Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat

Chitosan hydrogel membrane embedded by metal-modified biochars for slow-release fertilizers

Slow-release fertilizers show great promise for advancing agricultural sustainability by enhancing nutrient efficiency and mitigating environmental impacts. Herein, we propose an approach that embeds chitosan hydrogel membranes with metal-modified biochars to encapsulate N-P-K compound fertilizers, referred to as CS-MBC-SRFs. Our results demonstrate that CS-MBC-SRFs exhibit superior slow-release performance for N, P, and K compared to others (commercial NPK compound fertilizers, chitosan-coated, and biochar-embedded chitosan-coated fertilizers). Over a 33-day soil column test, CS-MBC-SRFs showed cumulative leaching ratios of <8.93 % for N, 18.4 % for P, and 14.4 % for K. Incorporating metal-modified biochar into the chitosan hydrogel membrane significantly enhances its swelling and mechanical properties while maintaining biodegradability and water-retention capacity. Mechanistic investigations reveal that nutrient release from CS-MBC-SRFs primarily occurs via diffusion through the hydrogel membrane, with the metal-modified biochar surface enhancing nutrient adsorption and delaying release. Additionally, the metal-modified biochars improved swelling and mechanical properties of the chitosan hydrogel membrane, significantly reducing nutrient diffusion. Pot tests demonstrated that CS-MBC-SRFs effectively promoted chili plant growth, ensuring high N-P-K utilization and improving chili fruit nutritional indices. Economic analysis further highlights the promising application prospects of CS-MBC-SRFs.

Development of multifunctional quaternary ammonium cellulose coating for fruit preservation

Due to the lack of preservation technology and cold chain logistics, the decay loss rate of fruits and vegetables is surprisingly high. To meet the demands of environmental protection and food preservation, sustainable coating materials that fabricated by biowaste to wealth approach can efficiently cover the challenges. Hence, quaternary ammonium lotus root residue celluloses (QACs) were homogeneously synthesized by reacting cellulose with 3-chloro-2-hydroxypropyltrimethylammonium chloride for 24 h. In terms of the chemical structure, morphology, rheological property and biocompatibility as well as antimicrobial ability, QACs were characterized. The antibacterial mechanism was investigated at cellular level via disruption of membrane integrity, metabolic inactivation, destruction of antioxidant system. Meanwhile, due to the nature source of cellulose, QACs exhibited inherent outstanding biocompatibility. QACs could extend preservation time of strawberry for least 3 d by decreasing the weight loss and maintaining the hardness and springiness, as well as inhibit the growth of pathogenic bacteria. The residual amount of QACs coating on the surface of strawberries was <0.1 mg kg-1, featuring with easy cleaning and safety. This biowaste-derived coating for strawberry preservation not only provides a new strategy for fruit preservation platforms but also expands the high-value application of biowaste resources in the agro-industry.

Development of chitosan-based films with invertase enzyme for active packaging: Physicochemical parameters, structure, application, and storage

The use of active packaging made from biodegradable polymers can contribute to the environment and to the food industry by increasing the shelf life of their products. This study aimed to produce chitosan-based films incorporated with the invertase enzyme (1, 2, 5, 9, and 10 %) as an alternative to avoid sucrose crystallization in the confectionery industry. The optimum activity of the invertase enzyme was observed at 55 °C and pH 5, thus, the films made with the film-forming solution adjusted to pH 5 and dried at 55 °C were compared with those without pH adjustment and dried at room temperature. Regarding the thermogravimetric analysis (TGA), the greatest weight of loss of the films was observed between 200 and 400 °C, which may be due to the volatilization of moisture from the polymeric films and the depolymerization and pyrolytic decomposition of chitosan. Adjusting the pH and temperature increased the surface roughness and cross-section of the films and increased the elongation at break, solubility (13.38 to 39.50 %), thickness (0.12 to 0.27 mm), and water vapor permeability ratio (2.95 to 8.47 10-10 g/(m × s × Pa)), in addition to reducing the stiffness and tensile strength. The color parameters were little affected by this change and the insertion of invertase, which acted as a plasticizer, reducing the tensile properties and increasing the flexibility, keeping the water vapor permeability ratio constant. The invertase-based films prevented crystal formation, and the candies exhibited similar or superior physicochemical characteristics compared to those packaged in cellophane. However, a temperature of 35 °C increased water loss. The films demonstrated enzymatic activity and good properties, especially those with pH and temperature adjustments, and may serve as a promising alternative to cellophane for candy packaging in the sugary food industry.

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 poly(l-lactic acid) antibacterial film based on surface grafting of modified chitosan and its preservation effect on chilled beef

Chilled beef is a perishable food product. Due to the broad-spectrum antimicrobial properties of chitosan, and the biodegradability of PLLA, chitosan and PLLA are introduced double bonding groups to obtain Chitosan-graft-Glycidyl methacrylate (Cs-g-GMA) and Poly(L-lactic acid)-co-poly(butylene itaconate) (PLBI), respectively. Cs-g-GMA is then grafted onto the surface of PLBI films by UV curing to produce PLBI/Cs-g-GMA films with non-migratory, broad-spectrum antimicrobial, biodegradable, and possess good oxygen barrier properties, compared to current antimicrobial films. Antimicrobial tests in vitro confirmed that PLBI/Cs-g-GMA film could effectively inhibit the growth and reproduction of P. fluorescens, S. aureus, and E. coli. The PLBI/Cs-g-GMA films were further used for the packaging of chilled beef during 15 days of refrigerated storage. The microbiological (total viable counts (TVC), microbial diversity analysis), physicochemical (pH, total volatile basic nitrogen (TVB-N), drip loss, color) and sensory of beef were measured to evaluate the preservation effect. The results showed that PLBI/Cs-g-GMA films can significantly inhibit Pseudomonas and Aeromonas at the phylum and genus levels, respectively. Based on the good results of the preservation index, PLBI/Cs-g-GMA film could delay the quality deterioration of chilled beef by 3 to 9 days, suggesting that its considerable prospects for maintaining the storage quality of chilled beef.

Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat

Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, Lactiplantibacillus plantarum and gallic acid (KGX) were applied to preserve fresh yak meat under ice temperature (-1 °C). After 16 days, KGX group showed lowest total viable count (5.3 ± 0.1 log cfu/g) and total volatile basic nitrogen (13.02 ± 1.40 mg/100 g), which did not exceed the relevant standards of fresh meat. Combined assessments of color, texture, pH, drip loss rate, and thiobarbituric acid reactive substances indicated that KGX coating effectively prolonged yak meat preservation. High-throughput sequencing revealed that KGX coating effectively reduced the abundance of Pseudomonas and Candida. The application of L. plantarum hydrogel coatings in conjunction with ice temperature increased the shelf life of fresh yak meat to 16-20 days, suggesting its potential as a viable preservation method for fresh meat.

Physical, antibacterial, blood coagulation, and healing promotion evaluations of chitosan derivative-based composite films

Chitosan is a potentially suitable material for wound dressing, but is undesirably water-insoluble. Although chitosan can be modified to produce water-soluble derivatives, the best chitosan derivative for wound dressings remains unclear. The present study introduced three water-soluble chitosan derivatives, namely, carboxymethyl chitosan, quaternized chitosan (QCS), and carboxymethyl quaternized chitosan, and explored the physical properties, biochemical properties, and wound care effectiveness of films of these derivatives. The QCS-based film exhibited higher absorption ability, mechanical properties, water-vapor permeability, electroconductivity, and antioxidant capacity than the other films. Most importantly, the cationic quaternary ammonium groups facilitated the antibacterial activity (>95 %) and blood coagulant capacity of the QCS-based film. As this film also promoted wound healing, it presented as an ideal candidate for wound dressings.

Eco-Friendly Design of Chitosan-Based Films with Biodegradable Properties as an Alternative to Low-Density Polyethylene Packaging

Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging.

Materials based on biodegradable polymers chitosan/gelatin: a review of potential applications

Increased mass manufacturing and the pervasive use of plastics in many facets of daily life have had detrimental effects on the environment. As a result, these worries heighten the possibility of climate change due to the carbon dioxide emissions from burning conventional, non-biodegradable polymers. Accordingly, biodegradable gelatin and chitosan polymers are being created as a sustainable substitute for non-biodegradable polymeric materials in various applications. Chitosan is the only naturally occurring cationic alkaline polysaccharide, a well-known edible polymer derived from chitin. The biological activities of chitosan, such as its antioxidant, anticancer, and antimicrobial qualities, have recently piqued the interest of researchers. Similarly, gelatin is a naturally occurring polymer derived from the hydrolytic breakdown of collagen protein and offers various medicinal advantages owing to its unique amino acid composition. In this review, we present an overview of recent studies focusing on applying chitosan and gelatin polymers in various fields. These include using gelatin and chitosan as food packaging, antioxidants and antimicrobial properties, properties encapsulating biologically active substances, tissue engineering, microencapsulation technology, water treatment, and drug delivery. This review emphasizes the significance of investigating sustainable options for non-biodegradable plastics. It showcases the diverse uses of gelatin and chitosan polymers in tackling environmental issues and driving progress across different industries.

Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C)

This study aimed to clarify the effect of electrostatic spraying of lactic acid (LE) and ascorbic acid (AE) on vacuum-packaged beef aged at 10 °C. The physicochemical attributes, flavor profiles, and microbial diversities were evaluated. Beef steaks were electrostatically sprayed twice with 4% LE, 0.5% AE, or a mixture of them (LAE). Afterward, the beef was vacuum-packaged and aged. All treated beef exhibited a decrease in quality and sensory scores over time. At the end of the study period, the total viable count (TVC) and the total volatile basic nitrogen values in the control group (7.34 log CFU/g and 15.52 mg/100 g, respectively) were higher than those in the acid-treated groups. The LAE group exhibited the best color stability and the lowest TVC and Enterobacteriaceae counts after aging. High-throughput sequencing analysis revealed that acid types and electrostatic spray could change the microbiota structure. Leuconostoc was the dominant bacteria in the AE and LAE groups, while Enterococcus became the predominant bacteria in the NLE and LE groups with aging. This indicates that electrostatic spray combined with acid treatment can ensure beef quality and microbiological safety at mild temperatures.

Fabricating active Egg Albumin/Sodium Alginate/Sodium Lignosulfonate Nanoparticles film with significantly improved multifunctional characteristics for food packing

In food packaging, sodium lignosulfonate nanoparticles (SLS NPs) showed significant antibacterial properties, antioxidant and UV barrier activities. Herein, the SLS NPs were synthesized via a sustainable green method and were added into egg albumin/sodium alginate mixture (EA/SA) to fabricate a safe, edible EA/SA/SNPs food packaging. A composite film EA/SA/SNP was examined microstructurally and physicochemically. The mechanical characteristics, UV protection, water resistance, and the composite film's thermal stability were all enhanced by the inclusion of SLS NPs, and water vapor permeability reduced by 44 %. This composite film exhibited robust antioxidative properties with DPPH and ABTS free radical scavenging rates reaching 76.84 % and 92.56 %, and effective antimicrobial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with antibacterial rates reaching 98.25 % and 97.13 % for the positively charged nanoparticles interacting with the cell membrane. Freshness tests showed that the EA/SA/SNPs packaging film could delay the quality deterioration of fresh tomatoes. This composite film can slow down spoilage bacteria proliferation and prolongs food's preservation period by eight days at ambient temperature.

