Preparation of α-tocopherol-chitosan nanoparticles/chitosan/montmorillonite film and the antioxidant efficiency on sliced dry-cured ham

Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation

This paper introduces a novel active carrageenan film designed for meat preservation, featuring the release of antioxidants eugenol (Eu) and α-tocopherol (Tp). The film is composed of semi-refined carrageenan, plasticized with 0.9 % glycerol, and reinforced with 10 % cellulose nanofibers derived from waste biomass. Lipid oxidation was measured through TBARS and percent metmyoglobin to evaluate the film's effectiveness in extending the shelf-life and maintaining the quality of meat. The film containing 0.4 % Tp demonstrates superior mechanical properties and thermal stability, achieving a tensile strength of 66.79 MPa and an elongation at break of 46.54 %. Notably, it exhibits a significant antioxidant release rate over 25 days, with TBARS and percent metmyoglobin values of 0.652 and 35.98 %, respectively. These results suggest that this biodegradable packaging solution not only prolongs meat shelf-life but also aligns with sustainable practices in food preservation. The release profiles of Eu and Tp follow a first-order kinetic model, indicating a controlled and sustained release mechanism. Overall, these findings highlight the potential of active films in enhancing food packaging solutions while promoting eco-friendliness.

Nanoencapsulation of active compounds in chitosan by ionic gelation: Physicochemical, active properties and application in packaging

The ionic gelation technique using chitosan to encapsulate active compounds has received lots of attention in the literature due to its ease-of-use and known biodegradability, biocompatibility and antimicrobial properties of the polymer. In this review, main studies from the last five years involving encapsulation of active compounds (natural and commercial/synthetic) are brought together in order to understand the encapsulation mechanisms of components with chitosan as well as the physical, chemical and morphological properties of the resulting particles. The application of these nanostructures in polymeric films was then investigated, since additives for packaging are an attractive premise and have only recently started being studied in the literature. Herein, comparisons are made between free and encapsulated bioactive compounds in different film matrices, as well as the effect of this activation on structure. Finally, this work details the mechanisms involved in the production of chitosan nanoparticles with active compounds and encourages new studies to focus on their application in packaging.

Effect of montmorillonite (MMT) on the properties of soybean meal protein isolate-based nanocomposite film loaded with debittered kinnow peel powder

The synthetic, non-renewable nature and harmful effects of plastic packaging have led to the synthesis of eco-friendly renewable bio-nanocomposite film. The present work was aimed at the formulation and characterization of bio-nanocomposite film using soybean meal protein, montmorillonite (MMT), and debittered kinnow peel powder. The composition of film includes protein isolate (5% w/v), glycerol (50% w/w), peel powder (20% w/w), and MMT (0.5-2.5% w/w). Incorporation of MMT in soybean meal protein-based film loaded with kinnow peel powder showed lesser solubility (16.76-26.32%), and swelling ability (142.77-184.21%) than the film prepared without MMT (29.41%, & 229.41%, respectively). The mechanical properties like tensile strength of nanocomposite film improved from 9.41 to 38.69% with the increasing concentration of MMT. The water vapor transmission rate of the nanocomposite film was decreased by 3.45-17.85% when the MMT concentration increased. Fourier-transform infrared spectroscopy and X-ray diffraction analysis showed no considerable change in the structural properties of the film after the addition of MMT. Differential scanning colorimeter analysis revealed the increment in melting temperature (85.33-92.67 °C) of the film with a higher concentration of MMT. Scanning electron microscopy analysis indicated an increased distributed area of MMT throughout the film at higher concentrations. The antimicrobial activity of the film was remarkably increased by 4.96-17.18% with the addition of MMT. The results obtained in the current work confirmed that MMT incorporation in soybean meal protein-based film can augment its properties and can be utilized for enhancing the storage period of food products.

Development of controlled-release antioxidant poly (lactic acid) bilayer active film with different distributions of α-tocopherol and its application in corn oil preservation

The antioxidant poly (lactic acid) bilayer active films with a different distribution of α-tocopherol (TOC) in two layers (outer layer/inner layer: 0%/6%, 2%/4%, 3%/3%, 4%/2%, 6%/0%) were developed. The effects of TOC distribution on the structural, physicochemical, mechanical, antioxidant and release properties of the films and their application in corn oil packaging were investigated. The different distributions of TOC showed insignificant effects on the color, transparency, tensile strength and oxygen and water vapor barrier properties of the films, but it affected the release behavior of TOC from the films into 95% ethanol and the oxidation degree of corn oil. The film with higher TOC in outer layer showed a slower release rate. The corn oil packaged by the film containing 4% TOC in outer layer and 2% TOC in inner layer exhibited the best oxidative stability. This concept showed a great potential to develop controlled-release active films for food packaging.

