Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging

Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives

Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.

Stimuli-responsive glucuronoxylan polysaccharide from quince seeds for biomedical, food packaging, and environmental applications

Mucilage is a gelatinous mixture of polysaccharides secreted from the seed coat and/or pericarp of many plant seeds when soaked in water. Mucilage affected seed germination while maintaining hydration levels during scarcity. Cydonia oblonga (quince) seeds are natural hydrocolloids extruding biocompatible mucilage mainly composed of polysaccharides. Quince seed mucilage (QSM) has fascinated researchers due to its applications in the food and pharmaceutical industries. On a commercial scale, QSM preserved the sensory and physiochemical properties of various products such as yogurt, desserts, cakes, and burgers. QSM is responsive to salts, pH, and solvents and is mainly investigated as edible coatings in the food industry. In tablet formulations, modified and unmodified QSM as a binder sustained the release of various drugs such as cefixime, capecitabine, diclofenac sodium, theophylline, levosulpiride, diphenhydramine, metoprolol tartrate, and acyclovir sodium. QSM acted as a reducing and capping agent to prepare nanoparticles for good antimicrobial resistance, photocatalytic characteristics, and wound-healing potential. The present review discussed the extraction optimization, chemical composition, stimuli-responsiveness, and viscoelastic properties of mucilage. The potential of mucilage in edible films, tissue engineering, and water purification will also be discussed.

Linden-based mucilage biodegradable films: A green perspective on functional and sustainable food packaging

This study focuses on the utilization of linden mucilage, extracted from the linden tree, as a potential natural polymer source for the production of composite films. The films, which incorporating linden water extract, essential oil, and oil, exhibited improved thermal stability, surface morphology, and water resistance. Biodegradability assessments, particularly for films using essential oil and oil, showed promising outcomes by maintaining structural integrity. Antimicrobial assays demonstrated significant resistance against pathogens, indicating potential applications requiring microbial resistance. Mechanical analyses revealed a trade-off between tensile strength and elongation at break with addition of components. Composite films exhibited reduced water vapor permeability which correlate with water solubility and contact angle measurements. Soil biodegradation studies highlighted the films' potential to mitigate environmental impact. Cytotoxicity tests confirmed the safety of these films for potential food applications. Additionally, antioxidant assays showed increased radical scavenging activity in films with added components. In conclusion, linden-based composite films exhibit promising characteristics, suggesting their potential as sustainable and functional materials, particularly for use in food packaging.

Development of Plantago ovata seed mucilage and xanthan gum-based edible coating with prominent optical and barrier properties

This study investigates the fabrication of edible coating based on Plantago ovata seed mucilage (POSM). The films were prepared from POSM (1 %, w/v), glycerol (75 %, based on POSM mass), and xanthan gum (XG: 20, 30 and 40 %, based on POSM mass) by a casting method, and their physicochemical, mechanical, thermal, morphological, and barrier properties were determined. Results indicated the development of highly transparent (transparency values: 1.36 ± 0.05 to 2.42 ± 0.09) and hydrophobic films (contact angle: 101.57 ± 0.34 to107.08 ± 0.55o) with very low water vapor permeability (WVP: 2.77 ± 0.02 × 10-12 to 1.98 ± 0.04 × 10-12 g s-1m-1Pa-1), slight water solubility (31.14 ± 0.46 to 23.08 ± 0.82 %), and good mechanical properties (tensile strength: 30.87 ± 0.96 to 61.80 ± 0.71 MPa). Morphological studies also indicated smooth and uniform surfaces without pores and cracks. In addition, the films showed good antioxidant activity (61.46 to 68.71 %), and their antibacterial activity against E. coli, S. aureus and P. aeruginosa was also demonstrated. The applicability of the developed films to extend the shelf life of strawberries was shown by comparing the appearance of dip-coated strawberries and the control sample within 8 days at room temperature. Based on the results, the developed biofilms have great potential for edible coating and packaging applications.

Chitosan with Natural Additives as a Potential Food Packaging

Recently, the development of materials based on natural polymers have been observed. This is the result of increasing environmental degradation, as well as increased awareness and consumer expectations. Many industries, especially the packaging industry, face challenges resulting from legal regulations. Chitin is the most common biopolymer right after cellulose and is used to produce chitosan. Due to the properties of chitosan, such as non-toxicity, biocompatibility, as well as antimicrobial properties, chitosan-based materials are used in many industries. Many studies have been conducted to determine the suitability of chitosan materials as food packaging, and their advantages and limitations have been identified. Thanks to the possibility of modifying the chitosan matrix by using natural additives, it is possible to strengthen the antioxidant and antimicrobial activity of chitosan films, which means that, in the near future, chitosan-based materials will be a more environmentally friendly alternative to the plastic packaging used so far. The article presents literature data on the most commonly used natural additives, such as essential oils, plant extracts, or polysaccharides, and their effects on antimicrobial, antioxidant, mechanical, barrier, and optical properties. The application of chitosan as a natural biopolymer in food packaging extends the shelf-life of various food products while simultaneously reducing the use of synthetic plastics, which in turn will have a positive impact on the natural environment. However, further research on chitosan and its combinations with various materials is still needed to extent the application of chitosan in food packaging and bring its application to industrial levels.

Preparation and characterizations of antibacterial–antioxidant film from soy protein isolate incorporated with mangosteen peel extract

The mangosteen peel extract (MPE) was used to obtain soy protein isolate (SPI) films. The results show that MPE exhibited a high content of total phenolics and antioxidant activity. Moreover, the MPE can enhance the antibacterial–antioxidant properties, UV-visible light barrier properties, and water-resistant properties of the SPI films. The presence of MPE resulted in an increase in water vapor permeability and hydrophobicity. The extract addition also reduced the film’s crystallinity along with a decrease in the mechanical property and lowering of the maximum degradation temperature. Attenuated total reflectance Fourier transform infrared spectroscopy revealed that the polyphenols in MPE could interact with SPI through hydrogen bonds and hydrophobic interactions, and the addition of MPE changed the secondary structure of SPI with a decrease in β-sheets and an increase in β-turns and random coils. Scanning electron microscopy showed that all the films exhibited smooth and homogenous morphology on the surface and on some layers through cross-sectional images. Our results suggested that the MPE would be a promising ingredient to make SPI films used as an active packaging material.