1
|
Das PP, Prathapan R, Ng KW. Advances in biomaterials based food packaging systems: Current status and the way forward. BIOMATERIALS ADVANCES 2024; 164:213988. [PMID: 39116599 DOI: 10.1016/j.bioadv.2024.213988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.
Collapse
Affiliation(s)
- Partha Pratim Das
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Ragesh Prathapan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore; Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, Singapore 637141, Singapore.
| |
Collapse
|
2
|
Singh A, Ahuja A, Madan M, Singh D, Rastogi VK. Active packaging film of poly(lactic acid) incorporated with plant-based essential oils of Trachyspermum ammi as an antimicrobial agent and vanilla as an aroma corrector for waffles. Int J Biol Macromol 2024; 278:135086. [PMID: 39191339 DOI: 10.1016/j.ijbiomac.2024.135086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 08/08/2024] [Accepted: 08/24/2024] [Indexed: 08/29/2024]
Abstract
This study developed active packaging films of Polylactic acid incorporated with the plant-based essential oils of Trachyspermum ammi, T. ammi and Vanilla to package waffles, where the antimicrobial property was provided by T. ammi and its odor was masked by vanilla essential oil. Compared to conventional solvent-cast films of smaller sizes requiring a huge amount of solvents, bigger-size PLA-oil films with lower solvent demand were prepared by tape casting technique with 10, 30, and 50 wt% essential oil blends. Films were studied for their morphological, chemical, mechanical, barrier, and antimicrobial properties. The presence and time-bound release of volatile oils from the films was confirmed by infrared spectroscopy, with a continuous decrease of oils from the films till day 30. The plasticizing effect of oils in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were also measured. Finally, when packed in PLA films containing 50 wt% blend of both oils, waffles shelf-life extended up to 30 days compared to 2 days for the neat PLA film, where Vanilla was found effective in masking the unpleasant odor of T.ammi as confirmed by sensory analysis.
Collapse
Affiliation(s)
- Anamika Singh
- Department of Pulp and Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India
| | - Arihant Ahuja
- Department of Pulp and Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India
| | - Manisha Madan
- Department of Pulp and Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India
| | - Dimple Singh
- Department of Pulp and Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India
| | - Vibhore Kumar Rastogi
- Department of Pulp and Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India.
| |
Collapse
|
3
|
Narayanan KB, Bhaskar R, Han SS. Bacteriophages: Natural antimicrobial bioadditives for food preservation in active packaging. Int J Biol Macromol 2024; 276:133945. [PMID: 39029821 DOI: 10.1016/j.ijbiomac.2024.133945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 07/09/2024] [Accepted: 07/15/2024] [Indexed: 07/21/2024]
Abstract
Developing innovative films and coatings is paramount for extending the shelf life of numerous food products and augmenting the barrier and antimicrobial properties of food packaging materials. Many synthetic chemicals used in active packaging and food storage have the potential to leach into food, posing long-term health risks. It is imperative for active packaging materials to inherently possess biological protective properties to ensure food quality and safety throughout its storage. Bacteriophages, or simply phages, are bacteria-eating viruses that serve as promising natural biocontrol agents and antimicrobial bioadditives in food packaging materials, specifically targeting bacterial foodborne pathogens. These phages are generally recognized as safe (GRAS) by regulatory authorities for food safety applications. They exhibit targeted action against various Gram-positive and -negative foodborne pathogens, including Bacillus spp., Campylobacter spp., Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., and Vibrio spp., associated with foodborne spoilage and illness without affecting the beneficial microbes. Phage cocktails can be applied directly on food surfaces, incorporated into food packaging materials, or utilized during food processing treatments. Unlike chemical agents, phage activity increases proportionally with the rise in pathogenic bacterial populations. Researchers are exploring various packaging materials to deliver phages with broad host range, stability, and viability ensuring their effectiveness in safeguarding various food systems. The effectiveness of phage immobilization or encapsulation on active food packaging materials depends on various factors, including the characteristics of polymers, the choice of solvents, the type of phage, and its loading efficiency. Factors such as the orientation of phage immobilization on substrates, pH, temperature, exposure to carbohydrates and amino acids, exopolysaccharides, lipopolysaccharides, and metals can also influence phage activity. In this review, we comprehensively discuss the various active packaging systems utilizing bacteriophages as natural biocontrols and antimicrobial bioadditives to reduce the incidence of foodborne illness and enhance consumer confidence in the safety of food products.
Collapse
Affiliation(s)
- Kannan Badri Narayanan
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea.
| | - Rakesh Bhaskar
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea; Research Institute of Cell Culture, Yeungnam University, 280 Daehak-Ro, Gyeongsan, Gyeongbuk 38541, South Korea.
| |
Collapse
|
4
|
Kumar Y, Bist Y, Thakur D, Nagar M, Saxena DC. A review on the role of pH-sensitive natural pigments in biopolymers based intelligent food packaging films. Int J Biol Macromol 2024; 276:133869. [PMID: 39009261 DOI: 10.1016/j.ijbiomac.2024.133869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 07/17/2024]
Abstract
As food packaging evolves, consumer interests are shifting from traditional to intelligent food packaging systems. Intelligent packaging includes active components that display changes in a visual or interactive form perceivable by consumers. This offers real-time monitoring of the quality and shelf life of the packaged food and enhances transparency. For example, pH-sensitive natural pigment-based films change color in response to variations in pH levels, enabling the film/labels to reflect alterations in the acidity or basicity of the food inside the package. Natural pigments like anthocyanins, curcumin, betalains, chlorophyll, and carotenoids have been comprehensively reported for developing biodegradable pH-sensitive films of starch, protein, chitosan, and cellulose. Natural pigments offer great compatibility with these biopolymers and improve the other performance parameters of the films. However, these films still lack the strength and versatility of petroleum-based synthetic plastic films. But these films can be used as an indicator and combined with primary packaging to monitor freshness, time-temperature, and leak for muscle foods, dairy products, fruits and vegetables, and bakery products. Therefore, this review provides a detailed overview of pH-sensitive pigments, their compatibility with natural polymers, their role in film performance in monitoring, and their food packaging applications.
