1
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Kim M, Kang JH. Effects of benzalkonium chloride as a cationic surfactant on the physicochemical properties of adlay millet starch films. Food Sci Biotechnol 2024; 33:355-362. [PMID: 38222905 PMCID: PMC10786757 DOI: 10.1007/s10068-023-01383-1] [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: 03/10/2023] [Revised: 06/19/2023] [Accepted: 07/06/2023] [Indexed: 01/16/2024] Open
Abstract
The effects of benzalkonium chloride (BC) as a cationic surfactant on the mechanical, water barrier, microstructural, and thermal properties of adlay millet starch (AS) films were investigated in this study. With increasing BC concentration, tensile strength (from 5.93 to 6.15 MPa) and elongation at break (from 41.39 to 45.48%) of AS-BC films significantly increased, whereas their moisture content, water solubility, and water vapor permeability were reduced, indicating water resistance improvement. Fourier transform infrared spectroscopy and scanning electron microscopy analysis showed that BC at concentrations below 1% did not cause noticeable changes in the microstructure of AS-BC films. In addition, the thermal stability of AS-BC films was not affected by BC, indicating good miscibility between AS and BC. Therefore, BC could improve the physicochemical properties of starch films, and AS-BC films developed in this study can be applied as novel biodegradable packaging materials in the food packaging industry. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01383-1.
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Affiliation(s)
- Minjun Kim
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579 Republic of Korea
| | - Ji-Hoon Kang
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579 Republic of Korea
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2
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Long J, Zhang W, Zhao M, Ruan CQ. The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review. Carbohydr Polym 2023; 321:121267. [PMID: 37739519 DOI: 10.1016/j.carbpol.2023.121267] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 09/24/2023]
Abstract
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
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Affiliation(s)
- Jiyang Long
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Wenyu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Minzi Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chang-Qing Ruan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China.
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3
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Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
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4
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Zhou J, Guo M, Qin Y, Wang W, Lv R, Xu E, Ding T, Liu D, Wu Z. Advances in Starch Nanoparticle for Emulsion Stabilization. Foods 2023; 12:2425. [PMID: 37372636 DOI: 10.3390/foods12122425] [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: 05/30/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
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Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Meimei Guo
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Qin
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Food Laboratory of Zhongyuan, Luohe 462044, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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Podgorbunskikh E, Kuskov T, Matveeva A, Ulihin A, Bychkov A, Lomovskiy I, Polienko Y. Disordering of Starch Films as a Factor Influencing the Release Rate of Biologically Active Substances. Polymers (Basel) 2023; 15:polym15102303. [PMID: 37242877 DOI: 10.3390/polym15102303] [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: 03/25/2023] [Revised: 05/04/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The release of a spin probe (nitroxide radical) from polymer films was studied by electron paramagnetic resonance (EPR). The films were fabricated from starch having different crystal structures (A-, B-, and C-types) and disordering degrees. Film morphology (analysis of the scanning electron microscopy (SEM)) depended on the presence of dopant (nitroxide radical) to a larger extent rather than on crystal structure ordering or polymorphic modification. The presence of nitroxide radical led to additional crystal structure disordering and reduced the crystallinity index from the X-ray diffraction (XRD) data. Polymeric films made of amorphized starch powder were able to undergo recrystallization (crystal structure rearrangement), which manifested itself as an increase in crystallinity index and phase transition of the A- and C-type crystal structures to the B-type one. It was demonstrated that nitroxide radical does not form an individual phase during film preparation. According to the EPR data, local permittivity of starch-based films varied from 52.5 to 60.1 F/m, while bulk permittivity did not exceed 17 F/m, which demonstrates that local concentration of water is increased in the regions near the nitroxide radical. The mobility of the spin probe corresponds to small stochastic librations and is indicative of the strongly a mobilized state. The application of kinetic models made it possible to find out that substance release from biodegradable films consists of two stages: matrix swelling and spin probe diffusion through the matrix. Investigation of the release kinetics for nitroxide radical demonstrated that the course of this process depends on the type of crystal structure of native starch.