1
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Lin SP, Hong L, Hsieh CC, Lin YH, Chou YC, Santoso SP, Hsieh CW, Tsai TY, Cheng KC. In situ modification of foaming bacterial cellulose with chitosan and its application to active food packaging. Int J Biol Macromol 2024:135114. [PMID: 39233147 DOI: 10.1016/j.ijbiomac.2024.135114] [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: 05/30/2024] [Revised: 08/20/2024] [Accepted: 08/25/2024] [Indexed: 09/06/2024]
Abstract
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.
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Affiliation(s)
- Shin-Ping Lin
- School of Food Safety, College of Nutrition, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan
| | - Ling Hong
- Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan
| | - Chen-Che Hsieh
- Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - Yun-Hsin Lin
- Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan
| | - Yu-Chieh Chou
- Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, 37 Kalijudan, Surabaya 60114, Indonesia
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Road, Taichung 40402, Taiwan
| | - Tsung-Yu Tsai
- Department of Food Science, Fu Jen Catholic University, 510 Zhongzheng Rd., Xinzhuang Dist., New Taipei City 242062, Taiwan
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Optometry, Asia University, 500 Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.
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2
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Wang B, LvYe J, Yang S, Shi Y, Chen Q. Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application. Foods 2024; 13:2596. [PMID: 39200523 PMCID: PMC11353541 DOI: 10.3390/foods13162596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/02/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
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.
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Affiliation(s)
- Bijie Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Jiayi LvYe
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Shaoming Yang
- Zhejiang Longquan ZhengDa Biotech Co., Ltd., Lishui 323000, China;
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 310000, China
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3
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Li H, Tan W, Hou M, Yang S, Liu C, Han M, Liang J, Gao Z. 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. Carbohydr Polym 2024; 338:122205. [PMID: 38763727 DOI: 10.1016/j.carbpol.2024.122205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/05/2024] [Accepted: 04/23/2024] [Indexed: 05/21/2024]
Abstract
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.
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Affiliation(s)
- Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Weiteng Tan
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Mengxin Hou
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Shuang Yang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Caiyun Liu
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.
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4
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Feng Y, Lin J, Chen X, Chai H, Tian L, Zhang J, Sun Q, Yang Y, Li Y. Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness. Food Chem 2024; 446:138885. [PMID: 38447387 DOI: 10.1016/j.foodchem.2024.138885] [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: 10/11/2023] [Revised: 01/31/2024] [Accepted: 02/25/2024] [Indexed: 03/08/2024]
Abstract
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.
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Affiliation(s)
- Yingxuan Feng
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jian Lin
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Xinjie Chen
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Hao Chai
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Linping Tian
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jiayi Zhang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Qingfeng Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yushan Yang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yingying Li
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
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5
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Herrera-Rivera MDR, Torres-Arellanes SP, Cortés-Martínez CI, Navarro-Ibarra DC, Hernández-Sánchez L, Solis-Pomar F, Pérez-Tijerina E, Román-Doval R. Nanotechnology in food packaging materials: role and application of nanoparticles. RSC Adv 2024; 14:21832-21858. [PMID: 38984259 PMCID: PMC11231830 DOI: 10.1039/d4ra03711a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Accepted: 06/27/2024] [Indexed: 07/11/2024] Open
Abstract
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.
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Affiliation(s)
| | - Sandra P Torres-Arellanes
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Carlos Inocencio Cortés-Martínez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Diana C Navarro-Ibarra
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Laura Hernández-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
| | - Francisco Solis-Pomar
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Eduardo Pérez-Tijerina
- Facultad de Ciencias Físico-Matemáticas, Universidad Autónoma de Nuevo León San Nicolas de los Garza Nuevo León 66451 Mexico
| | - Ramón Román-Doval
- Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla Abasolo S/N, Barrio del Agua Buena Santiago Suchilquitongo Oaxaca 68230 Mexico
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6
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Mansouri S. Recent developments of (bio)-sensors for detection of main microbiological and non-biological pollutants in plastic bottled water samples: A critical review. Talanta 2024; 274:125962. [PMID: 38537355 DOI: 10.1016/j.talanta.2024.125962] [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: 01/21/2024] [Revised: 02/27/2024] [Accepted: 03/20/2024] [Indexed: 05/04/2024]
Abstract
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.
