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Estevinho BN, López-Rubio A. Recent Advances in Encapsulation for Food Applications. Foods 2024; 13:579. [PMID: 38397556 PMCID: PMC10888041 DOI: 10.3390/foods13040579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/30/2024] [Accepted: 02/01/2024] [Indexed: 02/25/2024] Open
Abstract
Food-related research is closely related to health [...].
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Affiliation(s)
- Berta Nogueiro Estevinho
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Amparo López-Rubio
- Food Safety and Preservation Department, CSIC—Consejo Superior de Investigaciones Científicas, Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), 46980 Paterna, Valencia, Spain
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2
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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.
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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.)
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Pires JRA, Rodrigues C, Coelhoso I, Fernando AL, Souza VGL. Current Applications of Bionanocomposites in Food Processing and Packaging. Polymers (Basel) 2023; 15:polym15102336. [PMID: 37242912 DOI: 10.3390/polym15102336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Nanotechnology advances are rapidly spreading through the food science field; however, their major application has been focused on the development of novel packaging materials reinforced with nanoparticles. Bionanocomposites are formed with a bio-based polymeric material incorporated with components at a nanoscale size. These bionanocomposites can also be applied to preparing an encapsulation system aimed at the controlled release of active compounds, which is more related to the development of novel ingredients in the food science and technology field. The fast development of this knowledge is driven by consumer demand for more natural and environmentally friendly products, which explains the preference for biodegradable materials and additives obtained from natural sources. In this review, the latest developments of bionanocomposites for food processing (encapsulation technology) and food packaging applications are gathered.
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Affiliation(s)
- João Ricardo Afonso Pires
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Carolina Rodrigues
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Luisa Fernando
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Victor Gomes Lauriano Souza
- MEtRiCS, CubicB, Departamento de Química, NOVA School of Science and Technology (FCT NOVA), Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- INL-International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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Effect of coconut fibers chemically modified with alkoxysilanes on the crystallization, thermal, and dynamic mechanical properties of poly(lactic acid) composites. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04740-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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5
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Rozman AS, Hashim N, Maringgal B, Abdan K, Sabarudin A. Recent advances in active agent-filled wrapping film for preserving and enhancing the quality of fresh produce. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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6
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Cortés LA, Herrera AO, Castellanos DA. Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lesley A. Cortés
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Aníbal O. Herrera
- Post‐Harvest Lab. Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
| | - Diego A. Castellanos
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Carrera 30 Número 45 ‐ 03 Bogotá Colombia
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Abstract
The paper proposes a comprehensive and operational definition of Sustainable Food Packaging (SFP). Sustainability is a multifaceted concept, yet most SFP conversations decline it as a mere material substitution issue. The efforts of regulators, packaging producers, food companies, and consumers towards the design and adoption of SFP products are likely to fail without a common understanding of the multiple means by which food packaging contributes to sustainability. Based on an extensive literature review and the contributions of SFP innovation experts, the paper builds a Food Packaging Sustainability Framework (FPSF) that encompasses the three main dimensions of SFP, namely environmental conservation, food safety, and social value, and operationalizes them in terms of objectives and activable levers. The framework can be used as a tool to search and evaluate food packaging products, a conceptual guide for SFP design, and a narrative platform for coordinating supply chain actors, including consumers. The experimental activities applying FPSF gathered the different actors in the supply chain to jointly adopt the integrated model that distributes environmental, social, and economic benefits along the entire production chain.
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Abstract
Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.