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Timofei Kuskov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Anna Matveeva
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Artem Ulihin
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksey Bychkov
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Igor Lomovskiy
- Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Yuliya Polienko
- Laboratory of Nitrogen Compounds, N. N. Vorozhtsov Novosibirsk Institute of Organic Chemistry SB RAS, 9 Lavrentiev Ave., 630090 Novosibirsk, Russia
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6
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Żołek-Tryznowska Z, Bednarczyk E, Tryznowski M, Kobiela T. A Comparative Investigation of the Surface Properties of Corn-Starch-Microfibrillated Cellulose Composite Films. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16093320. [PMID: 37176202 PMCID: PMC10179309 DOI: 10.3390/ma16093320] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023]
Abstract
Starch-based materials seem to be an excellent alternative for conventional plastics used in various applications. Microfibralted cellulose can be used to improve the surface properties of starch-based materials. This study aims to analyze the surface properties of starch-microfibrillated cellulose materials. The surface properties of films were evaluated by ATR-FTIR, surface roughness, water wettability, and surface free energy. The surface homogeneity between corn starch and microfibrillated cellulose (MFC) fibers was confirmed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). Microscopic analyses of the film surfaces confirm good compatibility of starch and MFC. The addition of MFC increased the surface roughness and polarity of developed starch/MFC materials. The surface roughness parameter has increased from 1.44 ± 0.59 to 2.32 ± 1.13 for pure starch-based materials and starch/MFC material with the highest MFC content. The WCA contact angle has decreased from 70.3 ± 2.4 to 39.1 ± 1.0°, while the surface free energy is 46.2 ± 3.4 to 66.2 ± 1.5 mJ·m-2, respectively. The findings of this study present that surface structure starch/MFC films exhibit homogeneity, which would be helpful in the application of MFC/starch materials for biodegradable packaging purposes.
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Affiliation(s)
- Zuzanna Żołek-Tryznowska
- Faculty of Mechanical and Industrial Engineering, Warsaw University of Technology, Narbutta 85, 02-524 Warsaw, Poland
| | - Ewa Bednarczyk
- Faculty of Mechanical and Industrial Engineering, Warsaw University of Technology, Narbutta 85, 02-524 Warsaw, Poland
| | - Mariusz Tryznowski
- Faculty of Mechanical and Industrial Engineering, Warsaw University of Technology, Narbutta 85, 02-524 Warsaw, Poland
| | - Tomasz Kobiela
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-662 Warsaw, Poland
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7
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Gharibzahedi SMT, Ahmadigol A, Khubber S, Altintas Z. Bionanocomposite films with plasticized WPI-jujube polysaccharide/starch nanocrystal blends for packaging fresh-cut carrots. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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8
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Tabassum Z, Mohan A, Mamidi N, Khosla A, Kumar A, Solanki PR, Malik T, Girdhar M. Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability. IET Nanobiotechnol 2023; 17:127-153. [PMID: 36912242 DOI: 10.1049/nbt2.12122] [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: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/14/2023] Open
Abstract
Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long-term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio-based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum-based polymers in terms of cost-effectiveness, environmental friendliness, and user-friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter-firm collaboration on the path to a near-zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review-based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.
