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Boonprab K, Chirapart A, Effendy WNA. Edible-algae base composite film containing gelatin for food packaging from macroalgae, Gracilaroid (Gracilaria fisheri). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6987-7001. [PMID: 38619109 DOI: 10.1002/jsfa.13531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 03/19/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
Abstract
BACKGROUND Conventional petroleum-based packaging films cause severe environmental problems. In the present study, bio-edible film was introduced as being safe to replace petroleum-based polymers. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract, were proposed. RESULTS Carbohydrates were the most prevalent component in fresh GF fronds. Under neutral conditions comprising 90 °C for 40 min, the structure of the extract was determined by Fourier transform infrared to be a carrageenan-like polysaccharide. Glycerol was the best plasticizer for EF formation because it had the highest tensile strength (TS). The integration of gelatin into the algal composite film with gelatin (CFG) was validated to be significant. The best casting temperatures for 2 h were 70 and 100 °C among the four tested temperatures (25, 60, 70 and 100 °C). Temperatures did not result in any significant (P ≤ 0.05) differences in any character (color values, TS, water vapor permeability, oxygen transmission, thickness and water activity), except elongation at break. Visually, the CFG had a slightly yellow appearance. The best-to-worst order of film stability in the three tested solvents was oil, distilled water (DW) and ethanol. Its stability in ethanol (0-100%), temperature of DW (30-100 °C) and pH (3-7 in DW) demonstrated inverse relationships with the concentration or different conditions, except for pH 8-10 in DW. All treatments were significantly (P ≤ 0.05) different. CONCLUSION The novel material made from polysaccharides from algae, G. fisheri, was used to improve EF. The edible sachet application is plausible from the EF. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Kangsadan Boonprab
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand
| | - Anong Chirapart
- Department of Fishery Biology, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand
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2
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Venkatesan U, Muniyan R. Review on the extension of shelf life for fruits and vegetables using natural preservatives. Food Sci Biotechnol 2024; 33:2477-2496. [PMID: 39144196 PMCID: PMC11319680 DOI: 10.1007/s10068-024-01602-3] [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: 01/09/2024] [Revised: 04/08/2024] [Accepted: 05/10/2024] [Indexed: 08/16/2024] Open
Abstract
Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health. Food safety and demand for healthy foods among consumers, the scientific community, and the food industry resulted in the exploitation of natural preservatives, which play an important role in their effectiveness, prolonged shelf life, and safety. Natural preservatives include plants, animals, and microbiological sources with polymers to extend shelf life, improve quality, and enhance food safety. This review specifically focuses on mechanism of action of natural preservatives, spoilage of fruit and vegetables, the importance of edible film and coating on fruits and vegetables.
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Affiliation(s)
- Uma Venkatesan
- School of Bio-Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India
| | - Rajiniraja Muniyan
- School of Bio-Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India
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3
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Li Y, Guo L, Wei J, Yao Y, Xu L, Zhou Z. Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance. Food Chem X 2024; 22:101417. [PMID: 38736978 PMCID: PMC11088274 DOI: 10.1016/j.fochx.2024.101417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/20/2024] [Accepted: 04/25/2024] [Indexed: 05/14/2024] Open
Abstract
Previous studies have shown that polymethoxylated flavonoids-loaded citral emulsion (PCT) can inhibit the growth and reproduction of Penicillium in citrus; however, PCT is difficult to apply to fruit preservation due to its high fluidity and volatility. Therefore, in this study, we combined PCT with chitosan (CS) to investigate the effect of a composite coating on citrus preservation. The results showed that compared to the control group, the CS-PCT group could effectively reduce the decay rate and maintain moisture availability, color difference, and hardness. Moreover, the contents of nonenzymatic antioxidants and volatile substances with antimicrobial activity were better preserved. In addition, the activities of related antioxidant enzymes were greater in the treatment group, and the expression of the corresponding enzyme-encoding genes was upregulated. Consequently, CS-PCT treatment could effectively maintain fruit quality and improve the resistance of citrus fruits during storage; moreover, it can be considered a nontoxic and efficient citrus preservative.
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Affiliation(s)
- Yurong Li
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China
- Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Beibei District, Chongqing 400715, China
| | - Long Guo
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China
- Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Beibei District, Chongqing 400715, China
| | - Juanjuan Wei
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China
- Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Beibei District, Chongqing 400715, China
| | - Yijun Yao
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China
- Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Beibei District, Chongqing 400715, China
| | - Li Xu
- College of Sericulture, Textile and Biomass Sciences, Southwest University, Beibei District, Chongqing 400715, China
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China
- The Southwest Institute of Fruits Nutrition, Banan District, Chongqing 400054, China
- Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River (Ministry of Education), Beibei District, Chongqing 400715, China
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Lindi AM, Gorgani L, Mohammadi M, Hamedi S, Darzi GN, Cerruti P, Fattahi E, Moeini A. Fenugreek seed mucilage-based active edible films for extending fresh fruit shelf life: Antimicrobial and physicochemical properties. Int J Biol Macromol 2024; 269:132186. [PMID: 38723815 DOI: 10.1016/j.ijbiomac.2024.132186] [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: 03/19/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/30/2024]
Abstract
Trigonella foenum-graecum, known as fenugreek, belongs to the leguminous family of wild growth in Western Asia, Europe, the Mediterranean, and Asia; its ripe seeds contain a pool of bioactive substances with great potential in the food industry and medicine. In this study, fenugreek seed mucilage (FSM) was extracted and characterized in its structural properties by X-ray diffraction, nuclear magnetic resonance, and high-performance liquid chromatography. Then, the applicability of FSM as an antimicrobial agent was demonstrated via the development of novel, active, edible FSM-based biofilms containing carboxymethyl cellulose and rosemary essential oil (REO). Incorporating REO in the biofilms brought about specific changes in Fourier-transform infrared spectra, affecting thermal degradation behavior. Scanning electron microscopy and atomic force microscopy morphography showed an even distribution of REO and smoother surfaces in the loaded films. Besides, the solubility tests evidenced a reduction in water solubility with increasing REO concentration from 1 to 3 wt%. The biological assay evidenced the antimicrobial activity of REO-loaded biofilms against Staphylococcus aureus and Escherichia coli. Finally, whole apples were dip-coated with FSM-based solutions to showcase future edible systems. The REO-loaded biofilms extended the shelf life of apples to 30 days, demonstrating their potential for sustainable and active coatings.