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Affiliation(s)
- Sofiene Mansouri
- Department of Biomedical Technology, College of Applied Medical Sciences in Al-Kharj, Prince Sattam bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia; University of Tunis El Manar, Higher Institute of Medical Technologies of Tunis, Laboratory of Biophysics and Medical Technologies, Tunis, Tunisia.
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7
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Gan C, Wang J, Yuan Z, Cui M, Sun S, Alharbi M, Alasmari AF, Du W, Zhang X, Yang DP. Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation. Int J Biol Macromol 2024; 270:132233. [PMID: 38735617 DOI: 10.1016/j.ijbiomac.2024.132233] [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: 03/27/2024] [Revised: 04/25/2024] [Accepted: 05/06/2024] [Indexed: 05/14/2024]
Abstract
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.
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Affiliation(s)
- Chunmei Gan
- College of Life Science, Yantai University, Yantai 264006, PR China; Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Jing Wang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Zhenyu Yuan
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Malin Cui
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai 264025, PR China
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Wenxiao Du
- College of Life Science, Yantai University, Yantai 264006, PR China.
| | - Xiaoyan Zhang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
| | - Da-Peng Yang
- Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China; School of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao 266024, PR China.
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8
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El-Sayed SM, El-Sayed HS, Hashim AF, Youssef AM. Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2-NPs for preserving sour cream. Int J Biol Macromol 2024; 268:131727. [PMID: 38649073 DOI: 10.1016/j.ijbiomac.2024.131727] [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: 11/22/2023] [Revised: 02/02/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
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.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
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9
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Cazón P, Puertas G, Vázquez M. Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity. Int J Biol Macromol 2024; 268:131774. [PMID: 38663700 DOI: 10.1016/j.ijbiomac.2024.131774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/10/2024] [Accepted: 04/21/2024] [Indexed: 05/02/2024]
Abstract
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.
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Affiliation(s)
- Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Gema Puertas
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
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10
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Mulloni V, Marchi G, Gaiardo A, Valt M, Donelli M, Lorenzelli L. Applications of Chipless RFID Humidity Sensors to Smart Packaging Solutions. SENSORS (BASEL, SWITZERLAND) 2024; 24:2879. [PMID: 38732985 PMCID: PMC11086060 DOI: 10.3390/s24092879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/04/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024]
Abstract
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.
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Affiliation(s)
- Viviana Mulloni
- Center for Sensors and Devices, Fondazione Bruno Kessler, 38123 Trento, Italy
| | - Giada Marchi
- Center for Sensors and Devices, Fondazione Bruno Kessler, 38123 Trento, Italy
| | - Andrea Gaiardo
- Center for Sensors and Devices, Fondazione Bruno Kessler, 38123 Trento, Italy
| | - Matteo Valt
- Center for Sensors and Devices, Fondazione Bruno Kessler, 38123 Trento, Italy
| | - Massimo Donelli
- Department of Civil Environmental and Mechanical Engineering, University of Trento, 38123 Trento, Italy
| | - Leandro Lorenzelli
- Center for Sensors and Devices, Fondazione Bruno Kessler, 38123 Trento, Italy
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11
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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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12
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Bremenkamp I, Sousa-Gallagher MJ. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers (Basel) 2024; 16:346. [PMID: 38337235 DOI: 10.3390/polym16030346] [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: 12/12/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
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.
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Affiliation(s)
- Ina Bremenkamp
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| | - Maria J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
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13
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Luo L, Wang M, Su W, Zhuo J, Zhang L, Zhu W, Zhang W, Wang R, Wang J. Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1756-1767. [PMID: 38214269 DOI: 10.1021/acs.jafc.3c07572] [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: 01/13/2024]
Abstract
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.
