Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat

Preparation and physicochemical characterization of different biocomposite films blended with bacterial exopolysaccharide EPS MC-5 and bacteriocin for food packaging applications

The study aims to evaluate how bacteriocin and extracellular polymeric substances (EPS) can influence the development of active packaging for food. The components might enhance the performance of packaging materials in terms of their physicochemical properties and their effectiveness in preserving food. Bacteriocin and EPS exert a significant effect in blocking the transmission of UV and visible light radiations. The molecular stability among the different functional groups of the composite films was evaluated using FT-IR analysis. The MG5 film exhibited the lowest percentage of water solubility (11.27 %) and the highest antibacterial activity against L. monocytogenes and E. coli, with a zone of inhibition measured as 21.32 ± 0.76 and 18.81 ± 0.29 mm, respectively. The TGA results indicated a noteworthy level of thermal stability in the composite films. Specifically, the MG5 bacteriocin blended film exhibited an approved metal chelation activity and demonstrated superior antioxidant activity, as evidenced by enhanced DPPH and ABTS+ scavenging activities. The incorporation of bacteriocin enhanced the interactions among the film components, and surface roughness was greatly impacted as revealed by the FE-SEM analysis. MG5 film exhibited excellent biodegradability in the natural soil environment, according to a soil burial study. To sum up, MG5 films can be an effective food packaging material, particularly for fried or high-fat items that are prone to contamination from microorganisms.

Impacts of kappa-selenocarrageenan on the muscle quality of pork: Novel insights into myofibrillar protein and lipid oxidation

Excessive oxidation of protein and lipids in pork leads to quality degradation and loss of nutrients. Kappa-selenocarrageenan (Se-K) can not only be used as a selenium enhancer but also as an antioxidant. To explore potential antioxidants that could be applied to pork, the effect of Se-K on myofibrillar protein (MP) and lipid oxidation was investigated. The results demonstrated that Se-K could scavenge hydroxyl radicals, DPPH radicals, and ABTS radicals. It was found that Se-K inhibited the formation of carbonyls and decreased the loss of sulfhydryl groups of MP. Se-K also inhibited cross-linking, aggregation, unfolding, and structural transformation of MP and repressed the increase in surface hydrophobicity. Additionally, Se-K enhanced the emulsibility, textural properties, and water-holding capacity of MP. We also found that Se-K delayed the increase in acid value, peroxide value, and thiobarbituric acid reactive substances value. Furthermore, Se-K inhibited the degradation of unsaturated fatty acids, especially linoleic acid. Overall, Se-K was effective in inhibiting MP and lipid oxidation and could be a potential antioxidant for pork.

Essential Oils as Potential Natural Antioxidants, Antimicrobial, and Antifungal Agents in Active Food Packaging

In the last few years, there has been growing interest in the harmful impact of synthetic additives, the increased consumer focus on nutrition, and their unwillingness to use antibiotics and preservatives. The food industry has been driven to seek natural alternatives to synthetic antioxidants and integrate them into the production processes. Moreover, the most significant risk factor for foodborne illness is the consumption of raw or undercooked meats and milk, which may be contaminated with Listeria spp., Campylobacter spp., or Salmonella spp. This article presents a review of techniques for the functional properties of biopolymer particles loaded with essential oils that form a stable network to control their release, making them ideal for improving food packaging and processing. Such substances are employed in the manufacture of packaging materials and coated films and as emulsions, nanoemulsions, and coatings directly incorporated into the food matrix. It is of paramount importance to gain an understanding of the migration mechanism and potential interactions between packaging materials and foodstuffs. A more profound comprehension of the chemical constitution and biological characteristics of these extracts and their constituents would be advantageous for the identification of prospective applications in active food packaging. The findings of our study suggest the existence of certain constraints and deficiencies in the investigation of essential oils and their efficacy in food packaging. Consequently, further comprehensive research in this domain is imperative.

