1
|
Pires AF, Díaz O, Cobos A, Pereira CD. A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials. Foods 2024; 13:2638. [PMID: 39200565 PMCID: PMC11353588 DOI: 10.3390/foods13162638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 08/16/2024] [Accepted: 08/20/2024] [Indexed: 09/02/2024] Open
Abstract
Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.
Collapse
Affiliation(s)
- Arona Figueroa Pires
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal;
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Food Technology Area, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (O.D.); (A.C.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Food Technology Area, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (O.D.); (A.C.)
| | - Angel Cobos
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Food Technology Area, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (O.D.); (A.C.)
| | - Carlos Dias Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal;
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
| |
Collapse
|
2
|
Jirvankar P, Agrawal S, Chambhare N, Agrawal R. Harnessing Biopolymer Gels for Theranostic Applications: Imaging Agent Integration and Real-Time Monitoring of Drug Delivery. Gels 2024; 10:535. [PMID: 39195064 DOI: 10.3390/gels10080535] [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: 05/31/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 08/29/2024] Open
Abstract
Biopolymer gels have gained tremendous potential for therapeutic applications due to their biocompatibility, biodegradability, and ability to adsorb and bind biological fluids, making them attractive for drug delivery and therapy. In this study, the versatility of biopolymer gels is explored in theranostic backgrounds, with a focus on integrating imaging features and facilitating real-time monitoring of drug delivery. Different methods of delivery are explored for incorporating imaging agents into biopolymer gels, including encapsulation, surface functionalization, nanoparticle encapsulation, and layer-by-layer assembly techniques. These methods exhibit the integration of agents and real-time monitoring drug delivery. We summarize the synthesis methods, general properties, and functional mechanisms of biopolymer gels, demonstrating their broad applications as multimodal systems for imaging-based therapeutics. These techniques not only enable multiple imaging but also provide signal enhancement and facilitate imaging targets, increasing the diagnostic accuracy and therapeutic efficacy. In addition, current techniques for incorporating imaging agents into biopolymer gels are discussed, as well as their role in precise drug delivery and monitoring.
Collapse
Affiliation(s)
- Pranita Jirvankar
- Datta Meghe College of Pharmacy, Datta Meghe Institute of Higher Education and Research (Deemed to Be University), Wardha 442001, Maharashtra, India
| | - Surendra Agrawal
- Datta Meghe College of Pharmacy, Datta Meghe Institute of Higher Education and Research (Deemed to Be University), Wardha 442001, Maharashtra, India
| | - Nikhita Chambhare
- Datta Meghe College of Pharmacy, Datta Meghe Institute of Higher Education and Research (Deemed to Be University), Wardha 442001, Maharashtra, India
| | - Rishabh Agrawal
- Bajiraoji Karanjekar College of Pharmacy, Sakoli 441802, Maharashtra, India
| |
Collapse
|
3
|
Tang P, Li X, Li H, Li J, Tang B, Zheng T. Development of active film based on collagen and hydroxypropyl methylcellulose incorporating apple polyphenol for food packaging. Int J Biol Macromol 2024; 273:132960. [PMID: 38852720 DOI: 10.1016/j.ijbiomac.2024.132960] [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: 03/30/2024] [Revised: 05/22/2024] [Accepted: 06/04/2024] [Indexed: 06/11/2024]
Abstract
Collagen (COL)-hydroxypropyl methylcellulose (HPMC) blended films with apple polyphenol (AP) as cross-linking agent and antioxidant compound were developed to produce biodegradable active packaging film. The effects of AP content on the rheological behavior of the blended solution, the structure, physicochemical and functional properties of the blended film were systematically investigated. The incorporation of AP increased the viscosity and reduced the fluidity of COL-HPMC solution. The results of rheological tests and FTIR analysis manifested the formation of hydrogen bonding interactions between collagen, HPMC and AP, which made the structures of COL-HP-AP films more compact. The mechanical strength, UV-blocking ability, water-resistance performance and thermostability were gradually enhanced as increasing AP content. DPPH free radical scavenging experiment showed that a small amount of AP could efficiently improve the antioxidant activity of COL-HP film, and with increasing AP content to 5 wt%, the scavenging rate was as high as 94.23 %. Active film containing 5 wt% AP showed obvious antibacterial effect on E. coli and S. aureus, and it could effectively prevent the oxidation of vitamin C and reduce the accumulation of MDA on green pepper during the storage. COL-HP-AP films have great potential in food packaging field for extending the shelf life of food.
