Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat

Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices

To solve the problem of fresh fish and meat being prone to spoilage and deterioration during storage and transportation, thus causing great economic losses, we investigated the efficacy based on the synergistic antibacterial effect of chlorine dioxide and chitosan. This paper developed an ice temperature storage technology for the preservation of fresh sturgeon fillets. The research results showed that among the five common different freezing point regulators, only NaCl, glucose, and sucrose displayed negligible effects on the texture of fish slices. The optimal ratio obtained through response surface optimization was 3.07 g/100 mL NaCl, 3.25 g/100 mL glucose, and 4.05 g/100 mL sucrose, which could lower the freezing point of fish fillet to -2.50°C. Based on the changes in volatile base nitrogen, thiobarbituric acid reactants, pH value, and total viable bacteria during storage, the spoilage endpoints of sturgeon fillets stored at ice temperature (-2°C) and low temperature (4°C) were determined to be 9-12 days and 3-6 days, respectively. Based on high-throughput sequencing and traditional culture-isolation techniques, four dominant spoilage bacteria were successfully isolated and identified during stored at ice temperature, including Chryseobacterium sp., Microbacterium sp., Empedobacter falsenii, and Bacillus cereus. For the three components (chitosan, sodium alginate, and poly-L-lysine HCl) of the coating, the response surface optimization results showed that the optimal fresh-keeping ratio was 2.12 g/100 mL of chitosan, 0.72 g/100 mL of sodium alginate, and 1.02 g/100 mL of poly-L-lysine HCl. Under optimal storage conditions, the TVB-N, TBARS, pH, and other parameters in fish meat would be significantly decreased.

Characterization and application of citrus pectin composite film containing rosemary (Rosmarinus officinalis L.) essential oil for improving storage of chilled beef

BACKGROUND

This study used single-factor experiments and response surface methodology to optimize ultrasound time (10-50 min), particle size (0-80 mesh) and extraction time (60-180 min) for the ultrasound-assisted extraction of rosemary essential oil (REO). The resulting REO (0-2.5%, w/w) was then incorporated into citrus pectin (CP) to prepare CP/REO composite films before determining their microstructure, mechanical, barrier and antioxidant properties, alongside their ability to improve the shelf life of chilled beef.

RESULTS

A sonication time of 41 min, a crushing degree of 40 mesh and an extraction time of 135 min were optimum for extracting 1.91% of REO, with the essential oil also showing good antioxidant activity. Characterization of the composite film further revealed that CP had an excellent film-forming ability and that REO was uniformly distributed in the pectin matrix through hydrogen bonding. The film displayed optimum mechanical and barrier properties at an REO concentration of 1.5% which also significantly enhanced antioxidant activity. Furthermore, the CP/1.5 REO film reduced the total viable count, delayed oxidative rancidity and maintained good color during beef storage, thereby extending the latter's shelf life by 6 days.

CONCLUSION

The novel food packaging film could successfully maintain the quality of chilled meat. © 2024 Society of Chemical Industry.

Preparation of chitosan/lignin nanoparticles-based nanocomposite films with high-performance and improved physicochemical properties for food packaging applications

Chitosan (CH)-based composite films have attracted increasing attention as promising green food packaging materials due to their biodegradability and ease of fabrication. Additionally, lignin (LN) has been widely used as additive for chitosan-based films to improve their physicochemical properties. In this study, a series of composite films made of chitosan nanoparticles (NCH) as a matrix and alkali lignin nanoparticles (LNPs) as functional filler were prepared. The NCH-LNPs composite films exhibited a more uniform appearance and enhanced crystallinity compared to NCH-LN films. The maximum pyrolysis temperature of NCH-LNPs films, determined by TG, reached 309 °C. Moreover, the antioxidant capacity of NCH-LNPs film was 1.5 and 3.4 times higher than those of NCH-LN and NCH films, respectively. The tensile modulus of NCH-LNPs films increased by 8.9 % and 36.5 %, while the tensile strain decreased by 16.0 % and 52.8 % compared to NCH and NCH-LN films, respectively. Finally, the suitability of prepared films for food preservation was studied on grape and cheese samples. The ability of NCH-LNPs films to inhibit lipid peroxidation in cheese was 2 times higher than that of NCH-LN films. These results showed that the improvement of physicochemical properties of NCH-based films by LNPs was significantly higher than that observed with LN.

