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Zhou X, Zhou X, Zhou L, Jia M, Xiong Y. Nanofillers in Novel Food Packaging Systems and Their Toxicity Issues. Foods 2024; 13:2014. [PMID: 38998521 PMCID: PMC11241462 DOI: 10.3390/foods13132014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 06/14/2024] [Accepted: 06/14/2024] [Indexed: 07/14/2024] Open
Abstract
Background: Environmental concerns about petroleum-based plastic packaging materials and the growing demand for food have inspired researchers and the food industry to develop food packaging with better food preservation and biodegradability. Nanocomposites consisting of nanofillers, and synthetic/biopolymers can be applied to improve the physiochemical and antimicrobial properties and sustainability of food packaging. Scope and approach: This review summarized the recent advances in nanofiller and their applications in improved food packaging systems (e.g., nanoclay, carbon nanotubes), active food packaging (e.g., silver nanoparticles (Ag NPs), zinc oxide nanoparticles (ZnO NPs)), intelligent food packaging, and degradable packaging (e.g., titanium dioxide nanoparticles (e.g., TiO2 NPs)). Additionally, the migration processes and related assessment methods for nanofillers were considered, as well as the use of nanofillers to reduce migration. The potential cytotoxicity and ecotoxicity of nanofillers were also reviewed. Key findings: The incorporation of nanofillers may increase Young's modulus (YM) while decreasing the elongation at break (EAB) (y = -1.55x + 1.38, R2 = 0.128, r = -0.358, p = 0.018) and decreasing the water vapor (WVP) and oxygen permeability (OP) (y = 0.30x - 0.57, R2 = 0.039, r = 0.197, p = 0.065). Meanwhile, the addition of metal-based NPs could also extend the shelf-life of food products by lowering lipid oxidation by an average of approx. 350.74% and weight loss by approx. 28.39% during the longest storage period, and significantly increasing antibacterial efficacy against S. aureus compared to the neat polymer films (p = 0.034). Moreover, the migration process of nanofillers may be negligible but still requires further research. Additionally, the ecotoxicity of nanofillers is unclear, as the final distribution of nanocomposites in the environment is unknown. Conclusions: Nanotechnology helps to overcome the challenges associated with traditional packaging materials. Strong regulatory frameworks and safety standards are needed to ensure the appropriate use of nanocomposites. There is also a need to explore how to realize the economic and technical requirements for large-scale implementation of nanocomposite technologies.
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Affiliation(s)
- Xiangyu Zhou
- Department of Health Technology and Informatics, The Hong Kong Polytechnic University, Hung Hom, Hong Kong, China;
| | - Xiaoyu Zhou
- The Fine Arts Academy, Hunan Normal University, Changsha 410012, China;
| | - Longli Zhou
- Department of Metabolism, Digestion and Reproduction, Imperial College London, London SW7 2AZ, UK;
| | - Ming Jia
- College of Computer and Mathematics, Central South University of Forestry and Technology, Changsha 410004, China
| | - Ying Xiong
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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2
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Joshi NC, Negi PB, Gururani P. A review on metal/metal oxide nanoparticles in food processing and packaging. Food Sci Biotechnol 2024; 33:1307-1322. [PMID: 38585561 PMCID: PMC10991644 DOI: 10.1007/s10068-023-01500-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/30/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.
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Affiliation(s)
| | - Pushpa Bhakuni Negi
- Department of Chemistry, Graphic Era Hill University, Bhimtal Campus, Nainital, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, India
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3
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Mao X, Hao C. Recent advances in the use of composite titanium dioxide nanomaterials in the food industry. J Food Sci 2024; 89:1310-1323. [PMID: 38343295 DOI: 10.1111/1750-3841.16968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 11/08/2023] [Accepted: 01/18/2024] [Indexed: 03/12/2024]
Abstract
Titanium dioxide (TiO2 ) nanomaterials have attracted significant attention due to their good biocompatibility and potential for multifunctional applications. In the last few years, there has been growing interest in the use of TiO2 nanomaterials in the food industry. However, a systematic review of the synthesis methods, properties, and applications of TiO2 nanomaterials in the food industry is lacking. In this review, we provide a summary of the synthesis and properties of TiO2 nanomaterials and their composites, with a focus on their applications in the food industry. We also discuss the potential benefits and risks of using TiO2 nanomaterials in food applications. This review aims to promote food innovation and improve food quality and safety.
