A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

Improving the hydrophobic nature of biopolymer based edible packaging film: A review

Biopolymer-based polymer compounds mainly protein and polysaccharide are commonly used in biodegradable packaging. Gelatin, cellulose, starch, chitosan, pectin, and alginate are widely used for producing biodegradable packaging films because of their nontoxicity and safety. However, some drawbacks need to be solved before employing them in food packaging, such as inappropriate wettability, low barrier properties, low mechanical properties and high moisture sensitivity. To overcome the hurdle, film-surface modifications with hydrophobic agents improve oxygen and carbon dioxide permeation while reducing moisture permeability. Some of the method used in tuning hydrophobicity is plasma treatment and coating, high pressure processing, electrospinning, etc. Additionally, hydrophobic coatings are applied on the inner surfaces of packaging films to minimize water losses, prevent leakages, and reduce spoilage and contamination of food. This article discusses the various methodologies in improving hydrophobicity for biodegradable packaging films by introducing hydrophobic agents and other active constituents to increase their functioning and intelligence.

Functionalized Gelatin Electrospun Nanofibrous Membranes in Food Packaging: Modification Strategies for Fulfilling Evolving Functional Requirements

Gelatin, known for its excellent biocompatibility, strong aggregative properties, and low cost, has been extensively investigated as a promising material for food packaging. Among various fabrication methods, electrospinning stands out due to its simplicity, cost-effectiveness, high process controllability, and ability to produce nanofiber membranes with enhanced properties. This review provides a comprehensive overview of the sources, properties, and applications of gelatin, along with the fundamental principles of electrospinning and its applications in food packaging. Additionally, the common types of electrospinning techniques used in food packaging are also covered. In recent years, increasing research efforts have focused on gelatin-based electrospun nanofiber membranes for food packaging applications. The functionalization of electrospinning gelatin-based nanofiber membrane was realized by incorporating various active substances or combining it with other techniques, fulfilling the new requirements of food packaging. In this review, gelatin-based electrospun nanofiber membranes for food packaging applications are overviewed, with a particular emphasis on various types of modifications for the membranes aimed at meeting diverse application demands. Finally, the future perspectives and challenges in the research of gelatin-based electrospun nanofiber membranes for food packaging are discussed.

Fabrication of nutritional edible bowls with wheat bran, multigrain powder, refined flour, flax seed powder, fenugreek essential oil, and jaggery

BACKGROUND

The recycling or decomposition of plastic waste poses challenges due to its non-organic nature. As a consequence of the unregulated production of plastic goods, a substantial quantity of plastic garbage has been generated. There is an increasing demand for sustainable substitutes for synthetic petrochemical-derived plastic products. The utilization of cake molds made from plastic materials has become increasingly prevalent and they have become widely employed household items. Bio-based bowls have the potential to serve as viable alternatives to their plastic counterparts. This study involved the fabrication of a bio-based healthy edible bowl mold using natural ingredients, including multigrain flour, refined flour (maida), jaggery, flaxseed, and fenugreek essential oil. A nutrient-rich edible bowl was developed by using different weight percentages (ranging from 0% to 10%) of wheat bran (WB).

RESULT

The addition of WB to the nutritious bowl resulted in the lowest levels of water absorption and oil absorption compared with the control group. The enhanced nutritional bowl demonstrated notable antioxidant activity. The inclusion of wheat bran resulted in a further enhancement of antioxidant action, with an approximate increase of 28% observed. The protein value of the nutritious bowl came to be 13.17 g/0.1 kg of protein. It was also revealed from an early soil degradation test that the bowl that was created exhibited biodegradability.

CONCLUSION

The findings of this study offer a potentially viable method for developing a more sustainable substitute for cake molds/bowls made from plastic materials. © 2024 Society of Chemical Industry.

Preparation of whey protein-chitosan edible coating modulated by cold plasma and its effect on quality and metabolites of chilled beef

The stability, safety, and sustainability of food preservation coatings have garnered increasing attention, with cold plasma modification emerging as an environmentally friendly alternative. This study developed a cold plasma (CP)-treated 1 % (w/v) whey protein isolate (WPI)/carboxymethyl chitosan (CMCS) coating (mass ratio 1:1) (CPW). The effects of CP treatment were investigated through particle size and zeta potential analyses. Further characterization using intrinsic fluorescence, confocal laser microscopy, and Fourier-transform infrared spectroscopy revealed the impact of CP treatment on WPI-CMCS polymer binding and stability within pH 4-6. Applied to beef preservation, CPW significantly inhibited color deterioration, delayed increases in TVB-N and TBARS levels, reduced total microbial counts, and maintained favorable texture properties during 4 °C storage (p < 0.05). Combined LC/MS and GC/MS analyses demonstrated that CPW treatment effectively reduced critical deterioration markers: lipid peroxidation products (13-L-hydroperoxylinoleic acid, 9(S)-HPODE, 9,10-DHOME) and protein degradation products (L-glutamic acid, L-arginine, L-phenylalanine), while regulating energy metabolism metabolites (citric acid, lactic acid). These findings indicate that CPW maintains beef quality by modulating energy metabolism, lipid peroxidation, and protein degradation pathways. This study demonstrates that CP modification enhances WPI-CMCS composites binding and stability, positioning CPW as a safe, green, and effective preservation coating with promising application prospects for chilled beef preservation, which has the potential to replace traditional chemical synthetic preservatives and mitigate the environmental pollution caused by non-biodegradable packaging.