Collapse
Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| | - Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Diksha Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Mohit Nagar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Dharmesh Chandra Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| |
Collapse
|
5
|
Stasiak-Różańska L, Berthold-Pluta A, Aleksandrzak-Piekarczyk T, Koryszewska-Bagińska A, Garbowska M. Antimicrobial Activity against Cronobacter of Plant Extracts and Essential Oils in a Matrix of Bacterial Cellulose. Polymers (Basel) 2024; 16:2316. [PMID: 39204536 PMCID: PMC11359319 DOI: 10.3390/polym16162316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/07/2024] [Accepted: 08/12/2024] [Indexed: 09/04/2024] Open
Abstract
Bacterial cellulose (BC) is a biodegradable polymer resembling paper after being dried. It finds a growing number of applications in many branches of industry and in medicine. In the present study, BC was produced after Gluconacetobacter hansenii ATCC 23769 strain culture and used as a matrix for plant extracts (tulsi, brahmi, lemon, blackberry, nettle root, and nettle leave) and essential oils (cinnamon, sage, clove, mint, thyme, lemongrass, rosemary, lemon, anise, tea tree, lime, grapefruit, and tangerine), and the antimicrobial properties of these biomaterials was determined. The growth-inhibiting effects of plant extracts and essential oils combined with BC were analyzed against five Cronobacter species isolated from food matrix and two reference strains from the ATCC (513229 and 29544). Additional analyses were conducted for BC water activity and for its capability to absorb biologically active plant compounds. The cellulose matrix with a 50% extract from brahmi was found to effectively inhibit the growth of the selected Cronobacter strains. The other plant water extracts did not show any antimicrobial activity against the tested strains. It was demonstrated that BC soaked with thyme essential oil was characterized with the strongest antimicrobial activity in comparison to the other tested EOs. These study results indicate the feasibility of deploying BC impregnated with natural plant components as an active and environmentally-friendly packaging material.
Collapse
Affiliation(s)
- Lidia Stasiak-Różańska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Anna Berthold-Pluta
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | | | | | - Monika Garbowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
| |
Collapse
|
6
|
El-Sawaf AK, Abdelgawad AM, Nassar AA, Elsherbiny DA. Immobilization of biosynthesized gallium nanoparticles in Polyvinylpyrrolidone/Sodium alginate films: Potent bactericidal protection against food spoilage bacteria. Int J Biol Macromol 2024; 274:133438. [PMID: 38936583 DOI: 10.1016/j.ijbiomac.2024.133438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 06/29/2024]
Abstract
The increasing threat of spoilage bacterial infections, driven by the resistance of bacteria to many antimicrobial treatments, is a significant worldwide public health problem, especially concerning food preservation. To tackle these difficulties, this research investigates the possibility of using packaging sheets that include antimicrobial agents and increasing the prolonged storage time by preventing the bioburden of foodborne pathogens. This approach uses metal nanoparticles' ability to prevent harmful bacteria that cause food spoiling. Gallium nanoparticles (GaNPs) were created using a water-based extract from Andrographis paniculata leaves as a bioreducing agent. The GaNPs were added to a film made of sodium alginate (SA) and polyvinylpyrrolidone (PVP). The study showed that incorporating GaNPs into polymer films resulted in films with a desirable contact angle and decreased water vapor permeability. Significantly, the developed films demonstrated increased efficiency against E.coli O157 compared to other species. Also, it exhibited increased vulnerability to bacterial strains at the biofilm stage, surpassing PVP-SA/GaNPs-0. Remarkably, the toxicity tests showed that the films exhibited no cytotoxicity. Overall, the films indicated their potential for avoiding bacterial bioburden, prolonging the shelf life of perishable products, and contributing to diverse antimicrobial applications in the food industry.
Collapse
Affiliation(s)
- Ayman K El-Sawaf
- Department of Chemistry, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Alkharj 11942, Saudi Arabia; Department of Chemistry, Faculty of Science, Menoufia University, Shibin El-Kom, Egypt
| | - Abdelrahman M Abdelgawad
- Textile Research and Technology Institute, National Research Center (Affiliation ID: 60014618), 12622, Dokki, Giza, Egypt; Textile Engineering Chemistry and Science Department, Wilson College of Textiles, North Carolina State University, Raleigh, NC, USA
| | - Amal A Nassar
- Department of Chemistry, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Alkharj 11942, Saudi Arabia
| | - Dalia A Elsherbiny
- Department of Chemistry, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Alkharj 11942, Saudi Arabia; Department of Chemistry, Faculty of Science, Menoufia University, Shibin El-Kom, Egypt.
| |
Collapse
|
7
|
Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins 2024; 16:1327-1347. [PMID: 37389789 DOI: 10.1007/s12602-023-10110-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2023] [Indexed: 07/01/2023]
Abstract
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.
Collapse
Affiliation(s)
- Fahimeh Ramazanidoroh
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marzieh Hosseininezhad
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Dina Shahrampour
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| |
Collapse
|
8
|
Silva JM, Vilela C, Girão AV, Branco PC, Martins J, Freire MG, Silvestre AJD, Freire CSR. Wood inspired biobased nanocomposite films composed of xylans, lignosulfonates and cellulose nanofibers for active food packaging. Carbohydr Polym 2024; 337:122112. [PMID: 38710545 DOI: 10.1016/j.carbpol.2024.122112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 05/08/2024]
Abstract
The growing concerns on environmental pollution and sustainability have raised the interest on the development of functional biobased materials for different applications, including food packaging, as an alternative to the fossil resources-based counterparts, currently available in the market. In this work, functional wood inspired biopolymeric nanocomposite films were prepared by solvent casting of suspensions containing commercial beechwood xylans, cellulose nanofibers (CNF) and lignosulfonates (magnesium or sodium), in a proportion of 2:5:3 wt%, respectively. All films presented good homogeneity, translucency, and thermal stability up to 153 °C. The incorporation of CNF into the xylan/lignosulfonates matrix provided good mechanical properties to the films (Young's modulus between 1.08 and 3.79 GPa and tensile strength between 12.75 and 14.02 MPa). The presence of lignosulfonates imparted the films with antioxidant capacity (DPPH radical scavenging activity from 71.6 to 82.4 %) and UV barrier properties (transmittance ≤19.1 % (200-400 nm)). Moreover, the films obtained are able to successfully delay the browning of packaged fruit stored over 7 days at 4 °C. Overall, the obtained results show the potential of using low-cost and eco-friendly resources for the development of sustainable active food packaging materials.
Collapse
Affiliation(s)
- José M Silva
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carla Vilela
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Violeta Girão
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Pedro C Branco
- RAIZ - Instituto de Investigação da Floresta e Papel, 3800-783 Eixo, Aveiro, Portugal
| | - João Martins
- Biotek S.A., 6030-223 Vila Velha de Ródão, Portugal
| | - Mara G Freire
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Armando J D Silvestre
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carmen S R Freire
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| |
Collapse
|
9
|
Fan S, Yang Q, Wang D, Zhu C, Wen X, Li X, Richel A, Fauconnier ML, Yang W, Hou C, Zhang D. Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions. Food Chem 2024; 446:138512. [PMID: 38428085 DOI: 10.1016/j.foodchem.2024.138512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 03/03/2024]
Abstract
Pickering emulsion loading essential oil has demonstrated a promising strategy as delivery system in food preservation, but localization in stability and antimicrobial activity limits application. In this study, Pickering emulsions co-loaded with tannic acid and cinnamon essential oil (ZTC) have been developed based on zein and tannic acid complexes (ZT) mediated interfacial engineering. Fourier transform infrared, fluorescence spectroscopy, and molecular docking results indicated tannic acid altered the structural of zein. Interfacial tension results indicated that tannic acid accelerated the adsorbed speed of zein particles by decreased interfacial tension (11.99-9.96 mN/m). ZT5 formed a viscoelastic and dense layer in oil-water interface than that for other ZTs, which improved stability and control release performance of ZTC. Furthermore, the ZTC showed an effective antimicrobial activity against spoilage organisms Pseudomonad paralactis MN10 and Lactobacillus sakei VMR17. These findings provide new insight for developing co-loaded multiple antimicrobial agents within Pickering emulsion as a delivery system.
