1
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Lu Z, Zhang H, Toivakka M, Xu C. Current progress in functionalization of cellulose nanofibers (CNFs) for active food packaging. Int J Biol Macromol 2024; 267:131490. [PMID: 38604423 DOI: 10.1016/j.ijbiomac.2024.131490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/13/2024]
Abstract
There is a growing interest in utilizing renewable biomass resources to manufacture environmentally friendly active food packaging, against the petroleum-based polymers. Cellulose nanofibers (CNFs) have received significant attention recently due to their sustainability, biodegradability, and widely available sources. CNFs are generally obtained through chemical or physical treatment, wherein the original surface chemistry and interfacial interactions can be changed if the functionalization process is applied. This review focuses on promising and sustainable methods of functionalization to broaden the potential uses of CNFs in active food packaging. Novel aspects, including functionalization before, during and after cellulose isolation, and functionalization during and after material processing are addressed. The CNF-involved structural construction including films, membranes, hydrogels, aerogels, foams, and microcapsules, is illustrated, which enables to explore the correlations between structure and performance in active food packaging. Additionally, the enhancement of CNFs on multiple properties of active food packaging are discussed, in which the interaction between active packaging systems and encapsulated food or the internal environment are highlighted. This review emphasizes novel approaches and emerging trends that have the potential to revolutionize the field, paving the way for advancements in the properties and applications of CNF-involved active food packaging.
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Affiliation(s)
- Zonghong Lu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Hao Zhang
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland
| | - Martti Toivakka
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
| | - Chunlin Xu
- Laboratory of Natural Materials Technology, Åbo Akademi University, 20500 Turku, Finland.
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2
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Liu Z, Zhang M, Hao Y, Hu W, Zhu W, Wang H, Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13343. [PMID: 38629458 DOI: 10.1111/1541-4337.13343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 03/13/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
Innovations in food packaging systems could meet the evolving needs of the market; emerging concepts of non-migrating technologies reduce the negative migration of preservatives from packaging materials, extend shelf life, and improve food quality and safety. Non-migratory packaging activates the surface of inert materials through pretreatment to generate different active groups. The preservative is covalently grafted with the resin of the pretreated packaging substrate through the graft polymerization of the monomer and the coupling reaction of the polymer chain. The covalent link not only provides the required surface properties of the material for a long time but also retains the inherent properties of the polymer. This technique is applied to the processing for durable, stable, and easily controllable packaging widely. This article reviews the principles of various techniques for packaging materials, surface graft modification, and performance characterization of materials after grafting modification. Potential applications in the food industry and future research trends are also discussed.
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Affiliation(s)
- Zhuolin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Mengmeng Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Yi Hao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Wenqing Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Weizhong Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - He Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
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3
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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4
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Alizadeh Sani M, Khezerlou A, McClements DJ. Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materials. Adv Colloid Interface Sci 2024; 327:103153. [PMID: 38604082 DOI: 10.1016/j.cis.2024.103153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/01/2024] [Accepted: 04/06/2024] [Indexed: 04/13/2024]
Abstract
Zeolite imidazole framework (ZIF) materials are a class of metallic organic framework (MOF) materials that have several potential applications in the food and other industries. They consist of metal ions or clusters of metal ions coordinated with imidazole-based organic linkers, creating a three-dimensional solid structure with well-defined pores and channels. ZIFs possess several important features, including high porosity, tunable pore sizes, high surface areas, adjustable surface chemistries, and good stabilities. These characteristics make them highly versatile materials that can be used in a variety of applications, including smart and active food packaging. Based on their controllable compositions, dimensions, and pore sizes, the properties of ZIFs can be tailored for a diverse range of applications, including energy storage, sensing, separation, encapsulation, and catalysis. In this article, we focus on recent progress and potential applications of ZIFs in food packaging materials. Previous studies have shown that ZIFs can significantly improve the optical, mechanical, barrier, thermal, sustainability, and preservative properties of packaging materials. Moreover, ZIFs can be used as carriers to encapsulate, protect, and control the release of bioactive agents in packaging materials. ZIFs are capable of selectively adsorbing and releasing molecules based on their size, shape, and surface properties. These unique characteristics make them particularly suitable for smart or active food packaging applications. By selectively removing gases (such as oxygen, carbon dioxide, water, or ethylene) ZIFs can improve the shelf life and quality of packaged foods. In addition, they can be employed to control the growth of spoilage microorganisms and minimize oxidation reactions, thereby enhancing the freshness and extending the shelf life of foods. They may also be used to create sensors capable of detecting and indicating food spoilage. For instance, ZIFs that change color or release specific compounds when spoilage products are present can provide visual or chemical indications of food deterioration. This feature is especially valuable in ensuring the safety and quality of packaged food, as it enables consumers and retailers to easily identify spoiled products. ZIFs can be functionalized using various additives, including antioxidants, antimicrobials, pigments, and flavors, which can improve the preservative and sensory properties of packaged foods. Moreover, ZIF-based packaging materials offer sustainability benefits. Unlike traditional plastic packaging, ZIFs are biodegradable and can easily be disposed of without causing harm to the environment, thereby reducing the adverse effects of plastic waste materials. The application of ZIFs in smart/active food packaging offers exciting possibilities for enhancing the shelf life, quality, and safety of foods. With further research and development, ZIF-based packaging could become a sustainable alternative to plastic-based packaging in the food industry. An important aim of this review article is to stimulate further research on the development and application of ZIFs within food packaging materials.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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5
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Tone AM, Herranz Solana N, Khan MR, Borriello A, Torrieri E, Sánchez Reig C, Monedero Prieto FM. Study on the Properties of PLA- and PP-Based Films for Food Applications Incorporating Orange Peel Extract from Agricultural by-Products. Polymers (Basel) 2024; 16:1245. [PMID: 38732714 PMCID: PMC11085717 DOI: 10.3390/polym16091245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this work was to develop active packaging based on polypropylene (PP) and polylactic acid (PLA) matrices using a high value by-product extracted from orange peel as an active compound for food packaging applications. Different films with and without orange peel extract (OPE) based on PP and PLA were obtained via cast extrusion and characterized in terms of their mechanical, thermal, optical, and sealing properties. The films obtained were transparent, but when OPE was incorporated, the transmittance spectrum decreased, causing slight coloration. Mechanical properties were affected by the incorporation of OPE, as elongation at break and tensile strength increased in the cross-direction of the PP film, although the main differences found were related to the polymer itself. In addition, sealing strength also increased via the incorporation of OPE in the PP matrix. However, thermal properties were not affected by OPE in the PP matrix but slightly decreased stability in PLA. Regarding antimicrobial activity in in vitro studies, no inhibition of the growth of Listeria innocua, Saccharomyces cerevisiae, Aspergillus niger, or Escherichia coli was observed. Finally, antioxidant activity was observed in in vitro studies with 2,2-Diphenyl-1picrylhydrazyl (DPPH) radical. The results of this study showed that the obtention of materials with OPE incorporated into the PLA and PP matrix is feasible. The new materials obtained can be used for applications of oxidation-sensitive fresh products.
