Preservation effect of Lippia citriodora and Laurus nobilis nanoemulsions incorporated with polylactic acid composite film for rainbow trout fillet packaging

A review on bio-based polymer polylactic acid potential on sustainable food packaging

Poly(lactic acid) (PLA) stands as a compelling alternative to conventional plastic-based packaging, signifying a notable shift toward sustainable material utilization. This comprehensive analysis illuminates the manifold applications of PLA composites within the realm of the food industry, emphasizing its pivotal role in food packaging and preservation. Noteworthy attributes of PLA composites with phenolic active compounds (phenolic acid and aldehyde, terpenes, carotenoid, and so on) include robust antimicrobial and antioxidant properties, significantly enhancing its capability to bolster adherence to stringent food safety standards. The incorporation of microbial and synthetic biopolymers, polysaccharides, oligosaccharides, oils, proteins and peptides to PLA in packaging solutions arises from its inherent non-toxicity and outstanding mechanical as well as thermal resilience. Functioning as a proficient film producer, PLA constructs an ideal preservation environment by merging optical and permeability traits. Esteemed as a pioneer in environmentally mindful packaging, PLA diminishes ecological footprints owing to its innate biodegradability. Primarily, the adoption of PLA extends the shelf life of products and encourages an eco-centric approach, marking a significant stride toward the food industry's embrace of sustainable packaging methodologies.

Graphical abstract

Recent developments in nanoemulsions against spoilage in cold-stored fish: A review

Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage.

Comparison of chitosan nanoparticles containing Lippia citriodora essential oil and citral on the induction of apoptosis in A375 melanoma cells

BACKGROUND

Using nanoparticles containing L. citriodora EO and citral has shown potential in treating skin disorders such as melanoma.

METHODS

In this study, GC‒MS was used to analyze the chemical composition of L. citriodora essential oil (EO). The ion gelation method prepared free chitosan nanoparticles and chitosan nanoparticles containing L. citriodora EO and citral. The successful loading of the EO and citral was evaluated using ATR-FTIR. The DPPH assay measured the antioxidant effect of citral, L. citriodora EO, Citral-ChiNPs, L. citriodora-ChiNPs, and Free-ChiNPs. A375 melanoma cell viability was assessed using the MTT assay. The qPCR technique was employed to evaluate the expression of apoptotic genes, and flow cytometry was used to detect apoptosis.

RESULTS

This study showed that in equal concentrations, the antioxidant properties of chitosan nanoparticles containing citral were greater than those of chitosan nanoparticles containing L. citriodora. The IC50 values of chitosan nanoparticles containing citral, L. citriodora EO, and their nonformulated states were 105.6, 199.9, 136.9, and 240 µg/ml, respectively. The gene expression results showed that the ratio of the expression of the apoptosis gene to the inhibitory gene was higher than 1 in all the samples, indicating that the conditions for apoptosis were present. Flow cytometry confirmed cell apoptosis, with 93.5 ± 0.3% in chitosan nanoparticles containing citral, 80 ± 0.2% in chitosan nanoparticles containing L. citriodora EO, 63 ± 0.3 in citral, and 42.03% in L. citriodora EO-treated cells.

CONCLUSION

The results showed that using the Nano form of L. citriodora and citral increased their efficiency in apoptosis pathways and their toxicity against 375 melanoma cancer cells.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.