Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Valorization of Seafood Waste for Food Packaging Development

Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging.

Improving the shelf life of minced beef by Cystoseira compressa polysaccharide during storage

A polysaccharide extracted from the brown alga Cystoseira compressa (CCPS) was evaluated as a food additive to extend the shelf-life of raw beef meat. The antioxidant potential of CCPS was demonstrated by its inhibition of β-carotene bleaching (64.28 %), superoxide radicals (70.12 %), and hydroxyl radicals (93 %) at a concentration of 10 mg/ml. The polysaccharide also showed antibacterial activity with MIC values between 6.25 mg/ml and 50 mg/ml against five foodborne pathogenic bacteria. Furthermore, CCPS exhibited excellent functional, foaming, and emulsifying properties. Furthermore, microbiological and chemical effects of CCPS at concentrations equivalent to 1 MIC (CCPS-1), 2 MIC (CCPS-2), and 4 MIC (CCPS-3) were conducted. Chemical analyses showed that treated beef had significantly reduced TBARS levels below 2 mg MDA/kg at day 14. The treatment also decreased carbonyl groups, improved heme iron transformation, inhibited microbial growth (p < 0.05), and kept MetMb levels below 40 % by day 14. Moreover, two multivariate approaches, principal component analysis (PCA) and hierarchical cluster analysis (HCA), were effectively used to analyze the results characterizing the main attributes of the stored meat samples. In conclusion, these findings demonstrated that CCPS could be employed as a functional and bioactive component in the meat industry.

Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters

The plant pigments called betalains are nutritionally safe polar compounds. They are subdivided into betaxanthins (having orange to yellow hues) and betacyanins (purple to red violet hues). Betacyanins change color with a change in pH, particularly in the range 6-8 and 9-11. Perishable foods like fish, chicken, beef, pork, and others tend to release total volatile base-nitrogen (TVB-N) during storage or deterioration, which leads to a change in the pH of pH-sensitive materials in the vicinity. pH-sensitive pigment-incorporated polymeric films with inherent active properties (or active/intelligent films) are increasingly being studied as an alternative to synthetic pH indicators to detect the accumulation of TVB-N by changing its color to indicate the stage of perishable food spoilage. There are many methods of developing such films under different conditions using different bio-based biodegradable polymer(s) and biocompatible plasticizer combinations. Among the reported methods, solution casting method has been the preferred one in most studies covered in this review. This method can be carried out under mild conditions. As such, betacyanins-incorporated polymeric films essentially require mild processing conditions because of their heat sensitivity, which will invariably affect the performance in food freshness monitoring. In this review, film fabrication parameters like temperature and duration of dissolution of polymers, plasticizer concentration, pH of the film-forming solution, film drying, and conditioning/aging, have been critically appraised based on the available literature. The lack of studies on the safety of active/intelligent films has been systematically highlighted in this review to focus future studies on this area.

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Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2/ZnO nanoparticles

Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO2-ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO2-ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2-ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste.

Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release

Active compounds are integrated into food packaging films to enhance their food protection capabilities. Understanding the release of these components in films, particularly in crosslinking scenarios, is crucial. This study aimed to mathematically model the release of phenolic compounds from chitosan/teff flour films to understand how active compounds gradually release. Moreover, it was aimed to study the effects of incorporation of beetroot leaf extract and citric acid crosslinking. The collective observations, encompassing increased density and thermal stability, alongside concurrent reductions in moisture content, water solubility, water vapor permeability and swelling index following citric acid addition, strongly suggested the presence of crosslinking. Applying Fick's law and the finite element method revealed a substantial influence of the crosslinking agent on diffusion coefficients. The model exhibited strong agreement with experimental data, as reflected in low root mean square error values ranging from 3.02 to 8.50 mmol/m3 for films. Furthermore, the influence of citric acid crosslinking on the release of TPC was evident, as indicated by a decrease in average diffusion coefficient values from 3.499 × 10-13 m2 s-1 to 1.770 × 10-13 m2 s-1 with the formula with 1.5 % citric acid and 0.5 % beetroot leaf extract. This showcases the impact of various parameters on controlled release in food packaging.

Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation

Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.

UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation

UV radiation was combined with the incorporation of fish protein hydrolysates to improve the performance of active bio-based films for food packaging. UV radiation was not used previously to enhance the packaging performance of blend films of starch/protein, and fish protein hydrolysates were not incorporated in bio-based polymer surfaces previously. Rice starch and fish proteins (from Whitemouth croaker muscle) were utilized to prepare films by the casting technique, which were UV-radiated under different exposure times (1, 5, and 10 min). The packaging performance of the films was determined according to the mechanical and barrier performance, solubility, and color. Fish protein hydrolysates (from Argentine croaker muscle) were then incorporated into the films (bulk structure or surface). The results showed that UV radiation for 1 min increased the tensile strength and modified the optical properties of films. It also altered the structure of the polymeric matrix, as demonstrated by the microstructure and thermal analysis, in agreement with the data obtained in packaging properties. The evaluation of antioxidant capacity through 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and reducing power indicated that incorporating fish protein hydrolysates either in the films' bulk structure or film surface promoted antioxidant properties; control films (produced with rice starch/fish proteins without hydrolysates) also presented antioxidant potential. According to the peroxide value and thiobarbituric acid reactive substance (TBARS) assays, control films and the films containing hydrolysates in their bulk structure or on the surface could prevent the lipid oxidation of Italian salami. Thus, combining UV radiation to shape the characteristics of bio-based materials with fish protein hydrolysates to reduce lipid oxidation contributes to the performance of active bio-based films for food packaging.

A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin

Boswellia sacra and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of Boswellia sacra oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026-0.08 mm), water vapor permeability (0.210-0.619 (g.mm)/(m2.h.kPa), and the intensity of the yellow color (3.01-7.20) while reducing the values of both tensile strength (6.67-1.03 MPa) and elongation at break (83.50%-48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film-forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.

Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple

This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10-9 g/m·s·Pa to 8.0 × 10-9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.

Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage-related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin-Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi-trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01-6.35 vs. 6.71-8.17 log10 CFU/g for TVC, 5.37-5.83 vs. 6.07-7.11 log10 CFU/g for LAB, 5.08-5.18 vs. 5.40-7.23 log10 CFU/g for PTC, and 6.53-6.92 vs. 7.23-9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68-1.99 vs. 2.23-3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean-label cooked sausages during refrigerated storage.

Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

In this work, a new food packaging film was synthesized via blending Artemisia oil (AO) into soybean protein isolate (SPI) and gelatin (Gel) for the postharvest storage of mango. The morphological architecture and mechanical properties of the films were characterized using scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), and other technologies. The results show that the prepared films had relatively flat surfaces with good mechanical properties. AO enhanced the light-blocking ability of the film, increased the hydrophobicity, and affected the moisture content and water solubility of the film to a certain extent. Furthermore, the antioxidant performance and antifungal (Colletotrichum gloeosporioides) capacity of the films increased with higher AO concentration due to the presence of the active components contained in AO. During mango storage applications, the films showed good freshness retention properties. The above results indicate that SPI-Gel films containing AO have excellent physicochemical and application properties and have great potential in the field of food packaging.

Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging

This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of 0.66×10−3% and 3.33×10−3%, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was 6.67×10−3% and 33.33×10−3% as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2θ from the X-ray diffraction patterns of GO-reinforced hydrogels indicated a decrease in the distances between the turns of the protein helix structure due to the GO cross-linking effect. Transmission electron spectroscopy (TEM) was used for GO, whilst scanning electron microscopy (SEM) was used for the composite characterization. A novel technique for investigating the swelling rate was presented by performing electrical conductivity measurements, the results of which led to the identification of a potential hydrogel with sensor properties.