Active Food Packaging Applications Research Articles

Experimental investigations on PVA/chitosan and PVA/chitin films for active food packaging using Oxytenanthera abyssinica lignin nanoparticles and its UV-shielding, antimicrobial, and antiradical effects

This study investigated the effect of adding lignin nanoparticles (LNPs) derived from Oxytenanthera abyssinica via alkali-acid nanoprecipitation method to polyvinyl alcohol/chitosan (PVA/CI) and polyvinyl alcohol/chitin (PVA/CH) films for the active food packaging applications. Adding LNPs at concentrations of 1 % and 3 % improved the films' thermal stability and mechanical properties. The lowest water solubility and moisture content were observed in PVA/CI/LNPs films. LNPs exhibited effective 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, with the highest values observed in PVA/CH/LNPS and PVA/CI/LNPS films with values of 87.47 and 88.74 % respectively. The addition of LNPs also improved the UV-blocking abilities of the films. PVA/CH/LNP3 and PVA/CI/LNP3 have the smallest percentage transmission values of 3.34 % and 0.86 % in the UV range. The overall migration of dietary stimulants was lower in PVA/CI/LNPS and PVA/CH/LNPS films compared to PVA film. Antibacterial tests demonstrated the inhibitory capacity of the synthesized biofilms against both gram-positive and negative bacterial species, with the highest inhibitory value of 26 mm. The study suggests that PVA/CH/LNPS and PVA/CI/LNPS films have potential applications as active food packaging materials and can be explored in other potential applications such as drug delivery, tissue engineering, wound healing, and slow-release urea fertilizer development.

Loading of cinnamon essential oil into electrospun octenylsuccinylated starch-pullulan nanofiber mats: Electrospinnability evaluation, structural characterization, and antibacterial potential

The application of cinnamaldehyde essential oil (CEO), which is naturally antibacterial, has been limited due to its high volatility and insolubility in water. This issue may be addressed by nanoencapsulation through electrospinning. In this study, octenylsuccinylated starch (OSS) with different molecular structures blended with pullulan (PUL) was developed to load CEO for enhanced antibacterial potential. OSS with a smaller molecular size and a higher degree of substitution is beneficial for the electrospinning of OSS/PUL into high-quality nanofiber mats. The electrospinning process of OSS/PUL aqueous dopes is mainly influenced by moderate apparent viscosity, increased conductivity, and reduced surface tension. CEO loading through physical adsorption significantly changed the fiber microstructure and displayed antibacterial effects against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus for electrospun OSS/PUL nanofiber mats. This study demonstrates that electrospun starch-based nanofiber mats with loading of essential oils could hold a potential application in active food packaging and wound dressing.

Mechanical, barrier, antibacterial and biodegradable properties of carrageenan/natamycin/graphene hybrid bio nanocomposite film for active antimicrobial food packaging applications

Mechanical, barrier, antibacterial and biodegradable properties of carrageenan/natamycin/graphene hybrid bio nanocomposite film for active antimicrobial food packaging applications

Guar gum based flexible packaging material with an active surface reinforced by litchi shell derived micro fibrillated cellulose and halloysite nanotubes

In this study, authors investigated the potential of incorporating micro-fibrillated cellulose derived from litchi shells and halloysite nanotubes into guar gum films for active antioxidant food packaging applications. The films were prepared using a solvent casting method, and the concentration of micro-fibrillated cellulose was varied to determine its effect on the films' properties. Our results demonstrated that the guar gum and micro-fibrillated cellulose show covalent contact and hydrogen bonding, according to Fourier transform infrared. X-Ray diffraction analysis revealed that the addition of micro-fibrillated cellulose and Halloysite nanotube significantly increased the crystallinity of the films. However, Thermogravimetric analysis showed that the incorporation of both improved the thermal stability of the films. Scanning electron microscopy analysis depicted dense disorder network that would be responsible lower contact angle in the developed film with increased MFC concentration. The incorporation of micro-fibrillated cellulose and halloysite nanotube enhanced the films' antioxidant properties from 3.40 to 39.50%, with a higher radical scavenging activity observed at higher concentrations. In conclusion, our study suggests that incorporating micro-fibrillated cellulose and halloysite nanotube into antioxidant guar gum films can produce a promising active food packaging material with improved antioxidant properties. This study contributes to the development of sustainable and effective active food packaging solutions, with the potential to reduce food waste and improve food quality.

Chitosan-based films blended with moringa leaves and MgO nanoparticles for application in active food packaging

This study aims to address the issue of environmental pollution caused by non-biodegradable petroleum-based food packaging by exploring the application of biodegradable films. Film casting was employed to fabricate food packaging films from chitosan (CS) and polyvinyl alcohol (PVA) polymers blended with moringa extract (MoE) and various concentrations of magnesium oxide nanoparticles (MgO NPs). The films were characterized through multiple techniques, including UV spectroscopy, Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), Energy-Dispersive X-ray Spectroscopy (EDX), X-ray Diffraction (XRD), and Fourier-transform Infrared Spectroscopy (FTIR). The study investigated the physicomechanical properties, water solubility, water vapor transmission rate, oxygen permeability, migration test, biodegradability, contact angle, anti-fogging, antibacterial and antifungal activity, and application of the films for food packaging. The results showed that blending CS/PVA films with MoE and MgO NPs significantly improved their mechanical properties. The highest tensile strength of 98 MPa was observed in the CPMMgO-0.5 film. The solubility of the films was low, with CPMMgO-0 and CPMMgO-0.25 demonstrating the lowest solubility as weight decreased by 3.41 % and 3.47 %, respectively. The water vapor transmission rate and oxygen permeability decreased with increasing MgO NP concentrations, with the CPMMgO-0.5 film exhibiting the lowest values. The films also demonstrated good biodegradability, anti-fogging ability, antibacterial and antifungal activity, and low water solubility, enabling bead encapsulation over 14 days in good condition. Moreover, the thermal stability of the films was improved, extending the shelf life of bread. Therefore, the fabricated films provide a promising alternative to non-degradable plastic packaging, which heavily contributes to environmental pollution.

