1
|
Poscente V, Di Gregorio L, Costanzo M, Bernini R, Bevivino A. Flow cytometry: Unravelling the real antimicrobial and antibiofilm efficacy of natural bioactive compounds. J Microbiol Methods 2024; 222:106956. [PMID: 38759758 DOI: 10.1016/j.mimet.2024.106956] [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: 02/19/2024] [Revised: 05/14/2024] [Accepted: 05/14/2024] [Indexed: 05/19/2024]
Abstract
Flow cytometry (FCM) provides unique information on bacterial viability and physiology, allowing a real-time early warning antimicrobial and antibiofilm monitoring system for preventing the spread risk of foodborne disease. The present work used a combined culture-based and FCM approach to assess the in vitro efficacy of essential oils (EOs) from condiment plants commonly used in Mediterranean Europe (i.e., thyme EO, oregano EO, basil EO, and lemon EO) against planktonic and sessile cells of food-pathogenic Listeria monocytogenes 56 LY, and contaminant and alterative species Escherichia coli ATCC 25922 and Pseudomonas fluorescens ATCC 13525. Evaluation of the bacterial response to the increasing concentrations of natural compounds posed FCM as a crucial technique for the quantification of the live/dead, and viable but non-culturable (VBNC) cells when antimicrobial agents exert no real bactericidal action. Furthermore, the FCM results displayed higher numbers of viable bacteria expressed as Active Fluorescent Units (AFUs) with a greater level of repeatability compared with outcomes of the plate-count method. Overall, accurate counting of viable microbial cells is a critically important parameter in food microbiology, and flow cytometry provides an innovative approach with high-throughput potential for applications in the food industry as "flow microbiology".
Collapse
Affiliation(s)
- Valeria Poscente
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Luciana Di Gregorio
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy.
| | - Manuela Costanzo
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Annamaria Bevivino
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy
| |
Collapse
|
2
|
Brulé L, Misery B, Baudouin G, Yan X, Guidou C, Trespeuch C, Foltyn C, Anthoine V, Moriceau N, Federighi M, Boué G. Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates. Foods 2024; 13:1587. [PMID: 38790886 PMCID: PMC11120926 DOI: 10.3390/foods13101587] [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: 03/26/2024] [Revised: 04/17/2024] [Accepted: 04/25/2024] [Indexed: 05/26/2024] Open
Abstract
In the context of climate change and depletion of natural resources, meeting the growing demand for animal feed and human food through sufficient, nutritious, safe, and affordable sources of protein is becoming a priority. The use of Hermetia illucens, the black soldier fly (BSF), has emerged as a strategy to enhance the circularity of the agri-food chain, but its microbiological safety remains a concern. The aim of the present study was to systematically review available data on the microbiological quality of BSF and to investigate the impact of using four different rearing substrates including classic options allowed by the EU regulation (cereals, fruits, vegetables) and options not allowed by EU regulations regarding vegetable agri-food (co-products, food at shelf life, and meat). A total of 13 studies were collected and synthesized, including 910 sample results, while 102 new sample results were collected from the present experiments in three farms. Both datasets combined revealed a high level of contamination of larvae, potentially transmitted through the substrate. The main pathogenic bacteria identified were Bacillus cereus, Clostridium perfringens, Cronobacter spp., Escherichia coli, Salmonella spp., and Staphylococcus aureus coagulase-positive, while Campylobacter spp. and Listeria monocytogenes were not detected. Any of these four substrates were excluded for their use in insect rearing; however, safety concerns were confirmed and must be managed by the operators of the sector using microbial inactivation treatment after the harvest of the larvae in order to propose safe products for the market. The results obtained will guide the definition of the control criteria and optimize the following manufacturing steps.
Collapse
Affiliation(s)
- Lenaïg Brulé
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Boris Misery
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Guillaume Baudouin
- Cycle Farms, 6 Boulevard des Entrepreneurs, 49250 Beaufort en Anjou, France;
| | - Xin Yan
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Côme Guidou
- MUTATEC—1998, Chemin du Mitan, 84300 Cavaillon, France; (C.G.); (C.T.)
| | | | - Camille Foltyn
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Valérie Anthoine
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Nicolas Moriceau
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Michel Federighi
- EnvA/Anses, Laboratoire de Sécurité des Aliments, 94700 Maisons-Alfort, France;
| | - Géraldine Boué
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| |
Collapse
|
3
|
Yun D, Liu J. Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder. Foods 2024; 13:1174. [PMID: 38672846 PMCID: PMC11048805 DOI: 10.3390/foods13081174] [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: 03/23/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73-152.45 μm thickness, 16.39-23.62% moisture content, 26.03-90.75° water contact angle, 5.38-8.31 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 5.26-12.91 × 10-20 m2 s-1 Pa-1 oxygen permeability, 4.87-7.90 MPa tensile strength, and 13.37-24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging.
