Chitosan/bacterial cellulose films incorporated with tea polyphenol nanoliposomes for silver carp preservation

Preparation of sodium alginate antibacterial porous composite pads embedded with centrifugally spun nanofibers by freeze-drying and recasting for active food packaging

In this study, nanofibers composed of ethyl cellulose (EC)/polyethylene oxide (PEO) impregnated with tea polyphenol (TP) were fabricated by the centrifugal spinning method. Subsequently, these nanofibers were incorporated into sodium alginate (SA) to generate porous composite pads with varying fiber contents. The porous composite pads were comprehensively characterized. The findings indicate that the nanofiber structure of the porous composite pads is maintained, the porosity of the porous composite pads ranges from 16 % to 28 %, the water vapor transfer rate decreases as the fiber addition increases, and the thermal stability improves. Additionally, the pads demonstrated enhanced slow-release characteristics, and the cumulative TP release reached 70 % to 81.44 % within 120 h. All the porous composite pads could effectively inhibit the growth of Staphylococcus aureus and Escherichia coli, and the inhibition rates of the two bacteria were 99.69 % and 99.54 % respectively, highlighting their potential application in active food packaging.

Preparation and characterization of chitosan/bacterial cellulose nanofibers-based food packaging films blended with aqueous phase from purple passion fruit peel via hydrothermal carbonization

Purple passion fruit peel (PPFP) is a common biomass waste. Meanwhile, hydrothermal carbonization (HTC) is a common technology used for thermal conversion of biomass waste. Herein, the aqueous phase (AP) of PPFP was determined using HTC, and its properties were studied. Results indicated that AP exhibited strong antibacterial properties (E. coli: 22.50 ± 0.80 mm, S. aureus: 23.28 ± 0.56 mm) and antioxidant capacity (EC50: 4.46 mg/mL). Chitosan (CS) and bacterial cellulose nanofibers (BCNFs) were used as the film matrix, and AP was introduced as an antimicrobial substance to develop AP/CSBC films. The interaction between the aqueous phase substances (APSs) and the CSBC film matrix was verified using Fourier transform infrared spectroscopy and X-ray diffraction analysis. The AP/CSBC films demonstrated excellent antibacterial and antioxidant activities. Blueberry preservation test showed that the AP/CSBC films can effectively extend the shelf-life of the fruit, indicating their potential as novel food packaging materials. This study present a method of high-value PPFP utilization and offers an effective approach to preparing biodegradable antibacterial food preservation films.

Novel biopolymer-based active packaging material for chilled beef applications: Collagen peptide-astragaloside nanocomplexes incorporated into oxidized hydroxypropyl starch/chitosan films

The present study intended to investigate the properties of collagen peptide (CP)-astragaloside (AG) nanocomplexes (CPANs) improved oxidized hydroxypropyl starch (OHS)/chitosan (CS) (OC) film and to explore the preservation of chilled beef. The results indicated that AG significantly enhanced the stability, antioxidant capacity, and antibacterial properties of CP through mechanisms like static quenching and hydrophobic interactions. The incorporation of CPANs improved thickness, swellability, and water vapor blocking, UV-blocking and mechanical properties, antioxidant and antibacterial activity of OC film. Importantly, The CP-AG complexes formed hydrogen bonds with the OC film matrix, which improved the compatibility of the film structure, and did not alter the crystal structure. The OC/CPANs film retarded quality deterioration in chilled beef during storage. Moreover, the film can extend the shelf life of beef to 12 d. These findings indicate that this film serves as an active packaging material with diverse protective capabilities, showcasing significant potential for beef preservation.

Preparation of poly(l-lactic acid) antibacterial film based on surface grafting of modified chitosan and its preservation effect on chilled beef