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Affiliation(s)
- Xixi Mao
- School of Marxism, Jiangnan University, Wuxi, Jiangsu, China
| | - Changlong Hao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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4
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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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5
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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6
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Janik W, Nowotarski M, Ledniowska K, Biernat N, Abdullah, Shyntum DY, Krukiewicz K, Turczyn R, Gołombek K, Dudek G. Effect of Time on the Properties of Bio-Nanocomposite Films Based on Chitosan with Bio-Based Plasticizer Reinforced with Nanofiber Cellulose. Int J Mol Sci 2023; 24:13205. [PMID: 37686012 PMCID: PMC10487500 DOI: 10.3390/ijms241713205] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/22/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
The deterioration of the performance of polysaccharide-based films over time, particularly their hydrophilicity and mechanical properties, is one of the main problems limiting their applications in the packaging industry. In the present study, we proposed to improve the performance of chitosan-based films through the use of: (1) nanocellulose as an additive to reduce their hydrophilic nature; (2) bio-based plasticizer to improve their mechanical properties; and (3) chestnut extract as an antimicrobial agent. To evaluate their stability over time, the properties of as-formed films (mechanical, hydrophilic, barrier and antibacterial) were studied immediately after preparation and after 7, 14 and 30 days. In addition, the morphological properties of the films were characterized by scanning electron microscopy, their structure by FTIR, their transparency by UV-Vis and their thermal properties by TGA. The films showed a hydrophobic character (contact angle above 100°), barrier properties to oxygen and carbon dioxide and strong antibacterial activity against Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria. Moreover, the use of nanofillers did not deteriorate the elongation at breaks or the thermal properties of the films, but their addition reduced the transparency. In addition, the results showed that the greatest change in film properties occurred within the first 7 days after sample preparation, after which the properties were found to stabilize.
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Affiliation(s)
- Weronika Janik
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Michał Nowotarski
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
| | - Kerstin Ledniowska
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Natalia Biernat
- Łukasiewicz Research Network—Institute of Heavy Organic Synthesis “Blachownia”, 47-225 Kędzierzyn-Koźle, Poland; (W.J.); (K.L.); (N.B.)
| | - Abdullah
- PhD School, Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, 44-100 Gliwice, Poland;
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
| | | | - Katarzyna Krukiewicz
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
- Centre for Organic and Nanohybrid Electronics, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Roman Turczyn
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
- Centre for Organic and Nanohybrid Electronics, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Klaudiusz Gołombek
- Materials Research Laboratory, Faculty of Mechanical Engineering, Silesian University of Technology, 44-100 Gliwice, Poland;
| | - Gabriela Dudek
- Department of Physical Chemistry and Technology of Polymers, Faculty of Chemistry, Silesian University of Technology, 44-100 Gliwice, Poland; (M.N.); (K.K.); (R.T.)
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7
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Perera KY, Jaiswal AK, Jaiswal S. Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications. Foods 2023; 12:2422. [PMID: 37372632 DOI: 10.3390/foods12122422] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers-such as starch, chitosan, carrageenan, polylactic acid, etc.-have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
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Affiliation(s)
- Kalpani Y Perera
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Amit K Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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8
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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9
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Bhowmik S, Agyei D, Ali A. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Bhagat S, Singh S. Nanominerals in nutrition: Recent developments, present burning issues and future perspectives. Food Res Int 2022; 160:111703. [DOI: 10.1016/j.foodres.2022.111703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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11
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Kodithuwakku P, Jayasundara D, Munaweera I, Jayasinghe R, Thoradeniya T, Weerasekera M, Ajayan PM, Kottegoda N. A Review on Recent Developments in Structural Modification of TiO2 For Food Packaging Applications. PROG SOLID STATE CH 2022. [DOI: 10.1016/j.progsolidstchem.2022.100369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry. Microorganisms 2022; 10:microorganisms10081504. [PMID: 35893562 PMCID: PMC9331367 DOI: 10.3390/microorganisms10081504] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/01/2023] Open
Abstract
The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.
