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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. Adv Food Nutr Res 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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Nadi M, Razavi SMA, Shahrampour D. Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real-time monitoring of fish freshness. Food Sci Nutr 2023; 11:6360-6375. [PMID: 37823104 PMCID: PMC10563753 DOI: 10.1002/fsn3.3574] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/13/2023] Open
Abstract
Novel green intelligent films based on basil seed gum (BSG)/chitosan containing red cabbage extract (RCA) (0, 2.5, 5, and 10, % (v/v)) as a colorimetric indicator for food freshness detection were fabricated by casting method. The physicochemical, barrier, mechanical, and antioxidant characteristics, as well as sensitivity to pH and ammonia gas of smart edible packaging films, were investigated. The interaction of anthocyanin extract as a natural dye with biopolymers in films characterized by FTIR spectroscopy and SEM images revealed their suitable compatibility. The film with maximum anthocyanin content (10% (v/v)) appeared robust color changes against various pH and ammonia gas levels. The color of indicator films when exposed to alkaline, neutral and acidic buffers are indicated with green, blue, and red colors, respectively. The DPPH radical scavenging activity of smart BSG/chitosan films improved from 23% to 90.32% with increasing RCA content from 2.5 to 10% (v/v). Generally, the incorporation of RCA in film structure enhanced their solubility, WVP, ΔE, turbidity, and flexibility, and reduced tensile strength. The observations successfully confirmed the efficacy of pH-sensitive indicator smart film based on BSG/chitosan for evaluation of fish spoilage during storage.
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Affiliation(s)
- Maryam Nadi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Dina Shahrampour
- Department of Food Safety and Quality ControlResearch Institute of Food Science and Technology (RIFST)MashhadIran
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Tabassum Z, Mohan A, Mamidi N, Khosla A, Kumar A, Solanki PR, Malik T, Girdhar M. Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability. IET Nanobiotechnol 2023; 17:127-153. [PMID: 36912242 DOI: 10.1049/nbt2.12122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/14/2023] Open
Abstract
Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long-term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio-based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum-based polymers in terms of cost-effectiveness, environmental friendliness, and user-friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter-firm collaboration on the path to a near-zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review-based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.
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Affiliation(s)
- Zeba Tabassum
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Anand Mohan
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Narsimha Mamidi
- Department of Chemistry and Nanotechnology, The School of Engineering and Science, Tecnologico de Monterrey, Monterrey, Nuevo Leon, Mexico.,Wisconsin Center for NanoBioSystmes, University of Wisconsin, Madison, Wisconsin, USA
| | - Ajit Khosla
- School of Advanced Materials and Nanotechnology, Xidian University, Xi'an, China
| | - Anil Kumar
- Gene Regulation Laboratory, National Institute of Immunology, New Delhi, India
| | - Pratima R Solanki
- Special Center for Nanoscience, Jawaharlal Nehru University, New Delhi, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Madhuri Girdhar
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
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Matheus JRV, Dalsasso RR, Rebelatto EA, Andrade KS, Andrade LMD, Andrade CJD, Monteiro AR, Fai AEC. Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films. Compr Rev Food Sci Food Saf 2023; 22:1148-1183. [PMID: 36710406 DOI: 10.1111/1541-4337.13107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 01/31/2023]
Abstract
The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Raul Remor Dalsasso
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Evertan Antonio Rebelatto
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Kátia Suzana Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
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Pan S, Wang G, Fan Y, Wang X, Liu J, Guo M, Chen H, Zhang S, Chen G. Enhancing the compost maturation of deer manure and corn straw by supplementation via black liquor. Heliyon 2023; 9:e13246. [PMID: 36755604 PMCID: PMC9900273 DOI: 10.1016/j.heliyon.2023.e13246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/06/2022] [Accepted: 01/23/2023] [Indexed: 01/29/2023] Open
Abstract
In this paper, the relationship between black liquor and microbial growth, enzymatic secretion and humus formation in composting was studied. The results showed that black liquor inoculation is an effective way to promote fermentation process. After black liquor inoculation, the abundance of Corynebacterium, Aequorivita, and Pedobacter, which have the catalase and oxidase activity, has been significantly increased. The enzymatic activity of alkaline phosphatase, catalase, peroxidase and invertase was 40 mg/(g·24h), 6.5 mg/(g·20 min), 13 100 mg/(g·24h), and 6100 mg/(g·24h) respectively at day 18. Humic acid and fulvic acid concentration was 12 g/kg and 11 g/kg which is higher than that of the treatments of no black liquor inoculation. The results suggested that black liquor inoculation was beneficial to indigenous microorganisms reproduce efficiently, then the secretion of enzymes related to cellulose, hemicellulose, and lipid hydrolysis, and the formation of humic substances.