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Affiliation(s)
- Ana Maria Tone
- Packaging, Transport & Logistics Research Center (ITENE), Albert Einstein 1, 46980 Paterna, Valencia, Spain; (A.M.T.); (N.H.S.); (C.S.R.)
| | - Nuria Herranz Solana
- Packaging, Transport & Logistics Research Center (ITENE), Albert Einstein 1, 46980 Paterna, Valencia, Spain; (A.M.T.); (N.H.S.); (C.S.R.)
| | - Muhammad Rehan Khan
- Department of Agricultural Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (M.R.K.); (A.B.)
| | - Angela Borriello
- Department of Agricultural Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (M.R.K.); (A.B.)
| | - Elena Torrieri
- Department of Agricultural Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (M.R.K.); (A.B.)
| | - Carmen Sánchez Reig
- Packaging, Transport & Logistics Research Center (ITENE), Albert Einstein 1, 46980 Paterna, Valencia, Spain; (A.M.T.); (N.H.S.); (C.S.R.)
| | - F. María Monedero Prieto
- Packaging, Transport & Logistics Research Center (ITENE), Albert Einstein 1, 46980 Paterna, Valencia, Spain; (A.M.T.); (N.H.S.); (C.S.R.)
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Reuben RC, Torres C. Bacteriocins: potentials and prospects in health and agrifood systems. Arch Microbiol 2024; 206:233. [PMID: 38662051 PMCID: PMC11045635 DOI: 10.1007/s00203-024-03948-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 04/26/2024]
Abstract
Bacteriocins are highly diverse, abundant, and heterogeneous antimicrobial peptides that are ribosomally synthesized by bacteria and archaea. Since their discovery about a century ago, there has been a growing interest in bacteriocin research and applications. This is mainly due to their high antimicrobial properties, narrow or broad spectrum of activity, specificity, low cytotoxicity, and stability. Though initially used to improve food quality and safety, bacteriocins are now globally exploited for innovative applications in human, animal, and food systems as sustainable alternatives to antibiotics. Bacteriocins have the potential to beneficially modulate microbiota, providing viable microbiome-based solutions for the treatment, management, and non-invasive bio-diagnosis of infectious and non-infectious diseases. The use of bacteriocins holds great promise in the modulation of food microbiomes, antimicrobial food packaging, bio-sanitizers and antibiofilm, pre/post-harvest biocontrol, functional food, growth promotion, and sustainable aquaculture. This can undoubtedly improve food security, safety, and quality globally. This review highlights the current trends in bacteriocin research, especially the increasing research outputs and funding, which we believe may proportionate the soaring global interest in bacteriocins. The use of cutting-edge technologies, such as bioengineering, can further enhance the exploitation of bacteriocins for innovative applications in human, animal, and food systems.
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Affiliation(s)
- Rine Christopher Reuben
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain.
| | - Carmen Torres
- Area of Biochemistry and Molecular Biology, OneHealth-UR Research Group, University of La Rioja, 26006, Logroño, Spain
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Stanley J, Xanthopoulou E, Zemljič LF, Klonos PA, Kyritsis A, Lambropoulou DA, Bikiaris DN. Fabrication of Poly(ethylene furanoate)/Silver and Titanium Dioxide Nanocomposites with Improved Thermal and Antimicrobial Properties. MATERIALS (BASEL, SWITZERLAND) 2024; 17:1606. [PMID: 38612120 PMCID: PMC11012300 DOI: 10.3390/ma17071606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024]
Abstract
Poly(ethylene furanoate) (PEF)-based nanocomposites were fabricated with silver (Ag) and titanium dioxide (TiO2) nanoparticles by the in-situ polymerization method. The importance of this research work is to extend the usage of PEF-based nanocomposites with improved material properties. The PEF-Ag and PEF-TiO2 nanocomposites showed a significant improvement in color concentration, as determined by the color colorimeter. Scanning electron microscopy (SEM) photographs revealed the appearance of small aggregates on the surface of nanocomposites. According to crystallinity investigations, neat PEF and nanocomposites exhibit crystalline fraction between 0-6%, whereas annealed samples showed a degree of crystallinity value above 25%. Combining the structural and molecular dynamics observations from broadband dielectric spectroscopy (BDS) measurements found strong interactions between polymer chains and nanoparticles. Contact angle results exhibited a decrease in the wetting angle of nanocomposites compared to neat PEF. Finally, antimicrobial studies have been conducted, reporting a significant rise in inhibition of over 15% for both nanocomposite films against gram-positive and gram-negative bacteria. From the overall results, the synthesized PEF-based nanocomposites with enhanced thermal and antimicrobial properties may be optimized and utilized for the secondary packaging (unintended food-contact) materials.
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Affiliation(s)
- Johan Stanley
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
| | - Eleftheria Xanthopoulou
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
| | - Lidija Fras Zemljič
- Faculty of Mechanical Engineering, University of Maribor, SI-2000 Maribor, Slovenia;
| | - Panagiotis A. Klonos
- Department of Physics, National Technical University of Athens, Zografou Campus, GR-15780 Athens, Greece; (P.A.K.); (A.K.)
| | - Apostolos Kyritsis
- Department of Physics, National Technical University of Athens, Zografou Campus, GR-15780 Athens, Greece; (P.A.K.); (A.K.)
| | - Dimitra A. Lambropoulou
- Laboratory of Environmental Pollution Control, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
- Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center, GR-57001 Thessaloniki, Greece
| | - Dimitrios N. Bikiaris
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
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da Costa Brito S, Pereira VAC, Prado ACF, Tobias TJ, Paris EC, Ferreira MD. Antimicrobial potential of linear low-density polyethylene food packaging with Ag nanoparticles in different carriers (Silica and Hydroxyapatite). J Microbiol Methods 2024; 217-218:106873. [PMID: 38128700 DOI: 10.1016/j.mimet.2023.106873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 11/26/2023] [Accepted: 12/07/2023] [Indexed: 12/23/2023]
Abstract
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.
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Affiliation(s)
- Sabrina da Costa Brito
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil
| | - Vinicius Alex Cano Pereira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Biotechnology Graduate Program, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Ana Carolina Figueiredo Prado
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Materials Science and Engineering, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Thais Juliana Tobias
- Chemistry Graduate Program, University of Sao Paulo, Av. Trabalhador São-carlense, 400, 13.560-970 São Carlos, SP, Brazil
| | - Elaine Cristina Paris
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Chemistry, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Marcos David Ferreira
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil.