Biodegradable composite films of barley fibers for food packaging applications: A review

The conventional food packaging is creating a significant cause of environmental hazards, posing challenges in disposal and recycling. Lignocellulose fibers possess remarkable biodegradable properties and can be modified or blended with other polymers. Thus, using lignocellulose biocomposite films derived from barley, a renewable source can mitigate and potentially transform into sustainable, innovative packaging material in the food sectors. Hence, this review focuses on barley lignocellulose fibers incorporated into different film matrix phases, showing promising enhanced mechanical, and functional properties. Barley biocomposites provide the necessary protective functions to replace traditional plastic for food packaging applications and that could reduce the negative effects on the environment. In addition, we highlighted various recently developed barley lignocellulose-based biocomposite films for a variety of food packaging applications. Furthermore, an overview of the environmental impact of plastic pollution and its effects on ecological niches has been emphasized. Additionally, aspects of different sustainable goals (SDGs 9, 12, 13) are discussed. Based on the existing research gaps, this article is concluded with the challenges and discussed further perspectives of biocomposites enriched with barley lignocellulose fibers.

Nano-edible coatings for quality enhancement and shelf-life extension of fruits and vegetables

In developing countries, significant fruit and vegetable losses stem from inadequate storage and mishandling during harvest. Employing edible coatings on agricultural products offers an alternative method to reduce these losses as it aids in controlling the flow of moisture and gases between the product and its immediate environment. A significant benefit of applying edible films and coatings to agricultural produce is the incorporation of active components to the biopolymer matrix, which can be consumed together with the food, improving its nutritional and sensory appeal as well as its safety. Producing edible coatings at the nanoscale level has become more prevalent since the introduction of nanotechnology. By decreasing the coating particles to a nanometric scale of 1 to 100 nanometers, nanotechnology offers an innovative approach for producing new edible coatings. Such nanomaterials exhibit unique and improved characteristics of slowing ripening and decay of fruit and have additional advantages like affordability, convenience of application, and use of natural ingredients. The primary objective of incorporating edible coatings with nanoparticles is to improve the mechanical and barrier qualities of the biopolymer. Despite the tremendous advancements in nutritional nanotechnology, little is known about the toxicity of nanomaterials and due to their potential for toxicity, nanomaterials require more characterization and strict regulations to be incorporating them along with food. This review provides a comprehensive understanding of nanocoatings, including its synthesis and application for fruits and vegetables quality enhancement and shelf-life extension.

Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses-A Narrative Review

Polyphenols (PPs) are recognized as bioactive compounds and antimicrobial agents, playing a critical role in enhancing food safety, preservation, and extending shelf life. The antimicrobial effectiveness of PPs has different molecular and biological reasons, predominantly linked to their hydroxyl groups and electron delocalization, which interact with microbial cell membranes, proteins, and organelles. These interactions may reduce the efficiency of metabolic pathways, cause destructive damage to the cell membrane, or they may harm the proteins and nucleic acids of the foodborne bacteria. Moreover, PPs exhibit a distinctive ability to form complexes with metal ions, further amplifying their antimicrobial activity. This narrative review explores the complex and multifaceted interactions between PPs and foodborne pathogens, underlying the correlation of their chemical structures and mechanisms of action. Such insights shed light on the potential of PPs as innovative natural preservatives within food systems, presenting an eco-friendly and sustainable alternative to synthetic additives.

H2O2-generating casein hydrogels used in food packaging: Rapid photocrosslinking and antimicrobial activity

Food safety caused by microbial contamination is an important problem that is difficult to solve for the food industry. In this study, a photocurable CFT hydrogel material is prepared by photocrossing casein with the flavin mononucleotide/sodium persulfate system, while flavin mononucleotide and tryptophan are used as photocatalysts to generate hydrogen peroxide (H2O2) for the inactivation of food pathogenic microorganisms. The CFT hydrogel demonstrated rapid gelation (<3 min), robust mechanical properties (1775 Pa), efficient H2O2 production (75 µM), and favorable biocompatibility. The CFT hydrogel could sterilize Gram-positive bacteria and Gram-negative bacteria after light irradiation, with sterilization rates exceeding 98 %. In addition, the CFT hydrogel showed great antibacterial activity to reduce E. coli on the surface of cherry tomatoes by 1.2 log. These unique properties make the CFT hydrogel a promising material for food preservation.

Antimicrobial nanoparticle-containing food packaging films for controlling Listeria spp.: An overview

Bacteria of the genus Listeria are ubiquitous in nature and are found in various food products and food processing facilities. The species Listeria monocytogenes is a food-borne pathogen that causes listeriosis with a high fatality rate. For the prevention and control of listeriosis, the identification of effective antilisterial compounds is desirable. The number of investigations on nanoparticles (NPs) with antimicrobial activity has increased in recent years. In this context, green nanotechnology is a field of science that focuses on the synthesis of NPs through biological pathways using a wide range of microorganisms and plant extracts, which has led to the biofabrication of novel antimicrobial agents that have demonstrated remarkable potential against pathogenic bacteria. In this review, in vitro studies of the inhibitory action of antimicrobial NPs obtained by green biosynthesis, including silver, gold, zinc, zinc oxide, copper, palladium, and selenium NPs, on the growth of Listeria spp. were comprehensively summarized. This review mainly highlights antimicrobial NPs in biopolymer films against L. monocytogenes. Furthermore, studies on NPs in biopolymer-based functional food packaging films against L. monocytogenes are listed. Finally, safety considerations are indicated. This review provides an overview of the antilisterial activity of bio-based antimicrobial NPs and the potential of nanotechnology as an innovative technology for the development of food packaging films containing antimicrobial NPs to control Listeria spp.