Chilled beef is a perishable food product. Due to the broad-spectrum antimicrobial properties of chitosan, and the biodegradability of PLLA, chitosan and PLLA are introduced double bonding groups to obtain Chitosan-graft-Glycidyl methacrylate (Cs-g-GMA) and Poly(L-lactic acid)-co-poly(butylene itaconate) (PLBI), respectively. Cs-g-GMA is then grafted onto the surface of PLBI films by UV curing to produce PLBI/Cs-g-GMA films with non-migratory, broad-spectrum antimicrobial, biodegradable, and possess good oxygen barrier properties, compared to current antimicrobial films. Antimicrobial tests in vitro confirmed that PLBI/Cs-g-GMA film could effectively inhibit the growth and reproduction of P. fluorescens, S. aureus, and E. coli. The PLBI/Cs-g-GMA films were further used for the packaging of chilled beef during 15 days of refrigerated storage. The microbiological (total viable counts (TVC), microbial diversity analysis), physicochemical (pH, total volatile basic nitrogen (TVB-N), drip loss, color) and sensory of beef were measured to evaluate the preservation effect. The results showed that PLBI/Cs-g-GMA films can significantly inhibit Pseudomonas and Aeromonas at the phylum and genus levels, respectively. Based on the good results of the preservation index, PLBI/Cs-g-GMA film could delay the quality deterioration of chilled beef by 3 to 9 days, suggesting that its considerable prospects for maintaining the storage quality of chilled beef.

Bacterial cellulose in transdermal drug delivery systems: Expanding horizons in multi-scale therapeutics and patient-centric approach

This review explores the transformative potential of Bacterial cellulose (BC) in an increasingly vital avenue of transdermal drug delivery systems (TDDS) for multi-scale therapeutic applications with patient-centric approach. In this review, we have not only highlighted the role of BC as the main matrix material for TDDS but emphasized the other possible role that BC can play in TDDS. For this purpose, we have delved into the avenues of the physico-chemical interactions that BC can offer in governing the incorporation of different length-scales of therapeutics as well as tuning their extent of loading. Furthermore, this review underscores BC's potential in developing need-specific drug release profiles and stimuli-responsive release platforms, enabling their application in TDDS for wound healing, pain management, and targeted delivery for chronic diseases. Apart from the existing literature, this review focuses on patient comfort, which is an often-overlooked aspect, and highlights how BC's unique physicochemical properties enhance user experience. Additionally, this review justifies the potential of BC in compliance with the other parameters of the TDDS, including shelf-life, design requirements, and evaluation strategies in ensuring their clinical translation and user acceptance. To harness BC's potential in the new era of personalized TDDS, this review also sheds light on the challenges of standardizing BC production processes with appropriate data disclosure, ensuring adhesion and anti-microbial actions, along with the integration of passive and active technologies.

Development of Lily Starch Films Reinforced with Chitosan-Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties

To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material-honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, this film is a promising green material for food preservation. The film's functionality was enhanced by integrating honeysuckle essential oil and chitosan-ZnO composite hybrid particles, while cellulose nanofibers were used to create a stable network structure. Honeysuckle essential oil was analyzed, identifying 40 main compounds, with linalool as the predominant component (48.41%). Subsequently, honeysuckle essential oil hybrid particles (CZH) were successfully developed. Using lily starch as the matrix, the effects of honeysuckle essential oil, CZH, and cellulose nanofibers (CNF) on the film's properties were investigated, leading to the fabrication of functional composite films (LNCs). The results indicated that CZH and CNF significantly enhanced the molecular structure, crystallinity, thermal stability, surface hydrophobicity (contact angle θ > 103°), and tensile strength (37.31 MPa) of the films. Additionally, CZH improved the film's UV-blocking capacity (UV-blocking rate of 85.92%), and LNC exhibited superior gas barrier properties. This study demonstrates that lily starch-based composite films possess exceptional mechanical, optical, and barrier properties, thereby highlighting their potential for use in functional food packaging applications.

Applications of bacterial cellulose in the food industry and its health-promoting potential

Bacterial cellulose (BC) is a naturally occurring biomaterial with a wide range of potential applications in the food industry because of its exceptional mechanical qualities, unique nanofiber structure, high purity, and outstanding biocompatibility. Beyond its physical attributes, BC has gained interest recently due to research demonstrating its potential health benefits as a functional food ingredient. This article examines the many uses of BC in the food business, with a focus on how it may enhance food texture, operate as a bioactive carrier, and have promise in the packaging sector. Further research was done on the health-promoting properties of BC in functional foods, particularly with regard to its functions as a blood glucose regulator, and gastrointestinal health. This review seeks to bring fresh ideas for the study of bioactive components in the food industry by providing a summary of the existing research and demonstrating the possible role of BC in food. It also suggests future paths for research.

