Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications

Fabrication of bio-inspired carbon nanodot-corn starch nanocomposite films via extrusion process for sustainable active food packaging applications

In this study, carbon nanodot (CD)-corn starch (CS) nanocomposite films are fabricated for active food packaging applications. First, ginkgo biloba leaves (GBL) were used as a biomass-derived carbon precursor, and a facile hydrothermal method was employed to synthesise environmentally sustainable CDs. The GBL-derived carbon nanodots (gCDs) were then characterised and incorporated into a CS matrix via an extrusion process to fabricate the CS/gCD nanocomposite film. The effects of various gCD concentrations on the physicochemical and functional properties of CS/gCD composite films were systematically investigated. The gCD exhibited non-cytotoxic effect against human colorectal adenocarcinoma cell line (Caco-2) cells when exposed up to 1000 μg/mL. The incorporation of gCDs into the CS film improved its mechanical properties, with the toughness of the CS/gCD2% nanocomposite film exhibiting 198 % superiority compared to the CS film. In addition, the oxygen barrier and UV-blocking properties were significantly improved. Furthermore, the CS/gCD nanocomposite film significantly extended the shelf life of ω-3 oils owing to the superior antioxidant activity of the gCDs, exhibiting only 9 meq/kg during the 15-day storage period. Our results suggest that the developed CS/gCD active composite film is a promising candidate for environmentally sustainable solutions to enhance food shelf life and reduce food waste.

Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films

The presence of oxygen can degrade food quality, making it essential to remove oxygen from the packaging headspace of food products. In this study, the effect of catalyst type and concentration on iron-based oxygen-scavenging films was investigated to enhance the oxygen removal efficiency in food packaging films. Among the investigated catalysts, calcium chloride and lipophilic silica improved the oxygen-scavenging capacity more than sodium chloride and hydrophilic silica. As the catalyst content was increased from 0.1 to 6.0 %(w/w), the oxygen content (%) in the package decreased from 3.90 to 0.36%. Application of oxygen-scavenging films in apple packaging decreased the apple browning index from 52.87 to 38.13 and reduced the oxygen concentration inside the package from 9.8 to 0.0%. Therefore, the food packaging film developed in this study can be used as a food packaging material that removes oxygen and thus prevents food quality deterioration.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-024-01520-4.

Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.

Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita)

Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (Oncorhynchus mykiss) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, Pseudomonas, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time.

Revolution of nanotechnology in food packaging: Harnessing electrospun zein nanofibers for improved preservation - A review

Zein, a protein-based biopolymer derived from corn, has garnered attention as a promising and eco-friendly choice for packaging food due to its favorable physical attributes. The introduction of electrospinning technology has significantly advanced the production of zein-based nanomaterials. This cutting-edge technique enables the creation of nanofibers with customizable structures, offering high surface area and adjustable mechanical and thermal attributes. Moreover, the electrospinning process allows for integrating various additives, such as antioxidants, antimicrobial agents, and flavoring compounds, into the zein nanofibers, enhancing their functionalities for food preservation. In this comprehensive review, the various electrospinning techniques employed for crafting zein-based nanofibers, and we delve into their enhanced properties. Furthermore, the review illuminates the potential applications of zein nanofibers in active and intelligent packaging materials by incorporating diverse constituents. Altogether, this review highlights the considerable prospects of zein-based nanocomposites in the realm of food packaging, offering sustainable and innovative solutions for food industry.

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.

Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.

Recent Advance of Intelligent Packaging Aided by Artificial Intelligence for Monitoring Food Freshness

Food safety is a pressing concern for human society, as it directly impacts people's lives, while food freshness serves as one of the most crucial indicators in ensuring food safety. There exist diverse techniques for monitoring food freshness, among which intelligent packaging based on artificial intelligence technology boasts the advantages of low cost, high efficiency, fast speed and wide applicability; however, it is currently underutilized. By analyzing the current research status of intelligent packaging both domestically and internationally, this paper provides a clear classification of intelligent packaging technology. Additionally, it outlines the advantages and disadvantages of using intelligent packaging technology for food freshness detection methods, while summarizing the latest research progress in applying artificial intelligence-based technologies to food freshness detection through intelligent packaging. Finally, the author points out the limitations of the current research, and anticipates future developments in artificial intelligence technology for assisting freshness detection in intelligent packaging. This will provide valuable insights for the future development of intelligent packaging in the field of food freshness detection.