Natural biopolymers in edible coatings: Applications in food preservation

Edible coatings are revolutionizing food preservation by offering a sustainable and effective solution to key industry challenges. Made from natural biopolymers such as proteins, polysaccharides, and lipids, these coatings form a thin, edible layer on food surfaces. This barrier reduces moisture loss, protects against oxidative damage, and limits microbial growth, thereby extending shelf life while preserving food quality. Enhanced with natural additives like essential oils and antioxidants, these coatings offer antimicrobial benefits and contribute to health. Applications span from fresh produce, where they control respiration and moisture, to meat, dairy, and bakery products, maintaining sensory and nutritional properties. Innovations in coating technologies-such as composite materials, nano-emulsions, and bio-nanocomposites-are improving their mechanical strength, barrier properties, and compatibility with other preservation methods like modified atmosphere packaging. Although challenges remain in cost, consumer acceptance, and regulation, edible coatings represent a significant stride towards sustainable food systems and reduced dependence on synthetic packaging.

Food packaging solutions in the post-per- and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio-based alternatives

Food packaging (FP) is essential for preserving food quality, safety, and extending shelf-life. However, growing concerns about the environmental and health impacts of conventional packaging materials, particularly per- and polyfluoroalkyl substances (PFAS) and microplastics, are driving a major transformation in FP design. PFAS, synthetic compounds with dual hydro- and lipophobicity, have been widely employed in food packaging materials (FPMs) to impart desirable water and grease repellency. However, PFAS bioaccumulate in the human body and have been linked to multiple health effects, including immune system dysfunction, cancer, and developmental problems. The detection of microplastics in various FPMs has raised significant concerns regarding their potential migration into food and subsequent ingestion. This comprehensive review examines the current landscape of FPMs, their functions, and physicochemical properties to put into perspective why there is widespread use of PFAS and microplastics in FPMs. The review then addresses the challenges posed by PFAS and microplastics, emphasizing the urgent need for sustainable and bio-based alternatives. We highlight promising advancements in sustainable and renewable materials, including plant-derived polysaccharides, proteins, and waxes, as well as recycled and upcycled materials. The integration of these sustainable materials into active packaging systems is also examined, indicating innovations in oxygen scavengers, moisture absorbers, and antimicrobial packaging. The review concludes by identifying key research gaps and future directions, including the need for comprehensive life cycle assessments and strategies to improve scalability and cost-effectiveness. As the FP industry evolves, a holistic approach considering environmental impact, functionality, and consumer acceptance will be crucial in developing truly sustainable packaging solutions.

Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation

Synthetic packaging materials offer cost efficiency and performance but pose environmental risks. This study explores sustainable alternatives by developing k-carrageenan (KC) films functionalized with curcumin, using solid dispersions (SDs) to improve curcumin's compatibility, addressing the challenge of incorporating hydrophobic functionalities into hydrophilic film matrices. Films with varying curcumin content (1-20 wt%; KC1-KC20) were compared to a base film without curcumin (KC0) regarding water solubility, vapor permeability, water contact angle, and tensile properties. Compared to KC0, KC10 (10 % curcumin-SDs) exhibited improved water resistance, with solubility decreasing from 82.89 % to 77.18 %, while maintaining vapor permeability (2.96 × 10-10 g·m/s·m2·Pa). KC10 demonstrated enhanced tensile properties, with a 12.51 % increase in tensile modulus (241.47 MPa), a 3.86 % increase in stress at break (3.50 MPa), and a 4.42 % increase in strain at break (2.36 %). Furthermore, it exhibited potent antioxidant activity without releasing curcumin into a simulated fatty medium (non-migratory active protection mechanism), effectively preserving olive oil by limiting lipid oxidation to a peroxide value (PV) of 14 mEq. O2/kg oil, compared to 20 mEq. O2/kg oil in unprotected samples under accelerated conditions. It demonstrated significant antimicrobial activity with bacterial reductions of 95.4 % (Escherichia coli) and 90.6 % (Listeria monocytogenes), surpassing KC0. In conclusion, k-carrageenan films functionalized with curcumin SDs are promising and sustainable alternatives to synthetic packaging materials.

Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions

Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 μL/mL PEO, 18.4 μg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 μg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods.

Polysaccharide-Based Packaging Coatings and Films with Phenolic Compounds in Preservation of Fruits and Vegetables-A Review

Considerable interest has emerged in developing biodegradable food packaging materials derived from polysaccharides. Phenolic compounds serve as natural bioactive substances with a range of functional properties. Various phenolic compounds have been incorporated into polysaccharide-based films and coatings for food packaging, thereby enhancing product shelf life by mitigating quality degradation due to oxidation and microbial growth. This review offers a comprehensive overview of the current state of polysaccharide-based active films and coatings enriched with phenolic compounds for preserving fruits and vegetables. The different approaches for the addition of phenols to polysaccharides-based packaging materials are discussed. The modifications in film properties resulting from incorporating polyphenols are systematically characterized. Then, the application of these composite materials as protectants and intelligent packaging in fruit and vegetables preservation is highlighted. In future, several points, such as the preservative mechanism, safety evaluation, and combination with other techniques along the whole supply chain could be considered to design polyphenol-polysaccharides packaging more in line with actual production needs.

Sustainable Design and Evaluation of Children's Food Packaging from the Perspective of Buyers' Preferences

Consumer behavior is one of the key factors influencing product sales, especially in food packaging design, where green, organic, sustainable, and human-centered designs are more effective in promoting food sales. This paper aims to develop a sustainability evaluation method for children's food packaging. The study first explores the theoretical foundations of sustainability, establishing a systematic set of quantitative indicators and evaluation criteria. Based on this framework, the research gathers consumption behavior, rating data from 250 parents of various ages, professions, and income backgrounds. Using the CRITIC model, the study performs dimensionless processing and detailed quantitative evaluation of the indicators' comparability, contradictions, and information content to allocate weights for the sustainability evaluation metrics. Furthermore, the MABAC model is applied to construct a weighted decision matrix and boundary approximation area, ranking the sustainability of 20 representative children's food packaging design schemes (S1-S20). The results show that Scheme S1, after calculation using the CRITIC-MABAC model, has a total distance of 0.214 from the boundary approximation area, exhibiting the smallest deviation from the ideal solution across multiple evaluation criteria and achieving the best overall performance. Building on the optimal Scheme S1, this study comprehensively considers key elements such as eco-friendliness, safety, functionality, and educational value in the optimization of a sustainable design for children's fruit puree packaging. The research validates the practicality and effectiveness of the quantitative model through the sustainable design and evaluation of children's food packaging from a consumer behavior perspective, promoting sustainability design and optimization in the children's food packaging sector.

