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Kokkuvayil Ramadas B, Rhim JW, Roy S. Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications. Polymers (Basel) 2024; 16:1001. [PMID: 38611259 PMCID: PMC11014226 DOI: 10.3390/polym16071001] [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: 02/29/2024] [Revised: 03/23/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.
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Affiliation(s)
- Bharath Kokkuvayil Ramadas
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
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Monasterio A, Núñez E, Brossard N, Vega R, Osorio FA. Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides. Polymers (Basel) 2023; 15:3774. [PMID: 37765628 PMCID: PMC10538182 DOI: 10.3390/polym15183774] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/01/2023] [Accepted: 09/02/2023] [Indexed: 09/29/2023] Open
Abstract
Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of -2.9 to -17.6 [mN/m] in HPS (S1) and -17.6 to -40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.
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Affiliation(s)
- Angela Monasterio
- Department of Food Science and Technology, Technological Faculty, University of Santiago—Chile, USACH. Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
| | - Emerson Núñez
- Department of Fruit Production and Enology, School of Agricultural and Forest Science, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (E.N.); (N.B.)
| | - Natalia Brossard
- Department of Fruit Production and Enology, School of Agricultural and Forest Science, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (E.N.); (N.B.)
| | - Ricardo Vega
- Department of Chemical Engineering, Engineering Faculty, University of Santiago—Chile, USACH. Av. L.B. O’Higgins 3363, Estación Central, Santiago 9170022, Chile;
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago—Chile, USACH. Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
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Samani MA, Babaei S, Naseri M, Majdinasab M, Nafchi AM. Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide. Food Sci Nutr 2023; 11:3767-3779. [PMID: 37457178 PMCID: PMC10345713 DOI: 10.1002/fsn3.3361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross-linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT-IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film (p < .05). Further, adding sulfated polysaccharide and citric acid cross-linking agent to the agar-chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films (p < .05), indicating strong cross-linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar-based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross-linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.
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Affiliation(s)
- Maedeh Asad Samani
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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Chaudhary V, Thakur N, Chaudhary S, Bangar SP. Remediation plan of nano/microplastic toxicity in food. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 103:397-442. [PMID: 36863840 DOI: 10.1016/bs.afnr.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Microplastic pollution is causing a stir globally due to its persistent and ubiquitous nature. The scientific collaboration is diligently working on improved, effective, sustainable, and cleaner measures to control the nano/microplastic load in the environment especially wrecking the aquatic habitat. This chapter discusses the challenges encountered in nano/microplastic control and improved technologies like density separation, continuous flow centrifugation, oil extraction protocol, electrostatic separation to extract and quantify the same. Although it is still in the early stages of research, biobased control measures, like meal worms and microbes to degrade microplastics in the environment have been proven effective. Besides the control measures, practical alternatives to microplastics can be developed like core-shell powder, mineral powder, and biobased food packaging systems like edible films and coatings developed using various nanotechnological tools. Lastly, the existing and ideal stage of global regulations is compared, and key research areas are pinpointed. This holistic coverage would enable manufacturers and consumers to reconsider their production and purchase decisions for sustainable development goals.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Neha Thakur
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Suman Chaudhary
- Department of Veterinary Physiology and Biochemistry, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States.
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Cao N, Xia G, Sun H, Zhao L, Cao R, Jiang H, Mao X, Liu Q. Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose. Foods 2023; 12:foods12030603. [PMID: 36766130 PMCID: PMC9914589 DOI: 10.3390/foods12030603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/18/2023] [Accepted: 01/24/2023] [Indexed: 02/04/2023] Open
Abstract
A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase's reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose.
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Affiliation(s)
- Na Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Guangli Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Huihui Sun
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Correspondence:
| | - Ling Zhao
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Rong Cao
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Hong Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Qi Liu
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
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The Effect of a New Bionanocomposite Packaging Film on Postharvest Quality of Strawberry at Modified Atmosphere Condition. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02968-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Bharti SK, Pathak V, Arya A, Alam T, Singh VK, Verma AK, Rajkumar V. Characterization of composite active edible film functionalized through reinforced
Pimpinella anisum
essential oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar‐263 145 Uttarakhand India
| | - Tanweer Alam
- Indian Institute of Packaging Ministry of Commerce and Industry Government of India, Delhi ‐ 110 092 India
| | - Vinod Kumar Singh
- Department of Veterinary Microbiology College of Veterinary Science and Animal Husbandry DUVASU Mathura Uttar Pradesh 281 001 India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Uttar Pradesh Makhdoom Farah‐281 122 Mathura India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Uttar Pradesh Makhdoom Farah‐281 122 Mathura India
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Efficient extraction of carrageenans from Chondrus crispus for the green synthesis of gold nanoparticles and formulation of printable hydrogels. Int J Biol Macromol 2022; 206:553-566. [PMID: 35245577 DOI: 10.1016/j.ijbiomac.2022.02.145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/17/2022] [Accepted: 02/24/2022] [Indexed: 12/17/2022]
Abstract
The integral utilization of sustainable resources with versatile, efficient and cleaner processes is encouraged. Hydrothermal treatment with subcritical water is a chemical free, tunable and rapid technology providing enhanced yield compared to conventional extraction and was explored for the benign by design extraction and depolymerization of carrageenan from Chondrus crispus. Up to 90% of the seaweed was solubilized operating under nonisothermal regime during heating up to 200 °C and 75.5% crude carrageenan yield was attained at 140 °C. Crude carrageenan could not be precipitated by ethanol from the extracts produced at 180 °C and higher temperatures, but ultrafiltration (100 kDa) of the extract obtained at 160 °C provided comparable recovery yields and similar rheological features to those of the ethanol precipitated product. Operation at 140 °C was preferred based on the higher recovery yield of the biopolymer and the whole extract was suitable for the green synthesis of polycrystalline decahedral quasi-spherical gold nanoparticles with a mean size distribution of 8.4 nm and Z potential value of -40.2 mV. Alternatively, the crude carrageen fraction was used for the formulation of printable biopolymer based gels with suitable mechanical properties, including a relevant gel strength enhancement (about 10-fold) when compared with conventional procedures.
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Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry. Polymers (Basel) 2022; 14:polym14040829. [PMID: 35215741 PMCID: PMC8878437 DOI: 10.3390/polym14040829] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/26/2022] [Accepted: 02/17/2022] [Indexed: 12/11/2022] Open
Abstract
Due to their complete non-biodegradability, current food packages have resulted in major environmental issues. Today’s smart consumer is looking for alternatives that are environmentally friendly, durable, recyclable, and naturally rather than synthetically derived. It is a well-established fact that complete replacement with environmentally friendly packaging materials is unattainable, and bio-based plastics should be the future of the food packaging industry. Natural biopolymers and nanotechnological interventions allow the creation of new, high-performance, light-weight, and environmentally friendly composite materials, which can replace non-biodegradable plastic packaging materials. This review summarizes the recent advancements in smart biogenic packaging, focusing on the shift from conventional to natural packaging, properties of various biogenic packaging materials, and the amalgamation of technologies, such as nanotechnology and encapsulation; to develop active and intelligent biogenic systems, such as the use of biosensors in food packaging. Lastly, challenges and opportunities in biogenic packaging are described, for their application in sustainable food packing systems.
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