Effectiveness of aloe vera gel coating and paraffin wax-coated paperboard packaging on post-harvest quality of hog plum (Spondius mangifera L.)

In this research work, hog plum (Spondius mangifera L.) was treated with Aloe vera gel (AVG) coating and paraffin wax-coated box (PWB) packaging and stored at ambient condition (25 ± 3 °C and 80-85% relative humidity) for 12 d to evaluate their impact on postharvest quality and storability. The physicochemical properties, microbiological analysis, and decay evaluation were analyzed throughout the storage period. The AVG and PWB coating treatments both demonstrated a significant effect on the quality of fruits during storage. The results showed that fruits with AVG coating and PWB packaging exhibited lower decay rates, weight loss, color difference, total microbial population, total soluble solids, titratable acidity, and higher fruit firmness and pH than uncoated (control) fruits. The AVG coating was the most effective treatment, followed by the PWB packaging treatment. Our findings show that the AVG coating and PWB packaging treatment can be a promising solution for preserving the quality of hog plums and also helps in increasing the lifetime of hog plums during storage.

Biopolymer Based Multifunctional Films Loaded with Anthocyanin Rich Floral Extract and ZnO Nano Particles for Smart Packaging and Wound Healing Applications

There are significant societal repercussions from our excessive use of plastic products derived from petroleum. In response to the increasing environmental implications of plastic wastes, biodegradable materials have been proven to be an effective means of mitigating environmental issues. Therefore, protein- and polysaccharide-based polymers have gained widespread attention recently. In our study, for increasing the strength of a biopolymer (Starch), we used ZnO dispersed nanoparticles (NPs), which resulted in the enhancement of other functional properties of the polymer. The synthesized NPs were characterized using SEM, XRD, and Zeta potential values. The preparation techniques are completely green, with no hazardous chemicals employed. The floral extract employed in this study is Torenia fournieri (TFE), which is prepared using a mixture of ethanol and water and possesses diverse bioactive features and pH-sensitive characteristics. The prepared films were characterized using SEM, XRD, FTIR, contact angle and TGA. The incorporation of TFE and ZnO (SEZ) NPs was found to increase the overall nature of the control film. The results obtained from this study confirmed that the developed material is suitable for wound healing and can also be used as a smart packaging material.

Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and Food Safety

Over the course of the last several decades, nanotechnology has garnered a growing amount of attention as a potentially valuable technology that has significantly impacted the food industry. Nanotechnology helps in enhancing the properties of materials and structures that are used in various fields such as agriculture, food, pharmacy, and so on. Applications of nanotechnology in the food market have included the encapsulation and distribution of materials to specific locations, the improvement of flavor, the introduction of antibacterial nanoparticles into food, the betterment of prolonged storage, the detection of pollutants, enhanced storage facilities, locating, identifying, as well as consumer awareness. Labeling food goods with nano barcodes helps ensure their security and may also be used to track their distribution. This review article presents a discussion about current advances in nanotechnology along with its applications in the field of food-tech, food packaging, food security, enhancing life of food products, etc. A detailed description is provided about various synthesis routes of nanomaterials, that is, chemical, physical, and biological methods. Nanotechnology is a rapidly improving the field of food packaging and the future holds great opportunities for more enhancement via the development of new nanomaterials and nanosensors.

