Saccharomyces cerevisiae-incorporated and sucrose-rich sodium alginate film: An effective antioxidant packaging film for longan preservation

Preparation and characterization of polyvinyl alcohol and chitosan composite film with cassia oil encapsulated in β-cyclodextrin and its application in fresh banana

In this study, composite films were developed by encapsulating cassia oil (CO) with β-cyclodextrin through a microencapsulation technique and incorporating it into a chitosan (CS), polyvinyl alcohol (PVA) and glycerol matrix. The primary objective of the film was to inhibit bacterial growth on the surface of fresh bananas and extend their shelf life. Characterization methods were employed to evaluate the physical properties and functionality of the composite films. FTIR, XRD, and SEM analyses demonstrated that cassia oil microcapsules (COM) were uniformly dispersed throughout the film and exhibited excellent compatibility with the matrix. The inclusion of 30 % COM improved the film's UV-blocking properties from 86.15 % to 91.03 %. Additionally, due to its hydrophobic nature, CO significantly reduced the water content to 9.02 % and 10.67 %. Furthermore, the COM enhanced the film's tensile strength from 21.18 MPa to 43.21 MPa, and increased its antioxidant capacity to 36.87 %. The results also indicated that 30 % COM significantly enhanced the film's antimicrobial activity against Escherichia coli and Staphylococcus aureus with inhibition zone diameters of 12.5 mm and 11.5 mm, while maintaining biosafety, as evidenced by unaltered cell survival rates in BEAS-2B and L02 cells. The film containing 30 % COM exhibited excellent preservation capacity for bananas, effectively extending their shelf life. These findings suggest that films containing COM have the potential to replace traditional plastic packaging in practical applications.

Recent Advances in Polysaccharide-Based Nanocomposite Films for Fruit Preservation: Construction, Applications, and Challenges

With the constantly escalating demand for safe food packaging, the utilization of biodegradable polysaccharide-based nanocomposite films is being explored as an alternative to traditional petrochemical polymer films (polyvinyl alcohol, polybutylene succinate, etc.). Polysaccharide-based films have excellent mechanical properties, water vapor transmission rates, and other physical characteristics. Films can fulfill numerous demands for fruit packaging in daily life. Additionally, they can be loaded with various types of non-toxic and non-biocidal materials such as bioactive substances and metal nanomaterials. These materials enhance bacterial inhibition and reduce oxidation in fruits while maintaining fundamental packaging functionality. The article discusses the design and preparation strategies of polysaccharide-based nanocomposite films and their application in fruit preservation. The types of films, the addition of materials, and their mechanisms of action are further discussed. In addition, this research is crucial for fruit preservation efforts and for the preparation of polysaccharide-based films in both scientific research and industrial applications.

Review on improvement of physicochemical properties of sodium alginate-based edible films

Sodium alginate (SA) is favored for its film-forming ability, biodegradability, and non-toxicity, often serving as a substrate for edible films. However, the application of SA-based edible films in the food industry is limited due to their inherent strong hydrophilicity and high brittleness. To enhance their physical and chemical properties, various exogenous compounds are frequently incorporated. This review summarizes the advancements in the physicochemical properties (mechanical, optical, thermal, hydrophobic, and barrier properties) of SA-based edible films over the past decade. It discusses the types of exogenous additives used and their effects on the properties of these films. Additionally, it highlights the applications of SA-based edible films enriched with functional compounds in areas such as food freshness detection, antioxidation, and antibacterial activity. It has been observed that the characteristics of SA-based edible films vary depending on the properties and structures of the exogenous compounds used, as well as their interactions with the SA matrix. SA-based edible films with functional additives demonstrate significant potential for extending food shelf life and enhancing freshness detection. However, challenges such as scalability, high production costs, and limited application scope still need to be addressed in future research.

Alginate-based active and intelligent packaging: Preparation, properties, and applications

Alginate-based packaging materials have emerged as promising alternatives to conventional petroleum-based plastics due to their biodegradability, renewability, and versatile functionalities. This review provides a comprehensive analysis of the recent advances in the development and application of alginate-based films and coatings for food packaging. The composition and fabrication methods of alginate-based packaging materials are discussed, highlighting the incorporation of various functional compounds to enhance their physicochemical properties. The mechanisms of action and the factors influencing the release and migration of active compounds from the alginate matrix are explored. The application of alginate-based packaging materials for the preservation of various food products, including meat, fish, dairy, fruits, and vegetables, is reviewed, demonstrating their effectiveness in extending shelf-life and maintaining quality. The development of alginate-based pH-sensitive indicators for intelligent food packaging is also discussed, focusing on the colorimetric response of natural pigments to spoilage-related pH changes. Furthermore, the review highlights the challenges and future perspectives of alginate-based packaging materials, emphasizing the need for novel strategies to improve their performance, sustainability, and industrial adoption.

