Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation

Bacterial cellulose: Is it really a promising biomedical material?

Bacterial cellulose (BC) is currently considered a promising biomaterial due to its specific structure and properties. However, despite extensive research, questions about its fundamental properties, especially biocompatibility, remain. Thus, the purpose of this review is to analyze the results of in vivo trials from different areas of biomedicine, including wound healing, tissue engineering, drug delivery, and biomedical implants. The primary question guiding our review was "Why is bacterial cellulose still not used in clinical practice?" Analysis of the literature has shown that the results of in vivo studies often contradict each other. For example, BC caused and did not cause an immune response in an equal number of reviewed articles. Its efficacy in pure form generally does not differ significantly from that of materials already on the market. Conversely, BC may prove to be a valuable material in the long term, not because of its efficacy, but rather because of its affordability and ease of use. Additionally, challenges associated with immune reactions, long-term biocompatibility, and the necessity for standardized experimental protocols must be addressed. We expect that this review will encourage a more thoughtful investigation of BC to bring it into practical medicine.

Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges

Maintaining the quality of fresh-cut navel oranges during storage remains a significant challenge due to microbial infestation. This study aimed to investigate the efficacy of a multifunctional gelatin-based (MG) film in retaining flavor, delaying quality deterioration, and extending the shelf life of fresh-cut navel oranges. Basic quality indicators demonstrated that MG film packaging effectively maintained the appearance and texture of fresh-cut navel oranges, reduced water loss and microbial growth, and extended the freshness period compared to unpacked samples and PE film. Additionally, the MG film packaging delayed a decline in the β-glucosidase (β-GC) activity, reduced fruit softening and flavor degradation, and maintained the volatile organic compounds (VOCs) content, particularly limonene and myrcene. The non-targeted metabolomics results showed that MG film significantly inhibited the degradation of organic acids, flavonoids, and sugars, further slowing the deterioration process. Furthermore, the MG film inhibited spoilage fungi (Penicillium, Aspergillus, and Pseudomonas) and foodborne bacteria such as Pantoea, Enterobacteriaceae, and Gluconobacter by restricting microbial nutrient utilization and metabolic activity, which modulated the microbial community structure and greatly delayed spoilage processes. This study highlighted the potential of MG film in delaying quality deterioration and extending the shelf life of fresh-cut fruits by inhibiting microbial growth.

Multifunctional CuTax nanozyme-based chitosan edible coatings for fruit preservation

The preservation of fresh fruits is critically challenged by oxidative degradation and microbial contamination, which lead to quality deterioration and reduced shelf life. In this study, we took advantage of the multiple benefits of Taxfolin (Tax) and copper to develop CuTax nanozymes, and which were showed to have excellent free radical scavenging ability, as evidenced by 90.3 % ± 0.2 % DPPH and 85.61 % ± 0.08 % ABTS free radical scavenging rates. Additionally, the CuTax exhibited peroxidase-like (POD-like) activity and effective glutathione (GSH) depletion. Moreover, the CuTax were found to effectively suppress the colony formation of E. coli and S. aureus, reduce bacterial viability, and disrupt bacterial structures. Ultimately, a CuTax/CS composite coating/films for food preservation was successfully developed using chitosan (CS) as a carrier and the protective efficacy against food spoilage was evaluated using bananas and apples as representative fruits. These findings suggest that CuTax/CS composite coatings offer a multifunctional approach to active food packaging that effectively extend the shelf life and preserve the quality of fresh fruits.

Large-scale dual-responsive ClO2 controlled-release film for strawberry preservation

Chlorine dioxide (ClO2) exhibits promising potential for the application in food preservation. However, the large-scale production of controlled-release ClO2 films faces challenges. The sodium chlorite microcapsules (Micro-SC) were successfully prepared in this study using polyvinyl alcohol (PVA) as the wall material through the spray drying method. Furthermore, A large-scale preparation of temperature and humidity dual-responsive ClO2 controlled-release films (Micro-SC@EVA) was achieved using melt extrusion. The film could release ClO2 triggered by water vapor for 36 days. The antibacterial effects were significantly enhanced with the increase of microcapsule ratio from 4 % to 8 %. The Micro-SC@EVA film reduced the total viable count and wight loss of strawberries, inhibits ethylene production, and extended the shelf life of by 150 % compared with the control group at 25 °C. The application evaluation results show that the novel approach for the large-scale preparation of ClO2 controlled-release film holds significant implications for food packaging.