Collapse
Affiliation(s)
- Simin Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Qingfeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Debao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chaoqiao Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium
| | - Wei Yang
- Sunrise Material Co. LTD., Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
10
|
Hu Y, Li T. Smart food packaging: Recent advancement and trends. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:1-33. [PMID: 39103211 DOI: 10.1016/bs.afnr.2024.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/07/2024]
Abstract
Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.
Collapse
Affiliation(s)
- Yaxi Hu
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada.
| | - Tianqi Li
- Food Science Program, Department of Chemistry, Carleton University, Ottawa, ON, Canada
| |
Collapse
|
11
|
Joshi NC, Negi PB, Gururani P. A review on metal/metal oxide nanoparticles in food processing and packaging. Food Sci Biotechnol 2024; 33:1307-1322. [PMID: 38585561 PMCID: PMC10991644 DOI: 10.1007/s10068-023-01500-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/30/2023] [Accepted: 12/07/2023] [Indexed: 04/09/2024] Open
Abstract
Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional values, shelf life, freshness, or effectiveness would undoubtedly strengthen the food industry. Nanotechnology is a new and intriguing technology that is currently being implemented in the food industry. Metal-based nanomaterials have considerable potential for use in packaging and food processing. These materials have many advanced physical and chemical characteristics. Since these materials are increasingly being used in food applications, there are certain negative health consequences related to their toxicity when swallowed through food. In this article, we have addressed the introduction and applications of metal/metal oxide nanoparticles (MNPs), food processing and food packaging, applications of MNPs-based materials in food processing and food packaging, health hazards, and future perspectives.
Collapse
Affiliation(s)
| | - Pushpa Bhakuni Negi
- Department of Chemistry, Graphic Era Hill University, Bhimtal Campus, Nainital, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, India
| |
Collapse
|
12
|
Stanley J, Xanthopoulou E, Zemljič LF, Klonos PA, Kyritsis A, Lambropoulou DA, Bikiaris DN. Fabrication of Poly(ethylene furanoate)/Silver and Titanium Dioxide Nanocomposites with Improved Thermal and Antimicrobial Properties. MATERIALS (BASEL, SWITZERLAND) 2024; 17:1606. [PMID: 38612120 PMCID: PMC11012300 DOI: 10.3390/ma17071606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024]
Abstract
Poly(ethylene furanoate) (PEF)-based nanocomposites were fabricated with silver (Ag) and titanium dioxide (TiO2) nanoparticles by the in-situ polymerization method. The importance of this research work is to extend the usage of PEF-based nanocomposites with improved material properties. The PEF-Ag and PEF-TiO2 nanocomposites showed a significant improvement in color concentration, as determined by the color colorimeter. Scanning electron microscopy (SEM) photographs revealed the appearance of small aggregates on the surface of nanocomposites. According to crystallinity investigations, neat PEF and nanocomposites exhibit crystalline fraction between 0-6%, whereas annealed samples showed a degree of crystallinity value above 25%. Combining the structural and molecular dynamics observations from broadband dielectric spectroscopy (BDS) measurements found strong interactions between polymer chains and nanoparticles. Contact angle results exhibited a decrease in the wetting angle of nanocomposites compared to neat PEF. Finally, antimicrobial studies have been conducted, reporting a significant rise in inhibition of over 15% for both nanocomposite films against gram-positive and gram-negative bacteria. From the overall results, the synthesized PEF-based nanocomposites with enhanced thermal and antimicrobial properties may be optimized and utilized for the secondary packaging (unintended food-contact) materials.
Collapse
Affiliation(s)
- Johan Stanley
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
| | - Eleftheria Xanthopoulou
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
| | - Lidija Fras Zemljič
- Faculty of Mechanical Engineering, University of Maribor, SI-2000 Maribor, Slovenia;
| | - Panagiotis A. Klonos
- Department of Physics, National Technical University of Athens, Zografou Campus, GR-15780 Athens, Greece; (P.A.K.); (A.K.)
| | - Apostolos Kyritsis
- Department of Physics, National Technical University of Athens, Zografou Campus, GR-15780 Athens, Greece; (P.A.K.); (A.K.)
| | - Dimitra A. Lambropoulou
- Laboratory of Environmental Pollution Control, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
- Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center, GR-57001 Thessaloniki, Greece
| | - Dimitrios N. Bikiaris
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (J.S.); (E.X.)
| |
Collapse
|
13
|
Fan S, Yin X, Liu X, Wang G, Qiu W. Enhancing bread preservation through non-contact application of starch-based composite film infused with clove essential oil nanoemulsion. Int J Biol Macromol 2024; 263:130297. [PMID: 38382781 DOI: 10.1016/j.ijbiomac.2024.130297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
In this study, we have successfully produced a corn starch-based composite film through the casting method, formulated with clove essential oil nanoemulsion (NCEO) and corn starch. The physical and chemical changes of the composite films were investigated at various concentrations (10 %, 20 % and 40 %) of NCEO. Furthermore, the non-contact preservation effects of the composite films on bread during 15-day storage were also examined in this study. As the concentration of NCEO increased, the composite films presented a gradual thinning, roughening, and yellowing in appearance. Following this, the water content, water vapor permeability rate, and elongation at break of the films decreased, while their hydrophobicity, tensile strength, antioxidant and antimicrobial activity increased accordingly. Through FT-IR, X-ray diffraction and thermal gravimetric analysis, it was demonstrated that NCEO has strong compatibility with corn starch. Additionally, the indices' analysis indicated that utilizing the composite film incorporating 40 % NCEO can significantly boost the shelf life and quality of bread. Moreover, it was revealed that application of the non-contact treatment with composite film could potentially contribute certain preservation effects towards bread. In light of these findings, the composite film with non-contact treatment exhibits potential as an effective, safe, and sustainable preservation technique for grain products.
Collapse
Affiliation(s)
- Saifeng Fan
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaoyu Yin
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingxun Liu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Guangyu Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Weifen Qiu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| |
Collapse
|
14
|
Yong H, Wang Z, Huang J, Liu J. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. Int J Biol Macromol 2024; 260:129568. [PMID: 38246436 DOI: 10.1016/j.ijbiomac.2024.129568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm-1, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %-29.23 % water solubility, 85.61°-86.96° water contact angle, 3.11-3.41 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 0.29-0.34 cm3 mm m-2 day-1 atm-1 oxygen permeability, 31.54-36.20 MPa tensile strength, 50.12 %-56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.