Enzymatic production of xylooligosaccharide from lignocellulosic and marine biomass: A review of current progress, challenges, and its applications in food sectors

Over the last decade, xylooligosaccharides (XOS) have attracted great attentions because of their unique chemical properties and excellent prebiotic effects. Among the current strategies for XOS production, enzymatic hydrolysis is preferred due to its green and safe process, simplicity in equipment, and high control of the degrees of polymerization. This paper comprehensively summarizes various lignocellulosic biomass and marine biomass employed in enzymatic production of XOS. The importance and advantages of enzyme immobilization in XOS production are also discussed. Many novel immobilization techniques for xylanase are presented. In addition, bioinformatics techniques for the mining and designing of new xylanase are also described. Moreover, XOS has exhibited great potential applications in the food industry as diverse roles, such as a sugar replacer, a fat replacer, and cryoprotectant. This review systematically summarizes the current research progress on the applications of XOS in food sectors, including beverages, bakery products, dairy products, meat products, aquatic products, food packaging film, wall materials, and others. It is anticipated that this paper will act as a reference for the further development and application of XOS in food sectors and other fields.

Poly(acrylic acid)-Sodium Alginate Superabsorbent Hydrogels Synthesized by Electron-Beam Irradiation-Part II: Swelling Kinetics and Absorption Behavior in Various Swelling Media

Hybrid hydrogels with superabsorbent properties based on acrylic acid (20%), sodium alginate (0.5%) and poly(ethylene oxide) (0.1%) were obtained by electron-beam irradiation between 5 and 20 kGy, and are characterized by different physical and chemical methods; the first results reported showed gel fractions over 87%, cross-link densities under 9.9 × 103 mol/cm3 and swelling degrees of 400 g/g. Two types of hydrogels (without and with 0.1% initiator potassium persulfate) have been subjected to swelling and deswelling experiments in different swelling media with different pHs, chosen in accordance with the purpose for which these superabsorbent materials were obtained, i.e., water and nutrients carriers for agricultural purposes: 6.05 (distilled water), 7.66 (tap water), 5.40 (synthetic nutrient solution) and 7.45 (organic nutrient solution). Swelling kinetics and swelling dynamics have been also studied in order to investigate the influence of swelling media type and pH on the absorption phenomenon. The swelling and deswelling behaviors were influenced by the hydrogel characteristics and pH of the swelling media. Both the polymeric chain relaxation (non-Fickian diffusion) and macromolecular relaxation (super case II) phenomenon were highlighted as a function of swelling media type.

Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.

Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation

The poor biological, mechanical and water-resistance properties of sodium alginate/guar gum film (SG) limit its application in food preservation. To overcome this disadvantage, we added β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion (BOPE) to enhance the mechanical and water resistance properties of SG film, and added green synthesized silver nanoparticles (AgNPS) and Lycium ruthenicum extract (LA) to improve the biological properties of the film. The properties of BOPE was optimized using Box-Behnken design (BBD). Scanning electron microscope and Fourier transform infrared results revealed the change of structure and molecular interaction in the SG film after the addition of AgNPS, LA, and optimized BOPE. The 2.0%BOPE-loaded film containing AgNPS/LA with the enhanced mechanical, barrier, BO retention, and biological properties not only improved the preservation effect on mushroom (A. bisporus), but also maintained structural stability. Thus, the 2.0%BOPE-loaded SG/LA/AgNPS film has considerable potential in active packaging applications.

A comparison study on effects of polyglycerols on physical properties of alginate films

The water solubility and brittleness of unplasticized sodium alginate (SA) films hinder their widely application. Glycerol (GLY), the most commonly used plasticizer, is compatible with alginate due to the formation of hydrogen bonding owing to the hydroxyl functional groups. However, GLY is a small water-soluble molecule, and the resulting leaching problem may lead to decline in mechanical properties of SA films. Aimed at better plasticizers for alginate (ALG) films, this work focuses on the effects of polymerization degree of polyglycerol on physical properties of ALG films. The cross-sectional morphology, crystallinity, mechanical and thermal properties, water solubility, water content and barrier property of ALG films plasticized with GLY, triglycerol (TG) and decaglycerol (DG) were characterized and discussed. Results illustrated that owing to the long molecular chains of TG and DG and their strong interactions with ALG matrix, the plasticized films possessed better mechanical properties, higher water content and lower water solubility. Moreover, it was worth mentioning that even after water treatment, the mechanical properties of ALG-TG and ALG-DG films were superior than that plasticized with GLY. The results of this study were believed to provide particular insights into the plasticization mechanism and the improvement in performance of SA films in packaging applications.