Collapse
Affiliation(s)
- Pingping Tang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Xia Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Haiyun Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Jing Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Bing Tang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Tingting Zheng
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.
| |
Collapse
|
4
|
Kaloper S, Plohl O, Smole Možina S, Vesel A, Šimat V, Fras Zemljič L. Exploring chitosan-plant extract bilayer coatings: Advancements in active food packaging via polypropylene modification. Int J Biol Macromol 2024; 270:132308. [PMID: 38740163 DOI: 10.1016/j.ijbiomac.2024.132308] [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: 02/05/2024] [Revised: 04/11/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
UV-ozone activated polypropylene (PP) food films were subjected to a novel bilayer coating process involving primary or quaternary chitosan (CH/QCH) as the first layer and natural extracts from juniper needles (Juniperus oxycedrus; JUN) or blackberry leaves (Rubus fruticosus; BBL) as the second layer. This innovative approach aims to redefine active packaging (AP) development. Through a detailed analysis by surface characterization and bioactivity assessments (i.e., antioxidant and antimicrobial functionalities), we evaluated different coating combinations. Furthermore, we investigated the stability and barrier characteristics inherent in these coatings. The confirmed deposition, coupled with a comprehensive characterization of their composition and morphology, underscored the efficacy of the coatings. Our investigation included wettability assessment via contact angle (CA) measurements, X-ray photoelectron spectroscopy (XPS), and attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR), which revealed substantial enhancements in surface concentrations of elements and functional groups of CH, QCH, JUN, and BBL. Scanning electron microscopy (SEM) unveiled the coatings' heterogeneity, while time-of-flight secondary ion mass spectrometry (ToF-SIMS) and CA profiling showed moderately compact bilayers on PP, providing active species on the hydrophilic surface, respectively. The coatings significantly reduced the oxygen permeability. Additionally, single-layer depositions of CH and QCH remained below the overall migration limit (OML). Remarkably, the coatings exhibited robust antioxidative properties due to plant extracts and exceptional antimicrobial activity against S. aureus, attributed to QCH. These findings underscore the pivotal role of film surface properties in governing bioactive characteristics and offer a promising pathway for enhancing food packaging functionality.
Collapse
Affiliation(s)
- Saša Kaloper
- University of Maribor, Faculty of Mechanical Engineering, Laboratory for Characterization and Processing of Polymers, Smetanova ulica 17, 2000 Maribor, Slovenia.
| | - Olivija Plohl
- University of Maribor, Faculty of Mechanical Engineering, Laboratory for Characterization and Processing of Polymers, Smetanova ulica 17, 2000 Maribor, Slovenia.
| | - Sonja Smole Možina
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia.
| | - Alenka Vesel
- Department of Surface Engineering and Optoelectronics, Jožef Stefan Institute, Teslova ulica 30, 1000 Ljubljana, Slovenia.
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia.
| | - Lidija Fras Zemljič
- University of Maribor, Faculty of Mechanical Engineering, Laboratory for Characterization and Processing of Polymers, Smetanova ulica 17, 2000 Maribor, Slovenia.
| |
Collapse
|
5
|
Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
Collapse
Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| |
Collapse
|
6
|
Lu Z, Zhang H, Toivakka M, Xu C. Current progress in functionalization of cellulose nanofibers (CNFs) for active food packaging. Int J Biol Macromol 2024; 267:131490. [PMID: 38604423 DOI: 10.1016/j.ijbiomac.2024.131490] [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: 02/03/2024] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/13/2024]
Abstract
There is a growing interest in utilizing renewable biomass resources to manufacture environmentally friendly active food packaging, against the petroleum-based polymers. Cellulose nanofibers (CNFs) have received significant attention recently due to their sustainability, biodegradability, and widely available sources. CNFs are generally obtained through chemical or physical treatment, wherein the original surface chemistry and interfacial interactions can be changed if the functionalization process is applied. This review focuses on promising and sustainable methods of functionalization to broaden the potential uses of CNFs in active food packaging. Novel aspects, including functionalization before, during and after cellulose isolation, and functionalization during and after material processing are addressed. The CNF-involved structural construction including films, membranes, hydrogels, aerogels, foams, and microcapsules, is illustrated, which enables to explore the correlations between structure and performance in active food packaging. Additionally, the enhancement of CNFs on multiple properties of active food packaging are discussed, in which the interaction between active packaging systems and encapsulated food or the internal environment are highlighted. This review emphasizes novel approaches and emerging trends that have the potential to revolutionize the field, paving the way for advancements in the properties and applications of CNF-involved active food packaging.