Interfacial Dehydration Strategy for Chitosan Film Shape Morphing and Its Application

Shape morphing of biopolymer materials, such as chitosan (CS) films, has great potential for applications in many fields. Traditionally, their responsive behavior has been induced by the differential water swelling through the preparation of multicomponent composites or cross-linking as deformation is not controllable in the absence of these processes. Here, we report an interfacial dehydration strategy to trigger the shape morphing of the monocomponent CS film without cross-linking. The release of water molecules is achieved by spraying the surface with a NaOH solution or organic solvents, which results in the interfacial shrinkage and deformation of the entire film. On the basis of this strategy, a range of CS actuators were developed, such as soft grippers, joint actuators, and a light switch. Combined with the geometry effect, edited deformation was also achieved from the planar CS film. This shape-morphing strategy is expected to enable the application of more biopolymers in a wide range of fields.

Preservation of chilled beef using active films based on bacterial cellulose and polyvinyl alcohol with the incorporation of Perilla essential oil Pickering emulsion

In this study, Perilla essential oil (PEO) Pickering emulsions, prepared using soybean protein isolate-chitosan nanoparticles (SPI-CSNPs) as emulsifiers (SCEO), were used to improve the performance of bacterial cellulose/polyvinyl alcohol (BC/PVA) films for application in chilled beef preservation. The SCEO has a smaller particle size (185 nm), higher viscosity, a more uniform dispersion and was more stable at an oil phase volume fraction of 80 %. An increase in the films' surface roughness and in the hydrogen bonding between SCEO and the films' matrix was also observed, resulting in a lower tensile strength (TS, 94.75-62.02 MPa) and higher elongation at break (EAB, 26.78-55.62 %). Moreover, the thermal stability, water vapor permeability, antioxidant and antibacterial properties of the composite films improved as the SCEO content increased. Furthermore, the Pickering emulsion method was effective in preventing the loss of PEO during storage. Overall, one particular composite film, BP/SCEO3, could prolong the shelf life of chilled beef by up to 14 days, and hence was promising for food preservation.

Preparation of modified chitosan-based nano-TiO2-nisin composite packaging film and preservation mechanism applied to chilled pork

Here, we developed a nano-TiO2-nisin-modified chitosan composite packaging film and investigated its properties and antibacterial activity, as well as its effect on chilled pork preservation time. The results indicated that the preservation time of chilled pork coated with a nano-TiO2-nisin-modified chitosan film (including 0.7 g/L nano-TiO2, irradiated with ultraviolet light for 40 min, and dried for 6 h) followed by modified atmosphere packaging (50% CO2 + 50% N2) increased from 7 to 20 days at 4 °C. Both nano-TiO2 and nisin enhanced the mechanical strength of the chitosan film, and nisin promoted nano-TiO2 dispersion and compatibility in chitosan. Treatment with 0.4 g/L nano-TiO2 for 60 min considerably inhibited spoilage bacteria, particularly Acinetobacter johnnii XBB1 (A. johnnii XBB1). As nano-TiO2 concentration and photocatalytic time increased, K+, Ca2+, and Mg2+ leakage in A. johnnii XBB1 increased but Na+/K+-ATPase and Ca2+/Mg2+-ATPase activities decreased. In A. johnnii XBB1, TiO2 significantly downregulated the expression of putrefaction-related genes such as cysM and inhibited cell self-regulation and membrane wall system repair. Therefore, our nano-TiO2-nisin-modified chitosan film could extend the shelf life without the addition of any chemical preservatives, demonstrating great potential for application in food preservation.

Synergistic stabilization of garlic essential oil nanoemulsions by carboxymethyl chitosan/Tween 80 and application for coating preservation of chilled fresh pork

Garlic essential oil (GEO) is a potential natural antioxidant and antimicrobial agent for food preservation, but its intrinsic low water-solubility, high volatility and poor stability severely limit its application and promotion. In this work, we investigated the synergistic stabilization of the GEO-in-water nanoemulsion using carboxymethyl chitosan (CCS) and Tween 80 (TW 80). Additionally, the nanoemulsion was fabricated through high-pressure microfluidization and utilized for the coating-mediated preservation of chilled pork. The garlic essential oil nanoemulsion (GEON) with 3.0 % CCS and 3.0 % TW 80 exhibited more homogeneous droplet size (around 150 nm) and narrower size distribution, while maintained long-term stability with no significant change in size during 30 d storage. Compared with free GEO, the GEONs exhibited a higher scavenging capacity to DPPH and ABTS free radicals as well as higher inhibitory effects against Escherichia coli and Staphylococcus aureus, suggesting that the encapsulation of GEO in nanoemulsion considerably improved its antioxidant and antibacterial activities. Furthermore, the results of coating preservation experiments showed that the GEON coating effectively expanded the shelf-life of chilled fresh pork for approximately one week. Altogether, this study would guide the development of GEO-loaded nanoemulsions, and promote GEON as a promising alternative for coating preservation of chilled fresh meat.

