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Barbosa ML, de Oliveira LM, Paiva R, Dametto AC, Dias DDS, Ribeiro CA, Wrona M, Nerín C, Barud HDS, Cruz SA. Evaluation the Potential of Onion/Laponite Composites Films for Sustainable Food Packaging with Enhanced UV Protection and Antioxidant Capacity. Molecules 2023; 28:6829. [PMID: 37836672 PMCID: PMC10574679 DOI: 10.3390/molecules28196829] [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: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Agro-industrial residues have attracted attention for their applications in the field of biodegradable packaging. Recently, our research group has developed onion-based films with promising properties for this type of application due to their non-toxicity, biocompatibility and biodegradability. Therefore, in this study, we investigated the effect of Laponite clay concentration on the physicochemical and antioxidant properties of the onion-based films, which were prepared by a casting method. The XRD and FTIR data confirm the presence of the mineral clay in the onion-based films. These findings are consistent with those obtained from FE-SEM analysis, which revealed the presence of typical Laponite grains. In terms of wettability, the results show that the clay decreases the hydrophilic character of the material but slightly increases the water vapor permeation. Optical characterization revealed that the materials exhibited zero transmittance in the UV region and increased opacity in the visible region for composites containing 5% and 10% Laponite. Furthermore, the antioxidant test demonstrated higher antioxidant potential in the composites compared to the pure films. Consequently, these results suggest that the formation of Laponite and onion composites could be an essential strategy for developing natural polymers in the field of food contact packaging.
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Affiliation(s)
- Maciel L. Barbosa
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
| | - Leticia M. de Oliveira
- Department of Physics, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Brazil;
| | - Robert Paiva
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
| | | | - Diogenes dos S. Dias
- BioSmart Nanotechnology Ltda., Araraquara 14808-162, Brazil; (A.C.D.); (D.d.S.D.)
| | - Clovis A. Ribeiro
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara 14800-900, Brazil;
| | - Magdalena Wrona
- Engineering Research Institute of Aragon (I3A), University of Zaragoza, María de Luna 3, 50018 Zaragoza, Spain;
| | - Cristina Nerín
- Engineering Research Institute of Aragon (I3A), University of Zaragoza, María de Luna 3, 50018 Zaragoza, Spain;
| | - Hernane da S. Barud
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara 14801-320, Brazil;
| | - Sandra A. Cruz
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
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da Costa Borges MA, Sorigotti AR, Paschoalin RT, Júnior JAP, da Silva LHD, Dias DS, Ribeiro CA, de Araújo ES, Resende FA, da Silva Barud H. Self-Supported Biopolymeric Films Based on Onion Bulb ( Allium cepa L.): Gamma-Radiation Effects in Sterilizing Doses. Polymers (Basel) 2023; 15:polym15040914. [PMID: 36850198 PMCID: PMC9959648 DOI: 10.3390/polym15040914] [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: 11/23/2022] [Revised: 01/15/2023] [Accepted: 02/03/2023] [Indexed: 02/17/2023] Open
Abstract
Sterilization is a fundamental step to eliminate microorganisms prior to the application of products, especially in the food and medical industries. γ-irradiation is one of the most recommended and effective methods used for sterilization, but its effect on the properties and performance of bio-based polymers is negligible. This work is aimed at evaluating the influence of γ-radiation at doses of 5, 10, 15, 25, 30, and 40 kGy on the morphology, properties, and performance of bioplastic produced from onion bulb (Allium cepa L.), using two hydrothermal synthesis procedures. These procedures differ in whether the product is washed or not after bioplastic synthesis, and are referred to as the unwashed hydrothermally treated pulp (HTP) and washed hydrothermally treated pulp (W-HTP). The morphological analysis indicated that the film surfaces became progressively rougher and more irregular for doses above 25 kGy, which increases their hydrophobicity, especially for the W-HTP samples. In addition, the FTIR and XRD results indicated that irradiation changed the structural and chemical groups of the samples. There was an increase in the crystallinity index and a predominance of the interaction of radiation with the hydroxyl groups-more susceptible to the oxidative effect-besides the cleavage of chemical bonds depending on the γ-radiation dose. The presence of soluble carbohydrates influenced the mechanical behavior of the samples, in which HTP is more ductile than W-HTP, but γ-radiation did not cause a change in mechanical properties proportionally to the dose. For W-HTP, films there was no mutagenicity or cytotoxicity-even after γ-irradiation at higher doses. In conclusion, the properties of onion-based films varied significantly with the γ-radiation dose. The films were also affected differently by radiation, depending on their chemical composition and the change induced by washing, which influences their use in food packaging or biomedical devices.