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Affiliation(s)
- Ali Mohammadi Lindi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Leila Gorgani
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Maedeh Mohammadi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Sepideh Hamedi
- Department of Bio-refinery, Faculty of New Technologies Engineering, Shahid Beheshti University, Tehran, Iran
| | - Ghasem Najafpour Darzi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB) - CNR, Via Gaetano Previati, 1/E, 23900 Lecco, Italy
| | - Ehsan Fattahi
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Arash Moeini
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
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5
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Nitikornwarakul C, Wangpradid R, Rakkapao N. Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch-Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life. Polymers (Basel) 2024; 16:1375. [PMID: 38794568 PMCID: PMC11124971 DOI: 10.3390/polym16101375] [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: 03/29/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigates natural-based blends of glutinous rice starch (GRS) and chitosan (CS), varying their molar composition (0:100, 30:70, 50:50, 70:30, and 100:0) to explore their interaction dynamics. Our findings illustrate the versatility of these blends in solution and film forms, offering applications across diverse fields. Our objective is to understand their impact on coatings designed to extend the post-harvest shelf life of mangoes. Results reveal that increasing chitosan content in GRS/CS blends enhances mechanical strength, hydrophobicity, and resistance to Colletotrichum gloeosporioides infection, a common cause of mango anthracnose. These properties overcome limitations of GRS films. Advanced techniques, including FTIR analysis and stereo imaging, confirmed robust interaction between GRS/CS blend films and mango cuticles, improving coverage with higher chitosan content. This comprehensive coverage reduces mango dehydration and respiration, thereby preserving quality and extending shelf life. Coating with a GRS/CS blend containing at least 50% chitosan effectively prevents disease progression and maintains quality over a 10-day storage period, while uncoated mangoes fail to meet quality standards within 2 days. Moreover, increasing the starch proportion in GRS/CS blends enhances film density, optical properties, and reduces reliance on acidic solvents, thereby minimizing undesirable changes in product aroma and taste.
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Affiliation(s)
- Chawakwan Nitikornwarakul
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Rodjanawan Wangpradid
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
| | - Natthida Rakkapao
- Department of Applied Chemistry, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand
- Membrane Science and Technology Research Center, Faculty of Science, Prince of Songkla University, Hat Yai Campus, Songkhla 90110, Thailand
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6
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Silva M, Ramos AC, Lidon FJ, Reboredo FH, Gonçalves EM. Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach. Foods 2024; 13:1464. [PMID: 38790763 PMCID: PMC11120248 DOI: 10.3390/foods13101464] [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: 04/09/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.
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Affiliation(s)
- Mafalda Silva
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
| | - Ana Cristina Ramos
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando J. Lidon
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando H. Reboredo
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Elsa M. Gonçalves
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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7
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Chew ZL, Koh QQ, Chu EE, Kua YL, Gan S, Tan KW, Lee TZE. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation. Int J Biol Macromol 2024; 267:131201. [PMID: 38554921 DOI: 10.1016/j.ijbiomac.2024.131201] [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: 10/21/2023] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.
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Affiliation(s)
- Zhi Ling Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Qi Qi Koh
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Eng Eng Chu
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Yin Leng Kua
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China.
| | - Suyin Gan
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, 43500 Semenyih, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
| | - Terri Zhuan Ean Lee
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
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8
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Zou Y, Shi Y, Wang T, Ji S, Zhang X, Shen T, Huang X, Xiao J, Farag MA, Shi J, Zou X. Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13339. [PMID: 38578165 DOI: 10.1111/1541-4337.13339] [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: 12/27/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.
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Affiliation(s)
- Yucheng Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Yongqiang Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tianxing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xinai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Universidade de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo P.B., Egypt
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. 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. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [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: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
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.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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Khajeh N, Mohammadi Nafchi A, Nouri L. Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips. Food Sci Nutr 2024; 12:3282-3294. [PMID: 38726437 PMCID: PMC11077239 DOI: 10.1002/fsn3.3995] [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: 09/18/2023] [Revised: 01/06/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips. The chemical compositions of ZE and TE were initially identified, and their antioxidant and antimicrobial activities were investigated. ZE consisted mainly of carvacrol (26.26%), p-cymene (21.50%), thymol (18.05%), and linalool (11.31%), and those of TE comprised p-allylanisole (81.92%), β-Ocimene E (8.06%), and β-Ocimene Z (5.35%). Afterwards, a Zedo gum active coating (1% v/w) containing 1% (v/v) essential oil was prepared, and the produced coating solutions were used to soak the potato strips for 5 min. The coated potatoes were kept fresh in a refrigerator for 9 days, and their quality characteristics were examined every 3 days. The results show that the weight loss, browning index, total microbial count, and mold and yeast counts in the strips increased during 9 days of cold storage, and hardness decreased (p < .05). However, the coatings of strips, especially those containing essential oils, reduced the intensity of changes in moisture, color, and hardness, increased microbial stability, and maintained the sensory acceptance of strips compared with the uncoated sample (control). Finally, this study demonstrated that the quality and shelf life of fresh potato strips can be improved by using active coatings based on Zedo gum containing ZE and TE (especially ZE).