Development of acid-free chitosan films in food coating applications: Provolone cheese as a case study

Chitosan has been extensively explored in food coatings. Still, its practical application is largely hampered by its conventional wet processing in acetic acid, whose residuals negatively impact food quality and safety. Here, we propose a new method to formulate chitosan coatings for food applications by avoiding organic acid processing and validate them on a cheese model. The procedure entails modifying a previously reported process based on HCl chitosan treatment and neutralising the resulting gel. The obtained chitosan is solubilised in water using carbonic acid that forms in situ by dissolving carbon dioxide gas. The reversibility of water carbonation allows for easy removal of carbonic acid residues, resulting in acid-free chitosan films and coatings. The performance of the coating was tested against state-of-the-art chitosan-based and polymeric coatings. We preliminarily characterised the films' properties (water stability, barrier, and optical properties). Then, we assessed the performance of the coating on Provolone cheese as a food model (mass transfer and texture profiles over 14 days). The work demonstrated the advantage of the proposed approach in solving some main issues of food quality and safety, paving the way for an effective application of chitosan in future food contact applications.

Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage

Fresh pork tenderloin was stored at -3 °C under different static magnetic fields (SMF) of 0, 4, and 10 mT (control, MF-4, and MF-10) to investigate their physicochemical properties changes during storage of 8 days. The initial equilibrium temperature of the samples stored with 4 mT MF was found to be -2.3 °C, which was slightly lower (0.3 °C) than that the control value. The super-chilling phenomenon on the pork was then observed, as the samples stored under the magnetic field did not freeze throughout storage period, but the control experienced a sudden change in temperature after 138 h and then froze. The preservation effect of MF-4 on meat quality was the best in all treatment groups. MF-4 achieved a higher water-retention rate, with drip and cook losses of 6.5% and 29.0% lower than the control, respectively. Meanwhile, the MF-4 effectively delayed the color change in the meat during the storage and the texture hardening after cooking, and effectively controlled the growth of the total volatile saline nitrogen content on the samples. In addition, MF-4 delayed the reduction in myofibrillar protein solubility, sulfhydryl content, and emulsification capacity, indicating that this field inhibited the denaturation of myofibrillar protein. This study can be considered as an application reference of magnetic fields during meat storage at a super-chilled temperature.

Enhancing the lipid stability of foods of animal origin using edible packaging systems

Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.

Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

A large quantity of perishable muscle food is being wasted due to harmful bacteria infestation during the sales and circulation each year and facing challenges. In this study, a self-activated bactericidal active film (PLA/g-C3N4@PCN-224) responsive to fresh lamp light was prepared, which showed excellent hydrophobicity, water vapor resistance, and thermal stability. Due to the synergistic effect between light-induced reactive oxygen species and the high specific surface area of g-C3N4@PCN-224, this film still maintains 99.99% bactericidal efficacy against Escherichia coli and Staphylococcus aureus after 10 days of continuous bactericidal activity test. The results of cell and hemolysis experiments indicated that the film was safe and nontoxic and can effectively preserve fresh pork for 7 days. Moreover, the film also exhibited a recyclable and efficient killing activity. A strategy for achieving ultrapersistent freshness of perishable muscle food was provided.

A review on versatile applications of biomaterial/polycationic chitosan: An insight into the structure-property relationship

Chitosan is a versatile and generous biopolymer obtained by alkaline deacetylation of naturally occurring chitin, the second most abundant biopolymer after cellulose. The excellent physicochemical properties of polycationic chitosan are attributed to the presence of varied functional groups such as amino, hydroxyl, and acetamido groups enabling researchers to tailor the structure and properties of chitosan by different methods such as crosslinking, grafting, copolymerization, composites, and molecular imprinting techniques. The prepared derivatives have diverse applications in the food industry, water treatment, cosmetics, pharmaceuticals, agriculture, textiles, and biomedical applications. In this review, numerous applications of chitosan and its derivatives in various fields have been discussed in detail with an insight into their structure-property relationship. This review article concludes and explains the chitosan's biocompatibility and efficiency that has been done so far with future usage and applications as well. Moreover, the possible mechanism of chitosan's activity towards several emerging fields such as energy storage, biodegradable packaging, photocatalysis, biorefinery, and environmental bioremediation are also discussed. Overall, this comprehensive review discusses the science and complete information behind chitosan's wonder function to improve our understanding which is much needful as well as will pave the way towards a sustainable future.

Development, characterization and application of starch-based film containing polyphenols of piper betle L. waste in chicken meat storage

The current study aimed to develop a sustainable solution to extend the shelf life of chicken meat by developing starch-based functional film embedded with polyphenolic extract of waste petioles of betel leaf (BLP). The results showed that loading of the extract significantly (p < 0.05) improved flexibility, thickness, water solubility, DPPH radical scavenging activity, and UV light protection ability by enhancing intermolecular interactions among potato starch, guar gum, and the extract. The developed film showed optimum mechanical and water barrier properties at a 4% BLP extract concentration computed through TOPSIS method (A multi-criteria decision-making approach). During the shelf life study, the extract embedded film maintained the quality of chicken meat for up to 12 days at refrigerated temperature. Biodegradation time of the extract-blended films was considerably decreased to 14 days from 28 days for the native film, indicating suitable alternative to non-biodegradable film for storing the raw meat.

An overview of the potential application of chitosan in meat and meat products

Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.

