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Jacob Rani BS, Venkatachalam S. Biomass-derived nanoparticles reinforced chitosan films: as high barrier active packaging for extending the shelf life of highly perishable food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:990-1002. [PMID: 38487285 PMCID: PMC10933241 DOI: 10.1007/s13197-023-05896-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/26/2023] [Accepted: 11/08/2023] [Indexed: 03/17/2024]
Abstract
This study emphasizes the potential of biomass-derived nanoparticles such as nanocellulose (NC), nanohemicellulose (NHC), and nanolignin (NL) as reinforcements in chitosan (C) films to produce a higher barrier active packaging film. The incorporation of NC, NHC, and NL (1.5%) significantly improves the mechanical, water, and UV barrier properties of the chitosan film (P < 0.0001). Additionally, NHC and NL reinforcement significantly enhance antioxidant and antimicrobial activity. The physicochemical, sensory, and microbiological properties of fresh meat packed in chitosan films with 1.5% nanoparticles, as well as a commercial LDPE film, were assessed when stored at 4 °C for up to 18 days. C-NHC and C-NL packaging films preserved the quality of meat until the 18th day, whereas the meat packed in the LDPE film spoiled entirely on the sixth day. In conclusion, chitosan films with biomass-derived nanoparticles could be an excellent packaging material for highly perishable food, such as fresh meat, with an extended shelf life. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05896-9.
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Affiliation(s)
- Baby Salini Jacob Rani
- Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai, 600025 India
| | - Sivakumar Venkatachalam
- Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai, 600025 India
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2
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Li D, Li EJ, Li L, Li B, Jia S, Xie Y, Zhong C. Effect of TEMPO-oxidized bacterial cellulose nanofibers stabilized Pickering emulsion of cinnamon essential oil on structure and properties of gelatin composite films. Int J Biol Macromol 2024; 264:130344. [PMID: 38401581 DOI: 10.1016/j.ijbiomac.2024.130344] [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: 10/14/2023] [Revised: 02/10/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
Pure gelatin film often exhibits high hydrophilicity and a lack of antibacterial activity, hindering its practical application in the field of food preservation. To address these issues, we incorporated 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) nanofibers stabilized cinnamon essential oil (CEO) Pickering emulsions into the gelatin matrix to develop active food packaging films. The study revealed that the good distribution of emulsion droplets in the film matrix. While with increasing Pickering emulsion proportion, the microstructures of composite films were more heterogeneous, showing some pores or cavities. In addition, the insertion of TOBC-stabilized CEO emulsions could improve the elongation at break (EAB), water-resistance, UV blocking ability, and antibacterial activity of film, but reduced its tensile strength (TS) and water vapor barrier properties (WVP). Notably, the film prepared with 4 % TOBC-stabilized CEO Pickering emulsion demonstrated enhanced preservation of strawberries. Overall, the as-prepared gelatin-based active composite films have considerable potential for food packaging.
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Affiliation(s)
- Dongmei Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - En-Jie Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Li Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Bo Li
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Shiru Jia
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China
| | - Yanyan Xie
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science and Technology, Tianjin, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, PR China.
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3
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [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: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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4
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Zhang Q, Kong B, Liu H, Du X, Sun F, Xia X. Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13279. [PMID: 38284612 DOI: 10.1111/1541-4337.13279] [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: 08/11/2023] [Revised: 10/18/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is important to recognize that each stage of the preparation process for PE films/coatings (PEFCs) can significantly influence their functional properties. With the fundamental considerations of environmental friendliness and human safety, this review extensively explores the potential of raw materials for PEFC and introduces the preparation methods of nanoparticles, emulsification technology, and film-forming techniques. The critical factors that impact the performance of PEFC during the preparation process are analyzed to enhance food preservation effectiveness. Moreover, the latest advancements in PE packaging across diverse food applications are summarized, along with prospects for innovative food packaging materials. Finally, the preservation mechanism and application safety have been systematically elucidated. The study revealed that the PEFCs provide structural flexibility, where designable nanoparticles offer unique functional properties for intelligent control over active ingredient release. The selection of the dispersed and continuous phases, along with component proportions, can be customized for specific food characteristics and storage conditions. By employing suitable preparation and emulsification techniques, the stability of the emulsion can be improved, thereby enhancing the effectiveness of the films/coatings in preserving food. Including additional substances broadens the functionality of degradable materials. The PE packaging technology provides a safe and innovative solution for extending the shelf life and enhancing the quality of food products by protecting and releasing active components.