Collapse
Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zeyu Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| |
Collapse
|
15
|
Qi Y, Yang H, Li C, Li H. Enhanced Adsorption of Trace Ethylene on Ag/NZ5 Modified with Ammonia: Hierarchical Structure and Metal Dispersion Effects. Molecules 2024; 29:981. [PMID: 38474493 DOI: 10.3390/molecules29050981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/19/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
Trace ethylene poses a significant challenge during the storage and transportation of agricultural products, causing over-ripening, reducing shelf life, and leading to food waste. Zeolite-supported silver adsorbents show promise for efficiently removing trace ethylene. Herein, hierarchical Ag/NZ5(X) adsorbents were prepared via different ammonia modifications, which featured enhanced ethylene adsorption ability. Ag/NZ5(2.5) exhibited the largest capacity and achieved near-complete removal at room temperature with prolonged efficacy. Characterization results indicated that the ammonia modification led to the formation of a hierarchical structure in the zeolite framework, reducing diffusion resistance and increasing the accessibility of the active sites. Additionally, desilication effects increased the defectiveness, generating a stronger metal-support interaction and resulting in a higher metal dispersion rate. These findings provide valuable insights into the development of efficient adsorbents for removing trace ethylene, thereby reducing food waste and extending the shelf life of agricultural products.
Collapse
Affiliation(s)
- Ying Qi
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
| | - Huaming Yang
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
| | - Chunli Li
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
| | - Hao Li
- National-Local Joint Engineering Laboratory for Energy Conservation in Chemical Process Integration and Resources Utilization, School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China
| |
Collapse
|
16
|
López Terán JL, Cabrera Maldonado EV, Araque Rangel JDC, Poveda Otazo J, Beltrán Rico MI. Development of Antibacterial Thermoplastic Starch with Natural Oils and Extracts: Structural, Mechanical and Thermal Properties. Polymers (Basel) 2024; 16:180. [PMID: 38256979 PMCID: PMC10818525 DOI: 10.3390/polym16020180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/28/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, the influence of the incorporation of eucalyptus (EO), tea tree (TT) and rosemary (RO) essential oils and Chiriyuyo extract (CE) on the structure and properties of thermoplastic starch (TPS) obtained from potato starch, glycerin and water was evaluated. All oils and the extract were used at a concentration of 0.5 g/100 g of TPS, while for TT, the effect of the concentration was also studied. The mixtures obtained were processed by extrusion and thermocompression molding. The sheets were characterized by XRD, FTIR, TGA, SEM and analyses of their mechanical properties, antimicrobial characteristics and biodegradability. The results show that the use of small concentrations of the oils in 70TPS does not induce changes in the TPS structure according to the results of XRD, FTIR and TGA, with each essential oil and CE affecting the mechanical properties unevenly, although in all cases, antimicrobial activity was obtained, and the biodegradability of TPS in soil was not modified. An increase in the concentration of TT in 60TPS causes marked changes in the crystallinity of TPS, providing a greater modulus with a higher concentration of TT. Regardless of the amount of TT, all sheets maintain antimicrobial characteristics, and their biodegradation in soil is delayed with a higher oil content.
Collapse
Affiliation(s)
- Jorge Luis López Terán
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Elvia Victoria Cabrera Maldonado
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Judith del Carmen Araque Rangel
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería en Geología, Minas, Petróleos y Ambiental, Universidad Central del Ecuador, Jerónimo Leyton y Av. La Gasca, Quito C. P. 170521, Ecuador;
| | - José Poveda Otazo
- Departamento de Ingeniería Química, Universidad de Alicante, Apdo. 99, 03080 Alicante, Spain;
| | | |
Collapse
|
17
|
Zhang L, Wang W, He W, Du T, Wang S, Hu P, Pan B, Jin J, Liu L, Wang J. A tailored slow-release film with synergistic antibacterial and antioxidant activities for ultra-persistent preservation of perishable products. Food Chem 2024; 430:136993. [PMID: 37527577 DOI: 10.1016/j.foodchem.2023.136993] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 07/14/2023] [Accepted: 07/23/2023] [Indexed: 08/03/2023]
Abstract
Rapid decrease in antibacterial efficacy of existing active packages is difficult to promisingly prevent microbial infection during the storage of perishable products. Here, we pioneered an advanced ZnO-doped hollow carbon-encapsulated curcumin (ZHC-Cur)-chitosan (CS) slow-release film (ZHC-Cur-CS) with "nano-barricade" structure through demand-oriented tailoring of the structure and components of zeolitic imidazolate framework-8 (ZIF-8) carrier. Such an exquisite structure realized the effective sustained release of Curcumin through the dual complexity of diffusion pathway by the disordered hierarchical pore structure and steric hindrance. Prepared ZHC-Cur-CS film exhibited boosting bactericidal and antioxidant abilities by virtue of the functional synergy between curcumin and ZnO. Thus, ZHC-Cur-CS film demonstrated excellent preservation performance by significantly prolonging the shelf life of Citrus (∼2.4 times). Furthermore, the upgraded mechanical strength, improved barrier ability, and proven safety laid the foundation for its practical application. These satisfactory properties underscore the applicability of ZHC-Cur-CS film for the efficient preservation of perishable products.
Collapse
Affiliation(s)
- Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wenze Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wen He
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Ting Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Shaochi Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Puyuan Hu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Bing Pan
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Jingjing Jin
- Institute of Water-saving Agriculture in Arid Areas of China, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
| | - Lizhi Liu
- Department of Anesthesiology, Division of Critical Care Medicine, Boston Children's Hospital, Harvard Medical School, Boston, MA 02115, USA..
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
| |
Collapse
|
18
|
Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
Collapse
Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
| |
Collapse
|
19
|
Acquavia MA, Benítez JJ, Bianco G, Crescenzi MA, Hierrezuelo J, Grifé-Ruiz M, Romero D, Guzmán-Puyol S, Heredia-Guerrero JA. Incorporation of bioactive compounds from avocado by-products to ethyl cellulose-reinforced paper for food packaging applications. Food Chem 2023; 429:136906. [PMID: 37480776 DOI: 10.1016/j.foodchem.2023.136906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/27/2023] [Accepted: 07/10/2023] [Indexed: 07/24/2023]
Abstract
Reinforced films were fabricated by impregnating paper in ethyl cellulose solutions. After solvent evaporation, the infused ethyl cellulose acted as binder of the paper microfibres and occupied the pores and cavities, thus improving the mechanical and barrier properties. To prepare active films, avocado by-products from guacamole industrial production were extracted in ethyl acetate. Then, the extract (optimized to be rich in phenolic compounds and flavonoids and mainly composed by lipids) was incorporated to the paper reinforced with the highest content of ethyl cellulose. In general, the addition of the avocado by-products extract decreased the water uptake and permeability, improved the wettability, and increased the biodegradability in seawater and the antioxidant capacity. In addition, these films acted as barriers and retainers for Escherichia coli and Bacillus cereus. The potentiality of these materials for food packaging was demonstrated by low overall migrations and a similar food preservation to common low-density polyethylene.