Application of Smart Packaging in Fruit and Vegetable Preservation: A Review

The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations, with precise adjustments based on data analysis to ensure optimal storage conditions for fruits and vegetables. Smart packaging technologies encompass various functions, including antibacterial action, humidity regulation, and gas control. These functions enable the packaging to automatically adjust its internal environment according to the specific requirements of different fruits and vegetables, thereby slowing the growth of bacteria and mold, prolonging freshness, and retaining nutritional content. Despite its advantages, the widespread adoption of smart packaging technology faces several challenges, including high costs, limited material diversity and reliability, lack of standardization, and consumer acceptance. However, as technology matures, costs decrease, and degradable smart packaging materials are developed, smart packaging is expected to play a more prominent role in fruit and vegetable preservation. Future developments are likely to focus on material innovation, deeper integration of IoT and big data, and the promotion of environmentally sustainable packaging solutions, all of which will drive the fruit and vegetable preservation industry toward greater efficiency, intelligence, and sustainability.

Preparation and characterization of κ-carrageenan/dextran films blended with nano-ZnO and anthocyanin for intelligent food packaging

The κ-carrageenan/microbial-originated dextran-based multifunctional intelligent packaging films, integrated with natural anthocyanins as a colorant and ZnO as an antibacterial agent, were successfully developed using a casting method. Their applicability and functionality were systematically assessed through various analytical techniques. The addition of dextran, anthocyanins, and ZnO in the films resulted in an increased tensile strength (from 13.66 ± 0.53 to 29.70 ± 1.29 MPa) and elongation at break (from 16.69 ± 1.05 % to 39.49 ± 0.73 %), and decreased water solubility (from 64.94 ± 0.34 % to 32.84 ± 1.55 %) and water vapor barrier property (from 8.29 ± 0.12 × 10-10 g/m•s•Pa to 6.92 ± 0.1 × 10-10 g/m•s•Pa). Spectroscopic analysis revealed that the dextran, ZnO and anthocyanins were uniformly dispersed within the film-forming substrates, achieved through hydrogen bonds and electrostatic interactions. The addition of anthocyanins and ZnO not only enhanced the antibacterial and antioxidant properties of the film but also provided it with good pH sensitivity and color stability, making it highly promising for use in shrimp freshness monitoring. All the films were shown to be biodegradable, decomposing completely in soil within 30 days. Overall, these results suggest that the films could serve as a potential replacement for plastic food packaging and additionally monitor the freshness of food.

Bioplastic films from starch of Colocasia esculenta and its waste: A smart template for sensing applications

The over usage plastics have possessed serious threat to the ecological system. Thus progressive advancement in fabricating biodegradable and renewable bioplastics is persuasively required to furnish an effective alternative to non-biodegradable plastics. In this view, the current work highlights the production of starch based bioplastic films using waste Colocasia esculenta (taro herb) as a viable starting precursor. The functional ability of developed taro starch based film was further modified by incorporating carbon dots (CQDs) fillers generated from the waste slurry produced during starch extraction from taro herbs. The optimization of films production was achieved by varying the CQDs amount (0.4 %, 0.8 %, 2 % and 4 % w/w) on taro-based films using casting technology. The data illustrates that the addition of CQDs has the ability to enhance the fluorescence property, mechanical properties (Tensile Strength 0.332-4.635 MPa, Elongation at break 42.45-547.63 %) and water resistance ability of films (Moisture content 15-6.4 %, Water Solubility 50-30 % Water Vapour Transmission Rate 2.0012-1.0054 g-2 h-1 and Water Contact Angle 40.6-89.6°). The developed films are found to be thermally stable. The formed films possessed anti-oxidative abilities which safeguard the film from oxidative attacks and ultimately protect the film from the external environment. The fluorescence nanosensor probe has further been developed by utilizing CQDs embedded in a starch-based bioplastic nanocomposite. The developed sensor displayed selective sensing ability towards Fe2+ ion with high sensitivity and accuracy in aqueous medium. Thus, the proposed sensor in this work offers a portable, efficient, low-cost, disposable, non-lethal, and eco-friendly nanosensor for on-site monitoring of metal ion for the food, beverage, and pharmaceutical industries. This is one of the primary reports where metal ions sensing is reported for Taro@CQDs nanocomposites based films. Our outcomes of this work hold significant relevance to providing a smart sensory and biodegradable probe for metal ion sensing by using waste resources, thus offering a better and sustainable alternative for environmental remediation applications.