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

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

Enhancing fruit preservation with sodium alginate films incorporating propolis extract and graphene oxide

In this work, sodium alginate (SA) composite films containing propolis extract (PRO) and graphene oxide (GO) were developed. Subsequently, the effects of PRO and GO on different properties of SA composite films were studied, and the films were characterized by scanning electron microscopy, fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. The PRO release properties and fruit preservation performance of the developed composite films were also investigated. The results showed that the incorporation of PRO resulted in a 51.16% increase in tensile strength. The simultaneous incorporation of PRO and GO reduced water vapor permeability (WVP) by 22.56% compared to the SA film. The temperatures at which the SA/GO/PRO film lost 5% of its weight were 8.0°C higher than those of the SA film. The incorporation of GO into the SA/PRO composite film also modulates the release of PRO. Furthermore, the incorporation of PRO and GO improved the tensile strength of the SA film, as reflected in the microstructure of the films. The reduced WVP of the SA composite film allowed the packaged blueberries to exhibit less weight loss and shrinkage, thereby prolonging their shelf life.

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their convenience and nutritional value. However, their perishable nature renders them susceptible to rapid spoilage, causing quality deterioration, safety risks, and economic losses along the supply chain. Traditional preservation methods, while effective to some extent, often fall short in maintaining the quality and safety of fresh-cut F&V. This comprehensive review examines the utilization of slightly acidic electrolyzed water (SAEW) as a novel preservation technique for fresh-cut F&V. The review encompasses the production mechanisms, sterilization principles, classifications and application of SAEW. It explores the effects of SAEW on microbial inactivation, quality parameters, and metabolic pathways in fresh-cut F&V. Additionally, it assesses the synergistic effects of SAEW when combined with other preservation methods. SAEW demonstrates remarkable potential in extending the shelf life of fresh-cut F&V by effectively inhibiting microbial growth, suppressing browning, preserving chemical content, and influencing various metabolic processes. Moreover, its synergy with different treatments enhances its overall efficacy in maintaining fresh-cut F&V quality. The review highlights the promising role of SAEW as an innovative preservation approach for fresh-cut F&V. However, challenges regarding its widespread implementation and potential limitations require further exploration. Overall, SAEW stands as a significant contender in ensuring the safety and quality of fresh-cut F&V paving the way for future research and application in the food industry.

Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation

The purpose of this study was to prepare Pickering emulsion with synergistic antibacterial effect using whey protein isolated-citral (WPI-Cit) nanoparticles with eugenol for grape preservation. In this emulsion, eugenol was encapsulated in oil phase. The particle size, ζ-potential, and antibacterial mechanism of the nanoparticles were characterized. The rheological properties, antibacterial effects and preservation effects of WPI-Cit Pickering emulsion were measured. The results showed that the optimal preparation condition was performed at WPI/Cit mass ratio of 1:1, WPI-Cit nanoparticles were found to damage the cell wall and membrane of bacteria and showed more effective inhibition against S. aureus. Pickering emulsion prepared with WPI-Cit nanoparticles exhibited a better antibacterial effect after eugenol was encapsulated in it, which extended the shelf life of grapes when the Pickering emulsion was applied as a coating. It demonstrated that the Pickering emulsion prepared in this study provides a new way to extend the shelf life.