Biodegradable Food Packaging Films Using a Combination of Hemicellulose and Cellulose Derivatives

This study aims to develop biodegradable films by combining hemicellulose B (HB) with methylcellulose (MC) and carboxymethyl cellulose (CMC) at two mass ratios, HB/MC 90/10 and HB/CMC 60/40. The effect of plasticizers, glycerol (GLY) and polyethylene glycol (PEG), on these films' mechanical and physicochemical properties was also investigated. Results showed that the film thickness increased with the addition of GLY and PEG. Moisture content was lower in plasticized films, possibly contributing to better storage. Plasticizers also induced more pronounced color changes, intensifying the lightness and yellowness. Physical attributes such as peel ability, foldability, and transparency were also noticeably improved, particularly in films with higher GLY and PEG concentrations. Additionally, plasticizers enhanced the mechanical properties more significantly in the HB/CMC films, as evidenced by improved tensile stress, elongation at break, elastic modulus, and toughness. However, oxygen and water vapor permeabilities, two of the most critical factors in food packaging, were reduced in the HB/MC films with plasticizers compared to the HB/CMC counterparts. The findings of this study bear significant implications for developing sustainable packaging solutions using hemicellulose B isolated from agricultural material processing waste. These biopolymer-based films, in conjunction with biobased plasticizers, such as glycerol biopolymer, can help curtail our reliance on conventional plastics and alleviate the environmental impact of plastic waste.

Ingestion of chitosan-starch blends: Effect on the survival of supralittoral amphipods

Sandy beach ecosystems are particularly affected by plastic pollution. Supralittoral amphipods are important components of the food web in sandy beaches and their ability to ingest microplastics and bioplastics has been assessed. Chitosan, a polysaccharide obtained by deacetylation of chitin, the second most abundant polymer in the world, represents an interesting component to produce novel bioplastics in combination with other biopolymers like starch. Here, the possibility of ingesting chitosan-starch blends and the possible effects on the amphipod Talitrus saltator were investigated. Groups of adult individuals were fed with sheets containing mixtures of chitosan and starch in different percentages for 7 and 14 days. The results showed that chitosan ingestion is dependent on the percentage of starch present in the mixture. Moreover, FTIR analyses of both sheets and faecal pellets after consumption show that chitosan is not digested. Furthermore, the survival rate of amphipods fed with a mixture of chitosan and starch decreases after one week compared to the control groups (100 % starch and paper), and drops drastically to 0 % after two weeks the experiment began. In addition, consumption of 100 % chitosan is negligible. Therefore, the results of the experimental observations evidenced that chitosan is avoided as food resource and its consumption significantly affects the survival capacity of T. saltator. It is emphasized that the release of mixtures of chitosan and starch into the marine environment appears to be dangerous for littoral amphipods.

Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review

The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.

Bio-Based and Biodegradable Polymeric Materials for a Circular Economy

Nowadays, plastic contamination worldwide is a concerning reality that can be addressed with appropriate society education as well as looking for innovative polymeric alternatives based on the reuse of waste and recycling with a circular economy point of view, thus taking into consideration that a future world without plastic is quite impossible to conceive. In this regard, in this review, we focus on sustainable polymeric materials, biodegradable and bio-based polymers, additives, and micro/nanoparticles to be used to obtain new environmentally friendly polymeric-based materials. Although biodegradable polymers possess poorer overall properties than traditional ones, they have gained a huge interest in many industrial sectors due to their inherent biodegradability in natural environments. Therefore, several strategies have been proposed to improve their properties and extend their industrial applications. Blending strategies, as well as the development of composites and nanocomposites, have shown promising perspectives for improving their performances, emphasizing biopolymeric blend formulations and bio-based micro and nanoparticles to produce fully sustainable polymeric-based materials. The Review also summarizes recent developments in polymeric blends, composites, and nanocomposite plasticization, with a particular focus on naturally derived plasticizers and their chemical modifications to increase their compatibility with the polymeric matrices. The current state of the art of the most important bio-based and biodegradable polymers is also reviewed, mainly focusing on their synthesis and processing methods scalable to the industrial sector, such as melt and solution blending approaches like melt-extrusion, injection molding, film forming as well as solution electrospinning, among others, without neglecting their degradation processes.

Preparation and Characterization of Cellulose/Silk Fibroin Composite Microparticles for Drug-Controlled Release Applications

Microparticles derived from biomaterials are becoming increasingly popular for application in drug delivery systems. In this study, the water-in-oil (W/O) emulsification-diffusion method was used to create cellulose (C), silk fibroin (SF), and C/SF composite microparticles. We then observed the morphology of all obtained microparticles using scanning electron microscopy (SEM), evaluated their functional groups using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), and conducted thermogravimetric analysis using a thermogravimetric analyzer (TGA). SEM micrographs indicated that the native SF microparticles have the highest spherical shape with smooth surfaces. With blue dextran, the C microparticle was smaller than the native microparticle, while the drug-loaded SF microparticles were larger than the native microparticle. The morphological surfaces of the C/SF composite microparticles were varied in shape and surface depending on the C/SF ratio used. The spherical shape of the C/SF composite microparticle increased as the SF content increased. Furthermore, the size of the drug-loaded C/SF composite microparticles increased when the SF content gradually increased. The significant functional groups in the C and SF structures were identified based on the ATR-FTIR data, and a suggestion was made regarding the interaction between the functional groups of each polymer. When compared to both native polymers, the C/SF composite microparticles exhibit improved thermal stability. XRD patterns indicated that all prepared particles have crystalline structures and are directly affected by the released profile. The C/SF composite microparticle at a 1:3 ratio had the lowest drug release content, whereas the hydrophilicity of the C microparticle affected the highest drug release content. As a result, one crucial factor affecting the medication released from the microparticle is its structure stability. According to the obtained results, C, SF, and C/SF composite microparticles show promise as delivery systems for drugs with controlled release.