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Affiliation(s)
- Niyoosha Khajeh
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Leila Nouri
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
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11
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Cruz RMS, Rainer B, Wagner I, Krauter V, Janalíková M, Vicente AA, Vieira JM. Valorization of Cork Stoppers, Coffee-Grounds and Walnut Shells in the Development and Characterization of Pectin-Based Composite Films: Physical, Barrier, Antioxidant, Genotoxic, and Biodegradation Properties. Polymers (Basel) 2024; 16:1053. [PMID: 38674972 PMCID: PMC11053454 DOI: 10.3390/polym16081053] [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: 02/20/2024] [Revised: 04/05/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films' genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films' characteristics. The results showed that those films were thicker (0.487 ± 0.014 mm to 0.572 ± 0.014 mm), more opaque (around 100%), darker (L* = 25.30 ± 0.78 to 33.93 ± 0.84), and had a higher total phenolic content (3.17 ± 0.01 mg GA/g to 4.24 ± 0.02 mg GA/g). On the other hand, the films incorporated only with cork showed higher values of elongation at break (32.24 ± 1.88% to 36.30 ± 3.25%) but lower tensile strength (0.91 ± 0.19 MPa to 1.09 ± 0.08 MPa). All the films presented more heterogeneous and rougher microstructures than the pectin film. This study also revealed that the developed films do not contain DNA-reactive substances and that they are biodegradable in soil and seawater. These positive properties could subsequently make the developed films an interesting eco-friendly food packaging solution that contributes to the valorization of organic waste and by-products, thus promoting the circular economy and reducing the environmental impact of plastic materials.
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Affiliation(s)
- Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Bernhard Rainer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1100 Vienna, Austria; (B.R.); (I.W.); (V.K.)
| | - Isabella Wagner
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1100 Vienna, Austria; (B.R.); (I.W.); (V.K.)
| | - Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, University of Applied Sciences, 1100 Vienna, Austria; (B.R.); (I.W.); (V.K.)
| | - Magda Janalíková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic;
| | - António A. Vicente
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (A.A.V.); (J.M.V.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Jorge M. Vieira
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (A.A.V.); (J.M.V.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
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12
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Trotta F, Da Silva S, Massironi A, Mirpoor SF, Lignou S, Ghawi SK, Charalampopoulos D. Advancing Food Preservation: Sustainable Green-AgNPs Bionanocomposites in Paper-Starch Flexible Packaging for Prolonged Shelf Life. Polymers (Basel) 2024; 16:941. [PMID: 38611199 PMCID: PMC11013251 DOI: 10.3390/polym16070941] [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: 03/01/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
In the pursuit of enhancing food packaging, nanotechnology, particularly green silver nanoparticles (G-AgNPs), have gained prominence for its remarkable antimicrobial properties with high potential for food shelf-life extension. Our study aims to develop corn starch-based coating materials reinforced with G-AgNPs. The mechanical properties were examined using a uniaxial tensile tester, revealing that starch coated with the highest G-AgNPs concentration (12.75 ppm) exhibited UTS of 87.6 MPa compared to 48.48 MPa of control paper, a significant (p < 0.02) 65% increase. The assessment of the WVP showcased a statistical reduction in permeability by up to 8% with the incorporation of the hydrophobic layer. Furthermore, antibacterial properties were assessed following ISO 22196:2011, demonstrating a strong and concentration-dependent activity of G-AgNPs against E. coli. All samples successfully disintegrated in both simulated environments (soil and seawater), including samples presenting G-AgNPs. In the food trial analysis, the presence of starch and G-AgNPs significantly reduced weight loss after 6 days, with cherry tomatoes decreasing by 8.59% and green grapes by 6.77% only. The results of this study contribute to the advancement of environmentally friendly packaging materials, aligning with the UN sustainable development goals of reducing food waste and promoting sustainability.
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Affiliation(s)
- Federico Trotta
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Sidonio Da Silva
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Alessio Massironi
- Metalchemy Limited, 71-75 Shelton Street, London WC2H 9JQ, UK; (S.D.S.); (A.M.)
| | - Seyedeh Fatemeh Mirpoor
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Sameer Khalil Ghawi
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, UK; (S.F.M.); (S.L.); (S.K.G.); (D.C.)
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13
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Hassan F, Mu B, Yang Y. Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review. Int J Biol Macromol 2024; 261:129628. [PMID: 38272415 DOI: 10.1016/j.ijbiomac.2024.129628] [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: 09/06/2023] [Revised: 12/17/2023] [Accepted: 01/18/2024] [Indexed: 01/27/2024]
Abstract
Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.
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Affiliation(s)
- Faqrul Hassan
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Bingnan Mu
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Yiqi Yang
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States; Department of Biological Systems Engineering, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States.
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14
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Pinheiro JC, Silva LJV, Lopes BKA, Ferreira NL, Fonseca KS, de Brito FAL, da Silva TGF, Brito AMSS, de Lima Silva ID, Vinhas GM, do Nascimento Simões A. Effects of cactus pear clone harvest seasons and times on the physicochemical and technological properties of resulting mucilage and biopolymeric films. Int J Biol Macromol 2024; 257:128374. [PMID: 38052289 DOI: 10.1016/j.ijbiomac.2023.128374] [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: 06/22/2023] [Revised: 11/04/2023] [Accepted: 11/21/2023] [Indexed: 12/07/2023]
Abstract
Cactus pear cladodes, clones 'Miúda' (MIU) and 'Orelha de Elefante Mexicana' (OEM) were harvested at 6 am and 8 pm during the rainy-dry, dry and rainy seasons to evaluate the effect of type of clone and harvest seasons on the physicochemical and technological properties of mucilage as well as the optical, physicochemical, mechanical, thermal and microstructural characteristics of the films obtained. The mucilage of the OEM clone presented a higher content of phenolic compounds, compared to the Nopalea genus, regardless of the season and time of harvest. Furthermore, the dry period resulted in higher carbohydrate levels, regardless of the harvest time. The biopolymeric films produced from the OEM clone harvested in the rainy season and rainy-dry transition showed darker color, better mechanical properties, water barrier, compact microstructure and thermal stability when compared to the MIU clone. Furthermore, harvesting at 6 am provided improvements in the mechanical conditions, permeability and thermal stability of the films of both types of clones studied. These results showed strong environmental modulation, naturally incorporating important macromolecules such as carbohydrates and phenolic compounds, used in the industry in the production of nutraceutical foods, into the mucilage. Furthermore, harvesting cladodes at 6 am in the rainy and transitional (rainy-dry) periods provided better quality biopolymeric films and/or coatings.