Guardians of Future Food Safety: Innovative Applications and Advancements in Anti-biofouling Materials

Biofilm formation is a widespread natural phenomenon that poses a substantial threat to food microbiological safety, with direct implications for consumer health. To combat this challenge effectively, one promising strategy involves the development of functional anti-biofouling layers on food-contact surfaces to deter microbial adhesion. Herein, we explore the methodologies for fabricating both hydrophilic and hydrophobic anti-biofouling materials, along with a detailed examination of their inherent antiadhesive mechanisms. Furthermore, we provide concise insights into exemplary applications of anti-biofouling materials within the context of the food industry. This comprehensive analysis not only advances our understanding of biofilm prevention but also sets the stage for innovative developments in anti-biofouling materials and their future applications in food science. These advancements hold the potential to significantly enhance food microbiological safety, ensuring that consumers can confidently enjoy food products of the highest standards in terms of hygiene and quality.

Amino acids inhibit the photodynamic inactivation effect by hindering cellular oxidative stress

Photodynamic inactivation (PDI) could utilize light to activate reactive oxygen species (ROS) produced by photosensitizers to kill bacteria for preservation. To delve into the complex effects arising during the post-harvest PDI processing, we conducted experiments using Pseudomonas reinekei, a food spoilage bacteria extracted from rotten Pakchoi. Through analyzing the metabolomics results, we discovered that methionine (Met) and glutamate (Glu) exhibited significant inhibitory effects during the PDI process. The oxidative stress generated by light treatment resulted in a reduction of 30.31% and 36.37% in the levels of Met and Glu, respectively. The data also showed that exogenous Met and Glu reduced intracellular oxidative stress levels, increased peroxidase activity, and prevented the damage of intracellular material and cell membrane deformation. That amino acids could inhibit the effect of PDI by hindering oxidative stress. Therefore, the amino acid content should be considered when applying PDI to treat Met- or Glu-rich foods.

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.

Development of apple pectin/soy protein isolate-based edible films containing punicalagin for strawberry preservation

In this study, we developed punicalagin-loaded antimicrobial films based on soy protein isolate (SPI) and apple pectin (AP). The AP was derived from apple pomace waste while the punicalagin was obtained from pomegranate peel. Punicalagin was identified to exist in both α- and β-isomers, with the β-type being predominant. The composite films were characterized using scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. Our results demonstrated that the incorporation of AP significantly enhanced the mechanical strength, heat resistance, and barrier properties of the films. Moreover, the composite films integrated with punicalagin exhibited excellent antimicrobial activities against Staphylococcus aureus (with a minimum bactericidal concentration value of 0.25 %), Escherichia coli (with a minimum bactericidal concentration value of 0.50 %), and Aspergillus niger. Finally, these antimicrobial film solutions were tested as coatings on strawberries and found to have significantly better effects on reducing weight loss, improving shelf-life, and maintaining the freshness of strawberries compared to coatings without punicalagin. The results indicate that antimicrobial coatings loaded with punicalagin hold great promise as multifunctional active packaging materials for fruit preservation.

CuO/TiO2/MXene-Based Sensor and SMS-TENG Array Integrated Inspection Robots for Self-Powered Ethanol Detection and Alarm at Room Temperature

In this study, a high-precision CuO/TiO2/MXene ethanol sensor operating at room temperature was prepared. The sensor exhibits excellent response value (95% @1 ppm ethanol), extremely low detection limit (0.3 ppm), fast response/recovery time (16/13 s), and remarkable long-term stability for trace detection of ethanol gas at room temperature, attributed to the p-n heterojunction formed by CuO and TiO2, as well as the rich functional groups and large specific surface area of MXene. Furthermore, a high-performance triboelectric nanogenerator (SMS-TENG) was developed through the introduction of the silicone/Mxene@silicone dual dielectric layer as the triboelectric layer, which improves the charge storage capacity of the dielectric layer and greatly enhances the output performance of the TENG. At the optimal doping ratio, the open-circuit voltage of the SMS-TENG can reach 1160 V, which is sufficient to light 720 LEDs. By combining the sensor and SMS-TENG, the resistive response of ethanol sensing is converted to a voltage response, which amplifies the response value up to 15.8 times. Finally, the designed SMS-TENGs are expected to be arrayed on an inspection robot as energy supply and combined with the CuO/TiO2/Mxene ethanol sensor to build a self-powered ethanol detection alarm system, endowing the inspection robot with the capability of self-powered ethanol detection at ppb level. This work provides an effective pathway for the intelligence of ethanol detection.