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Affiliation(s)
- Linpin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Meilin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenqiao Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Junchen Zhuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
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14
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Momtaz M, Momtaz E, Mehrgardi MA, Momtaz F, Narimani T, Poursina F. Preparation and characterization of gelatin/chitosan nanocomposite reinforced by NiO nanoparticles as an active food packaging. Sci Rep 2024; 14:519. [PMID: 38177381 PMCID: PMC10767100 DOI: 10.1038/s41598-023-50260-8] [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: 10/23/2023] [Accepted: 12/18/2023] [Indexed: 01/06/2024] Open
Abstract
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.
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Affiliation(s)
- Mahdieh Momtaz
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, 81746-73461, Isfahan, Iran
| | - Elham Momtaz
- Department of Chemistry, University of Isfahan, Isfahan, 8174673441, Iran
| | - Masoud A Mehrgardi
- Department of Chemistry, University of Isfahan, Isfahan, 8174673441, Iran.
| | - Fatemeh Momtaz
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, 81746-73461, Isfahan, Iran
| | - Tahmineh Narimani
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, 81746-73461, Isfahan, Iran.
| | - Farkhondeh Poursina
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, 81746-73461, Isfahan, Iran
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15
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Tao R, Zheng X, Fan B, He X, Sun J, Sun Y, Wang F. Enhancement of the Physical and Functional Properties of Chitosan Films by Incorporating Galla chinensis Extract. Antioxidants (Basel) 2024; 13:69. [PMID: 38247493 PMCID: PMC10812399 DOI: 10.3390/antiox13010069] [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: 12/07/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
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.
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Affiliation(s)
- Ran Tao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Xiuxia Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China (J.S.)
| | - Jian Sun
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China (J.S.)
| | - Yufeng Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (X.Z.)
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16
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Li Z, Qu J, Qian L, Li Y, Liu J, Yao X, Zhang S, Valentin N, Song W. Multifunctional composite films based on polyvinyl alcohol, quaternary ammonium salt modified cellulose nanofibers and tannic acid-iron ion coordination complexes for food packaging. Int J Biol Macromol 2023; 253:126857. [PMID: 37703973 DOI: 10.1016/j.ijbiomac.2023.126857] [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: 04/10/2023] [Revised: 06/06/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
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.
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Affiliation(s)
- Zhiqiang Li
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiahui Qu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liwei Qian
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yan Li
- National Local Joint Engineering Research Center for Precision Surgery & Regenerative Medicine, First Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710061, China
| | - Jingtao Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xue Yao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Sufeng Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Nica Valentin
- Department of Physics, "Alexandru Ioan Cuza" University of Iasi, Carol I Blvd. 11, 700506 Iasi, Romania
| | - Wenqi Song
- Xi'an Key Laboratory of Advanced Photo-Electronics Materials and Energy Conversion Device, School of Electronic Information, Xijing University, Xi'an 710123, China.
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17
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Sun J, Ren R, Yao L, Li J, Tong L, Yuan J, Wang D. Effect of Combined Chitosan and Hyperbranched Poly-L-Lysine Based Coating on Prolonging the Shelf Life of Oyster Mushroom ( Pleurotus ostreatus). Foods 2023; 13:77. [PMID: 38201105 PMCID: PMC10778364 DOI: 10.3390/foods13010077] [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: 11/27/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
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.
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Affiliation(s)
- Jianrui Sun
- Henan Engineering Research Center of Food Microbiology, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (R.R.); (L.Y.); (J.L.); (L.T.); (J.Y.); (D.W.)
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18
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Oudir M, Ait Mesbah Z, Lerari D, Issad N, Djenane D. Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications. Foods 2023; 13:78. [PMID: 38201106 PMCID: PMC10778558 DOI: 10.3390/foods13010078] [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: 11/11/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
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.
