1
|
Falcão LDS, Oliveira IDL, Gurgel RS, de Souza ATF, Mendonça LDS, Usuda ÉO, do Amaral TS, Veggi PC, Campelo PH, de Vasconcellos MC, Albuquerque PM, de Moraes MA. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus. Int J Biol Macromol 2024; 258:128882. [PMID: 38141712 DOI: 10.1016/j.ijbiomac.2023.128882] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/03/2023] [Accepted: 12/17/2023] [Indexed: 12/25/2023]
Abstract
Drug-release systems have attracted attention over the last few years since they can be used as a substitute for traditional methods of drug delivery. These have the advantage of being directly administered at the treatment site and can maintain the drug at adequate levels for a longer period, thus increasing their efficacy. Starch-based films are interesting candidates for use as matrices for drug release, especially due to starch's non-toxic properties and its biocompatibility. Endophytic fungi are an important source of bioactive molecules, including secondary metabolites such as phenolic compounds with antioxidant activity. In the present study, cassava starch-based films were developed to act as release systems of phenolic compounds with antioxidant activity. The Amazonian endophytic fungus Aspergillus niger MgF2 was cultivated in liquid media, and the fungal extract was obtained by liquid-liquid partition with ethyl acetate. The starch-based films incorporated with the fungal extract were characterized in regards to their physicochemical properties. The release kinetics of the extract from the film and its antioxidant and cytotoxic properties were also evaluated. The films incorporated with the extract presented maximum release after 25 min at 37 °C and pH 6.8. In addition, it was observed that the antioxidant compounds of the fungal extract maintain their activity after being released from the film, and were non-toxic. Therefore, considering the promising physicochemical properties of the extract-incorporated films, and their considerable antioxidant capacity, the films demonstrate great biotechnological potential with diverse applications in the pharmacological and cosmetic industries.
Collapse
Affiliation(s)
- Lucas de Souza Falcão
- School of Technology, Amazonas State University, UEA, Manaus, AM, Brazil; Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | - Isabella de Lima Oliveira
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Érik Oda Usuda
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | - Priscilla Carvalho Veggi
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil
| | | | | | | | - Mariana Agostini de Moraes
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, Diadema, SP, Brazil; School of Chemical Engineering, Universidade Estadual de Campinas, UNICAMP, Campinas, SP, Brazil.
| |
Collapse
|
2
|
Pettinato M, Bolla M, Campardelli R, Firpo G, Perego P. Potential Use of PLA-Based Films Loaded with Antioxidant Agents from Spent Coffee Grounds for Preservation of Refrigerated Foods. Foods 2023; 12:4167. [PMID: 38002224 PMCID: PMC10670670 DOI: 10.3390/foods12224167] [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: 10/25/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of this work concerned the production of an active food packaging suitable for refrigerated foods. Polylactic-acid-based films were produced by optimizing the solvent casting technique and testing different loadings of extracts obtained from spent coffee grounds. Indeed, an extract obtained by high-pressure and -temperature extraction (HPTE) and a further purified extract by liquid-liquid extraction (LLE) were separately used as active agents, and the effects on packaging features and active compounds migration were analyzed. The selected active agents showed antioxidant and lipid peroxidation inhibition effects on food simulants (peroxide values of 9.2 ÷ 12.0 meqO2/kg extra virgin olive oil), demonstrating the possibility of enhancing food shelf life. In addition, significant effects on the packaging structure due to the presence of the extract were observed, since it can enhance gas barrier properties of the polymer (O2 permeability of 1.6 ÷ 1.3 × 10-9 cm2/s) and confer better processability. In general, the HPTE extract exhibited better performances than the further purified extract, which was due to the presence of a complex pool of antioxidants and the browning effect on the film but a limited loading capacity on the polymer (840 μg caffeine/g PLA), while higher loading capabilities were enabled using LLE extract.
Collapse
Affiliation(s)
- Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Maria Bolla
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Roberta Campardelli
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Giuseppe Firpo
- Department of Physics, Nanomedicine Laboratory, University of Genoa, Via Dodecaneso 33, 16146 Genoa, Italy
| | - Patrizia Perego
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| |
Collapse
|
3
|
Alves JDS, Canabarro NI, Boeira CP, Melo PTS, Aouada MRDM, da Rosa CS. Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing. Foods 2023; 12:foods12071405. [PMID: 37048226 PMCID: PMC10093672 DOI: 10.3390/foods12071405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/18/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing.
Collapse
Affiliation(s)
- Jamila dos Santos Alves
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
- Correspondence: (J.d.S.A.); (M.R.d.M.A.)
| | | | - Caroline Pagnossim Boeira
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
| | - Pamela Thais Sousa Melo
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira 15385-000, SP, Brazil
| | - Marcia Regina de Moura Aouada
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira 15385-000, SP, Brazil
- Correspondence: (J.d.S.A.); (M.R.d.M.A.)
| | - Claudia Severo da Rosa
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil
| |
Collapse
|
4
|
Development and Evaluation of a Novel-Thymol@Natural-Zeolite/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation. Antioxidants (Basel) 2023; 12:antiox12020523. [PMID: 36830080 PMCID: PMC9952793 DOI: 10.3390/antiox12020523] [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: 02/03/2023] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Sustainability, the circular economy, and the "greenhouse" effect have led the food packaging industry to use naturally available bio-compounds. The integration of such compounds in packaging films increases food safety and extends food shelf-life. The development of an active/antioxidant packaging film based on the widely commercially used low-density polyethylene, natural zeolite, and Thymol, a natural extract from thyme oil, is presented in this work. The obtained active films were characterized using X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Scanning Electron Microscopy, and Differential Scanning Calorimetry techniques. The tensile strength, water-oxygen barrier properties, and total antioxidant activity were measured. Low-density polyethylene incorporated with Thymol@Natural Zeolite at a proportion of 15 wt% was the most promising material and was used as film to wrap-up pork fillets. The thiobarbituric acid (TBA) method and heme iron measurements indicated a delayed lipids oxidation using this film. A linear correlation between the TBA method and heme iron values seems to be established, which could result in a fast method to determine the degree of lipid oxidation in pork fillets. Finally, a two-stage diffusion process during Thymol release was observed, and the values of the diffusion coefficient was 2.09 × 10-7 and 1.21 × 10-8 cm2/s for each stage. The applied pseudo-second sorption model provided a rate constant k2 = 0.01647 (s-1). These results indicate the strong potential of such films to be used as food packaging materials free of E-number preservatives.