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Affiliation(s)
| | | | | | - Natanael Lucena Ferreira
- Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil
| | - Kelem Silva Fonseca
- Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil
| | - Fred Augusto Lourêdo de Brito
- Federal Rural University of the Semi-arid, Mossoró, Rio Grande do Norte, Brazil; Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil
| | | | | | - Ivo Diego de Lima Silva
- Federal University of Pernambuco, Department of Chemical and Engineering, Recife, PE, Brazil
| | - Glória Maria Vinhas
- Federal University of Pernambuco, Department of Chemical and Engineering, Recife, PE, Brazil
| | - Adriano do Nascimento Simões
- Federal Rural University of the Semi-arid, Mossoró, Rio Grande do Norte, Brazil; Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil.
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15
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Hernández-Pinto FJ, Miranda-Medina JD, Natera-Maldonado A, Vara-Aldama Ó, Ortueta-Cabranes MP, Vázquez Del Mercado-Pardiño JA, El-Aidie SAM, Siddiqui SA, Castro-Muñoz R. Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations. Int J Biol Macromol 2024; 259:129309. [PMID: 38216021 DOI: 10.1016/j.ijbiomac.2024.129309] [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: 08/18/2023] [Revised: 01/05/2024] [Accepted: 01/05/2024] [Indexed: 01/14/2024]
Abstract
Arabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last 2-3 years, identifying that the type of method, extraction source, AX physicochemical properties and pre-treatment conditions are the main factors influencing the recovery yield. Alkaline extraction is among the most used methods nowadays, mostly due to its simplicity and high recovery yield. Concurrently, recovered AXs applied in food applications is timely reviewed, such as potential bread ingredient, prebiotic and as a wall material for probiotic encapsulation, in beer and non-alcoholic beverage manufacturing, complementary ingredient in bakery products and cookies, improvers in Chinese noodles, 3D food printing and designing of nanostructures for delivery platforms.
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Affiliation(s)
- Fernanda Jimena Hernández-Pinto
- Tecnologico de Monterrey, Campus Querétaro. Av. Epigmenio González 500, Tecnológico, 76130 Santiago de Querétaro, Qro., Mexico
| | - Juan Daniel Miranda-Medina
- Tecnologico de Monterrey, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45138, Jalisco, Mexico
| | - Abril Natera-Maldonado
- Tecnologico de Monterrey, Campus Chihuahua, Av. H Colegio Militar 4700, Nombre de Dios, Chihuahua, Chih., Mexico
| | - Óscar Vara-Aldama
- Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico
| | - Mary Pily Ortueta-Cabranes
- Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico
| | | | - Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 11/12 Narutowicza St., 80-233 Gdansk, Poland.
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16
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Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [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: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
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Affiliation(s)
| | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
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17
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Kaur N, Somasundram C, Razali Z, Mourad AHI, Hamed F, Ahmed ZFR. Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation. Polymers (Basel) 2024; 16:242. [PMID: 38257041 PMCID: PMC10821446 DOI: 10.3390/polym16020242] [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: 12/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), AV (100%), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5%, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life.
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Affiliation(s)
- Navjot Kaur
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Chandran Somasundram
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Abdel-Hamid I. Mourad
- Department of Mechanical and Aerospace Engineering, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Zienab F. R. Ahmed
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
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18
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Baysal G. Sustainable polylactic acid spunlace nonwoven fabrics with lignin/zinc oxide/water-based polyurethane composite coatings. Int J Biol Macromol 2024; 254:127678. [PMID: 38287583 DOI: 10.1016/j.ijbiomac.2023.127678] [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: 08/25/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 01/31/2024]
Abstract
In this paper, polylactic acid spunlace nonwoven fabrics were coated with lignin/zinc oxide/water-based polyurethane composite formulations, including five different ratios of lignin and zinc oxide, via a film applicator and thermally cured. The coated and thermally cured nonwoven fabrics were tested in terms of color values, tensile strength, abrasion resistance, ultraviolet protection, hydrophobicity, antibacterial activity, air, and vapor permeability properties. Characterization studies were conducted by FTIR, DSC, TGA, XRD, and SEM. The ultraviolet protection factor of 215.47 and a water contact angle of 90.27° were obtained with the fabric coated with WPU-1:5 formulation. Nonwoven fabric coated with the WPU-1:5 formulation showed evident antibacterial activity against S. aureus and E. coli bacteria as 89 % and 100 %, respectively. With the addition of lignin/ZnO into water-based polyurethane coating paste, PLA nonwoven fabric exhibited improved antibacterial activity, tensile strength, abrasion resistance, and ultraviolet light protection performance. However, composite coatings decreased air and vapor permeability and hydrophobicity of fabrics, but acceptable results were obtained. The results indicate that polylactic acid nonwoven fabrics, when treated with lignin/ZnO/WPU composite coatings, exhibit enhanced mechanical and functional properties, rendering them promising for applications in protective medical textiles.
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Affiliation(s)
- Gülçin Baysal
- Eskişehir Technical University Rectorate, 26555 Eskişehir, Turkey.