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13
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Li YX, Erhunmwunsee F, Liu M, Yang K, Zheng W, Tian J. Antimicrobial mechanisms of spice essential oils and application in food industry. Food Chem 2022; 382:132312. [PMID: 35158267 DOI: 10.1016/j.foodchem.2022.132312] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Spice essential oils (SEOs) are commonly used in food flavoring and are considered an effective food preservative. It has a broad range of applications and promising development prospects. As a natural food additive, SEOs' antimicrobial effects have been widely studied and utilized towards food preservation. Many SEOs have exhibited significant antimicrobial activities against food-borne pathogenic and food spoilage microorganisms. We reviewed the antibacterial and antifungal properties of SEOs, the active components, their corresponding mechanisms of actions, as well as their application in the food industry, providing a theoretical basis for SEOs' further development and application as natural preservatives.
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Affiliation(s)
- Yong-Xin Li
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
| | - Famous Erhunmwunsee
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Man Liu
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Kunlong Yang
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Weifa Zheng
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Jun Tian
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
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14
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Noorian S, Nafchi AM, Bolandi M, Jokar M. Effects of Nano‐Titanium Dioxide and
Mentha piperita
Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film. STARCH-STARKE 2022. [DOI: 10.1002/star.202200090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Simin Noorian
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Minden Penang 11800 Malaysia
| | - Marzieh Bolandi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Maryam Jokar
- Research Group for Nano‐Bio Science, Division of Food Technology, National Food Institute Technical University of Denmark Lyngby Denmark
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15
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Anis A. Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives. POLYM-PLAST TECH MAT 2022. [DOI: 10.1080/25740881.2022.2039187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
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16
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Racovita AD. Titanium Dioxide: Structure, Impact, and Toxicity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19095681. [PMID: 35565075 PMCID: PMC9104107 DOI: 10.3390/ijerph19095681] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/02/2022] [Accepted: 05/03/2022] [Indexed: 12/27/2022]
Abstract
Titanium dioxide, first manufactured a century ago, is significant in industry due to its chemical inertness, low cost, and availability. The white mineral has a wide range of applications in photocatalysis, in the pharmaceutical industry, and in food processing sectors. Its practical uses stem from its dual feature to act as both a semiconductor and light scatterer. Optical performance is therefore of relevance in understanding how titanium dioxide impacts these industries. Recent breakthroughs are summarised herein, focusing on whether restructuring the surface properties of titanium dioxide either enhances or inhibits its reactivity, depending on the required application. Its recent exposure as a potential carcinogen to humans has been linked to controversies around titanium dioxide's toxicity; this is discussed by illustrating discrepancies between experimental protocols of toxicity assays and their results. In all, it is important to review the latest achievements in fast-growing industries where titanium dioxide prevails, while keeping in mind insights into its disputed toxicity.
