Antimicrobial-loaded nanocarriers for food packaging applications

Advanced antimicrobial surfaces in cellulose-based food packaging

This critical review provides a comprehensive framework for selecting engineered colloidal and nanostructured systems for cellulose-based food packaging. Meta-analysis was used as a methodological approach to categorize them according to antimicrobial agents, coating methods, and synergistic effects against a broad spectrum of microorganisms. The most frequent substrate is flexible packaging paper (35-70 g/m2, uncalendered), often intended for food wrapping. Among antimicrobial agents, chitosan-based coatings are a common choice-often combined with essential oils-being particularly effective against Gram-positive bacteria (e.g., Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis). This is attributed to electrostatic interactions between the polysaccharide's protonated -NH3+ groups and teichoic acids within bacterial cell walls. Inorganic metal nanoparticles, such as ZnO nanorods and Ag nanoparticles, are broadly effective by compromising the membranes of various foodborne pathogens-including Bacillus cereus and Pseudomonas aeruginosa. Terpenoid- or phenolic-rich essential oils-commonly delivered in emulsions or encapsulated in host-guest β-cyclodextrin complexes-inhibit the growth of yeasts and molds, besides some common bacteria when grafted onto bleached paper. Synergistic effects have been observed with complex coatings such as chitosan combined with CuONPs. Despite their promising performance, the widespread industrial adoption of cellulose-based active packaging in the food sector requires addressing not only antimicrobial activity, but also barrier properties and feasible methods to functionalize the paper surface (e.g., bar coating). These challenges, often overlooked, are critically assessed herein. All considered, further studies are required to address the challenges of cellulosic antimicrobial materials in a holistic manner to accelerate its large-scale implementation in the food sector.

Lipid-based nanocarriers loaded with bioactive compounds in active food packaging: Fabrication, characterization, and applications

New trends in the food industry emphasize safer, more stable, eco-friendly, and value-added packaging solutions. Active packaging has emerged to release or absorb bioactive components, which are often sensitive to physical, chemical and/or enzymatic factors as well as being unstable. Lipid-based nanocarriers (nanoemulsions, nanoliposomes, solid lipid nanoparticles and nanostructured lipid carriers) have demonstrated their industrial potential and efficiency in the uptake, protection, bioavailability and controlled/targeted release of a wide variety of water-soluble, fat-soluble or amphiphilic bioactive substances. Additionally, their reduced size and consequently, high surface-to-volume ratio, give them unique physicochemical attributes, novel characteristics in the final product and biocompatibility as well as adhesion strength with the food packaging, without altering the sensory attributes of the food. Despite these benefits, challenges related to stability, regulatory concerns, and large-scale production must be addressed. This review examines the fabrication, characterization, and application of lipid-based nanocarriers in active food packaging, emphasizing their benefits, challenges, and future potential while further exploring their successful integration into the food packaging industry.

Chitosan/polyvinyl alcohol film loading β-acids/β-cyclodextrin inclusion complex: A shelf-life extension strategy for strawberry

Fabricating food packaging films with multifunction (antibacterial, antioxidant, and controlled-release properties) represents a powerful strategy for extending the shelf life and enhancing the safety of perishable fruits. Herein, chitosan (CS) and polyvinyl alcohol (PVA) composite films were loaded inclusion complex (IC) with different concentrations of β-acids/β-cyclodextrin (β-acids/β-CD) or β-acids/hydroxyethyl-β-cyclodextrin (β-acids/HE-β-CD) inclusion complex. Moreover, the films' physical, chemical, and biological properties were systematically investigated. Satisfyingly, these composite films exhibited excellent mechanical properties and thermal stability. As the concentration of the inclusion complex improved, the hydrophobicity of the functionalized films also enhanced (76.50°-108.59°/110.04°). Furthermore, variations in pH were discovered that it could affect β-acids release from films. A significant enhancement in the antioxidant capacity of films could be clearly observed with increased concentrations of the inclusion complex (from 5.56 % to 72.98 %/73.47 %). Additionally, films expressed outstanding antibacterial activity against Gram-positive bacteria (S. aureus) (inhibition zone >10.89 mm), with those loading β-acids/β-CD demonstrating a stronger antibacterial effect than those loading β-acids/HE-β-CD. For the preservation of strawberries - the typical representative of perishable fruits, the films significantly extended their shelf life to eight days. As the content of the inclusion complex of β-acids in the film increased, the weight loss dramatically reduced (39.91 % without film vs. 23.12 % with HE-β-CD@CS/PVA film). Overall, the CS/PVA films loading β-acids/β-CD display remarkable multifunctionality and value as a fresh-preserving packaging material with sustained release performance and notable bioactivity.

Preparation and characterization of edible gelatin-chitosan films incorporated with finger millet (Eleusine coracana L.) polyphenols and its application in pork

This study focuses on the gelatin-chitosan composite films incorporated with (Eleusine coracana L.) polyphenols (FMP) (0 %, 0.5 %, 1.0 %, and 1.5 %). The results of Fourier transform infrared (FTIR) spectroscopy showed that the addition of FMP did not create new chemical bonds. The composite film that incorporates FMP led to the formation of strong intramolecular and intermolecular hydrogen bonds within films, facilitated the thermal decomposition process, albeit with a marginal reduction in the thermal degradation temperature. In terms of microstructure, scanning electron microscopy images demonstrated that the surface of the composite films with FMP incorporated was rougher. With regard to mechanical properties, the incorporation of FMP decreased the elongation at break (E) by 36.45 % while increasing the tensile strength (TS) by 2.67 MPa at a concentration of 1.5 %. Additionally, FMP contributed to a barrier against UV light. In the context of pork preservation, it was found that the composite film containing 1.0 % FMP displayed the best antibacterial and antioxidant performance. These findings highlight the excellent antioxidant capabilities of FMP, suggesting its significant potential in pork preservation via inhibiting the bacterial growth and lipid oxidation.

