Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging

A Review on Biopolymer-Based Biodegradable Film for Food Packaging: Trends over the Last Decade and Future Research

In recent years, much attention has been paid to the use of biopolymers as food packaging materials due to their important characteristics and properties. These include non-toxicity, ease of availability, biocompatibility, and biodegradability, indicating their potential as an alternative to conventional plastic packaging that has long been under environmental scrutiny. Given the current focus on sustainable development, it is imperative to develop studies on biopolymers as eco-friendly and sustainable food packaging materials. Therefore, the aim of this review is to explore trends and characteristics of biopolymer-based biodegradable films for food packaging, analyze the contribution of various journals and cooperation between countries, highlight the most influential authors and articles, and provide an overview of the social, environmental, and economic aspects of biodegradable films for food packaging. To achieve this goal, a bibliometric analysis and systematic review based on the PRISMA method were conducted. Relevant articles were carefully selected from the Scopus database. A bibliometric analysis was also conducted to discuss holistically, comprehensively, and objectively biodegradable films for food packaging. An increasing interest was found in this study, especially in the last 3 years with Brazil and China leading the number of papers on biodegradable films for food packaging, which were responsible for 20.4% and 12.5% of the published papers, respectively. The results of the keyword analysis based on the period revealed that the addition of bioactive compounds into packaging films is very promising because it can increase the quality and safety of packaged food. These results reveal that biodegradable films demonstrate a positive and promising trend as food packaging materials that are environmentally friendly and promote sustainability.

Application of antimicrobial, potential hazard and mitigation plans

The tremendous rise in the consumption of antimicrobial products had aroused global concerns, especially in the midst of pandemic COVID-19. Antimicrobial resistance has been accelerated by widespread usage of antimicrobial products in response to the COVID-19 pandemic. Furthermore, the widespread use of antimicrobial products releases biohazardous substances into the environment, endangering the ecology and ecosystem. Therefore, several strategies or measurements are needed to tackle this problem. In this review, types of antimicrobial available, emerging nanotechnology in antimicrobial production and their advanced application have been discussed. The problem of antimicrobial resistance (AMR) due to antibiotic-resistant bacteria (ARB)and antimicrobial resistance genes (AMG) had become the biggest threat to public health. To deal with this problem, an in-depth discussion of the challenges faced in antimicrobial mitigations and potential alternatives was reviewed.

Molecular Modeling Approaches Can Reveal the Molecular Interactions Established between a Biofilm and the Bioactive Compounds of the Essential Oil of Piper divaricatum

Molecular modeling approaches are used in a versatile way to investigate the properties of diverse organic and inorganic structures such as proteins, biomolecules, nanomaterials, functionalized nanoparticles, and membranes. However, more detailed studies are needed to understand the molecular nature of interactions established in gelatin biofilms impregnated with bioactive compounds. Because of this, we used computational methods to evaluate how the major compounds of Piper divaricatum essential oil can interact with the gelatin biofilm structure. For this, we used as inspiration the paper published, where various properties of the essential oil impregnated gelatin biofilm P. divaricatum are reported. After our computer simulations, we related our molecular observations to biofilm’s structural and mechanical properties. Our results suggest that the major compounds of the essential oil were able to interrupt intermolecular interactions between the chains of the biofilm matrix. However, the compounds also established interactions with the amino acid residues of these chains. Our molecular analyses also explain changes in the structural and mechanical properties of the essential oil-impregnated biofilm. These results can support the planning of functional packaging impregnated with bioactive compounds that can protect food against microorganisms harmful to human health.

Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil

Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the film an unpleasant flavor and reduce its mechanical performance. Hence, we prepared functional gelatin-based films by incorporating low content of ginger essential oil (GEO). The flavor of GEO was not detected from the films containing less than 1% GEO. The antimicrobial activity of films was found to be proportional to GEO content. As GEO content increased from 0 to 1%, the value of water vapor permeability (WVP) and elongation at break (EAB) increased, whereas the value of tensile strength (TS) of film decreased. The Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy analysis revealed the vibration of gelatin film was affected by adding low content of essential oil. Surface morphologies demonstrated oil droplets and a discontinuous structure, and cross-section morphologies proved the formation of a loose structure as GEO was incorporated in the film through SEM. Sensory evaluation revealed that composite films incorporated with 0.5% GEO exhibited the best performance. The resulting films can be used as antimicrobial packaging materials with good physical properties and sensory performance.

Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications and Carrier of Drug Delivery

Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source. Several health and religious concerns associated with porcine/bovine gelatin were reported. Therefore, gelatin from a marine source is widely being investigated for its efficiency and utilization in a variety of applications as a potential substitute for porcine/bovine gelatin. Although fish gelatin is less durable and possesses lower melting and gelling temperatures compared to mammal-derived gelatin, various modifications are being reported to promote its rheological and functional properties to be efficiently employed. The present review describes in detail the current innovative applications of fish gelatin involving the food industry, drug delivery and possible therapeutic applications. Gelatin bioactive molecules may be utilized as carriers for drug delivery. Due to its versatility, gelatin can be used in different carrier systems, such as microparticles, nanoparticles, fibers and hydrogels. The present review also provides a perspective on the other potential pharmaceutical applications of fish gelatin, such as tissue regeneration, antioxidant supplementation, antihypertensive and anticancer treatments.

Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets

Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage that affects its shelf-life. This study aimed to evaluate the effect of the guar gum bioactive coating with thyme oil on the quality of tilapia fish fillets for 15 days of storage at 4 °C, as a means to extend shelf-life. pH, moisture, ash, fat, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), microbiological, and sensory examinations were investigated, and the results were analyzed by analysis of variance. The treatments were control (uncoated, UC), GGC (coated with guar gum, GGC), and guar gum combined with thyme oil (GGCTH). Tilapia fillets were stored at 4 °C, the safe temperature for refrigerated storage for 15 days. GGCTH had a slower increase of pH after 15 days of storage in comparison with GGC and UC (p < 0.05). GGC and GGCTH resulted in lower and lowest lightness (L*; p < 0.05) values, lower and lowest redness (a*; p < 0.01) values, and greater and greatest yellowness (b*; p < 0.05) values compared to UC, respectively. UC reduced shear force at 5 (0.37 kgf), 10 (0.32 kgf), and 15 (0.30 kgf) days post-storage in comparison with GGC (0.43, 0.43, and 0.43 kgf) and GGCTH (0.43, 0.44, and 0.44 kgf), respectively. There was less (p < 0.05) deterioration, as well as differences in textural and sensorial variables between uncoated and coated fish fillets. The microbiological analyses demonstrated that there was greater microbial growth in the uncoated fillets than in the coated ones. It was concluded that this bioactive coating with thyme oil retards microbial colonization of fish and reduces degradability of quality variables, therefore, it is a reliable and effective alternative to extend the shelf-life of tilapia fillets.

Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.

Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants

Different surfactants (lecithin, Tween-20, and Tween-80) were added in composite film during the preparation. Flavor, antimicrobial activity, and physical properties of ginger essential oil -gelatin film were investigated, in order to study the effect of surfactants on the properties of film. The flavor of GEO was not detected in the film prepared with Tween-20 and film prepared with Tween-80, and these two films exhibited stronger antimicrobial activity; film prepared with lecithin possessed higher value in thickness, elongation at break, water solubility, ΔE and opacity, lower value in water vapor property, and tensile strength; attenuated total reflectance-Fourier transform infrared spectrum results suggested, Tween-20 and Tween-80 enhanced the strength of covalent bond, and lecithin weakened the strength of hydrogen bond; and the result of scanning electron microscope showed that Tween-20 and Tween-80 improved the dispersion of oil droplets in film. Therefore, this study suggested that surfactants had an influence on the physical properties and molecular structure of a resulting film; in addition, Tween-20 and Tween-80 could reduce the flavor of GEO in film, improving the antimicrobial activity of film.

Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials

A large number of non-biodegradable and non-renewable materials are produced daily for application as food packaging materials. These waste materials have a greatly negative effect on our health and the ecosystem. The idea of a bio-based economy is steadily gaining attention from the scientific, societal, and financial communities, so there are several areas in which the intended approaches can be improved for this reason. Therefore, creating biopolymer-based materials from natural sources, including polysaccharides and proteins, is a good alternative to non-renewable fossil resources. In the current review paper, we plan to summarize the major recent findings in food biodegradable packaging materials that include nanotechnology either directly or indirectly. Several natural nano-materials applied in food packaging applications such as polymers, polysaccharides, and protein-based nano-materials have been included in order to make special biopolymer hosts for nanocomposites. Finally, this review will highlight the antibacterial properties of commonly used nanoparticles or nanomaterials.