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Affiliation(s)
- Anca Diana Racovita
- Department of Chemistry, Faculty of Science, University of Warwick, Coventry CV4 7AL, UK
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17
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Mohammadi S, Babaei A. Poly (vinyl alcohol)/chitosan/polyethylene glycol-assembled graphene oxide bio-nanocomposites as a prosperous candidate for biomedical applications and drug/food packaging industry. Int J Biol Macromol 2022; 201:528-538. [PMID: 35051501 DOI: 10.1016/j.ijbiomac.2022.01.086] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 11/05/2022]
Abstract
The graphene oxide (GO) nanoplates and polyethylene glycol-decorated GO (GO-PEG nano-hybrid) were synthesized and characterized by FTIR, Raman, XRD, AFM, FE-SEM-EDAX and MTT assay. Obtained results confirmed the graphite oxidation and also assembly of PEG upon GO plates. The MTT assay indicated that GO-PEG nanohybrid enhanced biocompatibility to cells compared to the GO. The GO-PEG nanohybrid was introduced to the polyvinyl alcohol/chitosan carbohydrate (PVA/CS) blends. The bio-nanocomposite were prepared by simple casting method. The GO-PEG nanohybrids demonstrated a significant role in improving thermal, mechanical and antibacterial properties. Accordingly, bio-nanocomposites containing modified GO (PVA/CS/GO-PEG) exhibited higher glass transition temperature (Tg), Young's modulus, tensile strength, elongation at break and antibacterial properties than nanocomposites containing pure GO (PVA/CS/GO). The biodegradation outcomes indicated that the highest weight loss and degradability is related to the bio-nanocomposite containing modified GO (PVA/CS/GO-PEG), which was also confirmed by FE-SEM micrographs. Therefore, PVA/CS/GO-PEG bio-nanocomposites can be a suitable candidate for biomedical applications (tissue engineering, wound dressing) and food-drug packaging industry.
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Affiliation(s)
- Saeid Mohammadi
- Department of Polymer Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Amir Babaei
- Department of Polymer Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran.
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18
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Zhao R, Guan W, Zheng P, Tian F, Zhang Z, Sun Z, Cai L. Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108545] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Alizadeh Sani M, Maleki M, Eghbaljoo-Gharehgheshlaghi H, Khezerlou A, Mohammadian E, Liu Q, Jafari SM. Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films. Adv Colloid Interface Sci 2022; 300:102593. [PMID: 34971916 DOI: 10.1016/j.cis.2021.102593] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 12/12/2022]
Abstract
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.
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20
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ariffin F, Wijekoon MMJO, Al-Hassan AA, Dheyab MA, Ghasemlou M. Recent advances in extraction, modification, and application of chitosan in packaging industry. Carbohydr Polym 2022; 277:118876. [PMID: 34893279 DOI: 10.1016/j.carbpol.2021.118876] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 02/07/2023]
Abstract
Current environmental concerns fostered a strong interest in extracting polymers from renewable feedstocks. Chitosan, a second most abundant polysaccharide after cellulose, may prove to be a promising green material owing to its renewability, inherent biodegradablity, natural availability, non-toxicity, and ease of modification. This review is intended to comprehensively overview the recent developments on the isolation of chitosan from chitin, its modification and applications as a reinforcing candidate for food packaging materials, emphasizing the scientific underpinnings arising from its physicochemical properties, antimicrobial, antioxidant, and antifungal activities. We review various chitosan-reinforced composites reported in the literature and comprehensively present intriguing mechanical and other functional properties. We highlight the contribution of these mechanically robust and responsive materials to extend the shelf-life and maintain the qualities of a wide range of food commodities. Finally, we assess critical challenges and highlight future opportunities towards understanding the versatile applications of chitosan nanocomposites.
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Affiliation(s)
- Nazila Oladzadabbasabadi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture and vit. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
| | - Mohammed Ali Dheyab
- Nano-Optoelectronics Research and Technology Lab (NORLab), School of Physics, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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21
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Couto C, Almeida A. Metallic Nanoparticles in the Food Sector: A Mini-Review. Foods 2022; 11:402. [PMID: 35159552 PMCID: PMC8833908 DOI: 10.3390/foods11030402] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
Nanomaterials, and in particular metallic nanoparticles (MNPs), have significantly contributed to the production of healthier, safer, and higher-quality foods and food packaging with special properties, such as greater mechanical strength, improved gas barrier capacity, increased water repellency and ability to inhibit microbial contamination, ensuring higher quality and longer product shelf life. MNPs can also be incorporated into chemical and biological sensors, enabling the design of fast and sensitive monitoring devices to assess food quality, from freshness to detection of allergens, food-borne pathogens or toxins. This review summarizes recent developments in the use of MNPs in the field of food science and technology. Additionally, a brief overview of MNP synthesis and characterization techniques is provided, as well as of the toxicity, biosafety and regulatory issues of MNPs in the agricultural, feed and food sectors.