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.

Konjac glucomannan/zein active film loaded with tea polyphenol-ferric nanoparticles for strawberry preservation

With increasing global environmental awareness and concerns about food safety, biodegradable active packaging has garnered widespread attention. In this study, the stability and bioactivity of tea polyphenol (TP) were enhanced through the preparation of TP-ferric nanoparticles (TP-Fe NPs) using metal-polyphenol ion coordination. Moreover, the introduction of Fe ions can further enhance the antibacterial effects of TP-Fe NPs. Using the hydrogen bonding between konjac glucomannan (KGM) and zein to enhance the hydrophobicity and mechanical properties of the film. By employing KGM and zein as the matrix, we incorporated TP-Fe NPs as active fillers to create multifunctional active packaging films. This study aimed to meet the needs of food safety and sustainable development goals. The resulting film exhibited excellent water resistance (water contact angle: 117.73°), mechanical strength (tensile strength: 21.82 MPa, elongation at break: 94.30 %), ultraviolet-shielding ability (>99 %), biodegradability (5 days in soil), and antioxidant (>85 %) and antibacterial (>99 %) properties. Moreover, the film significantly reduced strawberry decay and extended its shelf life by 10 days. These findings provide new insights into the application of nanomaterials in active packaging, highlighting their potential and advantages in food preservation.

Use of Natamycin for the Development of Polymer Systems with Antifungal Activity for Packaging Applications

Recently, there has been a rapid growth in the use of biodegradable polymers as alternatives to petroleum-based polymers, particularly in the packaging sector, to reduce environmental pollution. In this scenario, the aim of this work was to study the use of different amounts of Natamycin on two polymer systems: one that is non-biodegradable but widely known in the field of packaging and one that is biodegradable and is emerging as a possible replacement, in order to accelerate progress toward the achievement of the sustainable development goals. Both systems were produced through melt mixing followed by compression moulding. Subsequently, they were fully characterized by rheological, morphological, mechanical, thermal, and wettability analyses. Natamycin release was evaluated in water at 4 °C by UV-Vis measurements. The antifungal activity of both polymeric systems containing Natamycin was assessed in vitro against three strains of undesirable filamentous fungi of food interest. The results show that PCL with 5% Natamycin represents an effective biodegradable alternative to EVA for inhibiting undesirable filamentous fungi. More specifically, both systems at 5% showed comparable inhibition zones of about 30 mm.

The Role of Active Packaging in the Defense Against Foodborne Pathogens with Particular Attention to Bacteriophages

The increasing demand for food safety and the need to combat emerging foodborne pathogens have driven the development of innovative packaging solutions. Active packaging, particularly those incorporating antimicrobial agents, has emerged as a promising approach to enhance food preservation and safety. Among these agents, bacteriophages (phages) have gained significant attention due to their specificity, efficacy, and natural origin. This manuscript explores the role of active packaging in protecting against foodborne pathogens, with a particular focus on bacteriophages. The review overviews recent advances in antimicrobials in food packaging, followed by a detailed discussion of bacteriophages, including their classification, mode of action, multidisciplinary applications, and their use as antimicrobial agents in active food packaging. The manuscript also highlights commercially available bacteriophage-based products and addresses the challenges and limitations associated with their integration into packaging materials. Despite their potential, issues such as stability, regulatory hurdles, and consumer acceptance remain critical considerations. In conclusion, bacteriophages represent a promising tool in active packaging for enhancing food safety, but further research and innovation are needed to overcome existing barriers and fully realize their potential in the food industry.

A systematic review of nanocarriers used in medicine and beyond - definition and categorization framework

Nanocarriers are transport and encapsulation systems that primarily serve to protect and improve the dispersibility of predominantly hydrophobic active ingredients but also enable their targeted delivery and controlled release at the site of action. Nanocarriers are mainly made of either organic or inorganic materials, but various combinations of materials in complex structures are also under development. Most nanocarriers represent entities that are rationally designed to meet the functional requirements of a specific application. They can therefore be understood as Advanced Materials. Nanocarrier systems are already being used in medicine, cosmetics, agriculture, food, and household products. They are therefore used in a variety of products, ideally designed to be safe and sustainable, and may need to be registered before they can be placed on the market. Inspired by medical research, nanocarriers are also increasingly being used for precision farming (nano-agrochemicals) or products, such as air fresheners or lithium-ion batteries, and could thus be released into the environment in large quantities. To enable the identification of critical nanocarriers in subsequent investigations, a comprehensive literature review of the broad and heterogeneous research field of nanocarriers is provided, as well as an approach for categorization based on the origin and chemical composition of their constituent materials. A definition of nanocarriers based on size (1-1000 nm) and function is also proposed for their risk assessment.

Enhancing Waterproof Food Packaging with Janus Structure: Lotus Leaf Biomimicry and Polyphenol Particle Technology for Vegetable Preservation

With the increasing demand for improved food preservation, conventional waterproof food packaging has proven inadequate because of its limited functionality. Although incorporating features such as antibacterial and antioxidant properties into packaging enhances protection, it can compromise the hydrophobicity of the involved material, thereby increasing the risk of contamination from external sources. To address this challenge, a robust and reliable barrier capable of simultaneously integrating multiple protective functions is required. This research synthesizes polyphenol particles via metal ion coordination and multiple hydrogen bondings to enhance antioxidant and antimicrobial properties. In addition, inspired by the asymmetric wettability of Janus-structured lotus leaves, this study develops biomimetic multifunctional Janus electrospun fibers via electrostatic spinning. These fibers exhibit exceptional properties, including superhydrophobic, antifouling, ultraviolet-blocking, pH sensitivity, antioxidation, antimicrobial, and freshness retention properties. Experiments and mesoscopic capillary flow simulations elucidate the waterproofing ability and underlying mechanisms of the Janus electrospun fibers, demonstrating their function as hydrophobic shields for preventing water penetration. Overall, this study provides a reference for high-performance waterproof food packaging to enhance vegetable preservation.