Antioxidant and antimicrobial applications of biopolymers: A review

Biopolymers have generated mounting interest among researchers and industrialists over the recent past. Rising consciousness on the use of eco-friendly materials as green alternatives for fossil-based biopolymers has shifted the research focus towards biopolymers. Advances in technologies have opened up new windows of opportunities to explore the potential of biopolymers. In this context, this review presents a critique on applications of biopolymers in relation to antioxidant and antimicrobial activities. Some biopolymers are reported to contain inherent antioxidant and antimicrobial properties, whereas, some biopolymers, which do not possess such inherent properties, are used as carriers for other biopolymers or additives having these properties. Modifications are often performed in order to improve the properties of biopolymers to suit them for different applications. This review aims at presenting an overview on recent advances in the use of biopolymers with special reference to their antioxidant and antimicrobial applications in various fields.

Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception

Muscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.

Polymeric Antimicrobial Food Packaging and Its Applications

Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.

Sea Squirt Shell Protein and Polylactic Acid Laminated Films Containing Cinnamon Bark Essential Oil

Sea squirt (Halocynthia roretzi) shell protein (SSP) was used as a biodegradable film material and laminated with polylactic acid (PLA) to improve its physical and water barrier properties. Cinnamon bark oil (CBO) was incorporated into the SSP film as a bioactive material. After laminating with PLA, the tensile strength and elongation at break of the SSP film increased from 4.07 to 9.09 MPa and from 8.68 to 138.84%, respectively. In addition, water vapor permeability and water solubility decreased from 5.62 to 0.91 × 10^-9 g m/m² s Pa and from 42.17% to 23.93%, respectively. DSC results of the SSP films indicate that melting point temperature increased 140.05 to 163.52 °C by laminating PLA. The addition of 0.5%, 0.7%, and 1.0% CBO conferred the antimicrobial activity against four pathogenic bacteria to the SSP/PLA-laminated films. The SSP/PLA-laminated films containing CBO also had antioxidant activities. Therefore, the SSP/PLA-laminated films containing CBO are applicable as biodegradable packaging films.

PRACTICAL APPLICATION

Sea squirt shell has been discarded after the consumption of sea squirt, and sea squirt shell protein can be a base material for biodegradable films. In this study, sea squirt shell protein and polylactic acid laminated films containing cinnamon bark essential oil were developed. The developed films are promising environmentally-friendly alternatives for active packaging material.

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (D_z) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. D_z values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.

Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes

Duck feet gelatin (DFG) films were prepared and applied to the packaging of cherry tomatoes. Cinnamon leaf oil (CLO) was incorporated into the DFG films at concentrations of 0.5, 1.0, and 1.5% to provide antimicrobial activity. The DFG films with 1.0% CLO incorporation exhibited the most desirable tensile strength (41.6 MPa) and elongation at break (18.5%). Regarding the antimicrobial activity, the DFG films containing CLO significantly inhibited the growth of foodborne pathogens. In addition, the DFG film with 1.0% CLO was employed in the coating and wrapping of cherry tomatoes inoculated with Salmonella typhimurium. The DFG film with 1.0% CLO incorporation reduced the population of the bacteria to below the detection limit. Moreover, the DFG film with CLO delayed the color change on cherry tomatoes. Overall, the DFG film with CLO enhanced the shelf life of cherry tomatoes and can be used as an antimicrobial packaging.

Characterization of red ginseng residue protein films incorporated with hibiscus extract

An edible film was prepared from red ginseng residue protein (RGRP) and incorporated with hibiscus extract (HE). RGRP was extracted from red ginseng residue, which is an inexpensive by-product of the red ginseng processing industry. Different concentrations of HE were added to an RGRP film-forming solution as a natural antioxidant. The prepared RGRP films without HE had a tensile strength of 16.9 MPa and an elongation at break of 25.1%. The antioxidant activity of the RGRP film increased with increasing concentration of HE. In addition, the RGRP film with 1% HE exhibited the lowest value of water vapor permeability (1.88×10^-9 g·m/m²·s·Pa), which indicates that the film has high water barrier property. The results present the production of edible films from discarded red ginseng residue, and the antioxidant activity of RGRP films as a packaging material can prevent lipid oxidation and quality loss of food products.

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda cheese was wrapped with the ME-containing PSG film. During storage, the cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products.

Gelatin-Based Films and Coatings for Food Packaging Applications

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.