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Affiliation(s)
- Zeba Tabassum
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Anand Mohan
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Narsimha Mamidi
- Department of Chemistry and Nanotechnology, The School of Engineering and Science, Tecnologico de Monterrey, Monterrey, Nuevo Leon, Mexico.,Wisconsin Center for NanoBioSystmes, University of Wisconsin, Madison, Wisconsin, USA
| | - Ajit Khosla
- School of Advanced Materials and Nanotechnology, Xidian University, Xi'an, China
| | - Anil Kumar
- Gene Regulation Laboratory, National Institute of Immunology, New Delhi, India
| | - Pratima R Solanki
- Special Center for Nanoscience, Jawaharlal Nehru University, New Delhi, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Madhuri Girdhar
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
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9
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Matheus JRV, de Farias PM, Satoriva JM, de Andrade CJ, Fai AEC. Cassava starch films for food packaging: Trends over the last decade and future research. Int J Biol Macromol 2023; 225:658-672. [PMID: 36395939 DOI: 10.1016/j.ijbiomac.2022.11.129] [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: 09/27/2022] [Revised: 11/05/2022] [Accepted: 11/13/2022] [Indexed: 11/16/2022]
Abstract
Cassava starch is one of the most available and cost-effective biopolymers. This work aimed to apply a bibliometric methodology to identify the most impactful scientific data on cassava starch and its residues for food packaging in the last ten years. As a result, an increasing interest in this subject has been observed, mainly in the past five years. Among the 85 selected scientific publications, Brazil and China have been leading the research on starch-based films, accounting for 39 % of the total. The International Journal of Biological Macromolecules was the main scientific source of information. Besides cassava starch, 41.18 % of these studies added other biopolymers, 5.88 % added synthetic polymers, and 4.71 % added a combination of both. Studies analyzed suggested that different modifications in starch can improve films' mechanical and barrier properties. In addition, 52.94 % of articles evaluated the film's bioactivity. Still, only 37.65 % assessed the performance of those films as food packaging, suggesting that more studies should be conducted on assessing the potential of these alternative packages. Future research should consider scale-up methods for film production, including cost analysis, assessment life cycle, and the impact on the safety and quality of a broader range of foods.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Patrícia Marques de Farias
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - Juliana Martins Satoriva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil
| | - Cristiano José de Andrade
- Chemical and Food Engineering Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil.
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10
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Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
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Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
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11
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Podgorbunskikh E, Sapozhnikov A, Kuskov T, Gurova D, Kopylova A, Bychkov A, Lomovsky O. Comprehensive Enzymatic Conversion of Starch for the Food Industry. Polymers (Basel) 2022; 14:4575. [PMID: 36365568 PMCID: PMC9656788 DOI: 10.3390/polym14214575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 10/29/2023] Open
Abstract
This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.
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Affiliation(s)
- Ekaterina Podgorbunskikh
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
| | - Aleksandr Sapozhnikov
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Timofei Kuskov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Department of Natural Sciences, Novosibirsk State University, 2 Pirogova Str., 630090 Novosibirsk, Russia
| | - Daria Gurova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Anastasiia Kopylova
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Aleksey Bychkov
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
- Faculty of Business, Novosibirsk State Technical University, 20 Prospekt K. Marksa, 630073 Novosibirsk, Russia
| | - Oleg Lomovsky
- Laboratory of Mechanochemistry, Institute of Solid State Chemistry and Mechanochemistry SB RAS, 18 Kutateladze Str., 630090 Novosibirsk, Russia
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12
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Recent Trends in the Preparation of Nano-Starch Particles. Molecules 2022; 27:molecules27175497. [PMID: 36080267 PMCID: PMC9457580 DOI: 10.3390/molecules27175497] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/18/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022] Open
Abstract
Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limitations or adding new attributes. Thus, the creation of biomaterial-based nanoparticles has sparked curiosity. Because of that, single nucleotide polymorphisms are gaining a lot of interest in food packaging technology. This is due to their ability to increase the mechanical and water vapor resistance of the matrix, as well as hide its re-crystallization during storage in high-humidity atmospheres and enhance the mechanical properties of films when binding in paper machines and paper coating. In medicine, single nucleotide polymorphisms (SNPs) are suitable as carriers in the field of drug delivery for immobilized bioactive or therapeutic agents, as well as wastewater treatments as an alternative to expensive activated carbons. Starch nanoparticle preparations can be performed by hydrolysis via acid hydrolysis of the amorphous part of a starch molecule, the use of enzymes such as pullulanase or isoamylase, or a combination of two regeneration and mechanical treatments with the employment of extrusion, irradiation, ultrasound, or precipitation. The possibility of obtaining cheap and easy-to-use methods for starch and starch derivative nanoparticles is of fundamental importance. Nano-precipitation and ultra-sonication are rather simple and reliable methods for nanoparticle production. The process involves the addition of a diluted starch solution into a non-solvent, and ultra-sonication aims to reduce the size by breaking the covalent bonds in polymeric material due to intense shear forces or mechanical effects associated with the collapsing of micro-bubbles by sound waves. The current study focuses on starch nanoparticle manufacturing, characterization, and emerging applications.
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Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers (Basel) 2022; 14:polym14101987. [PMID: 35631869 PMCID: PMC9147565 DOI: 10.3390/polym14101987] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 12/11/2022] Open
Abstract
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
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