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19
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Kulawik P, Jamróz E, Tkaczewska J, Vlčko T, Zając M, Guzik P, Janik M, Tadele W, Golian J, Milosavljević V. Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and -20 °C. Int J Biol Macromol 2024; 254:127865. [PMID: 37939757 DOI: 10.1016/j.ijbiomac.2023.127865] [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: 08/10/2023] [Revised: 10/03/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at -20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5-2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.
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Affiliation(s)
- Piotr Kulawik
- Department of Animal Products Processing, 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
| | - Joanna Tkaczewska
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Tomáš Vlčko
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Marzena Zając
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Paulina Guzik
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland
| | - Wondyfraw Tadele
- Department of Animal Products Processing, University of Agriculture, Balicka 122, PL-30-149, Kraków, Poland; Department of Food Engineering, Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, Ethiopia
| | - Jozef Golian
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949-76, Nitra, Slovakia
| | - Vedran Milosavljević
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic
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20
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Vosough Kia M, Ehsani M, Hosseini SE, Asadi GH. Fabrication and characterization of transparent nanocomposite films based on poly (lactic acid)/polyethylene glycol reinforced with nano glass flake. Int J Biol Macromol 2024; 254:127473. [PMID: 37858646 DOI: 10.1016/j.ijbiomac.2023.127473] [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: 08/06/2023] [Revised: 10/13/2023] [Accepted: 10/14/2023] [Indexed: 10/21/2023]
Abstract
Developing new biodegradable packaging with superior properties and advanced functionalities is one of the most emerging research areas of interest in food packaging. In this study, PLA/PEG-based nanocomposite films incorporated with different amounts of nano glass flake (NGF) (0, 0.5, 1, and 2 phr) were fabricated via casting solution for applications in food packaging. The ATR-FTIR displayed no chemical interaction between the PLA/PEG-based matrix and NGF particles. The scanning electron microscopy (SEM) observations exhibited a relatively smooth and homogeneous surface without defects. Incorporation of the NGF into the PLA/PEG-based matrix did not affect the color and opacity of the fabricated films. The prepared nanocomposite films were highly transparent and exhibited superior properties such as increased hydrophobicity, appreciable oxygen barrier properties, and enhanced thermal stability. Dynamic mechanical thermal analysis (DMTA) and differential scanning calorimetry (DSC) analysis confirmed the existence of a single glass-transition temperature (Tg) as evidence of miscibility. According to the research results, the PLA/PEG/NGF1 nanocomposite film significantly offered the best overall performance. This work has developed new insight into the potential application of nano glass flakes in food packaging.
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Affiliation(s)
- Mahboubeh Vosough Kia
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Morteza Ehsani
- Department of Polymer and Textile, South Tehran Branch, Islamic Azad University, Tehran, Iran; Department of Plastics, Iran Polymer and Petrochemical Institute (IPPI), Tehran, Iran.
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholam Hassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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21
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Mueller E, Hoffmann TG, Schmitz FRW, Helm CV, Roy S, Bertoli SL, de Souza CK. Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging. Int J Biol Macromol 2024; 256:128436. [PMID: 38016616 DOI: 10.1016/j.ijbiomac.2023.128436] [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: 05/15/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.
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Affiliation(s)
- Eduarda Mueller
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil; Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | | | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation - Embrapa Florestas, Ribeira Road, Colombo 83411-000, Brazil
| | - Swarup Roy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil.
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22
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Singh AK, Pal P, Pandey B, Goksen G, Sahoo UK, Lorenzo JM, Sarangi PK. Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges. Food Chem X 2023; 20:100910. [PMID: 38144773 PMCID: PMC10740092 DOI: 10.1016/j.fochx.2023.100910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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Affiliation(s)
- Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad, Road, Lucknow 226028, India
| | - Brijesh Pandey
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
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23
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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24
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Yaashikaa PR, Kamalesh R, Senthil Kumar P, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Res Int 2023; 173:113366. [PMID: 37803705 DOI: 10.1016/j.foodres.2023.113366] [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: 05/20/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.
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Affiliation(s)
- P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India.
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
| | - Gayathri Rangasamy
- School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research and Development & Department of Civil Engineering, Chandigarh University, Gharuan, Mohali, Punjab 140413, India
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25
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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26
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Venkatachalam K, Ieamkheng S, Noonim P, Lekjing S. Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage. Foods 2023; 12:3691. [PMID: 37835344 PMCID: PMC10572239 DOI: 10.3390/foods12193691] [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: 09/12/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF's significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0-3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand or (K.V.); (P.N.)
| | - Supaporn Ieamkheng
- Division of Plant Production Technology, Faculty of Agriculture and National Resources, Rajamangala University of Technology Tawan-ok, Bang Pra, Si Racha, Chonburi 20110, Thailand;
| | - Paramee Noonim
- Faculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand or (K.V.); (P.N.)
| | - Somwang Lekjing
- Faculty of Innovative Agriculture and Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand or (K.V.); (P.N.)
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27
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Thakur N, Raposo A. Development and application of fruit and vegetable based green films with natural bio-actives in meat and dairy products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6167-6179. [PMID: 37148159 DOI: 10.1002/jsfa.12686] [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: 12/15/2022] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/07/2023]
Abstract
In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by-products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well-researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano-emulsions, radio-sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above-mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio-additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Neha Thakur
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
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28
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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29
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Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
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30
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Petraru A, Amariei S. A Novel Approach about Edible Packaging Materials Based on Oilcakes-A Review. Polymers (Basel) 2023; 15:3431. [PMID: 37631488 PMCID: PMC10459708 DOI: 10.3390/polym15163431] [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: 07/29/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers' dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate waste in the food supply chain. The packaging of food is essential to preserve the food's properties, extend its shelf life and offer nutritional information. Food products are packaged in various materials of which the most used are plastics, but they have a negative impact on the environment. Various efforts have been made to address this situation, but unfortunately, this includes recycling rather than replacing them with sustainable solutions. There is a trend toward edible packaging materials with more additional functions (antioxidant, antimicrobial and nutritional properties). Edible packaging is also a sustainable solution to avoid food waste and environment pollution. Oilcakes are the principal by-products obtained from the oil extraction process. These by-products are currently underused as animal feed, landfilling or compost. Because they contain large amounts of valuable compounds and are low-cost ingredients, they can be used to produce materials suitable for food packaging. This review covers the recent developments in oilcake-based packaging materials. Special emphasis is placed on the study of materials and technologies that can be used to make edible film in order to research the most suitable ways of developing oilcake-based film that can be consumed simultaneously with the product. These types of materials do not exist on the market.
