulose matrix for the purpose of promising food packaging. The particle size and distribution of Ag nanoparticles (9.2437 nm size) confirmed their successful inclusion in the TiO2 surface. The morphology of the package assured the successful and uniform disbursement of Ag/TiO2 nanocomposite into the chitosan-cellulose matrix, which led to enhanced water resistance and photocatalytic activity. The developed package is proficient in hindering the growth of fecal coliform bacteria (Esche (Escherichia coli) by 9 mm in the agar plate. Moreover, the efficient application of chitosan-Ag/TiO2 nanocomposite in food coating and packaging was examined in extending shelf life, minimizing water loss, and preventing microbial infection during the storage of chili (up to 7 days at 37 °C) and banana, respectively. It can be concluded from the results that chitosan-Ag/TiO2 nanocomposite-based food coating and packaging have competent potential for enhancing the shelf life of moist foods.

Innovations in Food Packaging for a Sustainable and Circular Economy

Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.

Degradable Plasma-Polymerized Poly(Ethylene Glycol)-Like Coating as a Matrix for Food-Packaging Applications

Currently, there is considerable interest in seeking an environmentally friendly technique that is neither thermally nor organic solvent-dependent for producing advanced polymer films for food-packaging applications. Among different approaches, plasma polymerization is a promising method that can deposit biodegradable coatings on top of polymer films. In this study, an atmospheric-pressure aerosol-assisted plasma deposition method was employed to develop a poly(ethylene glycol) (PEG)-like coating, which can act as a potential matrix for antimicrobial agents, by envisioning controlled-release food-packaging applications. Different plasma operating parameters, including the input power, monomer flow rate, and gap between the edge of the plasma head and substrate, were optimized to produce a PEG-like coating with a desirable water stability level and that can be biodegradable. The findings revealed that increased distance between the plasma head and substrate intensified gas-phase nucleation and diluted the active plasma species, which in turn led to the formation of a non-conformal rough coating. Conversely, at short plasma-substrate distances, smooth conformal coatings were obtained. Furthermore, at low input powers (<250 W), the chemical structure of the precursor was mostly preserved with a high retention of C-O functional groups due to limited monomer fragmentation. At the same time, these coatings exhibit low stability in water, which could be attributed to their low cross-linking degree. Increasing the power to 350 W resulted in the loss of the PEG-like chemical structure, which is due to the enhanced monomer fragmentation at high power. Nevertheless, owing to the enhanced cross-linking degree, these coatings were more stable in water. Finally, it could be concluded that a moderate input power (250-300 W) should be applied to obtain an acceptable tradeoff between the coating stability and PEG resemblance.

Biodegradable composites from poly(butylene adipate-co-terephthalate) with carbon nanoparticles: Preparation, characterization and performances

The development of composites for food packaging that have good mechanical and antimicrobial characteristics is still a major challenge. In applications like food packaging, the usage of poly (butylene adipate-co-terephthalate) (PBAT), which has an adversative effect on the environment and reduces petroleum resources, has grown widespread. The present work reveals PBAT composites reinforced with CNPs at a few percentages up to 5.0 wt %. The PBAT/CNPs composites were produced using the solvent casting method. The results of TGA studies, CNPs significantly enhanced the thermal stability of composites using PBAT. The mechanical strength of the PBAT composites was improved by increasing CNPs concentration. Tensile strength increased from 7.38 to 10.22 MPa, respectively. The oxygen transmission rate (OTR) decreased with increasing the CNPs concentrations. The barrier properties (H2O and O2) of PBAT were improved by the presence of CNPs. WVTR was calculated to be 108.6 ± 1.8 g/m2/day for PBAT. WVTR reduced when CNPs concentration in PBAT increased. The PCN-5.0 film sample had the lowest WVTR value, 34.1 ± 3.1 g/m2/day. For PCN-3.0, WVTR dropped by 45.39%, indicating and even with a 3.0 wt% loading of CNPs in PBAT, the rise is noticeable. Contact angle measurements indicate that PBAT/CNPs composites becomes hydrophobic after reinforcing. Gram-positive (S. aureus) and Gram-negative (E. coli) food-borne pathogenic microorganisms showed enhanced antimicrobial activity against the developed PBAT composites. The carrot pieces preserved their freshness for an extended period of 12 days while packaged in the PBAT/CNPs composite film, indicating that the film is an effective and excellent packaging for food materials.

Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi A

The growing demand for high food quality has been encouraging researchers in the food industry to apply biodegradable nanocomposites, which provide new opportunities and challenges for the advance of nanomaterials in the food industry. The objective of this study was to estimate the antibacterial activity and cytotoxicity effects of zinc oxide nanocomposite/zeolite (c/Zeo) with Aloe vera gel (AG) and its effect on the shelf life of chicken meat. The ZnONPs/Zeo was assessed using X-ray fluorescence (XRF) and field emission scanning electron microscopy (FE-SEM) analyses. The cytotoxicity effect of ZnONPs/Zeo was assessed by MTT assay. Then, the minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) of ZnONPs/Zeo and ZnONPs/Zeo-AG against Salmonella typhi and Salmonella para typhi A were investigated. Also, the preservative effect of nanocomposites on chicken fillets was evaluated. The results showed that these nanocomposites have the least cytotoxicity effect, resulting in good biocompatibility with the host. The MIC and MBC values of ZnONPs/Zeo-AG were lower than the ZnONPs/Zeo against S. typhi and S. paratyphi A. Both ZnONPs/Zeo-AG and ZnONPs/Zeo caused a significant decrease in the bacterial count of the chicken fillets. So, by spraying on meat, the number of bacteria presented a sharper decline as compared with the control group, resulting in an approximately 3.3 and 3-log10 reduction over 48 h in the ZnONPs/Zeo-AG and ZnONPs/Zeo treatment samples, respectively. In conclusion, antimicrobial packaging with ZnONPs containing A. vera is a beneficial solution for preserving and improving the quality, safety, and shelf life of fresh meat products.

Soy protein isolate/kappa-carrageenan/cellulose nanofibrils composite film incorporated with zenian essential oil-loaded MOFs for food packaging

Edible films applied in food packaging must possess excellent inhibitory and mechanical properties. Protein-based films exhibit a high capacity for film formation and offer good gas barrier properties. However, they have weak mechanical and water barrier characteristics. The objective of this research was to develop active composite films based on reinforced soy protein isolate (SPI)/Kappa-carrageenan (K) with varying concentrations of bacterial cellulose nanofibrils (BCN). Increasing the BCN concentration improved the morphological, structural, mechanical, water vapor barrier, and moisture content properties. In comparison to the pure SPI film (S), the film with a high BCN concentration demonstrated a significant decrease in WS (22.98 ± 0.78 %), MC (21.72 ± 0.68 %), WVP (1.22 ± 0.14 g mm-1 S-1 Pa-1 10-10), and EAB (57.77 ± 5.25 %) properties. It should be emphasized that there was no significant alteration in the physicomechanical properties of the optimal film (SKB0.75) containing Zenian-loaded metal-organic frameworks (ZM). However, it substantially enhanced the thermal stability of this film, which can be attributed to the strong interfacial interactions between polymer chains and ZM. Furthermore, the ZM films inhibited the growth of pathogenic bacteria and increased the DPPH antioxidant activity. Thus, SKB0.75-ZM2 films can be utilized as practical components in food packaging.

Carboxymethyl chitosan/sodium alginate hydrogel films with good biocompatibility and reproducibility by in situ ultra-fast crosslinking for efficient preservation of strawberry

