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Mizielińska M, Zdanowicz M, Tarnowiecka-Kuca A, Bartkowiak A. The Influence of Functional Composite Coatings on the Properties of Polyester Films before and after Accelerated UV Aging. MATERIALS (BASEL, SWITZERLAND) 2024; 17:3048. [PMID: 38998133 PMCID: PMC11242206 DOI: 10.3390/ma17133048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/16/2024] [Accepted: 06/17/2024] [Indexed: 07/14/2024]
Abstract
The aim of this study was to cover biopolymeric packaging films based on PLA/PHBV blend with a functional composite coating (to retain their ecological character) and to investigate their antimicrobial properties before and after UV irradiation. As an active coating, the carrier hydroxypropyl methyl cellulose (HPMC), as well as its modified form with Achillea millefolium L., Hippophae rhamnoides L., and Hypericum L. extract (E) and a combined system based on the extracts and nano-ZnO (EZ), was used to obtain active formulations. Additionally, film surface morphology (SEM, FTIR-ATR) and color (CIELab scale) analysis of the pre- and post-UV-treatment samples were performed. The results confirmed that the E and EZ-modified films exhibited antibacterial properties, but they were not effective against phage phi6. Q-SUN irradiation led to a decrease in the activity of E coating against Staphylococcus aureus, Pseudomonas syringae, and Candida albicans. In this case, the effectiveness of EZ against C. albicans at 24 h and 72 h UV irradiation decreased. However, the irradiation boosted the antiviral effectiveness of the EZ layer. SEM micrographs of the film surface showed that UV treatment did not significantly influence the native film morphology, but it had an impact on the coated film. FTIR analysis results showed that the coatings based on HPMC altered the IR absorption of the nonpolar groups of the biopolyester material. The applied coatings only marginally affected film color changes and increased their yellowness after UV irradiation, whereas a composite layer of nano-ZnO limited these changes.
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Affiliation(s)
| | | | | | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (M.M.); (M.Z.); (A.T.-K.)
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2
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Thivya P, Gururaj PN, Reddy NBP, Rajam R. Recent advances in protein-polysaccharide based biocomposites and their potential applications in food packaging: A review. Int J Biol Macromol 2024; 268:131757. [PMID: 38657934 DOI: 10.1016/j.ijbiomac.2024.131757] [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: 12/18/2023] [Revised: 04/09/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
This review addresses the current trend of replacing petroleum-based polymers in food packaging with bio-based alternatives, specifically focusing on proteins and polysaccharides. While these biopolymers exhibit excellent film-forming properties and are abundant in nature, their individual use in packaging lacks ideal plastic-like characteristics, especially in terms of mechanical and barrier properties. A recent solution involves the formulation of biocomposites through the reinforcement of one biopolymer with another (e.g., protein with a polysaccharide), significantly enhancing the physical, mechanical, and barrier properties of packaging materials. The review concentrates on the integration of proteins and polysaccharides in biocomposite materials, emphasizing their potential applications in active and intelligent food packaging systems. It covers sources, manufacturing methods, interaction mechanisms, recent developments, perspectives, and opportunities. The exploration extends to practical implementations of these biocomposites in enhancing food quality, safety, and shelf life-a green technological approach contributing to the reduction of food waste and loss.
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Affiliation(s)
- P Thivya
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Krishnankoil, Virudhunagar, Tamilnadu, India.
| | - P N Gururaj
- Department of Food Science and Technology, Hamelmalo Agricultural College, Hamelmalo, Zoba-Anseba, Eritrea
| | - N Bhanu Prakash Reddy
- Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management, (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | - R Rajam
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Virudhunagar 626126, Tamilnadu, India
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3
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Taheri-Yeganeh A, Ahari H, Mashak Z, Jafari SM. Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion. Food Chem X 2024; 21:101217. [PMID: 38426072 PMCID: PMC10901912 DOI: 10.1016/j.fochx.2024.101217] [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: 11/28/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 03/02/2024] Open
Abstract
This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s-1‧Pa-1‧m-1) and 5.25 to 4.70 (meq/kgO2), respectively. In addition, the strength and flexibility of halochromic film reached 0.7 MPa and 56 % compared to Gel film (0.62 MPa, and 46.96 %). Most importantly, the color changes of the smart film from cherry/pink to yellow/brown, which were proportional to the color changes of the anthocyanin solution at different pHs, were able to monitor the shrimp freshness and spoilage at room (20 °C) and refrigerated (4 °C) temperature for 14 days.