Water vapor transport properties of bio-based multilayer materials determined by original and complementary methods

To enhance PLA gas barrier properties, multilayer designs with highly polar barrier layers, such as nanocelluloses, have shown promising results. However, the properties of these polar layers change with humidity. As a result, we investigated water transport phenomena in PLA films coated with nanometric layers of chitosan and nanocelluloses, utilizing a combination of techniques including dynamic vapor sorption (DVS) and long-term water vapor adsorption-diffusion experiments (back-face measurements) to understand the influence of each layer on the behavior of multilayer films. Surprisingly, nanometric coatings impacted PLA water vapor transport. Chitosan/nanocelluloses layers, representing less than 1 wt.% of the multilayer film, increased the water vapor uptake of the film by 14.6%. The nanometric chitosan coating appeared to have localized effects on PLA structure. Moreover, nanocelluloses coatings displayed varying impacts on sample properties depending on their interactions (hydrogen, ionic bonds) with chitosan. The negatively charged CNF TEMPO coating formed a dense network that demonstrated higher resistance to water sorption and diffusion compared to CNF and CNC coatings. This work also highlights the limitations of conventional water vapor permeability measurements, especially when dealing with materials containing ultrathin nanocelluloses layers. It shows the necessity of considering the synergistic effects between layers to accurately evaluate the transport properties.

Eggshell waste act as multifunctional fillers overcoming the restrictions of starch-based films

Starch has great potential to replace petroleum-based plastics in food packaging applications. However, starch films often exhibit poor mechanical and barrier properties, and are vulnerable to moisture and bacterial contamination. This study proved that the incorporation of eggshell powder (ES) enhanced the hydrogen bonding in starch-based films significantly, which contributed to improved tensile strength, Young's modulus, and water resistance of the films. The performance of ES-incorporated films could be optimized by adjusting the size, concentration, and surface property of ES in the film matrix. Notably, adsorbing epigallocatechin gallate (EGCG) on the surface of porous ES contributed to enhanced dispersibility of the fillers in the film matrix, which increased the tortuous path of light, water vapor, and oxygen have to take through the films, resulting in increased UV screening performance, water vapor and oxygen barrier property of the films by 60 %, 7.2 %, and 27.9 %, respectively. Meanwhile, loading EGCG in ES also enable superior antibacterial activity of the final films. This study suggests that eggshell fillers offer a sustainable means of improving the functional performance of starch-based films, which may increase their application as packaging materials in the food industry.

Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition

In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium nitrite (SN) and 5 mg paprika extract (PE), respectively. IQx (2-Amino-3-methyl-imidazo[4,5-f]-quinoxaline), MeIQx (2-Amino-3, 8-dimethyl-imidazo[4,5-f]-quinoxaline), PhIP (2-Amino-1-methyl-6-phenyl-imidazo[4,5-b]-pyridine), and Harman (1-Methyl-9H-pyrido[4,3-b]-indole) contents increased with increasing storage periods of treatment. On the other hand, HCAs production in SN and PE treatments were suppressed over the storage period, with IQ (2-Amino-3-methyl-imidazo[4,5-f]-quinoline) and Aαc (2-Amino-9H-dipyrido[2,3-b]-indole) being suppressed significantly (P < 0.05). The control's pH, cooking loss, lipid, and protein oxidation were higher than SN and PE-treated patties at 14 d (P < 0.05). These differences affect the formation of HCAs. PLS-DA showed a strong correlation between protein oxidation and IQx, Harman, 4,8-DiMelQx (2-Amino-3, 4, 8-trimethyl-imidazo[4,5-f]-quinoxaline), PhIP, and MeIQx, while lipid oxidation correlated with IQx, Harman, and PhIP. Both SN and PE showed HCAs inhibitory activity and exhibited oxidative stability during storage.

Fabrication and characterization of 3D printing biocompatible crocin-loaded chitosan/collagen/hydroxyapatite-based scaffolds for bone tissue engineering applications

INTRODUCTION

Crocin (Cro) is a bioactive biomaterial with properties that promote osteoconduction, osteoinduction, and osteogenic differentiation, making it an ideal candidate for developing mechanically enhanced scaffolds for bone tissue engineering (BTE). Present study focused on a 3D printing matrix loaded with Cro and featuring a composite structure consisting of Chitosan (CH), collagen (Col), and hydroxyapatite (HA).

METHOD

The scaffolds' structural properties were analyzed using FESEM, and FTIR DSC, while the degradation rate, swelling ratio, cell viability were examined to determine their in vitro performance. Additionally, the scaffolds' mechanical properties were calculated by examining their force, stress, elongation, and Young's modulus.

RESULTS

The CH/Col/nHA scaffolds demonstrated interconnected porous structures. The cell study results indicated that the Cro-loaded in scaffolds cause to reduce the toxicity of Cro. Biocompatibility was confirmed through degradation rate, swelling ratio parameters, and contact angle measurements for all structures. The addition of Cro showed a significant impact on the strength of the fabricated scaffolds. By loading 25 and 50 μl of Cro, the Young's modulus improved by 71 % and 74 %, respectively, compared to the free drug scaffold.

CONCLUSION

The obtained results indicated that the 3D printing crocin-loaded scaffolds based chitosan/collagen/hydroxyapatite structure can be introduced as a promising candidate for BTE applications.

Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps

A smart packaging film was developed employing the pH-indicating activity of elderberry anthocyanins to solve the problem of refrigerated food freshness monitoring. The effect of elderberry anthocyanins on the properties of gellan gum, gelatin composite films and preservation of fresh shrimp as an indicator of freshness was investigated. The results showed that the elderberry anthocyanin-gellan gum/gelatin film had improved on film thickness (7.8×10-2 mm), TS (tensile strength) (14.57×103 MPa), WVP (water vapor permeability) (36.96×10-8 g/m·s·Pa), and a reduced EAB (elongation at break) (17.92%), and water solubility (water-soluble time of 60.5 s). SEM (scanning electron microscopy) and FTIR (infrared spectrum analysis) showed excellent compatibility between its components. Moreover, the elderberry anthocyanin film exhibited good mechanical properties and pH indication effects. Therefore, the film can be considered suitable for maintaining the quality of fresh shrimp. The results could provide a reference for research and development into new active intelligent packaging films.