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Affiliation(s)
- Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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5
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Bayés G, Aguado RJ, Tarrés Q, Planella J, Delgado-Aguilar M. Stabilization of Beeswax-In-Water Dispersions Using Anionic Cellulose Nanofibers and Their Application in Paper Coating. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2353. [PMID: 37630938 PMCID: PMC10459156 DOI: 10.3390/nano13162353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023]
Abstract
Beeswax is a bio-sourced, renewable, and even edible material that stands as a convincing option to provide paper-based food packaging with moisture resistance. Nonetheless, the difficulty of dispersing it in water limits its applicability. This work uses oxidized, negatively charged cellulose nanofibers along with glycerol to stabilize beeswax-in-water emulsions above the melting point of the wax. The synergistic effects of nanocellulose and glycerol granted the stability of the dispersion even when it cooled down, but only if the concentration of nanofibers was high enough. This required concentration (0.6-0.9 wt%) depended on the degree of oxidation of the cellulose nanofibers. Rheological hindrance was essential to prevent the buoyancy of beeswax particles, while the presence of glycerol prevented excessive aggregation. The mixtures had yield stress and showed pseudoplastic behavior at a high enough shear rate, with their apparent viscosity being positively influenced by the surface charge density of the nanofibers. When applied to packaging paper, the nanocellulose-stabilized beeswax suspensions not only enhanced its barrier properties towards liquid water (reaching a contact angle of 96°) and water vapor (<100 g m-2 d-1), but also to grease (Kit rating: 5) and airflow (>1400 Gurley s). While falling short of polyethylene-coated paper, this overall improvement, attained using only one layer of a biobased coating suspension, should be understood as a step towards replacing synthetic waxes and plastic laminates.
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Affiliation(s)
- Genís Bayés
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
- Noel Alimentària SAU, Pla de Begudà, 17857 Begudà, Spain;
| | - Roberto J. Aguado
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
| | - Quim Tarrés
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
| | - Jaume Planella
- Noel Alimentària SAU, Pla de Begudà, 17857 Begudà, Spain;
| | - Marc Delgado-Aguilar
- LEPAMAP-PRODIS Research Group, University of Girona, Maria Aurèlia Capmany, 61, 17003 Girona, Spain; (G.B.); (Q.T.); (M.D.-A.)