An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat

Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the effectiveness of an edible coating developed by Malva sylvestris seed polysaccharide mucilage (MSM) and postbiotics from Saccharomyces cerevisiae var. boulardii ATCC MYA-796 (PSB) for the preservation of lamb meat. PSB were synthesized, and a gas chromatograph connected to a mass spectrometer and a Fourier transform infrared spectrometer were used to determine their chemical components and main functional groups, respectively. The Folin-Ciocalteu and aluminium chloride techniques were utilized to assess the total flavonoid and phenolic levels of PSB. Following that, PSB has been incorporated into the coating mixture, which contains MSM, and its potential radical scavenging and antibacterial activities on lamb meat samples were determined after 10 days of 4 °C storage. PSB contains 2-Methyldecane, 2-Methylpiperidine, phenol, 2,4-bis (1,1-dimethyl ethyl), 5,10-Diethoxy-2,3,7,8- tetrahydro-1H,6H-dipyrrolo[1,2-a:1',2'-d] pyrazine, and Ergotaman-3',6',18-trione, 12'-hydroxy-2'-methyl-5'-(phenylmethyl)-, (5'alpha) as well as various organic acids with significant radical scavenging activity (84.60 ± 0.62 %) and antibacterial action toward Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, and Listeria innocua as foodborne pathogens. The edible PSB-MSM coating effectively reduced microbial growth and increased meat shelf life (> 10 days). When PSB solutions were added to the edible coating, the moisture content, pH value, and hardness of the samples were also more successfully maintained (P < 0.05). The PSB-MSM coating inhibited lipid oxidation in meat samples considerably and diminished the formation of primary as well as secondary oxidation intermediates (P < 0.05). Additionally, when MSM + 10 % PSB edible coating was utilized, the sensory properties of the samples were maintained more well during preservation. As a significance, the use of edible coatings based on PSB and MSM is efficient in decreasing microbiological and chemical degradation in lamb meat during preservation.

Stability Studies, Biodegradation Tests, and Mechanical Properties of Sodium Alginate and Gellan Gum Beads Containing Surfactant

The excessive presence of single-use plastics is rapidly degrading our natural environment on a global scale due to their inherent resistance to decomposition. Wet wipes used for personal or household purposes contribute significantly to the accumulation of plastic waste. One potential solution to address this problem involves developing eco-friendly materials that possess the ability to degrade naturally while retaining their washing capabilities. For this purpose, the beads from sodium alginate, gellan gum, and a mixture of these natural polymers containing surfactant were produced using the ionotropic gelation method. Stability studies of the beads by observing their appearance and diameter were performed after incubation in solutions of different pH values. The images showed that macroparticles were reduced in size in an acidic medium and swelled in solution of pH-neutral phosphate-buffered saline. Moreover, all the beads first swelled and then degraded in alkaline conditions. The beads based on gellan gum and combining both polymers were the least sensitive to pH changes. The compression tests revealed that the stiffness of all macroparticles decreased with the increasing pH of the solutions in which they were immersed. The studied beads were more rigid in an acidic solution than in alkaline conditions. The biodegradation of macroparticles was assessed using a respirometric method in soil and seawater. It is important to note that the macroparticles degraded more rapidly in soil than in seawater.

Novel gellan gum-based probiotic film with enhanced biological activity and probiotic viability: Application for fresh-cut apples and potatoes

A novel probiotic film based on gellan gum (GN), cranberry extract (CE), and Lactococcus lactis (LA) was developed in the present study. The fluorescence and SEM image results showed that GN/CE film containing LA was successfully fabricated. The incorporation of LA significantly enhanced the antibacterial activity of the film. The presence of CE strengthened the antioxidant activity and LA survivability in the film. The combination of LA (0-1.0 %) and CE (0.5-1.0 %) improved the mechanical property of the film through the formation of density structure. The best comprehensive properties were obtained with the film containing 2.0 %LA and 0.5 %CE. The GN/2.0 %LA/0.5 %CE film also showed the optimal preservation effect on fresh-cut potatoes and apples. Hence, GN/2.0 %LA/0.5 %CE probiotic film has proved to be suitable for fruit and vegetable preservation.