Lemon-derived carbon quantum dots incorporated guar gum/sodium alginate films with enhanced the preservability for blanched asparagus active packaging

Minimally processed fruits and vegetables (MPFVs) experience significant quality degradation during storage due to oxygen exposure, mechanical damage, and microbial contamination, which significantly reduces shelf life and leads to substantial economic waste. This research developed a cost-effective and environmentally active packaging by incorporating carbon quantum dots (CQDs) derived from lemons into guar gum (GG) and sodium alginate (SA) films. The CQDs were integrated into the biopolymer matrix via simple film-casting techniques. The CQDs exhibited exceptional antioxidant and antibacterial properties due to the abundant functional groups and unique quantum effects. The integration of CQDs into GG/SA films enhanced UV-blocking capabilities, mechanical strength (38.80 MPa), and antioxidant activity (43.45%). The release kinetics of CQDs from the films followed the Fickian diffusion kinetics. The use of CQDs offers several advantages over conventional methods including their biocompatibility, sustainability, and multifunctionality. Additionally, the films effectively delayed the browning of blanched asparagus. The mechanism of browning inhibition was attributed to the prevention of chlorophyll degradation and enzymatic browning. This approach offers a sustainable and effective solution for extending the shelf life and safety of MPFVs.

Active packaging film based on chitosan/gelatin blend incorporated with mango peel carbon dots: Properties and shelf life extension of minced pork

Active packaging is essential for reducing food quality loss and ensuring consumer safety. Recently, carbon dots, synthesized from agricultural bio-wastes, have been used as active nanofillers. Mango peels, generally discarded as waste, can serve as potential precursor for synthesis of carbon dots. Mango peel carbon dots (MPCD) were prepared and characterized. Characteristics of active film based on chitosan (CS)/fish gelatin (FG) blend incorporated with MPCD at different concentrations (1, 3, and 5 wt%) were investigated. MPCD with augmenting concentrations enhanced mechanical properties of CS/FG film. Film containing 5 % MPCD had 15 % higher tensile strength than the control (without MPCD). The film containing MPCD showed the improved antioxidant activity, antimicrobial and UV barrier properties. The pouch (5 × 5 cm2) made from film added with 5 % MPCD via heat sealing was used for packaging minced pork. Minced pork packed in the pouch showed lower bacterial growth (below 6 log CFU/g) and chemical changes than that packed in polyethylene pouch during 15 days of storage at 4 °C. Therefore, the conversion of mango peel into valuable carbon dots promotes a zero-waste sustainable approach in line with the biocircular economy. Active pouch could be employed as novel biodegradable active and green packaging for the food industry.

Long-acting sustained release microcapsules of oregano essential oil-loaded gelatin/carrageenan for food preservation against Botrytis cinerea

As a food-derived natural component, oregano essential oil (OEO) exhibits excellent activity against Botrytis cinerea (B. cinerea). However, its poor water solubility and chemical instability limit its application in preservation. In this study, we determined the composition of OEO and encapsulated it in microcapsules using gelatin/carrageenan (GE/CRG) as the capsule wall, achieving a particle size of 336.10 nm and an encapsulation efficiency of 87.79 %. The microcapsules realize the slow-release duration of OEO to over 80 h. More importantly, due to the slow-release effect of OEO, OEO-GE/CRG microcapsules demonstrated excellent inhibitory activity against B. cinerea with an EC50 value of 0.18 mg/mL. The microcapsule treatment significantly prolonged the preservation period of cherry tomatoes in infection models with B. cinerea. These results indicate that OEO-GE/CRG microcapsules could serve as a potential fungal inhibitor and agent for fruit storage and preservation.

The Genetic Determinants of Listeria monocytogenes Resistance to Bacteriocins Produced by Lactic Acid Bacteria

BACKGROUND

Listeria monocytogenes is a Gram-positive bacterium responsible for listeriosis, a serious foodborne disease that can lead to serious health complications. Pregnant women, newborns, the elderly, and patients with weakened immune systems are particularly susceptible to infection. Due to the ability of L. monocytogenes to survive in extreme environmental conditions, such as low temperatures, high salinity, and acidity, this bacterium poses a serious threat to food production plants and is particularly difficult to eliminate from these plants. One of the promising solutions to reduce the presence of this bacterium in food products is bacteriocins as natural control agents. These are substances with antibacterial activity produced by other bacteria, mainly lactic acid bacteria (LAB), which can effectively inhibit the development of pathogens such as L. monocytogenes. The use of bacteriocins in the food industry is beneficial due to their natural origin, specificity of action, and consumer safety. However, the problem of resistance to these substances exists.

RESULTS

This review focuses on the mechanisms of bacteriocin resistance, such as modifications of bacteriocin docking receptors, changes in the structure of the cell wall and membrane, and the occurrence of cross-resistance to different bacteriocins. Genetic factors determining these mechanisms and strategies to cope with the problem of resistance are also presented.

CONCLUSIONS

Research on this issue is crucial for developing effective preventive methods that will enable the safe and long-term use of bacteriocins in food production.