Collapse
Affiliation(s)
- Zonghong Lu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Hao Zhang
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Martti Toivakka
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
| | - Chunlin Xu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
| |
Collapse
|
7
|
Nowak N, Cholewa-Wójcik A, Tkaczewska J, Grzebieniarz W, Tkacz K, Modzelewska-Kapituła M, Zduńczyk W, Kopeć M, Jamróz E. The use of active compounds to shape the quality of active double-layer films based on furcellaran intended for packaging salad-dressing - Assessment of utilitarian and storage properties. Food Chem 2024; 438:137957. [PMID: 37976877 DOI: 10.1016/j.foodchem.2023.137957] [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: 04/04/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/19/2023]
Abstract
In order to obtain innovative, high-quality biodegradable packaging, double-layer films based on furcellaran and gelatin, enriched with plant extracts were created. The films were assessed considering their potential utility, applications and environmental impact. The mechanical properties over a period of nine months were studied and it was noted that the passing of time had a beneficial effect on these parameters. The antioxidant properties was also examined, with the highest results obtained using the DPPH and metal chelating activity methods for GE (76.64 % and 9.85 % respectively), while this film showed the lowest FRAP value (5.99 %) compared to the highest obtained for DTE (52.62 %). For the first time, the possibility of using the double-layer active FUR/GEL film as packaging for salad-dressing was evaluated, but no improvement in parameters was observed regardless of the extract used. The environmental impact analysis showed the ability to completely decomposed in vermicompost within several days.
Collapse
Affiliation(s)
- Nikola Nowak
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland.
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Katarzyna Tkacz
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Weronika Zduńczyk
- Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Michał Kopeć
- Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| |
Collapse
|
8
|
Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
Collapse
Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
| |
Collapse
|
9
|
Kasprzak M, Jamróz E, Nowak N, Grzebieniarz W, Tkaczewska J. Design of triple-layer films with blackseed protein as dispersion or emulsion. Food Chem 2024; 435:137533. [PMID: 37774615 DOI: 10.1016/j.foodchem.2023.137533] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/12/2023] [Accepted: 09/18/2023] [Indexed: 10/01/2023]
Abstract
The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV-Vis barrier and increased antioxidant activity for the DPPH parameter (>70%).
Collapse
Affiliation(s)
- Mirosław Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Ewelina Jamróz
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| |
Collapse
|
10
|
Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
Collapse
Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| |
Collapse
|
11
|
Anugrah DSB, Darmalim LV, Sinanu JD, Pramitasari R, Subali D, Prasetyanto EA, Cao XT. Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns. Int J Biol Macromol 2023; 251:126203. [PMID: 37579908 DOI: 10.1016/j.ijbiomac.2023.126203] [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: 04/19/2023] [Revised: 06/18/2023] [Accepted: 08/05/2023] [Indexed: 08/16/2023]
Abstract
The objective of this study was to develop pH-sensitive film indicators for intelligent food packaging by incorporating red cabbage anthocyanins (RCA) and zinc oxide nanoparticles (ZnO NPs) into an alginate (Alg) film, aiming to mitigate the risk of foodborne illnesses. The films were fabricated using a solvent-casting method and crosslinked with a calcium chloride (CaCl2) solution. Thorough evaluations of the films' physical, mechanical, and structural properties demonstrated significant improvements in elastic modulus and UV/vis light barrier characteristics, reduced water vapor permeability (WVP), and moisture content attributed to integrating RCA and ZnO NPs. The resulting film displayed discernible color changes when exposed to various pH buffer solutions and ammonia vapor, indicating heightened sensitivity to pH fluctuations due to the presence of ZnO NPs. Visual assessment using prawns as test specimens revealed a color shift from violet (indicating satisfactory condition) to blue-greenish (indicating spoilage), corroborated by colorimetric analysis. Moreover, the Alg/ZnO/RCA film exhibited antioxidant and antibacterial properties, demonstrated biodegradation activity, and showed no toxic effects on RSC96 cells, further underscoring its potential as an effective freshness indicator for food products.
