Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

Fabrication of edible nanocellulose chitosan bi-component film based on a novel "swell-permeate" approach

The fabrication of multi-component film with colloidal particles could be inconvenient. A novel "swell-permeate" (SP) strategy was proposed to form homogeneous multi-component films. The SP strategy allows colloidal particles to fit into the polymer network by stretching the polymer chains assisted by water. We demonstrated the strategy by creating films with polysaccharide substrates as β-cyclodextrin grafted chitosan (CS) with nanocellulose. The addition of nanocellulose significantly increased the mechanical properties and the barrier performance of the films. The size of nanocellulose particles in affecting mechanical properties was investigated by applying different length of cellulose nanocrystal (CNC), the longer of which, due to denser physical entanglements, showed a better increase to the film in the elastic modulus and tensile strength to 4.54-fold and 5.71-fold, respectively. The films were also loaded with ethyl-p-coumarate (EpCA) and had an enhanced performance in anti-microbial for Altenaria alternata, Salmonella typhi, and Escherichia coli. The anti-oxidative property was increased as well, and both effects were valid both in vitro and in ready-to-eat apples. The strategy provides a practical and convenient method for fabricating colloidal particle containing films, and the novel idea of "swell-permeate" is potentially regarded as a new solution to the challenge of ready-to-eat food quality maintenance.

Eco-Friendly Design of Chitosan-Based Films with Biodegradable Properties as an Alternative to Low-Density Polyethylene Packaging

Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging.

Ilmenite-Grafted Graphene Oxide as an Antimicrobial Coating for Fruit Peels

Postharvest loss is a significant global challenge that needs to be urgently addressed to sustain food systems. This study describes a simple microwave-assisted green synthesis method in developing a nanohybrid material combining natural ilmenite (FeTiO3) and graphene oxide (GO) as a promising antimicrobial fruit peel coating to reduce postharvest loss. The natural ilmenite was calcined in an inert environment and was mixed with GO in a microwave reactor to obtain the nanohybrid. The nanohybrid was then incorporated into an alginate biopolymer to form the fruit coating. Microscopic images revealed successful grafting of FeTiO3 nanoparticles onto the GO sheets. Spectroscopic measurements of Raman, X-ray photoemission, and infrared provided insights into the interactions between the two matrices. The optical band gap calculated from Tauc's relation using UV-vis data showed a significant reduction in the band gap of the hybrid compared to that of natural ilmenite. The antimicrobial activity was assessed using Escherichia coli, which showed a substantial decrease in colony counts. Bananas coated with the nanohybrid showed a doubling in the shelf life compared with uncoated fruits. Consistent with this, the electronic nose (E-nose) measurements and freshness indicator tests revealed less deterioration of the physicochemical properties of the coated bananas. Overall, the results show promising applications for the ilmenite-grafted GO nanohybrid as a food coating capable of minimizing food spoilage due to microbial activity.

The synergic and addictive activity of biogenic silver nanoparticle associated with meropenem against carbapenem-resistant Acinetobacter baumannii

AIMS

Antibiotic management of infections caused by Acinetobacter baumannii often fails due to antibiotic resistance (especially to carbapenems) and biofilm-forming strains. Thus, the objective here was to evaluate in vitro the antibacterial and antibiofilm activity of biogenic silver nanoparticle (Bio-AgNP) combined with meropenem, against multidrug-resistant isolates of A. baumannii.

METHODS AND RESULTS

In this study, A. baumannii ATCC® 19606™ and four carbapenem-resistant A. baumannii (Ab) strains were used. The antibacterial activity of Bio-AgNP and meropenem was evaluated through broth microdilution. The effect of the Bio-AgNP association with meropenem was determined by the checkboard method. Also, the time-kill assay and the integrity of the bacterial cell membrane were evaluated. Furthermore, the antibiofilm activity of Bio-AgNP and meropenem alone and in combination was determined. Bio-AgNP has antibacterial activity with minimum inhibitory concentration (MIC) and minimum bactericidal concentration ranging from 0.46 to 1.87 μg ml-1. The combination of Bio-AgNP and meropenem showed a synergistic and additive effect against Ab strains, and Bio-AgNP was able to reduce the MIC of meropenem from 4- to 8-fold. Considering the time-kill of the cell, meropenem and Bio-AgNP when used in combination reduced bacterial load to undetectable levels within 10 min to 24 h after treatment. Protein leakage was observed in all treatments evaluated. When combined, meropenem/Bio-AgNP presents biofilm inhibition for Ab2 isolate and ATCC® 19606™, with 21% and 19%, and disrupts the biofilm from 22% to 50%, respectively. The increase in nonviable cells in the biofilm can be observed after treatment with Bio-AgNP and meropenem in carbapenem-resistant A. baumannii strains.

CONCLUSIONS

The combination of Bio-AgNP with meropenem can be a therapeutic option in the treatment of infections caused by carbapenem-resistant A. baumannii.

Innovations in Food Packaging for a Sustainable and Circular Economy

Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.