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Affiliation(s)
- Ancuţa Petraru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
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Matloob A, Ayub H, Mohsin M, Ambreen S, Khan FA, Oranab S, Rahim MA, Khalid W, Nayik GA, Ramniwas S, Ercisli S. A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns. ACS OMEGA 2023; 8:28932-28944. [PMID: 37599927 PMCID: PMC10433350 DOI: 10.1021/acsomega.3c03459] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 07/21/2023] [Indexed: 08/22/2023]
Abstract
Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.
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Affiliation(s)
- Anam Matloob
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Hudda Ayub
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Muhammad Mohsin
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Abdul Rahim
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Government
Degree College Shopian Gagran 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab India
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
- HGF
Agro, Ata Teknokent, TR-25240 Erzurum, Turkey
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Borges MM, Simões AS, Miranda C, Sales H, Pontes R, Nunes J. Microbiological Assessment of White Button Mushrooms with an Edible Film Coating. Foods 2023; 12:3061. [PMID: 37628059 PMCID: PMC10515315 DOI: 10.3390/foods12163061] [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: 06/30/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
The development of edible coatings incorporating bioextracts from mushrooms native to Portuguese forests aims to enhance the value of the endogenous forest and mycological resources by harnessing their potential as a source of antimicrobial and antioxidant compounds. Edible coatings represent an important pathway to decreasing food waste and contributing to implementing a circular bioeconomy. The coating should result in product valorization through improved preservation/conservation, increased shelf life, as well as enhancement of its antioxidant and enzymatic properties. To evaluate the effectiveness of an edible coating on fungal food matrices, a 14-day shelf-life study was conducted, wherein both coated and untreated mushrooms were examined under controlled storage temperatures of 4 °C and 9.3 °C. Agaricus bisporus was chosen as the food matrix for its bioeconomy significance, and Pleurotus eryngii was selected for the preparation of the food-based coating due to its profile of bioactive compounds. Microbiological analysis and physicochemical monitoring were conducted on the food matrices and the coating. Coated mushrooms had less mass loss and color change, and had better texture after 14 days. Microbiological analysis revealed that the coating had no antimicrobial activity. Overall, the coating improved the shelf life of the coated mushrooms but had less effect on the microbial community.
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Affiliation(s)
- Margarida Machado Borges
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Ana Sofia Simões
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Carla Miranda
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Hélia Sales
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - Rita Pontes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
| | - João Nunes
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal; (A.S.S.); (C.M.); (H.S.); (R.P.); (J.N.)
- BLC3 Evolution Lda, Rua Nossa Senhora da Conceição n2, 3405-155 Oliveira do Hospital, Portugal
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Rathee P, Sehrawat R, Rathee P, Khatkar A, Akkol EK, Khatkar S, Redhu N, Türkcanoğlu G, Sobarzo-Sánchez E. Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4793. [PMID: 37445107 PMCID: PMC10343617 DOI: 10.3390/ma16134793] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 07/15/2023]
Abstract
The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer's health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.
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Affiliation(s)
- Priyanka Rathee
- Faculty of Pharmaceutical Sciences, Baba Mastnath University, Rohtak 124021, India;
| | - Renu Sehrawat
- School of Medical and Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | - Pooja Rathee
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Anurag Khatkar
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Esra Küpeli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Sarita Khatkar
- Vaish Institute of Pharmaceutical Education and Research, Rohtak 124001, India;
| | - Neelam Redhu
- Department of Microbiology, Maharshi Dayanand University, Rohtak 124001, India;
| | - Gizem Türkcanoğlu
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Eduardo Sobarzo-Sánchez
- Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330507, Chile
- Department of Organic Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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Moura-Alves M, Esteves A, Ciríaco M, Silva JA, Saraiva C. Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat. Foods 2023; 12:2308. [PMID: 37372519 DOI: 10.3390/foods12122308] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
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Affiliation(s)
- Márcio Moura-Alves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Alexandra Esteves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Maria Ciríaco
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - José A Silva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Cristina Saraiva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
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Abd El‐Ghany NA, Abu Elella MH. Overview of Different Materials Used in Food Production. MATERIALS SCIENCE AND ENGINEERING IN FOOD PRODUCT DEVELOPMENT 2023:1-25. [DOI: 10.1002/9781119860594.ch1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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36
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [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: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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Suriati L. Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1104498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Siamese orange fruit is very popular today, driven by the increasing public demand or healthy food. Siamese oranges contain bioactive phenolic compounds, carotenoids, vitamins, minerals, and fiber which are good for health. The weakness of Siamese oranges is their quality declines quickly and their short shelf life. Postharvest handling with the application of coatings from natural ingredients to extend the shelf life of orange fruits is currently needed to reduce the use of synthetic materials. Natural ingredients that have the potential to be used as base materials for coatings are konjac tubers because they contain glucomannan polysaccharides and bioactive compounds that can form coatings. The purpose of this study was to determine the effect of nanocoating-konjacon the shelf life of Siamese oranges. The research began with the preparation of the nanocoating-konjac formula as the main ingredient of the nanocoating and the application of the nano coating-konjac on the surface of Siamese oranges. This study used a completely randomized two-factor design, namely nanocoating-konjac application (without coating, coating, and nanocoating) and storage time (0, 5, 10, and 15 days), three replications. Variables observed: Weight loss, number of damaged fruits, color, texture, acidity, total soluble solids, water content, vitamin C, and total plate count. The data obtained was tested for diversity with SPSS, if it shows differences the test is continued with Duncan's Multiple Range Test. The conclusion of this research is the application of nanocoating-konjac, coating-konjac and without coating on Siamese oranges to determine the effect of weight loss, number of damaged fruits, color, texture, acidity, total dissolved solids, water content, vitamin C, and total plate count during storage. This research recommends that the application of nanocoating-konjac as postharvest handling can extend the shelf life of Siamese oranges until the 10th days.