Collapse
Affiliation(s)
- Daru Seto Bagus Anugrah
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia.
| | - Laura Virdy Darmalim
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Juan David Sinanu
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Rianita Pramitasari
- Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Dionysius Subali
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Eko Adi Prasetyanto
- Pharmacy Study Program, Faculty of Medicine and Health Science, Atma Jaya Catholic University of Indonesia, Pluit Campus, Tangerang 15345, Indonesia
| | - Xuan Thang Cao
- Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| |
Collapse
|
12
|
Stępień A, Tkaczewska J, Nowak N, Grzebieniarz W, Goik U, Żmudziński D, Jamróz E. Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films. MATERIALS (BASEL, SWITZERLAND) 2023; 16:6443. [PMID: 37834583 PMCID: PMC10573701 DOI: 10.3390/ma16196443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023]
Abstract
Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide-furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery. The basic formulation of gummy jellies included the addition of soy protein isolate and/or inulin. The final product was characterized regarding its rheological, antioxidant, mechanical and physicochemical properties. Eco-friendly packaging for the jellies composed of a three-layer polymer film has also been developed. It was observed that the highest values of textural parameters were obtained in jellies containing the addition of soy protein isolate, whose positive effect was also found on antioxidant activity. Before drying, all furcellaran-based gel systems showed G' and G" values characteristic of strong elastic hydrogels. Storing jellies for a week under refrigeration resulted in an increase in hardness, a decrease in moisture content and reduced water activity values. Overall, our study indicates the high potential of furcellaran both as a gelling agent in confectionery products and as a base polymer for their packaging.
Collapse
Affiliation(s)
- Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland; (U.G.); (D.Ż.)
| | - Joanna Tkaczewska
- Department of Animal Products Processing, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland;
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland; (N.N.); (W.G.)
| | - Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland; (N.N.); (W.G.)
| | - Urszula Goik
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland; (U.G.); (D.Ż.)
| | - Daniel Żmudziński
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland; (U.G.); (D.Ż.)
| | - Ewelina Jamróz
- Department of Product Packaging, Cracow University of Economics, Rakowicka Street 27, PL-31-510 Cracow, Poland;
| |
Collapse
|
13
|
Pak AM, Maiorova EA, Siaglova ED, Aliev TM, Strukova EN, Kireynov AV, Piryazev AA, Novikov VV. MIL-100(Fe)-Based Composite Films for Food Packaging. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13111714. [PMID: 37299617 DOI: 10.3390/nano13111714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023]
Abstract
A biocompatible metal-organic framework MIL-100(Fe) loaded with the active compounds of tea tree essential oil was used to produce composite films based on κ-carrageenan and hydroxypropyl methylcellulose with the uniform distribution of the particles of this filler. The composite films featured great UV-blocking properties, good water vapor permeability, and modest antibacterial activity against both Gram-negative and Gram-positive bacteria. The use of metal-organic frameworks as containers of hydrophobic molecules of natural active compounds makes the composites made from naturally occurring hydrocolloids attractive materials for active packaging of food products.