Strawberry is a seasonal and regional fruit. Thus, strawberry waste caused by spoilage and decay is an urgent problem that must be solved. Developing hydrogel films (HGF) for multifunctional food packaging can effectively slow down strawberry. Based on the carboxymethyl chitosan/sodium alginate/citric acid with excellent biocompatibility, preservation effect, and ultrafast (10 s) coating on the strawberry surface, HGF specimens were designed and prepared through the electrostatic interaction of opposite charges between polysaccharides. The prepared HGF specimen exhibited excellent low moisture permeability and antibacterial properties. Its lethality rates against both Escherichia coli and Staphylococcus aureus were more than >99 %. The HGF could keep strawberries fresh for up to 8, 19, and 48 days at 25.0, 5.0, and 0 °C, respectively, by delaying the fruits' ripening, dehydration, microbial invasion, and respiration rate. The HGF dissolved and regenerated five times still exhibited good performance. The water vapor transmission rate of the regenerative HGF could reach 98 % of that of the original HGF. The regenerative HGF could maintain the freshness of strawberries for up to 8 days at 25.0 °C. This study provides new insight into an alternative film design for convenient, green, and renewable alternative films to delay perishable fruit spoilage.

Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts

The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering solutions in the field of food packaging. Intelligent and active packaging, which affects the quality and durability of food products and allows one to determine their freshness, is still a modern concept. The aim of our study was to obtain two types of films based on chitosan and starch with micellar nanostructures containing extracts from turmeric rhizomes and hibiscus flowers. The presence of spherical nanostructures was confirmed using a scanning electron microscope. The structural and optical properties of the obtained composites were characterised by Fourier-transform infrared (FTIR), UltraViolet-Visible (UV-VIS), and photoluminescence (PL) spectroscopy. Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures with a size of about 800 nm in the obtained biocomposites. The presence of nano-/microstructures containing extracts affected the mechanical properties of the composites: it weakened the strength of the films and improved their elongation at break (EAB). Films with nano-/microparticles were characterised by a higher water content compared to the control sample and lower solubility, and they showed stronger hydrophilic properties. Preliminary storage tests showed that the obtained biocomposites are sensitive to changes occurring during the storage of products such as cheese or fish. In addition, it was found that the film with the addition of turmeric extract inhibited the growth of microorganisms during storage. The results suggest that the obtained bionanocomposites can be used as active and/or intelligent materials.

Preparation of a thermosensitive nanofibre membrane for blackberry preservation

Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.

Nanotechnology in Food and Plant Science: Challenges and Future Prospects

Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants' innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.

Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy

Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.

Preparation of covalent organic framework-based nanofibrous films with temperature-responsive release of thymol for active food packaging

Thymol (THY) is commonly used in active food packaging, however because of its high volatility, poor water solubility, and strong aromatic odor, the application of THY is facing challenges. Herein, covalent organic frameworks (COFs) were synthesized in room temperature by asymmetric monomer exchange method for THY encapsulation, and solution blow spinning was used to fabricate the THY@COF/polycaprolactone (PCL) nanofibrous films. The synthesized COFs had a large specific surface area, porous structure, and loading capacity of 30.35% for THY, and THY@COFs possessed good thermal stability. Characterization analysis showed that THY@COFs were successfully incorporated into the PCL films and increased the barrier property of the films. Besides, the films showed good biocompatibility and antibacterial activity. Moreover, THY@COF/PCL films exhibited temperature-responsive THY release profiles, which is important for practical preservation applications, especially for preserving food in warm environments. Overall, THY@COF/PCL films possess promising potential in active food packaging.

Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet

The present study synthesized a new type of ε-polylysine (PL) modified chitosan film (TO-CH-PL) through TEMPO (2,2,6,6-Tetramethylpiperidine) oxidation system. Firstly, the physicochemical properties of the TO-CH-PL were characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, and energy dispersive spectrometer analysis. Results proved that PL was successfully grafted onto chitosan molecules. Based on the water vapor, oxygen permeability, and mechanical analysis, the TO-CH-PL film demonstrated higher physical properties than chitosan and PE films. Secondly, the TO-CH-PL film's preservation effect on pork fillets was evaluated. Due to the significant retardation of growth of the aerobic plate count (APC), total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS), as well as the changes of pH and color in packaged pork, TO-CH-PL film exhibited better preservation effects for the pork samples. According to the criteria of TVBN values (<15 mg/100 g), compared with CH and PE films, TO-CH-PL film can prolong the shelf life of pork for 2 to 3 days. Therefore, PL-modified chitosan films could be introduced as an alternative method to maintain the quality indices and extend the shelf life of pork during refrigerated storage.