Chitosan/polyvinyl alcohol food packaging incorporated with purple potato anthocyanins and nano-ZnO: Application on the preservation of hairtail (Trichiurus haumela) during chilled storage

The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined. Notably, pH, TVC, TVB-N and TBA values of CPZP group on day 15 were 11.67 %, 23.71 %, 80.73 %, and 35.07 %, respectively, lower than Control group. In addition, CPZP group also performed the best in color and sensory evaluation. These results indicated that CPZP, an active food packaging, could extend the shelf-life of hairtail at least 6 days. Overall, chitosan/PVA food films incorporated with nano-ZnO and purple potato anthocyanins (180 mg/100 mL) provides a potential application in food preservation.

Antimicrobial gelatin-based films with cinnamaldehyde and ZnO nanoparticles for sustainable food packaging

Cinnamaldehyde (CIN), a harmless bioactive chemical, is used in bio-based packaging films for its antibacterial and antioxidant properties. However, high amounts can change food flavor and odor. Thus, ZnO nanoparticles (NPs) as a supplementary antimicrobial agent are added to gelatin film with CIN. The CIN/ZnO interactions are the main topic of this investigation. FTIR-Attenuated Total Reflection (ATR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were utilized to investigate CIN/ZnO@gelatin films. Transmission electron microscope (TEM) images revealed nanospheres morphology of ZnO NPs, with particle sizes ranging from 12 to 22 nm. ZnO NPs integration increased the overall activation energy of CIN/ZnO@gelatin by 11.94%. The incorporation of ZnO NPs into the CIN@gelatin film significantly reduced water vapour permeability (WVP) of the CIN/ZnO@gelatin film by 12.07% and the oxygen permeability (OP) by 86.86%. The water sorption isotherms of CIN/ZnO@gelatin were described using Guggenheim-Anderson-de Boer (GAB) model. The incorporation of ZnO NPs into the CIN@gelatin film reduced monolayer moisture content (M0) by 35.79% and significantly decreased the solubility of CIN/ZnO@gelatin by 15.15%. The inclusion of ZnO into CIN@gelatin film significantly decreased tensile strength of CIN/ZnO@gelatin by 13.32% and Young`s modulus by 18.33% and enhanced elongation at break by 11.27%. The incorporation of ZnO NPs into the CIN@gelatin film caused a significant decrease of antioxidant activity of CIN/ZnO@gelatin film by 9.09%. The most susceptible organisms to the CIN/ZnO@gelatin film included Candida albicans, Helicobacter pylori, and Micrococcus leutus. The inhibition zone produced by the CIN/ZnO@gelatin film versus Micrococcus leutus was 25.0 mm, which was comparable to the inhibition zone created by antibacterial gentamicin (23.33 mm) and cell viability assessment revealed that ZnO/CIN@gelatin (96.8 ± 0.1%) showed great performance as potent biocompatible active packaging material.

Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety

In recent years, how to improve the functional performance of food packaging materials has received increasing attention. One common inorganic material, nanometer zinc oxide (ZnO-NPs), has garnered significant attention due to its excellent antibacterial properties and sensitivity. Consequently, ZnO-NP-based functional packaging materials are rapidly developing in the food industry. However, there is currently a lack of comprehensive and systematic reviews on the use of ZnO-NPs as functional fillers in food packaging. In this review, we introduced the characteristics and antibacterial mechanism of ZnO-NPs, and paid attention to the factors affecting the antibacterial activity of ZnO-NPs. Furthermore, we systematically analyzed the application of intelligent packaging and antibacterial packaging containing ZnO-NPs in the food industry. At the same time, this paper also thoroughly investigated the impact of ZnO-NPs on various properties including thickness, moisture resistance, water vapor barrier, mechanical properties, optical properties, thermal properties and microstructure of food packaging materials. Finally, we discussed the migration and safety of ZnO-NPs in packaging materials. ZnO-NPs are safe and have negligible migration rates, simultaneously their sensitivity and antibacterial properties can be used to detect the quality changes of food during storage and extend its shelf life.