Collapse
Affiliation(s)
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| |
Collapse
|
4
|
Nolasco A, Squillante J, Velotto S, D’Auria G, Ferranti P, Mamone G, Errico ME, Avolio R, Castaldo R, De Luca L, Romano R, Esposito F, Cirillo T. Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach. Foods 2024; 13:1044. [PMID: 38611351 PMCID: PMC11011278 DOI: 10.3390/foods13071044] [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: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse.
Collapse
Affiliation(s)
- Agata Nolasco
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Jonathan Squillante
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, Via di Val Cannuta, 247-00166 Roma, Italy
| | - Giovanni D’Auria
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, 83100 Avellino, Italy
| | - Maria Emanuela Errico
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| |
Collapse
|
5
|
de Oliveira Filho JG, Bertolo MRV, Fernandes SS, Lemes AC, da Cruz Silva G, Junior SB, de Azeredo HMC, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chem 2024; 434:137454. [PMID: 37716153 DOI: 10.1016/j.foodchem.2023.137454] [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: 02/23/2023] [Revised: 06/30/2023] [Accepted: 09/08/2023] [Indexed: 09/18/2023]
Abstract
There is growing interest in the use of natural bioactive compounds for the development of new bio-based materials for intelligent and active food packaging applications. Several beneficial effects have been associated with the antioxidant and antimicrobial potentials of carotenoid compounds. In addition, carotenoids are sensitive to pH changes and oxidation reactions, which make them useful bioindicators of food deterioration. This review summarizes the current research on the application of carotenoids as novel intelligent and active biodegradable food packaging materials. Carotenoids recovered from food processing by-products can be used in the development of active food packaging materials due to their antioxidant properties. They help maintain the stability of lipid-rich foods, such as vegetable oils. Additionally, when incorporated into films, carotenoids can monitor food oxidation, providing intelligent functionalities.
Collapse
Affiliation(s)
| | - Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-carlense, 400, CP-780, 13560-970 São Carlos, São Paulo, Brazil.
| | - Sibele Santos Fernandes
- Federal University of Rio Grande, School of Chemistry and Food, Av Italy km 8, Carreiros 96203-900, Rio Grande, Brazil
| | - Ailton Cesar Lemes
- Federal University of Rio de Janeiro (UFRJ), School of Chemistry, Department of Biochemical Engineering, Av. Athos da Silveira Ramos, 149, 21941-909 Rio de Janeiro, Rio de Janeiro, Brazil.
| | | | - Stanislau Bogusz Junior
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-carlense, 400, CP-780, 13560-970 São Carlos, São Paulo, Brazil.
| | | | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| |
Collapse
|
6
|
Pniewski P, Anusz K, Białobrzewski I, Puchalska M, Tracz M, Kożuszek R, Wiśniewski J, Zarzyńska J, Jackowska-Tracz A. The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods 2023; 12:4372. [PMID: 38231879 DOI: 10.3390/foods12234372] [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: 10/20/2023] [Revised: 11/22/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N2 and 20% CO2) and vacuum packaged RTE preservative-free baked and smoked pork bars with dried blood plasma for Aerobic Plate Count, yeast and mould, lactic acid bacteria, Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, and Campylobacter spp., and the presence of Listeria monocytogenes and Salmonella spp. during storage (temperatures from 4 to 34 °C) up to 35 days after production. The obtained data on the count of individual groups of microorganisms were subjected to analysis of variance (ANOVA) and statistically tested (Student's t-test with the Bonferroni correction); for temperatures at which there were statistically significant differences and high numerical variability, the trend of changes in bacterial counts were visualised using mathematical modelling. The results show that the optimal storage conditions are refrigerated temperatures (up to 8 °C) for two weeks. At higher temperatures, food spoilage occurred due to the growth of aerobic bacteria, lactic acid bacteria, yeast, and mould. The MAP packaging method was more conducive to spoilage of the bars, especially in temperatures over 8 °C.