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Kalse S, Swami S. Recent application of jackfruit waste in food and material engineering: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101740] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Araya-Hermosilla R, Dervillé F, Cohn-Inostroza N, Picchioni F, Pescarmona PP, Poortinga A. Pickering Emulsions and Antibubbles Stabilized by PLA/PLGA Nanoparticles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:182-190. [PMID: 34913697 DOI: 10.1021/acs.langmuir.1c02320] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Micrometer-sized double emulsions and antibubbles were produced and stabilized via the Pickering mechanism by colloidal interfacial layers of polymeric nanoparticles (NPs). Two types of nanoparticles, consisting either of polylactic acid (PLA) or polylactic-co-glycolic acid (PLGA), were synthesized by the antisolvent technique without requiring any surfactant. PLA nanoparticles were able to stabilize water-in-oil (W/O) emulsions only after tuning the hydrophobicity by means of a thermal treatment. A water-in-oil-in-water (W/O/W) emulsion was realized by emulsifying the previous W/O emulsion in a continuous water phase containing hydrophilic PLGA nanoparticles. Both inner and outer water phases contained a sugar capable of forming a glassy phase, while the oil was crystallizable upon freezing. Freeze drying the double emulsion allowed removing the oil and water and replacing them with air without losing the three-dimensional (3D) structure of the original emulsion owing to the sugar glassy phase. Reconstitution of the freeze-dried double emulsion in water yielded a dispersion of antibubbles, i.e., micrometric bubbles containing aqueous droplets, with the interfaces of the antibubbles being stabilized by a layer of adsorbed polymeric nanoparticles. Remarkably, it was possible to achieve controlled release of a flourescent probe (calcein) from the antibubbles through heating to 37 °C leading to bursting of the antibubbles.
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Affiliation(s)
- Rodrigo Araya-Hermosilla
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación (PIDi), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Flora Dervillé
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Nicolás Cohn-Inostroza
- Laboratory of Nanobiomaterials, Institute for Research in Dental Sciences, Faculty of Dentistry, University of Chile, Independencia 8380492, Chile
| | - Francesco Picchioni
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Paolo P Pescarmona
- Chemical Engineering Group, Engineering and Technology Institute Groningen (ENTEG), University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Albert Poortinga
- Polymer Technology, Eindhoven University of Technology, Eindhoven 5612 AZ, The Netherlands
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Tang H, Rising HH, Majji M, Brown RD. Long-Term Space Nutrition: A Scoping Review. Nutrients 2021; 14:nu14010194. [PMID: 35011072 PMCID: PMC8747021 DOI: 10.3390/nu14010194] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 01/30/2023] Open
Abstract
This scoping review aimed to identify current evidence and gaps in the field of long-term space nutrition. Specifically, the review targeted critical nutritional needs during long-term manned missions in outer space in addition to the essential components of a sustainable space nutrition system for meeting these needs. The search phrase "space food and the survival of astronauts in long-term missions" was used to collect the initial 5432 articles from seven Chinese and seven English databases. From these articles, two independent reviewers screened titles and abstracts to identify 218 articles for full-text reviews based on three themes and 18 keyword combinations as eligibility criteria. The results suggest that it is possible to address short-term adverse environmental factors and nutritional deficiencies by adopting effective dietary measures, selecting the right types of foods and supplements, and engaging in specific sustainable food production and eating practices. However, to support self-sufficiency during long-term space exploration, the most optimal and sustainable space nutrition systems are likely to be supported primarily by fresh food production, natural unprocessed foods as diets, nutrient recycling of food scraps and cultivation systems, and the establishment of closed-loop biospheres or landscape-based space habitats as long-term life support systems.
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Affiliation(s)
- Hong Tang
- College of Landscape and Tourism, Gansu Agricultural University, Lanzhou 730070, China;
| | - Hope Hui Rising
- Department of Landscape Architecture and Urban Planning, Texas A&M University, College Station, TX 77843, USA;
- Correspondence:
| | - Manoranjan Majji
- Department of Aerospace Engineering, Texas A&M University, College Station, TX 77843, USA;
| | - Robert D. Brown
- Department of Landscape Architecture and Urban Planning, Texas A&M University, College Station, TX 77843, USA;
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12
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Basavegowda N, Baek KH. Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications. Polymers (Basel) 2021; 13:4198. [PMID: 34883701 PMCID: PMC8659840 DOI: 10.3390/polym13234198] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/25/2021] [Accepted: 11/27/2021] [Indexed: 01/03/2023] Open
Abstract
Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.