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.

Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application

A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials.

Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters

Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsulation is a promising and rapidly emerging technology in which antioxidants are incorporated into the liposomes to provide the food high quality, safety and long shelf life. The objectives of this study were to prepare nanoliposome coatings of rosemary oleoresin to enhance the antioxidant stability, and to evaluate their potential application in inhibiting protein and lipid oxidation in dried oysters during storage. The nanoliposomes encapsulating rosemary oleoresin were applied with a thin-film evaporation method, and the optimal amount of encapsulated rosemary oleoresin was chosen based on changes in the dynamic light scattering, Zeta potential, and encapsulation efficiency of the nanoliposomes. The Fourier transform-infrared spectroscopy of rosemary oleoresin nanoliposomes showed no new characteristic peaks formed after rosemary oleoresin encapsulation, and the particle size of rosemary oleoresin nanoliposomes was 100-200 nm in transmission electron microscopy. The differential scanning calorimetry indicated that the nanoliposomes coated with rosemary oleoresin had better thermal stability. Rosemary oleoresin nanoliposomes presented good antioxidant stability, and still maintained 48% DPPH radical-scavenging activity and 45% ABTS radical-scavenging activity after 28 d of storage, which was 3.7 times and 2.8 times higher than that of empty nanoliposomes, respectively. Compared with the control, the dried oysters coated with rosemary oleoresin nanoliposomes showed significantly lower values of carbonyl, sulfhydryl content, thiobarbituric acid reactive substances, Peroxide value, and 4-Hydroxynonenal contents during 28 d of storage. The results provide a theoretical basis for developing an efficient and long-term antioxidant approach.

A review: Silver–zinc oxide nanoparticles – organoclay-reinforced chitosan bionanocomposites for food packaging

Research on bionanocomposites has been developed, while its application as food packaging is still being explored. They are usually made from natural polymers such as cellulose acetate, chitosan (CS), and polyvinyl alcohol. Bionanocomposite materials can replace traditional non-biodegradable plastic packaging materials, enabling them to use new, high-performance, lightweight, and environmentally friendly composite materials. However, this natural polymer has a weakness in mechanical properties. Therefore, a composite system is needed that will improve the properties of the biodegradable food packaging. The aim of this mini-review is to demonstrate recent progress in the synthesis, modification, characterization, and application of bionanocomposites reported by previous researchers. The focus is on the preparation and characterization of CS-based bionanocomposites. The mechanical properties of CS-based food packaging can be improved by adding reinforcement from inorganic materials such as organoclay. Meanwhile, the anti-bacterial properties of CS-based food packaging can be improved by adding nanoparticles such as Ag and ZnO.

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil

Double-layered active films based on furcellaran (1st layer-FUR), chitosan, and gelatin hydrolysates (2nd layer-CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.

Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.

Synthesis and characterization of chitosan/montmorillonite nanocomposites for application as edible coating

Edible coating can improve fruits shelf life and, consequently, reduce their waste. Chitosan, which presents a potential for chemical modifications and capacity to form films, can be an alternative for coating due to its biocompatibility, biodegradability, and antimicrobial properties. Chitosan film can be obtained through casting method presenting suitable mechanical properties, such as resistance to traction and elongation, ability to adhere to surfaces and selective permeability to gases, such as O₂ and CO₂. However, it is highly permeable to water vapor, which can limit its potential coating use. The properties of chitosan films can be improved through the formation of composites by inserting nanoclays as montmorillonite in the polymeric matrix. The objective of this study was to develop and characterize chitosan/montmorillonite nanocomposites for fruit coating aiming for future applications in the field of smart packaging. Nanocomposites were characterized by its microstructure, thermal, mechanical, and physicochemical properties. X-ray diffraction analysis indicated changes in crystallinity with the insertion of montmorillonite. Nanocomposites became more transparent and significantly reduced its water permeability rate with 0.5% w/w montmorillonite addition. Elastic rigidity and tensile strength of the films were improved. Chitosan/montmorillonite nanocomposites demonstrated the potential to improve the storage time of Williams pears.