Collapse
Affiliation(s)
- Paweł Pniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Krzysztof Anusz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-724 Olsztyn, Poland
| | - Martyna Puchalska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Radosław Kożuszek
- Facility of Audiovisual Arts, Institute of Journalism and Social Communication, University of Wrocław, Joliot-Curie 15, 50-383 Wrocław, Poland
| | - Jan Wiśniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Joanna Zarzyńska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| |
Collapse
|
7
|
Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [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: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
Collapse
Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| |
Collapse
|
8
|
Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
Collapse
Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| |
Collapse
|
9
|
Prasad A, Khan S, Monteiro JK, Li J, Arshad F, Ladouceur L, Tian L, Shakeri A, Filipe CDM, Li Y, Didar TF. Advancing In Situ Food Monitoring through a Smart Lab-in-a-Package System Demonstrated by the Detection of Salmonella in Whole Chicken. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2023; 35:e2302641. [PMID: 37358057 DOI: 10.1002/adma.202302641] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/16/2023] [Indexed: 06/27/2023]
Abstract
With food production shifting away from traditional farm-to-table approaches to efficient multistep supply chains, the incidence of food contamination has increased. Consequently, pathogen testing via inefficient culture-based methods has increased, despite its lack of real-time capabilities and need for centralized facilities. While in situ pathogen detection would address these limitations and enable individual product monitoring, accurate detection within unprocessed, packaged food products without user manipulation has proven elusive. Herein, "Lab-in-a-Package" is presented, a platform capable of sampling, concentrating, and detecting target pathogens within closed food packaging, without intervention. This system consists of a newly designed packaging tray and reagent-infused membrane that can be paired universally with diverse pathogen sensors. The inclined food packaging tray maximizes fluid localization onto the sensing interface, while the membrane acts as a reagent-immobilizing matrix and an antifouling barrier for the sensor. The platform is substantiated using a newly discovered Salmonella-responsive nucleic acid probe, which enables hands-free detection of 103 colony forming units (CFU) g-1 target pathogen in a packaged whole chicken. The platform remains effective when contamination is introduced with toolsand surfaces, ensuring widespread efficacy. Its real-world use for in situ detection is simulated using a handheld fluorescence scanner with smartphone connectivity.
Collapse
Affiliation(s)
- Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8N 3Z5, Canada
| | - Jiuxing Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Fatima Arshad
- School of Interdisciplinary Science, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Liane Ladouceur
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Lei Tian
- Department of Chemical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Amid Shakeri
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, Hamilton, Ontario, L8S 4L7, Canada
| |
Collapse
|
10
|
Castellini G, Barello S, Bosio AC. Milk Quality Conceptualization: A Systematic Review of Consumers', Farmers', and Processing Experts' Views. Foods 2023; 12:3215. [PMID: 37685148 PMCID: PMC10486532 DOI: 10.3390/foods12173215] [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: 08/07/2023] [Revised: 08/24/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Milk consumption has traditionally been recognized as a fundamental element of global dietary patterns due to its perceived nutritional advantages. Nonetheless, a substantial decrease in milk consumption has been identified within diverse populations in recent times. Specifically, consumers' expectations and representations of milk quality have undergone notable transformations, contributing to the observed reduction in consumption. The objective of this systematic review was to conduct a comprehensive examination and categorization of the conceptual attributes associated with milk quality, considering the representations of citizen-consumers, farmers, and processing experts. This review was conducted following the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. The titles and abstracts of 409 articles were screened, and 20 full-text articles were assessed for eligibility. The results demonstrate the existence of a dual articulation in the conceptual definition of milk quality. Farmers and processing experts exhibited a relatively similar representation of milk quality, focusing on technical indicators. In contrast, citizen-consumers held more simplistic and subjective concepts that are challenging to quantify. This study emphasized the critical need for establishing a platform for communication and knowledge exchange to foster shared representations and expectations regarding milk quality.
Collapse
Affiliation(s)
- Greta Castellini
- EngageMinds HUB—Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 20123 Milan, Italy; (G.C.); (A.C.B.)
- Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100 Cremona, Italy
- Department of Psychology, Università Cattolica del Sacro Cuore, Largo Agostino Gemelli, 1, 20123 Milan, Italy
| | - Serena Barello
- Department of Brain and Behavioural Sciences, University of Pavia, Via Agostino Bassi, 21, 27100 Pavia, Italy
| | - Albino Claudio Bosio
- EngageMinds HUB—Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, 20123 Milan, Italy; (G.C.); (A.C.B.)
