Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

Design and Characterization of PLA Bilayer Films Containing Lignin and Cellulose Nanostructures in Combination With Umbelliferone as Active Ingredient

Poly (lactic acid) (PLA) bilayer films, containing cellulose nanocrystals (CNC) or lignin nanoparticles (LNP) and Umbelliferone (UMB) were extruded and successfully layered by thermo-compression starting from monolayer films. Lignocellulosic nanostructures were used in PLA based film as nanofillers at 3 wt.%, while UMB was used as active ingredient (AI) at 15 wt.%. The effects of processing techniques, presence, typology and content of lignocellulosic nanoparticles have been analyzed and thermal, morphological, mechanical and optical characterization of PLA nanocomposites have been made. Furthermore, X-ray diffraction (XRD) and Fourier Transform Infrared spectroscopy (FTIR) studies evaluated the presence of nanofillers and AI at chemical level. Bilayer formulations showed a good interfacial adhesion and improved stress at break with respect of PLA monolayers, although they were less stretchable and transparent. Data obtained from thermal, colorimetric and transparency investigations underlined that the presence of lignocellulosic nanofillers and AI in PLA monolayer and bilayer films induced relevant alterations in terms of overall color properties and thermal stability, while antioxidant activity of umbelliferone was enhanced by the addition of lignin in produced materials.

Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging

Natural and edible materials have attracted increasing attention in food packaging, which could overcome the serious environmental issues caused by conventional non-biodegradable synthetic packaging. In this work, gelatin nanofibers incorporated with two kinds of essential oil (EO), peppermint essential oil (PO) and chamomile essential oil (CO), were fabricated by electrospinning for potential edible packaging application. Electron microscopy showed that smooth and uniform morphology of the gelatin/EOs was obtained, and the diameter of nanofibers was mostly enlarged with the increase of the EO content. The proton nuclear magnetic resonance spectrum confirmed the existence of PO and CO in nanofibers after electrospinning. The addition of EOs led to an enhancement of the water contact angle of nanofibers. The antioxidant activity was significantly improved for the nanofibers loaded with CO, while the antibacteria activity against Escherichia coli and Staphylococcus aureus was better for the fibers with PO addition. The combination of half PO and half CO in nanofibers compensated for their respective limitations and exhibited optimum bioactivities. Finally, the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay with NIH-3T3 fibroblasts demonstrated the absence of cytotoxicity of the gelatin/EO nanofibers. Thus, our studies suggest that the developed gelatin/PO/CO nanofiber could be a promising candidate for edible packaging.

Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.

The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film

Physicochemical, antifungal and antioxidant properties of a pectin – aloe mucilage – candelilla wax – Larrea tridentata polyphenols based bioactive film were evaluated. Antifungal capacity was analyzed against Botrytis cinerea, Colletotrichum gloeosporioides, Fusarium oxysporum and Alternaria alternata. The main antioxidants in Larrea tridentata polyphenols were identified by HPLC-MS. Water vapor permeability (WVP) was measured in the film. Antioxidant capacities for ABTS^·+, DPPH^·, lipid oxidation inhibition (LOI) and ferric reducing antioxidant power (FRAP) (97, 92, and 57 %, 0.73 mM Fe, respectively) were evaluated. It was possible to determine the MIC₅₀ for the fungi evaluated at concentrations of 558–612 ppm of polyphenols. Antioxidants identified were nordihydroguaiaretic acid (NDGA), Quercetin, and Kaenpherol. Treatment with 1.1 % of pectin, 0.16 % candelilla wax, 0.3 % glycerol, 5 % AM and 4 % extract of polyphenols showed values of thickness and WVP suitable to be applied on model fruits.