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6
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Hosseini SF, Mousavi Z, McClements DJ. Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation. Food Chem 2023; 424:136404. [PMID: 37257280 DOI: 10.1016/j.foodchem.2023.136404] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/28/2023] [Accepted: 04/30/2023] [Indexed: 06/02/2023]
Abstract
Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
| | - Zahra Mousavi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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7
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Kanani N, Kurniawan T, Kosimaningrum W, Meliana Y, Jayanudin, Wardhono E. Ultrasonic irradiation as a mild and efficient protocol for the demineralization of chitin from shrimp shell wastes. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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8
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Nanoreinforcement as a strategy to improve physical properties of biodegradable composite films based on biopolymers. Food Res Int 2022; 162:112178. [DOI: 10.1016/j.foodres.2022.112178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
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9
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Kim S. Study on the Characteristics of the Dispersion and Conductivity of Surfactants for the Nanofluids. NANOMATERIALS 2022; 12:nano12091537. [PMID: 35564246 PMCID: PMC9104171 DOI: 10.3390/nano12091537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 04/29/2022] [Accepted: 04/29/2022] [Indexed: 11/29/2022]
Abstract
Given the importance of nanofluid dispersion and stability, a number of approaches were proposed and applied to the nanofluid preparation process. Among these approaches, the noncovalent chemical process was intensively utilized because of its effective dispersion ability. For the noncovalent dispersion method, polymers and surfactants are typically used. In order to find an effective noncovalent dispersion method, several types of solutions were prepared in this study. The widely used naturally cellulose nanocrystal (CNC) aqueous solution was compared with several surfactant aqueous solutions. The dispersion characteristics of the prepared fluids were examined by UV/VIS spectroscopy at operating wavelengths ranging from 190 to 500 nm. Furthermore, the heat capacity and the electrical and thermal conductivity of the fluids were analyzed to evaluate their heat transfer performance and conductivity. The Lambda system was utilized for thermal conductivity measurement with operation at proper temperature ranges. The electrical conductivity of the fluids was measured by a conductivity meter. This experimental study revealed that the cellulose nanocrystal was an effective source of the noncovalent dispersion agent for thermal characteristics and was more eco-friendly than other surfactants. Moreover, cellulose aqueous solution can be used as a highly thermal efficient base fluid for nanofluid preparation.
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Affiliation(s)
- Sedong Kim
- German Engineering Research and Development Center LSTME Busan Branch, Busan 46742, Korea
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10
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Pinem MP, Wardhono EY, Clausse D, Saleh K, Guénin E. Droplet behavior of chitosan film-forming solution on the solid surface. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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11
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12
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Effect of cellulose nanocrystal-stabilized cinnamon essential oil Pickering emulsions on structure and properties of chitosan composite films. Carbohydr Polym 2022; 275:118704. [PMID: 34742429 DOI: 10.1016/j.carbpol.2021.118704] [Citation(s) in RCA: 62] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/13/2021] [Accepted: 09/22/2021] [Indexed: 11/21/2022]
Abstract
The low water-resistance and limited antibacterial activity of chitosan (CS) film hinder its practical applications in food preservation field. To solve these issues, we have facilely and effectively fabricated cinnamon essential oil (CEO)-loaded composite films via incorporating cellulose nanocrystal (CNC)-stabilized CEO Pickering emulsions into CS-based film-forming matrix. Research results show the well distribution of emulsion droplets in film matrix. The insertion of CEO emulsions can improve film water-resistance and antibacterial activity, but reduces its mechanical strength. Concretely, the water contact angle and inhibition zone of composite films can increase by about 12.3° and 2 times compared with CS control film. Compared with tween-80, CNCs can increase film tensile strength by about 3.52 MPa and observably offset the decline of film mechanical property by CEO. Moreover, the film prepared with 3 w/v% CNC stabilized 30 v/v% CEO Pickering emulsion not only enhances pork preservation, but also maintain its structural stability. The fabricated antimicrobial films have considerable potential for packaging application.
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13
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Souto EB, Yoshida CMP, Leonardi GR, Cano A, Sanchez-Lopez E, Zielinska A, Viseras C, Severino P, da Silva CF, Barbosa RDM. Lipid-Polymeric Films: Composition, Production and Applications in Wound Healing and Skin Repair. Pharmaceutics 2021; 13:pharmaceutics13081199. [PMID: 34452160 PMCID: PMC8398446 DOI: 10.3390/pharmaceutics13081199] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/30/2021] [Accepted: 07/30/2021] [Indexed: 11/16/2022] Open
Abstract
The use of lipids in the composition of polymeric-based films for topical administration of bioactive ingredients is a recent research topic; while few products are commercially available, films containing lipids represent a strategic area for the development of new products. Some lipids are usually used in polymeric-based film formulations due to their plasticizing action, with a view to improving the mechanical properties of these films. On the other hand, many lipids have healing, antimicrobial, anti-inflammatory, anti-aging properties, among others, that make them even more interesting for application in the medical-pharmaceutical field. This manuscript discusses the production methods of these films both on a laboratory and at industrial scales, the properties of the developed biopolymers, and their advantages for the development of dermatologic and cosmetic products.