Recent advances in modifications, biotechnology, and biomedical applications of chitosan-based materials: A review

Chitosan, a natural polysaccharide with recognized biocompatibility, non-toxicity, and cost-effectiveness, is primarily sourced from crustacean exoskeletons. Its inherent limitations such as poor water solubility, low thermal stability, and inadequate mechanical strength have hindered its widespread application. However, through modifications, chitosan can exhibit enhanced properties such as water solubility, antibacterial and antioxidant activities, adsorption capacity, and film-forming ability, opening up avenues for diverse applications. Despite these advancements, realizing the full potential of modified chitosan remains a challenge across various fields. The purpose of this review article is to conduct a comprehensive evaluation of the chemical modification techniques of chitosan and their applications in biotechnology and biomedical fields. It aims to overcome the inherent limitations of chitosan, such as low water solubility, poor thermal stability, and inadequate mechanical strength, thereby expanding its application potential across various domains. This review is structured into two main sections. The first part delves into the latest chemical modification techniques for chitosan derivatives, encompassing quaternization, Schiff base formation, acylation, carboxylation, and alkylation reactions. The second part provides an overview of the applications of chitosan and its derivatives in biotechnology and biomedicine, spanning areas such as wastewater treatment, the textile and food industries, agriculture, antibacterial and antiviral activities, drug delivery systems, wound dressings, dental materials, and tissue engineering. Additionally, the review discusses the challenges associated with these modifications and offers insights into potential future developments in chitosan-based materials. This review is anticipated to offer theoretical insights and practical guidance to scientists engaged in biotechnology and biomedical research.

Tapioca starch/konjac gum-based composite film incorporated with nanoliposomes encapsulated grape seed oil: Structure, functionality, controlled release and its preservation role for chilled mutton

In this study, grape seed oil nanoliposomes (GSO-NLs) were constructed and doped into tapioca starch/konjac gum composite films (TK-GSO-NLs) to evaluate the preservation of chilled mutton. The results showed that the GSO-NLs have a good spherical or rounded state and good stability. The doping of GSO-NLs resulted in a smooth, flat, and dense structure on the surface and cross-section of the TK films. The TK-GSO-NLs showed the best compatibility among the components, with excellent mechanical and barrier properties. FTIR and XRD confirmed the presence of ionic bonds between the components, further improving the copolymer crystal structure. Notably, the packaging material provided ideal antioxidant and bacteriostatic stability as well as delayed GSO release. This packaging could effectively maintain the quality of chilled mutton and prolong the shelf-life to 15 days. The study provides ideas for the design of green and active food packaging and for extending the shelf life of meat.

Preparation of Green Tea Polyphenol-Loaded Diacylglycerol Nanostructured Lipid Carrier Hydrogels and Their Activities Related to Skin Protection

Diacylglycerol (DAG) is a functional oil but is rarely used in the cosmetic industry because low solubility, susceptibility to leakage and low viscosity to skin are still the main hurdles. A novel diacylglycerol nanostructured lipid carrier hydrogel (GTP-DAG-NLC-GEL) loaded with green tea polyphenol (GTP) was designed and successfully prepared to broaden DAG's application in cosmetics, which significantly improved GTP stability and skin stickiness of DAG. The results showed that DAG-NLC-GEL had good viscosity, which was 980 Pa·s when the shear rate was 5 rpm, and its viscosity decreased quickly with the increase in shear rate, making it easily expand on skin. Meanwhile, the encapsulation rate and drug loading of GTP in GDP-DAG-NLC-GEL reached 86.7% and 2.6%, respectively, and the DPPH free radicals scavenging rate and inhibition rate of the advanced glycation end-products (AGEs) were 85.46% and 89.72%, respectively, which indicate that GTP-DAG-NLC-GEL has significant skin sunscreen, antioxidant and anti-glycation activities. The GTP-loaded nanostructured lipid carrier hydrogel can be deemed to have great prospects for skin protection in cosmetics.

Cellulose-Based Transparent Edible Antibacterial Oxygen-Barrier Coating for Long-Term Fruit Preservation

Long-term preservation of fresh fruit and vegetables without a cold chain is a great challenge to food security because fruits and vegetables are highly vulnerable to poor storage conditions. Fruit spoilage is a complex biochemical process that involves many factors, including microbial reproduction, oxidation, metabolism, and H2O evaporation. Only the synergy of the multiple spoilage inhibition methods can achieve long-term freshness preservation. Herein, a multifunctional cellulose-based preservation coating with antibacterial, oxygen/water vapor barrier, and antioxidant properties is proposed, which is based on cellulose microgel (CMG) and prepared using multi-component composites with montmorillonite (MMT), cationic cellulose derivative (Cell-P+), and L-ascorbic acid (Vc). It has good wetting properties on fruits with different surfaces. This method can successfully preserve the long-term freshness of various fruits. This highly transparent, edible, and washable multifunctional cellulose-based fruit preservation coating can improve the quality of agricultural products, extend the shelf life of food, and reduce the cost of cold-chain transportation.