Characterisation of an edible active film prepared from bacterial nanocellulose/forsythia essential oil Pickering emulsions with funoran and its application in fresh meat

This study sought to develop an edible active film by integrating Pickering emulsions of forsythia essential oil and bacterial nanofibers at various concentrations into a film-forming matrix composed of funoran (F). The stability of the emulsions was evaluated through examination of the micro-morphology, particle size and distribution, 7-day emulsification index, and embedding rate of the Pickering emulsions. Subsequently, selected Pickering emulsions were incorporated into F to generate the edible active film. Scanning electron microscopy, Fourier-transform infrared spectroscopy, and Raman spectroscopy revealed that the Pickering emulsion was uniformly distributed throughout the F film, interconnected by hydrogen bonds. X-ray Diffraction spectra exhibited changes in peak intensity and shifts in position attributable to the edible active film. Pickering emulsion had a minimal impact on thermal stability. The film's tensile strength significantly increased, while elongation at break decreased. The heightened concentration of hydroxyl groups in the film led to increased thickness, reduced moisture content, and enhanced hygroscopicity. The edible active film exhibited superior antioxidant and antibacterial properties, thereby more efficiently shielding against oxygen and water vapour. In preservation tests involving chicken and lamb, the Pickering emulsion led to elevations in pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance levels in the meat.

Improving functional properties of starch-based films by ultraviolet (UV-C) technology: Characterization and application on minced meat packaging

This study aimed to utilize UV-C technology to improve the functional properties of starch-based films for minced meat packaging. Starch film solutions were exposed to UV-C light for varying durations (15, 30, 60, and 120 min). Results revealed significant reductions in the water solubility, swelling degree, and elongation at break values of films following treatment (P < 0.05). Opacity values consistently increased with prolonged UV exposure time, particularly in films treated for 30, 60, and 120 min (P < 0.05). Also, the water contact angle of films significantly increased (P < 0.05) while their water vapor permeability decreased. SEM observations showed that UV-C treatment resulted in excellent miscibility, compatibility, and strong intermolecular bonding in starch films. FTIR, X-ray diffraction, and thermogravimetric analysis further confirmed the excellent compatibility of UV-C-treated films within the film matrix. Notably, starch films treated with UV-C for 60 min exhibited the best characteristics for minced meat packaging. Minced meat packaged with these treated films showed lower thiobarbituric acid values (0.033 mg MDA/kg sample) and total viable counts (5.93 log CFU/g) than those packaged with untreated films throughout storage. These findings highlight the significant potential of UV-C-treated starch-based films, particularly those treated for 60 min, as functional packaging solutions for minced meat preservation.

Enhancing biodegradable smart food packaging: Fungal-synthesized nanoparticles for stabilizing biopolymers

The increasing global concern over environmental plastic waste has propelled the progress of biodegradable supplies for food packaging. Biopolymer-based packaging is undergoing modifications to enhance its mechanical properties, aligning with the requirements of smart food packaging. Polymer nanocomposites, incorporating reinforcements such as fibers, platelets, and nanoparticles, demonstrate significantly improved mechanical, thermal, optical, and physicochemical characteristics. Fungi, in particular, have garnered significant interest for producing metallic nanoparticles, offering advantages such as easy scaling up, streamlined downstream handling, economic feasibility, and a large surface area. This review provides an overview of nano-additives utilized in biopackaging, followed by an exploration of the recent advancements in using microbial-resistant metal nanoparticles for food packaging. The mycofabrication process, involving fungi in the extracellular or intracellular synthesis of metal nanoparticles, is introduced. Fungal functionalized nanostructures represent a promising avenue for application across various stages of food processing, packaging, and safety. The integration of fungal-derived nanostructures into food packaging materials presents a sustainable and effective approach to combatting microbial contamination." By harnessing fungal biomass, this research contributes to the development of economical and environmentally friendly methods for enhancing food packaging functionality. The findings underscore the promising role of fungal-based nanotechnologies in advancing the field of active food packaging, addressing both safety and sustainability concerns. The study concludes with an investigation into potential fungal isolates for nanoparticle biosynthesis, highlighting their relevance and potential in advancing sustainable and efficient packaging solutions.

Edible-algae base composite film containing gelatin for food packaging from macroalgae, Gracilaroid (Gracilaria fisheri)

BACKGROUND

Conventional petroleum-based packaging films cause severe environmental problems. In the present study, bio-edible film was introduced as being safe to replace petroleum-based polymers. A food application for edible sachets and a composite edible film (EF) from marine algae, Gracilaria fisheri (GF) extract, were proposed.

