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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.
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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
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Olawade DB, Wada OZ, Ige AO. Advances and recent trends in plant-based materials and edible films: a mini-review. Front Chem 2024; 12:1441650. [PMID: 39233921 PMCID: PMC11371721 DOI: 10.3389/fchem.2024.1441650] [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: 05/31/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024] Open
Abstract
Plant-based materials and edible films have emerged as promising alternatives to conventional packaging materials, offering sustainable and environmentally friendly solutions. This mini-review highlights the significance of plant-based materials derived from polysaccharides, proteins, and lipids, showcasing their renewable and biodegradable nature. The properties of edible films, including mechanical strength, barrier properties, optical characteristics, thermal stability, and shelf-life extension, are explored, showcasing their suitability for food packaging and other applications. Moreover, the application of 3D printing technology allows for customized designs and complex geometries, paving the way for personalized nutrition. Functionalization strategies, such as active and intelligent packaging, incorporation of bioactive compounds, and antimicrobial properties, are also discussed, offering additional functionalities and benefits. Challenges and future directions are identified, emphasizing the importance of sustainability, scalability, regulation, and performance optimization. The potential impact of plant-based materials and edible films is highlighted, ranging from reducing reliance on fossil fuels to mitigating plastic waste and promoting a circular economy. In conclusion, plant-based materials and edible films hold great potential in revolutionizing the packaging industry, offering sustainable alternatives to conventional materials. Embracing these innovations will contribute to reducing plastic waste, promoting a circular economy, and creating a sustainable and resilient planet.
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Affiliation(s)
- David B Olawade
- Department of Allied and Public Health, School of Health, Sport and Bioscience, University of East London, London, United Kingdom
- Department of Public Health, York St John University, London, United Kingdom
| | - Ojima Z Wada
- Division of Sustainable Development, College of Science and Engineering, Qatar Foundation, Hamad Bin Khalifa University, Doha, Qatar
| | - Abimbola O Ige
- Department of Chemistry, Faculty of Science, University of Ibadan, Ibadan, Nigeria
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Zhang R, Liu R, Han J, Ren L, Jiang L. Protein-Based Packaging Films in Food: Developments, Applications, and Challenges. Gels 2024; 10:418. [PMID: 39057442 PMCID: PMC11275615 DOI: 10.3390/gels10070418] [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: 05/20/2024] [Revised: 06/18/2024] [Accepted: 06/22/2024] [Indexed: 07/28/2024] Open
Abstract
With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people's needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging.
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Affiliation(s)
- Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Rongxu Liu
- Heilongjiang Institute of Green Food Science, Harbin 150028, China;
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Heilongjiang Institute of Green Food Science, Harbin 150028, China;
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
| | - Longwei Jiang
- College of Tea & Food Science and Technology, Anhui Agricultural University, Key Laboratory of Jianghuai, Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Hefei 230036, China
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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [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: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Karydis-Messinis A, Kyriakaki C, Triantafyllou E, Tsirka K, Gioti C, Gkikas D, Nesseris K, Exarchos DA, Farmaki S, Giannakas AE, Salmas CE, Matikas TE, Moschovas D, Avgeropoulos A. Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging. Gels 2024; 10:254. [PMID: 38667673 PMCID: PMC11049393 DOI: 10.3390/gels10040254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.
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Affiliation(s)
- Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Kyriakaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Eleni Triantafyllou
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Kyriaki Tsirka
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Dimitris Gkikas
- DODONI SA, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece; (D.G.); (K.N.)
| | | | - Dimitrios A. Exarchos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Spyridoula Farmaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Theodore E. Matikas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
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Ali A, Bairagi S, Ganie SA, Ahmed S. Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review. Int J Biol Macromol 2023; 252:126534. [PMID: 37640181 DOI: 10.1016/j.ijbiomac.2023.126534] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/08/2023] [Accepted: 08/24/2023] [Indexed: 08/31/2023]
Abstract
Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.
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Affiliation(s)
- Akbar Ali
- Department of Chemistry, Kargil Campus, University of Ladakh, Kargil 194103, India.
| | - Satyaranjan Bairagi
- Materials and Manufacturing Research Group, James Watt School of Engineering, University of Glasgow, Glasgow G128QQ, UK
| | - Showkat Ali Ganie
- State Key Laboratory of Silkworm Genome Biology, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile of Biomass Science, Southwest University, 400715 Chongqing, PR China
| | - Shakeel Ahmed
- Department of Chemistry, Government Degree College Mendhar, Jammu & Kashmir 185211, India; Higher Education Department, Government of Jammu & Kashmir, Jammu 180001, India; University Centre of Research & Development (UCRD), Chandigarh University, Mohali, Punjab 140413, India.
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ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformis PL26 grown in an M3G medium, and its antimicrobial preservation properties for milk applications were tested. The raw milk samples containing 0.02% w/v ε-polylysine could be stored at 4 °C for up to 16 days without spoilage, however, raw milk samples without ε-polylysine as preservative spoiled on the 8th day even at 4 °C refrigeration conditions. Raw milk containing 0.02% ε-polylysine in combination with 0.2% sodium bicarbonate (added to avoid acidification) could be stored at ambient temperature (35 °C) for up to 48 h. The changes in milk composition, especially of the casein, lactose, and fat stability, during storage under different conditions with/without ε-polylysine, were studied as well. The present study proves that ε-polylysine can be successfully used as a new biopreservative. Therefore, for the dairy industry, a natural preservative to store milk at room temperature during the summer season, replacing synthetic preservatives derived from renewable sources, can be proposed. Once again, marine bacteria seem to be one of the promising sustainable and renewable sources of biologically active compounds such as new food biopreservatives
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