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Affiliation(s)
- Malha Oudir
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Zohra Ait Mesbah
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Djahida Lerari
- Center for Scientific and Technical Research in Physical and Chemical Analysis, CRAPC, Zone Industrielle Bou-Ismaïl, P.O. Box 384, Tipaza 42004, Algeria;
| | - Nadia Issad
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria
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19
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Gigante V, Aliotta L, Ascrizzi R, Pistelli L, Zinnai A, Batoni G, Coltelli MB, Lazzeri A. Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review. Polymers (Basel) 2023; 15:4700. [PMID: 38139951 PMCID: PMC10747240 DOI: 10.3390/polym15244700] [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: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
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.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
| | - Laura Pistelli
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanna Batoni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via S. Zeno 37, 56123 Pisa, Italy;
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
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20
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Zhang S, Kuang Y, Xu P, Chen X, Bi Y, Peng D, Li J. Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review. Molecules 2023; 28:7800. [PMID: 38067529 PMCID: PMC10708058 DOI: 10.3390/molecules28237800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
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.
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Affiliation(s)
| | | | | | | | | | | | - Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (S.Z.); (Y.K.); (P.X.); (X.C.); (Y.B.); (D.P.)
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21
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Puebla-Duarte AL, Santos-Sauceda I, Rodríguez-Félix F, Iturralde-García RD, Fernández-Quiroz D, Pérez-Cabral ID, Del-Toro-Sánchez CL. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers (Basel) 2023; 15:4317. [PMID: 37959997 PMCID: PMC10648989 DOI: 10.3390/polym15214317] [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: 09/01/2023] [Revised: 10/09/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
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.
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Affiliation(s)
- Andrés Leobardo Puebla-Duarte
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Rey David Iturralde-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Daniel Fernández-Quiroz
- Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Ingrid Daniela Pérez-Cabral
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
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.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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23
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Singha SK, Hoque SM, Das H, Alim MA. Evaluation of chitosan-Ag/TiO 2 nanocomposite for the enhancement of shelf life of chili and banana fruits. Heliyon 2023; 9:e21752. [PMID: 38027729 PMCID: PMC10660027 DOI: 10.1016/j.heliyon.2023.e21752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
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.
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Affiliation(s)
- Sourav Kumar Singha
- Bangladesh Food Safety Authority, Dhaka, 1000, Bangladesh
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh
| | | | - Harinarayan Das
- Materials Science Division, Atomic Energy Centre, Ramna, Dhaka, Bangladesh
| | - Md Abdul Alim
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh
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24
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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [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: 03/11/2024]
Abstract
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.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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25
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Zabihzadeh Khajavi M, Nikiforov A, Nilkar M, Devlieghere F, Ragaert P, De Geyter N. Degradable Plasma-Polymerized Poly(Ethylene Glycol)-Like Coating as a Matrix for Food-Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2774. [PMID: 37887925 PMCID: PMC10609115 DOI: 10.3390/nano13202774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/28/2023]
Abstract
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.
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Affiliation(s)
- Maryam Zabihzadeh Khajavi
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Anton Nikiforov
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Maryam Nilkar
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
| | - Peter Ragaert
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
| | - Nathalie De Geyter
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
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Venkatesan R, Surya S, Suganthi S, Muthuramamoorthy M, Pandiaraj S, Kim SC. Biodegradable composites from poly(butylene adipate-co-terephthalate) with carbon nanoparticles: Preparation, characterization and performances. ENVIRONMENTAL RESEARCH 2023; 235:116634. [PMID: 37442258 DOI: 10.1016/j.envres.2023.116634] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/22/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
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.
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Affiliation(s)
- Raja Venkatesan
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea.
| | - Sekar Surya
- Department of Chemistry, Anna University, Chennai, 600025, Tamil Nadu, India
| | - Sanjeevamuthu Suganthi
- Advanced Materials Research Laboratory, Department of Chemistry, Periyar University, Salem, 636011, Tamil Nadu, India
| | | | - Saravanan Pandiaraj
- Department of Self-Development Skills, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
| | - Seong-Cheol Kim
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 38541, Republic of Korea.