Collapse
Affiliation(s)
- Maria A Acquavia
- Dipartimento di Scienze, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - José J Benítez
- Insituto de Ciencia de Materiales de Sevilla, Centro Mixto CSIC-Universidad de Sevilla, Calle Americo Vespucio 49, Isla de la Cartuja, Sevilla 41092, Spain
| | - Giuliana Bianco
- Dipartimento di Scienze, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria A Crescenzi
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
| | - Jesús Hierrezuelo
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Microbiología, Bulevar Louis Pasteur 49, 29010 Malaga, Spain
| | - Montserrat Grifé-Ruiz
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Microbiología, Bulevar Louis Pasteur 49, 29010 Malaga, Spain
| | - Diego Romero
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Microbiología, Bulevar Louis Pasteur 49, 29010 Malaga, Spain
| | - Susana Guzmán-Puyol
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Bulevar Louis Pasteur 49, 29010 Malaga, Spain
| | - José A Heredia-Guerrero
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Bulevar Louis Pasteur 49, 29010 Malaga, Spain.
| |
Collapse
|
20
|
Ormanli E, Amca Uluturk B, Bozdogan N, Bayraktar O, Tavman S, Kumcuoglu S. Development of a novel, sustainable, cellulose-based food packaging material and its application for pears. Food Chem 2023; 429:136719. [PMID: 37454622 DOI: 10.1016/j.foodchem.2023.136719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 05/17/2023] [Accepted: 06/22/2023] [Indexed: 07/18/2023]
Abstract
This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied. The optimum conditions of electrospraying for minimum droplet size and maximum antibacterial effect were 0.8 g/mL concentration of solutions, 1:1 FA:S ratio, 20 kV voltage, 0.75 mL/h flow rate, and 23 cm collector-needle tip distance. FA had static, lethal, and inhibitory effects on Pseudomonas syringae and P. digitatum, the common pathogenic microorganisms on pears. The antioxidant activity of FA was higher than that of S (872.96 mM vs. 239.36 mM). At the end of the 90-day storage period, pears stored in the active packaging material at 7 °C and 90% RH showed better preserved color and texture, matured later, had a lower antimicrobial load, and were more appreciated in sensory evaluation than other samples.
Collapse
Affiliation(s)
- Ebru Ormanli
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 İzmir, Türkiye
| | - Buket Amca Uluturk
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 İzmir, Türkiye
| | - Neslihan Bozdogan
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 İzmir, Türkiye
| | - Oguz Bayraktar
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 İzmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 İzmir, Türkiye.
| |
Collapse
|
21
|
Pettinato M, Bolla M, Campardelli R, Firpo G, Perego P. Potential Use of PLA-Based Films Loaded with Antioxidant Agents from Spent Coffee Grounds for Preservation of Refrigerated Foods. Foods 2023; 12:4167. [PMID: 38002224 PMCID: PMC10670670 DOI: 10.3390/foods12224167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of this work concerned the production of an active food packaging suitable for refrigerated foods. Polylactic-acid-based films were produced by optimizing the solvent casting technique and testing different loadings of extracts obtained from spent coffee grounds. Indeed, an extract obtained by high-pressure and -temperature extraction (HPTE) and a further purified extract by liquid-liquid extraction (LLE) were separately used as active agents, and the effects on packaging features and active compounds migration were analyzed. The selected active agents showed antioxidant and lipid peroxidation inhibition effects on food simulants (peroxide values of 9.2 ÷ 12.0 meqO2/kg extra virgin olive oil), demonstrating the possibility of enhancing food shelf life. In addition, significant effects on the packaging structure due to the presence of the extract were observed, since it can enhance gas barrier properties of the polymer (O2 permeability of 1.6 ÷ 1.3 × 10-9 cm2/s) and confer better processability. In general, the HPTE extract exhibited better performances than the further purified extract, which was due to the presence of a complex pool of antioxidants and the browning effect on the film but a limited loading capacity on the polymer (840 μg caffeine/g PLA), while higher loading capabilities were enabled using LLE extract.
Collapse
Affiliation(s)
- Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Maria Bolla
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Roberta Campardelli
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| | - Giuseppe Firpo
- Department of Physics, Nanomedicine Laboratory, University of Genoa, Via Dodecaneso 33, 16146 Genoa, Italy
| | - Patrizia Perego
- Department of Civil, Chemical and Environmental Engineering, Polytechnic School, University of Genoa, Via All’Opera Pia 15, 16145 Genoa, Italy; (M.P.); (M.B.); (P.P.)
| |
Collapse
|
22
|
Reis CA, Gomes A, do Amaral Sobral PJ. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review. Foods 2023; 12:3602. [PMID: 37835255 PMCID: PMC10573032 DOI: 10.3390/foods12193602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
Collapse
Affiliation(s)
- Camily Aparecida Reis
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| |
Collapse
|
23
|
Cejudo C, Ferreiro M, Romera I, Casas L, Mantell C. Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract. Foods 2023; 12:2977. [PMID: 37569246 PMCID: PMC10418412 DOI: 10.3390/foods12152977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/03/2023] [Accepted: 08/06/2023] [Indexed: 08/13/2023] Open
Abstract
Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties-particularly mass transfer properties-and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film's formulation themselves, showing different fingerprints depending on the film.
Collapse
Affiliation(s)
- Cristina Cejudo
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Marta Ferreiro
- Analytical Chemistry Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain
| | - Irene Romera
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Lourdes Casas
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| | - Casimiro Mantell
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Avda. República Saharaui, s/n, 11510 Cadiz, Spain; (C.C.); (I.R.); (C.M.)
| |
Collapse
|
24
|
Jafarzadeh S, Forough M, Kouzegaran VJ, Zargar M, Garavand F, Azizi-Lalabadi M, Abdollahi M, Jafari SM. Improving the functionality of biodegradable food packaging materials via porous nanomaterials. Compr Rev Food Sci Food Saf 2023; 22:2850-2886. [PMID: 37115945 DOI: 10.1111/1541-4337.13164] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/30/2023]
Abstract
Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.
Collapse
Affiliation(s)
- Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Turkey
| | | | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Ireland
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
25
|
Zhang H, Jin C, Lv S, Ren F, Wang J. Study on electrospinning of wheat gluten: A review. Food Res Int 2023; 169:112851. [PMID: 37254424 DOI: 10.1016/j.foodres.2023.112851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Electrospinning has attracted extensive attention among various nanofabrication technologies owing to its ability to produce nanofiber structures with unique properties, such as high specific surface area and porosity, as well as tunable fiber morphology and mechanical properties. The most representative spinning raw materials include natural polymers and synthetic polymers. Owing to the sustainable development strategies, more and more researchers focus on natural polymers. Among natural polymers, wheat gluten (WG) nanofibers have recently attracted much attention owing to its high specific surface area, superior biocompatibility, and unique viscoelasticity. This review summarizes the composition and characteristics of WG, the physical and chemical indicators of a WG electrospinning solution, the main influencing factors in the WG electrospinning process and a characterizations of WG nanofibers. Finally, the review also outlines the applications of WG nanofibers in drug release, biological scaffold, and active food packaging.