Mechanisms and strategic prospects of cannabinoids use: Potential applications in antimicrobial food packaging-A review

This review focuses on antimicrobial packaging for food safety, critically examining the activity and efficacy of cannabinoids against commonly found microorganisms and exploring their antimicrobial mechanisms. Specifically, the review considers cannabinoids derived from industrial hemp plants, which are characterized by low levels of psychoactive components. It also outlines viable strategies to control the sustained release of cannabinoids from the packaging, enabling extended storage and enhanced safety of food products. Research demonstrates that cannabinoids are effective against both foodborne bacteria and fungi, with their antimicrobial action primarily attributed to microbial membrane instability. Cannabinoids can be utilized to prepare effective antimicrobial films and edible coatings; however, the number of studies in this area remains limited. The potential of cannabinoids to contribute to intelligent packaging systems is also discussed, with an emphasis on the regulatory aspects and challenges associated with incorporating cannabinoids into food packaging. Finally, the review identifies future research directions to address current limitations and advance hemp-based antimicrobial food packaging solutions.

Self-Reinforced Biocomposites Made from Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV): An Innovative Approach to Sustainable Packaging Production through Melt Processing

The production of self-reinforced composites allows for a targeted tailoring of the property profile for specific applications and offers the physical-mechanical advantages of a synergistic combination of the two components with a high value in terms of their end-of-life scenarios. This study deals with the preparation and evaluation of self-reinforced biocomposites of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) with PHBV microparticles produced for the first time by industry-oriented melt processing. First, microparticles with a size of 4 μm were prepared and characterized by using the miniemulsion/evaporation technique. These microparticles were then incorporated into the PHBV matrix by extrusion and injection molding. Electron microscopy revealed particles in biocomposites. The results indicate heterogeneous nucleation, leading to higher crystallinity at higher melting temperatures. This leads to a slight embrittlement and an improvement of the barrier properties against oxygen and water vapor. These industrially produced biocomposites benefit from particles by showing, among other things, higher barrier properties while retaining their green character, making them promising and easily accessible candidates for future packaging applications.

Fabrication and characterization of carvacrol encapsulated gelatin/chitosan composite nanofiber membrane as active packaging material

In this study, carvacrol was effectively encapsulated in gelatin/chitosan composite nanofiber membrane using the electrospinning method with the help of the cationic surfactant cetyltrimethylammonium bromide (CTAB). The effects of CTAB (0.0%, 1.0%, w/w) and bioactive carvacrol (0.0%, 1.0%, 3.0%, 5.0%, 7.0%, 10.0%, w/w) on the structural, physicomechanical, antibacterial, and antioxidant characteristics of the nanofiber membranes were investigated. The results demonstrated that the antibacterial and antioxidant characteristics of the gelatin/chitosan composite nanofiber membrane (GC) and GC-CAR membrane (with the addition of 1.0% carvacrol) were unsatisfactory. As carvacrol and CTAB were both added, the elongation at break, antibacterial, and antioxidant properties of the nanofiber membranes significantly improved (p < 0.05), while the water vapor permeability (WVP) significantly decreased (p < 0.05). When the added amount of carvacrol was 5.0% (w/w), the nanofiber membrane (GC-CAR5-CTAB) exhibited the best antioxidant and antibacterial performance. Finally, the GC-CAR5-CTAB membrane was applied to the preservation of strawberries and Erjingtiao chilies, and their shelf life was effectively extended. The above results indicate that the nanofiber membrane prepared in this study has great potential for application in food-active packaging.

Advances in Biodegradable Food Packaging Using Wheat-Based Materials: Fabrications and Innovations, Applications, Potentials, and Challenges

This article explores the advancements in biodegradable food packaging materials derived from wheat. Wheat, a predominant global cereal crop, offers a sustainable alternative to conventional single-use plastics through its starch, gluten, and fiber components. This study highlights the fabrication processes of wheat-based materials, including solvent casting and extrusion, and their applications in enhancing the shelf life and quality of packaged foods. Recent innovations demonstrate effectiveness in maintaining food quality, controlling moisture content, and providing microbiological protection. Despite the promising potential, challenges such as moisture content and interfacial adhesion in composites remain. This review concludes with an emphasis on the environmental benefits and future trends in wheat-based packaging materials.

Materials based on biodegradable polymers chitosan/gelatin: a review of potential applications

Increased mass manufacturing and the pervasive use of plastics in many facets of daily life have had detrimental effects on the environment. As a result, these worries heighten the possibility of climate change due to the carbon dioxide emissions from burning conventional, non-biodegradable polymers. Accordingly, biodegradable gelatin and chitosan polymers are being created as a sustainable substitute for non-biodegradable polymeric materials in various applications. Chitosan is the only naturally occurring cationic alkaline polysaccharide, a well-known edible polymer derived from chitin. The biological activities of chitosan, such as its antioxidant, anticancer, and antimicrobial qualities, have recently piqued the interest of researchers. Similarly, gelatin is a naturally occurring polymer derived from the hydrolytic breakdown of collagen protein and offers various medicinal advantages owing to its unique amino acid composition. In this review, we present an overview of recent studies focusing on applying chitosan and gelatin polymers in various fields. These include using gelatin and chitosan as food packaging, antioxidants and antimicrobial properties, properties encapsulating biologically active substances, tissue engineering, microencapsulation technology, water treatment, and drug delivery. This review emphasizes the significance of investigating sustainable options for non-biodegradable plastics. It showcases the diverse uses of gelatin and chitosan polymers in tackling environmental issues and driving progress across different industries.