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Affiliation(s)
- Shijun Pan
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Gang Wang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China,Key Laboratory of Straw Comprehensive Utilization and Black Land Conservation, Education Ministry of China, Jilin Agricultural University, Jilin, 130118, China,Corresponding author. College of Life Science, Jilin Agricultural University, Jilin, 130118, China.
| | - Yide Fan
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Xiqing Wang
- College of Food Science Technology and Chemical Engineering, Hubei University of Arts and Science, Hubei, 430000, China
| | - Juan Liu
- Sericultural Research Institute of Jilin Province, Jilin, China
| | | | - Huan Chen
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Sitong Zhang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Guang Chen
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China,Key Laboratory of Straw Comprehensive Utilization and Black Land Conservation, Education Ministry of China, Jilin Agricultural University, Jilin, 130118, China
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DU M, CAO T, YU M, ZHANG C, XU W. Effect of heat-moisture treatment on physicochemical properties of chickpea starch. Food Sci Technol 2023. [DOI: 10.1590/fst.108822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
| | | | | | - Chunlan ZHANG
- Tarim University, China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, China
| | - Wei XU
- Xinyang Normal University, China
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Abelti AL, Teka TA, Fikreyesus Forsido S, Tamiru M, Bultosa G, Alkhtib A, Burton E. Bio-based smart materials for fish product packaging: a review. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2066121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Alemu Lema Abelti
- Batu Fish and other Aquatic Life Research Center, Oromia Agricultural Research Institute, Batu, Ethiopia
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tilahun A. Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Metekia Tamiru
- Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana
| | - Ashraf Alkhtib
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
| | - Emily Burton
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
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Khashayary S, Aarabi A. Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02598-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Abstract
Because of numerous inherent and unique characteristics of phytochemicals as bioactive compounds derived from plants, they have been widely used as one of the most interesting nature-based compounds in a myriad of fields. Moreover, a wide variety of phytochemicals offer a plethora of fascinating optical and electrochemical features that pave the way toward their development as optical and electrochemical (bio)sensors for clinical/health diagnostics, environmental monitoring, food quality control, and bioimaging. In the current review, we highlight how phytochemicals have been tailored and used for a wide variety of optical and electrochemical (bio)sensing and bioimaging applications, after classifying and introducing them according to their chemical structures. Finally, the current challenges and future directions/perspective on the optical and electrochemical (bio)sensing applications of phytochemicals are discussed with the goal of further expanding their potential applications in (bio)sensing technology. Regarding the advantageous features of phytochemicals as highly promising and potential biomaterials, we envisage that many of the existing chemical-based (bio)sensors will be replaced by phytochemical-based ones in the near future.
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Affiliation(s)
- Tina Naghdi
- Nanosensor Bioplatforms Laboratory, Chemistry and Chemical Engineering Research Center of Iran, Tehran 14335-186, Iran
| | - Shadab Faham
- Chemometrics Laboratory, Department of Chemistry, Faculty of Science, University of Kurdistan, Sanandaj 66177-15175, Iran
| | - Tohid Mahmoudi
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
| | - Nahid Pourreza
- Chemistry Department, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz 6153753843, Iran
| | - Raouf Ghavami
- Chemometrics Laboratory, Department of Chemistry, Faculty of Science, University of Kurdistan, Sanandaj 66177-15175, Iran
| | - Hamed Golmohammadi
- Nanosensor Bioplatforms Laboratory, Chemistry and Chemical Engineering Research Center of Iran, Tehran 14335-186, Iran
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