ZnO nanoparticles encapsulated cellulose-lignin film for antibacterial and biodegradable food packaging

Foodborne illness caused by consuming foods contaminated by pathogens remains threating to the public health. Despite considerable efforts of using renewable source materials, it is highly demanding to fabricate food packaging with multiple properties including eco-friendliness, bactericidal effect and biocompatibility. Here, sodium lignosulfonate (SL) and ZnO nanoparticles (ZnO NPs) were used as functional filler and structure components, respectively, on the cellulose nanofibers (CNFs)-based films, which endows the produced membrane (CNF/SL-ZnO) the UV-light blocking, antioxidant, and antimicrobial characteristics. Due to the interconnected polymeric structure, the prepared CNF/SL-ZnO films possessed considerable mechanical properties, thermal stability, and good moisture barrier capability. Moreover, the tested samples exhibited an improved shelf life in food packaging. Furthermore, metagenome analysis revealed superior biodegradability of obtained films with negligible side effect on the soil microenvironment. Therefore, the biocompatible, degradable, and antibacterial CNF/SL-ZnO film holds enormous potential for sustainable uses including food packaging.

Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging

In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.

Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics

A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.

Cellulose nanofiber-based multifunctional composite films integrated with zinc doped-grapefruit peel-based carbon quantum dots

This study aimed to develop a multifunctional active composite film to extend the shelf life of minced pork. The composite film was prepared by incorporating zinc-doped grapefruit peel-derived carbon quantum dots (Zn-GFP-CD) into a cellulose nanofiber (CNF) matrix. The resulting film significantly improved UV-blocking properties from 39.0 % to 85.7 % while maintaining the film transparency. Additionally, the CNF/Zn-GFP-CD5% composite film exhibits strong antioxidant activity with ABTS and DPPH radical scavenging activities of 99.8 % and 77.4 %, respectively. The composite film also showed excellent antibacterial activity against both Gram-negative and Gram-positive bacteria. When used in minced pork packaging, the composite films effectively inhibit bacterial growth, maintaining bacterial levels below 7 Log CFU/g after 15 days and sustaining a red color over a 21-day storage period. Additionally, a significant reduction in the lipid oxidation of the minced pork was observed. These CNF/Zn-GFP-CD composite films have a great potential for active food packaging applications to extend shelf life and maintain the visual quality of packaged meat.

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances

In this study, sodium carboxymethyl cellulose (CMCNa) bioactive films, crosslinked with citric acid (CA), were prepared and comprehensively examined for their suitability in various applications, focusing on food packaging. The films displayed favourable properties, including appropriate thickness, transparency, and moisture content, essential for packaging purposes. Moreover, the films exhibited excellent moisture absorption rate and barrier properties, attributed to the high concentration of CMCNa and the inclusion of a CA. These films presented no significant effect of crosslinking and bioactive components on their mechanical strength, as evidenced by tensile strength and elongation at break values. Thermal stability was demonstrated in the distinct weight loss events at different temperature ranges, with crosslinking contributing to slightly enhanced thermal performance. Furthermore, the films showed varying antioxidant activity levels, influenced by temperature and the solubility of the films in different media, indicating their potential for diverse applications. Overall, these bioactive films showed promise as versatile materials with desirable properties for food packaging and related applications, where the controlled release of bioactive components is advantageous for enhancing the shelf life and safety of food products. These findings contribute to the growing research in biodegradable and functional food packaging materials.

Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

Composite films based on carboxy methyl cellulose and sodium alginate incorporated Thymus vulgaris purified leaves extract for food application: Assessment, antimicrobial and antioxidant properties

The current study was conducted to develop biodegradable films with matrix composed from carboxymethyl cellulose (CMC), sodium alginate (SA) and different concentrations from Thymus vulgaris purified leaves extract (TVE). The color properties, physical properties, shape of surface, manners of crystallinity, mechanical properties and thermal properties of produced films were investigated. The continuous addition of TVE up to 1.6 % inside films matrix imparted the yellow color of extract that increased opacity to 2.98 and reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.31 %, 30.17 %, 20.18 % and (1.12× 10^-10 g.m^-1 s^-1 pa^-1), respectively. Furthermore, the surface micrographs showed smoother surface after using small concentrations of TVE and turned to irregular with rough surface at higher concentrations. The FT-IR analysis indicated typically bands that demonstrated physical interaction between TVE extract and CMC/SA matrix. The fabricated films showed suitable thermal stability with decreasing trend by incorporation of TVE inside CMC/SA films. Furthermore, the developed CMC/SA/TVE2 showed significant effects on preserving the levels of moisture content, titrable acidity, force to puncture and sensory properties of cheddar cheese during cold storage days compared with commercial packaging materials.

Blue agave inulin-soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion-type sausage

BACKGROUND

The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability.

RESULTS

The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased.

CONCLUSION

The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.

Turmeric carbon quantum dots enhanced chitosan nanocomposite films based on photodynamic inactivation technology for antibacterial food packaging

The increased demand for food quality and safety has led the food industry to pay urgent attention to new packaging materials with antimicrobial activity. In this study, we combined photodynamic inactivation of bactericidal technology in food packaging materials by incorporating fluorescent carbon quantum dots (CDs) prepared from the natural plant turmeric into a chitosan matrix to prepare a series of active composite food packaging films (CDs-CS). The chitosan film containing CDs had better mechanical properties, UV protection and hydrophobicity. Under irradiation with a 405 nm light source, the composite film was able to produce abundant reactive oxygen species, and the CDs-CS₂ film exhibited reductions of approximately 3.19 and 2.05 Log₁₀ CFU/mL for Staphylococcus aureus and Escherichia coli respectively within 40 min. In cold pork storage applications, CDs-CS₂ films showed inhibition of the growth of colonization in pork and retarded the spoilage of pork within 10 days. This work will provide new insights to explore safe and efficient antimicrobial food packaging.

In Situ Polymerization of Linseed Oil-Based Composite Film: Enhancement of Mechanical and Water Barrier Properties by the Incorporation of Cinnamaldehyde and Organoclay

Linseed oil-based composite films were prepared with cinnamaldehyde (Cin) using a modified clay (organoclay) through in situ polymerization, which is the result of the interaction between Cin and organoclay. The incorporation of organoclay reduces the polymer chain's mobility and, therefore, increases the thermal stability of the composite films. In some experimental conditions, the clay is located both inside and on the surface of the film, thus, affecting the mechanical and thermal properties as well as the surface properties of the composite films. The incorporation of organoclay decreases the water contact angle of the composite film by more than 15%, whatever the amount of cinnamaldehyde. However, the incorporation of cinnamaldehyde has the opposite effect on film surface properties. Indeed, for the water vapor permeability (WVP), the effect of cinnamaldehyde on the film barrier properties is much higher in the presence of organoclay. The incorporation of hydrophobic compounds into the polymer films reduces the water content, which acts as a plasticizer and, therefore, decreases the WVP by more than 17%. Linseed oil has a natural antioxidant activity (~97%) due to the higher content of unsaturated fatty acids, and this activity increased with the amount of organoclay and cinnamaldehyde.

Changes of the main components, physicochemical properties of distiller's grains after extrusion processing with focus on modification mechanism

Distiller's grains (DGs) possessed great potential utilization value due to their rich active ingredients. However, its utilization efficiency was limited by the large amount of lignocellulose components and water-insoluble proteins. In this work, single screw extrusion was applied to modify physicochemical properties of DGs. Results indicated that extruded distiller's grains (EDGs) exhibited the lower crude fiber content (26.01%), the higher soluble fiber (9.07%) and the smaller particle size when compared with those of Control, and subsequently achieving the increased bulk density, swelling capacity and water/oil holding capacity. The crude protein in EDGs decreased slightly, while the total amount of acid hydrolyzed amino acids showed a significant increase. Additionally, the looser, coarser and fragmentary microstructure of EDGs were observed. The main macromolecules in EDGs had been modified distinctly based on thermal analysis, crystallinity and functional groups analyses, while the possible schematic diagram was conducted to better understand the modification mechanism.