Edible packaging systems for improved microbial quality of animal-derived foods and the role of emerging technologies

Animal-derived foods are susceptible to microbial spoilage due to their superior nutritional composition and high moisture content. Among the various options, edible packaging is a relatively nascent area and can effectively control microbial growth without substantially affecting the sensory and techno-functional properties. Numerous studies have evaluated the effect of edible packaging systems on the microbial quality of animal-derived foods, however, a review that specifically covers the effect of edible packaging on animal foods and summarizes the findings of these studies is missing in the literature. To fill this gap, the present review analyses the findings of the studies on animal foods published during the last five years. Studies have reported edible-packaging systems for improving microbial stability of animal foods using different biopolymers (proteins, polysaccharides, lipids, and their derivatives) and bioactive ingredients (phytochemicals, peptides, plant extracts, essential oils, and their nanoparticles, nanoemulsions or coarse emulsions). In general, nanoparticles and nanoemulsions are more effective in controlling microbial spoilage in animal foods compared to the direct addition of bioactive agents to the film matrices. Studies have reported the use of non-thermal and emerging technologies in combination with edible packaging systems for improved food safety or their use for enhancing functionality, bioactivity and characteristics of the packaging systems. Future studies should focus on developing sustainable packaging systems using widely available biopolymers and bioactive ingredients and should also consider the economic feasibility at the commercial scale.

Effects of proanthocyanidins and dialdehyde chitosan on the proliferation and differentiation of bovine myoblast for cultured meat production

Cultured meat technology intends to manufacture meat by cultivating muscle stem cells in vitro, which is an emerging methodology in meat production. However, the insufficient stemness of bovine myoblasts cultivated in vitro declined the ability of cell expansion and myogenic differentiation, which limited the production of cultured meat. Therefore, in this study, we introduced proanthocyanidins (PC, natural polyphenolic compounds) and dialdehyde chitosan (DAC, natural polysaccharides) to explore the effects of proliferation and differentiation of bovine myoblasts in vitro. The experiment results revealed that PC and DAC promoted cell proliferation by improving the transition from G1 to the S phase as well as cell division in G2. Meanwhile, the myogenic differentiation of cells was further boosted by the combined PC and DAC up-regulation of MYH3 expression. Moreover, the study revealed the synergistic effect of PC and DAC on enhancing the structural stability of collagen, and bovine myoblasts demonstrated excellent growth and dispersion ability on collagen scaffolds. It is concluded that both PC and DAC promote the proliferation and differentiation of bovine myoblasts, contributing to the development of cultured meat production systems.

A review of food preservation based on zein: The perspective from application types of coating and film

The application of zein in food preservation was discussed from a unique perspective of application types, including coating and film. For the study of coating, edibility is considered because the coating adheres to the surface of food directly. For the study of film, plasticizers improve their mechanical properties, while barrier performance and antibacterial performance are achieved by nanoparticles; the incorporation of polyphenols is mainly due to their antibacterial and antioxidant properties; other biopolymers realize the complementarity between zein and biopolymers within films. In the future, the interaction between the edible coating and food matrix needs to be concerned. The mechanism of various exogenous additives and zein in the film should be noticed. Importantly, food safety and the possibility of large-scale application should be followed. Additionally, the intelligent response is one of the key development directions of zein-based film in the future.

A thin biofilm of chitosan as a sorptive phase in the rotating disk sorptive extraction of triclosan and methyl triclosan from water samples

The features and nature of the sorptive phase may be the stage that determines the scope of microextraction techniques. In search of new alternatives, materials of natural origin have recently been explored to establish greener analytical strategies. Based on that search, this research proposes the use of chitosan as a sorptive phase, which was assessed in the rotating disk sorptive extraction of emerging contaminants from aqueous systems. Chitosan is a biopolymer of animal origin that is usually found in the shells of crustaceans. The main characteristic of this material is the presence of a high number of nitrogenous groups, which gives it high reactivity, but its main disadvantage is associated with its high swelling capacity. In this research, chitosan was crosslinked with a low concentration of glutaraldehyde to form thin films that were easily immobilized on the surface of the rotating disk. The main advantage of this modification is the considerable decrease in the swelling capacity, which prevents loss and rupture of the sorbent during high rotation of the disk. In addition, it not only improved the physical characteristics of chitosan but also increased its extraction capacity. With regard to its use as a sorptive phase, all the variables associated with the microextraction of the analytes were studied, and optimal variables were found to be: pH 4, 20% NaCl (salting out effect), 30-45 min as equilibrium time and elution of analytes with a mixture of methanol:ethyl acetate (1:1). Validation of the methodology for the determination of methyl triclosan and triclosan was carried out, and relative recoveries between 89 and 96% and relative standard deviations less than 14% were found. The detection limits were 0.11 and 0.20 μg L^-1, respectively. Through its application in real samples (natural and residual waters), triclosan was quantified between 0.7 and 1.3 μg L^-1. Finally, the "green" properties of the phase were evaluated, demonstrating that it is reusable for at least three cycles and biodegradable. Compared to its efficiency with a commercial phase (in this case, the styrene divinyl benzene phase), the proposed biosorbent provided a similar and even higher sorptive capacity (depending on the analyte).

Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat

To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10^-11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.

Transglutaminase Cross-Linked and Lysozyme-Incorporated Antimicrobial Tilapia Collagen Edible Films: Development and Characterization

To improve the mechanical properties and confer antimicrobial activity, transglutaminase (TGase) was used as a cross-linking agent and lysozyme (LYS) was incorporated as an antimicrobial agent to prepare novel active tilapia collagen (TC) films. While the difference in visual appearance was not obvious, the LYS incorporation increased the opacity of TC films. The water vapor permeability of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film (prepared without TGase and LYS). In addition, while the tensile strength and Young’s modulus of all TGase cross-linked TC films were significantly (p < 0.05) higher than those of the control film, elongation at break of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film. LYS incorporated TC films showed antimicrobial activity against E. coli, Staphylococcus aureus, Enterococcus faecium, Bacillus subtilis and Pseudomonas fluorescens. Collectively, TC films with improved physiochemical properties and antimicrobial activity have a good potential to serve as active food packaging materials.

Chitosan/snail slime films as multifunctional platforms for potential biomedical and cosmetic applications: physical and chemical characterization

Due to the pollution problem, the use of more sustainable materials with a reduced environmental impact, spanning across biocompatible and biodegradable polymers, is growing worldwide in many different fields, particularly when referring to applications in Life Sciences. Accordingly, with the aim of developing multifunctional materials for potential cosmetic/biomedical purposes, this work reports the physical and chemical characterization of chitosan-based films blended with snail slime, exhibiting antioxidant and sunscreen features. A suitable formulation for preparing free-standing chitosan platforms, mixing low molecular weight chitosan, lactic acid, glycerol, and snail slime into an appropriate ratio, is thus described. The results obtained by morphological analysis and ATR-FTIR spectroscopy, XRD, swelling analysis (also when varying pH, ionic strength, and temperature), and WVTR measurements evidence a uniform distribution of snail slime inside the chitosan network, forming more compacted structures. At first, the UV-Vis analysis is used to investigate the theoretical Sun Protection Factor, finding that these innovative platforms can be used for preventing sunburn. Then, the antioxidant features are investigated using the ABTS assay, displaying a snail slime-mediated and dose-dependent boosted activity.

Effect of branched polyethyleneimine and citric acid on the structural, physical and antibacterial properties of corn starch/chitosan films

To improve the antibacterial and physical properties of corn starch/chitosan films effectively, starch/chitosan/polyethyleneimine (PEI) blend films crosslinked by citric acid (labeled SCPC) with different contents (2.5 %, 5.0 %, 7.5 % and 10.0 %) were prepared by the solution casting method. The films were characterized in detail. The results showed that the addition of 3.75 % PEI improved the tensile strength and elongation at break of the starch/chitosan film simultaneously, but the thermal stability decreased. After CA was incorporated, the tensile strength and thermal stability of the films were enhanced significantly. FTIR, XRD, and ¹H NMR analyses revealed strong interactions among CA, PEI and starch-chitosan. All films showed smooth and homogenous fragile cross-sections. The water vapor permeability of the film decreased overall after PEI and CA addition. Moisture uptake (MU) accelerated after PEI addition, but the balanced MU was reduced by CA cross-linking. All films showed an inhibitory effect on E. coli and S. aureus, and CA incorporation significantly improved the inhibition ability of the film. The SCPC film with 3.75 % PEI and 5.0 % CA addition has the best comprehensive properties, which endowed its application in the bioactive packaging field.

Covalent Cross-Linking as a Strategy to Prepare Water-Dispersible Chitosan Nanogels

Due to the environmental problems generated by petroleum derivative polymers as mentioned in Agenda 2030, the use of natural polymers is increasing. Among them, cellulose and chitin are the most widespread biopolymers available in nature. Chitosan, obtained from chitin, is a really good candidate to develop nanocarriers due to its polyelectrolyte nature and ease of chemical modification. However, chitosan presents a solubility drawback in an aqueous medium at physiological pH (pH = 7.4), which restricts its applicability in biomedicine. In this work, nanogels were successfully synthesized from chitosan systems with different water solubilities (chitosan, oligosaccharide chitosan, and quaternized chitosan) using the reverse microemulsion method and polyethylene glycol diacid (PEGBCOOH) as a covalent cross-linking agent. Cross-linking with PEGBCOOH was analyzed by proton nuclear magnetic resonance (¹H-NMR), which allowed for nanogels to be prepared whose size and swelling were comparatively studied by transmission electron microscopy (TEM) and dynamic light scattering (DLS) and zeta potential, respectively. The particle size of the swollen nanogels showed a different pH-responsive behavior that decreased for chitosan, increased for oligosaccharide chitosan, and remained constant for quaternized chitosan. Nevertheless, a drastic reduction was observed in all cases in the culture medium. Along the same line, the dispersibility of the synthesized nanogels in different media was comparatively evaluated, showing similar values for the nanogels prepared from soluble chitosans than for water insoluble chitosan as a consequence of the cross-linking with PEGBCOOH. After 6 months of storage of the dried nanogels, the water dispersibility values remained constant in all cases, demonstrating the stabilizing effect of the employed cross-linking agent and the potential use of synthesized nanogels as substrates for drug delivery.

