1
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Saied M, Ward A, Hamieda SF. Effect of apricot kernel seed extract on biophysical properties of chitosan film for packaging applications. Sci Rep 2024; 14:3430. [PMID: 38341481 PMCID: PMC10858884 DOI: 10.1038/s41598-024-53397-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Chitosan is a natural biodegradable biopolymer that has drawbacks in mechanical and antibacterial properties, limiting its usage in biological and medicinal fields. Chitosan is combined with other naturally occurring substances possessing biological antibacterial qualities in order to broaden its application. Ethanolic apricot kernel seed extract was prepared, analyzed, and incorporated into chitosan film with different concentrations (0.25, 0.5, and 0.75 wt%). Furthermore, the effect of AKSE and γ-radiation (20 Gy and 20 kGy) on the physical properties of the film was studied. The prepared films were characterized by Fourier transform infrared spectroscopy (FTIR), which revealed that AKSE did not cause any change in the molecular structure, whereas the γ-irradiation dose caused a decrease in the peak intensity of all concentrations except 0.75 wt%, which was the most resistant. In addition, their dielectric, optical, and antimicrobial properties were studied. Also, AKSE-enhanced optical qualities, allowed them to fully block light transmission at wavelengths of 450-600 nm. The dielectric properties, i.e., permittivity (ε'), dielectric loss (ε''), and electrical conductivity (σ), increased with increasing AKSE concentration and film irradiation. The antimicrobial studies revealed that the antimicrobial activity against Escherichia coli and Canodida albicans increased with AKSE incorporation.
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Affiliation(s)
- Mona Saied
- Microwave Physics and Dielectrics Department, National Research Centre, Cairo, Egypt.
| | - Azza Ward
- Microwave Physics and Dielectrics Department, National Research Centre, Cairo, Egypt
| | - Shimaa Farag Hamieda
- Microwave Physics and Dielectrics Department, National Research Centre, Cairo, Egypt
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2
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Shetta A, Ali IH, Sharaf NS, Mamdouh W. "Review of strategic methods for encapsulating essential oils into chitosan nanosystems and their applications". Int J Biol Macromol 2024; 259:129212. [PMID: 38185303 DOI: 10.1016/j.ijbiomac.2024.129212] [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: 07/10/2023] [Revised: 12/30/2023] [Accepted: 01/02/2024] [Indexed: 01/09/2024]
Abstract
Essential oils (EOs) are hydrophobic, concentrated extracts of botanical origin containing diverse bioactive molecules that have been used for their biomedical properties. On the other hand, the volatility, toxicity, and hydrophobicity limited their use in their pure form. Therefore, nano-encapsulation of EOs in a biodegradable polymeric platform showed a solution. Chitosan (CS) is a biodegradable polymer that has been intensively used for EOs encapsulation. Various approaches such as homogenization, probe sonication, electrospinning, and 3D printing have been utilized to integrate EOs in CS polymer. Different CS-based platforms were investigated for EOs encapsulation such as nanoparticles (NPs), nanofibers, films, nanoemulsions, 3D printed composites, and hydrogels. Biological applications of encapsulating EOs in CS include antioxidant, antimicrobial, and anticancer functions. This review explores the principles for nanoencapsulation strategies, and the available technologies are also reviewed, in addition to an in-depth overview of the current research and application of nano-encapsulated EOs.
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Affiliation(s)
- Amro Shetta
- Department of Chemistry, School of Sciences and Engineering, The American University in Cairo (AUC), AUC Avenue, P.O. Box 74, New Cairo 11835, Egypt
| | - Isra H Ali
- Department of Chemistry, School of Sciences and Engineering, The American University in Cairo (AUC), AUC Avenue, P.O. Box 74, New Cairo 11835, Egypt; Department of Pharmaceutics, Faculty of Pharmacy, University of Sadat City, P.O. Box 32897, Sadat City, Egypt
| | - Nouran S Sharaf
- Department of Chemistry, School of Sciences and Engineering, The American University in Cairo (AUC), AUC Avenue, P.O. Box 74, New Cairo 11835, Egypt
| | - Wael Mamdouh
- Department of Chemistry, School of Sciences and Engineering, The American University in Cairo (AUC), AUC Avenue, P.O. Box 74, New Cairo 11835, Egypt.