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Affiliation(s)
- Alireza Taheri-Yeganeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Zohreh Mashak
- Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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4
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Torrres-Giner S, Chiralt A, González-Martínez C. Circular Bioeconomy: Novel Processes and Materials for Food Preservation. Foods 2023; 12:4341. [PMID: 38231874 DOI: 10.3390/foods12234341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Food preservation is a set of procedures and resources aimed at blocking the action of external and internal agents that may alter the original characteristics of food [...].
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Affiliation(s)
- Sergio Torrres-Giner
- University Institute of Food Engineering-FoodUPV, Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Chiralt
- University Institute of Food Engineering-FoodUPV, Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
| | - Chelo González-Martínez
- University Institute of Food Engineering-FoodUPV, Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
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5
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Perera KY, Jaiswal AK, Jaiswal S. Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications. Foods 2023; 12:2422. [PMID: 37372632 DOI: 10.3390/foods12122422] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers-such as starch, chitosan, carrageenan, polylactic acid, etc.-have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.
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Affiliation(s)
- Kalpani Y Perera
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Amit K Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging and Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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6
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Sadi A, Ferfera-Harrar H. Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests. Int J Biol Macromol 2023; 242:124964. [PMID: 37247593 DOI: 10.1016/j.ijbiomac.2023.124964] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/31/2023]
Abstract
Multifunctional food packaging films were produced from crosslinked carboxymethyl cellulose/gelatin (CMC/Ge) bio-nanocomposites incorporated with Ge-montmorillonite (OM) nanofiller, anthocyanins (ATH) from red cabbage as colorimetric pH-indicator, and pistacia leaves extract (PE) as active agent. The influence of additives on the structural, physical, and functional properties of the films was investigated. The results showed that ATH and PE caused color alteration and reduced transparency. However, they improved the UV light barrier ability by 98 %, with less impact from OM, despite its well-dispersed state in the matrix. Increasing PE content in the bio-nanocomposite films caused an increase in compactness and surface roughness, reduction in moisture content (15.10-12.33 %), swelling index (354.55-264.58 %), surface wettability (contact angle 80.1-92.49°), water vapor permeability (7.37-5.69 × 1010 g m-1s-1Pa-1), and nano-indentation mechanical parameters, without affecting the thermal stability. ATH-included films demonstrated color pH-sensitivity with improved ATH color stability through the ATH-Al3+ chelates formation. PE-added films exhibited effective antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, reaching 93 % of inhibition, and antimicrobial properties with biocidal effects for PE-rich film. The shrimp spoilage test showed that the T-1.5PE film offered the strongest active intelligent response. The CMC/Ge-based bio-nanocomposite films endowed with antioxidant/antimicrobial properties and colorimetric pH-sensitivity have promising potential for food packaging application.
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Affiliation(s)
- Amina Sadi
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria
| | - Hafida Ferfera-Harrar
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
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7
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M R S, K M R, S B, A B H, Vishwanath PM, Syed A, Eswaramoorthy R, Amachawadi RG, Shivamallu C, Chattu VK, Majani SS, Kollur SP. Pectin/PVA and pectin-MgO/PVA films: Preparation, characterization and biodegradation studies. Heliyon 2023; 9:e15792. [PMID: 37180894 PMCID: PMC10173609 DOI: 10.1016/j.heliyon.2023.e15792] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023] Open
Abstract
There is a great demand to replace non-renewable materials with eco-friendly renewable materials for many applications in recent times. In the present study, such an attempt was made to substitute synthetic polymer-based films used for food packaging applications with films prepared out of renewable materials derived from waste. The pectin/polyvinyl alcohol (PP) and pectin-MgO/polyvinyl alcohol (PMP) films were prepared and characterized to ascertain their suitability for packaging applications. To improve the mechanical strength and thermal stability of films, MgO nanoparticles were incorporated in situ into the polymer matrix. The pectin used in the study was extracted from citrus fruit peel. The prepared nanocomposite films were evaluated for physico-mechanical properties, water contact angle, thermal stability, crystallinity, morphology, compositional purity and biodegradability. The elongation at break for PP film was 42.24% and for PMP film it was 39.18%. Also, the ultimate modulus in terms of MPa for PP film was 6.8 and for PMP it was 7.9. So, it was found that PMP films have better ductility and modulus than PP films due to the presence of MgO nanoparticles. The spectral studies confirmed the compositional purity of the prepared films. The biodegradation studies revealed that both films could be degraded at ambient conditions at appreciable time span, suggesting them to be a better choice as an environmentally friendly food packaging material.
