An all-natural strategy for versatile biomass-based active food packaging film with superior biodegradability, antioxidant and antimicrobial activity.

Natural antioxidants-based edible active food packaging: An overview of current advancements

Polybutylene succinate/fractionated nano lignin@Ag composite films with tunable functions for active food packaging.

Protecting food from the corruption caused by different microbes is a big problem, as we need safe methods for food packaging. In this study, Ulvan (U), edible sulfated polysaccharide extracted from Ulva lactuca, was mediated for the first time non-toxic biosynthesized silver nanoparticles (Ag-NPs) to produce new and safe bio-nanocomposite films called (U/Ag-NPs) films for active food packaging. Ulvan was extracted by hot water-extraction and ethanol-precipitation method and was characterized by FT-IR spectroscopy. Biosynthesis of silver nanoparticles using U. lactuca was proven by Ultra Violet-Visible (UV-VIS), Scanning Electron Microscope (SEM) and Transmission Electron Microscope (TEM) analyses. Investigation of films was by incorporation 1m M of Ag-NPs into different concentrations of ulvan (3, 6 and 12%, w/v). The formation of bio-nanocomposite films was confirmed by FTIR-ATR spectroscopy and TEM analysis. Bio-nanocomposite films were further characterized by physical parameters as water vapor permeability (1.18±0.07, 0.9±0.09 and 0.55±0.1 10−8 g mm cm−2 h−1 Pa−1), film thickness (0.01, 0.03 and 0.08 mm) and contact angle measurements (70.833°, 81.066° and 109.066°) respectively. The bio-nanocomposite films also showed high antimicrobial activity using Kirby-Bauer method as antibacterial and good antioxidant activity with IC50 = 1.128 µg/ml. (U/Ag-NPs) bio-nanocomposite films exhibited good chemical and physical properties, antioxidant and antimicrobial activities making them a potential substitute for active food packaging to extend shelf-life of foods during processing, transportation and storage with no harm as previous packaging methods.

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

Short communication: Effect of active food packaging materials on fluid milk quality and shelf life

Consumers wanting safe and eco-friendly food packaging have led to better active packaging materials. Alginate is a polysaccharide extracted from seaweed and has the potential to be considered a promising material for packaging applications; however, its application is limited due to poor mechanical properties and high water vapor (WVP). The mechanical and barrier properties can be altered by adding or blending with other materials, such as the incorporation of bioactive compounds from onion peel extract (Allium Cepa). This study was designed to extract onion peel and test its antioxidant and antimicrobial activities; alginate-based film incorporated different concentrations of onion peel extract (12.5%, 25%, and 50%) (w/v) and determined its antioxidant or antimicrobial activity and physicochemical properties. Results demonstrated that the onion peel extract and alginate-based films containing onion peel extract show antioxidant activity; however, no antimicrobial activity was detected. When the concentration of onion peel extract (Allium Cepa) in alginate-based film increased, it significantly improved the alginate-based film's mechanical properties, colour, solubility, and biodegradability. However, the water vapour permeability was reduced by increasing the onion peel extract. In conclusion, adding onion peel extract improved the antioxidant activity, colour, mechanical strength, solubility, and biodegradability characteristics of alginate-based films compared to control. Hence, this film has the potential to be used as active packaging.

Nano and nanocomposite antimicrobial materials for food packaging applications

Active packaging film with functions of moisture-absorbing and antioxidant activity was developed based on poly(vinyl alcohol) (PVA) incorporated with green tea extract (GTE). The effects of GTE concentrations of 0, 0.5, 1, 1.5, and 2% on the physical, structural, and antioxidant properties of PVA films were investigated. The PVA film containing 2% GTE had lower moisture absorbing efficiency relatively and better antioxidant activity through DPPH radical-scavenging ability experiment. A packaging system of GTE-incorporated PVA films was applied to package dried eel and quality of dried eel was evaluated during storage. The result showed that dried eel packed with GTE-incorporated PVA films showed lower weight change, peroxide value and TBARS value during storage than that packed without PVA films or with PVA films but no GTE. The PVA film containing 2% GTE showed the best quality protective effectiveness to prevent the dried eel from absorbing moisture and oxidizing of lipid. Practical applications Poly(vinyl alcohol) (PVA) is a synthetic polymer that is widely used in packaging applications because of its excellent film forming, biodegradability, good mechanical, and gas barrier properties. The present study evidenced that the PVA films incorporated with GTE showed good quality protective effectiveness to prevent the dried eel packed with these films from absorbing moisture and oxidizing of lipid. This active packaging film could be used as inner layer or intermediate layer in the composite packaging film system to improve the storage quality of moisture-sensitive and high-fat food. Based on this concept, the moisture-absorbing agents and antioxidant can be incorporated into the packaging structures to develop an active multifunctional food packaging material potentially to remove or reduce moisture inside the food packaging system instead of desiccants and preservative added in the food.

Today, innovation in the food packaging field can be summed up in the concepts of active and intelligent packaging. These two concepts refer to systems capable of interacting and monitoring the storage conditions of packaged food products, allowing them to control their shelf-life and quality at any time to ensure safer products for consumers. Among the active packaging, antimicrobial and antioxidant films seem to be the most promising as they allow to extend the shelf-life by reducing the proliferation of unwanted microorganisms and allow to maintain the organoleptic and nutritional qualities of food. Furthermore, considering the serious environmental impact caused by the volumes of plastic waste, the scientific world has turned towards the use of natural and biodegradable materials. Hence, this work is aimed at developing bio-films using several green techniques including electrospinning and solvent casting of biodegradable polymers such as zein, a prolamin extracted from corn, and polycaprolactone (PCL), a biodegradable synthetic polymer. The polymeric matrices obtained were functionalized by adding natural active compounds such as vanillin, present in vanilla pods, characterized by antimicrobial activity and (-tocopherol, contained in olive oil with high antioxidant properties. The results obtained are reported in terms of morphological characterization, migration tests, which have shown how it is possible to obtain a total release of the active compounds in 24 h under accelerated release conditions, showing the potential of these materials to be used as active food packaging.