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Affiliation(s)
- Cristina Couto
- TOXRUN–Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
| | - Agostinho Almeida
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
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22
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Haghighatpanah N, Omar-Aziz M, Gharaghani M, Khodaiyan F, Hosseini SS, Kennedy JF. Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat. Int J Biol Macromol 2022; 201:318-329. [PMID: 35026220 DOI: 10.1016/j.ijbiomac.2022.01.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/18/2021] [Accepted: 01/06/2022] [Indexed: 11/30/2022]
Abstract
In this study, the effect of marjoram essential oil (MEO) on the mechanical, barrier, antioxidant and antimicrobial properties of mung bean protein isolate (MPI)/pullulan (PU) composite films and its influence on the quality of minced beef meat during 14 days storage at 4 °C was studied. The Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results confirmed the compatibility between components. Also, depend on the different ratios of combination of MEO and MPI/PU, tensile strength (TS) and elongation at break (EAB) were varied. The results showed that an increase in the level of the MPI led to a significant increment in TS and water-proof properties of the composite films. Also, with addition of MEO, the EAB of the antimicrobial blend-films was decreased, while TS and water-proof properties were increased. In addition, enrichment of the films with MEO led to a considerable positive effect on DPPH radical scavenging and antibacterial activity against pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Based on the bacterial and chemical analyses of the minced meat samples, MEO-incorporation in MPI/PU films enhanced oxidative stability of minced beef samples, and also showed effective antimicrobial activity against all of the tested bacteria.
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Affiliation(s)
- Negar Haghighatpanah
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Maedeh Omar-Aziz
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, Worcestershire B60 4JE, UK
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23
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Dai X, Li S, Li S, Ke K, Pang J, Wu C, Yan Z. High antibacterial activity of chitosan films with covalent organic frameworks immobilized silver nanoparticles. Int J Biol Macromol 2022; 202:407-417. [PMID: 34999048 DOI: 10.1016/j.ijbiomac.2021.12.174] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/09/2021] [Accepted: 12/27/2021] [Indexed: 12/20/2022]
Abstract
In this study, chitosan (CS) film containing covalent organic frameworks (COFs) immobilized silver nanoparticles (AgNPs) were developed for food packaging with improved antibacterial activities and film properties. COFs-AgNPs were fabricated via in-situ synthesis of immobilizing AgNPs on COFs. Transmission electron microscope, Zeta potential, X-ray diffraction, element mapping and Fourier transform infrared spectroscopy confirmed the successful fabrication of COFs-AgNPs, and COFs-AgNPs showed superior antibacterial activity against S. aureus and E. coli. Furthermore, the as-prepared COFs-AgNPs composite was further used to fabricate CS composite films (CS/COFs-AgNPs) by a solution casting method. The findings showed that the tensile strength of the nanocomposite films enhanced dramatically with the increase of the COFs-AgNPs content, while the UV-visible light barrier property, water swelling and solubility properties, and water vapor permeability (WVP) decreased significantly. Not only that, the CS/COFs-AgNPs nanocomposite films also showed outstanding antibacterial activity and effectively prolonged the storage time of white crucian carp (Carassius auratus). As a result, CS/COFs-AgNPs nanocomposite films show great potential in active food packaging.
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Affiliation(s)
- Xinxian Dai
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Si Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuhan Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Keqin Ke
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Zhiming Yan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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24
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Perera KY, Jaiswal S, Jaiswal AK. A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging. Food Chem 2021; 376:131912. [PMID: 34971895 DOI: 10.1016/j.foodchem.2021.131912] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 12/01/2021] [Accepted: 12/18/2021] [Indexed: 01/21/2023]
Abstract
With an increasing demand for a novel, eco-friendly, high-performance packaging material "bio-nanocomposites" has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the multifunctional properties of the bio-nanocomposite materials, has the potential to improve the quality and safety of the food together with no /or fewer negative impact on the environment. However, more studies need to be performed on bio-nanocomposite materials to determine the migration levels and formulate relevant legislation.