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Jia W, Jiang S, Wang F, Li J, Wang Z, Yao Z. Natural antibacterial membranes prepared using Schisandra chinensis extracts and polyvinyl alcohol in an environment-friendly manner. CHEMOSPHERE 2024; 346:140524. [PMID: 37923017 DOI: 10.1016/j.chemosphere.2023.140524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 10/03/2023] [Accepted: 10/21/2023] [Indexed: 11/07/2023]
Abstract
Foodborne pathogens can cause food spoilage and lead to food safety issues. In recent years, food packaging has received a lot of attention. Traditional packaging membranes are non-biodegradable and remain in the environment for a long time. In this study, natural antimicrobial substances were extracted from Schisandra chinensis by a green extraction process using distilled water as the solvent, and the effects of different treatment on the antimicrobial activity of the extract were compared. At the same time, four types of Schisandra chinensis antimicrobial membranes were prepared using polyvinyl alcohol (PVA) as the substrate. The whole extraction and membrane preparation process did not involve organic solvents, making the process green and environment friendly. Material characterization included inverted biological microscopy, scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), tensile strength test, pore size measurement, water uptake test, etc. Among them, no extract particles were observed with the naked eye on the surfaces of MⅡ and MⅣ. MⅡ has a uniformly transparent, nearly colorless morphology and is the most tensile. MⅣ surface is flat and smooth, the microstructure is dense and uniform. At the same time, the four types of membranes were tested against common pathogenic bacteria for 12 h, and the OD600 trend revealed the excellent antimicrobial activity of the membranes against S. aureus, MRSA, E. coli, and L. monocytogenes. The membranes could also be reused at least once. This study provides a new idea for preparing natural plant-based antimicrobial membranes.
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Affiliation(s)
- Wenting Jia
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
| | - Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China.
| | - Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China
| | - Zeru Wang
- School of System Design and Intelligent Manufacturing, Southern University of Science and Technology, Shenzhen 518055, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China.
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10
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Gigante V, Aliotta L, Ascrizzi R, Pistelli L, Zinnai A, Batoni G, Coltelli MB, Lazzeri A. Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review. Polymers (Basel) 2023; 15:4700. [PMID: 38139951 PMCID: PMC10747240 DOI: 10.3390/polym15244700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.
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Affiliation(s)
- Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
| | - Laura Pistelli
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Center “Nutraceuticals and Food for Health” (NUTRAFOOD), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (L.P.); (A.Z.)
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giovanna Batoni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via S. Zeno 37, 56123 Pisa, Italy;
| | - Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.A.); (M.-B.C.); (A.L.)
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11
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Zabihzadeh Khajavi M, Nikiforov A, Nilkar M, Devlieghere F, Ragaert P, De Geyter N. Degradable Plasma-Polymerized Poly(Ethylene Glycol)-Like Coating as a Matrix for Food-Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2774. [PMID: 37887925 PMCID: PMC10609115 DOI: 10.3390/nano13202774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/28/2023]
Abstract
Currently, there is considerable interest in seeking an environmentally friendly technique that is neither thermally nor organic solvent-dependent for producing advanced polymer films for food-packaging applications. Among different approaches, plasma polymerization is a promising method that can deposit biodegradable coatings on top of polymer films. In this study, an atmospheric-pressure aerosol-assisted plasma deposition method was employed to develop a poly(ethylene glycol) (PEG)-like coating, which can act as a potential matrix for antimicrobial agents, by envisioning controlled-release food-packaging applications. Different plasma operating parameters, including the input power, monomer flow rate, and gap between the edge of the plasma head and substrate, were optimized to produce a PEG-like coating with a desirable water stability level and that can be biodegradable. The findings revealed that increased distance between the plasma head and substrate intensified gas-phase nucleation and diluted the active plasma species, which in turn led to the formation of a non-conformal rough coating. Conversely, at short plasma-substrate distances, smooth conformal coatings were obtained. Furthermore, at low input powers (<250 W), the chemical structure of the precursor was mostly preserved with a high retention of C-O functional groups due to limited monomer fragmentation. At the same time, these coatings exhibit low stability in water, which could be attributed to their low cross-linking degree. Increasing the power to 350 W resulted in the loss of the PEG-like chemical structure, which is due to the enhanced monomer fragmentation at high power. Nevertheless, owing to the enhanced cross-linking degree, these coatings were more stable in water. Finally, it could be concluded that a moderate input power (250-300 W) should be applied to obtain an acceptable tradeoff between the coating stability and PEG resemblance.
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Affiliation(s)
- Maryam Zabihzadeh Khajavi
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Anton Nikiforov
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Maryam Nilkar
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
| | - Peter Ragaert
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; (F.D.); (P.R.)
| | - Nathalie De Geyter
- Research Unit Plasma Technology, Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium; (A.N.); (M.N.); (N.D.G.)
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12
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Hou T, Ma S, Wang F, Wang L. A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation. Food Sci Biotechnol 2023; 32:1459-1478. [PMID: 37637837 PMCID: PMC10449740 DOI: 10.1007/s10068-023-01344-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/08/2023] [Accepted: 05/15/2023] [Indexed: 08/29/2023] Open
Abstract
Intelligent responsive packaging provides informative feedback or control the release of active substances like antimicrobial agents in response to stimuli in food or the environment to ensure food safety. This paper provides an overview of two types of intelligent packaging, information-responsive and intelligent controlled-release, focusing on the recent research progress of intelligent controlled-release antimicrobial packaging with enzyme, pH, relative humidity, temperature, and light as triggering factors. It also summarizes the current status of application in different food categories, as well as the challenges and future prospects. Intelligent controlled-release technology aims to optimize the antimicrobial effect and ensure the quality of food products by synchronizing the release of active substances with food preservation needs through sensing stimuli, which is an innovative and challenging packaging technology. The paper seeks to provide a reference for the research and industrial development of responsive intelligent packaging and controlled-release packaging applications in food.