Supraparticles with a Mechanically Triggerable Color-Change-Effect to Equip Coatings with the Ability to Report Damage

Small scratches and abrasion cause damage to packaging coatings. Albeit often invisible to the human eye, such small defects in the coating may ultimately have a strong negative impact on the whole system. For instance, gases may penetrate the coating and consequently the package barrier, thus leading to the degradation of sensitive goods. Herein, the indicators of mechanical damage in the form of particles are reported, which can readily be integrated into coatings. Shear stress-induced damage is indicated by the particles via a color change. The particles are designed as core-shell supraparticles. The supraparticle core is based on rhodamine B dye-doped silica nanoparticles, whereas the shell is made of alumina nanoparticles. The alumina surface is functionalized with a monolayer of a perylene dye. The resulting core-shell supraparticle system thus contains two colors, one in the core and one in the shell part of the architecture. Mechanical damage of this structure exposes the core from the shell, resulting in a color change. With particles integrated into a coating lacquer, mechanical damage of a coating can be monitored via a color change and even be related to the degree of oxygen penetration in a damaged coating.

Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical-opportunities, challenges, and future scope in food for better health

In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects. In addition, the added-value of various robust nano-scale materials facilitates the targeted delivery of nutraceutical ingredients and treatment of obesity and comorbidities. The recent advancement in nanomaterial-assisted palatability enhancement of healthy foods opened up a whole new area of research and development in food nanoscience. However, there is no comprehensive review available on promises of nanotechnology in the food industry in the existing literature. Thus, herein, an effort has been made to cover this leftover literature gap by spotlighting the new nanotechnological frontier and their future scope in food engineering for better health. Following a brief introduction, promises of nanotechnology have revolutionized the twenty-first century food sector of the modern world. Next, recent and relevant examples discuss the exploitation and deployment of nanomaterials in food to attain certain health benefits. A detailed insight is also given by discussing the role of nano-processing in nutraceutical delivery to treat obesity and comorbidities. The latter half of the work focuses on improving healthy foods' palatability and food safety aspects to meet the growing consumer demands. Furthermore, marketed products and public acceptance of nanotechnologically designed food items as well as future prospects are also covered herein.

Smart and Active Food Packaging: Insights in Novel Food Packaging

The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.

Biopersistence rate of metallic nanoparticles in the gastro-intestinal human tract (stage 0 of the EFSA guidance for nanomaterials risk assessment)

The European Food Safety Authority has published a guidance regarding risk assessment of nanomaterials in food and feed. Following these recommendations, an in vitro gastrointestinal digestion has been applied to study the biopersistence of TiO₂ and Ag NPs in standards, molluscs and surimi. TiO₂ NPs standards and TiO₂ NPs/ TiO₂ microparticles from E171 were not found to be degraded. Ag NPs proved to be more degradable than TiO₂ NPs, but the biopersistence rates were higher than 12%, which means that Ag NPs are also biopersistent. Findings for seafood are quite similar to those obtained for TiO₂ NPs and Ag NPs standards, although the calculation of the biopersistence rate proposed by the EFSA was not found to be straightforward for foodstuff (the use of the NPs concentration in the sample instead of the NPs concentration at initial time (sample mixed with the gastric solution before enzymatic hydrolysis) has been proposed.

Electrospun nanofibers food packaging: trends and applications in food systems

Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.

Food and Beverage Ingredients Induce the Formation of Silver Nanoparticles in Products Stored within Nanotechnology-Enabled Packaging

Nanotechnology-based packaging may improve food quality and safety, but packages manufactured with polymer nanocomposites (PNCs) could be a source of human dietary exposure to engineered nanomaterials (ENMs). Previous studies showed that PNCs release ENMs to foods predominantly in a dissolved state, but most of this work used food simulants like dilute acetic acid and water, leaving questions about how substances in real foods may influence exposure. Here, we demonstrate that food and beverage ingredients with reducing properties, like sweeteners, may alter exposure by inducing nanoparticle formation in foods contacting silver nanotechnology-enabled packaging. We incorporated 12.8 ± 1.4 nm silver nanoparticles (AgNPs) into polyethylene and stored media containing reducing ingredients in packages manufactured from this material under accelerated room-temperature and refrigerated conditions. Analysis of the leachates revealed that reducing ingredients increased the total silver transferred to foods contacting PNC packaging (by as much as 7-fold) and also induced the (re)formation of AgNPs from this dissolved silver during storage. AgNP formation was also observed when Ag⁺ was introduced to solutions of natural and artificial sweeteners (glucose, sucrose, aspartame), commercial beverages (soft drinks, juices, milk), and liquid foods (yogurt, starch slurry), and the amount and morphology of reformed AgNPs depended on the ingredient formulation, silver concentration, storage conditions, and light exposure. These results imply that food and beverage ingredients may influence dietary exposure to nanoparticles when PNCs are used in packaging applications, and the practice of using food simulants may in certain cases underpredict the amount of ENMs likely to be found in foods stored in these materials.

Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses

In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air-water or oil-water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of foodapplications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance.

Nanomaterials for food packaging applications: A systematic review

The application of nanotechnology in food packaging is widely considered during the last two decades. In this regard, numerous studies have been conducted regarding applying nanomaterials such as zinc oxide, clay, silver, carbon nanotube, titanium dioxide, and copper, and copper oxide in food packaging which were summarized in the current study. The employing of nano food packaging increases the physicochemical quality of food (color, flavor, moisture content, weight, bioavailability, and texture) and reduces the microbial load by cell-membrane function, Trojan-horse, and reactive oxygen mechanisms while they improve the barrier/mechanical properties of food packaging. Although nano food packaging has many advantages for public health, the associated toxicity due to migration, especially in acidic conditions, is considerable. Further studies regarding the advantages and disadvantages of this technique are recommended.