Recent Advances in the Investigation of Poly(lactic acid) (PLA) Nanocomposites: Incorporation of Various Nanofillers and their Properties and Applications

Poly(lactic acid) (PLA) is considered the most promising biobased substitute for fossil-derived polymers due to its compostability, biocompatibility, renewability, and good thermomechanical properties. However, PLA suffers from several shortcomings, such as low heat distortion temperature, thermal resistance, and rate of crystallization, whereas some other specific properties, i.e., flame retardancy, anti-UV, antibacterial or barrier properties, antistatic to conductive electrical characteristics, etc., are required by different end-use sectors. The addition of different nanofillers represents an attractive way to develop and enhance the properties of neat PLA. Numerous nanofillers with different architectures and properties have been investigated, with satisfactory achievements, in the design of PLA nanocomposites. This review paper overviews the current advances in the synthetic routes of PLA nanocomposites, the imparted properties of each nano-additive, as well as the numerous applications of PLA nanocomposites in various industrial fields.

A Review on Antimicrobial Packaging for Extending the Shelf Life of Food

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.

Characterization and antioxidant properties of chitosan/ethyl-vanillin edible films produced via Schiff-base reaction

In this paper, chitosan/ethyl-vanillin (CS-EV) Schiff-base edible films with CS and EV at different concentrations and ratios were successfully prepared. The optical barrier properties, water contact angle, mechanical performance, water vapor transmission, antioxidant properties, thermal properties, and morphological structure of the films were compared. The results suggested that the tensile strength (TS) attained a maximum value of 64.63 MPa at a concentration of 4% EV. Moreover, water diffusion was prevented through the compact structure of the CS-EV edible film. Additionally, the two sides of the CS-EV film show different textures due to their different hydrophilicity/hydrophobicity. In particular, the films of CS possessed superior thermal stability, while those of CS-EV exhibited higher antioxidant activity.

Preparation and Performance of Biodegradable Poly(butylene adipate-co-terephthalate) Composites Reinforced with Novel AgSnO2 Microparticles for Application in Food Packaging

Biodegradable composites with antimicrobial properties were prepared with microparticles of silver stannate (AgSnO₂) and poly(butylene adipate-co-terephthalate) (PBAT) and tested for applications in food packaging. The PBAT matrix was synthesized and confirmed by ¹H-nuclear magnetic resonance spectroscopy, Fourier transform infrared spectroscopy, and X-ray diffraction (XRD). Ultrasonic and coprecipitation methods were used to synthesize AgSnO₂. A two-step mixing method and a solvent cast technique were utilized to fabricate the PBAT composites (different weight % of AgSnO₂) for packaging foods. Attenuated total reflection-infrared spectroscopy, X-ray photoelectron spectroscopy, XRD, and scanning electron microscopy were used to investigate the formation, structure, and size of the composites. Thermogravimetric analysis and differential thermal calorimetry were used to examine the PBAT/AgSnO₂ composites. The best characteristics are exhibited in 5.0 wt. % AgSnO₂ loaded PBAT composite. The tensile strength, elongation at break, water vapor transmission rate, and oxygen transmission rate were 22.82 MPa, 237.00%, 125.20 g/m²/day, and 1104.62 cc/m²/day.atm, respectively. Incorporating AgSnO₂ enhanced the hydrophobicity of the PBAT materials as evaluated by the water contact angle. The 5.0 wt. % AgSnO₂/PBAT film shows a favorable zone of inhibition against the bacteria pathogens S. aureus and E. coli, according to an evaluation of its antimicrobial activity. The weight loss of 5% AgSnO₂/PBAT film was 78.4% after eight weeks in the natural soil environments. In addition, the results of food quality studies recommend that AgSnO₂/PBAT (5.0 wt. %) film had a longer food shelf life than the neat PBAT and commercial, increasing it from one to 14 days for carrot vegetables.

Removal of Dye from Wastewater Using a Novel Composite Film Incorporating Nanocellulose

Research shows that the composite material is used as an adsorbent to remove pollutants from wastewater. This work is aimed at producing a novel composite film comprising chitosan, polyvinyl alcohol, and cornstarch incorporating nanocellulose (CPCN). The composite film was prepared by a blending method wherein nanocellulose was extracted using a chemical method from banana bract. The prepared CPCN was characterized using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) with EDX to understand their molecular interaction and surface morphology, respectively. The effect of parameters including pH, adsorbent dosage, initial dye concentration, and contact time on the adsorption of methylene blue (MB) dye was studied. The maximum adsorption was found to be up to 63.13 mg/g MB with a pH of 10, adsorbent dosage of 2 g, an initial concentration of 150 ppm, and contact time of 120 min at room temperature (25°C) indicating a moderate adsorption capacity of the CPCN. Comparing the Langmuir and Freundlich adsorption isotherm models, the former fitted well with MB dye adsorption data, implying that the models can be applied to uptake MB dye by CPCN. In the kinetic adsorption experiment, the adsorbed dye almost reached equilibrium at about 120 min for the CPCN and followed the pseudo-second-order kinetic model. Therefore, the CPCN can be used as a potential adsorbent in wastewater treatment.

Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel

Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for antibacterial activity. Graphene oxide (GO) is an optimal filler for whey-based hydrogels, giving them improved mechanical and swelling properties at low concentrations. Crosslinking induces a certain stiffness of the hydrogels, which is why only the first part of the swelling process (<60%) follows the first-order model, while during the whole time interval, the swelling process follows the second-order diffusion model. The NMR relaxometry results are consistent with the swelling behavior of GO-reinforced whey−gelatin composite hydrogels, showing that higher GO concentrations induce a higher degree of cross-linking and, therefore, lower swelling capacity. Only hydrogel samples with higher GO concentrations demonstrated antibacterial activity.

Antimicrobial Bilayer Film Based on Chitosan/Electrospun Zein Fiber Loaded with Jaboticaba Peel Extract for Food Packaging Applications

This work focused on developing an active bilayer film based on natural extract. Thus, the jaboticaba peel extract (JPE) was produced and characterized and showed promising application as a natural additive in biopolymeric materials. The zein fiber and bilayer films were produced using a chitosan film (casting) and zein fiber (electrospinning), with and without JPE. All samples were evaluated according to thickness, solubility in water, water vapor permeability, and main diameter, and for these, zein fiber, chitosan/zein fiber, and chitosan/zein fiber + 3% JPE showed values of 0.19, 0.51, and 0.50 mm, 36.50, 12.96, and 27.38%, 4.48 × 10^-9, 1.6 × 10^-10, and 1.58 × 10^-10 (g m^-1 Pa^-1 s^-1), and 6.094, 4.685, and 3.620 μm, respectively. These results showed that the addition of a second layer improved the barrier properties of the material when compared to the monolayer zein fiber. The thermal stability analysis proved that the addition of JPE also improved this parameter and the interactions between the components of the zein fiber and bilayer films; additionally, the effective presence of JPE was shown through FTIR spectra. In the end, the active potential of the material was confirmed by antimicrobial analysis since the bilayer film with JPE showed inhibition halos against E. coli and S. aureus.

Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging

Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmental-friendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLA-based nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.

Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties

Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm's mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.

Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives

The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products. Antifungal packaging has incredible potential in the food packaging sector. The most suitable approach for the safe storage of agricultural produce for farmers is the hermetic packaging technology, which maintains quality while providing a good barrier against fungi and mycotoxin. Furthermore, active antifungal packaging is a viable method for incorporating antifungal agents against pathogenic fungi. Essential oils and organic acid have received more scientific attention due to their increased efficacy against mold growth. Polypeptides, chitosan, and natamycin incorporated in active packaging significantly reduced fungi. Even though nanotechnological advancements in antifungal packaging are promising, safety and regulation issues remain significant concerns.

Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria

In this study, the antibacterial properties of the volatile components of four essential oils (cinnamon, clove, origanum, and peppermint oil) and five of their components (allyl isothiocyanate (AITC), carvacrol, citral, eugenol, and (+)-limonene) against five food-related bacteria (Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Pseudomonas fluorescens, and Enterococcus faecalis) were evaluated. The results of disc volatilization method revealed that AITC exhibited antibacterial activity against the five tested strains at the lowest concentration, as did cinnamon oil and carvacrol. Moreover, the total aerobic bacterial count in coleslaw salad was suppressed in all test groups treated with AITC compared to that in control.

Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films

Environmental issues such as plastic packaging and high demand for fresh and safe food has increased the interest for developing smart/active food packaging films with colloidal nanoparticles (NPs). Titanium dioxide nanoparticles (TNPs) are cost effective and stable metal oxide NPs which could be used as a functional nano-filler for biodegradable food packaging due to their excellent biocompatibility, photo catalyzing, and antimicrobial properties. This article has comprehensively reviewed the functional properties and advantages of TNPs-containing smart/active films. The advantage of adding TNPs for ameliorating food packaging materials such as their physical, mechanical, moisture/light barrier, optical, thermal resistance, microstructure and chemical properties as well as, antibacterial, and photocatalytic properties are discussed. Also, the practical and migration properties of administrating TNPs in food packaging material are investigated. The ethylene decomposition activity of TNPs containing active films, could be used for increasing the shelf life of fruits/vegetables after harvesting. TNPs are safe with negligible migration rates which could be used for fabrication of multifunctional smart/active packaging films due to their antimicrobial properties and ethylene gas scavenging activities.

Long-Term Space Nutrition: A Scoping Review

This scoping review aimed to identify current evidence and gaps in the field of long-term space nutrition. Specifically, the review targeted critical nutritional needs during long-term manned missions in outer space in addition to the essential components of a sustainable space nutrition system for meeting these needs. The search phrase "space food and the survival of astronauts in long-term missions" was used to collect the initial 5432 articles from seven Chinese and seven English databases. From these articles, two independent reviewers screened titles and abstracts to identify 218 articles for full-text reviews based on three themes and 18 keyword combinations as eligibility criteria. The results suggest that it is possible to address short-term adverse environmental factors and nutritional deficiencies by adopting effective dietary measures, selecting the right types of foods and supplements, and engaging in specific sustainable food production and eating practices. However, to support self-sufficiency during long-term space exploration, the most optimal and sustainable space nutrition systems are likely to be supported primarily by fresh food production, natural unprocessed foods as diets, nutrient recycling of food scraps and cultivation systems, and the establishment of closed-loop biospheres or landscape-based space habitats as long-term life support systems.

A Study on Phyto-Chemical Analysis and Antibacterial Activity of Spices on Pathogenic Bacteria Isolated from Commercially Important Edible Marine Fishes, Euthynnus Affinis (Cantor), Katsuwonus Pelamis L. and Auxis Thazard (Lacepede) (Family Scombridae)

Ten bacterial species were isolated and monthly variations in their count were recorded from three edible tuna fishes. Phytochemical analysis and antibacterial activity of hexane, chloroform, methanol, and distilled water extracts of twelve common spices, against the isolated bacteria were evaluated. The study indicates that these pathogenic bacteria in all three tuna fish species cause various human health problems upon consumption.

Development of Bio-Composites with Enhanced Antioxidant Activity Based on Poly(lactic acid) with Thymol, Carvacrol, Limonene, or Cinnamaldehyde for Active Food Packaging

The new trend in food packaging films is to use biodegradable or bio-based polymers, such as poly(lactic acid), PLA with additives such as thymol, carvacrol, limonene or cinnamaldehyde coming from natural resources (i.e., thyme, oregano, citrus fruits and cinnamon) in order to extent foodstuff shelf-life and improve consumers’ safety. Single, triple and quadruple blends of these active compounds in PLA were prepared and studied using the solvent-casting technique. The successful incorporation of the active ingredients into the polymer matrix was verified by FTIR spectroscopy. XRD and DSC data revealed that the crystallinity of PLA was not significantly affected. However, the Tg of the polymer decreased, verifying the plasticization effect of all additives. Multicomponent mixtures resulted in more intense plasticization. Cinnamaldehyde was found to play a catalytic role in the thermal degradation of PLA shifting curves to slightly lower temperatures. Release of thymol or carvacrol from the composites takes place at low rates at temperatures below 100 °C. A combined diffusion-model was found to simulate the experimental release profiles very well. Higher antioxidant activity was noticed when carvacrol was added, followed by thymol and then cinnamaldehyde and limonene. From the triple-component composites, higher antioxidant activity measured in the materials with thymol, carvacrol and cinnamaldehyde.