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Affiliation(s)
| | - Kwang-Hyun Baek
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Korea;
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Kuai L, Liu F, Chiou BS, Avena-Bustillos RJ, McHugh TH, Zhong F. Controlled release of antioxidants from active food packaging: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106992] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Narasagoudr SS, Hegde VG, Chougale RB, Masti SP, Vootla S, Malabadi RB. Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106096] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Potential of Nanotechnology for Rural Applications. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2020. [DOI: 10.1007/s13369-019-04332-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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Fahmy HM, Salah Eldin RE, Abu Serea ES, Gomaa NM, AboElmagd GM, Salem SA, Elsayed ZA, Edrees A, Shams-Eldin E, Shalan AE. Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials. RSC Adv 2020; 10:20467-20484. [PMID: 35517734 PMCID: PMC9054293 DOI: 10.1039/d0ra02922j] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/12/2020] [Indexed: 11/21/2022] Open
Abstract
A large number of non-biodegradable and non-renewable materials are produced daily for application as food packaging materials. These waste materials have a greatly negative effect on our health and the ecosystem. The idea of a bio-based economy is steadily gaining attention from the scientific, societal, and financial communities, so there are several areas in which the intended approaches can be improved for this reason. Therefore, creating biopolymer-based materials from natural sources, including polysaccharides and proteins, is a good alternative to non-renewable fossil resources. In the current review paper, we plan to summarize the major recent findings in food biodegradable packaging materials that include nanotechnology either directly or indirectly. Several natural nano-materials applied in food packaging applications such as polymers, polysaccharides, and protein-based nano-materials have been included in order to make special biopolymer hosts for nanocomposites. Finally, this review will highlight the antibacterial properties of commonly used nanoparticles or nanomaterials.
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Affiliation(s)
| | | | - Esraa Samy Abu Serea
- Chemistry & Biochemistry Department, Faculty of Science, Cairo University 12613 Egypt
| | | | - Gehad M AboElmagd
- Physics Department, Faculty of Science, El-Menoufia University Menoufia Egypt
| | - Suzan A Salem
- Biophysics Department, Faculty of Women for Arts, Science and Education, Ain Shams University Egypt
| | - Ziad A Elsayed
- Chemistry & Physics Department, Faculty of Science, Cairo University 12613 Egypt
| | - Aisha Edrees
- Biophysics Department, Faculty of Science, Cairo University 12613 Egypt
| | - Engy Shams-Eldin
- Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center Giza Egypt
| | - Ahmed Esmail Shalan
- Central Metallurgical Research and Development Institute (CMRDI) P.O. Box 87, Helwan Cairo 11421 Egypt
- BCMaterials-Basque Center for Materials, Applications and Nanostructures Martina Casiano, UPV/EHU Science Park, Barrio Sarriena s/n Leioa 48940 Spain
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Scaffaro R, Maio A, Gulino EF, Morreale M, La Mantia FP. The Effects of Nanoclay on the Mechanical Properties, Carvacrol Release and Degradation of a PLA/PBAT Blend. MATERIALS 2020; 13:ma13040983. [PMID: 32098312 PMCID: PMC7078646 DOI: 10.3390/ma13040983] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/17/2020] [Accepted: 02/19/2020] [Indexed: 12/11/2022]
Abstract
The formulation of polymeric films endowed with the abilities of controlled release of antimicrobials and biodegradability is the latest trend of food packaging. Biodegradable polymer (Bio-Flex®)-based nanocomposites containing carvacrol as an antimicrobial agent, and a nanoclay as a filler, were processed into blown films. The presence of such hybrid loading, while not affecting the overall filmability of the neat matrix, led to enhanced mechanical properties, with relative increments up to +70% and +200% in terms of elastic modulus and elongation at break. FTIR/ATR analysis and release tests pointed out that the presence of nanoclay allowed higher carvacrol loading efficiency, reasonably hindering its volatilization during processing. Furthermore, it also mitigated the burst delivery, thereby enabling a more controlled release of the antimicrobial agent. The results of mass loss tests indicated that all the formulations showed a rather fast degradation with mass losses ranging from 37.5% to 57.5% after 876 h. The presence of clay and carvacrol accelerated the mass loss rate of Bio-Flex®, especially when added simultaneously, thus indicating an increased biodegradability. Such ternary systems could be, therefore, particularly suitable as green materials for food packaging applications, and for antimicrobial wrapping applications.