Effective control of microbial spoilage in soybeans by water-soluble ZnO nanoparticles

The microbial spoilage of soybeans during soaking process severely deteriorates the quality of soybean products and threatens human health. Herein, water-soluble aminated zinc oxide nanoparticles (ZnO NPs) were developed to effectively control the microbial spoilage in soybeans during soaking. ZnO NPs achieved significant inactivation of three dominant spoilage bacteria (bacillus cereus, bacillus megaterium and enterococcus faecium) isolated from the deteriorated soybeans, which could adhere to the bacterial surface and damage the cell wall/membrane, but also generate large amounts of reactive oxygen species (ROS). Compared to two commercial ZnO, water-soluble ZnO exhibited superior antibacterial properties due to producing more ROS and bacteria-adhered ability. After ZnO NPs treatment, the content of the residual Zn (51.1 mg/kg) in soybeans was the safety standards of Zn element in soybeans products for human). Therefore, the water-soluble ZnO NPs showed great potentials as efficient and safe antimicrobial agents for soybeans preservation during soaking process.

A novel process for food waste recycling: A hydrophobic liquid mulching film preparation

Appropriate and effective recycling of food waste (FW) has become increasingly significant with the promotion of garbage classification in China. In this study, a novel and green process was developed to recycle FW to prepare a biodegradable composite liquid mulching film (LMF) through crosslinking with sodium alginate (SA). The solid phase of FW was obtained as the raw material after hydrothermal pretreatment to remove pathogens and salts, and to improve the reactivity of active components at a moderate temperature. The prepared LMF had a hydrophobic surface and compact structure due to the lipid in FW and the acetalization reaction and hydrogen bonds among SA, glutaraldehyde and multi-active components of FW, resulting in enhanced water vapor barrier properties. The minimum water vapor permeability of the prepared LMF reached (8.23 ± 0.05) ✕ 10^-12 g cm/(cm²·s·Pa) with 1.82 wt % of plasticizer, 0.74 wt% of crosslinker and a mass ratio of HTP-FW to SA of 3.56:1. The prepared LMF showed good mechanical properties and could maintain its integrity after spraying it on the soil surface for 31 days. In addition, it could effectively prevent the loss of soil moisture and heat, promote the seed germination of Chinese cabbage and achieve 89.14% of weight loss after burying in the soil for 27 days. This study provides a high value-added route to convert the FW to a hydrophobic LMF with superior properties, which addresses not only the problem of food waste but also the pollution of plastic mulching film.

Chitosan: Sources, Processing and Modification Techniques

Chitosan, a copolymer of glucosamine and N-acetyl glucosamine, is derived from chitin. Chitin is found in cell walls of crustaceans, fungi, insects and in some algae, microorganisms, and some invertebrate animals. Chitosan is emerging as a very important raw material for the synthesis of a wide range of products used for food, medical, pharmaceutical, health care, agriculture, industry, and environmental pollution protection. This review, in line with the focus of this special issue, provides the reader with (1) an overview on different sources of chitin, (2) advances in techniques used to extract chitin and converting it into chitosan, (3) the importance of the inherent characteristics of the chitosan from different sources that makes them suitable for specific applications and, finally, (4) briefly summarizes ways of tailoring chitosan for specific applications. The review also presents the influence of the degree of acetylation (DA) and degree of deacetylation (DDA), molecular weight (M_w) on the physicochemical and biological properties of chitosan, acid-base behavior, biodegradability, solubility, reactivity, among many other properties that determine processability and suitability for specific applications. This is intended to help guide researchers select the right chitosan raw material for their specific applications.