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27
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Soltan Dallal MM, Karimaei S, Hajighasem M, Hashemi SJ, Rahimi Foroushani A, Ghazi‐Khansari M, Partoazar A. Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi A. Food Sci Nutr 2023; 11:5882-5889. [PMID: 37823100 PMCID: PMC10563724 DOI: 10.1002/fsn3.3528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/03/2023] [Accepted: 06/08/2023] [Indexed: 10/13/2023] Open
Abstract
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.
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Affiliation(s)
- Mohammad Mehdi Soltan Dallal
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
- Food Microbiology Research CenterTehran University of Medical SciencesTehranIran
| | - Samira Karimaei
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Maryam Hajighasem
- Division of Food Microbiology, Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Seyed Jamal Hashemi
- Department of Parasitology and Mycology, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Abbas Rahimi Foroushani
- Department of Epidemiology and Biostatistics, School of Public HealthTehran University of Medical SciencesTehranIran
| | - Mahmoud Ghazi‐Khansari
- Department of Pharmacology, School of MedicineTehran University of Medical SciencesTehranIran
| | - Alireza Partoazar
- Experimental Medicine Research CenterTehran University of Medical SciencesTehranIran
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28
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Yavari Maroufi L, Shahabi N, Fallah AA, Mahmoudi E, Al-Musawi MH, Ghorbani M. Soy protein isolate/kappa-carrageenan/cellulose nanofibrils composite film incorporated with zenian essential oil-loaded MOFs for food packaging. Int J Biol Macromol 2023; 250:126176. [PMID: 37558021 DOI: 10.1016/j.ijbiomac.2023.126176] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 07/23/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
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.
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Affiliation(s)
- Leila Yavari Maroufi
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nasim Shahabi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Elham Mahmoudi
- Research Center for Advanced Materials, Faculty of Materials Engineering, Sahand University of Technology, 5133511996, Tabriz, Iran
| | - Mastafa H Al-Musawi
- Department of Clinical Laboratory Sciences, College of Pharmacy, Mustansiriyah University, Baghdad, Iraq
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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29
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Zhang Y, Zhao W, Lin Z, Tang Z, Lin B. Carboxymethyl chitosan/sodium alginate hydrogel films with good biocompatibility and reproducibility by in situ ultra-fast crosslinking for efficient preservation of strawberry. Carbohydr Polym 2023; 316:121073. [PMID: 37321748 DOI: 10.1016/j.carbpol.2023.121073] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 05/23/2023] [Accepted: 05/28/2023] [Indexed: 06/17/2023]
Abstract
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.
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Affiliation(s)
- Yuwei Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Wenxin Zhao
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Zhenhao Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Zhongfeng Tang
- Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800, China; National Key Laboratory of Materials Behavior and Evaluation Technology in Space Environment, Harbin Institute of Technology, Harbin 150001, China.
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi 530004, China.
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Yahaya WAW, Chik SMST, Azman NAM, Nor AM, Abd. Hamid KH, Ajit A. Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging. MATERIALS TODAY: PROCEEDINGS 2023. [DOI: 10.1016/j.matpr.2023.08.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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31
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Woszczak L, Khachatryan K, Krystyjan M, Witczak T, Witczak M, Gałkowska D, Makarewicz M, Khachatryan G. Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts. Int J Mol Sci 2023; 24:12218. [PMID: 37569594 PMCID: PMC10418456 DOI: 10.3390/ijms241512218] [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: 07/09/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
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.
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Affiliation(s)
- Liliana Woszczak
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (L.W.); (K.K.)
| | - Karen Khachatryan
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (L.W.); (K.K.)
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (T.W.); (M.W.)