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Safakas K, Giotopoulou I, Giannakopoulou A, Katerinopoulou K, Lainioti GC, Stamatis H, Barkoula NM, Ladavos A. Designing Antioxidant and Antimicrobial Polyethylene Films with Bioactive Compounds/Clay Nanohybrids for Potential Packaging Applications. Molecules 2023; 28:molecules28072945. [PMID: 37049708 PMCID: PMC10095763 DOI: 10.3390/molecules28072945] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
In the present work, direct incorporation of bioactive compounds onto the surface and interlayer of nanoclays before their incorporation into the final polymeric film was conducted, based on a green methodology developed by our group that is compatible with food packaging. This will lead to the higher thermal stability and the significant reduction of the loss of activity of the active ingredients during packaging configuration. On this basis, the essential oil (EO) components carvacrol (C), thymol (T) as well as olive leaf extract (OLE), which is used for the first time, were incorporated onto organo-modified montmorillonite (O) or inorganic bentonite (B) through the evaporation/adsorption method. The prepared bioactive nanocarriers were further mixed with low-density polyethylene (LDPE), via melt compounding, in order to prepare films for potential use as fresh fruit and vegetable packaging material. Characterization of the bioactive nanocarriers and films were performed through XRD, TGA, tensile, antimicrobial and antioxidant tests. Films with organically modified montmorillonite loaded with carvacrol (OC), thymol (OT) and olive leaf extract (OOLE) at 5% wt. showed better results in terms of mechanical properties. The films with polyethylene and organically modified montmorillonite loaded with carvacrol or thymol at 20% wt. (PE_OC20 and PE_OT20), as well as with olive leaf extract at 5 or 10 %wt., clay:bioactive substance ratio 1:0.5 and 10% compatibilizer (PE_OOLE5_MA10 and PE_OOLE10_MA10) exhibited the highest antioxidant activity. The resulting films displayed outstanding antimicrobial properties against Gram-negative Escherichia coli (E. coli) with the best results appearing in the films with 10% OC and OT.
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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Wu J, Song G, Huang R, Yan Y, Li Q, Guo X, Shi X, Tian Y, Wang J, Wang S. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation. Food Chem 2023; 418:135871. [PMID: 36958184 DOI: 10.1016/j.foodchem.2023.135871] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023]
Abstract
For food preservation, the packaging film needs to have higher antibacterial activity in initial phase and keep longer activity. In this study, cinnamaldehyde (CA) and its sulfobutyl ether-β-cyclodextrin inclusion complex (CA/S) were used to fabricate fish gelatin antibacterial composite films. The addition enhanced the elongation at break and light barrier property of the films. Film forming solution incorporated with CA and CA/S presented the most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.43 ± 1.11% in initial period and still 82.97 ± 4.55% at 72 h. Further, the packaging solution of gelatin combined CA and CA/S effectively inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 10 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish muscle. This work provided a promising food packaging system with antimicrobial and environmentally friendly.
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Affiliation(s)
- Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
| | - Gaojie Song
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Ruyang Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Yongyong Yan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Qingxiang Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Xiaoban Guo
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Xiaodan Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Yongqi Tian
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Jianhua Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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Performance tuning of chitosan-based membranes by protonated 2-Pyrrolidone-5-carboxylic acid-sulfolane DES for effective water/ethanol separation by pervaporation. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.01.049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Vasiliauskaite A, Mileriene J, Kasparaviciene B, Aleksandrovas E, Songisepp E, Rud I, Axelsson L, Muizniece-Brasava S, Ciprovica I, Paskevicius A, Aksomaitiene J, Gabinaitiene A, Uljanovas D, Baliukoniene V, Lutter L, Malakauskas M, Serniene L. Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance. Microorganisms 2023; 11:microorganisms11030557. [PMID: 36985131 PMCID: PMC10054584 DOI: 10.3390/microorganisms11030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Lars Axelsson
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Algimantas Paskevicius
- Laboratory of Biodeterioration, Research Nature Research Centre, Akademijos Str. 2, LT-08412 Vilnius, Lithuania
| | - Jurgita Aksomaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ausra Gabinaitiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dainius Uljanovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Violeta Baliukoniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
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Beyond brewing: β-acid rich hop extract in the development of a multifunctional polylactic acid-based food packaging. Int J Biol Macromol 2023; 228:23-39. [PMID: 36565824 DOI: 10.1016/j.ijbiomac.2022.12.191] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/08/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Hops' (Humulus lupulus L.) phytochemicals are well known for their bioactivity. In the present study, the functional properties of hop extract rich in β-acids, as potassium-salts structures (KBA), were investigated to develop a sustainable active food packaging. Polylactic acid (PLA)-based sheets were incorporated with increasing concentrations of hop extract (0.1-5 % w/w in terms of KBA) and characterized through performance and bioactive properties. KBA-added sheets presented decreased crystallinity and affected mechanical and thermal properties, especially with higher KBA amounts. The sheets' surface hydrophobicity gradually decreased by KBA-extract addition, while the water vapor permeability was not affected. A Fickian diffuse behavior and a better fit to application in fatty foods were observed during release tests. UV-blocking and antioxidant properties were improved by KBA incorporation. Furthermore, results from antibacterial assays revealed great susceptibility of Staphylococcus aureus and Listeria monocytogenes towards sheets added with 5 % of KBA. Moreover, the atomic force microscopy (AFM) observations revealed that KBA led to strong effects on the cell membranes of both bacteria, including disruption of membrane integrity and cell death. Therefore, this study is a sign of great prospects of hop β-acids use, as KBA compound, in the production of sustainable active packaging for safe food shelf-life extension.