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Affiliation(s)
- Eliana B. Souto
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Correspondence: (E.B.S.); (C.F.d.S.); (R.d.M.B.)
| | - Cristiana M. P. Yoshida
- Faculty of Pharmaceutical Sciences, Federal University of São Paulo, Rua São Nicolau, 210, Diadema, São Paulo 09913-030, Brazil;
| | - Gislaine R. Leonardi
- Faculty of Pharmaceutical Sciences, State University of Campinas, Rua Cândido Portinari, 200—Cidade Universitária, Campinas 13083-871, Brazil;
| | - Amanda Cano
- Department of Pharmacy, Pharmaceutical Technology and Physical Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (A.C.); (E.S.-L.)
- Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain
| | - Elena Sanchez-Lopez
- Department of Pharmacy, Pharmaceutical Technology and Physical Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; (A.C.); (E.S.-L.)
- Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, 08028 Barcelona, Spain
| | - Aleksandra Zielinska
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Institute of Human Genetics, Polish Academy of Sciences, Strzeszyńska 32, 60-479 Poznań, Poland
| | - César Viseras
- Department of Pharmacy and Pharmaceutical Technology, School of Pharmacy, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain;
- Andalusian Institute of Earth Sciences, CSIC-University of Granada, Av. de Las Palmeras 4, 18100 Armilla, Spain
| | - Patricia Severino
- Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49010-390, Brazil;
- Industrial Biotechnology Program, University of Tiradentes (UNIT), Av. Murilo Dantas 300, Aracaju 49032-490, Brazil
| | - Classius F. da Silva
- Faculty of Pharmaceutical Sciences, Federal University of São Paulo, Rua São Nicolau, 210, Diadema, São Paulo 09913-030, Brazil;
- Correspondence: (E.B.S.); (C.F.d.S.); (R.d.M.B.)
| | - Raquel de M. Barbosa
- Laboratory of Drug Development, Department of Pharmacy, School of Pharmacy, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
- Correspondence: (E.B.S.); (C.F.d.S.); (R.d.M.B.)
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14
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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15
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Pinem MP, Wardhono EY, Nadaud F, Clausse D, Saleh K, Guénin E. Nanofluid to Nanocomposite Film: Chitosan and Cellulose-Based Edible Packaging. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E660. [PMID: 32252287 PMCID: PMC7221946 DOI: 10.3390/nano10040660] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/09/2020] [Accepted: 03/20/2020] [Indexed: 11/16/2022]
Abstract
Chitosan (CH)-based materials are compatible to form biocomposite film for food packaging applications. In order to enhance water resistance and mechanical properties, cellulose can be introduced to the chitosan-based film. In this work, we evaluate the morphology and water resistance of films prepared from chitosan and cellulose in their nanoscale form and study the phenomena underlying the film formation. Nanofluid properties are shown to be dependent on the particle form and drive the morphology of the prepared film. Film thickness and water resistance (in vapor or liquid phase) are clearly enhanced by the adjunction of nanocrystalline cellulose.
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Affiliation(s)
- Mekro Permana Pinem
- Chemical Engineering Department, University of Sultan Ageng Tirtayasa, Jl Jendral Sudirman km 3, Cilegon 42435, Banten, Indonesia;
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Endarto Yudo Wardhono
- Chemical Engineering Department, University of Sultan Ageng Tirtayasa, Jl Jendral Sudirman km 3, Cilegon 42435, Banten, Indonesia;
| | - Frederic Nadaud
- Service d’Analyse Physico-Chimique (SAPC), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France;
| | - Danièle Clausse
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Khashayar Saleh
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
| | - Erwann Guénin
- Integrated Transformations of Renewable Matter Laboratory (EA TIMR 4297 UTC-ESCOM), Sorbonne Universités, Université de Technologie de Compiègne, rue du Dr Schweitzer, 60200 Compiègne, France; (D.C.); (K.S.)
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