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Affiliation(s)
- Roberto Scaffaro
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Andrea Maio
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Emmanuel Fortunato Gulino
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
| | - Marco Morreale
- Faculty of Engineering and Architecture, Kore University of Enna, Cittadella Universitaria, 94100 Enna, Italy
- Correspondence: (R.S.); (A.M.); (M.M.)
| | - Francesco Paolo La Mantia
- Department of Engineering, University of Palermo, Viale delle Scienze Ed. 6, 90128 Palermo, Italy; (E.F.G.); (F.P.L.M.)
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Fabrication of packaging film reinforced with cellulose nanoparticles synthesised from jack fruit non-edible part using response surface methodology. Int J Biol Macromol 2020; 142:63-72. [DOI: 10.1016/j.ijbiomac.2019.09.066] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 09/09/2019] [Accepted: 09/09/2019] [Indexed: 01/24/2023]
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Bandyopadhyay S, Saha N, Brodnjak UV, Sáha P. Bacterial cellulose and guar gum based modified PVP-CMC hydrogel films: Characterized for packaging fresh berries. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100402] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Abstract
PurposeNanotechnology as an emerging area if adequately harnessed could revolutionise food packaging and food processing industry worldwide. Although several benefits of nano-materials or particles in food packaging have been suggested, potential risks and health hazards of nano-materials or particles are possible as a result of migration of their particles into food materials. The purpose of this review therefore assessed nanotechnology and its applications in food packaging, consumer acceptability of nano-packaged foods and potential hazards and safety issues in nano-packaged foods.Design/methodology/approachThis review takes a critical assessment of previous literature on nanotechnology and its impact on food packaging, consumer health and safety.FindingsApplications of nanotechnology in food packaging could be divided into three main divisions: improved packaging, which involves mixing nano-materials into polymers matrix to improve temperature, humidity and gas barrier resistance of the packaging materials. Active packaging deals with direct interaction between nano-materials used for packaging and the food to protect it as anti-microbial or oxygen or ultra violet scavengers. Smart packaging could be used to sense biochemical or microbial changes in foods, as well as a tracker for food safety, to prevent food counterfeit and adulteration. The review also discussed bio-based food packaging which is biodegradable. Bio-based packaging could serve as veritable alternative to conventional packaging which is non-degradable plastic polymers which are not environmental friendly and could pose a threat to the environment. However, bio-based packaging could reduce material waste, elongate shelf life and enhance food quality. However, several challenges are envisaged in the use of nano-materials in food packaging due to knowledge gaps, possible interaction with food products and possible health risks that could result from the nano-materials used for food packaging.Originality/valueThe increase in growth and utilisation of nanotechnology signifies wide use of nano-materials especially in the food sector with arrays of potential benefits in the areas of food safety and quality, micronutrients and bioactive ingredients delivery, food processing and in packaging Active studies are being carried out to develop innovative packages such as smart, intelligent and active food packaging to enhance effective and efficient packaging, as well as balanced environmental issues. This review looks at the future of nano-packaged foodsvis-à-visthe roles played by stakeholders such as governments, regulatory agencies and manufacturers in looking into consumer health and safety issues related to the application of nano-materials in food packaging.