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Affiliation(s)
- Tianmeng Hou
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122 China
| | - Shufeng Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Feijie Wang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122 China
| | - Liqiang Wang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122 China
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13
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Ibrahim MA, Alhalafi MH, Emam EAM, Ibrahim H, Mosaad RM. A Review of Chitosan and Chitosan Nanofiber: Preparation, Characterization, and Its Potential Applications. Polymers (Basel) 2023; 15:2820. [PMID: 37447465 DOI: 10.3390/polym15132820] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 07/15/2023] Open
Abstract
Chitosan is produced by deacetylating the abundant natural chitin polymer. It has been employed in a variety of applications due to its unique solubility as well as its chemical and biological properties. In addition to being biodegradable and biocompatible, it also possesses a lot of reactive amino side groups that allow for chemical modification and the creation of a wide range of useful derivatives. The physical and chemical characteristics of chitosan, as well as how it is used in the food, environmental, and medical industries, have all been covered in a number of academic publications. Chitosan offers a wide range of possibilities in environmentally friendly textile processes because of its superior absorption and biological characteristics. Chitosan has the ability to give textile fibers and fabrics antibacterial, antiviral, anti-odor, and other biological functions. One of the most well-known and frequently used methods to create nanofibers is electrospinning. This technique is adaptable and effective for creating continuous nanofibers. In the field of biomaterials, new materials include nanofibers made of chitosan. Numerous medications, including antibiotics, chemotherapeutic agents, proteins, and analgesics for inflammatory pain, have been successfully loaded onto electro-spun nanofibers, according to recent investigations. Chitosan nanofibers have several exceptional qualities that make them ideal for use in important pharmaceutical applications, such as tissue engineering, drug delivery systems, wound dressing, and enzyme immobilization. The preparation of chitosan nanofibers, followed by a discussion of the biocompatibility and degradation of chitosan nanofibers, followed by a description of how to load the drug into the nanofibers, are the first issues highlighted by this review of chitosan nanofibers in drug delivery applications. The main uses of chitosan nanofibers in drug delivery systems will be discussed last.
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Affiliation(s)
- Marwan A Ibrahim
- Department of Biology, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
- Faculty of Women for Arts, Science and Education, Ain Shams University, Cairo 11566, Egypt
| | - Mona H Alhalafi
- Department of Chemistry, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
| | - El-Amir M Emam
- Faculty of Applied Arts, Textile Printing, Dyeing and Finishing Department, Helwan University, Cairo 11795, Egypt
| | - Hassan Ibrahim
- Pretreatment and Finishing of Cellulosic Fibers Department, Textile Research and Technology Institute, National Research Centre, Cairo 12622, Egypt
| | - Rehab M Mosaad
- Department of Biology, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
- Faculty of Women for Arts, Science and Education, Ain Shams University, Cairo 11566, Egypt
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14
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Parcheta M, Sobiesiak M. Preparation and Functionalization of Polymers with Antibacterial Properties-Review of the Recent Developments. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4411. [PMID: 37374596 DOI: 10.3390/ma16124411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/07/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023]
Abstract
The presence of antibiotic-resistant bacteria in our environment is a matter of growing concern. Consumption of contaminated drinking water or contaminated fruit or vegetables can provoke ailments and even diseases, mainly in the digestive system. In this work, we present the latest data on the ability to remove bacteria from potable water and wastewater. The article discusses the mechanisms of the antibacterial activity of polymers, consisting of the electrostatic interaction between bacterial cells and the surface of natural and synthetic polymers functionalized with metal cations (polydopamine modified with silver nanoparticles, starch modified with quaternary ammonium or halogenated benzene). The synergistic effect of polymers (N-alkylaminated chitosan, silver doped polyoxometalate, modified poly(aspartic acid)) with antibiotics has also been described, allowing for precise targeting of drugs to infected cells as a preventive measure against the excessive spread of antibiotics, leading to drug resistance among bacteria. Cationic polymers, polymers obtained from essential oils (EOs), or natural polymers modified with organic acids are promising materials in the removal of harmful bacteria. Antimicrobial polymers are successfully used as biocides due to their acceptable toxicity, low production costs, chemical stability, and high adsorption capacity thanks to multi-point attachment to microorganisms. New achievements in the field of polymer surface modification in order to impart antimicrobial properties were summarized.
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Affiliation(s)
- Monika Parcheta
- Department of Polymer Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Maria Curie-Skłodowskiej sq 3., 20 031 Lublin, Poland
| | - Magdalena Sobiesiak
- Department of Polymer Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Maria Curie-Skłodowskiej sq 3., 20 031 Lublin, Poland
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15
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Bose I, Roy S, Pandey VK, Singh R. A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging. Antibiotics (Basel) 2023; 12:968. [PMID: 37370286 DOI: 10.3390/antibiotics12060968] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.
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Affiliation(s)
- Ipsheta Bose
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow 226026, India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 209402, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow 226026, India
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16
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Zhang X, Yang C, Yang K. Novel Antibacterial Metals as Food Contact Materials: A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:3029. [PMID: 37109867 PMCID: PMC10145333 DOI: 10.3390/ma16083029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.
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17
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Synthesis and characterization of polyamide 1010 and evaluation of its cast-extruded films for meat preservation. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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18
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Mittal M, Ahuja S, Yadav A, Aggarwal NK. Development of poly(hydroxybutyrate) film incorporated with nano silica and clove essential oil intended for active packaging of brown bread. Int J Biol Macromol 2023; 233:123512. [PMID: 36739047 DOI: 10.1016/j.ijbiomac.2023.123512] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The objective of current study was to develop Poly(hydroxybutyrate) (PHB) based active packaging film with long lasting antimicrobial potential in food-packaging applications. For developing such films, PHB was incorporated with poly(ethylene glycol) (PEG) as a plasticizer, nano-silica (n-Si) as strengthening material and clove essential oil (CEO) as an antimicrobial agent. These solvent-casted films with varying concentration of n-Si (0.5, 1, 1.5, 2 %) and 30 % CEO of total polymer matrix weight i.e., PHB/PEG (90/10) were prepared and studied on the basis of morphological, mechanical, thermal, degradation and antimicrobial behaviours. The presence of CEO and n-Si was confirmed by Fourier transform infrared spectroscopy (FTIR). Scanning Electron Microscopy (SEM) and X-ray diffraction (XRD) were used to investigate homogeneous dispersal of n-Si in polymer matrix. PHB/PEG/CEO/Si 1.0 film was selected as optimized one after mechanical testing and therefore further carried for antimicrobial testing. This selected film extended the shelf-life of brown bread up to 10 days comparable to bread wrapped in polyethylene. This revealed that PHB/PEG/CEO/Si 1.0 exhibited superior antibacterial activity against the food borne microbes i.e., Escherichia coli, Staphylococcus aureus and Aspergillus niger. Our findings indicate that this film improved the shelf-life of packaged bread and has promising features for active food packaging.
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Affiliation(s)
- Mahak Mittal
- Laboratory of Fermentation Technology, Department of Microbiology, Kurukshetra 136119, Haryana, India
| | - Simran Ahuja
- Department of Chemistry, Kurukshetra 136119, Haryana, India
| | - Anita Yadav
- Department of Biotechnology, Kurukshetra 136119, Haryana, India.
| | - Neeraj K Aggarwal
- Laboratory of Fermentation Technology, Department of Microbiology, Kurukshetra 136119, Haryana, India.