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3
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [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: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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4
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Abdalla G, Mussagy CU, Sant'Ana Pegorin Brasil G, Scontri M, da Silva Sasaki JC, Su Y, Bebber C, Rocha RR, de Sousa Abreu AP, Goncalves RP, Burd BS, Pacheco MF, Romeira KM, Picheli FP, Guerra NB, Farhadi N, Floriano JF, Forster S, He S, Nguyen HT, Peirsman A, Tirpáková Z, Huang S, Dokmeci MR, Ferreira ES, Dos Santos LS, Piazza RD, Marques RFC, Goméz A, Jucaud V, Li B, de Azeredo HMC, Herculano RD. Eco-sustainable coatings based on chitosan, pectin, and lemon essential oil nanoemulsion and their effect on strawberry preservation. Int J Biol Macromol 2023; 249:126016. [PMID: 37516224 DOI: 10.1016/j.ijbiomac.2023.126016] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/16/2023] [Accepted: 07/25/2023] [Indexed: 07/31/2023]
Abstract
Films and coatings manufactured with bio-based renewable materials, such as biopolymers and essential oils, could be a sustainable and eco-friendly alternative for protecting and preserving agricultural products. In this work, we developed films and coatings from pectin and chitosan to protect strawberries (Fragaria x ananassa Duch.) from spoilage and microbial contamination. We developed three coatings containing equal amounts of glycerol and Sicilian lemon essential oil (LEO) nanoemulsion. We identified seventeen chemicals from LEO by GC-MS chromatogram, including d-limonene, α-Pinene, β-Pinene, and γ-Terpinene. The pectin and chitosan coatings were further characterized using different physicochemical, mechanical, and biological methods. The films demonstrated satisfactory results in strength and elongation at the perforation as fruit packaging. In addition, the coatings did not influence the weight and firmness of the strawberry pulps. We observed that 100 % essential oil was released in 1440 min resulting from the erosion process. Also, the oil preserved the chemical stability of the films. Antioxidant activity (AA), measured by Electron Paramagnetic Resonance (EPR), showed that the coatings loaded with 2 % LEO nanoemulsion (PC + oil) showed that almost 50 % of AA from LEO nanoemulsion was preserved. The chitosan and the pectin-chitosan coatings (PC + oil) inhibited filamentous fungi and yeast contaminations in strawberries for at least 14 days, showing a relationship between the AA and antimicrobial results.
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Affiliation(s)
- Gabriela Abdalla
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil.
| | - Cassamo Ussemane Mussagy
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Chile.