RESULTS

Carbohydrates were the most prevalent component in fresh GF fronds. Under neutral conditions comprising 90 °C for 40 min, the structure of the extract was determined by Fourier transform infrared to be a carrageenan-like polysaccharide. Glycerol was the best plasticizer for EF formation because it had the highest tensile strength (TS). The integration of gelatin into the algal composite film with gelatin (CFG) was validated to be significant. The best casting temperatures for 2 h were 70 and 100 °C among the four tested temperatures (25, 60, 70 and 100 °C). Temperatures did not result in any significant (P ≤ 0.05) differences in any character (color values, TS, water vapor permeability, oxygen transmission, thickness and water activity), except elongation at break. Visually, the CFG had a slightly yellow appearance. The best-to-worst order of film stability in the three tested solvents was oil, distilled water (DW) and ethanol. Its stability in ethanol (0-100%), temperature of DW (30-100 °C) and pH (3-7 in DW) demonstrated inverse relationships with the concentration or different conditions, except for pH 8-10 in DW. All treatments were significantly (P ≤ 0.05) different.

CONCLUSION

The novel material made from polysaccharides from algae, G. fisheri, was used to improve EF. The edible sachet application is plausible from the EF. © 2024 Society of Chemical Industry.

Hydrolyzed sewage sludge as raw bio-based material for hermetic bag production

This study aimed to assess the potential of sewage sludge, a significant residue of wastewater treatment plants (WWTPs), as a sustainable resource for producing a bio-based material for hermetic bags (BMHB), in order to reduce the dependency on petroleum-derived plastics. The approach involved the application of thermal hydrolysis to solubilize sewage sludge, and it systematically examined critical process parameters, including temperature (120-150 °C), residence time (1-4 h), and medium pH (6.6-10). Results revealed that alkaline thermal hydrolysis significantly enhanced biomolecule solubilization, particularly proteins (289 ± 1 mg/gVSSo), followed by humic-like substances (144 ± 6 mg/gVSSo) and carbohydrates (49 ± 2 mg/gVSSo). This condition also increased the presence of large-and medium-sized compounds, thereby enhancing BMHB mechanical resistance, with puncture resistance values reaching 63.7 ± 0.2 N/mm. Effective retention of UV light within the 280-400 nm range was also observed. All BMHB samples exhibited similar properties, including water vapor permeability (WVP) (∼3.9 g * mm/m2 * h * kPa), hydrophilicity (contact angles varied from 35.4° ± 0.3 to 64° ± 5), solubility (∼95%), and thermal stability (∼74% degradation at 700 °C). Notably, BMHB proved to be an eco-friendly packaging for acetamiprid, an agricultural pesticide, preventing direct human exposure to harmful substances. Testing indicated rapid pesticide release within 5 min of BMHB immersion in water, with only 5% of BMHB residues remaining after 20 min. Additionally, the application of this material in soil was considered safe, as it met regulatory limits for heavy metal content and exhibited an absence of microorganisms.

Impact of soybean protein isolate concentration on chitosan-cellulose nanofiber edible films: Focus on structure and properties

Chitosan and cellulose nanofiber films are frequently employed as biodegradable materials for food packaging. However, many exhibit suboptimal hydrophobicity and antioxidant properties. To address these shortcomings, we enhanced the performance by adding different concentrations of soybean protein isolate (SPI) to chitosan-cellulose nanofiber (CS-CNF) films. As SPI concentration varied, the turbidity, particle size, and ζ-potential of the film-forming solutions initially decreased and subsequently increased. This suggests that 1 % SPI augments the electrostatic attraction and compatibility. Rheological analysis confirmed a pronounced apparent viscosity at this concentration. Analyses using Fourier transform infrared spectra, Raman spectra, X-ray diffraction, and Scanning electron microscope revealed the presence of hydrogen bonds and electrostatic interactions between SPI and CS-CNF, indicative of superior compatibility. When SPI concentration was set at 1 %, notable enhancements in film attributes were observed: improvements in tensile strength and elongation at break, a reduction in water vapor permeability by 8.23 %, and an elevation in the contact angle by 18.85 %. Furthermore, at this concentration, the ABTS+ and DPPH scavenging capacities of the film surged by 61.53 % and 46.18 %, respectively. Meanwhile, the films we prepare are not toxic. This research offers valuable insights for the advancement and application of protein-polysaccharide-based films.