Study on the characteristics of gluten/alginate-cellulose/onion waste extracts composite film and its food packaging application

The study aimed to improve the properties of SA-CMC film by gluten (G) blends and bioactive compounds from onion waste extracts (OWEs) peel (OPE) and stalk (OSE). The applicability of film on the quality of peeled shallot onion during storage was also examined. Water barrier (0.62 g/msPa × 10^-14) and tensile strength (11.50 MPa) of G/SA-CMC film improved more than SA-CMC film (1.55 g/msPa × 10^-13 and 7.05 MPa). OPE and OSE increase the total phenolic content (43.86 and 38.35 mgGAE/g) and radical scavenging activity (88.74 and 68.30 %) of G/SA-CMC film than control (20.33 mgGAE/g and 39.20 %). Microbial load (logCFU/g) in terms of total bacterial count, yeast and mold count of shallot onion packed in OPE (5.34 and 5.21) and OSE (4.26 and 4.21) film was reduced than control (6.03 and 4.68). Thus, the G/SA-CMC/OWEs film had improved properties than SA-CMC film and can be used to store peeled onion at 4℃ for 21 days.

Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.

Preparation and Characterization of Antibacterial Films with Eggshell-Membrane Biopolymers Incorporated with Chitosan and Plant Extracts

A series of films containing chitosan (CS), eggshell membrane (ESM), soluble eggshell membrane (SEP), and plant extracts from Thymus vulgaris and Origanum valgare were prepared with varying concentrations and compositions. These novel films were characterized extensively with respect to film thickness and uniformity, solution absorption, degradation, microenvironmental pH, and antibacterial properties. All the films were flexible with appropriate mechanical stability. After 48 h of soaking in a lysozyme solution, all the films degraded 64 ± 4%, which would be expected to allow for the release of the plant extracts. The plant extracts on their own showed a pH of approximately 4, with the blended films having microenvironmental pHs from approximately 6.4–7.0, which would be expected to promote wound healing. A CS-ESM-SEP film with 5% of each plant extract inhibited almost all E. coli growth in liquid cultures and had no detriments to fluid absorption. Fluid absorption was approximately 100–150% by weight for all the films. The incorporation of SEP and plant extracts to a CS-ESM film provides a promising and novel method for the incorporation of SEP and antibacterial agents in a film with no detriment to wound fluid absorption or film degradation.

Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

In this study, the effect of marjoram essential oil (MEO) on the mechanical, barrier, antioxidant and antimicrobial properties of mung bean protein isolate (MPI)/pullulan (PU) composite films and its influence on the quality of minced beef meat during 14 days storage at 4 °C was studied. The Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results confirmed the compatibility between components. Also, depend on the different ratios of combination of MEO and MPI/PU, tensile strength (TS) and elongation at break (EAB) were varied. The results showed that an increase in the level of the MPI led to a significant increment in TS and water-proof properties of the composite films. Also, with addition of MEO, the EAB of the antimicrobial blend-films was decreased, while TS and water-proof properties were increased. In addition, enrichment of the films with MEO led to a considerable positive effect on DPPH radical scavenging and antibacterial activity against pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Based on the bacterial and chemical analyses of the minced meat samples, MEO-incorporation in MPI/PU films enhanced oxidative stability of minced beef samples, and also showed effective antimicrobial activity against all of the tested bacteria.

A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging

With an increasing demand for a novel, eco-friendly, high-performance packaging material "bio-nanocomposites" has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the multifunctional properties of the bio-nanocomposite materials, has the potential to improve the quality and safety of the food together with no /or fewer negative impact on the environment. However, more studies need to be performed on bio-nanocomposite materials to determine the migration levels and formulate relevant legislation.

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

Physical, Mechanical, and Water Vapor Barrier Properties of Starch/Cellulose Nanofiber/Thymol Bionanocomposite Films

The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water vapor barrier of the films by approximately 60.0%, from 4.98 × 10^—9 to 2.01 × 10^—9 g/d.m.Pa. Starch/CNF/thymol bionanocomposite films are also found to exhibit antibacterial activity against Escherichia coli. In conclusion, the produced starch/CNF/thymol bionanocomposite films have the potential to be used as antibacterial food packaging materials.