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (T.W.); (M.W.)
| | - Dorota Gałkowska
- Department of Food Quality Analysis and Assessment, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Gohar Khachatryan
- Department of Food Quality Analysis and Assessment, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
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Xia S, Fang D, Shi C, Wang J, Lyu L, Wu W, Lu T, Song Y, Guo Y, Huang C, Li W. Preparation of a thermosensitive nanofibre membrane for blackberry preservation. Food Chem 2023; 415:135752. [PMID: 36881958 DOI: 10.1016/j.foodchem.2023.135752] [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: 09/30/2022] [Revised: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
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.
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Affiliation(s)
- Shuqiong Xia
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Donglu Fang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| | - Chong Shi
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Junying Wang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Lianfei Lyu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Wenlong Wu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Tao Lu
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yuanyuan Song
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yalong Guo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Chaobo Huang
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Weilin Li
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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Ansari MA. Nanotechnology in Food and Plant Science: Challenges and Future Prospects. PLANTS (BASEL, SWITZERLAND) 2023; 12:2565. [PMID: 37447126 DOI: 10.3390/plants12132565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023]
Abstract
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.
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Affiliation(s)
- Mohammad Azam Ansari
- Department of Epidemic Disease Research, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia
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Priyanka S, Raja Namasivayam SK, Bharani RSA, John A. 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. CHEMOSPHERE 2023; 336:139240. [PMID: 37348611 DOI: 10.1016/j.chemosphere.2023.139240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/23/2023] [Accepted: 06/14/2023] [Indexed: 06/24/2023]
Abstract
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.
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Affiliation(s)
- S Priyanka
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India.
| | | | - Arun John
- Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
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35
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Shen C, Ma Y, Wu D, Liu P, He Y, Chen K. Preparation of covalent organic framework-based nanofibrous films with temperature-responsive release of thymol for active food packaging. Food Chem 2023; 410:135460. [PMID: 36641909 DOI: 10.1016/j.foodchem.2023.135460] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 12/11/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
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.
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Affiliation(s)
- Chaoyi Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Yuting Ma
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering Zhejiang University, Hangzhou 310027, PR China
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China.
| | - Pingwei Liu
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering Zhejiang University, Hangzhou 310027, PR China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Kunsong Chen
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, PR China
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Beluci NDCL, Santos JD, de Carvalho FA, Yamashita F. Reactive biodegradable extruded blends of thermoplastic starch and polyesters. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2022.100274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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37
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Li L, Liu W, Yao X, Wang W, Yan C, Kang D. Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet. Meat Sci 2023; 201:109189. [PMID: 37031666 DOI: 10.1016/j.meatsci.2023.109189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 02/18/2023] [Accepted: 04/03/2023] [Indexed: 04/11/2023]
Abstract
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.
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Affiliation(s)
- Ling Li
- College of Life Sciences, Linyi University, Linyi, Shandong, China
| | - Wenjing Liu
- College of Life Sciences, Linyi University, Linyi, Shandong, China
| | - Xianqi Yao
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi, Shandong, China
| | - Wei Wang
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi, Shandong, China
| | - Chengying Yan
- College of Agriculture and Forestry, Linyi University, Linyi, Shandong, China
| | - Dacheng Kang
- College of Life Sciences, Linyi University, Linyi, Shandong, China.
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
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.
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39
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Eelager MP, Masti SP, Chougale RB, Hiremani VD, Narasgoudar SS, Dalbanjan NP, S K PK. 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. Int J Biol Macromol 2023; 232:123499. [PMID: 36736522 DOI: 10.1016/j.ijbiomac.2023.123499] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/21/2023] [Accepted: 01/28/2023] [Indexed: 02/01/2023]
Abstract
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.