Synthesis and Evaluation of a Chitosan–Silica-Based Bone Substitute for Tissue Engineering

Bone defects have prompted the development of biomaterial-based bone substitutes for restoring the affected tissue completely. Although many biomaterials have been designed and evaluated, the combination of properties required in a biomaterial for bone tissue engineering still poses a challenge. In this study, a chitosan–silica-based biocomposite was synthetized, and its physicochemical characteristics and biocompatibility were characterized, with the aim of exploring the advantages and drawbacks of its use in bone tissue engineering. Dynamic light scattering measurements showed that the mean hydrodynamic size of solid silica particles (Sol-Si) was 482 ± 3 nm. Scanning electron microscopy of the biocomposite showed that Sol-Si were homogenously distributed within the chitosan (CS) matrix. The biocomposite swelled rapidly and was observed to have no cytotoxic effect on the [3T3] cell line within 24 h. Biocompatibility was also analyzed in vivo 14 days post-implant using a murine experimental model (Wistar rats). The biocomposite was implanted in the medullary compartment of both tibiae (n = 12). Histologically, no acute inflammatory infiltrate or multinucleated giant cells associated to the biocomposite were observed, indicating good biocompatibility. At the tissue–biocomposite interface, there was new formation of woven bone tissue in close contact with the biocomposite surface (osseointegration). The new bone formation may be attributed to the action of silica. Free silica particles originating from the biocomposite were observed at the tissue–biocomposite interface. According to our results, the biocomposite may act as a template for cellular interactions and extracellular matrix formation, providing a structural support for new bone tissue formation. The CS/Sol-Si biocomposite may act as a Si reservoir, promoting new bone formation. A scaffold with these properties is essential for cell differentiation and filling a bone defect.

Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation

The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.

Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation

The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.

A Bioactive Chitosan-Based Film Enriched with Benzyl Isothiocyanate/α-Cyclodextrin Inclusion Complex and Its Application for Beef Preservation

A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.

LDPE/M-TiO2 composite films for modified atmosphere packaging to realize comprehensive preservation of strawberry (Fragaria × ananassa Duch.)

BACKGROUND

A shelf-life that is too short is the main problem with strawberries. Nano-TiO₂ can catalyze and oxidize ethylene under ultraviolet (UV) light irradiation to eliminate its ripening effect on fruits and prolong the freshness period.

RESULTS

In this work, nano-TiO₂ modified by methacryloxy propyl trimethoxyl silane (KH570) was blended with low-density polyethylene (LDPE) to prepare modified atmosphere packaging (MAP), and the influence of TiO₂ content on films was analyzed before and after UV treatment. The results show that the modified nano-TiO₂ (M-TiO₂ ) can be uniformly distributed in LDPE, improving its mechanical strength, hydrophobicity, oxygen barrier and UV shielding properties. A modified atmosphere with low ethylene, low O₂ and high CO₂ can be created to inhibit the ripening and spoilage of strawberries. The weight loss rate of fruit can be effectively reduced. The tendency of fruit firmness decline and nutrient loss can be slowed and stabilized, contributing to controllable shelf-life. Excellent freshness preservation function can be realized without special UV treatment.

CONCLUSION

Since UV treatment is rare in actual storage and transportation, LDPE/M-TiO₂ composite film has practical value as MAP for strawberry and similar non-climacteric fruits. © 2022 Society of Chemical Industry.

New Zinc-Based Active Chitosan Films: Physicochemical Characterization, Antioxidant, and Antimicrobial Properties

The improvement of the antioxidant and antimicrobial activities of chitosan (CS) films can be realized by incorporating transition metal complexes as active components. In this context, bioactive films were prepared by embedding a newly synthesized acylpyrazolonate Zn(II) complex, [Zn(Q^PhtBu)₂(MeOH)₂], into the eco-friendly biopolymer CS matrix. Homogeneous, amorphous, flexible, and transparent CS@Zn_n films were obtained through the solvent casting method in dilute acidic solution, using different weight ratios of the Zn(II) complex to CS and characterized by powder X-ray diffraction (PXRD), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared (FT-IR), Raman, and scanning electron microscopy (SEM) techniques. The X-ray single-crystal analysis of [Zn(Q^PhtBu)₂(MeOH)₂] and the evaluation of its intermolecular interactions with a protonated glucosamine fragment through hydrogen bond propensity (HBP) calculations are reported. The effects of the different contents of the [Zn(Q^PhtBu)₂(MeOH)₂] complex on the CS biological proprieties have been evaluated, proving that the new CS@Zn_n films show an improved antioxidant activity, tested according to the DPPH method, with respect to pure CS, related to the concentration of the incorporated Zn(II) complex. Finally, the CS@Zn_n films were tried out as antimicrobial agents, showing an increase in antimicrobial activity against Gram-positive bacteria (Staphylococcus aureus) with respect to pure CS, when detected by the agar disk-diffusion method.

Regulating the Physicochemical Properties of Chitosan Films through Concentration and Neutralization

Chitosan offers real potential for use in food preservation, biomedicine, and environmental applications due to its excellent functional properties, such as ease in the fabrication of large films, biocompatibility, and antibacterial properties. However, the production and application of chitosan films were limited by their strong residual acetic acid taste, weak mechanical properties, and poor water vapor barrier properties. In this study, the effects of the chitosan concentration in the film-forming solutions and the neutralization treatment on the physicochemical properties of chitosan films were examined. The results demonstrated that the chitosan concentration affected the mechanical and barrier properties of chitosan films without the neutralization treatment. This was mainly due to the low acetic acid contents in chitosan films after drying. Acetic acid acted as a plasticizer within chitosan films resulting in a looser network structure. After neutralization, the chitosan films showed improvements in properties, with little effect on the chitosan concentration in the film-forming solutions. Moreover, chitosan films after neutralization showed no residual acetic acid. Therefore, neutralization could effectively improve the performance of chitosan films.