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Affiliation(s)
- Kalpani Y Perera
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
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25
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Dias MV, Azevedo VM, Ferreira LF, Oliveira ACS, Borges SV, Fátima Ferreira Soares N, Medeiros EAA, Deus Souza Carneiro J. Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Marali Vilela Dias
- Department of Food Science Federal University of Lavras Lavras MG Brazil
| | | | - Laura Fonseca Ferreira
- Biomaterials Engineering Postgraduated Program Universidade Federal de Lavras Lavras MG Brazil
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26
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Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021; 13:3771. [PMID: 34771329 PMCID: PMC8588354 DOI: 10.3390/polym13213771] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/18/2022] Open
Abstract
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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Affiliation(s)
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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27
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Qin D, Wu J, Zhang Y, Bao M, Du X, Sang H, Wei Z. The Effect of Amylose on Structures and Properties of Chitosan‐Vanillin Films. STARCH-STARKE 2021. [DOI: 10.1002/star.202100153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dan Qin
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
| | - Jun Wu
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
| | - Yuxiang Zhang
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
| | - Mian Bao
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
| | - Xiaoyue Du
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
| | - Hongqing Sang
- College of Food Engineering Anhui Science and Technology University Fengyang Anhui 233100 China
| | - Zhengyou Wei
- School of Basic Courses BengBu Medical College Bengbu Anhui 233000 China
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28
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Kumaravel V, Nair KM, Mathew S, Bartlett J, Kennedy JE, Manning HG, Whelan BJ, Leyland NS, Pillai SC. Antimicrobial TiO 2 nanocomposite coatings for surfaces, dental and orthopaedic implants. CHEMICAL ENGINEERING JOURNAL (LAUSANNE, SWITZERLAND : 1996) 2021; 416:129071. [PMID: 33642937 PMCID: PMC7899925 DOI: 10.1016/j.cej.2021.129071] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 05/03/2023]
Abstract
Engineering of self-disinfecting surfaces to constrain the spread of SARS-CoV-2 is a challenging task for the scientific community because the human coronavirus spreads through respiratory droplets. Titania (TiO2) nanocomposite antimicrobial coatings is one of the ideal remedies to disinfect pathogens (virus, bacteria, fungi) from common surfaces under light illumination. The photocatalytic disinfection efficiency of recent TiO2 nanocomposite antimicrobial coatings for surfaces, dental and orthopaedic implants are emphasized in this review. Mostly, inorganic metals (e.g. copper (Cu), silver (Ag), manganese (Mn), etc), non-metals (e.g. fluorine (F), calcium (Ca), phosphorus (P)) and two-dimensional materials (e.g. MXenes, MOF, graphdiyne) were incorporated with TiO2 to regulate the charge transfer mechanism, surface porosity, crystallinity, and the microbial disinfection efficiency. The antimicrobial activity of TiO2 coatings was evaluated against the most crucial pathogenic microbes such as Escherichia coli, methicillin-resistant Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Legionella pneumophila, Staphylococcus aureus, Streptococcus mutans, T2 bacteriophage, H1N1, HCoV-NL63, vesicular stomatitis virus, bovine coronavirus. Silane functionalizing agents and polymers were used to coat the titanium (Ti) metal implants to introduce superhydrophobic features to avoid microbial adhesion. TiO2 nanocomposite coatings in dental and orthopaedic metal implants disclosed exceptional bio-corrosion resistance, durability, biocompatibility, bone-formation capability, and long-term antimicrobial efficiency. Moreover, the commercial trend, techno-economics, challenges, and prospects of antimicrobial nanocomposite coatings are also discussed briefly.