Preparation of chitosan photodynamic antibacterial film loaded with VK3 complex in the preservation of chilled mutton

To effectively utilize the photodynamic antibacterial ability of vitamin K3 (VK3), by solving the photothermal instability of VK3, it was combined with natural polymers to apply the preservation of chilled mutton. We encapsulated VK3 in the (2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) to construct VK3-HP-β-CD complex and then introduced the complex to chitosan (CS) and polyvinyl alcohol (PVA) to fabricate an antibacterial film (CS/PVA-VK3-HP-β-CD film). Through the packaging performance test of the film, the content of VK3-HP-β-CD was an important factor determining the properties of film including tensile strength, elongation at break, water vapor permeability, water content and water contact angle. Meanwhile, CS/PVA-VK3-HP-β-CD films could continuously release ROS under light and suspended in dark, thus realizing >99 % antibacterial rate for Escherichia coli and Staphylococcus aureus. In the application experiment of chilled mutton, CS/PVA-VK3-1-HP-β-CD film could significantly inhibit the increase of total viable count (TVC), pH value (pH) and total volatile base nitrogen (TVB-N) of chilled mutton, and extended its shelf life for at least 12 days. These results indicated that the CS/PVA film with the VK3-HP-β-CD complex might have promising potential as an antibacterial material for packaging and preserving food.

An Overview of Advanced Antimicrobial Food Packaging: Emphasizing Antimicrobial Agents and Polymer-Based Films

The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials.

Preparation of the double cross-linking carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film for food active packaging application

This paper prepared a new kind of carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film with antibacterial properties. Carbon dots and citric acid were used as cross-linking agents, and polyvinyl alcohol and carboxymethyl cellulose were used as matrices respectively. The mechanical properties, UV shielding performance, thermal stability, antioxidant capability, and antibacterial activities of the carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film were researched. The prepared carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film was applied in the strawberry freshness preservation test. And test results indicated that the carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film could prevent rotting and extend the shelf life of strawberries. This carbon dots-polyvinyl alcohol-carboxymethyl cellulose composite film could be applied in the food active packaging field.

Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications

The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.

Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life.

In-package cold plasma treatment to extend the shelf life of food

Conventional food preservation methods such as heat treatment, irradiation, chemical treatment, refrigeration, and coating have various disadvantages, like loss of food quality, nutrition, and cost-effectiveness. Accordingly, cold plasma is one of the new technologies for food processing and has played an important role in preventing food spoilage. Specifically, in-package cold plasma has become a modern trend to decontaminate, process, and package food simultaneously. This strategy has proven successful in processing various fresh food ingredients, including spinach, fruits, vegetables, and meat. In particular, cold plasma treatment within the package reduces the risk of post-processing contamination. Cryoplasm decontamination within packaging has been reported to reduce significantly the microbial load of many foods' spoilage-causing pathogens. However, studies are needed to focus more on the effects of in-package treatments on endogenous enzyme activity, pest control, and removal of toxic pesticide residues. In this review, we comprehensively evaluated the efficacy of in-package low-temperature plasma treatment to extend the shelf life of various foods. The mechanisms by which cold plasma interacts with food were investigated, emphasizing its effects on pathogen reduction, spoilage mitigation, and surface modification. The review also critically assessed the effects of the treatments on food quality, regulatory considerations, and their potential as viable technologies to improve food safety and packaging life. In-package cold plasma treatment could revolutionize food storage when combined with other sophisticated technologies such as nanotechnology.

Antimicrobial potential of linear low-density polyethylene food packaging with Ag nanoparticles in different carriers (Silica and Hydroxyapatite)

Silver nanoparticles incorporation into polymeric packaging aims to prevent microbiological contamination in food products, thus ensuring superior food safety and preservation. In this context, this study aimed to verify the antimicrobial efficacy of linear low-density polyethylene (LLDPE) films incorporated with silver nanoparticles (AgNPs) dispersed in silica (SiO2) and hydroxyapatite (HAP) carriers at different concentrations. AgNPs + carriers polymer films were characterized at 0.2, 0.4, and 0.6% concentrations using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), field emission gun-scanning electron microscope (FEG-SEM), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), and migration in acidic and non-acidic simulants. Antimicrobial action was investigated on Gram-positive Staphylococcus aureus, Gram-negative Escherichia coli, and the Penicillium expansum and Fusarium solani fungi with antimicrobial activity by direct contact test and bacterial imaging by scanning electron microscopy. AgNPs addition to the LLDPE matrix did not interfere with the films' chemical and thermal properties and presented no significant migration to the external medium. For antimicrobial action, silver nanoparticles showed, in most concentrations, an inhibition percentage higher than 90% on all microorganisms studied, regardless of the carrier. However, a greater inhibitory action on S. aureus and between carriers was found, making hydroxyapatite more effective. The results indicated that nanostructured films with AgNPs + hydroxyapatite showed more promising antimicrobial action on microorganisms than AgNPs + silica, making hydroxyapatite with silver nanoparticle potentially useful in food packaging, improving safety and maintaining quality.

Nanocoating and its application as antimicrobials in the food industry: A review

Nanocoatings are ultra-thin layers on the nanoscale (<100 nm) that are deposited on the substrate to improve their properties and functionality. These nanocoatings provide significant advantages compared to traditional coating, including stain resistance, antimicrobial and antioxidant activities, odor control and delivery of active agents, and liquid repellence properties. In the food industry, nanocoating is widely used in the food packaging sector. In this regard, nanocoating offers antimicrobials and antioxidant properties to active food packaging by incorporating active bioactive compounds into materials used in already existing packaging. The application of nanocoating is applied to these kinds of food packaging with nano coating to improve shelf life, safety, and quality of food packaging. In smart/intelligent packaging, the active packaging coating is promising food packaging, which is designed by releasing preservatives and nanocoating as an antimicrobial, antifungal, antioxidant, barrier coating, and self-cleaning food contact surfaces. In addition, nanocoating can be used for food contact surfaces, kitchen utensils, and food processing equipment to create antimicrobial, antireflective, and dirt-repellent properties. These are critical properties for food processing, especially for meat and dairy processing facilities, which can reduce biofilm formation and prevent cross-contamination. Recently, appreciable growth in the development of the application of nanocoating as edible films for coating food products has emerged to improve food safety issues. In this regard, much scientific research in the area of nanocoating fruits and vegetables, and other food products was performed to address food safety issues. Hence, this promising technology can be a great addition to the agricultural and food industries. Thus, this review addresses the most relevant information about this technology and the applications of nanocoating in the food industry.