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19
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Shahabi N, Soleimani S, Ghorbani M. Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application. Int J Biol Macromol 2023; 231:123350. [PMID: 36681220 DOI: 10.1016/j.ijbiomac.2023.123350] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/01/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
This study aimed to investigate the effect of halloysite nanotubes (HNTs) on the physicochemical characteristics of the soy protein isolated/basil seed gum (SPI/BSG) film activated with propolis (PP). The obtained results of scanning electron microscope (SEM), thermal gravimetric analysis (TGA), and tensile investigations illustrated that the addition of HNTs as nanofiller led to positive changes in the morphology, thermal stability, and mechanical characteristics of SPI/BSG films. The barrier properties of films considerably decreased with incorporation of HNTs. Furthermore, the encapsulation of PP as bioactive agent into the produced films significantly increased (P < 0.05) the antioxidant potential of the samples in DPPH radical-scavenging activity assays. The antibacterial effects of film also significantly increased (P < 0.05) after the encapsulation of PP. In conclusion, the produced films illustrated acceptable efficiency for usage in food packaging system.
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Affiliation(s)
- Nasim Shahabi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Sajad Soleimani
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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20
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Luo X, Peng Y, Qin Z, Tang W, Duns GJ, Dessie W, He N, Tan Y. Chitosan-based packaging films with an integrated antimicrobial peptide: Characterization, in vitro release and application to fresh pork preservation. Int J Biol Macromol 2023; 231:123209. [PMID: 36639078 DOI: 10.1016/j.ijbiomac.2023.123209] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/02/2023] [Accepted: 01/06/2023] [Indexed: 01/12/2023]
Abstract
Chitosan (CS) films were developed incorporating peptide HX-12C. The films were studied to determine their microstructures, physical properties, release properties of peptide HX-12C and functional properties. The results indicated that there may be hydrogen bonding interactions between CS and peptide HX-12C, thereby creating a homogeneous internal microstructure and lower crystallinity (10.8-12.8 %). Compared with CS film, CS-HX-12C films displayed lower light transmission, MC (20.8-19.9 %), WVP (8.82-8.59 × 10-11·g·m-1·s-1·Pa-1), OTR (0.015-0.037 cc/(m2.day)) and higher WS (15.7-32.4 %) values. Moreover, controlled-release experiments showed that pH, ionic strength and temperature could all significantly affect the release of peptide HX-12C from the films. Finally, the increase of pH value and TVC and lipid oxidation of fresh pork were delayed due to the treatment with CS-2%HX-12C film. However, incorporating peptide HX-12C into CS films did not improve the mechanical properties of the films and their effects against protein oxidation. Our results suggest that the CS-based antimicrobial packaging films integrated with peptide HX-12C exhibit the potential for fresh pork preservation.
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Affiliation(s)
- Xiaofang Luo
- Hunan Key Laboratory of Biomedical Nanomaterials and Devices, Hunan University of Technology, Zhuzhou 412007, China; Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Yafang Peng
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Zuodong Qin
- Hunan Key Laboratory of Biomedical Nanomaterials and Devices, Hunan University of Technology, Zhuzhou 412007, China; Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China.
| | - Wufei Tang
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Gregory J Duns
- Hunan Key Laboratory of Biomedical Nanomaterials and Devices, Hunan University of Technology, Zhuzhou 412007, China; Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Wubliker Dessie
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China
| | - Nongyue He
- Hunan Key Laboratory of Biomedical Nanomaterials and Devices, Hunan University of Technology, Zhuzhou 412007, China
| | - Yimin Tan
- Hunan Key Laboratory of Biomedical Nanomaterials and Devices, Hunan University of Technology, Zhuzhou 412007, China.
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21
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Ladhari S, Vu NN, Boisvert C, Saidi A, Nguyen-Tri P. Recent Development of Polyhydroxyalkanoates (PHA)-Based Materials for Antibacterial Applications: A Review. ACS APPLIED BIO MATERIALS 2023; 6:1398-1430. [PMID: 36912908 DOI: 10.1021/acsabm.3c00078] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
The diseases caused by microorganisms are innumerable existing on this planet. Nevertheless, increasing antimicrobial resistance has become an urgent global challenge. Thus, in recent decades, bactericidal materials have been considered promising candidates to combat bacterial pathogens. Recently, polyhydroxyalkanoates (PHAs) have been used as green and biodegradable materials in various promising alternative applications, especially in healthcare for antiviral or antiviral purposes. However, it lacks a systematic review of the recent application of this emerging material for antibacterial applications. Therefore, the ultimate goal of this review is to provide a critical review of the state of the art recent development of PHA biopolymers in terms of cutting-edge production technologies as well as promising application fields. In addition, special attention was given to collecting scientific information on antibacterial agents that can potentially be incorporated into PHA materials for biological and durable antimicrobial protection. Furthermore, the current research gaps are declared, and future research perspectives are proposed to better understand the properties of these biopolymers as well as their possible applications.
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Affiliation(s)
- Safa Ladhari
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada.,Laboratory of Advanced Materials for Energy and Environment, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada
| | - Nhu-Nang Vu
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada.,Laboratory of Advanced Materials for Energy and Environment, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada
| | - Cédrik Boisvert
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada.,Laboratory of Advanced Materials for Energy and Environment, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada
| | - Alireza Saidi
- Laboratory of Advanced Materials for Energy and Environment, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada.,Institut de Recherche Robert-Sauvé en Santé et Sécurité du Travail (IRSST), 505 Boulevard de Maisonneuve Ouest, Montréal, Québec H3A 3C2, Canada
| | - Phuong Nguyen-Tri
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada.,Laboratory of Advanced Materials for Energy and Environment, Université du Québec à Trois-Rivières (UQTR), 3351 Boulevard des Forges, Trois-Rivières, Québec G8Z 4M3, Canada
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22
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Khan A, Priyadarshi R, Bhattacharya T, Rhim JW. Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03048-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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23
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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24
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Celuppi LCM, Capelezzo AP, Cima LB, Zeferino RCF, Carniel TA, Zanetti M, de Mello JMM, Fiori MA, Riella HG. Microbiological, thermal and mechanical performance of cellulose acetate films with geranyl acetate. Int J Biol Macromol 2023; 228:517-527. [PMID: 36563822 DOI: 10.1016/j.ijbiomac.2022.12.170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
The present work concerns to investigate the microbiological, thermal and mechanical behavior of cellulose acetate films obtained with addition of 0.5 % (v/v) and 1.0 % (v/v) of geranyl acetate by the casting technique. The antimicrobial activities of the polymeric films were assessed against Staphylococcus aureus and Escherichia coli bacteria and against Aspergillus flavus fungal. The achieved results show that the films presented antibacterial and antifungal activities. Moreover, the incorporation of the geranyl acetate in the polymeric films was confirmed by FTIR and TGA technique, while DSC analysis pointed out the compatibility between the geranyl acetate and cellulose acetate. The addition of the geranyl acetate did not modify the mechanical behavior of the cellulose acetate films concerning stiffness and tensile strength. These results suggest that this new material is promising for future applications in biomedical devices and food packaging.