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Mohanty F, Swain SK. Nano silver embedded starch hybrid graphene oxide sandwiched poly(ethylmethacrylate) for packaging application. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.nanoso.2019.100300] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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McClements DJ. Food Nanotechnology: Harnessing the Power of the Miniature World Inside Our Foods. FUTURE FOODS 2019. [DOI: 10.1007/978-3-030-12995-8_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Santos JC, Sousa RC, Otoni CG, Moraes AR, Souza VG, Medeiros EA, Espitia PJ, Pires AC, Coimbra JS, Soares NF. Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.008] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vonasek EL, Choi AH, Sanchez J, Nitin N. Incorporating Phage Therapy into WPI Dip Coatings for Applications on Fresh Whole and Cut Fruit and Vegetable Surfaces. J Food Sci 2018; 83:1871-1879. [PMID: 29905930 DOI: 10.1111/1750-3841.14188] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/31/2018] [Accepted: 04/12/2018] [Indexed: 01/07/2023]
Abstract
There is a significant unmet need to develop antimicrobial solutions to reduce the risk of contamination in fresh produce. Bacteriophages have been proposed as a potential approach for controlling foodborne pathogens. This study evaluated the combination of edible dip coatings with T7 bacteriophages on whole and cut produce. The evaluation includes an assessment of phage loading, phage storage stability, antimicrobial activity, and phage stability during simulated gastric digestion on sliced cucumbers, sliced apples, and whole cherry tomatoes. In this evaluation, phages coated on fresh produce using edible whey protein isolate (WPI) were compared with phages coated from an aqueous suspension (control coating). The results demonstrated that WPI coatings load more phages than the control and enhanced phage stability during cold storage (4 °C) for cut apples and whole cherry tomatoes. Phage stability decreased by 1 to 3 log(PFU) in a simulated gastric environment. Phage antimicrobial activity against Escherichia coli BL21 decreased 2 to 4 log(CFU) of bacteria on cut apples and whole cherry tomatoes, while no significant bacterial reduction was observed for sliced cucumbers. Overall, the results show that WPI dip coating provides phage loading, stability, and antimicrobial activity to produce surfaces compared to the control coating, and thus may be considered an effective approach for extending phage therapy on fresh produce. PRACTICAL APPLICATION The practical application is to prevent bacterial cross contamination of fresh produce by using a combination of edible coating with bacteriophages. The results demonstrate enhanced loading and stability of phages on fresh produce when used in combination with an edible coating.
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Affiliation(s)
- Erica L Vonasek
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Angela H Choi
- Food Science and Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Juan Sanchez
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Nitin Nitin
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A.,Food Science and Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
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Arrieta M, López de Dicastillo C, Garrido L, Roa K, Galotto M. Electrospun PVA fibers loaded with antioxidant fillers extracted from Durvillaea antarctica algae and their effect on plasticized PLA bionanocomposites. Eur Polym J 2018. [DOI: 10.1016/j.eurpolymj.2018.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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Xu Y, Rehmani N, Alsubaie L, Kim C, Sismour E, Scales A. Tapioca starch active nanocomposite films and their antimicrobial effectiveness on ready-to-eat chicken meat. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.02.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Cullere M, Dalle Zotte A. Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci 2018; 143:137-146. [PMID: 29751220 DOI: 10.1016/j.meatsci.2018.04.029] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 04/12/2018] [Accepted: 04/25/2018] [Indexed: 11/28/2022]
Abstract
Since the 1970s, in some European countries rabbit meat production has progressively become a highly specialized industry, which has made Europe the second (after China) largest rabbit meat producer in the world. However, the industry is currently facing a critical period due to structural weaknesses, progressive and constant reductions in consumption, and raising criticism related to welfare conditions and other ethical issues. This trend is questioning the future of the rabbit meat industry, which could lead to the loss of knowledge and technical expertise acquired over decades of major investments and research efforts (a valuable cultural and professional heritage for future generations). In the present review, we provide an overview of the rabbit meat industry, market and value chain, we depict consumer's attitude towards rabbit meat, highlighting strengths and weaknesses, and factors driving their current purchase behavior. Finally, we will attempt to outline possible strategies to ensure a sustainable future for the production of rabbits for commercial meat purposes.
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Affiliation(s)
- Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Padova, Italy.
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Ulloa PA, Guarda A, Valenzuela X, Rubilar JF, Galotto MJ. Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials. Food Sci Biotechnol 2017; 26:1763-1772. [PMID: 30263716 PMCID: PMC6049722 DOI: 10.1007/s10068-017-0226-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 10/18/2022] Open
Abstract
The release of microencapsulated natural antimicrobial (AM) agents (thymol and carvacrol) from two encapsulating matrixes [maltodextrin (MD) and soy protein (SP)] were evaluated for possible use in food packaging coatings. Microcapsules were prepared by oil-in-water (O/W) emulsions at different concentrations (10, 20% for MD and 2, 5% for SP). High encapsulation efficiency ranged from 96 to 99.95% for MD and 93.1 to 100% for SP, with average microcapsule diameters that ranged from 17 to 27.5 and 18.8 to 38 µm, respectively. The release rate with 20% MD-thymol [20MD-T] was faster than with 10% MD-thymol [10MD-T]. Similar results were obtained for carvacrol with the same concentration of MD. Korsmeyer-Peppas and Weibull mathematical models were successfully fitted to the release of the AM agents, describing the Fickian diffusion release of the components. Different release rates were obtained as a function of the chemical nature of the encapsulation material and its concentration.