Baicalein loaded liposome with hyaluronic acid and Polyhexamethylene guanidine modification for anti methicillin-resistant Staphylococcus aureus infection

Targeting delivery to the infection site and good affinity of vehicle to the bacterial are two main concerns in therapy of bacterial infection, and on-demand release of drug is another important issue. In this work, a liposome drug delivery system (HA/P/BAI-lip) incorporated with baicalein and modified by PHMG and HA was prepared. Several characterizations were conducted to examine the physical properties of liposome. Then it was applied to treatments of MRSA induced dorsal subcutaneous abscess model and the thigh muscle infected model. The presence of guanidine group in HA/P/BAI-lip rendered the liposome satisfactory bacterial target ability and good pH sensitive properties. The lipase secreted by bacterial could promote the hydrolysis of soybean phosphatidylcholine (SPC) in liposome. The modification of HA in HA/P/BAI-lip could lead the drug system to the exact infected site where CD44 was abundant because of inflammation. The low pH microenvironment characteristic of bacterial infection could induce the swelling of liposome following by degradation. Taken together, baicalein could be released selectively at the infected site to exert antibacterial capacity. HA/P/BAI-lip showed impressive antibacterial ability and dramatically decrease the bacterial burden of infection site and alleviate the infiltration of inflammatory cells, facilitating the recovery of infection.

Physical Properties of Cellulose Derivative-Based Edible Films Elaborated with Liposomes Encapsulating Grape Seed Tannins

Combined use of edible films (EF) with nanoencapsulation systems could be an effective alternative for improving the films' physical properties and maintaining bioactive compounds' stability. This research work focuses on the combined use of EF of cellulose-derived biopolymers enriched with liposomes that encapsulate grape seed tannins and on the subsequent evaluation of the physical properties and wettability. Tannin-containing liposomal suspensions (TLS) showed 570.8 ± 6.0 nm particle size and 99% encapsulation efficiency. In vitro studies showed that the release of tannins from liposomes was slower than that of free tannins, reaching a maximum release of catechin of 0.13 ± 0.01%, epicatechin of 0.57 ± 0.01%, and gallic acid of 3.90 ± 0.001% over a 144 h period. Adding liposomes to biopolymer matrices resulted in significant decrease (p < 0.05) of density, surface tension, tensile strength, elongation percentage, and elastic modulus in comparison to the control, obtaining films with greater flexibility and lower breaking strength. Incorporating TLS into EF formulations resulted in partially wetting the hydrophobic surface, reducing adhesion and cohesion compared to EF without liposomes. Results indicate that the presence of liposomes improves films' physical and wettability properties, causing them to extend and not contract when applied to hydrophobic food surfaces.

Rapid in situ formation of κ-carrageenan-carboxymethyl chitosan-kaolin clay hydrogel films enriched with arbutin for enhanced preservation of cherry tomatoes

Food waste resulting from perishable fruits and vegetables, coupled with the utilization of non-renewable petroleum-based packaging materials, presents pressing challenges demanding resolution. This study addresses these critical issues through the innovative development of a biodegradable functional plastic wrap. Specifically, the proposed solution involves the creation of a κ-carrageenan/carboxymethyl chitosan/arbutin/kaolin clay composite film. This film, capable of rapid in-situ formation on the surfaces of perishable fruits, adeptly conforms to their distinct shapes. The incorporation of kaolin clay in the composite film plays a pivotal role in mitigating water vapor and oxygen permeability, concurrently bolstering water resistance. Accordingly, tensile strength of the composite film experiences a remarkable enhancement, escalating from 20.60 MPa to 34.71 MPa with the incorporation of kaolin clay. The composite film proves its efficacy by preserving cherry tomatoes for an extended period of 9 days at 28 °C through the deliberate delay of fruit ripening, respiration, dehydration and microbial invasion. Crucially, the economic viability of the raw materials utilized in the film, coupled with the expeditious and straightforward preparation method, underscores the practicality of this innovative approach. This study thus introduces an easy and sustainable method for preserving perishable fruits, offering a cost-effective and efficient alternative to petroleum-based packaging materials.

Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging

The corruption of refrigerated marine fish results in global economic losses exceeding 25 billion euros annually. However, conventional preservatives present challenges, including singular functionality, potential toxicity, and high cost. In response, we developed multifunctional, safe, cost-effective, and environmentally friendly carbon dots derived from radish residues (R-CDs) by using the one-pot hydrothermal method. The surface of R-CDs is enriched with hydroxyl groups, conferring broad-spectrum antioxidant and antibacterial characteristics. R-CDs exhibited a notable 72.92 % inhibition rate on lipid peroxidation, surpassing the effectiveness of vitamin C (46 %). Additionally, R-CDs demonstrated impressive scavenging rates of 93.8 % for 2,2-diphenyl-1-picrylhydrazyl free radicals and 99.36 % for 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid-free radicals. In combating spoilage bacteria such as Aeromonas sobria and Hafnia alvei, R-CDs disrupted cell structures and influenced intracellular substance content. Importantly, co-cultivation with R-CDs showed no significant cytotoxicity. Further incorporating R-CDs into films using starch and chitosan (S/CS/R-CDs films) for efficient and convenient use in salmon fillets preservation. S/CS/R-CDs films effectively inhibited the growth of spoilage bacteria, lipid oxidation, and protein decomposition in salmon fillets, thereby extending shelf life by 4 days. This combination of antioxidant and antibacterial properties in R-CDs, along with the functional films, presents a promising approach for enhancing salmon fillet preservation.

Chitosan/zein-based sustained-release composite films: Fabrication, physicochemical properties and release kinetics of tea polyphenols from polymer matrix

This study investigated the properties of chitosan/zein/tea polyphenols (C/Z/T) films and analyzed the release kinetics of tea polyphenols (TP) in various food simulants to enhance the sustainability and functionality of food packaging. The results revealed that TP addition enhanced the hydrophilicity, opacity and mechanical properties of film, and improved the compatibility between film matrix. 1.5 % TP film showed the lowest lightness (76.4) and the highest chroma (29.1), while 2 % TP film had the highest hue angle (1.5). However, the excessive TP (above 1 % concentration) led to a decrease in compatibility and mechanical properties of film. The TP concentration (2 %) resulted in the highest swelling degree in aqueous (750.6 %), alcoholic (451.1 %), and fatty (6.4 %) food simulants. The cumulative release of TP decreased to 16.32 %, 47.13 %, and 5.87 % with the increase of TP load in the aqueous, alcoholic, and fatty food simulants, respectively. The Peleg model best described TP release kinetics. The 2 % TP-loaded film showed the highest DPPH (97.13 %) and ABTS (97.86 %) free radical scavenging activity. The results showed TP release influenced by many factors and obeyed Fick's law of diffusion. This study offered valuable insights and theoretical support for the practical application of active films.

Preparation, characterization, antioxidant, and antifungal activity of phenyl/indolyl-acyl chitooligosaccharides

In this study, carboxylic acids compounds were grafted onto chitooligosaccharides to prepare seven phenyl/indolyl-acyl chitooligosaccharides derivatives. The structures of the derivatives were characterized by IR spectroscopy, 13C NMR and elemental analysis. Meanwhile, antioxidant activities in vitro of the novel derivatives were analyzed. Compared to COS and carboxylic acid, the derivatives showed higher scavenging capacity for superoxide anion and DPPH radicals, with scavenging rates of 59.39% and 94.86%, respectively. The hydroxyl radical scavenging ability of the derivatives was only 18.89%. The antifungal activities of chitooligosaccharide derivatives against Diaporthe batatas and Phytophthora capsici were studied by the growth rate method. Compared with chitooligosaccharide itself, derivatives were inhibited by 97.77% and 100%. The above results showed that chitooligosaccharide derivatives have good biocompatibility and can be used in food, agriculture and medicine.