Collapse
Affiliation(s)
- Alexandra M Pak
- Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilova Str. 28, 119991 Moscow, Russia
- Moscow Institute of Physics and Technology, National Research University, Institutskiy per. 9, 141700 Dolgoprudny, Russia
| | - Elena A Maiorova
- Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilova Str. 28, 119991 Moscow, Russia
- Moscow Institute of Physics and Technology, National Research University, Institutskiy per. 9, 141700 Dolgoprudny, Russia
| | - Elizaveta D Siaglova
- Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilova Str. 28, 119991 Moscow, Russia
- Moscow Institute of Physics and Technology, National Research University, Institutskiy per. 9, 141700 Dolgoprudny, Russia
| | - Teimur M Aliev
- Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilova Str. 28, 119991 Moscow, Russia
| | - Elena N Strukova
- Gause Institute of New Antibiotics, Russian Academy of Sciences, B. Pirogovskaya Str. 11/1, 119021 Moscow, Russia
| | - Aleksey V Kireynov
- Scientific and Educational Center "Composites of Russia", Bauman Moscow State Technical University, 2nd Baumanskaya Str. 5, 105005 Moscow, Russia
| | - Alexey A Piryazev
- Research Center for Genetics and Life Sciences, Scientific Direction Biomaterials, Sirius University of Science and Technology, 1 Olympic Ave, 354340 Sochi, Russia
| | - Valentin V Novikov
- Moscow Institute of Physics and Technology, National Research University, Institutskiy per. 9, 141700 Dolgoprudny, Russia
- Scientific and Educational Center "Composites of Russia", Bauman Moscow State Technical University, 2nd Baumanskaya Str. 5, 105005 Moscow, Russia
| |
Collapse
|
14
|
Jung H, Shin G, Kwak H, Hao LT, Jegal J, Kim HJ, Jeon H, Park J, Oh DX. Review of polymer technologies for improving the recycling and upcycling efficiency of plastic waste. CHEMOSPHERE 2023; 320:138089. [PMID: 36754297 DOI: 10.1016/j.chemosphere.2023.138089] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 02/02/2023] [Accepted: 02/05/2023] [Indexed: 06/18/2023]
Abstract
Human society has become increasingly reliant on plastic because it allows for convenient and sanitary living. However, recycling rates are currently low, which means that the majority of plastic waste ends up in landfills or the ocean. Increasing recycling and upcycling rates is a critical strategy for addressing the issues caused by plastic pollution, but there are several technical limitations to overcome. This article reviews advancements in polymer technology that aim to improve the efficiency of recycling and upcycling plastic waste. In food packaging, natural polymers with excellent gas barrier properties and self-cleaning abilities have been introduced as environmentally friendly alternatives to existing materials and to reduce food-derived contamination. Upcycling and valorization approaches have emerged to transform plastic waste into high-value-added products. Recent advancements in the development of recyclable high-performance plastics include the design of super engineering thermoplastics and engineering chemical bonds of thermosets to make them recyclable and biodegradable. Further research is needed to develop more cost-effective and scalable technologies to address the plastic pollution problem through sustainable recycling and upcycling.
Collapse
Affiliation(s)
- Hyuni Jung
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Giyoung Shin
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Hojung Kwak
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Lam Tan Hao
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea; Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea
| | - Jonggeon Jegal
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Hyo Jeong Kim
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea
| | - Hyeonyeol Jeon
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea; Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea.
| | - Jeyoung Park
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea; Department of Chemical and Biomolecular Engineering, Sogang University, Seoul, 04107, Republic of Korea.
| | - Dongyeop X Oh
- Research Center for Bio-based Chemistry, Korea Research Institute of Chemical Technology (KRICT), Ulsan, 44429, Republic of Korea; Advanced Materials and Chemical Engineering, University of Science and Technology (UST), Daejeon, 34113, Republic of Korea.
| |
Collapse
|
15
|
Physicochemical and Antibacterial Properties of Alginate Films Containing Tansy ( Tanacetum vulgare L.) Essential Oil. Polymers (Basel) 2023; 15:polym15020260. [PMID: 36679141 PMCID: PMC9866307 DOI: 10.3390/polym15020260] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
Tansy (Tanacetum vulgare) is a common plant used in folk medicine for digestive problems, fevers, and migraines; against parasites; and as an insect repellent. The active substances in essential oil are responsible for its antimicrobial and antioxidant activity. Thus, tansy essential oil (TO) was added to alginate films to fabricate materials with antioxidant and antibacterial properties for food packaging. Sodium alginate films with glycerol and TO were tested in terms of structure, mechanical, thermal, antioxidant, and antibacterial properties. The structure of the films was examined using SEM and an ATR-FTIR spectrophotometer. The addition of TO to the alginate film significantly changed the films' microstructure, making them rougher and porous. A low-intensity band at 1739 cm-1, indicative of the presence of TO, appeared in all spectra of alginate films with TO. Moreover, the studies revealed that essential oil acted as a plasticizer, slightly reducing tensile strength from about 7 MPa to 5 MPa and increasing elongation at break from 52% to 56% for the sample with 2% TO. The alginate films enriched in TO exhibited antioxidant properties (280 μmol Trolox/100 g of the sample with 2% TO) and antibacterial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa.
Collapse
|