Collapse
Affiliation(s)
- Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Shihao Lv
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| |
Collapse
|
26
|
He Y, Khaleed A, Lo PS, Ahmad I, Ching Ng AM, Djurišić AB. Iron-Based Oxygen Scavengers on Mesoporous Silica Nanospheres. ACS OMEGA 2023; 8:21689-21695. [PMID: 37360418 PMCID: PMC10285951 DOI: 10.1021/acsomega.3c01242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 05/22/2023] [Indexed: 06/28/2023]
Abstract
Iron-based materials are among the most commonly used oxygen scavengers. Here, we investigated the mesoporous silica nanosphere (MSN)-supported iron-based scavengers, such as FeOx nanoparticles and different atomic layer deposition (ALD) coatings (FeOx and Fe). We found that the scavenger performance is a result of a complex interplay between available Brunauer-Emmett-Teller surface area and the scavenger composition, with the combination of infiltrated nanoparticles and Fe-ALD coating resulting in the best performance. When the glucose-based treatment of MSN is used to further enhance oxygen scavenging capacity, Fe-ALD coating yields the best performance, with a high oxygen adsorption capacity of 126.8 mL/g. ALD deposition of Fe represents a versatile method to introduce Fe-based oxygen scavengers onto different supports, and it can facilitate the integration of scavengers with different types of packaging, as the deposition can be performed at a low temperature of 150 °C.
Collapse
Affiliation(s)
- Yanling He
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Abdul Khaleed
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Po Shan Lo
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Ishaq Ahmad
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| | - Alan Man Ching Ng
- Core
Research Facilities, Southern University
of Science and Technology, No. 1088, Xueyuan Road, Shenzhen, Guangdong 518055, P. R. China
| | - Aleksandra B. Djurišić
- Department
of Physics, The University of Hong Kong, Pokfulam Road, Hong Kong, Hong Kong SAR, China
| |
Collapse
|
27
|
Priyanka S, Raja Namasivayam SK, Bharani RSA, John A. Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy. CHEMOSPHERE 2023; 336:139240. [PMID: 37348611 DOI: 10.1016/j.chemosphere.2023.139240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/23/2023] [Accepted: 06/14/2023] [Indexed: 06/24/2023]
Abstract
Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.
Collapse
Affiliation(s)
- S Priyanka
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| | - S Karthick Raja Namasivayam
- Department of Research & Innovation, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India.
| | | | - Arun John
- Department of Molecular Analytics, Saveetha School of Engineering, SIMATS, Chennai, 602105, Tamil Nadu, India
| |
Collapse
|
28
|
Mohd Hatta FA, Mat Ali QA, Mohd Kashim MIA, Othman R, Abd Mutalib S, Mohd Nor NH. Recent Advances in Halal Bioactive Materials for Intelligent Food Packaging Indicator. Foods 2023; 12:2387. [PMID: 37372598 DOI: 10.3390/foods12122387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Food safety and security are top priorities for consumers and the food industry alike. Despite strict standards and criteria for food production processes, the potential for food-borne diseases due to improper handling and processing is always present. This has led to an urgent need for solutions that can ensure the safety of packaged foods. Therefore, this paper reviews intelligent packaging, which employs non-toxic and environmentally friendly packaging with superior bioactive materials that has emerged as a promising solution. This review was prepared based on several online libraries and databases from 2008 to 2022. By incorporating halal bioactive materials into the packaging system, it becomes possible to interact with the contents and surrounding environment of halal food products, helping preserve them for longer periods. One particularly promising avenue of research is the use of natural colourants as halal bioactive materials. These colourants possess excellent chemical, thermal, and physical stabilities, along with antioxidant and antimicrobial properties, making them ideal candidates for use in intelligent indicators that can detect food blemishes and prevent pathogenic spoilage. However, despite the potential of this technology, further research and development are needed to promote commercial applications and market development. With continued efforts to explore the full potential of natural colourants as halal bioactive materials, we can meet the increasing demand for food safety and security, helping to ensure that consumers have access to high-quality, safe, and nutritious foods.
Collapse
Affiliation(s)
- Farah Ayuni Mohd Hatta
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Qurratu Aini Mat Ali
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Mohd Izhar Ariff Mohd Kashim
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
- Research Centre of Shariah, Faculty of Islamic Studies, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Rashidi Othman
- Department of Landscape Architecture, Kulliyyah of Architecture and Environmental Design, International Islamic University Malaysia, Gombak 53100, Kuala Lumpur, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Science, Faculty of Science and Technology, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| | - Nurul Hafizah Mohd Nor
- Institute of Islam Hadhari, National University of Malaysia (UKM), Bangi 43600, Selangor, Malaysia
| |
Collapse
|
29
|
Tapias YA, Monte MD, Peltzer MA, Salvay AG. Kombucha fermentation in yerba mate: Cellulose production, films formulation and its characterisation. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
|
30
|
Shen C, Yang Z, Wu D, Chen K. The preparation, resources, applications, and future trends of nanofibers in active food packaging: a review. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37216478 DOI: 10.1080/10408398.2023.2214819] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, and integrity that has emerged with the consumer demand for safer, healthier, and higher quality food. Nanofibers have received a lot of attention for the application in active food packaging due to their high specific surface area, high porosity, and high loading capacity of active substances. Three common methods (electrospinning, solution blow spinning, and centrifugal spinning) for the preparation of nanofibers in active food packaging and their influencing parameters are presented, and advantages and disadvantages between these methods are compared. The main natural and synthetic polymeric substrate materials for the nanofiber preparation are discussed; and the application of nanofibers in active packaging is elaborated. The current limitations and future trends are also discussed. There have been many studies on the preparation of nanofibers using substrate materials from different sources for active food packaging. However, most of these studies are still in the laboratory research stage. Solving the issues of preparation efficiency and cost of nanofibers is the key to their application in commercial food packaging.
Collapse
Affiliation(s)
- Chaoyi Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Zhichao Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P.R. China
| | - Kunsong Chen
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P.R. China
| |
Collapse
|
31
|
Ali MS, Haq M, Roy VC, Ho TC, Park JS, Han JM, Chun BS. Development of fish gelatin/carrageenan/zein bio-nanocomposite active-films incorporated with turmeric essential oil and their application in chicken meat preservation. Colloids Surf B Biointerfaces 2023; 226:113320. [PMID: 37119724 DOI: 10.1016/j.colsurfb.2023.113320] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/01/2023]
Abstract
Gelatin/carrageenan (Ge/Car) active packaging films incorporated with turmeric essential oil (TEO) encapsulated in zein nanoparticles (ZNP) were developed. The efficacy of these active packaging films and their antimicrobial properties were also investigated to ensure their practical application. Three different types of nanocomposite films (Ge/Car, Ge/Car/TEO, and Ge/Car/ZNP) were prepared. The characterization of the films was elucidated using Fourier transform infrared (FTIR), X-ray diffraction analyses (XRD), and scanning electron microscope (SEM). Physicochemical and mechanical properties of the films were enhanced, owing to the application of TEO-containing nanocomposites. Supercritical-CO2 extracted TEO showed excellent biological activities, alongside GC-MS analysis identified that TEO contained 33 bioactive compounds where the major constituent was Zingiberene. ZNP proved an excellent carrier of TEO. The nanocomposite film sustainably released TEO, improving the shelf life of the chicken meat by reducing bacterial colonies from 3.08 log CFU/g to 2.81 log CFU/g after 14 days incubation against Salmonella enterica compared with 6.66 log CFU/g observed in the control film. The overall results of this study suggest that the nanocomposite active film is an excellent candidate for food packaging to ensure a better world.