Antimicrobial peptides (AMPs): A promising class of antimicrobial compounds

Antimicrobial peptides (AMPs) are compounds, which have inhibitory activity against microorganisms. In the last decades, AMPs have become powerful alternative agents that have met the need for novel anti-infectives to overcome increasing antibiotic resistance problems. Moreover, recent epidemics and pandemics are increasing the popularity of AMPs, due to the urgent necessity for effective antimicrobial agents in combating the new emergence of microbial diseases. AMPs inhibit a wide range of microorganisms through diverse and special mechanisms by targeting mainly cell membranes or specific intracellular components. In addition to extraction from natural sources, AMPs are produced in various hosts using recombinant methods. More recently, the synthetic analogues of AMPs, designed with some modifications, are predicted to overcome the limitations of stability, toxicity and activity associated with natural AMPs. AMPs have potential applications as antimicrobial agents in food, agriculture, environment, animal husbandry and pharmaceutical industries. In this review, we have provided an overview of the structure, classification and mechanism of action of AMPs, as well as discussed opportunities for their current and potential applications.

In Situ Grafting of Silica Nanoparticle Precursors with Covalently Attached Bioactive Agents to Form PVA-Based Materials for Sustainable Active Packaging

Sustainable antibacterial–antioxidant films were prepared using in situ graftings of silica nanoparticle (SNP) precursors with covalently attached bioactive agents benzoic acid (ba) or curcumin (cur) on polyvinyl alcohol (PVA). The modified PVA-SNP, PVA-SNP-ba and PVA-SNP-cur films were characterized using spectroscopic, physicochemical and microscopic methods. The prepared films showed excellent antibacterial and antioxidant activity, and increased hydrophobicity providing protection from undesired moisture. The PVA-SNP-ba films completely prevented the growth of the foodborne human pathogen Listeria innocua, whereas PVA-SNP-cur resulted in a 2.5 log reduction of this bacteria. The PVA-SNP-cur and PVA-SNP-ba films showed high antioxidant activity of 15.9 and 14.7 Mm/g TEAC, respectively. The described approach can serve as a generic platform for the formation of PVA-based packaging materials with tailor-made activity tuned by active substituents on silica precursors. Application of such biodegradable films bearing safe bioactive agents can be particularly valuable for advanced sustainable packaging materials in food and medicine.

Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential

The objective of this study was to evaluate the application of a biodegradable film, based on grape seed flour extract, for raisin packaging. Physico-chemical characteristics (moisture, total soluble solids, total acidity, pH), total phenolic content and antioxidant activity were evaluated during 182 days of storage at 20 °C, compared to a poly(ethylene) film packaging. After 182 days, the use of biodegradable film increased raisin moisture and pH, decreased total soluble solids and total acidity of raisin compared to the use of poly(ethylene) film. The total phenolic content and antioxidant activity of raisin packed in the biodegradable film were 60.0 and 51.8% higher, respectively, than in poly(ethylene) film. The results showed that the biodegradable film based on seed flour extract is a potential material for active packaging due its contribution to the maintenance of the antioxidant activity of raisin and can be used for their conservation.

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.

Recent Developments in Seafood Packaging Technologies

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components

The effectiveness of three novel "host defence peptides" identified in human Apolipoprotein B (ApoB) as novel antimicrobial and antibiofilm agents to be employed in food industry is reported. ApoB-derived peptides have been found to exert significant antimicrobial effects towards Salmonella typhimurium ATCC® 14028 and Salmonella enteritidis 706 RIVM strains. Furthermore, they have been found to retain antimicrobial activity under experimental conditions selected to simulate those occurring during food storage, transportation and heat treatment, and have been found to be endowed with antibiofilm properties. Based on these findings, to evaluate the applicability of ApoB-derived peptides as food biopreservatives, coating solutions composed by chitosan (CH) and an ApoB-derived peptide have been prepared and found to be able to prevent Salmonella cells attachment to different kinds of surfaces employed in food industry. Finally, obtained coating solution has been demonstrated to hinder microbial proliferation in chicken meat samples. Altogether, obtained findings indicate that ApoB-derived peptides are promising candidates as novel biopreservatives for food packaging.