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Affiliation(s)
- Pablo A. Ulloa
- Pontificia Universidad Católica de Valparaíso, Escuela de Alimentos, Avenida Waddington 716, 2360100 Valparaiso, Chile
| | - Abel Guarda
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Ximena Valenzuela
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
| | - Javiera F. Rubilar
- Departament of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - María J. Galotto
- Food Packaging Laboratory (LABEN-Chile), Food Science and Technology Department, Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Santiago, Chile
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 335] [Impact Index Per Article: 47.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7100177] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Loeschner K, Correia M, López Chaves C, Rokkjær I, Sloth JJ. Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:86-93. [DOI: 10.1080/19440049.2017.1382728] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Katrin Loeschner
- Division of Food Technology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Manuel Correia
- Division of Food Technology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Carlos López Chaves
- Biomedical Research Centre, iMUDyS, Department of Physiology, Faculty of Pharmacy, University of Granada, Granada, Spain
| | - Inge Rokkjær
- Chemical Laboratory Aarhus, Danish Veterinary and Food Administration, Lystrup, Denmark
| | - Jens J. Sloth
- Division of Food Technology, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
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35
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Wu YM, Wang ZW, Hu CY, Nerín C. Influence of factors on release of antimicrobials from antimicrobial packaging materials. Crit Rev Food Sci Nutr 2017; 58:1108-1121. [DOI: 10.1080/10408398.2016.1241215] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yu-Mei Wu
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Zhi-Wei Wang
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Chang-Ying Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Cristina Nerín
- I3A, Department of Analytical Chemistry, University of Zaragoza, Campus Rio Ebro, Zaragoza, Spain
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36
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Janjarasskul T, Suppakul P. Active and intelligent packaging: The indication of quality and safety. Crit Rev Food Sci Nutr 2017; 58:808-831. [DOI: 10.1080/10408398.2016.1225278] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Theeranun Janjarasskul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Panuwat Suppakul
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies (CASAF, NRU-KU), Kasetsart University, Bangkok, Thailand
- Center for Intelligent Agro-Food Packaging (CIFP), College of Life Science and Biotechnology, Dongguk University — Seoul, Seoul, Republic of Korea
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37
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Gutiérrez TJ. Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 2017; 165:169-179. [DOI: 10.1016/j.carbpol.2017.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 10/20/2022]
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Abstract
Food packaging is an integral component of the global food supply chain, protecting food from dirt, chemical contaminants and microorganisms, and helping to maintain food quality during transport and storage. Much of this packaging relies on modern polymeric materials, which have been developed to help control the exposure of products to light, oxygen and moisture. These have the benefits of being lightweight, cost-effective, reusable, recyclable and resistant to chemical and physical damage. Although traditional polymeric materials can fulfill many of these requirements, efforts continue to maintain or improve packaging performance while reducing the use of raw materials, waste and costs. The use of nanotechnology to produce nanocomposite materials has great promise to improve the characteristics of food packaging, but many of the products are still in their infancy. Only a relatively small number of nanoenabled products have entered the market and many, but not all, occupy niche markets. This chapter briefly describes the areas where nanomaterials have been used in research and commercial products to improve mechanical and barrier properties and to create active and intelligent packaging materials. It also addresses the regulation of nanomaterials in food contact applications and migration when evaluating the safety of these materials.