Natural antioxidants used in meat products: A brief review

The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down this reaction, preserving the characteristics of the product during its storage and prolonging its useful life. The use of synthetic antioxidants in food products has been the subject of several toxicological studies. Currently, the call for antioxidants from natural sources stands out. Investigations in this sense should be conducted considering the complex mechanism of reactive oxygen species (ROS) and interactions with cellular constituents to elucidate the mechanism of action of synthetic antioxidants and natural sources. Although natural additives appear as an alternative to meet the various market niches and associate natural antioxidants to active packaging as they are progressively released into the product. In this review, we present research with natural antioxidants that could be used satisfactorily in meat products, in addition to recent studies that use them in active packaging.

Chemical characterization of wash water biomass from shrimp surimi processing and its application to develop functional edible films

The aim of this work was to recover and study the composition of the biomass obtained from the surimi processing industry, and to explore the feasibility of its valorization by developing functional edible films. A concentrate from wash water of minced shrimp muscle of low commercial value [shrimp concentrate (SC)] was obtained by alkaline solubilization and isoelectric precipitation, which had protein content of 61.8% and fat 23.6%. The protein fraction of low molecular weight (≤37 kDa), with maximum solubility at basic pH 9-11, and was rich in essential amino acids (296 essential amino acids/1000 residues), whereas the fat fraction showed a high degree of unsaturation (26.8% MUFA, 28.3% PUFA). SC, showed antioxidant activity measured by FRAP and ABTS assays and, was successfully incorporated into an agar film matrix (agar-to-protein ratio of 3:1). The films were translucent and brownish and maintained integrity upon immersion in water, but swelled considerably. Films were able to release protein and exert antioxidant activity in water and 95% ethanol (aqueous and fatty food simulants, respectively), the release being faster and greater in the former. In conclusion, the biomass obtained from shrimp mince/surimi processing was for developing edible films.

Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

Sustainable hydrocolloid-based films containing natural antioxidants, caffeic and p-coumaric acids at different concentrations of 0.5%, 1%, 5%, and 10% w/w of polymers, were designed for packing fatty foods. Antioxidant activities and kinetics for all film formulations were assessed using radical scavenging activity (DPPH), reducing power, and iron chelating ability. Release kinetics of the antioxidants from the films into a food simulant (96% ethanol) were analyzed. The intermolecular interactions between antioxidants and polymers chains were assessed by Fourier transform infrared attenuated total reflectance (FTIR-ATR) and related to the film properties. Antioxidant activity of pure compounds (powder), showed that caffeic acid (IC₅₀ = 4 μg/mL) had higher activity than p-coumaric acid (IC₅₀ = 33 μg/mL). Films containing caffeic acid exhibited higher antioxidant activity, reducing power, and iron chelating ability than p-coumaric acid films. The antioxidant activity is concentration dependent. However, the percentage of release (PR) in ethanol (96%) is not influenced by the initial concentration. PR is 88% ± 9% and 82% ± 5%, respectively, for caffeic and p-coumaric acids. Determination of the partition ( K_p) and the apparent diffusion ( D) coefficients allowed better characterization of the release kinetic mechanisms. The partition coefficients of caffeic acid ( K_p = 454) and p-coumaric acid ( K_p = 480) are not influenced by the initial concentration. The diffusion coefficients ( D) of caffeic and p-coumaric acids were of same order, but they slightly increased with the antioxidant concentration and probably related to antioxidant activity. FTIR displayed that amide B and amide-III are involved in the interactions occurring between polymer chains and antioxidants. However, interactions are of only low energy and unable to significantly affect the structure of films and consequently the release kinetics.