- IRCAF (Invernizzi Reference Center on Agri-Food), Campus Santa Monica, Via Bissolati, 74, 26100 Cremona, Italy
| |
Collapse
|
11
|
Pasta C, Russo V, Bilucaglia M, Licitra G, Mangione G, Micheletto V, Rossi F, Zito M. Can Traditional Food Product Communication Convey Safety to the Younger Generations? The Role of Sustainable Packaging. Foods 2023; 12:2754. [PMID: 37509846 PMCID: PMC10379774 DOI: 10.3390/foods12142754] [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: 06/22/2023] [Revised: 07/13/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
Traditional food products (TFPs) represent a defining part of one's culture, identity, and heritage with crucial economic, cultural, and environmental benefits in society. Younger generations have a positive idea of TFPs, even if this does not lead to actual purchase, possibly due to the fact that they are often perceived to not meet safety criteria. This study focuses on product communication (CP) and packaging referring to the territory (PT) and to sustainability (SP) in order to verify if these have a direct or mediated impact on perceived product safety (PPS). A structural equation model was conducted on a sample of 1079 young Italian cheese consumers. The results allowed us to confirm the hypothesized impact of CP on PPS through the mediation of PT and, particularly, SP. SP has a crucial communicative role in the model, demonstrating the ability to enhance the perception of the safety of TFPs. This research adds to the knowledge in the field of TFPs, focusing on communication and sustainable packaging as crucial factors conveying healthiness, nutritiousness, and perceived safety, consequently leading to a greater diffusion of the products themselves in the market.
Collapse
Affiliation(s)
- Catia Pasta
- Consorzio per La Ricerca Nel Settore Della Filiera Lattiero-Casearia e dell'Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy
| | - Vincenzo Russo
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", Università IULM, 20143 Milan, Italy
- Behavior and Brain Lab IULM-Neuromarketing Research Center, Università IULM, 20143 Milan, Italy
| | - Marco Bilucaglia
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", Università IULM, 20143 Milan, Italy
- Behavior and Brain Lab IULM-Neuromarketing Research Center, Università IULM, 20143 Milan, Italy
| | - Giuseppe Licitra
- Department of Agricolture, Food and Environment (Di3A), Università di Catania, 95123 Catania, Italy
| | - Guido Mangione
- Department of Agricolture, Food and Environment (Di3A), Università di Catania, 95123 Catania, Italy
| | - Valeria Micheletto
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", Università IULM, 20143 Milan, Italy
| | - Federica Rossi
- Behavior and Brain Lab IULM-Neuromarketing Research Center, Università IULM, 20143 Milan, Italy
| | - Margherita Zito
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", Università IULM, 20143 Milan, Italy
- Behavior and Brain Lab IULM-Neuromarketing Research Center, Università IULM, 20143 Milan, Italy
| |
Collapse
|
12
|
Priyanka S, Raja Namasivayam SK, Bharani RSA, John A. Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy. CHEMOSPHERE 2023; 336:139240. [PMID: 37348611 DOI: 10.1016/j.chemosphere.2023.139240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/23/2023] [Accepted: 06/14/2023] [Indexed: 06/24/2023]
Abstract
Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.
Collapse
Affiliation(s)
- S Priyanka
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India.
| | | | - Arun John
- Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| |
Collapse
|
13
|
Sabău MM, Mititean P, Pocol CB, Dabija DC. Factors Generating the Willingness of Romanian Consumers to Buy Raw Milk from Vending Machines. Foods 2023; 12:2193. [PMID: 37297438 PMCID: PMC10252582 DOI: 10.3390/foods12112193] [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: 04/19/2023] [Revised: 05/26/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
The use of automatic raw milk dispensers for products obtained from Romanian farms can represent an effective method of encouraging the development of short supply chains and promoting sustainable production and consumption systems. There are very few studies in the literature, especially in emerging economies, that analyze consumer perception regarding the use of raw milk dispensers; most of the research is focused on technical aspects regarding how such machines function and food safety, and less on consumers' perceptions towards them or consumer satisfaction, loyalty, or intention to use them. Therefore, the objective of this research was to investigate the willingness of Romanian consumers to buy raw milk from vending machines. In this regard, the authors drew a conceptual model to assess the factors that trigger willingness to buy raw milk from vending machines and then implemented a quantitative-based survey among Romanian consumers who buy raw milk from vending machines. The data were analyzed by modeling structural equations with SmartPLS. The results reveal that the generation of consumer willingness to buy raw milk from vending machines depends on how consumers perceive raw milk but also on the product safety, reusability of the milk bottle, and the provenance of the raw milk, as well as the nutritional qualities of the unprocessed raw milk. The paper extends previous studies based on the stimulus-organism-response (SOR) and deepens the understanding of consumers' perception towards raw milk dispensers. Furthermore, the results also highlight possible managerial strategies that aim to improve the understanding of consumers.