Green and environmentally friendly natural bio-based food packaging films are increasingly favored by consumers. This study incorporated carboxylated-cellulose nanocrystal stabilized oregano essential oil (OEO) Pickering emulsion and ZnO nanoparticles (ZNPs) into konjac glucomannan (KGM)/carboxymethyl chitosan (CMCS) complexes to develop active food packaging films. The effects of OEO Pickering emulsion and ZNPs on the physical, structural, and antimicrobial activities of the nanocomposite films were evaluated. The OEO Pickering emulsion had a droplet size of 48.43 ± 3.56 μm and showed excellent dispersion and stability. Fourier transform infrared and X-ray diffraction analyses suggested that the interactions between the Pickering emulsion, ZNPs and KGM/CMCS matrix were mainly through hydrogen bonding. SEM observations confirmed that the Pickering emulsion and ZNPs were well incorporated into the KGM/CMCS matrix, forming tiny pores within the nanocomposite films. The incorporation of the OEO Pickering emulsion and/or ZNPs obviously increased the light and water vapor barrier ability, thermal stability, mechanical strength and antimicrobial properties of the KGM/CMCS nanocomposite film. Notably, KGM/CMCS/ZNPs/OEO Pickering emulsion films exhibited the highest barrier, and mechanical and antimicrobial activities due to the synergistic effect between the OEO Pickering emulsion and ZNPs. These results suggest that KGM/CMCS/ZNPs/OEO Pickering emulsion films can be utilized as novel active food packaging materials to extend the shelf life of packaged foods.

Preparation of chitosan-based antimicrobial active food packaging film incorporated with Plectranthus amboinicus essential oil

Plastic waste has become a significant global environmental issue, particularly in the context of food packaging. In the present study, active packaging films were fabricated by integrating chitosan-stabilized cinnamaldehyde Pickering emulsion (PE) and titanium dioxide particles (TNPs) into the semirefined carrageenan (SRC) matrix. The impact of cinnamaldehyde PE and TNPs on the physical and mechanical attributes of the SRC films was explored. The integration of TNPs (3%, w/v) and 0.5% cinnamaldehyde PE revealed promising mechanical properties, with 21.86 MPa tensile strength and 34.21% of elongation at break value. The inclusion of TNPs and cinnamaldehyde PE led to enhancements in the moisture content and water solubility of the SRC films. The thermal stability of the film was marginally increased with 0.5% cinnamaldehyde PE. Scanning electron microscopy (SEM) revealed a uniform distribution of active compounds in the SRC matrix. The study findings highlight the potential of cinnamaldehyde PE and TNPs in active food packaging films as eco-friendly alternatives to conventional petrochemical-derived plastics in food packaging.

Cinnamaldehyde (CIN) was added to edible composite films of soy protein isolate (SPI) and egg white (EW) to develop active food packaging. The effects of adding 2%–10% CIN on the structural, physical, and functional properties of the SPI/EW films were systematically evaluated. Fourier-transform infrared spectroscopy and X-ray diffraction suggested the excellent compatibility of the components because hydrogen bonding occurred. Scanning electron microscopy indicated CIN affected the structure of the films. The incorporation of CIN significantly improved the antioxidant and antimicrobial activities of the films, but reduced the tensile strength and water vapor permeability. In particular, the addition of CIN at different concentrations significantly increased the elongation at break, water resistant, and UV–vis light barrier properties of the films. Therefore, SPI/EW/CIN films can be used as eco-friendly bioactive materials in food packaging. Practical applications In recent decades, many studies were devoted to the development of biodegradable and edible natural biopolymers to replace petroleum-based polymer packaging. The edible bioactive packaging film can be prepared by adding active substances to the food packaging materials instead of directly adding it to the food, which not only maintains the original characteristics of the food, but also delays the deterioration and autoxidation of the food. This study evaluated the Microstructural, physical, and functional properties (antioxidant and antimicrobial activities) of composite films for use in food packaging and it is proved that it is possible in practical application.

As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its excellent antioxidant and antibacterial properties are increasingly regarded as a good additive for improving degradable food packaging film properties. This article comprehensively reviewed the functional properties of active films containing TP developed recently. The effects of TP addition to enhancing active food packaging films’ performance, including thickness, water sensitivity, barrier properties, color, mechanical properties, antioxidant, antibacterial, and intelligent discoloration properties, were discussed. Besides, the practical applications in food preservation of active films containing TP are also discussed. This work concluded that the addition of TP could impart antioxidant and antibacterial properties to active packaging films and act as a crosslinking agent to improve other physical and chemical properties of the film, such as mechanical and barrier properties. However, the effect of TP on specific properties of the active packaging film is complex, and the appropriate TP concentration needs to be selected according to the type of film matrix and the interaction between the components. Notably, the addition of TP improved the efficiency of the active packaging film in food preservation applications, which accelerates the process of replacing the traditional plastic-based food packaging with active packaging film.

Recent functionality developments of carboxymethyl chitosan as an active food packaging film material