Techno-functional properties of active film based on guar gum-propolis and its application for "Nanguo" pears preservation

Guar gum (GG) composite films, incorporating the ethanolic extract of propolis (EEP), were prepared and subjected to a comprehensive investigation of their functional characteristics. The addition of EEP resulted in a discernible enhancement in the opacity, moisture barrier capacity, and elongation at break. Incorporating EEP led to a noteworthy increase in the total phenolic and total flavonoid content of the films, resulting in superior antioxidant capacity upon GG-EEP films. Remarkably, the addition of 5 % EEP yielded noteworthy outcomes, manifesting in a DPPH radical scavenging rate of 47.60 % and the ABTS radical scavenging rate of 94.87 %, as well as FRAP and cupric reducing power of 331.98 mmol FeSO4-7H2O kg-1 and 56.95 μg TE mg-1, respectively. In addition, GG-EEP films demonstrated antifungal effect against Penicillium expansum and Aspergillus niger, along with a sustained antibacterial effect against Escherichia coli and Staphylococcus aureus. GG-EEP films had superior inhibitory ability against Gram-positive bacteria than Gram-negative bacteria. Crucially, GG-EEP composite films played a pivotal role in reducing both lesion diameter and depth, concurrently mitigating weight loss and firmness decline during the storage period of "Nanguo" pears. Therefore, GG-EEP composite films have the considerable potential to serve as advanced and effective active packaging materials for food preservation.

Recent advancements in polysaccharides, proteins and lipids based edible coatings to enhance guava fruit shelf-life: A review

Fresh fruits are highly needed for the health benefits of human beings because of the presence of high content of natural nutrition in the form of vitamins, minerals, antioxidants, and other phenolic compounds. However, some nutritional fruits such as guava are climacteric in nature with very less post-harvest shelf-life because of the ripening in a very short period and possibility of microbial infections. Thus security of natural nutrients is a serious concern in order to properly utilize guava without generating a huge amount of waste. Among reported various methods for the enhancement of fruits shelf-life, the application of edible coatings with antimicrobial activities on the outer surface of fruits have attracted significant attention because of their eco-friendly nature, easy applicability, high efficacy, and good durability. In recent years, researchers are paying more and more attention in the development of antimicrobial edible coatings to enhance the post-harvest shelf-life of guava using polysaccharides, protein and lipids. In this review, basic approaches and recent advancements in development of antimicrobial and edible coatings on guava fruit by the application of polysaccharides and protein and lipids along with the combination of nanomaterials are summarized. In addition, improvements in basic properties of edible coatings to significantly control the permeation of gases (O2/CO2) by the optimization of coating components as well as delay in ripening process are reviewed and discussed.

Potential application of bee products in food industry: An exploratory review

Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.

In situ facile synthesis and antibacterial activity of Ag-MOFs/cellulose filter paper composites for fruit fresh-keeping

A large number of fresh fruits are wasted in the supply chain due to spoilage, so it is crucial to develop fruit preservation materials. Herein, two novel Ag-MOFs/carboxymethyl filter paper (Ag-MOFs/CMFP) composites were successfully synthesized by in situ facile synthesis, which can be used as packaging materials to delay fruit spoilage. The synthesis process is simple and environmentally friendly, and the reaction conditions are mild. The mechanical property, water stability, and antibacterial activity of the as-synthesized Ag-MOFs/CMFP composites were investigated. Specifically, the composites exhibited high mechanical performance and the tensile strength was >10.00 MPa. Moreover, the composites displayed good water stability and can remain stable in water environment for >7 days, which can be attributed to the strong interaction between Ag-MOFs and CMFP. Significantly, Ag-MOF particles endow the composite papers with excellent antibacterial activity, which can inactivate 99.9 % of the bacteria. Attributed to these characteristics, these composite papers were used as fruit fresh-keeping materials and can prolong the shelf-life of cherry tomatoes and peaches for >10 days. This research not only provides a facile synthesis strategy for the flexible MOFs paper, but also provides instructive guidance for related research on fruit preservation materials.