Collapse
Affiliation(s)
- Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Monjurul Haq
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea.
| |
Collapse
|
32
|
Kusuma HS, Yugiani P, Himana AI, Aziz A, Putra DAW. Reflections on food security and smart packaging. Polym Bull (Berl) 2023; 81:1-47. [PMID: 36852383 PMCID: PMC9947446 DOI: 10.1007/s00289-023-04734-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 01/24/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023]
Abstract
Estimating the number of COVID-19 cases in 2020 exacerbated the food contamination and food supply issues. These problems make consumers more concerned about food and the need to access accurate information on food quality. One of the main methods for preserving the quality of food commodities for export, storage, and finished products is food packaging itself. In the food industry, food packaging has a significant role in the food supply which acts as a barrier against unwanted substances and preserves the quality of the food. Meanwhile, packaging waste can also harm the environment; namely, it can become waste in waterways or become garbage that accumulates because it is nonrenewable and nonbiodegradable. The problem of contaminated food caused by product packaging is also severe. Therefore, to overcome these challenges of safety, environmental impact, and sustainability, the role of food packaging becomes very important and urgent. In this review, the authors will discuss in more detail about new technologies applied in the food industry related to packaging issues to advance the utilization of Smart Packaging and Active Packaging.
Collapse
Affiliation(s)
- Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Puput Yugiani
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Ayu Iftah Himana
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Amri Aziz
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Deva Afriga Wardana Putra
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| |
Collapse
|
33
|
A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
Collapse
|
34
|
Ben Hsouna A, Sadaka C, Generalić Mekinić I, Garzoli S, Švarc-Gajić J, Rodrigues F, Morais S, Moreira MM, Ferreira E, Spigno G, Brezo-Borjan T, Akacha BB, Saad RB, Delerue-Matos C, Mnif W. The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review. Antioxidants (Basel) 2023; 12:481. [PMID: 36830039 PMCID: PMC9952696 DOI: 10.3390/antiox12020481] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/05/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023] Open
Abstract
Citrus fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins and dietary fibers. Among these, a wide range of positive biological activities are attributed to terpenes and flavonoids derivatives. In this review, a list of bibliographic reports (from 2015 onwards) on the phytochemical composition, beneficial effects and potential applications of citrus fruits and their by-products is systematically summarized. In detail, information regarding the nutraceutical and medicinal value closely linked to the presence of numerous bioactive metabolites and their growing use in the food industry and food packaging, also considering any technological strategies such as encapsulation to guarantee their stability over time, were evaluated. In addition, since citrus fruit, as well as its by-products, are interesting alternatives for the reformulation of natural cosmetic products, the sector of the cosmetic industry is also explored. More in-depth knowledge of the latest information in this field will contribute to future conscious use of citrus fruits.
Collapse
Affiliation(s)
- Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | | | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Francisca Rodrigues
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Simone Morais
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Manuela M. Moreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Eduarda Ferreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Giorgia Spigno
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Tanja Brezo-Borjan
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
| | - Cristina Delerue-Matos
- REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Wissem Mnif
- Department of Chemistry, Faculty of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
| |
Collapse
|
35
|
A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. J Food Prot 2023; 86:100025. [PMID: 36916569 DOI: 10.1016/j.jfp.2022.100025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/26/2022] [Accepted: 12/05/2022] [Indexed: 12/28/2022]
Abstract
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.
Collapse
|
36
|
Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| |
Collapse
|
37
|
Gan M, Guo C, Liao W, Liu X, Wang Q. Development and characterization of chitosan/bacterial cellulose/pullulan bilayer film with sustained release curcumin. Int J Biol Macromol 2023; 226:301-311. [PMID: 36495997 DOI: 10.1016/j.ijbiomac.2022.12.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
A natural biopolymer bilayer film based on chitosan and bacterial cellulose with a protective layer of pullulan was developed by a two-step solution casting method. Curcumin was incorporated as an active antioxidant and antibacterial agent into the inner layer. The films with different curcumin concentrations were systematically characterized. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed high compatibility between curcumin and the polysaccharide matrix through intermolecular interactions, which was verified by enhanced mechanical and barrier properties. The curcumin incorporation improved the thermal stability by >35.4 %, along with lower visible and ultraviolet light transmittance (< 8.6 %) and water solubility (< 25.1 %). The film had both antibacterial and antioxidant properties, and the sustained release of curcumin was largest (> 58.8 %) in the fatty food simulant lasting for over 155 h. The results suggested that the film containing 0.2 % curcumin had ideal physical and functional properties, suggesting its potential as a novel packaging material for the preservation of high-fat food.
Collapse
Affiliation(s)
- Miaoyu Gan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Caoyu Guo
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada
| |
Collapse
|
38
|
Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:2457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
Collapse
Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| |
Collapse
|
39
|
An Active Bio-Based Food Packaging Material of ZnO@Plant Polyphenols/Cellulose/Polyvinyl Alcohol: DESIGN, Characterization and Application. Int J Mol Sci 2023; 24:ijms24021577. [PMID: 36675089 PMCID: PMC9865695 DOI: 10.3390/ijms24021577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/07/2023] [Accepted: 01/08/2023] [Indexed: 01/15/2023] Open
Abstract
Active packaging materials protect food from deterioration and extend its shelf life. In the quest to design intriguing packaging materials, biocomposite ZnO/plant polyphenols/cellulose/polyvinyl alcohol (ZnPCP) was prepared via simple hydrothermal and casting methods. The structure and morphology of the composite were fully analyzed using XRD, FTIR, SEM and XPS. The ZnO particles, plant polyphenols (PPL) and cellulose were found to be dispersed in PVA. All of these components share their unique functions with the composite's properties. This study shows that PPL in the composite not only improves the ZnO dispersivity in PVA as a crosslinker, but also enhances the water barrier of PVA. The ZnO, PPL and cellulose work together, enabling the biocomposite to perform as a good food packaging material with only a 1% dosage of the three components in PVA. The light shielding investigation showed that ZnPCP-10 can block almost 100% of both UV and visible light. The antibacterial activities were evaluated by Gram-negative Escherichia coli (E. coli) and Gram-positive staphylococcus aureus (S. aureus), with 4.4 and 6.3 mm inhibition zones, respectively, being achieved by ZnPCP-10. The enhanced performance and easy degradation enables the biocomposite ZnPCP to be a prospect material in the packaging industry.
Collapse
|
40
|
Farhadi S, dakheli MJ. Adsorption of polycyclic aromatic hydrocarbons (PAHs) by nano-material-reinforced fibrous casings in smoked sausages. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04679-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
41
|
Góral D, Marczuk A, Góral-Kowalczyk M, Koval I, Andrejko D. Application of Iron Nanoparticle-Based Materials in the Food Industry. MATERIALS (BASEL, SWITZERLAND) 2023; 16:780. [PMID: 36676517 PMCID: PMC9862918 DOI: 10.3390/ma16020780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.