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Affiliation(s)
- Laura Cassol Mohr Celuppi
- Universidade Federal de Santa Catarina (UFSC), R. do Biotério Central, S/n - Córrego Grande, Florianópolis, SC, Brazil.
| | - Ana Paula Capelezzo
- Universidade Federal de Santa Catarina (UFSC), R. do Biotério Central, S/n - Córrego Grande, Florianópolis, SC, Brazil.
| | - Letícia Bavaresco Cima
- Universidade Comunitária da Região de Chapecó (Unochapecó), Servidão Anjo da Guarda, 295-D - Efapi, Chapecó, SC, Brazil.
| | - Rubieli Carla Frezza Zeferino
- Universidade Comunitária da Região de Chapecó (Unochapecó), Servidão Anjo da Guarda, 295-D - Efapi, Chapecó, SC, Brazil.
| | - Thiago André Carniel
- Universidade Comunitária da Região de Chapecó (Unochapecó), Servidão Anjo da Guarda, 295-D - Efapi, Chapecó, SC, Brazil.
| | - Micheli Zanetti
- Universidade Comunitária da Região de Chapecó (Unochapecó), Servidão Anjo da Guarda, 295-D - Efapi, Chapecó, SC, Brazil.
| | - Josiane Maria Muneron de Mello
- Universidade Comunitária da Região de Chapecó (Unochapecó), Servidão Anjo da Guarda, 295-D - Efapi, Chapecó, SC, Brazil.
| | - Márcio Antônio Fiori
- Universidade Tecnológica Federal do Paraná (UTFPR), Via do Conhecimento, Km 1, Pato Branco, SC, Brazil.
| | - Humberto Gracher Riella
- Universidade Federal de Santa Catarina (UFSC), R. do Biotério Central, S/n - Córrego Grande, Florianópolis, SC, Brazil.
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25
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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26
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Thermal and Morphological Analysis of Linear Low-Density Polyethylene Composites Containing d-limonene/β-cyclodextrin for Active Food Packaging. Molecules 2023; 28:molecules28031220. [PMID: 36770887 PMCID: PMC9920889 DOI: 10.3390/molecules28031220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/28/2023] Open
Abstract
Composites made of linear low-density polyethylene (LLDPE) and β-cyclodextrin/d-limonene inclusion complex (CD-lim) were prepared by melt extrusion to develop a novel food packaging material. Scanning electron microscopy evidenced a fairly good dispersion of the filler within the polymeric matrix. Infrared spectroscopy coupled with thermogravimetric analysis confirmed the presence of CD-lim in the composites, proving that the applied technology of including the essential oil within β-CD cages allows for preventing a sizable loss of d-limonene despite a high temperature and shear applied upon extrusion processing. Moreover, the influence of the filler on the thermal properties of PE was assessed. It was found that the cyclodextrin-based inclusion complex significantly fastens the crystallization path of the polyethylene matrix with an improved crystallization rate of the PE/CD-lim composites compared to the neat polymer.
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27
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Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12:foods12030456. [PMID: 36765983 PMCID: PMC9914485 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
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28
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Firmanda A, Fahma F, Warsiki E, Syamsu K, Arnata IW, Sartika D, Suryanegara L, Qanytah, Suyanto A. Antimicrobial mechanism of nanocellulose composite packaging incorporated with essential oils. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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29
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Osmólska E, Stoma M, Starek-Wójcicka A. Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products-A Review. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22249956. [PMID: 36560325 PMCID: PMC9783027 DOI: 10.3390/s22249956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/08/2022] [Accepted: 12/15/2022] [Indexed: 06/12/2023]
Abstract
The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer's health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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30
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Gozukizil MF, Temel S, Yaman E, Gokmen FO. Nano SiO 2 doping effect on physicochemical properties of PVA-starch bionanocomposite films. PHOSPHORUS SULFUR 2022. [DOI: 10.1080/10426507.2022.2150855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
| | - Sinan Temel
- Central Research Laboratory, Bilecik Şeyh Edebali University, Bilecik, Turkey
| | - Elif Yaman
- Central Research Laboratory, Bilecik Şeyh Edebali University, Bilecik, Turkey
| | - Fatma Ozge Gokmen
- Central Research Laboratory, Bilecik Şeyh Edebali University, Bilecik, Turkey
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31
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Preparation and characterization of carvacrol essential oil-loaded halloysite nanotubes and their application in antibacterial packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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32
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Arshian M, Estaji S, Tayouri MI, Mousavi SR, Shojaei S, Khonakdar HA. Poly(lactic acid) films reinforced with hybrid zinc oxide
‐
polyhedral oligomeric silsesquioxane nanoparticles: Morphological, mechanical, and antibacterial properties. POLYM ADVAN TECHNOL 2022. [DOI: 10.1002/pat.5946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Mahya Arshian
- Department of Biomedical Engineering, Central Tehran Branch Islamic Azad University Tehran Iran
| | - Sara Estaji
- Department of Polymer Processing Iran Polymer and Petrochemical Institute Tehran Iran
| | - Mohammad Iman Tayouri
- Department of Polymer Processing Iran Polymer and Petrochemical Institute Tehran Iran
| | - Seyed Rasoul Mousavi
- Department of Polymer Processing Iran Polymer and Petrochemical Institute Tehran Iran
| | - Shahrokh Shojaei
- Department of Biomedical Engineering, Central Tehran Branch Islamic Azad University Tehran Iran
| | - Hossein Ali Khonakdar
- Department of Polymer Processing Iran Polymer and Petrochemical Institute Tehran Iran
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33
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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34
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Wang X, Huang X, Zhang F, Hou F, Yi F, Sun X, Yang Q, Han X, Liu Z. Characterization of chitosan/zein composite film combined with tea polyphenol and its application on postharvest quality improvement of mushroom (Lyophyllum decastes Sing.). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Agarwal A, Shaida B, Rastogi M, Singh NB. Food Packaging Materials with Special Reference to Biopolymers-Properties and Applications. CHEMISTRY AFRICA 2022. [PMCID: PMC9389508 DOI: 10.1007/s42250-022-00446-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Food is an important material for survival. The increasing world population, urbanization, and globalization are responsible for more food. This has increased challenges in food storage and safety. Therefore, it is necessary to preserve food by suitable packaging materials. The packaging materials are useful for giving longer life to the food and improving quality during transportation, storage and distribution. Innovations and developments in food packaging, have become very important in the food industry. Variety of packaging materials such as plastics, paper, metal, and glass are used in food packaging. Most widely used packaging materials are non-biodegradable plastics but these are harmful to environment and human health. Therefore, the food industry is in search of environment friendly replacement of non-biodegradable plastics by biodegradable plastics. However, no systematic literature is available on the subject, so there is a need to summarise the available information in a systematic way. Polymer packaging materials with special reference to biodegradable plastics have been discussed in detail. Different type of biodegradable plastics with their functionality and applications in food packaging have been summarised. Literature available has shown that biodegradable plastics are much better for food packaging as compared to other packaging materials. Increasing fundamental research in the use of biodegradable polymers in food packaging and effort to protect the environment, requires deep understanding and there are lot of challenges for commercialization, which are to be tackled. All these aspects have been discussed in this review article.