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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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Bhatia S, Al-Harrasi A, Ullah S, Al-Azri MS, Bekhit AEDA, Karam L, Albratty M, Aldawsari MF, Anwer MK. Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films. Foods 2023; 12:foods12020364. [PMID: 36673455 PMCID: PMC9857393 DOI: 10.3390/foods12020364] [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: 10/02/2022] [Revised: 11/14/2022] [Accepted: 12/27/2022] [Indexed: 01/15/2023] Open
Abstract
In the present work, ginger essential oil (GEO) loaded chitosan (CS) based films incorporated with varying concentrations of gelatin (GE) were fabricated and dried at different conditions (25 °C and 45 °C). The physio-chemical, mechanical and antioxidant potential of the films were determined. Films dried at 45 °C showed better physical attributes and less thickness, swelling degree (SD), moisture content, water vapor permeability (WVP), more transparency, and better mechanical characteristics. Fourier transform infrared spectroscopy (FTIR) revealed the chemical composition and interaction between the functional groups of the film components. X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) findings revealed that samples dried at 45 °C had more crystalline structure, were thermally stable, and smoother. Antioxidant results showed that films dried at low temperature showed comparatively more (p < 0.0001) antioxidant activity. Additionally, an increase in gelatin concentration improved the tensile strength and swelling factor (p < 0.05), however, had no significant impact on other parameters. The overall results suggested better characteristics of GEO-loaded CS-GE based edible films when dried at 45 °C.
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Affiliation(s)
- Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- School of Health Science, University of Petroleum and Energy Studies, Prem Nagar, Dehradun 248007, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- Correspondence: (S.B.); (A.A.-H.)
| | - Sana Ullah
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | - Mohammed Said Al-Azri
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | | | - Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Mohammed Albratty
- Department of Pharmaceutical Chemistry and Pharmacognosy, College of Pharmacy, Jazan University, P.O. Box 114, Jazan 45142, Saudi Arabia
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Md. Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
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New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02983-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Wypij M, Trzcińska-Wencel J, Golińska P, Avila-Quezada GD, Ingle AP, Rai M. The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers' perception. Front Chem 2023; 10:1106230. [PMID: 36704616 PMCID: PMC9871319 DOI: 10.3389/fchem.2022.1106230] [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: 11/23/2022] [Accepted: 12/27/2022] [Indexed: 01/12/2023] Open
Abstract
Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers' perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.
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Affiliation(s)
- Magdalena Wypij
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Joanna Trzcińska-Wencel
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Patrycja Golińska
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland,*Correspondence: Patrycja Golińska, ; Graciela Dolores Avila-Quezada,
| | - Graciela Dolores Avila-Quezada
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Chihuahua, Mexico,*Correspondence: Patrycja Golińska, ; Graciela Dolores Avila-Quezada,
| | - Avinash P. Ingle
- Department of Agricultural Botany, Biotechnology Centre, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, India
| | - Mahendra Rai
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland,Nanobiotechnology Laboratory, Department of Biotechnology, Sant Gadge Baba Amravati University, Amravati, India
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Sharafi H, Moradi M, Sharafi K. A systematic review and meta-analysis of the use of plant essential oils and extracts in the development of antimicrobial edible films for dairy application. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2023; 14:179-194. [PMID: 37181858 PMCID: PMC10170464 DOI: 10.30466/vrf.2022.1986122.3730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 01/19/2023] [Indexed: 05/16/2023]
Abstract
The purpose of this review was to assess the use of plant essential oils and extracts (PEOE) in the development of antimicrobial edible films for dairy application through a systematic review and meta-analysis. All studies published in multiple databases were explored via PRISMA protocol on November 1, 2022. According to the results, the interquartile range of pathogen reduction potential of essential oil (EO) in dairy products, irrespective of EO, film and product type, was 0.10 - 4.70 log CFU g-1 per % concentration. The findings from 38 articles indicate that among all EOs or their compounds, Zataria multiflora Boiss in protein film, thyme in protein film, Z. multiflora Boiss EO in protein film, Trans-cinnamaldehyde in carbohydrate film and lemongrass EO in protein film had extraordinary pathogen reduction potential on important foodborne pathogens. In the case of plant extract, fish gelatin film with Lepidium sativum extract, whey protein isolate film loaded with oregano EO and carboxymethyl cellulose film with clove EOs had the highest antimicrobial effect on mesophilic bacteria (9.50 log CFU g-1 per % concentration), yeast-mold (2.63 log CFU g-1 per % concentration) and mesophilic/ psychrophilic counts (> 9.06 log CFU g-1 per % concentration), respectively. Listeria monocytogenes is the primary species of interest; whereas, mesophiles and mold-yeast populations were the most investigated microbiota/mycobiota in cheese with PEOE-incorporated film. In light of these findings, the choice of PEOE at appropriate concentrations with the selection of appropriate edible film may improve the safety, sensory, and shelf life of dairy products.
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Affiliation(s)
- Houshmand Sharafi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran;
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran;
- Correspondence Mehran Moradi. DVM, PhD Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran E-mail:
| | - Kiomars Sharafi
- Research Center for Environmental Determinants of Health, Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Hamza H, Bettaieb I, Benltoufa A, Ghorbal A, Ben Ahmed H, Elfalleh W. Bioplastic reinforced with parthenocarpic date palm fibers: Characterization and microorganisms involved in degradation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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