Collapse
|
5
|
Development, Characterization, and Evaluation as Food Active Packaging of Low-Density-Polyethylene-Based Films Incorporated with Rich in Thymol Halloysite Nanohybrid for Fresh "Scaloppini" Type Pork Meat Fillets Preservation. Polymers (Basel) 2023; 15:polym15020282. [PMID: 36679162 PMCID: PMC9861554 DOI: 10.3390/polym15020282] [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: 11/27/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/06/2023] Open
Abstract
A new era is rising in food packaging and preservation, with a consequent focus on transition to "greener" and environmentally friendly techniques. The environmental problems that are emerging nowadays impose use of natural materials for food packaging applications, replacement of chemical preservatives with natural organic extractions, such as essential oils, and targeting of new achievements, such as further extension of food shelf-life. According to this new philosophy, most of the used materials for food packaging should be recyclable, natural or bio-based, and/or edible. The aim of this work was to investigate use and efficiency of a novel food packaging developed based on commercial LDPE polymer incorporated with natural material halloysite impregnated with natural extract of thyme oil. Moreover, a direct correlation between the stiff TBARS method and the easiest heme iron measurements method was scanned to test food lesions easier and faster. The result of this study was development of the LDPE/10TO@HNT film, which contains the optimum amount of a hybrid nanostructure and is capable to be used as an efficient active food packaging film. Furthermore, a linear correlation seems to connect the TBARS and heme iron measurements.
Collapse
|
6
|
Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
Collapse
Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| |
Collapse
|
7
|
Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:2613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
Collapse
Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| |
Collapse
|
8
|
Luciano CG, Tessaro L, Bonilla J, Balieiro JCDC, Trindade MA, Sobral PJDA. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Sci 2022; 189:108821. [PMID: 35421736 DOI: 10.1016/j.meatsci.2022.108821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 02/12/2022] [Accepted: 03/31/2022] [Indexed: 11/25/2022]
Abstract
Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuum-packaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds - nisin and PLHE - in the food contact thinner layer was observed to have the most favorable effect.
Collapse
Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Jeannine Bonilla
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Júlio César de Carvalho Balieiro
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, São Paulo, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C; 05508-080 São Paulo (SP), Brazil.
| |
Collapse
|
9
|
Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
| |
Collapse
|
10
|
Xie Q, Liu G, Zhang Y, Yu J, Wang Y, Ma X. Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation. Crit Rev Food Sci Nutr 2022; 63:11425-11447. [PMID: 35757888 DOI: 10.1080/10408398.2022.2092058] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging.
Collapse
Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
11
|
Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
Collapse
Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| |
Collapse
|
12
|
Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications. Polymers (Basel) 2022; 14:polym14122361. [PMID: 35745937 PMCID: PMC9228233 DOI: 10.3390/polym14122361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 02/07/2023] Open
Abstract
Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.
Collapse
|
13
|
Boeira CP, Flores DCB, Alves JDS, Moura MRD, Melo PTS, Rolim CMB, Nogueira-Librelotto DR, Rosa CSD. Effect of corn stigma extract on physical and antioxidant properties of biodegradable and edible gelatin and corn starch films. Int J Biol Macromol 2022; 208:698-706. [PMID: 35351551 DOI: 10.1016/j.ijbiomac.2022.03.164] [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: 11/26/2021] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/05/2022]
Abstract
The development of bio-based food packaging with antioxidant properties is an important research topic and has gained prominence these days. In this study, bioactive films were developed based gelatin-corn starch (GCS) incorporated with corn stigma extract (CSE) at different concentrations (15% and 25%; w/v). In preliminary tests, the extract maintained cell viability above 90% indicating that it is safe for application as an active ingredient. Insertion of the extract did not influence the thickness of the films but caused a slight change in optical properties. Scanning electron microscopy (SEM) analysis revealed interactions between the extract's bioactive compounds with gelatin and corn starch compounds, which may have improved the mechanical properties (elongation at break, Young's modulus). The addition of 25% corn stigma extract increased the contact angle, giving the film a hydrophobic character. Furthermore, at this concentration, a 15% reduction in water vapor permeability was observed. The elaborated films showed complete biodegradability before the tenth day of the study. It can be inferred that the films with corn stigma extract have good antioxidant properties, indicating that they can be used as an ingredient for food packaging.
Collapse
Affiliation(s)
- Caroline Pagnossim Boeira
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil.
| | | | - Jamila Dos Santos Alves
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira, SP, Brazil
| | - Pamela Thais Sousa Melo
- Hybrid Composites and Nanocomposites Group, Department of Physics and Chemistry, Universidade Estadual Paulista (UNESP), Ilha Solteira, SP, Brazil
| | - Clarice Madalena Bueno Rolim
- Department of Industrial Pharmacy, Health Sciences Center, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| | | | - Claudia Severo da Rosa
- Department of Food Science and Technology, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
| |
Collapse
|