Electrospun polylactic acid nanofiber film modified by silver oxide deposited on hemp fibers for antibacterial fruit packaging

Bacterial and fungal contamination have become major factors in fruit spoilage and damage, posing a potential risk to human health. In this work, polylactic acid (PLA) nanofibers combined with Ag2O-hemp fibers for a good antimicrobial effect were developed and applied to antimicrobial fruit fresh-keeping packages. The results of molecular simulation calculations showed that the strength of hydrogen bonds between Ag2O and hemp fibers reached 45.522 kJ·mol-1, which proved that Ag2O and with hemp fibers formed a stable deposition. The Ag2O-hemp fibers modified electrospun polylactic acid nanofibrous composite film exhibited favorable mechanical properties. The tensile strength reached 5.23 ± 0.05 MPa and the elongation at break reached 105.56 ± 3.95 %. The obtained nanofibrous composite film has good antibacterial activity against E. coli, S. aureus, A. niger, and Penicillium, which indicated that they could effectively inhibit the growth of bacteria and fungi. The cell experiments proved that the nanofibrous composite film had good biocompatibility with a cell survival rate of 100 %. The experimental results on the fresh-keeping of red grapes showed that the PLA nanofibrous composite film modified by the Ag2O-hemp fibers could effectively prolong the spoilage time of red grapes at room temperature. Compared with the blank group, the freshness period of PLA nanofiber film modified by Ag2O-hemp fibers could be extended for more than 5 days. The hardness of 15 days (1.94 ± 0.19 × 105 Pa) was basically the same as that of 1 day (2.05 ± 0.06 × 105 Pa). The results were superior to commercially available PE preservation films. The above research results indicated that the Ag2O-hemp fibers modified PLA nanofibrous composite film had potential application prospects in the field of fruit fresh-keeping package.

Applications of Bacterial Cellulose-Based Composite Materials in Hard Tissue Regenerative Medicine

BACKGROUND

Cartilage, bone, and teeth, as the three primary hard tissues in the human body, have a significant application value in maintaining physical and mental health. Since the development of bacterial cellulose-based composite materials with excellent biomechanical strength and good biocompatibility, bacterial cellulose-based composites have been widely studied in hard tissue regenerative medicine. This paper provides an overview of the advantages of bacterial cellulose-based for hard tissue regeneration and reviews the recent progress in the preparation and research of bacterial cellulose-based composites in maxillofacial cartilage, dentistry, and bone.

METHOD

A systematic review was performed by searching the PubMed and Web of Science databases using selected keywords and Medical Subject Headings search terms.

RESULTS

Ideal hard tissue regenerative medicine materials should be biocompatible, biodegradable, non-toxic, easy to use, and not burdensome to the human body; In addition, they should have good plasticity and processability and can be prepared into materials of different shapes; In addition, it should have good biological activity, promoting cell proliferation and regeneration. Bacterial cellulose materials have corresponding advantages and disadvantages due to their inherent properties. However, after being combined with other materials (natural/ synthetic materials) to form composite materials, they basically meet the requirements of hard tissue regenerative medicine materials. We believe that it is worth being widely promoted in clinical applications in the future.

CONCLUSION

Bacterial cellulose-based composites hold great promise for clinical applications in hard tissue engineering. However, there are still several challenges that need to be addressed. Further research is needed to incorporate multiple disciplines and advance biological tissue engineering techniques. By enhancing the adhesion of materials to osteoblasts, providing cell stress stimulation through materials, and introducing controlled release systems into matrix materials, the practical application of bacterial cellulose-based composites in clinical settings will become more feasible in the near future.