Collapse
Affiliation(s)
- Marius Mircea Sabău
- Department of Economic Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Pompei Mititean
- Department of Accounting and Audit, Faculty of Accounting and Management Information Systems, Bucharest University of Economic Studies, 010374 Bucharest, Romania;
| | - Cristina Bianca Pocol
- Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Dabija
- Department of Marketing, Faculty of Economics and Business Administration, Babeș-Bolyai University, 400591 Cluj-Napoca, Romania
| |
Collapse
|
14
|
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.
Collapse
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
| |
Collapse
|
15
|
Sriram S, Parne SR, Pothukanuri N, Joshi D, Edla DR. Facile Synthesis of Pure and Cr-Doped WO 3 Thin Films for the Detection of Xylene at Room Temperature. ACS OMEGA 2022; 7:47796-47805. [PMID: 36591164 PMCID: PMC9798732 DOI: 10.1021/acsomega.2c05589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
This paper focused on the preparation of pure and Cr-doped tungsten trioxide (WO3) thin films using the spray pyrolysis method. Different techniques were adopted to analyze these films' structural and morphological properties. The X-ray detection analysis showed that the average crystallite size of the WO3-nanostructured thin films increased as the Cr doping concentration increased. The atomic force microscopy results showed that the root-mean-square roughness of the films increased with Cr doping concentration up to 3 wt % and then decreased. The increased roughness is favorable for gas-sensing applications. Surface morphology and elemental analysis of the films were studied by field emission scanning electron microscopy with energy-dispersive X-ray spectroscopy measurements. The 3 wt % Cr-WO3 has a large nanoflake-like structure with high surface roughness and porous morphology. Gas-sensing characteristics of undoped and Cr-doped WO3 thin films were investigated with various gases at room temperature. The results showed that 3 wt % Cr-doped WO3 film performed the maximum response toward 50 ppm of xylene with excellent selectivity at room temperature. We believe that increased lattice defects, surface morphology, and roughness due to Cr doping in the WO3 crystal matrix might be responsible for increased xylene sensitivity.
Collapse
Affiliation(s)
- Srinivasa
Rao Sriram
- Department
of Applied Sciences, National Institute
of Technology-Goa, Ponda403401, India
| | - Saidi Reddy Parne
- Department
of Applied Sciences, National Institute
of Technology-Goa, Ponda403401, India
| | - Nagaraju Pothukanuri
- Nanosensor
Research Laboratory, CMR Technical Campus, Kandlakoya, Medchal, Hyderabad501401, India
- Sreenidhi
University, Ghatkesar, Hyderabad, Telangana501301, India
| | - Dhananjay Joshi
- Department
of Physics, Indian Institute of Science
Education and Research Mohali, Mohali140306, India
| | - Damodar Reddy Edla
- Department
of Computer Science, National Institute
of Technology-Goa, Ponda403401, India
| |
Collapse
|
16
|
Pullulan/chitosan-based functional film incorporated with curcumin-integrated chitosan nanoparticles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
17
|
Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
18
|
Song T, Qian S, Lan T, Wu Y, Liu J, Zhang H. Recent Advances in Bio-Based Smart Active Packaging Materials. Foods 2022; 11:foods11152228. [PMID: 35892814 PMCID: PMC9331990 DOI: 10.3390/foods11152228] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/12/2022] [Accepted: 07/21/2022] [Indexed: 01/07/2023] Open
Abstract
The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.
Collapse
Affiliation(s)
| | | | | | | | | | - Hao Zhang
- Correspondence: ; Tel.: +86-43184533321
| |
Collapse
|
19
|
A Facile In Situ Synthesis of Resorcinol-Mediated Silver Nanoparticles and the Fabrication of Agar-Based Functional Nanocomposite Films. JOURNAL OF COMPOSITES SCIENCE 2022. [DOI: 10.3390/jcs6050124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The in situ synthesis of silver nanoparticles (AgNPs) was performed using resorcinol and agar to produce agar-based antioxidant and antimicrobial films. AgNPs were regularly dispersed on the film matrix, and their presence improved the thermal stability of films. Additionally, the addition of AgNPs slightly increased the agar-based film’s tensile strength (~10%), hydrophobicity (~40%), and water vapor barrier properties (~20%) at 1.5 wt% of AgNP concentration. The resorcinol also imparted UV-barrier and antioxidant activity to the agar-based film. In particular, the agar-based film containing a higher quantity of AgNPs (>1.0 wt%) was highly effective against the foodborne pathogenic bacteria L. monocytogenes and E. coli. Therefore, agar-based composite films with improved physicochemical and functional properties may be promising for active packaging.
Collapse
|