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.

Evaluation of mechanical, antimicrobial, and antioxidant properties of vanillic acid induced chitosan/poly (vinyl alcohol) active films to prolong the shelf life of green chilli

Vanillic acid incorporated chitosan/poly(vinyl alcohol) active films were prepared by employing a cost-effective solvent casting technique. FTIR investigation validated the intermolecular interaction and formation of Schiff's base (C=N) between functional groups of vanillic acid, chitosan, and poly(vinyl alcohol). The addition of vanillic acid resulted in homogenous and dense morphology, as confirmed by SEM micrographs. The tensile strength of active films increased from 32 to 59 MPa as the amount of vanillic acid increased and the obtained values are more significant than reported polyethylene (2231 MPa) and polypropylene (31-38 MPa) films, widely utilized in food packaging. Active film's UV, water, and oxygen barrier properties exhibited excellent results with the incorporation of vanillic acid. Around 40 % of degradation commences within 15 days. Synergistic impact against S. aureus, E. coli, and C. albicans pathogens caused the expansion of the inhibition zone, evidenced by the excellent antimicrobial activity. The highest antioxidant capacity, 73.65 % of CPV-4 active film, proved that active films could prevent the spoilage of food from oxidation. Green chillies packaging was carried out to examine the potential of prepared active films as packaging material results in successfully sustaining carotenoid accumulation and prolonging the shelf life compared to conventional polyethylene (PE) packaging.

Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group non-existent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g-1) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g-1).

Design and characterization of an antibacterial film composited by hydroxyethyl cellulose (HEC), carboxymethyl chitosan (CMCS), and nano ZnO for food packaging

For food packaging, a novel composite film was prepared by solution casting method using hydroxyethyl cellulose (HEC), carboxymethyl chitosan (CMCS), and zinc oxide nanoparticles as raw materials. The composite film successfully compounded the nanoparticles, as deduced by spectroscopy, crystallography and morphology observation. The addition of CMCS and ZnO enhanced the solvent resistance (the water solubility of the composite film was reduced by 94.3 %) and UV shielding ability (the UV shielding capacity of the composite film was increased by 45.73 %) of the composite film, thus improving the application prospects of the composite film in water-rich foods. In addition, the synergistic effect of CMCS and ZnO helped the composite film to efficiently inhibit the pathogenic bacteria Listeria monocytogenes and Pseudomonas aeruginosa (rate of inhibition>99.99 %) in food. The addition of CMCS and ZnO also significantly improved the elasticity (improve 494.34 %) and maximum load capacity (improve 142.24 %) of the composite film.

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

Chitosan quaternary ammonium salt/gelatin-based biopolymer film with multifunctional preservation for perishable products

The postharvest physiological and metabolic activities caused fruits and vegetables (F&V) quality deterioration. Therefore, developing an efficient preservation strategy is a promising approach to relieve this issue. In this study, a modified metal-organic framework (MOF; i.e., Cer@MHKUST-1) was encapsulated into a blended matrix of chitosan quaternary ammonium salt (CQAS)/gelatin to fabricate a multifunctional (water-locking, ethylene-removing, and antibacterial) packaging biopolymer-based film (i.e., CMCGF), the characteristics and preservative effects of the packaging were investigated. Results indicated that the physicochemical (e.g., mechanical, gas/light barrier, wettability) properties of CMCGF were improved compared with the control film (i.e., CGF). CMCGF have a higher ethylene adsorption performance of 65-69 cm³/g STP compared with CGF (7.8 cm³/g STP). Cu ions released from CMCGF destroyed the cell wall and membrane, resulting in the death of bacteria, and the antibacterial efficiency of CMCGF against E. coli and S. aureus was 97-100 % and 98-100 %, respectively. Postharvest storage experiments on tomato and winter jujube confirmed the high-efficiency preservation effect of CMCGF packaging. Therefore, CMCGF provides a multifunctional approach to extending the shelf-life of perishable products to decrease food wastage.