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Affiliation(s)
- Susana Addo Ntim
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration 5001 Campus Drive College Park MD 20740 USA
| | - Gregory O. Noonan
- Center for Food Safety and Applied Nutrition, United States Food and Drug Administration 5001 Campus Drive College Park MD 20740 USA
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39
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Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. Edible Nanoemulsions as Carriers of Active Ingredients: A Review. Annu Rev Food Sci Technol 2017; 8:439-466. [PMID: 28125342 DOI: 10.1146/annurev-food-030216-025908] [Citation(s) in RCA: 133] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There has been growing interest in the use of edible nanoemulsions as delivery systems for lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and nutraceuticals, because of their unique physicochemical properties. Oil-in-water nanoemulsions consist of oil droplets with diameters typically between approximately 30 and 200 nm that are dispersed within an aqueous medium. The small droplet size usually leads to an improvement in stability, gravitational separation, and aggregation. Moreover, the high droplet surface area associated with the small droplet size often leads to a high reactivity with biological cells and macromolecules. As a result, lipid digestibility and bioactive bioavailability are usually higher in nanoemulsions than conventional emulsions, which is an advantage for the development of bioactive delivery systems. In this review, the most important factors affecting nanoemulsion formation and stability are highlighted, and a critical analysis of the potential benefits of using nanoemulsions in food systems is presented.
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Affiliation(s)
- Laura Salvia-Trujillo
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - Robert Soliva-Fortuny
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - M Alejandra Rojas-Graü
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - D Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
| | - Olga Martín-Belloso
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
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40
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Wang LF, Rhim JW. Grapefruit seed extract incorporated antimicrobial LDPE and PLA films: Effect of type of polymer matrix. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.066] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Stebbins ND, Moy MM, Faig JJ, Uhrich KE. Sugar-based poly (anhydride-ester) containing natural antioxidants and antimicrobials: Synthesis and formulation into polymer blends. J BIOACT COMPAT POL 2016. [DOI: 10.1177/0883911516664819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Thymol, a naturally occurring antioxidant and antimicrobial, is commonly researched for active packaging applications to deter food spoilage and bacterial growth. However, the high temperature necessary for processing often volatilizes the thymol, reducing its utility. To overcome this processing limitation, sugar-based poly(anhydride-esters) comprising thymol and compounds generally regarded as safe (succinic and tartaric acid) were successful prepared via mild solution polymerization methods. In vitro release studies demonstrated a sustained thymol release over 3 weeks at therapeutically relevant concentrations. Furthermore, the released thymol displayed antioxidant and antimicrobial activities as indicated by a 2,2-diphenyl-1-picrylhydrazyl radical scavenging and Kirby–Bauer disk diffusion assays, respectively. High-temperature melt blending with low-density polyethylene revealed that the chemical incorporation of thymol into a polymer backbone overcame volatility issues and maintained relevant bioactivity.
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Affiliation(s)
- Nicholas D Stebbins
- Department of Chemistry and Chemical Biology, Rutgers University, Piscataway, NJ, USA
| | - Michelle M Moy
- Department of Chemistry and Chemical Biology, Rutgers University, Piscataway, NJ, USA
| | - Jonathan J Faig
- Department of Chemistry and Chemical Biology, Rutgers University, Piscataway, NJ, USA
| | - Kathryn E Uhrich
- Department of Chemistry and Chemical Biology, Rutgers University, Piscataway, NJ, USA
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Abstract
Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. In this article, current applications of nanotechnology in food systems are briefly reviewed. Functionality and applicability of food-related nanotechnology are highlighted in order to provide a comprehensive view on the development and safety assessment of nanotechnology in the food industry. While food nanotechnology offers great potential benefits, there are emerging concerns arising from its novel physicochemical properties. Therefore, the safety concerns and regulatory policies on its manufacturing, processing, packaging, and consumption are briefly addressed. At the end of this article, the perspectives of nanotechnology in active and intelligent packaging applications are highlighted.
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Mlalila N, Kadam DM, Swai H, Hilonga A. Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3395-3407. [PMID: 27777446 PMCID: PMC5069252 DOI: 10.1007/s13197-016-2325-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2016] [Accepted: 08/25/2016] [Indexed: 12/23/2022]
Abstract
In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.