Characterization of active Cerish fructan-sumac extract composite films: Physical, mechanical, and antioxidant properties

The biodegradable active films have the potential to increase the shelf life and safety of food products. In this study, the properties of Eremurus spectabilis (Cerish) root fructans (ESRF) film and its combination with Rhus coriaria L. (Sumac) extract (RCLE) at different concentrations (1%, 2%, 3%, and 4% w/w) were investigated. The Fourier transform infrared (FTIR) analysis determined the fingerprint region of fructans at 950-1150 cm^-1 in all spectrograms. RCLE increased the interactions between the hydroxyl groups and the formation of intermolecular bonds in composite films. Elongation-at-break (EAB) and tensile strength (TS) did not change significantly. However, RCLE increased Young's modulus (YM) (p ˂ .05), thermal stability, and crystallinity of composite films. RCLE also increased the film thickness and decreased the water content, solubility, and swelling degree significantly. RCLE improved the reducing ability and free radical-scavenging activity of composite films. Present results indicated that the ESRF/RCLE films were the protective barriers to the permeability of water vapor. The incorporation of RCLE increased the surface hydrophobicity and caused the composite film microstructure to become uniform and more compact. Overall, the Sumac extract at the specific concentration of 3% can be used to improve the Cerish fructans film properties and extend the product's shelf life in active food packaging.

Application of natural extracts as active ingredient in biopolymer based packaging systems

Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.

Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM

In this study, the effects of pomegranate peel extract concentration (2.5-10%), drying temperature (160-190 °C), and feed flow rate (0.6-1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture content, water activity (a_w), solubility, water absorption capacity (WAC), hygroscopicity, dissolution time, total phenolic content (TPC), Carr index (CI), Hausner ratio (HR), and brightness (L*) of the samples were evaluated, and the optimal powder production conditions were obtained using response surface methodology (RSM). The results showed that the optimal conditions were found to be the phenolic extract concentration of 10%, the drying temperature of 189.9 °C, and the feed flow rate of 0.63 mL/s, considering the minimization of the moisture content, a_w, hygroscopicity, dissolution time, CI, HR, and L*, as well as the maximization of solubility, WAC, and TPC. The effect of the phenolic extract concentration was very significant (p < 0.01) on the WAC, hygroscopicity, dissolution time, TPC, CI, HR, and L* of the powder. Moreover, the effect of the drying temperature was very significant (p < 0.01) on the a_w, hygroscopicity, dissolution time, CI, and HR of the powder and significant (p < 0.05) on its moisture content. The effect of the feed flow rate was very significant (p < 0.01) on the solubility, hygroscopicity, and dissolution time of the powder and significant (p < 0.05) on its moisture content. Therefore, we found that the spray drying conditions, such as high temperature, did not negatively affect the content of phenolic compounds in pomegranate powder, and the physical properties of the resulting powder were acceptable. Thus, pomegranate powder enriched with phenolic compounds can be used as a food additive or as a dietary supplement for medicinal use.

A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.

Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review

The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC_FL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth.

The effect of incorporation of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch based active edible film

The research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m-2.d-1, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food.

Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves

Green tea contains polyphenols, mainly four catechins, including (-)-epigallocatechin gallate, (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epicatechin. Enzyme tannase is known to hydrolyze gallated catechins into non-gallated catechins and gallic acid (GA). In this study, dried green tea leaves were treated with tannase to determine changes of volatile and non-volatile compounds by the hydrolysis. The results indicated that (-)-epigallocatechin, (-)-epicatechin, and GA increased, while (-)-epigallocatechin gallate and (-)-epicatechin gallate decreased after the treatment. The GA level increased in the treated samples, which increased titratable acidity significantly, while the pH became lower. Furthermore, the antioxidant activity of the tannase-treated tea leaves increased. The level of glycosidically bound aromas decreased with the concomitant increase of corresponding volatile compounds, while some alcohols derived from fatty acids decreased significantly after the treatment. These results suggest that tannase-treatment influences both volatile and non-volatile compounds in dried green tea leaves.

Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health

The multiple functions of peptides released from proteins have immense potential in food and health. In the past few decades, research interest in bioactive peptides of plant origin has surged tremendously, and new plant-derived peptides are continually discovered with advances in extraction, purification, and characterization technology. Plant-derived peptides are mainly extracted from dicot plants possessing bioactive functions, including antioxidant, cholesterol-lowering, and antihypertensive activities. Although the distinct functions are said to depend on the composition and structure of amino acids, the practical or industrial application of plant-derived peptides with bioactive features is still a long way off. In summary, the present review mainly focuses on the state-of-the-art extraction, separation, and analytical techniques, functional properties, mechanism of action, and clinical study of plant-derived peptides. Special emphasis has been placed on the necessity of more pre-clinical and clinical trials to authenticate the health claims of plant-derived peptides.