Recent advances in biomacromolecule-based nanocomposite films for intelligent food packaging- A review

In food packaging, biopolymer films are biodegradable films made from biomacromolecule-based natural materials, while biocomposite films are hybrids of two or more materials, with at least one being biodegradable. Bionanocomposites are different than the earlier ones, as they consist of various nanofillers (both natural and inorganic) in combination with biomacromolecule-based biodegradable materials to make good compostable bionanocomposites. In this regard, a new type of material known as bionanocomposite has been recently introduced to improve the properties and performance of biocomposite films. Bionanocomposites are primarily developed for active packaging, but their use in intelligent packaging is also noteworthy. For example, bionanocomposites developed using a hybrid of anthocyanin and carbon dots as intelligent materials have shown their high pH-sensing properties. The natural nanofillers (like nanocellulose, nanochitosan, nanoliposome, cellulose nanocrystals, cellulose nanofibers, etc.) are being employed to promote the sustainability, degradability and safety of bionanocomposites. Overall, this article comprehensively reviews the latest innovations in bionanocomposite films for intelligent food packaging over the past five years. In addition to packaging aspects, the role of nanofillers, the importance of life cycle assessment (LCA) and risk assessment, associated challenges, and future perspectives of bionanocomposite intelligent films are also discussed.

New Functional Bionanocomposites by Combining Hybrid Host-Guest Systems with a Fully Biobased Poly(lactic acid)/Poly(butylene succinate-co-adipate) (PLA/PBSA) Binary Blend

In this study, we have developed innovative polymer nanocomposites by integrating magnesium-aluminum layered double hydroxide (LDH)-based nanocarriers modified with functional molecules into a fully biobased poly(lactic acid)/poly(butylene succinate-co-adipate) (PLA/PBSA) matrix. These LDH-based hybrid host-guest systems contain bioactive compounds like rosmarinic acid, ferulic acid, and glycyrrhetinic acid, known for their antioxidant, antimicrobial, and anti-inflammatory properties. The bioactive molecules can be gradually released from the nanocarriers over time, allowing for sustained and controlled delivery in various applications, such as active packaging or cosmetics. The morphological analysis of the polymer composites, prepared using a discontinuous mechanical mixer, revealed the presence of macroaggregates and nano-lamellae at the polymer interface. This resulted in an enhanced water vapor permeability compared to the original blend. Furthermore, the migration kinetics of active molecules from the thin films confirmed a controlled release mechanism based on their immobilization within the lamellar system. Scaling-up experiments evaluated the materials' morphology and mechanical and thermal properties. Remarkably, stretching deformation and a higher shear rate during the mixing process enhanced the dispersion and distribution of the nanocarriers, as confirmed by the favorable mechanical properties of the materials.

Development of Active Antibacterial CEO/CS@PLA Nonwovens and the Application on Food Preservation

The biodegradable activity antibacterial materials have been widely applied on food preservation because they not only protect foods from pathogenic attacks but also relieve environmental pollution. Biodegradable melt-blown nonwovens (MB) have several advantages over the other materials in terms of a simpler and more environmentally friendly fabrication process, higher specific surface area, and lower cost. Herein, polylactic acid (PLA) MB is first modified by polydopamine (PDA) to activate the surface. Then, chitosan (CS) and cinnamon essential oil (CEO) are used to decorate the surface of the modified PLA MB via a simple one-pot method to prepare CEO/CS@PLA MB with different CEO contents. Compared with PLA MB, CEO/CS@PLA MB had a rougher surface and larger average fiber diameter, while the average pore diameter and air permeability reduced. The input of CEO led to a decrease in the tensile strength of CEO/CS@PLA MB and an obvious increase in the elongation at break. The combination of CS and CEO shows excellent synergistic antibacterial effect. The antibacterial efficiencies of CEO/CS@PLA MB against Escherichia coli and Staphylococcus aureus enhance with the increase of the CEO content. When the weight ratio of CS to CEO is 1:2, the antibacterial efficiencies of CEO2/CS@PLA MB against E. coli and S. aureus are 99.98 and 99.99%, respectively. When being applied to the preservation of fresh strawberry, CEO2/CS@PLA MB can effectively inhibit the microbial growth in strawberry and reduce decay, which extends the shelf time of strawberry.

Characterisation, slow-release, and antibacterial properties of carboxymethyl chitosan/inulin hydrogel film loaded with novel antilisterial durancin GL

This paper reports the development of a hydrogel film with antibacterial activity and controlled release characteristics. Carboxymethyl chitosan (CMCS) is grafted onto durancin GL and inulin via a mediated reaction between N-hydroxysuccinimide and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride. Rheology tests, Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy, and lap shear tests confirmed the formation of a stable chemical cross-linking and excellent adhesion hydrogel with 4 % CMCS and 8 % inulin. The CMCS/inulin hydrogel film loaded with durancin GL appears transparent and uniform. FTIR spectroscopy results reveal the interaction mode among CMCS, inulin, durancin GL, and the hydrogel film structure. Cross-linking improved thermal stability and water-vapour barrier performance. The hydrophobicity of CMCS/inulin @Durancin GL increased under a durancin GL concentration of 0.036 g/30 mL, and the release of active substances is prolonged. In-vitro antibacterial capacity and salmon preservation experiments show that the addition of durancin GL enhanced the antibacterial activity of the hydrogel film. Therefore, CMCS/inulin@Durancin GL hydrogel films can be used as fresh-keeping packaging materials in practical applications.