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Affiliation(s)
- Manjunath P Eelager
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Ravindra B Chougale
- PG Department of Studies in Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | - Vishram D Hiremani
- Department of Chemistry, Tungal School of Basic and Applied Sciences, Jamkhandi 587301, Karnataka, India
| | | | | | - Praveen Kumar S K
- PG Department of Studies in Biochemistry, Karnatak University, Dharwad 580 003, Karnataka, India
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Cen C, Wang F, Wang Y, Li H, Fu L, Li Y, Chen J, Wang Y. Design and characterization of an antibacterial film composited by hydroxyethyl cellulose (HEC), carboxymethyl chitosan (CMCS), and nano ZnO for food packaging. Int J Biol Macromol 2023; 231:123203. [PMID: 36623619 DOI: 10.1016/j.ijbiomac.2023.123203] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/09/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
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.
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Affiliation(s)
- Congnan Cen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feifei Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yifan Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yan Li
- Key Laboratory of Food Safety of Heibei Province, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
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.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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Farousha K, M. Rangaraj V, K R, Abu Haija M, Banat F. Development of date seed extract encapsulated MCM-41: Characterization, release kinetics, antioxidant and antibacterial studies. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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43
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Nian L, Xie Y, Sun X, Wang M, Cao C. Chitosan quaternary ammonium salt/gelatin-based biopolymer film with multifunctional preservation for perishable products. Int J Biol Macromol 2023; 228:286-298. [PMID: 36581024 DOI: 10.1016/j.ijbiomac.2022.12.242] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/06/2022] [Accepted: 12/21/2022] [Indexed: 12/27/2022]
Abstract
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.
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Affiliation(s)
- Linyu Nian
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Yao Xie
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Xiaoyang Sun
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Mengjun Wang
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Chongjiang Cao
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
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44
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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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Ben Hsouna A, Sadaka C, Generalić Mekinić I, Garzoli S, Švarc-Gajić J, Rodrigues F, Morais S, Moreira MM, Ferreira E, Spigno G, Brezo-Borjan T, Akacha BB, Saad RB, Delerue-Matos C, Mnif W. The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review. Antioxidants (Basel) 2023; 12:481. [PMID: 36830039 PMCID: PMC9952696 DOI: 10.3390/antiox12020481] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/05/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
Citrus fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins and dietary fibers. Among these, a wide range of positive biological activities are attributed to terpenes and flavonoids derivatives. In this review, a list of bibliographic reports (from 2015 onwards) on the phytochemical composition, beneficial effects and potential applications of citrus fruits and their by-products is systematically summarized. In detail, information regarding the nutraceutical and medicinal value closely linked to the presence of numerous bioactive metabolites and their growing use in the food industry and food packaging, also considering any technological strategies such as encapsulation to guarantee their stability over time, were evaluated. In addition, since citrus fruit, as well as its by-products, are interesting alternatives for the reformulation of natural cosmetic products, the sector of the cosmetic industry is also explored. More in-depth knowledge of the latest information in this field will contribute to future conscious use of citrus fruits.
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Affiliation(s)
- Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | | | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Francisca Rodrigues
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Simone Morais
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Manuela M. Moreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Eduarda Ferreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Giorgia Spigno
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Tanja Brezo-Borjan
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
| | - Cristina Delerue-Matos
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Wissem Mnif
- Department of Chemistry, Faculty of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
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Formation and Investigation of Physicochemical and Microbiological Properties of Biocomposite Films Containing Turmeric Extract Nano/Microcapsules. Polymers (Basel) 2023; 15:polym15040919. [PMID: 36850202 PMCID: PMC9968218 DOI: 10.3390/polym15040919] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
In the era of growing plastic consumption, food waste by consumers and overproduction caused by economic reasons, the global goal is to decrease these phenomena. Biocomposite films investigated in the past years are creating a promising future toward ecological, intelligent and active packaging. Due to their unique properties, they can be used in many areas of our life and reduce the constantly increasing pollution of our planet. The aim of our study was to obtain innovative and flexible biopolymer films based on sodium alginate and chitosan, as well as to develop methods for generating nanocapsules with turmeric extract in them. Bionanocomposites were analyzed using UV-VIS, FTIR, photoluminescence spectroscopy and SEM microscopy, while contact angles, surface free energy, particle size (DLS) and zeta potential were determined. The mechanical and colorimetric properties of the produced films were investigated, and the water content, solubility and water absorption were determined. Microbiological tests were carried out to analyze the influence of the produced films on the development of microorganisms. The results of the performed analyses allowed us to confirm the presence of curcumin nano- and microcapsules in the alginate-chitosan composite. Moreover, studies have shown that the structure of polysaccharides does not change during capsule manufacturing. The film with the highest concentration of the capsules showed better parameters in tests of solubility, water content, degree of swelling and mechanical properties. The obtained properties of the developed films allow them to be used as active and intelligent packaging materials, or as their parts.