A review of multilayer and composite films and coatings for active biodegradable packaging

Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.

Development of multifunctional food packaging films based on waste Garlic peel extract and Chitosan

A sustainable multifunctional food packaging composite film containing waste garlic peel extract (GPE) and Chitosan (CH) was prepared. This film exhibited antimicrobial potential towards Staphylococcus aureus and Klebsiella pneumoniae. GPE/CH films' morphological, physical, and functional properties were compared to those of CH film. Fourier transform infrared showed the interactions through hydrogen bonding between CH and GPE in the blends that improved the polymers' compatibility. Furthermore, X-ray diffraction analysis validated the compatibility between GPE and CH. GPE/CH films exhibited higher thickness and moisture content than the CH film. Remarkably, GPE/CH films showed lower water vapor barrier properties and higher ultra-violet protection and mechanical strength than CH film. Compact surfaces of the GPE infused CH films were unveiled through Scanning electron microscopy. GPE/CH film showed improved thermal stability after the addition of GPE. MTT method's cytotoxicity study manifested that the GPE/CH films are antioxidant and non-cytotoxic, implicating their biocompatibility and non-toxicity. The results suggest that GPE/CH films can find widespread commercial applications like food packaging materials, replacing the commonly used petrochemical plastics.

Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications

While antioxidants are widely known as natural components of healthy food and drinks or as additives to commercial polymer materials to prevent their degradation, recent years have seen increasing interest in enhancing the antioxidant functionality of newly developed polymer materials and coatings. This paper provides a critical overview and comparative analysis of multiple ways of integrating antioxidants within diverse polymer materials, including bulk films, electrospun fibers, and self-assembled coatings. Polyphenolic antioxidant moieties with varied molecular architecture are in the focus of this Review, because of their abundance, nontoxic nature, and potent antioxidant activity. Polymer materials with integrated polyphenolic functionality offer opportunities and challenges that span from the fundamentals to their applications. In addition to the traditional blending of antioxidants with polymer materials, developments in surface grafting and assembly via noncovalent interaction for controlling localization versus migration of antioxidant molecules are discussed. The versatile chemistry of polyphenolic antioxidants offers numerous possibilities for programmed inclusion of these molecules in polymer materials using not only van der Waals interactions or covalent tethering to polymers, but also via their hydrogen-bonding assembly with neutral molecules. An understanding and rational use of interactions of polyphenol moieties with surrounding molecules can enable precise control of concentration and retention versus delivery rate of antioxidants in polymer materials that are critical in food packaging, biomedical, and environmental applications.

Green-based active packaging: Opportunities beyond COVID-19, food applications, and perspectives in circular economy-A brief review

The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.

Tea polyphenols (TP): a promising natural additive for the manufacture of multifunctional active food packaging films

As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its excellent antioxidant and antibacterial properties are increasingly regarded as a good additive for improving degradable food packaging film properties. This article comprehensively reviewed the functional properties of active films containing TP developed recently. The effects of TP addition to enhancing active food packaging films' performance, including thickness, water sensitivity, barrier properties, color, mechanical properties, antioxidant, antibacterial, and intelligent discoloration properties, were discussed. Besides, the practical applications in food preservation of active films containing TP are also discussed. This work concluded that the addition of TP could impart antioxidant and antibacterial properties to active packaging films and act as a crosslinking agent to improve other physical and chemical properties of the film, such as mechanical and barrier properties. However, the effect of TP on specific properties of the active packaging film is complex, and the appropriate TP concentration needs to be selected according to the type of film matrix and the interaction between the components. Notably, the addition of TP improved the efficiency of the active packaging film in food preservation applications, which accelerates the process of replacing the traditional plastic-based food packaging with active packaging film.