Clove essential oil loaded chitosan nanocapsules on quality and shelf-life of blueberries

In this study, the formation of clove essential oil loaded chitosan nanocapsules (CEO/CS-NCs) was achieved by the ionotropic gelation technology. The spherical shape and core-shell structure of CEO/CS-NCs were characterized by SEM, TEM, and FT-IR. CEO/CS-NCs have a reasonable encapsulation efficiency rate of 39 % and an average size of 253.63 nm. The simulated release of CEO/CS-NCs in a citric acid buffer solution shows that the nano-encapsulation technology could control the sustained release of clove essential oil (CEO). The shelf life of untreated blueberries at room temperature is only about 3 days, while CEO/CS-NCs combined with low-temperature storage can extend the shelf life to about 12 days. The quality characteristic of blueberries, including fruit firmness and moisture content, were effectively maintained, and the rotting rate of blueberries was significantly reduced with CEO/CS-NCs. As a natural preservative, CEO/CS-NCs have a good antioxidant activity close to the commercial antioxidant butylated hydroxytoluene (BHT) and a high antibacterial activity against pathogenic bacteria (PB) isolated from naturally occurring blueberries. Therefore, this study not only gives a theoretical basis for the development of CEO as a commercial preservative but also provides a practical solution to solve the protection challenge of preserving blueberries.

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.

Recent advances in cellulose nanocrystals-based antimicrobial agents

Over the past five years, there has been growing interest in the design of modified cellulose nanocrystals (CNCs) as nanoscale antimicrobial agents in potential end-user applications such as food preservation/packaging, additive manufacturing, biomedical and water purification. The interest of applying CNCs-based antimicrobial agents arise due to their abilities to be derived from renewable bioresources and their excellent physicochemical properties including rod-like morphologies, large specific surface area, low toxicity, biocompatibility, biodegradability and sustainability. The presence of ample surface hydroxyl groups further allows easy chemical surface modifications for the design of advanced functional CNCs-based antimicrobial materials. Furthermore, CNCs are used to support antimicrobial agents that are subjected to instability issues. The current review summarizes recent progress in CNC-inorganic hybrid-based materials (Ag and Zn nanoparticles, other metal/metal oxide) and CNC-organic hybrid-based materials (polymers, chitosan, simple organic molecules). It focuses on their design, syntheses and applications with a brief discussion on their probable modes of antimicrobial action whereby the roles of CNCs and/or the antimicrobial agents are highlighted.

Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation

A major way to reduce meat waste is to extend the shelf life of chilled meat with appropriate packaging. However, most of the packaging film cannot keep meat fresh because of its poor antibacterial and water resistance performance. In this paper, a composite film for chilled meat packaging was synthesized by simple self-assembly of zinc ions with chelating carboxyl groups. Introducing zinc ions into the composite system endows excellent water resistance and antibacterial properties to the film, which are demonstrated by the water vapor permeability and Escherichia coli and Staphylococcus aureus antibacterial tests. The as-prepared composite film also showed enhanced mechanical properties due to the formation of chelation bonds between zinc ions and carboxyl groups. Moreover, the chilled meat preservation test demonstrated the as-prepared composite film can significantly extend the shelf life of pork by five days, indicating its outstanding freshness preservation property. This work demonstrated a facile method to synthesize water-resistant and antimicrobial composite film, which can appear as an effective packaging material for chilled meat and offer a new idea to solve its short shelf-life problem.

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.

Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products

In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.

Effect of nanopackaging on the quality of edible mushrooms and its action mechanism: A review

With higher demands for food packaging and the development of nanotechnology, nanopackaging is becoming a research hotspot in the field of food packaging because of its superb preservation effect, and it can effectively resist oxidation and regulates energy metabolism to maintain the quality and prolong the shelf life of mushrooms. Furthermore, under the background of SARS-CoV-2 pandemic, nanomaterials could be a potential tool to prevent virus transmission because of their excellent antiviral activities. However, the investigation and application of nanopackaging are facing many challenges including costs, environmental pollution, poor in-depth genetic research for mechanisms and so on. This article reviews the preservation effect and mechanisms of nanopackaging on the quality of mushrooms and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.

Natural antimicrobial systems protected by complex polyhydroxyalkanoate matrices for food biopackaging applications - A review

Interest is growing in entrapping natural antimicrobial compounds (NACs) within polyhydroxyalkanoates (PHAs) to produce active food-biopackaging systems. PHAs are versatile polymeric macromolecules that can protect NAC activity by entrapment. This work reviews 75 original papers and 18 patents published in the last 11 years concerning PHAs as matrices for NACs to summarize the physicochemical properties, release, and antimicrobial activities of systems fabricated from PHAs and NACs (PHA/NAC systems). PHA/NAC systems have recently been used as active food biopackaging systems to inactivate foodborne pathogens and prolong food shelf life. PHAs protect NACs by increasing the degradation temperature of some NACs and decreasing their loss of mass when heated. Some NACs also transform the PHA/NAC systems into more thermostable, flexible, and resistant when interacting with PHAs while also improving the barrier properties of the systems. NAC release and activity are also prolonged when NACs are trapped within PHAs. PHA/NAC systems, therefore, represent ecologically friendly materials with promising applications.