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Affiliation(s)
- Vignesh Kumaravel
- Nanotechnology and Bio-Engineering Research Group, Department of Environmental Science, School of Science, Institute of Technology Sligo, Ash Lane, Sligo, Ireland
- Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Institute of Technology Sligo, Ash Lane, Sligo, Ireland
| | - Keerthi M Nair
- Nanotechnology and Bio-Engineering Research Group, Department of Environmental Science, School of Science, Institute of Technology Sligo, Ash Lane, Sligo, Ireland
- Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Institute of Technology Sligo, Ash Lane, Sligo, Ireland
| | - Snehamol Mathew
- Nanotechnology and Bio-Engineering Research Group, Department of Environmental Science, School of Science, Institute of Technology Sligo, Ash Lane, Sligo, Ireland
- Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Institute of Technology Sligo, Ash Lane, Sligo, Ireland
| | - John Bartlett
- Nanotechnology and Bio-Engineering Research Group, Department of Environmental Science, School of Science, Institute of Technology Sligo, Ash Lane, Sligo, Ireland
- Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Institute of Technology Sligo, Ash Lane, Sligo, Ireland
| | | | | | | | | | - Suresh C Pillai
- Nanotechnology and Bio-Engineering Research Group, Department of Environmental Science, School of Science, Institute of Technology Sligo, Ash Lane, Sligo, Ireland
- Centre for Precision Engineering, Materials and Manufacturing Research (PEM), Institute of Technology Sligo, Ash Lane, Sligo, Ireland
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29
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Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.
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30
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Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials. Processes (Basel) 2020. [DOI: 10.3390/pr8111395] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
In recent years, a strong interest has emerged in polysaccharide-hybrid composites and their potential applications, which have interesting functional and technological properties. This review summarizes and discusses the reported advantages and limitations of the functionalization of conventional and nonconventional polysaccharides by adding TiO2 nanoparticles as a reinforcement agent. Their effects on the mechanical, thermal, and UV-barrier properties as well as their water-resistance are discussed. In general, the polysaccharide–TiO2 hybrid materials showed improved physicochemical properties in a TiO2 content-dependent response. It showed antimicrobial activity against bacteria (gram-negative and gram-positive), yeasts, and molds with enhanced UV-protective effects for food and non-food packaging purposes. The reported applications of functionalized polysaccharide–TiO2 composites include photocatalysts (dye removal from aqueous media and water purification), biomedical (wound-healing material, drug delivery systems, biosensor, and tissue engineering), food preservation (fruits and meat), cosmetics (sunscreen and bleaching tooth treatment), textile (cotton fabric self-cleaning), and dye-sensitized solar cells. Furthermore, the polysaccharide–TiO2 showed high biocompatibility without adverse effects on different cell lines, indicating that their use in food, pharmaceutical, and biomedical applications is safe. However, it is necessary to evaluate the structural changes promoted by the storage conditions (time and temperature) on the physicochemical properties of polysaccharide–TiO2 hybrid composites to guarantee their stability during a determined time.
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31
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Abstract
This paper offers a general view of the solutions that are able to confer bioactivity to the packaging materials, especially antimicrobial and antioxidant activity. These properties can be induced by the nature of the polymers blend or due to the addition of ternary components from natural agents (essential oils or other extracts) to synthetic organic and inorganic agents, including nanoparticles with a broad antimicrobial activity such as metals (e.g., Ag, Au, Cu) or metal oxide (e.g., TiO2, ZnO) nanoparticles, and even bacterial cells such as probiotics. Many times, these components are synergistically used, each of them assuring a specific role or potentiating the role of the other components. The antimicrobial activity can be induced due to the applied coatings or due to the whole bulk material. Along with an increasing food stability which means a longer shelf-life some smart packaging can be exploited in order to highlight the freshness of the food. These act as a sensor (usually pH sensitive but also other mechanisms can be exploited such as aggregation/agglomeration of AuNPs leading to color change or even aldehyde-specific reactions such as the Cannizzaro reaction), and thus, consumers can be confident about the freshness of the food, especially perishable food such as seafood or fish.
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