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Affiliation(s)
- Marco Antonio da Costa Borges
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
| | - Amanda Rinaldi Sorigotti
- Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of São Carlos (UFSCAR), São Carlos, São Paulo 13565-905, Brazil
| | - Rafaella Takehara Paschoalin
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
| | - José Alberto Paris Júnior
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
| | - Lucas Henrique Domingos da Silva
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
| | | | - Clóvis Augusto Ribeiro
- Chemistry Institute (IQ), São Paulo State University (UNESP), Araraquara, São Paulo 14800-060, Brazil
| | - Elmo Silvano de Araújo
- Department of Nuclear Energy (DEN), Federal University of Pernambuco (UFPE), Recife, Pernambuco 50670-901, Brazil
| | - Flávia Aparecida Resende
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
| | - Hernane da Silva Barud
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, São Paulo 14801-340, Brazil
- Correspondence:
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In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review. Foods 2022; 11:foods11172620. [PMID: 36076806 PMCID: PMC9455835 DOI: 10.3390/foods11172620] [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: 07/20/2022] [Revised: 08/05/2022] [Accepted: 08/25/2022] [Indexed: 11/25/2022] Open
Abstract
Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-inflammatory antidiabetic, anticarcinogenic, antispasmodic, etc. In recent years, their use has been promoted in the agri-food industry as a substitute for synthetic preservatives, increasing potential accumulative exposure to consumers. Before their application in the food industry, it is necessary to pass a safety assessment as specified by the European Food Safety Authority (EFSA). This work reviews the scientific literature on OSCs regarding their in vitro toxicity evaluation following PRISMA guidelines for systematic reviews. Four electronic research databases were searched (Web of Science, Scopus, Science Database and PubMed) and a total of 43 works were selected according to predeterminate inclusion and exclusion criteria. Different data items and the risk of bias for each study were included. Currently, there are very few in vitro studies focused on investigating the potential toxicity of OSCs. Most research studies aimed to evaluate the cytotoxicity of OSCs to elucidate their antiproliferative effects focusing on their therapeutic aspects using cancer cell lines as the main experimental model. The results showed that diallyl disulfide (DADS) is the compound most studied, followed by diallyl trisulfide (DATS), diallyl sulfide (DAS), Allicin and Ajoene. Only 4 studies have been performed specifically to explore the safety of OSCs for agri-food applications, and genotoxicity studies are limited. More toxicity studies of OSCs are necessary to ensure consumers safety and should mainly be focused on the evaluation of genotoxicity and long-term toxicity effects.
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Soares KS, Souza MP, Silva-Filho EC, Barud HS, Ribeiro CA, Santos DD, Rocha KNS, de Moura JFP, Oliveira RL, Bezerra LR. Effect of Edible Onion ( Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties. Molecules 2021; 26:molecules26237202. [PMID: 34885783 PMCID: PMC8659084 DOI: 10.3390/molecules26237202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/14/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.
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Affiliation(s)
- Kallyne Sousa Soares
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Marthyna Pessoa Souza
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Edson C Silva-Filho
- Chemistry Department, Laboratory of Advanced Materials, Federal University of Piauí (UFPI), Teresina 64049550, Piauí, Brazil
| | - Hernane Silva Barud
- Department of Biotechnology, University Center of Araraquara (UNIARA), Araraquara 14801320, São Paulo, Brazil
| | - Clóvis Augusto Ribeiro
- Chemical Institute, São Paulo State University (UNESP), Araraquara 14800900, São Paulo, Brazil
| | | | - Karla Nayalle Souza Rocha
- Health Department, Federal Institute of Education, Science and Technology of Paraiba/Campus Patos, Patos 58700000, Paraiba, Brazil
| | - José Fabio Paulino de Moura
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
| | - Ronaldo Lopes Oliveira
- Department of Animal Science, Federal University of Bahia, Salvador 40170110, Bahia, Brazil
| | - Leilson Rocha Bezerra
- Department of Animal Science, Animal Health and Science Graduate, Federal University of Campina Grande, Patos 58798119, Paraiba, Brazil
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Gao L, Schäfer C, O'Reardon K, Gorgus E, Schulte-Hubbert R, Schrenk D. The mutagenic potency of onion juice vs. its contents of quercetin and rutin. Food Chem Toxicol 2020; 148:111923. [PMID: 33316355 DOI: 10.1016/j.fct.2020.111923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/06/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
In spite of its considerable value as a predictor of in vivo genotoxicity and even for carcinogenicity, false positive cases were reported for the Ames test, e.g., with a number of natural food constituents. Here we analyzed the effects of juice of Allium cepa, the common onion, a staple food and traditional remedy used in many civilizations, in the Ames fluctuation assay. We could find mild mutagenicity with an onion juice extract in Salmonella typhimurium strains TA98 and TA100, the latter being less sensitive towards the extract. Mutagenicity was not influenced markedly by the presence of rat liver S9 mix. Onion juice also exerted some toxicity to the bacteria in the same concentration range. Comparative studies with quercetin and rutin, major flavonoid glycosides in onions, revealed a mutagenic potency of quercetin with an EC50-value of 4 μM in TA98. The contents of quercetin and rutin in onion juice were determined as 0.71 ± 0.20, and 0.71 ± 0.21 mg/kg. Calculations of quercetin and rutin concentrations in mutagenic dilutions revealed that both compounds are highly unlikely to cause the mutagenic effects of onion juice and that other yet undefined constituents must be responsible for these effects.
