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Shan P, Zhang L, Jiang S. Food Waste and Lunar Phases: Evidence from a Randomized Controlled Trial. Foods 2024; 13:705. [PMID: 38472818 DOI: 10.3390/foods13050705] [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: 01/28/2024] [Revised: 02/17/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
To examine a potential correlation between food waste and lunar phases, we have devised a randomized controlled trial. The experiment spanned from 31 March to 10 July 2022, during which we employed the direct weighing method to collect 1903 valid data points on food waste. Utilizing propensity score matching, we meticulously controlled for various factors, including dining dates, the number of diners, dining times, spending levels, and store activities. The study revealed a close relationship between lunar phases and food waste. During the new moon phase, there was an increase in both orders and waste generated by consumers. Specifically, individuals, on average, squandered an additional 6.27% of animal protein (0.79 g), 24.5% of plant protein (1.26 g), 60.95% of starchy foods (3.86 g), and 61.09% of vegetables (5.12 g), resulting in an aggregate food waste of 32.14% (10.79 g). Conversely, during the full moon phase, consumers decreased their orders and subsequently decreased food waste. On average, individuals wasted 44.65% less animal protein (5.76 g), 43.36% less plant protein (2.5 g), 85.39% less seafood (0.73 g), and 8.43% less vegetables (0.93 g), resulting in a 20.52% (7.81 g) reduction in food waste. Furthermore, we validated our conclusions through various validation methods, including model replacement, to ensure robustness and reliability.
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Affiliation(s)
- Peng Shan
- School of Economics and Management, China University of Mining and Technology, Xuzhou 221116, China
| | - Lei Zhang
- School of Economics and Management, China University of Mining and Technology, Xuzhou 221116, China
| | - Shiyan Jiang
- School of Economics and Management, China University of Mining and Technology, Xuzhou 221116, China
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Prieto C, Lagaron JM. Nanoencapsulation and Nanocoating of Bioactives of Application Interest in Food, Nutraceuticals and Pharma. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:313. [PMID: 38334584 PMCID: PMC10856839 DOI: 10.3390/nano14030313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
Bioactives are functional molecules that pose several challenges, including poor solubility, low permeability, and low chemical, biochemical, or process stability, resulting in reduced functionality and bioavailability [...].
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Affiliation(s)
- Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
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Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
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Ben J, Wu P, Wang Y, Liu J, Luo Y. Preparation and Characterization of Modified ZrO 2/SiO 2/Silicone-Modified Acrylic Emulsion Superhydrophobic Coating. MATERIALS (BASEL, SWITZERLAND) 2023; 16:7621. [PMID: 38138763 PMCID: PMC10744588 DOI: 10.3390/ma16247621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/09/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023]
Abstract
Superhydrophobic coatings have increasingly become the focal point of research due to their distinctive properties like water resistance, wear resistance, and acid-base resilience. In pursuit of maximizing their efficiency, research has primarily revolved around refining the fabrication process and the composition of emulsion/nanoparticle coatings. We innovatively devised a superhydrophobic coating by employing a spraying technique. This involved integrating a γ-Methacryloyloxypropyltrimethoxysilane (KH570)-modified ZrO2/SiO2/silicone-modified acrylic emulsion. A comprehensive evaluation of this coating was undertaken using analytical instruments such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), and confocal laser scanning microscopy (CLSM). The coating demonstrated exceptional performance across a range of tests, including wear, immersion, and anti-icing cleaning, showcasing notable wear resistance, sodium chloride corrosion resistance, self-cleaning efficiency, and thermal stability. In particular, one coating exhibited super-hydrophobic properties, with a high contact angle of 158.5 degrees and an impressively low rolling angle of 1.85 degrees. This remarkable combination of properties is attributed to the judicious selection of components, which significantly reinforced the mechanical strength of the coating. These enhancements make it highly suitable for industrial applications where self-cleaning, anti-icing, and anti-contamination capabilities are critical.
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Affiliation(s)
- Jiaxin Ben
- College of 2011, Nanjing Tech University, Nanjing 211800, China
| | - Peipei Wu
- College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Yancheng Wang
- College of 2011, Nanjing Tech University, Nanjing 211800, China
| | - Jie Liu
- College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211800, China
| | - Yali Luo
- College of Materials Science and Engineering, Nanjing Tech University, Nanjing 211800, China
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Zhang M, Ahmed A, Xu L. Electrospun Nanofibers for Functional Food Packaging Application. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5937. [PMID: 37687628 PMCID: PMC10488873 DOI: 10.3390/ma16175937] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.
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Affiliation(s)
- Meng Zhang
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Adnan Ahmed
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Lan Xu
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
- Jiangsu Engineering Research Center of Textile Dyeing and Printing for Energy Conservation, Discharge Reduction and Cleaner Production (ERC), Soochow University, 199 Ren-Ai Road, Suzhou 215123, China
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Marcoaldi C, Pardo-Figuerez M, Prieto C, Arnal C, Torres-Giner S, Cabedo L, Lagaron JM. Electrospun Multilayered Films Based on Poly(3-hydroxybutyrate- co-3-hydroxyvalerate), Copolyamide 1010/1014, and Electrosprayed Nanostructured Silica. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:972. [PMID: 36985866 PMCID: PMC10052066 DOI: 10.3390/nano13060972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/05/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
In this research, bio-based electrospun multilayered films for food packaging applications with good barrier properties and close to superhydrophobic behavior were developed. For this purpose, two different biopolymers, a low-melting point and fully bio-based synthetic aliphatic copolyamide 1010/1014 (PA1010/1014) and the microbially synthesized poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and food-contact-complying organomodified silica (SiO2) nanostructured microparticles, were processed by electrospinning. The production of the multilayer structure was finally obtained by means of a thermal post-treatment, with the aim to laminate all of the components by virtue of the so-called interfiber coalescence process. The so developed fully electrospun films were characterized according to their morphology, their permeance to water vapor and oxygen, the mechanical properties, and their water contact angle properties. Interestingly, the annealed electrospun copolyamide did not show the expected improved barrier behavior as a monolayer. However, when it was built into a multilayer form, the whole assembly exhibited a good barrier, an improved mechanical performance compared to pure PHBV, an apparent water contact angle of ca. 146°, and a sliding angle of 8°. Consequently, these new biopolymer-based multilayer films could be a bio-based alternative to be potentially considered in more environmentally friendly food packaging strategies.
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Affiliation(s)
- Chiara Marcoaldi
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Carmen Arnal
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Luis Cabedo
- Polymers and Advanced Materials Group (PIMA), Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071 Castellón, Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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Xie Y, Cheng G, Wu Z, Shi S, Zhao J, Jiang L, Jiang D, Yuan M, Wang Y, Yuan M. Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging. NANOMATERIALS 2022; 12:nano12071229. [PMID: 35407347 PMCID: PMC9000760 DOI: 10.3390/nano12071229] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 12/13/2022]
Abstract
Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.
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Affiliation(s)
- Yuan Xie
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China;
| | - Zhoushan Wu
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Shang Shi
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Jinghao Zhao
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Lin Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Dengbang Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Mingwei Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Yudan Wang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
- Correspondence: (Y.W.); (M.Y.)
| | - Minglong Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Correspondence: (Y.W.); (M.Y.)
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