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36
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Vuoso V, Gogliettino M, Di Paolo M, Agrillo B, Ambrosio RL, Anastasio A, Palmieri G. Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (<em>Coryphaena hippurus</em>) during refrigerated storage. Ital J Food Saf 2022; 11:10466. [PMID: 36120529 PMCID: PMC9472286 DOI: 10.4081/ijfs.2022.10466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 08/07/2022] [Indexed: 11/23/2022] Open
Abstract
Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence of specific microorganisms. Indeed, the microbial communities responsible for spoilage are a small fraction of the flora detectable in the fish and are known as specific spoilage organisms (SSOs). In the last decades, the scientific community has worked to achieve the ambitious goal of reducing the impact of microbial deterioration on food losses through innovative solutions, including antimicrobial packaging. The goal of this study was to evaluate the efficacy of an active polypropylene (PP)- based packaging functionalized with the antimicrobial peptide 1018K6 to extend the shelf life of dolphinfish burgers (Coryphaena hippurus) by evaluating its effect on sensorial and microbiological profile. The microbiological results showed an evident antimicrobial activity of the active packaging against hygiene indicator microorganisms and SSOs, recording a reduction of about 1 Log (CFU/g) of their concentrations compared to those of the control groups. Furthermore, a significant influence of functionalized packaging on the organoleptic characteristics was noted, accentuating the differences in freshness between the two experimental groups. This work confirmed the hypothesis of considering antimicrobial packaging as a potential tool capable of slowing down surface microbial replication and, therefore, extending the shelf-life and improving the health and hygiene aspect of fresh fish products.
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37
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Cortés LA, Herrera AO, Castellanos DA. Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lesley A. Cortés
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Aníbal O. Herrera
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Diego A. Castellanos
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
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38
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Gui H, Zhao M, Zhang S, Yin R, Hu C, Fan M, Li L. Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom. Foods 2022; 11:foods11152252. [PMID: 35954019 PMCID: PMC9368213 DOI: 10.3390/foods11152252] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 02/01/2023] Open
Abstract
The short-term shelf life of straw mushrooms (Volvariella volvacea) is a major challenge, hampering their wide distribution. Thus, the aim of this work was to develop a novel active packaging composed of essential oils (EOs), particularly clove oil (CO) and peppermint oil (PO), to reduce autolysis of straw mushrooms. The morphological characterizations, mechanical properties, barrier properties, and antioxidant activities of the films were characterized. The suppressive effects of the EOs on straw mushroom autolysis were estimated during storage at 16 ± 1 °C for 96 h. The results indicated that the addition of EOs weakened the mechanical and barrier properties of the films. The radical-scavenging activities of polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-peppermint oil (PLA/PBAT/TPS-PO) and polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-clove oil (PLA/PBAT/TPS-CO) films for 2,2-diphenyl-1-picrylhydrazyl were 56.0% and 91.3%, respectively. However, the PLA/PBAT/TPS-PO film was more effective in reducing polyphenol oxidase activity and maintaining the total phenol content of straw mushrooms, demonstrating better antioxidative activity. Mushrooms packaged with the PLA/PBAT/TPS-PO film exhibited the lowest autolysis rate (42.29%, p < 0.05) after 96 h of storage. Thus, PO is a good preservative agent for straw mushroom.
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Affiliation(s)
- Hang Gui
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Meiyan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Shiqi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Ruoyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Changying Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: (C.H.); (L.L.); Tel.: +86-21-6190-0372 (L.L); Fax: +86-21-6190-0365 (L.L.)
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
- Correspondence: (C.H.); (L.L.); Tel.: +86-21-6190-0372 (L.L); Fax: +86-21-6190-0365 (L.L.)
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39
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Cardoso LG, Silva JBADA, Silva JADA, Camilloto GP, Souza CODE, Druzian JI, Guimarães AG. Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese. AN ACAD BRAS CIENC 2022; 94:e20200142. [PMID: 35830066 DOI: 10.1590/0001-3765202220200142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 09/09/2020] [Indexed: 11/22/2022] Open
Abstract
The objective was to develop and characterize biodegradable films with antimicrobial and antioxidant action, using poly(butylene adipate-co-terephthalate) (PBAT) incorporated with OEO - essential oil (Origanum vulgare). The degradation temperature of the OEO increased after incorporation into the PBAT matrix, however, the degradation of the matrix did not undergo considerable changes. The films showed increase in elongation and modulus of elasticity with presence of OEO, however, it reduced the maximum tension. The permeability of the films was reduced with OEO presence. The spectra (FTIR) showed the presence of the functional groups attributed to the bioactive compounds (Carvacrol) of OEO. The films presented high antioxidant activity and effective antimicrobial action, reducing Staphylococcus aureus in 53 days and psychrotrophic microorganisms in up to 28 days of storage. The films showed to be efficient with antioxidant activity and antimicrobial action with indication to be used as packaging of sliced mozzarella cheese.