Extraction of Bioactive Compounds From Centella asiatica and Enlightenment of Its Utilization Into Food Packaging: A Review

Centella asiatica is a medicinal herb, well known for its phytochemical activities because of the presence of terpenoids and polyphenols, which contribute to the bioactivity of herb extract that can be effectively utilized in the packaging industry. Biopolymers infused with C. asiatica extract could be a promising solution in the food sector. The antibacterial and antioxidant qualities of C. asiatica can help preserve the quality and lengthen the freshness of food products, thereby preventing food loss. Selection of a suitable extraction method is essential to retain the yield and properties of the bioactive compounds of C. asiatica extract. Many research has been conducted on the separation of C. asiatica by using conventional and novel extraction techniques and its execution in packaging as a functional component. This review provides an overview of the extraction of phytochemicals from C. asiatica and its utilization in biopolymer film as an active component to modify the packaging film characteristics.

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Room Temperature Phosphorescence from Natural, Organic Emitters and Their Application in Industrially Compostable Programmable Luminescent Tags

Organic semiconductors provide the potential of biodegradable technologies, but prototypes do only rarely exist. Transparent, ultrathin programmable luminescent tags (PLTs) are presented for minimalistic yet efficient information storage that are fully made from biodegradable or at least industrially compostable, ready-to-use materials (bioPLTs). As natural emitters, the quinoline alkaloids show sufficient room temperature phosphorescence when being embedded in polymer matrices with cinchonine exhibiting superior performance. Polylactic acid provides a solution for both the matrix material and the flexible substrate. Room temperature phosphorescence can be locally controlled by the oxygen concentration in the film by using Exceval as additional oxygen blocking layers. These bioPLTs exhibit all function-defining characteristics also found in their regular nonenvironmentally degradable analogs and, additionally, provide a simplified, high-contrast readout under continuous-wave illumination as a consequence of the unique luminescence properties of the natural emitter cinchonine. Limitations for flexible devices arise from limited thermal stability of the polylactic acid foil used as substrate allowing only for one writing cycle and preventing an annealing step during fabrication. Few-cycle reprogramming is possible when using the architecture of the bioPLTs on regular quartz substrates. This work realizes the versatile platform of PLTs with less harmful materials offering more sustainable use in future.

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review

Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.

Pickering nanoemulsion loaded with eugenol contributed to the improvement of konjac glucomannan film performance

Konjac glucomannan (KGM) is becoming a very potential food packaging material due to its good film-forming properties and stability. However, KGM film has several shortcomings such as low mechanical strength, strong water absorption, and poor self-antibacterial performance, which limits its application. Therefore, in order to enhance the mechanical and functional properties of KGM film, this study prepared Pickering nanoemulsion loaded with eugenol and added it to the KGM matrix to explore the improvement effect of Pickering nanoemulsion on KGM film properties. Compared to pure KGM film and eugenol directly added film, the mechanical strength of Pickering-KGM film was significantly improved due to the establishment of ample hydrogen bonding interactions between the β-cyclodextrin inclusion complex system and KGM. Pickering-KGM film had significant antioxidant capacity than pure KGM film and eugenol directly added KGM film (eugenol-KGM film) (~3.21 times better than KGM film, ~0.51 times better than eugenol-KGM film). In terms of antibacterial activity, Pickering-KGM film had good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Candida albicans, and raspberry preservation experiment showed that the shelf life of the Pickering-KGM film could be extended to about 6 days. To sum up, this study developed a novel means to improve the film performance and provide a new insight for the development and application of food packaging film.

Recent progress in PBAT-based films and food packaging applications: A mini-review

Bioplastics are a promising alternative to non-biodegradable plastics. One of these bioplastics, PBAT (polybutylene adipate co-terephthalate), is a polyester-based bioplastic commonly used to manufacture flexible packaging films. PBAT-based films have high flexibility but relatively low strength compared to other bioplastics. The strength of PBAT films can be improved by blending them with other fillers/polymers. Additionally, the functionality of PBAT films can be enhanced by incorporating bioactive functional fillers. The physical and functional properties of PBAT films produced by adding active ingredients provide functionality and are a good alternative to non-degradable petrochemical-based plastics. The PBAT-based functional films protect food and improve packaged foods' quality and life span. Thus, this review provides recent advances in PBAT-based films and their use in active food packaging applications. After briefly describing the different fabrication methods of PBAT films, various important physical and functional properties and biodegradability are comprehensively discussed. PBAT-based active packaging film in real-time food packaging is also briefly covered. Through this review, more attention is expected to be focused on research on PBAT-based biodegradable active food packaging.

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

Lipid incorporated biopolymer based edible films and coatings in food packaging: A review

In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.

Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends

Gellan gum (GG) is a linear, negatively charged exopolysaccharide that is biodegradable and non-toxic. When metallic ions are present, a hard and transparent gel is produced, which remains stable at a low pH. It exhibits high water solubility, can be easily bio-fabricated, demonstrates excellent film/hydrogel formation, is biodegradable, and shows biocompatibility. These characteristics render GG a suitable option for use in food, biomedical, and cosmetic fields. Thus, this review paper offers a concise summary of microbial polysaccharides. Moreover, an in-depth investigation of trends in different facets of GG, such as biosynthesis, chemical composition, and physical and chemical properties, is emphasized. In addition, this paper highlights the process of extracting and purifying GG. Furthermore, an in-depth discussion of the advantages and disadvantages of GG concerning other polysaccharides is presented. Moreover, the utilization of GG across different industries, such as food, medicine, pharmaceuticals, cosmetics, etc., is thoroughly examined and will greatly benefit individuals involved in this field who are seeking fresh opportunities for innovative projects in the future.

Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.

Robust design of starch composite nanofibrous films for active food packaging: Towards improved mechanical, antioxidant, and antibacterial properties

Developing efficient and biodegradable packaging films is of paramount significance owing to the scarcity of petroleum based resources. However, their applications in food packaging are limited due to their poor mechanical properties and inadequate biological activities. This study proposes a novel approach to develop the starch composite nanofibrous films (SNFs/TA/Fe3+) consisting of starch, tannic acid, and Fe3+ using the temperature-assisted electrospinning method. The addition of TA resulted in a decrease in the rate of thermal degradation, indicating an improvement in the thermal stability of SNFs. However, the incorporation of TA or TA/Fe3+ showed only a slight impact on the internal structure of SNFs. SNFs/TA/Fe3+ loaded with 0.1 wt% of Fe3+ demonstrated a significantly higher tensile strength compared to SNFs and those loaded with TA alone. The presence of TA enhances the antioxidant activity of SNFs, and the robust SNFs/TA/Fe3+ exhibited comparable antioxidant activity to SNFs/TA. However, the SNFs/TA/Fe3+ showed a reduction in antibacterial activity, possibly due to the high valence state of the metal ions. Overall, these findings highlighted that a simple electrospinning method was used to produce SNFs/TA/Fe3+ resulted in improved mechanical properties and antioxidant activity, offering a new strategy for the development of active food packaging using SNFs.

Gelatin/carboxymethylcellulose composite film combined with photodynamic antibacterial: New prospect for fruit preservation

Plastic packaging causes environmental pollution, and the development of simple and effective biodegradable active packaging remains a challenge. In this study, gelatin (G) and sodium carboxymethylcellulose (CMC) were used as film materials, with the addition of curcumin (Cur), a photosensitive substance, to investigate the changes in the physical and chemical properties of the film and its application in fruit preservation. The results demonstrated that Cur was compatible with the film. With the addition of Cur, the thickness of the film increased up to 1.3 times, while the moisture content was reduced to 12.10 %. The tensile strength (TS) and elongation at break (EAB) of the film can reach 8.84 MPa and 19.33 %, respectively. The photodynamic antibacterial experiment revealed that the film containing 0.5 % Cur exhibited the highest antibacterial rate, reaching 99.99 % against Staphylococcus aureus (S. aureus) and 95 % against Escherichia coli (E. coli). During storage, the grapes remained unspoiled for up to 9 days after being phototreated with the film and the microbial content of the skin was much lower than that of the control group. In addition, Cur provided antioxidant activity for the film, with a scavenging activity of 39.54 % against the 2,2-diphenyl-1-picrind radical (DPPH). Bananas exposed to the film-forming solution for a short period of time remained fresh for up to 6 days. During preservation, the weight of the treated bananas decreased more slowly than that of the control group. In addition, the activity of SOD on the 7th day was approximately 20 U/g higher than that of the control group, which helped to reduce oxidative stress during banana preservation. In summary, G-CMC/Cur film is an optional fruit-cling film that can be used in food packaging.

Recent advances in plant-based polysaccharide ternary complexes for biodegradable packaging

Polysaccharide-based packaging has been directed toward the development of technologies for the generation of packaging with biodegradable materials that can serve as substitutes for conventional packaging. Polysaccharides are reliable sources of edible packaging materials with excellent renewability, biodegradability, and bio-compatibility as well as antioxidant and antimicrobial activities. Apart from these properties, packaging film developed from a single polysaccharide has various disadvantages due to undesirable properties. Thus, to overcome these problems, researchers focused on ternary blend-based bio-packaging instead of the primary and binary complex to improve their characteristics and properties. The review emphasizes the extraction of polysaccharides and their combination with other polymers to provide desirable characteristics and physico-mechanical properties of the biodegradable film which will upgrade the green packaging technology in the future generation This review also explores the advancement of ternary blend-based biodegradable film and their application in foods with different requirements and the future aspects for developing advanced biodegradable film. Moreover, the review concludes that cellulose, modified starch, and another plant-based polysaccharide film mostly provides good gas barrier property and better tensile strength, which can be used as a safeguard of perishable and semi-perishable foods which brings them closer to replacing commercial synthetic packaging.

Enhancement of Thermal and Gas Barrier Properties of Graphene-Based Nanocomposite Films

Poly(vinyl alcohol) (PVA), a naturally occurring and rapidly decomposing polymer, has gained significant attention in recent studies for its potential use in pollution preventive materials. Its cost-effectiveness and ease of availability as well as simple processing make it a suitable material for various applications. However, the only concern about PVA's applicability to various applications is its hydrophilic nature. To address this limitation, PVA-based nanocomposites can be created by incorporating inorganic fillers such as graphene (G). Graphene is a two-dimensional carbon crystal with a single atom-layer structure and has become a popular choice as a nanomaterial due to its outstanding properties. In this study, we present a simple and environmentally friendly solution processing technique to fabricate PVA and graphene-based nanocomposite films. The resulting composite films showed noticeable improvement in barrier properties against moisture, oxygen, heat, and mechanical failures. The improvement of the characteristic properties is attributed to the uniform dispersion of graphene in the PVA matrix as shown in the SEM image. The addition of graphene leads to a decrease in water vapor transmission rate (WVTR) by 79% and around 90% for the oxygen transmission rate (OTR) as compared to pristine PVA films. Notably, incorporating just 0.5 vol % of graphene results in an OTR value of as low as 0.7 cm m-2 day-1 bar-1, making it highly suitable packaging applications. The films also exhibit remarkable flexibility and retained almost the same WVTR values even after going through tough bending cycles of more than 2000 at a bending radius of 2.5 cm. Overall, PVA/G nanocomposite films offer promising potential for PVA/G composite films for various attractive pollution prevention (such as corrosion resistant coatings) and packaging applications.

Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness

Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.

Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications

Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.

Multifunctional Application of Biopolymers and Biomaterials

Biopolymers and biomaterials are two interconnected key topics, which have recently drawn significant attention from researchers across all fields, owing to the emerging potential in multifunctional use [...].

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques

Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamycin (T3). Although none of the treatments significantly affected the salt content, Ras cheese coated with a plastic film treated with natamycin (T3) slightly reduced the moisture content over the ripening period. Moreover, our findings revealed that while T3 had the highest ash content, it showed the same positive correlation profiles of fat content, total nitrogen, and acidity % as the control cheese sample, indicating no significant effect on the physico-chemical characteristics of the coated cheese. Furthermore, there were significant differences in the composition of VOCs among all tested treatments. The control cheese sample had the lowest percentage of other VOCs. T1 cheese, coated with paraffin wax, had the highest percentage of other volatile compounds. T2 and T3 were quite similar in their VOC profiles. According to our GC-MS findings, thirty-five VOCs were identified in Ras cheese treatments after six months of ripening, including twenty-three fatty acids, six esters, three alcohols, and three other compounds identified in most treatments. T2 cheese had the highest fatty acid % and T3 cheese had the highest ester %. The development of volatile compounds was affected by the coating material and the ripening period of the cheeses, which played a major role in the quantity and quality of volatile compounds.

Aromatherapeutic and Antibacterial Properties of Cotton Materials Treated with Emulsions Containing Peppermint Essential Oil (Menthae piperitae aetheroleum)

The objective of the work was to obtain materials with aromatherapeutic and antibacterial properties by applying emulsions based on peppermint essential oil (PEO) onto cotton fabric. For this purpose, some emulsions based on PEO incorporated in various matrices (chitosan + gelatin + beeswax; chitosan + beeswax; gelatin + beeswax and gelatin + chitosan) were prepared. Tween 80 was used as a synthetic emulsifier. The influence of the nature of matrices and of the concentration of Tween 80 on the stability of the emulsions was evaluated by the creaming indices. The materials treated with the stable emulsions were analyzed in terms of sensory activity, of the comfort characteristics, and of the gradual release of the PEO in the artificial perspiration solution. The sum of volatile components retained by samples after exposure to air was determined by GC-MS. The results regarding antibacterial activity showed that materials treated with emulsions have a good inhibitory effect on S. aureus (diameters of the inhibition zones between 53.6 and 64.0 mm) and on E. coli (diameters of the inhibition zones between 38.3 and 64.0 mm). Our data suggest that by applying peppermint-oil-based emulsions on a cotton support, aromatherapeutic patches, bandages and dressings with antibacterial properties can be obtained.

Chitosan membrane drafting silver-immobilized graphene oxide nanocomposite for banana preservation: Fabrication, physicochemical properties, bioactivities, and application

In this study, silver-immobilized graphene oxide/chitosan (AGC/CTS) membranes were assembled by the solvent evaporation method, wherein Curcuma longa extract was used to synthesize silver-immobilized graphene oxide (AGC) nanocomposite. The characterization results showed that the AGC was successfully synthesized with AgNPs distributed quite evenly on GO sheets. The as-prepared AGC also exhibited high antibacterial activity and low cytotoxicity towards normal cell lines compared to human epithelial carcinoma cell lines. Besides, the fabrication of AGC/CTS membranes was additionally assessed with different AGC ratios and thicknesses. The results revealed the membrane containing 3 wt% of AGC with great hygroscopicity and elasticity module of 27.03 ± 3.07 MPa. The samples also performed excellent bactericidal capability, along with good mechanical properties for banana preservation. Therewithal, the membrane-coated bananas were also elucidated to be ripened at slower paces and less damage, with no appearance of patches of mold on the banana peel surface, eventually prolonging the shelf life of bananas up to 10 days as compared to the non-coated ones. The aforesaid results confirm the potential application of the AGC/CTS membrane as a safe and alternative fruit preservation agent in the food industry.

New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review

Recently, research on functional packaging films and their application to food preservation has been actively conducted. This review discusses recent advances and opportunities for using quercetin in developing bio-based packaging films for active food packaging. Quercetin is a plant-based yellow pigment flavonoid with many useful biological properties. Quercetin is also a GRAS food additive approved by the US FDA. Adding quercetin to the packaging system improves the physical performance as well as the functional properties of the film. Therefore, this review focused on quercetin's effect on the various packaging film properties, such as mechanical, barrier, thermal, optical, antioxidant, antimicrobial, and so on. The properties of films containing quercetin depend on the type of polymer and the interaction between the polymer and quercetin. Films functionalized with quercetin are useful in extending shelf life and maintaining the quality of fresh foods. Quercetin-added packaging systems can be very promising for sustainable active packaging applications.