| | - Giovana Sant'Ana Pegorin Brasil
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil; Postgraduate Program in Biomaterials and Bioprocess Engineering, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Mateus Scontri
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Josana Carla da Silva Sasaki
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil; Postgraduate Program in Biomaterials and Bioprocess Engineering, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Yanjin Su
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Camila Bebber
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Raildis Ribeiro Rocha
- Postgraduate Program in Biomaterials and Bioprocess Engineering, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Ana Paula de Sousa Abreu
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Rogerio Penna Goncalves
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil; Postgraduate Program in Biomaterials and Bioprocess Engineering, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Betina Sayeg Burd
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Mariana Ferraz Pacheco
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Karoline Mansano Romeira
- Postgraduate Program in Biomaterials and Bioprocess Engineering, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Flavio Pereira Picheli
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | | | - Neda Farhadi
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Juliana Ferreira Floriano
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil; School of Science, São Paulo State University (UNESP), Bauru, SP, Brazil
| | - Samuel Forster
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Siqi He
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Huu Tuan Nguyen
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Arne Peirsman
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Plastic, Reconstructive and Aesthetic Surgery, Ghent University Hospital, 9000 Ghent, Belgium
| | - Zuzana Tirpáková
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Kosice, Komenskeho 73, 04181 Kosice, Slovakia
| | - Shuyi Huang
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Autonomy Research Center for STEAHM (ARCS), California State University, Northridge, CA 91324, USA
| | - Mehmet Remzi Dokmeci
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Ernando Silva Ferreira
- State University of Feira de Santana (UEFS), Department of Physics, s/n Transnordestina Highway, 44036-900 Feira de Santana, BA, Brazil
| | - Lindomar Soares Dos Santos
- Faculty of Philosophy, Sciences and Languages of Ribeirão Preto, Universidade de São Paulo University (USP), 3900 Bandeirantes Avenue, 14.040-901 Ribeirão Preto, SP, Brazil
| | - Rodolfo Debone Piazza
- Laboratory of Magnetic Materials and Colloids, Department of Analytical Chemistry, Physical Chemistry and Inorganic, Institute of Chemistry, São Paulo State University (UNESP), 14800-060 Araraquara, SP, Brazil
| | - Rodrigo Fernando Costa Marques
- Laboratory of Magnetic Materials and Colloids, Department of Analytical Chemistry, Physical Chemistry and Inorganic, Institute of Chemistry, São Paulo State University (UNESP), 14800-060 Araraquara, SP, Brazil; Center for Monitoring and Research of the Quality of Fuels, Biofuels, Crude Oil and Derivatives - CEMPEQC, São Paulo State University (UNESP), 14800-060 Araraquara, SP, Brazil
| | - Alejandro Goméz
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Autonomy Research Center for STEAHM (ARCS), California State University, Northridge, CA 91324, USA
| | - Vadim Jucaud
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA
| | - Bingbing Li
- Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Autonomy Research Center for STEAHM (ARCS), California State University, Northridge, CA 91324, USA
| | | | - Rondinelli Donizetti Herculano
- Bioengineering & Biomaterials Group, São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, SP, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11507 W Olympic Blvd, Los Angeles, CA 90064, USA; Autonomy Research Center for STEAHM (ARCS), California State University, Northridge, CA 91324, USA.
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5
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Zhang W, Goksen G, Zhou Y, Yang J, Khan MR, Ahmad N, Fei T. Application of a Chitosan-Cinnamon Essential Oil Composite Coating in Inhibiting Postharvest Apple Diseases. Foods 2023; 12:3518. [PMID: 37761227 PMCID: PMC10529609 DOI: 10.3390/foods12183518] [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: 08/31/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO concentrations below 4% (v/v). The effectiveness of the composite coating in disease control can be attributed to two factors: the direct inhibitory activity of CEO against pathogens in vitro and the induced resistance triggered by CS on the fruits. Importantly, the incorporation of CEO did not interfere with the induction of resistance by CS in harvested apples. However, it is noteworthy that the inhibitory effect of the CS-CEO composite coating on apple diseases diminished over time. Therefore, a key aspect of enhancing the preservation ability of fruits is improving the controlled release properties of CEO within CS coatings. This will enable a sustained and prolonged antimicrobial effect, thereby bolstering the fruit preservation capabilities of the composite coatings.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Yuanping Zhou
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jun Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Naushad Ahmad
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Tao Fei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
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6
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging. Polymers (Basel) 2023; 15:polym15112569. [PMID: 37299367 DOI: 10.3390/polym15112569] [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: 04/27/2023] [Revised: 05/29/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O2, CO2, and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against Escherichia coli. Permeation of the uncoated samples (base layer, PET-O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% (w/v) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO2 and 48% for O2. The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm2, respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% (w/v) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.
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Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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7
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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.
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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.