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Affiliation(s)
- Lan Gao
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany
| | - Christine Schäfer
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany
| | - Katja O'Reardon
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany
| | - Eva Gorgus
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany
| | - Ruth Schulte-Hubbert
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany
| | - Dieter Schrenk
- Food Chemistry and Toxicology, University of Kaiserslautern, 67663, Kaiserslautern, Germany.
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Casillas-Figueroa F, Arellano-García ME, Leyva-Aguilera C, Ruíz-Ruíz B, Luna Vázquez-Gómez R, Radilla-Chávez P, Chávez-Santoscoy RA, Pestryakov A, Toledano-Magaña Y, García-Ramos JC, Bogdanchikova N. Argovit™ Silver Nanoparticles Effects on Allium cepa: Plant Growth Promotion without Cyto Genotoxic Damage. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E1386. [PMID: 32708646 PMCID: PMC7408422 DOI: 10.3390/nano10071386] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/05/2020] [Accepted: 07/13/2020] [Indexed: 12/15/2022]
Abstract
Due to their antibacterial and antiviral effects, silver nanoparticles (AgNP) are one of the most widely used nanomaterials worldwide in various industries, e.g., in textiles, cosmetics and biomedical-related products. Unfortunately, the lack of complete physicochemical characterization and the variety of models used to evaluate its cytotoxic/genotoxic effect make comparison and decision-making regarding their safe use difficult. In this work, we present a systematic study of the cytotoxic and genotoxic activity of the commercially available AgNPs formulation Argovit™ in Allium cepa. The evaluated concentration range, 5-100 µg/mL of metallic silver content (85-1666 µg/mL of complete formulation), is 10-17 times higher than the used for other previously reported polyvinylpyrrolidone (PVP)-AgNP formulations and showed no cytotoxic or genotoxic damage in Allium cepa. Conversely, low concentrations (5 and 10 µg/mL) promote growth without damage to roots or bulbs. Until this work, all the formulations of PVP-AgNP evaluated in Allium cepa regardless of their size, concentration, or the exposure time had shown phytotoxicity. The biological response observed in Allium cepa exposed to Argovit™ is caused by nanoparticles and not by silver ions. The metal/coating agent ratio plays a fundamental role in this response and must be considered within the key physicochemical parameters for the design and manufacture of safer nanomaterials.
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Affiliation(s)
- Francisco Casillas-Figueroa
- Escuela de Ciencias de la Salud, UABC, Blvd. Zertuche y Blvd., De los Lagos S/N Fracc, Valle Dorado, 22890 Ensenada, Baja California, Mexico; (F.C.-F.); (R.L.V.-G.); (P.R.-C.); (Y.T.-M.)
| | - María Evarista Arellano-García
- Facultad de Ciencias, UABC, Carretera Transpeninsular Ensenada-Tijuana No. 3917 Col. Playitas, 22860 Ensenada, Baja California, Mexico;
| | - Claudia Leyva-Aguilera
- Facultad de Ciencias, UABC, Carretera Transpeninsular Ensenada-Tijuana No. 3917 Col. Playitas, 22860 Ensenada, Baja California, Mexico;
| | - Balam Ruíz-Ruíz
- Facultad de Medicina extensión los Mochis, Universidad Autónoma de Sinaloa, Av. Ángel Flores s/n, Ciudad Universitaria, 81223 Los Mochis, Sinaloa, Mexico;
| | - Roberto Luna Vázquez-Gómez
- Escuela de Ciencias de la Salud, UABC, Blvd. Zertuche y Blvd., De los Lagos S/N Fracc, Valle Dorado, 22890 Ensenada, Baja California, Mexico; (F.C.-F.); (R.L.V.-G.); (P.R.-C.); (Y.T.-M.)
| | - Patricia Radilla-Chávez
- Escuela de Ciencias de la Salud, UABC, Blvd. Zertuche y Blvd., De los Lagos S/N Fracc, Valle Dorado, 22890 Ensenada, Baja California, Mexico; (F.C.-F.); (R.L.V.-G.); (P.R.-C.); (Y.T.-M.)
| | - Rocío Alejandra Chávez-Santoscoy
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, ITESM, Monterrey, Eugenio Garza Sada, 2501 Sur, 64849 Monterrey, Nuevo León, Mexico;
| | - Alexey Pestryakov
- Department of Technology of Organic Substances and Polymer Materials, Tomsk Polytechnic University, 634050 Tomsk, Russia;
| | - Yanis Toledano-Magaña
- Escuela de Ciencias de la Salud, UABC, Blvd. Zertuche y Blvd., De los Lagos S/N Fracc, Valle Dorado, 22890 Ensenada, Baja California, Mexico; (F.C.-F.); (R.L.V.-G.); (P.R.-C.); (Y.T.-M.)
| | - Juan Carlos García-Ramos
- Escuela de Ciencias de la Salud, UABC, Blvd. Zertuche y Blvd., De los Lagos S/N Fracc, Valle Dorado, 22890 Ensenada, Baja California, Mexico; (F.C.-F.); (R.L.V.-G.); (P.R.-C.); (Y.T.-M.)
| | - Nina Bogdanchikova
- Centro de Nanociencias y Nanotecnología, UNAM, Carretera Tijuana-Ensenada Km 107, 22860 Ensenada, Baja California, Mexico;
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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