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Affiliation(s)
- Lucas G Cardoso
- Programa de Graduação em Biotecnologia, Universidade Federal da Bahia (UFBA), Instituto de Ciências da Saúde, Av. Reitor Miguel Calmon, s/n, 40110-100 Canela, BA, Brazil
| | - Jânia B A DA Silva
- Universidade Federal do Recôncavo da Bahia (UFRB), Centro de Ciência e Tecnologia, Colegiado de Engenharia Mecânica, Rua Rui Barbosa, 710, 44380-000 Cruz das Almas, BA, Brazil
| | - Juliana A DA Silva
- Universidade Federal da Bahia, Departamento de Engenharia Química, Rua Aristides Novis, 2, Federação, 40210-360 Salvador, BA, Brazil
| | - Geany P Camilloto
- Universidade Estadual de Feira de Santana, Departamento de Tecnologia, Colegiado de Engenharia de Alimentos, Av. Transnordestina, s/n, Novo Horizonte, 44036-900 Feira de Santana, BA, Brazil
| | - Carolina O DE Souza
- Programa de Pós-Graduação em Ciência dos Alimentos, Universidade Federal da Bahia (UFBA), Faculdade de Farmácia, Rua Barão de Geremoabo, s/n, Campus de Ondina, 40170-210 Salvador, BA, Brazil
| | - Janice I Druzian
- Programa de Pós-Graduação em Ciência dos Alimentos, Universidade Federal da Bahia (UFBA), Faculdade de Farmácia, Rua Barão de Geremoabo, s/n, Campus de Ondina, 40170-210 Salvador, BA, Brazil
| | - Alaíse G Guimarães
- Programa de Pós-Graduação em Ciência dos Alimentos, Universidade Federal da Bahia (UFBA), Faculdade de Farmácia, Rua Barão de Geremoabo, s/n, Campus de Ondina, 40170-210 Salvador, BA, Brazil
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40
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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41
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de Lima Silva ID, de Almeida Nascimento JA, de Moraes Filho LEPT, Caetano VF, de Andrade MF, de Almeida YMB, Hallwass F, Brito AMSS, Vinhas GM. Production of potential antioxidant and antimicrobial active films of poly (vinyl alcohol) incorporated with cashew tree extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | | | | | - Fernando Hallwass
- Department of Fundamental Chemistry Federal University of Pernambuco Recife Brazil
| | | | - Glória Maria Vinhas
- Department of Chemical Engineering Federal University of Pernambuco Recife Brazil
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42
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Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties. Polymers (Basel) 2022; 14:polym14122395. [PMID: 35745971 PMCID: PMC9229000 DOI: 10.3390/polym14122395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 02/06/2023] Open
Abstract
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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Olewnik-Kruszkowska E, Gierszewska M, Wrona M, Nerin C, Grabska-Zielińska S. Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis-Physico-Chemical and Storage Properties. Foods 2022; 11:1488. [PMID: 35627058 PMCID: PMC9140627 DOI: 10.3390/foods11101488] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/12/2022] [Accepted: 05/17/2022] [Indexed: 02/01/2023] Open
Abstract
Polymeric films based on polylactide (PLA) with the addition of poly(ethylene glycol) (PEG) and a chloroformic extract of propolis were obtained. In the case of the studied films, polylactide (PLA) played the role of polymeric matrix and poly(ethylene glycol) was used as a plasticizer, while the extract of propolis was incorporated as a compound that could significantly affect the properties of the obtained materials, especially the water vapour permeation rate and the stability of the food products. Moreover, changes in structure, morphology, mechanical and storage properties as well as differences in colour, thickness and transparency after introducing propolis into the PLA-PEG system were determined. Based on the obtained results, it was established that the addition of the chloroformic extract of propolis significantly influences the most important properties taken into account during food packaging. It was also noticed that films with incorporated propolis were characterised by a significant improvement in the water vapour barrier property. Moreover, the obtained results prove that packaging containing a chloroformic propolis extract allow for the maintenance of the quality of the fruit stored for an extended period of time. To summarise, the application of a chloroformic propolis extract enables the formation of packaging materials that extend the shelf life of stored food products.
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Affiliation(s)
- Ewa Olewnik-Kruszkowska
- Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
| | - Magdalena Gierszewska
- Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
| | - Magdalena Wrona
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, University of Zaragoza, Torres Quevedo Building, María de Luna Street. 3, 50018 Zaragoza, Spain; (M.W.); (C.N.)
| | - Cristina Nerin
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, University of Zaragoza, Torres Quevedo Building, María de Luna Street. 3, 50018 Zaragoza, Spain; (M.W.); (C.N.)
| | - Sylwia Grabska-Zielińska
- Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland; (M.G.); (S.G.-Z.)
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Asture A, Rawat V, Srivastava C, Vaya D. Investigation of properties and applications of ZnO polymer nanocomposites. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04243-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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47
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Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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Zhou X, Hao Y, Li Y, Peng J, Wang G, Ong W, Li N. MXenes: An emergent materials for packaging platforms and looking beyond. NANO SELECT 2022. [DOI: 10.1002/nano.202200023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Xing Zhou
- Faculty of Printing Packaging Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
| | - Yaya Hao
- Faculty of Printing Packaging Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
| | - Yaxin Li
- Faculty of Printing Packaging Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
| | - Jiahe Peng
- Key Laboratory of Silicate Materials for Architectures & Research Center for Materials Genome Engineering Wuhan University of Technology Hubei P. R. China
| | - Guosheng Wang
- Faculty of Printing Packaging Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
| | - Wee‐Jun Ong
- School of Energy and Chemical Engineering Xiamen University Malaysia Selangor Darul Ehsan Malaysia
| | - Neng Li
- Key Laboratory of Silicate Materials for Architectures & Research Center for Materials Genome Engineering Wuhan University of Technology Hubei P. R. China
- Shenzhen Research Institute of Wuhan University of Technology Shenzhen China
- School of Materials Science and Engineering Zhengzhou University Zhengzhou China
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Fallah AA, Sarmast E, Jafari T, Mousavi Khaneghah A. Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis. Crit Rev Food Sci Nutr 2022; 63:8554-8567. [PMID: 35400244 DOI: 10.1080/10408398.2022.2057415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by estimating the weighted overall response ratio (R*). Treatment of muscle foods with NE formulations reduced the growth rates of total mesophilic bacteria, total psychrophilic bacteria, lactic acid bacteria, and Enterobacteriaceae by 26.2% (R*=0.738), 19% (R*=0.810), 44.7% (R*=0.553), and 31.8% (R*=0.682) during the storage period, respectively. Moreover, the NE formulations retarded the increasing rates of volatile basic-nitrogen content, lipid and protein oxidation, and lipid hydrolysis by 41.4% (R*=0.586), 34% (R*=0.660), 55% (R*=0.450), and 37.1% (R*=0.629), respectively. The NE formulations prepared from safflower, olive, canola, and sunflower oil were more effective than the other vegetable oils to control microbial growth and slow down chemical changes in muscle foods. The combination of nanoemulsions (NEs) and essential oils (EOs) was more efficient than NEs to preserve muscle foods. Packaging NE-treated muscle foods under anaerobic conditions provided better control of microbial growth and chemical changes than packaging under aerobic conditions. Consequently, a combination of vegetable oil-based NEs and EOs followed by anaerobic packaging is the most effective treatment to improve the quality of muscle foods.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2057415 .
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Affiliation(s)
- Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Elham Sarmast
- Research Laboratories in Sciences, Applied to Food (LABO-RESALA), INRS Armand-Frappier Health Biotechnology Research Centre, MAPAQ Research Chair in Food Safety and Quality, Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada
| | - Tina Jafari
- Department of Biochemistry and Nutrition, Faculty of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
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