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Affiliation(s)
- Suhasini M R
- Department of Chemistry, Sri Jayachamarajendra College of Engineering, JSS Science and Technology University, Mysuru - 570 006, Karnataka, India
| | - Rajeshwari K M
- Department of Chemistry, Sri Jayachamarajendra College of Engineering, JSS Science and Technology University, Mysuru - 570 006, Karnataka, India
| | - Bindya S
- Department of Chemistry, Sri Jayachamarajendra College of Engineering, JSS Science and Technology University, Mysuru - 570 006, Karnataka, India
- Corresponding author.
| | - Hemavathi A B
- Department of Polymer Science and Technology, Sri Jayachamarajendra College of Engineering, JSS Science and Technology University, Mysuru - 570 006, Karnataka, India
| | - Prashant M. Vishwanath
- Centre for Excellence in Molecular Biology and Regenerative Medicine, Department of Biochemistry, JSS Medical College, JSS Academy of Higher Education and Research, Mysore 570 015, Karnataka, India
| | - Asad Syed
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Rajalakshmanan Eswaramoorthy
- Department of Prosthodontics, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai - 600 077, Tamil Nadu, India
| | - Raghavendra G. Amachawadi
- Department of Clinical Sciences, College of Veterinary Medicine, Kansas State University, Manhattan, KS, 66506-5606, USA
| | - Chandan Shivamallu
- Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher Education and Research, Myuru-570015, Karnataka, India
- Corresponding author.
| | - Vijay Kumar Chattu
- Department of Occupational Science and Occupational Therapy, University of Toronto, Toronto, Ontario, Canada
- Department of Community Medicine, Faculty of Medicine, Datta Meghe Institute of Medical Sciences, Wardha 442107, India
| | - Sanjay S. Majani
- School of Physical Sciences, Amrita Vishwa Vidyapeetham, Mysuru Campus, Mysuru - 570 026, Karnataka, India
| | - Shiva Prasad Kollur
- School of Physical Sciences, Amrita Vishwa Vidyapeetham, Mysuru Campus, Mysuru - 570 026, Karnataka, India
- Corresponding author.
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8
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Sharaby MR, Soliman EA, Abdel-Rahman AB, Osman A, Khalil R. Novel pectin-based nanocomposite film for active food packaging applications. Sci Rep 2022; 12:20673. [PMID: 36450774 PMCID: PMC9712656 DOI: 10.1038/s41598-022-25192-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Novel pectin-based films reinforced with crystalline nanocellulose (CNC) and activated with zinc oxide nanoparticles (ZnO NPs) were prepared by solvent-casting method. Film ingredients enhanced UV-blocking, thermal, and antibacterial properties of active films against well-known foodborne pathogens. Optimal active films exhibited higher mechanical, water vapor barrier properties compared to pristine pectin films. SEM confirmed the even distribution of CNC and ZnO NPs in pectin matrix and their interactions were proven using FTIR. Wrapping hard cheese samples artificially contaminated with Staphylococcus aureus and Salmonella enterica with the ternary nanocomposite film at 7 °C for 5 days significantly reduced the total population counts by at least 1.02 log CFU/g. Zn2+ migrating to wrapped cheese samples was below the specific limit (5 mg/kg), confirming their safety for food contact. Overall, ZnO/CNC/pectin nanocomposite films represent promising candidates for active food packaging as safe, eco-friendly alternatives for synthetic packaging materials.
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Affiliation(s)
- Muhammed R Sharaby
- Basic and Applied Sciences (BAS) Institute, Egypt-Japan University of Science and Technology (E-JUST), New Borg El-Arab City, Alexandria, 21934, Egypt.