Preparation and characterization of hyacinth bean starch film incorporated with TiO2 nanoparticles and Mesona chinensis Benth polysaccharide

Hyacinth bean starch (HBS) was used to prepare nanocomposite films with the reinforcement agent of nanotitanium oxide (TiO₂-N) and Mesona chinensis Benth polysaccharide (MCP). The effects of TiO₂-N and MCP on the moisture combination, rheological properties of film-forming solutions (FFS) and physiochemical properties of films were investigated. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) revealed that HBS, TiO₂-N and MCP had good compatibility, while no novel absorption peak in FTIR spectra, and characteristic peaks of TiO₂-N were found in XRD patterns of composite films. Contact angle of HBS/TiO₂-N/M3 film increased from 65.6° to 90.9°, which illustrated that TiO₂-N and MCP effectively enhanced hydrophobicity of films. TiO₂-N and MCP positively affected anti-UV light ability of HBS films by resisting most of invisible light. Furthermore, stable and compact network structures were formed by the synergistic effect of TiO₂-N and MCP, thereby elongation to break was increased from 17.123% to 28.603% significantly, and heat resistance was enhanced clearly. This study prepared a nanocomposite HBS-based films based TiO₂-N and MCP, which had guiding significance for development of functional films and combination of polysaccharides and metallic oxide.

Chitosan-based films with antioxidant of bamboo leaves and ZnO nanoparticles for application in active food packaging

The function of chitosan film was reinforced by ZnO nanoparticles and antioxidant of bamboo leaves (AOB) for food packaging application. The results of structural characterization indicated the good compatibility among chitosan, ZnO nanoparticles and AOB. The chitosan film had the best mechanical strength and the highest light transmittance. The addition of AOB remarkably reduced the UV light transmittance and significantly enhanced the antioxidant activity of the films. Meanwhile, AOB and ZnO nanoparticles synergistically enhanced the antibacterial activity against E. coli and S. aureus. Our results suggested that the chitosan/ZnO/AOB films could be applied as potential active packaging materials in food industry to extend the shelf-life of packaged food.

Development of chitosan films incorporated with rambutan (Nephelium lappaceum L.) peel extract and their application in pork preservation

Chitosan (CS) films containing 0, 1, 3 and 5% (w/w) of polyphenol-rich rambutan peel extract (RPE) were developed. The micro-structural characterization and physical and functional properties of the films were determined. Results showed RPE formed strong interactions with CS, making film inner micro-structure become uniform and film crystallinity decline. Amongst different films, CS film containing 5% of RPE showed the lowest light transmission, moisture content (28.35%), water solubility (46.07%), water vapor permeability (8.41 × 10^-10 g m^-1 s^-1 Pa^-1) and oxygen permeability (0.28 cm³ mm m^-2 day^-1 atm^-1). Meanwhile, CS film containing 5% of RPE exhibited the highest tensile strength (38.87 MPa) and elongation at break (51.73%) and the strongest antioxidant and antimicrobial activities. Finally, pork was wrapped with the films and stored at 4 °C for 8 days. Results showed pork wrapped with CS film containing 5% of RPE presented the lowest total volatile basic nitrogen level (9.17 mg/100 g), thiobarbituric acid reactive substance value (0.51 mg malondialdehyde/kg) and total viable count (4.53 log colony forming unit/g) and the best sensory attributes on the eighth day. Our results suggested the potential of CS film containing 5% of RPE as an active packaging material in pork preservation.

Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed and applied to monitor the freshness of fish fillets. The effects of different concentrations of RE as well as physical, mechanical, structural and functional properties of FMP/CS films were investigated. Films containing RE showed reduced water solubility and water vapor permeability and enhanced tensile strength and elongation at break. Results also showed good compatibility of the components and good dispersion of RE in the matrix. However, the content of RE (0.2%, v/v) added in the composite films produced aggregations and had negative effects on their film-forming properties. The antioxidant capacity of composite films was related to the level of RE and demonstrated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped with different films to evaluate the preservative effect. Results of thiobarbituric acid reactive substances, pH value, Free amino acid and total volatile basic nitrogen indicated that FMP/CS/RE composite film could protect the fish fillet well and inhibit the lipid oxidation. The developed FMP/CS/RE composite films possess the potential to be applied as edible films in the food packaging industry and food cold chain transportation.

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.