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Fernandez CM, Alves J, Gaspar PD, Lima TM, Silva PD. Innovative processes in smart packaging. A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:986-1003. [PMID: 35279845 DOI: 10.1002/jsfa.11863] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/26/2022] [Accepted: 03/13/2022] [Indexed: 05/15/2023]
Abstract
Smart packaging provides one possible solution that could reduce greenhouse gas emissions. In comparison with traditional packaging, which aims to extend the product's useful life and to facilitate transport and marketing, smart packaging allows increased efficiency, for example by ensuring authenticity and traceability from the product's origin, preventing fraud and theft, and improving security. Consequently, it may help to reduce pollution, food losses, and waste associated with the food supply chain. However, some questions must be answered to fully understand the advantages and limitations of its use. What are the most suitable smart packaging technologies for use in agro-industrial subsectors such as meat, dairy, fruits, and vegetables, bakery, and pastry? What are the opportunities from a perspective of life extension, process optimization, traceability, product quality, and safety? What are the future challenges? An up-to-date, systematic review was conducted of literature relevant to the application of indicator technologies, sensors, and data carriers in smart packaging, to answer these questions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Carlos M Fernandez
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro Dinis Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
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An all-cellulose sponge with a nanofiller-assisted hierarchical cellular structure for fruit maintaining freshness. Int J Biol Macromol 2023; 225:1361-1373. [PMID: 36435456 DOI: 10.1016/j.ijbiomac.2022.11.194] [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: 09/16/2022] [Revised: 11/17/2022] [Accepted: 11/19/2022] [Indexed: 11/24/2022]
Abstract
Cellulose sponges with compressibility and resilience are an ideal packaging material for fruits with fragile skin. Here, a soft and elastic all-cellulose sponge (CS) with a hierarchical cellular structure was fabricated, where the long molecular chain cellulose constructed major pores, the cellulose at nanoscale acted as an elastic nanofiller to fill the gaps of long molecular chain cellulose fibers and constructed minor pores. With these two kinds of pores, this structure can absorb strain hierarchically. The sponge can protect fruits from mechanical damage when dropped or repeated vibration. Furthermore, the CS modified with chlorogenic acid (C-CGAS) had excellent antibacterial and antifungal abilities. Therefore, C-CGAS could extend the storage time of strawberries to 18 days without any microbial invasion, which is the longest storage time reported thus far. This study provides a new idea for the preparation of polymer sponges and a new design for the development of antimicrobial packaging materials.
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Recent advances in tannin-containing food biopackaging. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Tran TTV, Nguyen NN, Nguyen QD, Nguyen TP, Lien TN. Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder. RSC Adv 2023; 13:10005-10014. [PMID: 37006365 PMCID: PMC10052562 DOI: 10.1039/d3ra00430a] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Accepted: 03/23/2023] [Indexed: 03/31/2023] Open
Abstract
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). 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.![]()
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Affiliation(s)
- Thi Tuong Vi Tran
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh UniversityHo Chi Minh City 754000Vietnam
| | - Nhu-Ngoc Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh UniversityHo Chi Minh City 754000Vietnam
| | - Quoc-Duy Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh UniversityHo Chi Minh City 754000Vietnam
| | - Tran-Phong Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh UniversityHo Chi Minh City 754000Vietnam
| | - Tuyet-Ngan Lien
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh UniversityHo Chi Minh City 754000Vietnam
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