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria, 21511, Egypt.
| | - Emad A Soliman
- Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute (ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria, 21934, Egypt
| | - Adel B Abdel-Rahman
- Department of Electronics and Communications Engineering, Egypt-Japan University of Science and Technology, New Borg El-Arab City, Alexandria, 21934, Egypt
| | - Ahmed Osman
- Basic and Applied Sciences (BAS) Institute, Egypt-Japan University of Science and Technology (E-JUST), New Borg El-Arab City, Alexandria, 21934, Egypt
- Department of Biochemistry, Faculty of Science, Ain Shams University, Cairo, Egypt
| | - Rowaida Khalil
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria, 21511, Egypt
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9
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Belwal T, Cravotto C, Ramola S, Thakur M, Chemat F, Cravotto G. Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods 2022; 11:foods11060798. [PMID: 35327221 PMCID: PMC8947495 DOI: 10.3390/foods11060798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/28/2022] [Accepted: 03/08/2022] [Indexed: 01/18/2023] Open
Abstract
Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.
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Affiliation(s)
- Tarun Belwal
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
| | - Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Sudipta Ramola
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida 201303, India;
| | - Farid Chemat
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
- World-Class Research Center “Digital Biodesign and Personalized Healthcare”, Sechenov First Moscow State Medical University, 119146 Moscow, Russia
- Correspondence: ; Tel.: +39-011-670-7183; Fax: +39-011-670-7162
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10
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Perera KY, Jaiswal S, Jaiswal AK. A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging. Food Chem 2021; 376:131912. [PMID: 34971895 DOI: 10.1016/j.foodchem.2021.131912] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 12/01/2021] [Accepted: 12/18/2021] [Indexed: 01/21/2023]
Abstract
With an increasing demand for a novel, eco-friendly, high-performance packaging material "bio-nanocomposites" has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the multifunctional properties of the bio-nanocomposite materials, has the potential to improve the quality and safety of the food together with no /or fewer negative impact on the environment. However, more studies need to be performed on bio-nanocomposite materials to determine the migration levels and formulate relevant legislation.
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Affiliation(s)
- Kalpani Y Perera
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
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11
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Gumienna M, Górna B. Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins. Molecules 2021; 26:3735. [PMID: 34207426 PMCID: PMC8234186 DOI: 10.3390/molecules26123735] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 12/20/2022] Open
Abstract
Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.
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Affiliation(s)
- Małgorzata Gumienna
- Laboratory of Fermentation and Biosynthesis, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
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12
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Velásquez P, Bustos D, Montenegro G, Giordano A. Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films. Molecules 2021; 26:984. [PMID: 33673385 PMCID: PMC7918079 DOI: 10.3390/molecules26040984] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/09/2021] [Accepted: 02/09/2021] [Indexed: 01/10/2023] Open
Abstract
Extracts rich in bioactive compounds added to edible films have allowed the development of active packaging that increases the shelf life of food. However, it is necessary to search for solvents that are nontoxic and not harmful to the environment, with natural deep eutectic solvents (NADES) being an attractive and easily synthesized alternative. This research aimed to design NADES by lyophilization to be used in the extraction of anthocyanins from the Chilean Luma chequen (Molina) A. Gray berry, and subsequently adding them to the matrix of edible ƙ-carrageenan films. For this purpose, ultrasound-assisted extraction (UAE) was used and the anthocyanin content was evaluated with the pH differential method. The antioxidant capacity of extracts was determined by DPPH assay and the antibacterial capacity by diffusion agar tests. The results obtained indicate that the designed NADES are efficient at extracting anthocyanins, reaching concentrations between 81.1 and 327.6 mg eq cyanidin 3-glucoside/100 g dw of L. chequen (Molina) A. Gray. The extracts reached inhibition diameters between 5 and 34 mm against Escherichia coli, Staphylococcus aureus, and Salmonella typhi strains. Once the extracts were incorporated into ƙ-carrageenan films, active edible films with antioxidant and antibacterial capacities were obtained.
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Affiliation(s)
- Patricia Velásquez
- Departamento de Química Inorgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.V.); (D.B.)
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile;
| | - Daniela Bustos
- Departamento de Química Inorgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.V.); (D.B.)
| | - Gloria Montenegro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile;
| | - Ady Giordano
- Departamento de Química Inorgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.V.); (D.B.)
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