Collapse
Affiliation(s)
- Dariusz Góral
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Andrzej Marczuk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Małgorzata Góral-Kowalczyk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Iryna Koval
- Department of Physical, Analytical and General Chemistry, Lviv Polytechnic National University, 79013 Lviv, Ukraine
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| |
Collapse
|
42
|
John A, Črešnar KP, Bikiaris DN, Zemljič LF. Colloidal Solutions as Advanced Coatings for Active Packaging Development: Focus on PLA Systems. Polymers (Basel) 2023; 15:273. [PMID: 36679154 PMCID: PMC9865051 DOI: 10.3390/polym15020273] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/23/2022] [Accepted: 12/27/2022] [Indexed: 01/06/2023] Open
Abstract
Due to rising consumer demand the food packaging industry is turning increasingly to packaging materials that offer active functions. This is achieved by incorporating active compounds into the basic packaging materials. However, it is currently believed that adding active compounds as a coating over the base packaging material is more beneficial than adding them in bulk or in pouches, as this helps to maintain the physicochemical properties of the base material along with higher efficiency at the interface with the food. Colloidal systems have the potential to be used as active coatings, while the application of coatings in the form of colloidal dispersions allows for prolonged and controlled release of the active ingredient and uniform distribution, due to their colloidal/nano size and large surface area ratio. The objective of this review is to analyse some of the different colloidal solutions previously used in the literature as coatings for active food packaging and their advantages. The focus is on natural bio-based substances and packaging materials such as PLA, due to consumer awareness and environmental and regulatory issues. The antiviral concept through the surface is also discussed briefly, as it is an important strategy in the context of the current pandemic crisis and cross-infection prevention.
Collapse
Affiliation(s)
- Athira John
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| | - Klementina Pušnik Črešnar
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| | - Dimitrios N. Bikiaris
- Laboratory of Polymer Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymer Materials, Faculty of Mechanical Engineering, University of Maribor, 2000 Maribor, Slovenia
| |
Collapse
|
43
|
Yu F, Wang K, Li H, Peng L. Superhydrophobic and ethylene scavenging paper doped with halloysite nanotubes for food packaging applications. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
44
|
Yang Z, Zhai X, Li M, Li Z, Shi J, Huang X, Zou X, Yan M, Qian W, Gong Y, Holmes M, Povey M, Xiao J. Saccharomyces cerevisiae-incorporated and sucrose-rich sodium alginate film: An effective antioxidant packaging film for longan preservation. Int J Biol Macromol 2022; 223:673-683. [PMID: 36368365 DOI: 10.1016/j.ijbiomac.2022.11.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/23/2022] [Accepted: 11/05/2022] [Indexed: 11/09/2022]
Abstract
A sodium alginate (SA) film incorporated with Saccharomyces cerevisiae (SE) and sucrose (SU) was fabricated to control the quality and pericarp browning of longan. The SE with satisfactory glutathione production was selected as the antioxidant agent. The scanning electron microscopy (SEM) results revealed that the SU-rich SA film could be used as an effective carrier to protect the cell integrity of SE. The FTIR and mechanical property results indicated that the SA-SE film with the incorporation of SU has good flexibility due to the existence of hydrogen bonds. Notably, the cell viability of the SE was significantly improved with the addition of SU, which positively affects the antioxidant property of the film during the storage period. Finally, the SA-SE-3.0%SU films obviously improved the quality and pericarp browning of longan. The SA-based film incorporated with SU and SE may be established as a novel antioxidant fruit packaging material.
Collapse
Affiliation(s)
- Zhikun Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Mingrui Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Ma Yan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wu Qian
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau
| |
Collapse
|
45
|
Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
Collapse
Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| |
Collapse
|
46
|
Silva ACQ, Silvestre AJD, Vilela C, Freire CSR. Cellulose and protein nanofibrils: Singular biobased nanostructures for the design of sustainable advanced materials. Front Bioeng Biotechnol 2022; 10:1059097. [PMID: 36582838 PMCID: PMC9793328 DOI: 10.3389/fbioe.2022.1059097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 11/25/2022] [Indexed: 12/15/2022] Open
Abstract
Polysaccharides and proteins are extensively used for the design of advanced sustainable materials. Owing to the high aspect ratio and specific surface area, ease of modification, high mechanical strength and thermal stability, renewability, and biodegradability, biopolymeric nanofibrils are gaining growing popularity amongst the catalog of nanostructures exploited in a panoply of fields. These include the nanocomposites, paper and packaging, environmental remediation, electronics, energy, and biomedical applications. In this review, recent trends on the use of cellulose and protein nanofibrils as versatile substrates for the design of high-performance nanomaterials are assessed. A concise description of the preparation methodologies and characteristics of cellulosic nanofibrils, namely nanofibrillated cellulose (NFC), bacterial nanocellulose (BNC), and protein nanofibrils is presented. Furthermore, the use of these nanofibrils in the production of sustainable materials, such as membranes, films, and patches, amongst others, as well as their major domains of application, are briefly described, with focus on the works carried out at the BioPol4Fun Research Group (Innovation in BioPolymer based Functional Materials and Bioactive Compounds) from the Portuguese associate laboratory CICECO-Aveiro Institute of Materials (University of Aveiro). The potential for partnership between both types of nanofibrils in advanced material development is also reviewed. Finally, the critical challenges and opportunities for these biobased nanostructures for the development of functional materials are addressed.
Collapse
|
47
|
S MA, S PS, Subramaniyan V, Subramanian S, Sathiavelu M. Bread packaging techniques and trends. Ital J Food Saf 2022; 11:10771. [PMID: 36590023 PMCID: PMC9795822 DOI: 10.4081/ijfs.2022.10771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 11/08/2022] [Indexed: 12/10/2022] Open
Abstract
Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.
Collapse
Affiliation(s)
| | - Periyar Selvam S
- Department of Food Process Engineering, Postharvest Research Lab,Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India. +91-7904250136, periyars@ srmist.edu.in
| | - Vishnupriya Subramaniyan
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu District, Tamilnadu, India
| | - Sanjana Subramanian
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India
| | - Mythili Sathiavelu
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu, India
| |
Collapse
|
48
|
Sutharsan J, Boyer CA, Zhao J. Physicochemical properties of chitosan edible films incorporated with different classes of flavonoids. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
|
49
|
PVA/CNC/TiO2 nanocomposite for food-packaging: Improved mechanical, UV/water vapor barrier, and antimicrobial properties. Carbohydr Polym 2022; 298:120064. [DOI: 10.1016/j.carbpol.2022.120064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 08/10/2022] [Accepted: 08/29/2022] [Indexed: 12/16/2022]
|
50
|
Deshmukh RK, Kumar P, Tanwar R, Gaikwad KK. Pectin-Polyvinylpyrrolidone Based Antimicrobial and Antioxidant Nanocomposite Film Impregnated with Titania Nanoparticles and Bael Shell Extract. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02922-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|