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8
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Molnar D, Novotni D, Kurek M, Galić K, Iveković D, Bionda H, Ščetar M. Characteristics of edible films enriched with fruit by-products and their application on cookies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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10
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Bhowmik S, Agyei D, Ali A. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Kumar H, Ahuja A, Kadam AA, Rastogi VK, Negi YS. Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02938-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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12
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Lemongrass (Cymbopogon citratus)-incorporated chitosan bioactive films for potential skincare applications. Int J Pharm 2022; 628:122301. [DOI: 10.1016/j.ijpharm.2022.122301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 10/08/2022] [Accepted: 10/10/2022] [Indexed: 11/18/2022]
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13
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Yin H, Yuanrong Z, Li Y, Zijing X, Yongli J, Yun D, Danfeng W, Yu Z. Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Anis A. Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives. POLYM-PLAST TECH MAT 2022. [DOI: 10.1080/25740881.2022.2039187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
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15
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Abdollahi S, Raoufi Z. Gelatin/Persian gum/bacterial nanocellulose composite films containing Frankincense essential oil and Teucrium polium extract as a novel and bactericidal wound dressing. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Study on techno-functional properties of cress seed gum-based composite films incorporated with cinnamon essential oil nanoemulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01381-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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18
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Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021; 13:3771. [PMID: 34771329 PMCID: PMC8588354 DOI: 10.3390/polym13213771] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/18/2022] Open
Abstract
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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Affiliation(s)
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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19
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Lu X, Zhao C, Shi H, Liao Y, Xu F, Du H, Xiao H, Zheng J. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Crit Rev Food Sci Nutr 2021; 63:2018-2041. [PMID: 34609268 DOI: 10.1080/10408398.2021.1969891] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Citrus fruits are consumed in large quantities worldwide due to their attractive aromas and taste, as well as their high nutritional values and various health-promoting effects, which are due to their abundance of nutrients and bioactives. In addition to water, carbohydrates, vitamins, minerals, and dietary fibers are important nutrients in citrus, providing them with high nutritional values. Citrus fruits are also rich in various bioactives such as flavonoids, essential oils, carotenoids, limonoids, and synephrines, which protect from various ailments, including cancer and inflammatory, digestive, and cardiovascular diseases. The composition and content of nutrients and bioactives differ significantly among citrus varieties, fruit parts, and growth stages. To better understand the nutrient and bioactive profiles of citrus fruits and provide guidance for the utilization of high-value citrus resources, this review systematically summarizes the nutrients and bioactives in citrus fruit, including their contents, structural characteristics, and potential health benefits. We also explore the composition variation in different citrus varieties, fruits parts, and growth stages, as well as their health-promoting effects and applications.
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Affiliation(s)
- Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huan Shi
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Yongcheng Liao
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Fei Xu
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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20
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Agdar GhareAghaji M, Zomordi S, Gharekhani M, Hanifian S. Effect of edible coating based on salep containing orange (
Citrus sinensis
) peel essential oil on shelf life of rainbow trout (
Oncorhynchus mykiss
) fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Shahin Zomordi
- Department of Engineering Research West Azerbaijan Agricultural and Natural Resources Research and Education Center AREEO Urmia Iran
| | - Mehdi Gharekhani
- Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran
| | - Shahram Hanifian
- Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran
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21
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Fabrication, characterization, and anti‐free radical performance of edible packaging‐chitosan film synthesized from shrimp shell incorporated with ginger essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00875-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Anis A, Pal K, Al-Zahrani SM. Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications. Polymers (Basel) 2021; 13:575. [PMID: 33672974 PMCID: PMC7917627 DOI: 10.3390/polym13040575] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/14/2021] [Accepted: 01/21/2021] [Indexed: 12/17/2022] Open
Abstract
The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.
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Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11451, Saudi Arabia;
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23
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Edible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization. COATINGS 2020. [DOI: 10.3390/coatings10111059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.
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