Characterization of Natural Anthocyanin Indicator Based on Cellulose Bio-Composite Film for Monitoring the Freshness of Chicken Tenderloin

Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid

Polyvinyl alcohol (PVA)-based pH-responsive color indicators were developed using red cabbage anthocyanin (Anth) copigmented with gelatin and gallic acid (GA). The indicator prepared with gelatin and GA (GA/gelatin/Anth/PVA) was highly resistant to light exposure. GA/gelatin/Anth/PVA exhibited distinct color changes in pH 2-11 buffer solutions and stable color indication in acidic and neutral solid systems (pH 2 and 7) at 97% relative humidity. GA/gelatin/Anth/PVA exhibited the highest sensitivity to dimethylamine, followed by ammonia and trimethylamine. The addition of gelatin and GA facilitated hydrogen bonding, which enhanced thermal stability and water solubility without compromising tensile properties. A color change from purple to blue signaled spoilage when total volatile basic nitrogen values for beef and squid reached 21.0 and 37.8 mg/100 g, respectively. The GA/gelatin/Anth/PVA indicator shows potential for indicating the freshness of raw beef.

Recent advances in protein-polysaccharide based biocomposites and their potential applications in food packaging: A review

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.

Recent advancements in chemosensors for the detection of food spoilage

The need for reliable sensors has become a major requirement to confirm the quality and safety of food commodities. Chemosensors are promising sensing tools to identify contaminants and food spoilage to ensure food safety. Chemosensing materials are evolving and becoming potential mechanisms to enable onsite and real-time monitoring of food safety. This review summarizes the information about the basic four types of chemosensors (colorimetric, optical, electrochemical, and piezoelectric) employed in the food sector, the latest advancements in the development of chemo-sensing mechanisms, and their food applications, with special emphasis on the future outlook of them. In this review, we discuss the novel chemosensors developed from the year 2018 to 2022 to detect spoilage in some common types of food like fish, meat, milk, cheese and soy sauce. This work will provide a fundamental step toward further development and innovations of chemosensors targeting different arenas in the food industry.

Preparation and Characterization of Theophylline Controlled Release Matrix System Incorporating Poloxamer 407, Stearyl Alcohol, and Hydroxypropyl Methylcellulose: A Novel Formulation and Development Study

BACKGROUND

Theophylline (THN), a bronchodilator with potential applications in emerging conditions like COVID-19, requires a controlled-release delivery system due to its narrow therapeutic range and short half-life. This need is particularly crucial as some existing formulations demonstrate impaired functionality. This study aims to develop a new 12-h controlled-release matrix system (CRMS) in the form of a capsule to optimize dosing intervals.

METHODS

CRMSs were developed using varying proportions of poloxamer 407 (P-407), stearyl alcohol (STA), and hydroxypropyl methylcellulose (HPMC) through the fusion technique. Their in vitro dissolution profiles were then compared with an FDA-approved THN drug across different pH media. The candidate formulation underwent characterization using X-ray diffraction, scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis. Additionally, a comprehensive stability study was conducted.

RESULTS

In vitro studies showed that adjusting the concentrations of excipients effectively controlled drug release. Notably, the CRMS formulation 15 (CRMS-F15), which was composed of 30% P-407, 30% STA, and 10% HPMC, closely matched the 12 h controlled-release profile of an FDA-approved drug across various pH media. Characterization techniques verified the successful dispersion of the drug within the matrix. Furthermore, CRMS-F15 maintained a consistent controlled drug release and demonstrated stability under a range of storage conditions.

CONCLUSIONS

The newly developed CRMS-F15 achieved a 12 h controlled release, comparable to its FDA-approved counterpart.

Effect of Hydration Forms and Polymer Grades on Theophylline Controlled-Release Tablet: An Assessment and Evaluation

BACKGROUND

Drug release from controlled release delivery systems is influenced by various factors, including the polymer's grade and the drug's hydration form. This study aimed to investigate the impact of these factors on the controlled release of theophylline (THN). This research compares the monohydrate form found in branded products with the anhydrous form in generic equivalents, each formulated with different polymer grades.

METHODS

Quality control assessment was conducted alongside in vitro evaluation, complemented by various analytical techniques such as X-ray diffraction (XRD) and scanning electron microscopy (SEM). Additionally, thermal analyses using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) were employed.

RESULTS

Quality control assessments demonstrated that the generic tablets exhibited lower average weight and resistance force compared to the branded ones. In vitro tests revealed that generic tablets released contents within 120 min, compared to 720 min for the branded counterpart. Characterization using XRD and SEM identified disparities in crystallinity and particle distribution between the three samples. Additionally, the thermal analysis indicated consistent endothermic peaks across all samples, albeit with minor variations in heat flow and decomposition temperatures between the two products.

CONCLUSIONS

This study demonstrated that variations in polymer grade and hydration form significantly impact THN release.

Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator

The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.

Mechanical Properties and Diffusion Studies in Wax-Cellulose Nanocomposite Packaging Material

This article focuses on the study related to the estimation of packaging material properties of cellulose–wax nanocomposite using molecular dynamics simulation (MDS). Cellulose based packaging material is gaining lot of importance due to its good material properties and low cost. Cellulose with small amount of plant-derived wax (nonacosane-10-ol and nonacosane-5,10-diol) offers higher mechanical strength and modulus of elasticity compared to the conventional synthetic polymer materials. In this article, in addition to the estimation of mechanical properties, the thermal stability of the proposed ecofriendly cellulose–wax composite is evaluated by estimating the glass transition temperature which essentially provides critical information on the glassy state and rubbery state of this biopolymer. The glass transition temperature of this composite changes significantly compared to that of pure cellulose (which also suffers from poor mechanical strength). Transport properties such as diffusion volume and diffusion coefficient of oxygen, nitrogen, and water are estimated using the results obtained from MDS. The diffusion coefficients of these species within the cellulose–wax composite are analyzed using the diffusion volume and interaction energies of these constituents with the wax and cellulose.

Recent Advances in Bio-Based Smart Active Packaging Materials

The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.

Thermal and Sliding Wear Properties of Wood Waste-Filled Poly(Lactic Acid) Biocomposites

In our study, the effects of wood waste content (0, 2.5, 5, 7.5, and 10 wt.%) on thermal and dry sliding wear properties of poly(lactic acid) (PLA) biocomposites were investigated. The wear of developed composites was examined under dry contact conditions at different operating parameters, such as sliding velocity (1 m/s, 2 m/s, and 3 m/s) and normal load (10 N, 20 N, and 30 N) at a fixed sliding distance of 2000 m. Thermogravimetric analysis demonstrated that the inclusion of wood waste decreased the thermal stability of PLA biocomposites. The experimental results indicate that wear of biocomposites increased with a rise in load and sliding velocity. There was a 26-38% reduction in wear compared with pure PLA when 2.5 wt.% wood waste was added to composites. The Taguchi method with L₂₅ orthogonal array was used to analyze the sliding wear behavior of the developed biocomposites. The results indicate that the wood waste content with 46.82% contribution emerged as the most crucial parameter affecting the wear of PLA biocomposites. The worn surfaces of the biocomposites were examined by scanning electron microscopy to study possible wear mechanisms and correlate them with the obtained wear results.