Elaboration and general evaluation of chitosan-based films containing terpene alcohols-rich essential oils

Recently, the scientific community is interested in the synthesis of biodegradable and bioactive packaging to replace oil-based ones. Therefore, the present study aims to elaborate an active and biodegradable material using chitosan (CS-film) combined with pelargonium, tea tree, marjoram, and thyme essential oils (EOs), and then evaluate their different properties and biological activities. The obtained data showed an augmentation in CS-film thickness and opacity following the addition of EOs ranging from 17 ± 3 to 42 ± 2 μm and from 1.53 ± 0.04 to 2.67 ± 0.09, respectively. Furthermore, a significant decrease in the water vapor transmission rate and moisture content parameters was recorded as regards the treated CS-films. On the other hand, the treatment with EOs engenders random modifications in the physicochemical and mechanical characteristics of the material. Concerning the biological activities, the treated CS-films scavenged around 60% of DPPH radical while the control CS-film exhibited a negligible antioxidant activity. Finally, the CS-films containing pelargonium and thyme EOs exhibited the strongest antibiofilm-forming activity against Escherichia coli, Enterococcus hirae, Staphylococcus aureus, and Pseudomonas aeruginosa with values of inhibition greater than 70%. These encouraging results verify the effectiveness of CS-films containing EOs such as pelargonium and thyme EOs as biodegradable and bioactive packaging.

Design and application of self-healable polymeric films and coatings for smart food packaging

Smart packaging materials enable active control of parameters that potentially influence the quality of a packaged food product. One type of these that have attracted extensive interest is self-healable films and coatings, which show the elegant, autonomous crack repairing ability upon the presence of appropriate stimuli. They exhibit increased durability and effectively lengthen the usage lifespan of the package. Over the years, extensive efforts have been paid to the design and development of polymeric materials that show self-healing properties; however, till now most of the discussions focus on the design of self-healable hydrogels. Efforts devoted to delineating related advances in the context of polymeric films and coatings are scant, not to mention works reviewing the use of self-healable polymeric materials for smart food packaging. This article fills this gap by offering a review of not only the major strategies for fabrication of self-healable polymeric films and coatings but also the mechanisms of the self-healing process. It is hoped that this article cannot only provide a snapshot of the recent development of self-healable food packaging materials, but insights into the optimization and design of new polymeric films and coatings with self-healing properties can also be gained for future research.

Grapefruit Seed Extract-Added Functional Films and Coating for Active Packaging Applications: A Review

Recently, consumers have been increasingly inclined towards natural antimicrobials and antioxidants in food processing and packaging. Several bioactive compounds have originated from natural sources, and among them, grapefruit seed extract (GSE) is widely accepted and generally safe to use in food. GSE is a very commonly used antimicrobial in food; lately, it has also been found very effective as a coating material or in edible packaging films. A lot of recent work reports the use of GSE in food packaging applications to ensure food quality and safety; therefore, this work intended to provide an up-to-date review of GSE-based packaging. This review discusses GSE, its extraction methods, and their use in manufacturing food packaging film/coatings. Various physical and functional properties of GSE-added film were also discussed. This review also provides the food preservation application of GSE-incorporated film and coating. Lastly, the opportunities, challenges, and perspectives in the GSE-added packaging film/coating are also debated.

Functional Properties of Grapefruit Seed Extract Embedded Blend Membranes of Poly(vinyl alcohol)/Starch: Potential Application for Antiviral Activity in Food Safety to Fight Against COVID-19

The poly(vinyl alcohol) (PVA) and starch-based polymeric films with a ratio of 2:8 were prepared using solution casting followed by a solvent evaporation method. Four types of membranes with varied concentrations of grapefruit seed extract (GSE) i.e., 2.5-10 wt% was incorporated in the films. The prepared membranes were assessed for transparency test, mechanical properties, surface morphology, permeability test for O2, and antimicrobial properties. The PVA/starch-10% GSE loaded film showed excellent mechanical properties showing highest 1344 ± 0.7% elongation at break but poor optical transparency with 53.8% to 68.61%. The Scanning Electron Microscopic study reveals the good compatibility between the PVA, Starch, and GSE. The gas permeability test reveals that the prepared films have shown good resistance to the O2 permeability 0.0326-0.316 Barrer at 20 kg/cm2 feed pressure for the prepared membranes showing excellent performance. By adding the little amount of GSE into the PVA/starch blend membranes showed promising antimicrobial efficacy against MNV-1. For 4 h. incubation, PVA/starch blend membranes containing 2.5%, 5%, and 10% GSE caused MNV-1 reductions of 0.92, 1.89, and 2.27 log PFU/ml, respectively. Similarly, after 24 h, the 5% and 10% GSE membranes reduced MNV-1 titers by 1.90 and 3.26 log PFU/ml, respectively. Antimicrobial tests have shown excellent performance to resist microorganisms. The water uptake capacity of the membrane is found 72% for the PVA/starch pristine membrane and is reduced to 32% for the 10% GSE embedded membrane. Since the current pandemic situation due to COVID-19 occurred by SARSCOV2, the prepared GSE incorporated polymeric blend films are the rays of hope in the packaging of food stuff.

Natural Gum-Based Functional Bioactive Films and Coatings: A Review

Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.

Biominerals Added Bioresorbable Calcium Phosphate Loaded Biopolymer Composites

Nanocrystalline calcium phosphate (CP) bioceramic coatings and their combination with biopolymers are innovative types of resorbable coatings for load-bearing implants that can promote the integration of metallic implants into human bodies. The nanocrystalline, amorphous CP particles are an advantageous form of the various calcium phosphate phases since they have a faster dissolution rate than that of crystalline hydroxyapatite. Owing to the biomineral additions (Mg, Zn, Sr) in optimized concentrations, the base CP particles became more similar to the mineral phase in human bones (dCP). The effect of biomineral addition into the CaP phases was thoroughly studied. The results showed that the shape, morphology, and amorphous characteristic slightly changed in the case of biomineral addition in low concentrations. The optimized dCP particles were then incorporated into a chosen polycaprolactone (PCL) biopolymer matrix. Very thin, non-continuous, rough layers were formed on the surface of implant substrates via the spin coating method. The SEM elemental mapping proved the perfect incorporation and distribution of dCP particles into the polymer matrix. The bioresorption rate of thin films was followed by corrosion measurements over a long period of time. The corrosion results indicated a faster dissolution rate for the dCP-PCL composite compared to the dCP and CP powder layers.