Nanocellulose Composite Films in Food Packaging Materials: A Review

Owing to the environmental pollution caused by petroleum-based packaging materials, there is an imminent need to develop novel food packaging materials. Nanocellulose, which is a one-dimensional structure, has excellent physical and chemical properties, such as renewability, degradability, sound mechanical properties, and good biocompatibility, indicating promising applications in modern industry, particularly in food packaging. This article introduces nanocellulose, followed by its extraction methods and the preparation of relevant composite films. Meanwhile, the performances of nanocellulose composite films in improving the mechanical, barrier (oxygen, water vapor, ultraviolet) and thermal properties of food packaging materials and the development of biodegradable or edible packaging materials in the food industry are elaborated. In addition, the excellent performances of nanocellulose composites for the packaging and preservation of various food categories are outlined. This study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry.

Exploring sustainable food packaging: Nanocellulose composite films with enhanced mechanical strength, antibacterial performance, and biodegradability

Food packaging films play a vital role in preserving and protecting food. However, due to their non-biodegradability, conventional packaging materials have led to significant environmental pollution. To overcome this hurdle, we have developed safe, innovative, sustainable and biodegradable packaging materials that can effectively extend the shelf life of food. In this study, two types of cellulose materials cellulose nanofibers (CNF) and carboxymethyl cellulose (CMC) with complementary roles were combined to prepare nanocellulose composite films with high transparency (90.3 %) of a certain thickness (30 ± 0.019 μm) by solution casting method, and their mechanical properties were further optimized by the addition of plasticizer-glycerol (Gly) and cross-linking agent-glutaraldehyde (GA), so as to maintain the strong tensile strength (≈112.60 MPa) and better malleability (4.12 %). In addition, we loaded the natural active agent tea polyphenols (TPs) with different concentrations to study the inhibition effect on E.coli and S.aureus and to simulate food packaging. Finally, we also found that the synthesized nanocellulose composite films can also achieve rapid degradation in a short time through soil burial, water flushing and immersion. The excellent performance demonstrated in this study provides reference value for further replacing petroleum-based materials with biomass materials in the field of food packaging.

Sodium alginate/carboxymethyl cellulose films embedded with liposomes encapsulated green tea extract: characterization, controlled release, application

To maintain the freshness of the fruit during storage, sodium alginate/carboxymethyl cellulose films embedded with pH-senstive liposomes encapsulated green tea extract were developed (SA/CMC/TP-Lip). An orthogonal design was used to optimise the preparation of TP-Lip and SA/CMC/TP-Lip was prepared through response surface. The stability of TP-Lip structure was measured. The morphology of SA/CMC/TP-Lip was characterised by SEM, and the mechanical properties and oxidation resistance of films were measured. Special attention was paid to the pH sensitivity of TP-Lip and the improvement of film properties. The zeta potential and encapsulation rate of TP-Lip were -45.85 ± 2.13 mV and 61.45 ± 0.23%. The average release rate of TP encapsulated into TP-Lip at pH 3 was 41.08%, an increase of 23.07% over pH 6 during 12 h. SEM and FTIR showed that TP-Lip was structurally stable and had good compatibility with SA/CMC. Tensile strength was increased by 30.55% and DPPH radical scavenging capacity was increased by 7.16% with the addition of TP-Lip. SA/CMC/TP-Lip is applied to blueberries to reduce their weight loss and improve the loss of freshness of blueberries during storage. Thus, SA/CMC/TP-Lip could provide a new way to extend active packaging materials and maintain fruit freshness during storage.

Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Chitosan oligosaccharides (COs) and tea polyphenols (TPs) have antioxidant and antibacterial activities. This study aims to explore the preservative effects of 0.1 % COs alone and combined with 0.08 % TPs on soy sauce during room-temperature storage. Soy sauce treated with 0.1 % COs alone and combined with 0.08 % TPs had lower total bacterial count, Escherichia coli count and pH, and higher amino acid nitrogen and overall likeness score than those of the control group during room-temperature storage. Treatment with 0.1 % COs combined with 0.08 % TPs extended the shelf life of soy sauce by at least 15 months compared with the control group. Results showed 0.1 % COs combined with 0.08 % TPs may be a feasible method to extend the shelf life of soy sauce during room-temperature storage.

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation.