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Affiliation(s)
- Nichrous Mlalila
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Dattatreya M. Kadam
- ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), P.O. PAU, Ludhiana, Punjab 141 004 India
| | - Hulda Swai
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
| | - Askwar Hilonga
- Department of Materials Science and Engineering, Nelson Mandela African Institution of Science and Technology (NM-AIST), P.O. Box 447, Arusha, Tanzania
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Imran M, Revol-Junelles AM, Francius G, Desobry S. Diffusion of Fluorescently Labeled Bacteriocin from Edible Nanomaterials and Embedded Nano-Bioactive Coatings. ACS APPLIED MATERIALS & INTERFACES 2016; 8:21618-21631. [PMID: 27468125 DOI: 10.1021/acsami.6b04621] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of nano-biotechnology to improve the controlled release of drugs or functional agents is widely anticipated to transform the biomedical, pharmaceutical, and food safety trends. The purpose of the current study was to assess and compare the release rates of fluorescently labeled antimicrobial peptide nisin (lantibiotic/biopreservative) from liposomal nanocarriers. The elevated temperature, high electrostatic attraction between anionic bilayers and cationic nisin, larger size, and higher encapsulation efficiency resulted in rapid and elevated release through pore formation. However, acidic pH and optimal ethanol concentration in food simulating liquid (FSL) improved the stability and retention capacity of loaded drug. Thus, controlling various factors had provided partition coefficient K values from 0.23 to 8.78 indicating variation in nisin affinity toward encapsulating macromolecule or FSL. Interaction between nisin and nanoscale bilayer systems by atomic force (AFM) and transmission electron microscopy demonstrated membrane activity of nisin from adsorption and aggregation to pore formation. Novel nanoactive films with preloaded nanoliposomes embedded in biodegradable polymer revealed improved morphological, topographic, and roughness parameters studied by confocal microscopy and AFM. Pre-encapsulated nanoactive biopolymer demonstrated excellent retention capacity as drug carriers by decreasing the partition coefficient value from 1.8 to 0.66 (∼30%) due to improved stability of nanoliposomes embedded in biopolymer network.
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Affiliation(s)
- Muhammad Imran
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
- Department of Biosciences, COMSATS Institute of Information Technology , Park Road, Islamabad, Pakistan
| | - Anne-Marie Revol-Junelles
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
| | - Grégory Francius
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement , 405 Rue de Vandoeuvre, F-54600 Villers-lès-Nancy, France
| | - Stéphane Desobry
- Laboratoire d'Ingénierie des Biomolécules, ENSAIA-INPL, Université de Lorraine , 2 Avenue de la Forêt de Haye, 54505 Vandoeuvre-lès-Nancy Cedex, France
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45
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Souza VGL, Fernando AL. Nanoparticles in food packaging: Biodegradability and potential migration to food—A review. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.04.001] [Citation(s) in RCA: 125] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Harun-or-Rashid MD, Saifur Rahaman MD, Enamul Kabir S, Khan MA. Effect of hydrochloric acid on the properties of biodegradable packaging materials of carboxymethylcellulose/poly(vinyl alcohol) blends. J Appl Polym Sci 2015. [DOI: 10.1002/app.42870] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- M. D. Harun-or-Rashid
- Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission; Dhaka P.O. Box 3787 Bangladesh
- Department of Chemistry; Jahangirnagar University; Savar Dhaka Bangladesh
| | - M. D. Saifur Rahaman
- Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission; Dhaka P.O. Box 3787 Bangladesh
| | | | - Mubarak A Khan
- Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission; Dhaka P.O. Box 3787 Bangladesh
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Irkin R, Esmer OK. Novel food packaging systems with natural antimicrobial agents. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6095-111. [PMID: 26396358 PMCID: PMC4573172 DOI: 10.1007/s13197-015-1780-9] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/09/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.
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Affiliation(s)
- Reyhan Irkin
- />Engineering and Architecture Faculty, Food Engineering Department, Balikesir University, 10145 Balikesir, Turkey
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Diffusion modeling in polymer–clay nanocomposites for food packaging applications through finite element analysis of TEM images. J Memb Sci 2015. [DOI: 10.1016/j.memsci.2015.02.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Imran M, Klouj A, Revol-Junelles AM, Desobry S. Controlled release of nisin from HPMC, sodium caseinate, poly-lactic acid and chitosan for active packaging applications. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.040] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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