Production of Silver Nano-Inks and Surface Coatings for Anti-Microbial Food Packaging and Its Ecological Impact

Food spoilage is an ongoing global issue that contributes to rising carbon dioxide emissions and increased demand for food processing. This work developed anti-bacterial coatings utilising inkjet printing of silver nano-inks onto food-grade polymer packaging, with the potential to enhance food safety and reduce food spoilage. Silver nano-inks were synthesised via laser ablation synthesis in solution (LaSiS) and ultrasound pyrolysis (USP). The silver nanoparticles (AgNPs) produced using LaSiS and USP were characterised using transmission electron microscopy (TEM), Fourier transform infrared (FTIR) spectroscopy, UV-Vis spectrophotometry and dynamic light scattering (DLS) analysis. The laser ablation technique, operated under recirculation mode, produced nanoparticles with a small size distribution with an average diameter ranging from 7–30 nm. Silver nano-ink was synthesised by blending isopropanol with nanoparticles dispersed in deionised water. The silver nano-inks were printed on plasma-cleaned cyclo-olefin polymer. Irrespective of the production methods, all silver nanoparticles exhibited strong antibacterial activity against E. coli with a zone of inhibition exceeding 6 mm. Furthermore, silver nano-inks printed cyclo-olefin polymer reduced the bacterial cell population from 1235 (±45) × 106 cell/mL to 960 (±110) × 106 cell/mL. The bactericidal performance of silver-coated polymer was comparable to that of the penicillin-coated polymer, wherein a reduction in bacterial population from 1235 (±45) × 106 cell/mL to 830 (±70) × 106 cell/mL was observed. Finally, the ecotoxicity of the silver nano-ink printed cyclo-olefin polymer was tested with daphniids, a species of water flea, to simulate the release of coated packaging into a freshwater environment.

Exploring Possible Ways to Enhance the Potential and Use of Natural Products through Nanotechnology in the Battle against Biofilms of Foodborne Bacterial Pathogens

Biofilms enable pathogenic bacteria to survive in unfavorable environments. As biofilm-forming pathogens can cause rapid food spoilage and recurrent infections in humans, especially their presence in the food industry is problematic. Using chemical disinfectants in the food industry to prevent biofilm formation raises serious health concerns. Further, the ability of biofilm-forming bacterial pathogens to tolerate disinfection procedures questions the traditional treatment methods. Thus, there is a dire need for alternative treatment options targeting bacterial pathogens, especially biofilms. As clean-label products without carcinogenic and hazardous potential, natural compounds with growth and biofilm-inhibiting and biofilm-eradicating potentials have gained popularity as natural preservatives in the food industry. However, the use of these natural preservatives in the food industry is restricted by their poor availability, stability during food processing and storage. Also there is a lack of standardization, and unattractive organoleptic qualities. Nanotechnology is one way to get around these limitations and as well as the use of underutilized bioactives. The use of nanotechnology has several advantages including traversing the biofilm matrix, targeted drug delivery, controlled release, and enhanced bioavailability, bioactivity, and stability. The nanoparticles used in fabricating or encapsulating natural products are considered as an appealing antibiofilm strategy since the nanoparticles enhance the activity of the natural products against biofilms of foodborne bacterial pathogens. Hence, this literature review is intended to provide a comprehensive analysis of the current methods in nanotechnology used for natural products delivery (biofabrication, encapsulation, and nanoemulsion) and also discuss the different promising strategies employed in the recent and past to enhance the inhibition and eradication of foodborne bacterial biofilms.

Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances

Todays, nanoliposomes (NLPs) are considered as one of the most efficient nanocarriers to deal with bacteria, practically in food products. These nanodelivery systems are able to be loaded with different bioactive compounds. The main aim of this review is investigating recent approaches (mostly from the years of 2018 to 2022) regarding development of nanoliposomal natural antibacterial compounds. In this regard, NLPs alone, combined with films, coatings, or fibers, and in coated forms are reviewed as advanced delivery systems of antibacterial substances. Moreover, a robust and comprehensive coverage of the morphological and physical properties of formulated NLPs as well as their interactions with antibacterial substances are discussed. The importance of NLPs to encapsulate antibacterial ingredients, advantages and drawbacks, antibacterial pathways of formulated NLPs, and comparison of them with pure antibacterial bioactive compounds are also explained.

Natural Bioactive Molecules as Neuromedicines for the Treatment/Prevention of Neurodegenerative Diseases

The brain is vulnerable to different types of stresses, particularly oxidative stress as a result of oxygen requirements/utilization in the body. Large amounts of unsaturated fatty acids present in the brain increase this vulnerability. Neurodegenerative diseases (NDDs) are brain disorders that are characterized by the gradual loss of specific neurons and are attributed to broad evidence of cell-level oxidative stress. The accurate characterization of neurological disorders relies on several parameters along with genetics and environmental risk factors, making therapies less efficient to fight NDDs. On the way to tackle oxidative damage and discover efficient and safe therapies, bioactives are at the edge of NDD science. Naturally occurring bioactive compounds such as polyphenols, carotenoids, essential fatty acids, phytosterols, essential oils, etc. are particularly of interest owing to their potent antioxidant and anti-inflammatory activities, and they offer lots of brain-health-promoting features. This Review focuses on probing the neuroefficacy and bioefficacy of bioactives and their role in supporting relatively low antioxidative and low regenerative capacities of the brain, neurogenesis, neuroprotection, and ameliorating/treating NDDs.

Application of Iron Nanoparticle-Based Materials in the Food Industry

Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.