Open roads and bridge: Preservation of fresh beef by a packaging film constructed from photosensitizing bacterial cellulose

Food packaging is now widely used in everyday life to protect food from certain environmental factors. In this work, we have successfully prepared a bacterial cellulose/chitosan-TPE-COOH composite film (BC/CS-TPE), which can achieve broad-spectrum killing of bacteria through a variety of antibacterial mechanisms and ensure the freshness of the beef. In this complex film, CS acts as "advance team", responsible for breaking through the cell wall or outer membrane of bacteria, while the reactive oxygen species produced by photosensitizer under irradiation attacks bacteria, further increasing the destructive effect on the bacterial cell membrane. This allows the film to have outstanding antibacterial properties that can kill 108 CFU/mL pathogens in 10 min. At the same time, cell experiments and hemolysis experiments proved that the film has good biocompatibility. Therefore, BC/CS-TPE film, as the efficient functional food packaging film, has a broad future application prospect.

Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions

This study prepared SPI-Pol-HPMC (SPH) nanoparticles from soybean protein isolate (SPI), hydroxypropyl methyl cellulose (HPMC), and broccoli leaf polyphenol (Pol) and used them as a stabilizer for the Pickering emulsion. The SPH (2:1) nanoparticles have the best ability to encapsulate broccoli leaf polyphenols, with uniform particle size distribution, and a more dense and stable structure. The chemical and hydrogen bonding forces between the SPH nanoparticle components were enhanced. Additionally, the 1.5 % SPH nanoparticle-stabilized emulsions exhibited good physical stability, manifesting as small particle droplets with good rheological properties and uniform dispersion. The volume fraction of the emulsified phase of the 1.5 % SPH nanoparticle-stabilized emulsions was the greatest after 21 days of storage. Interestingly, SPH nanoparticles also improved the oxidative stability of the emulsions, as evidenced through their lower peroxide values and thiobarbituric acid active substances. The aforementioned results suggest that SPH nanoparticles may be used as food-grade emulsifiers that stabilize emulsions and inhibit their lipid oxidation.

Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review

Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of -2.9 to -17.6 [mN/m] in HPS (S1) and -17.6 to -40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.

ZnO Nanoparticles-Reinforced Chitosan-Xanthan Gum Blend Novel Film with Enhanced Properties and Degradability for Application in Food Packaging

Nations all over the world are imposing ban on single-use plastics, which are difficult to recycle and lead to creations of nonsustainable and nondegradable piles. To match the requirement in the market, suitable food packaging alternatives have to be developed that are biodegradable and environment-friendly. The current work is designed for the fabrication of a novel nanocomposite by blending xanthan gum in a chitosan matrix and reinforcing it with ZnO nanoparticles, through a solution casting method. Surface morphology of the film was investigated through field emission scanning electron microscopy, along with energy-dispersive X-ray spectroscopy mapping, and characterized through thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, mechanical testing, and ultraviolet spectroscopy. FTIR spectroscopy analysis corroborated the interaction between the components and the H-bond formation. Polyelectrolyte complex formation materializes between the oppositely charged chitosan and xanthan gum, and further nanoparticle incorporation significantly improves the mechanical properties. The synthesized nanocomposite was found to have increases in the tensile strength and elongation at break of pure chitosan by up to 6.65 and 3.57 times, respectively. The transmittance percentage of the bionanocomposite film was reduced compared to that of the pure chitosan film, which aids in lowering the oxidative damage brought on by UV radiation in packed food products. Moreover, the film also showed an enhanced barrier property against water vapor and oxygen gas. The film was totally biodegradable in soil burial at the end of the second month; it lost almost around 88% of its initial weight. The fabricated film does not pose a threat to the environment and hence has great potential for application in the future sustainable food packaging industry.

Technological innovations enhance postharvest fresh food resilience from a supply chain perspective

Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation of quality. The inherent limitations of various preservation technologies can result in losses in all stages of the supply chain. As consumers of fresh foods have become more health-conscious, new technologies for intelligent, energy-efficient, and nondestructive preservation and processing have emerged as a research priority in recent years. This review aims to summarize the quality change characteristics of postharvest fruits, vegetables, meats, and aquatic products. It critically analyzes research progress and applications of various emerging technologies, which include: the application of high-voltage electric field, magnetic field, electromagnetic field, plasma, electrolytic water, nanotechnology, modified atmosphere packaging, and composite bio-coated film preservation technologies. An evaluation is presented of the benefits and drawbacks of these technologies, as well as future development trends. Moreover, this review provides guidance for design of the food supply chain to take advantage of various technologies used to process food, reduce losses and waste of fresh food, and this improve the overall resilience of the supply chain.