Modifying an Active Compound's Release Kinetic Using a Supercritical Impregnation Process to Incorporate an Active Agent into PLA Electrospun Mats

The main objective of this work was to study the release of cinnamaldehyde (CIN) from electrospun poly lactic acid (e-PLA) mats obtained through two techniques: (i) direct incorporation of active compound during the electrospinning process (e-PLA-CIN); and (ii) supercritical carbon dioxide (scCO₂) impregnation of CIN within electrospun PLA mats (e-PLA/CIN_imp). The development and characterization of both of these active electrospun mats were investigated with the main purpose of modifying the release kinetic of this active compound. Morphological, structural, and thermal properties of these materials were also studied, and control mats e-PLA and e-PLACO2 were developed in order to understand the effect of electrospinning and scCO₂ impregnation, respectively, on PLA properties. Both strategies of incorporation of this active compound into PLA matrix resulted in different morphologies that influenced chemical and physical properties of these composites and in different release kinetics of CIN. The electrospinning and scCO₂ impregnation processes and the presence of CIN altered PLA thermal and structural properties when compared to an extruded PLA material. The incorporation of CIN through scCO₂ impregnation resulted in higher release rate and lower diffusion coefficients when compared to active electrospun mats with CIN incorporated during the electrospinning process.

Shelf life extension of chicken packed in active film developed with mango peel extract

India is the largest producer of mango in the world and disposal of the huge amount of peel generated as a waste, is a problem. In this work the potential of using this waste for developing food packaging film that can extend the shelf of chicken packed in it was investigated. The effect of four extracting solvents and two extraction techniques on the antioxidant and antimicrobial activity of mango peel (MP) from four popular Indian mango varieties (Alphonso, Kesar, Langra, and Badami) were investigated. Best bioactive properties were observed in Langra variety extracted by sonication in 80% acetone followed by in 70% ethanol. These two extracts were used to prepare functional food packaging films using poly vinyl alcohol (PVA), cyclodextrin, and gelatin as the polymers. Composite films containing MP had good barrier to UV light. Tensile strength of film containing 70% ethanol extract of MP was higher than that of control films. Antioxidant activity and antibacterial activity (against both gram‐positive and gram‐negative organisms) was observed in films containing MP. Minced chicken meat packed in films not containing MP spoiled within 3 days while that packed in MP containing films had a shelf life of more than 12 days during chilled storage. PVA‐cyclodextrin‐gelatin film containing Langra mango peel extract is a viable option for development of active food packaging that can be used as a primary packaging material.

Practical applications

Active packaging is an emerging field in the food industry which has the potential to reduce the use of synthetic additives and polymers. Mango peel is a waste produced in large quantities by the mango processing industry and is rich in bioactive compounds. This can be used as the active component in biodegradable films that can extend the shelf life of the food packed in it. Thus the use of both synthetic additives and plastics can be minimized.

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Active starch biopolymeric packaging film for sausages embedded with essential oil of Syzygium aromaticum

Starch polymer matrices were developed with the incorporation of 1% clove essential oil (EO) (Syzygium aromaticum) aiming for use as active packaging for sausages. At the concentration of 1% EO in the polymer matrix, it showed exponential behavior with respect to oil release over 30 days, with faster release in the beginning and a tendency towards a reduction in release velocity over time. The presence of OE in the biofilm led to significant differences versus the control in terms of aroma and flavor parameters. It was found that EO had an antioxidant effect in sausages with a significant difference between treatments with respect to TBA (thiobarbituric acid) values at the end of a 15 day period of refrigerated storage. There were no significant variations in pH and Aw among treatments during the evaluated period. A significant negative correlation (-0.78) between brightness (L*) and the lipid oxidation of the products was observed.

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.

Fabrication and characterization of nanocomposite film made from a jackfruit filum polysaccharide incorporating TiO2nanoparticles by photocatalysis

Jackfruit filum polysaccharide (JFPS) was extracted and confirmed to contain neutral and acidic polysaccharides, largely composed of acidic polysaccharides.

Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications

A novel active film material based on hydroxypropyl-methylcellulose (HPMC) containing poly(lactic acid) (PLA) nanoparticles (NPs) loaded with antioxidant (AO) green tea extract (GTE) was successfully developed. The PLA NPs were fabricated using an emulsification-solvent evaporation technique and the sizes were varied to enable a controlled release of the AO from the HPMC matrix. A statistical experimental design was used to optimise the synthesis of the NPs in order to obtain different sizes of nanoparticles and the loading of these into the HPMC matrix was also varied. The physico-chemical properties of the composite films were investigated and the release of the AO was confirmed by migration studies in 50% v/v ethanol/water food simulant. The AO capacity of the GTE released from the active films was studied using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method and the results suggest that the material could potentially be used for extending the shelf-life of food products with high fat content.

Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules

Biodegradable and active packaging based on cassava starch incorporated bixin nanocapsules with different concentrations were developed. The physical, mechanical, barrier properties and antioxidant activity of the active packaging were studieds. The films incorporated with bixin nanocapsules were found to be homogeneous and thermally stable. Films with higher concentrations of bixin nanocapsules exhibited a significant decrease in tensile strength, water solubility and increase in elongation at break and water vapour permeability, well as, significant improvement in protection against UV and visible light. The films were used to pack sunflower oil under accelerated oxidation conditions (65 % RH/35 °C). Sunflower oil packaged in films with bixin exhibited lower oxidation rates, thus maintaining its freshness according to Codex Alimentarius guidelines (<10 mEq kg^-1). Films containing bixin nanocapsules are very promising materials for use as packaging with antioxidant properties for maintaining food safety and extending the shelf life.

Characterization of Active Packaging Films Made from Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Incorporated with Oregano Essential Oil

Antimicromial and antioxidant bioactive films based on poly(lactic acid)/poly(trimenthylene carbonate) films incorporated with different concentrations of oregano essential oil (OEO) were prepared by solvent casting. The antimicrobial, antioxidant, physical, thermal, microstructural, and mechanical properties of the resulting films were examined. Scanning electron microscopy analysis revealed that the cross-section of films became rougher when OEO was incorporated into PLA/PTMC blends. Differential scanning calorimetry analysis indicated that crystallinity of PLA phase decreased by the addition of OEO, but this did not affect the thermal stability of the films. Water vapor permeability of films slightly increased with increasing concentration of OEO. However, active PLA/PTMC/OEO composite films showed adequate barrier properties for food packaging application. The antimicrobial and antioxidant capacities were significantly improved with the incorporation of OEO (p < 0.05). The results demonstrated that an optimal balance between the mechanical, barrier, thermal, antioxidant, and antimicrobial properties of the films was achieved by the incorporation of 9 wt % OEO into PLA/PTMC blends.

Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut

In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40 °C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.

Development of polyvinyl alcohol and apple pomace bio-composite film with antioxidant properties for active food packaging application

Active antioxidant food packaging films were developed by incorporation of apple pomace (AP) with 1, 5, 10, and 30 % (w/w) into polyvinyl alcohol (PVA) matrix. A complete thermal, structural, mechanical and functional characterization was carried out. The findings of this study showed that the incorporation of AP into PVA films enhanced the total phenolic content and antioxidant properties. As regards the physical properties, higher AP content incorporated into PVA films revealed significantly lower tensile strength, elongation at break and increase in thickness. PVA-AP films exhibited lower transparency value compared to control film. The thermal stability of PVA-AP films was improved and grew with the increasing concentration of AP. FTIR spectra indicated that protein-polyphenol interactions were involved in the PVA-AP films. Rough surface and compact-structure were observed in PVA-AP films. The storage study of soybean oil at 60 °C in PVA-AP pouch showed the antioxidant activity and the effectiveness for delaying its lipid oxidation.

Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability

Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half-life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications.

PRACTICAL APPLICATION

The production of pectin films incorporated with fruit extract is based on combination of the antioxidant activity, natural color, and optical barrier properties from fruit phytochemical components to the active film. This film could be potentially used as active packing on food products in order to protect their nutrients against free radicals action and photooxidation and, hence, preserve the quality, integrity, and safety of food during the storage period.