Polysaccharide-Based Nanocomposites for Food Packaging Applications

The article presents a review of the literature on the use of polysaccharide bionanocomposites in the context of their potential use as food packaging materials. Composites of this type consist of at least two phases, of which the outer phase is a polysaccharide, and the inner phase (dispersed phase) is an enhancing agent with a particle size of 1-100 nm in at least one dimension. The literature review was carried out using data from the Web of Science database using VosViewer, free software for scientometric analysis. Source analysis concluded that polysaccharides such as chitosan, cellulose, and starch are widely used in food packaging applications, as are reinforcing agents such as silver nanoparticles and cellulose nanostructures (e.g., cellulose nanocrystals and nanocellulose). The addition of reinforcing agents improves the thermal and mechanical stability of the polysaccharide films and nanocomposites. Here we highlighted the nanocomposites containing silver nanoparticles, which exhibited antimicrobial properties. Finally, it can be concluded that polysaccharide-based nanocomposites have sufficient properties to be tested as food packaging materials in a wide spectrum of applications.

Composite materials based on heteroaggregated particles: Fundamentals and applications

Homoaggregation of dispersed particles, i.e., aggregation of particles of the same shape, charge, size, and composition, is a well-studied field and various theoretical and experimental approaches exist to understand the major phenomena involved in such processes. Besides, heteroaggregation of particles, i.e., aggregation of particles of different shape, charge, size, or composition, has attracted widespread interest due to its relevance in various biomedical, industrial, and environmental systems. For instance, heteroaggregation of plastic contaminant particles with naturally occurring solid materials in waters (e.g., clays, silica and organic polymers) plays an important role in the decontamination technologies. Moreover, nanofabrication processes involving heteroaggregation of particles to prepare novel composite materials are widely implemented in fundamental science and in more applied disciplines. In such procedures, stable particle dispersions are mixed and the desired structure forms owing to the presence of interparticle forces of various origins, which can be tuned by performing appropriate surface functionalization as well as altering the experimental conditions. These composites are widely used in different fields from sensing through catalysis to biomedical delivery. The present review summarizes the recent progresses in the field including new findings regarding the basic principles in particle heteroaggregation, preparation strategies of heteroaggregated structures of different morphology, and the application of the obtained hybrid composites. Such information will be very helpful to those involved in the design of novel composites consisting of different nano or colloidal particles.

Chitin and chitosan on the nanoscale

In a matter of decades, nanomaterials from biomass, exemplified by nanocellulose, have rapidly transitioned from once being a subject of curiosity to an area of fervent research and development, now reaching the stages of commercialization and industrial relevance. Nanoscale chitin and chitosan, on the other hand, have only recently begun to raise interest. Attractive features such as excellent biocompatibility, antibacterial activity, immunogenicity, as well as the tuneable handles of their acetylamide (chitin) or primary amino (chitosan) functionalities indeed display promise in areas such as biomedical devices, catalysis, therapeutics, and more. Herein, we review recent progress in the fabrication and development of these bio-nanomaterials, describe in detail their properties, and discuss the initial successes in their applications. Comparisons are made to the dominant nanocelluose to highlight some of the inherent advantages that nanochitin and nanochitosan may possess in similar application.

Chitosan and Derivatives: Bioactivities and Application in Foods

Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, including substitution, grafting copolymerization, cross-linking, and hydrolysis, utilized to improve the physicochemical properties and enhance the bioactivity and functionality of chitosan and related materials. This manuscript also reviews the current progress and potential of chitosan and its derivatives in body-weight management and antihyperlipidemic, antihyperglycemic, antihypertensive, antimicrobial antioxidant, anti-inflammatory, and immunostimulatory activities as well as their ability to interact with gut microbiota. In addition, the potential of chitosan and its derivatives as functional ingredients in food systems, such as film and coating materials, and delivery systems is discussed. This manuscript aims to provide up-to-date information to stimulate future discussion and research to promote the value-added utilization of chitosan in improving the safety, quality, nutritional value and health benefits, and sustainability of our food system while reducing the environmental hazards.

Antioxidant Materials Based on 2D Nanostructures: A Review on Recent Progresses

Counteracting reactive oxygen species (ROS, e.g., superoxide radical ion, H2O2 and hydroxyl radical) is an important task in fighting against oxidative stress-related illnesses and in improving product quality in industrial manufacturing processes. This review focuses on the recent advances on two-dimensional (2D) nanomaterials of antioxidant activity, which are designed for effective decomposition of ROS and thus, for reduction of oxidative stress. Some materials featured in this paper are of uni- or multi-lamellar structures modified with small molecular or enzymatic antioxidants. Others are enzyme-mimicking synthetic compounds (the so-called nanozymes) prepared without antioxidant additives. However, carbon-based materials will not be included, as they were extensively reviewed in the recent past from similar aspects. Given the landmark development around the 2D materials used in various bio-applications, sheet-like antioxidant compounds are of great interest in the scientific and technological communities. Therefore, the authors hope that this review on the recent progresses will be helpful especially for researchers working on novel developments to substantially reduce oxidative stress either in biological systems or industrial liquors.