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials

Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

Protein-Based Films and Coatings for Food Industry Applications

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

Eco-friendly natural extract loaded antioxidative chitosan/polyvinyl alcohol based active films for food packaging

Nowadays, biodegradable antimicrobial packaging materials draw substantial attention and are considered one of the preferred emerging technologies to be used in the food industry. In this study, we have reported developing a two-component, chitosan (CS) and polyvinyl alcohol (PVA) based films loaded with natural extract of Ocimum tenuiflorum via solvent casting technique. Experimental results showed that all the components were well dispersed, resulting in complete homogenous films. FTIR-ATR spectral analysis indicated strong interaction between the film matrix components, which also gets reflected by the films' physical properties. Transparent biodegradable films have resulted from the mixture and incorporation of the natural agent/extracts influenced light barrier, water resistance, moisture content (9.89-9.01%), and DPPH radical scavenging properties (antioxidant value ~41.1%) of the CS/PVA films. Therefore, this natural extract containing transparent CS/PVA-based films promises to be used in the food industry as packaging material to enhance food safety.

Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity

During production in Chinese baijiu fermentation process, huge amounts of the by-product vinasse are generated and generally utilized as low-value animal feed. We applied alkaline extraction in combination with ultrasonication to recover vinasse proteins, which were then hydrolyzed by complex protease Corolase PP for 8 h to obtain peptide fractions (VPH-1, -2, -3) displaying high DPPH radical scavenging activity. VPH-3 (<3 kDa) separated by ultrafiltration had EC₅₀ values lower than those of VPH-1 and -2 for reactive oxygen species (ROS) and reactive nitrogen species (RNS) radicals, and significantly inhibited production of NO and pro-inflammatory cytokines in LPS-stimulated RAW264.7 macrophage cells. Active peptides and their amino acid sequences were identified by LC-MS/MS analysis, and five synthesized peptides (particularly KLPDHPKLPK and VDVPVKVPYS) displayed strong anti-inflammatory activity at concentration 0.25 mg/mL. These findings will be useful in future commercial development of baijiu vinasse, including application as a new source of bioactive peptides.

Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.

Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food Packaging

Polylactide (PLA)-based polymers, functionalized with biobased antioxidants, were synthesized, to develop an intrinsically active, biobased and potentially biodegradable material for food packaging applications. To achieve this result, phenolic antioxidants were exploited as initiators in the ring opening polymerization of l-lactide. The molecular weight, thermal properties and in vitro radical scavenging activity of the polymers obtained were compared with the ones of a PLA Natureworks 4043D, commonly used for flexible food packaging applications. The most promising synthesized polymer, bearing vanillyl alcohol as initiator (PLA-VA), was evaluated for active food packaging applications. Packaging with PLA-VA films reduced color and fat oxidation of salami during its shelf life.

Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception

Muscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.

Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

Characterization of sustained-release chitosan film loaded with rutin-β-cyclodextrin complex and glucoamylase

ABSTRACT

Edible chitosan film incorporated with rutin-β-cyclodextrin was developed and characterized. The delivery of rutin was improved via the hydrolyzation function of glucoamylase, and the antioxidant activity of the chitosan film was enhanced by the addition of rutin. Sodium bicarbonate solution at different pHs (pH-adjusting reagent) was employed to afford the mild condition for the incorporated glucoamylase. The enzyme exhibited its hydrolyzation function to improve the release rate of rutin by destabilizing the rutin-β-cyclodextrin complex (RCC) in chitosan film. The optimum pH of glucoamylase was achieved with 5 mL addition amount of 0.5 mol/L sodium bicarbonate solution, and the glucoamylase improved the radical scavenging ratio of chitosan film. The yellowness of chitosan film was enhanced with the addition of RCC solution. The films prepared without water demonstrated coarse and rough surface, while the water-based films had smoother and even surface as examined by scanning electron microscopy. In contrast, these observations disappeared in the water immersion groups. X-ray diffraction suggested that the hydrolyzation of β-cyclodextrin and the interlinkage between β-cyclodextrin and the chitosan chain exerted a negative function on maintaining the crystal structure of pure chitosan film. Further, the destabilization of RCC complex with the glucoamylase activity was evidenced by the absence of peak associated with β-cyclodextrin as observed from Fourier transform infrared spectra. The enzyme improved the release of rutin and the addition of RCC successfully endowed antioxidant activity to the chitosan film.

GRAPHIC ABSTRACT

Application of Protein-Based Films and Coatings for Food Packaging: A Review

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation

The effects of chlorogenic acid (CA) (6, 30, and 150 μM/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl₃, 0.01 mM Asc, and 1 mM H₂O₂) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 μM/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 μM/g CA aggregated, resulting in insolubility and a poor gel network.