Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review

Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather

The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment, flavor, and phenolics. HPMCCPE film was then further improved by incorporating hydrophobic compound (oleic acid, OA) and vitamin E (VE) via cellulose nanocrystal (CNC) Pickering emulsion (CNCP) for enhancing film hydrophobicity and nutritional benefit, respectively. The CNCP-HPMCCPE film exhibited reduced water vapor permeability (∼0.033 g mm/m2 d Pa) compared to HPMCCPE film (∼0.59 g mm/m2 d Pa) and had the least change in mass and moisture content when wrapping fruit leather for up to 2 weeks of ambient storage. The fruit leather wrapped by CNCP-HPMCCPE film showed lower weight change than those by films without CNCP due to low mass transfer between film and fruit leather. CNCP resulted in controlled release of VE into a food simulating solvent (ethanol). The developed colorful and edible fruit leather separation sheet satisfied the increased market demands on sustainable food packaging. PRACTICAL APPLICATION: Colorful and flavorful edible films made of edible polymers, fruit pomace water extract, and emulsified hydrophobic compounds with vitamin E were created. The films have the satisfactory performance to replace the conventional fruit leather separation sheet made of plastic or wax paper. The edible films can be eaten with packaged fruit leather for not only reducing packaging waste but also providing convenience and nutritional benefit to consumers. These functional edible films may also be utilized to package other food products for promoting packaging sustainability and nutritional benefit.

Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review

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.

Ultrasound-assisted synthesis of nanoemulsion/protein blend for packaging application

In the present work, we studied the formation of sunflower oil nanoemulsion using ultrasound techniques. Later, we investigated the development of active films based on a mixture of whey protein containing sunflower oil base nanoemulsion with different concentrations (10, 25, and 50% of total whey protein). The prepared film was by analyzing using the Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and field‐emission scanning electron microscope (FE‐SEM). The film shows no changes in its integrity and crystallinity compared to the virgin film. The presence of nanoemulsion improves the mechanical properties from 2.75 MPa to 3.52 MPa while it decreases the water vapor permeability from 3.4 × 10^–10 to 1.3 × 10⁻¹⁰g/m.s.Pa for concentrations NE (50% of Whey protein). The antioxidant activity for Tween 20 nanoemulsion is 38.7% compared to 36.1% for Tween 80 nanoemulsion. The antimicrobial activity of the film contains sunflower nanoemulsion higher than virgin films. The results showed the potential of blend film of whey protein with nanoemulsion for active films for novel food protection.

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for health-promoting products is given, and we acknowledge that despite the work done, there are still many challenges that need to be overcome.

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.