Biopolymer films incorporated with chlorogenic acid nanoparticles for active food packaging application

Food packaging is innovating towards more environmental-friendly polymers and broader applications of bioactive compounds. In this study, active packaging materials were successfully prepared by incorporating chlorogenic acid (CGA) nanoparticles into pullulan/gelatin polymer matrixes. The rhamnolipid (RL) and/or CGA were combined with chitosan (CS) to synthesize active nanoparticles by the ionic crosslinking method. The film containing CS/RL/CGA nanoparticles (F/CRC) exhibited both ultrahigh visible light (400–760 nm) transmittance (approximately 90%) and UVA (320–400 nm)-blocking efficiency (89.06%). Its fluorescent properties can be used for anti-counterfeiting. Significantly, the bacterial inhibition rates of F/CRC against E. coli and S. aureus were 92.14% and 98.72%. F/CRC also showed good antioxidant capability and biosafety. Finally, the packaging test further indicated that F/CRC could delay the browning of bananas and the bacteria growth of chicken samples. This work presents a green and feasible route to produce functional materials with UV-shielding properties for packaging applications.

Alginate based films integrated with nitrogen-functionalized carbon dots and layered clay for active food packaging applications

The applications of alginate derived from seaweed polysaccharide in food packaging are restricted due to their inherent deficient antibacterial, antioxidant and UV barrier properties. In this study, nitrogen-functionalized carbon dots (NCDs) with active functions (0.5–3 %) and layered clay (1 %) with barrier property were introduced to construct alginate based active films via solution casting method. The results showed that the synthesized spherical NCDs had a particle size of 2–3 nm, and the internal structure of NCDs was similar to graphene, with a large number of active groups (-NH2, -OH, etc.) on the surface. Infrared analysis revealed that NCDs could form strong hydrogen bonds with alginate matrix, which slowed down the deterioration of mechanical properties and reduced the surface wettability. With the addition of NCDs, active functions and surface hydrophobicity of the active films were enhanced significantly (P < 0.05). When the amount of NCDs reached 3 %, UV barrier, antioxidant and antibacterial properties of the active films were increased by 50.0 %, 61.1 % and 70.1 %, respectively. The addition of NCDs could enhance the anti-browning ability of alginate based coatings and extend the shelf life of banana significantly. Therefore, a suitable amount of NCDs (1–2 %) and layered clay (1 %) can synergistically improve comprehensive performance of alginate based films and promote their food packaging application used as active films/inner coatings.

Facile fabrication and characterization of novel antimicrobial and antioxidant poly (3-hydroxybutyrate)/essential oil composites for potential use in active food packaging applications

Poly (3-hydroxybutyrate) (PHB) is a bio-based biodegradable biopolymer with excellent potential to substitute petrochemical-based food packaging materials. Nevertheless, low elongation at break is one of the limiting factors for its commercial-scale application in the packaging field. Microbial contamination and lipid oxidation are the two main causes of food spoilage and pose huge challenges to the food industry. In this regard, essential oils are bioactive compounds that, in addition to providing antimicrobial and antioxidant properties, can improve the flexibility of biopolymers. Therefore, to overcome the aforementioned challenges, the current study aimed to fabricate novel PHB composite films loaded with essential oils, viz. grapeseed oil (GS), bergamot oil (BG), and ginger oil (GG), by a simple solution casting technique. To evaluate the potential of prepared PHB/essential oil composites for food packaging applications, extensive characterizations of their mechanical, structural, barrier, optical, and thermal properties were carried out. Interestingly, PHB/essential oil composites demonstrated good UV-blocking properties without affecting its transparency. PHB films loaded with 5 wt% GS showed a 30-fold enhancement in flexibility compared to pristine PHB. The DPPH radical scavenging activities of PHB/5GS, PHB/5BG, and PHB/5GG films are 53.17 ± 4.76, 50.70 ± 3.92 and 86.38 ± 2.73 %, respectively. The antibacterial activities of PHB/5GS, PHB/5BG, and PHB/5GG films against the model bacterium E. coli are 19.72 ± 0.97, 12.62 ± 2.23 and 29.98 ± 2.15 %, respectively, whereas, for S. aureus, the values are 61.56 ± 3.39, 30.28 ± 0.92 and 70.97 ± 0.26 %, respectively. Moreover, the overall migration values of the composite films in simulants representing hydrophilic, acidic, and lipophilic foods did not exceed the prescribed overall migration limit (10 mg/dm2).

Reuse of used paper egg carton boxes as a source to produce hybrid AgNPs- carboxyl nanocellulose through bio-synthesis and its application in active food packaging

The proper disposal of disposable synthetic plastic food packaging materials presents a significant challenge for both the environment and the solid waste management community. To address this issue, an antibacterial-based high-strength bio-composite serves as the optimal alternative to conventional packaging materials. This study aims to produce a hybrid material of AgNPs-carboxyl cellulose nanocrystals (AgNPs-CCNCs), obtained from used egg carton boxes (UECBs), through bio acid hydrolysis and an in-situ generation process. Furthermore, AgNPs- carboxyl cellulose nanofibers (AgNPs-CCNFs) will be synthesized through a combination of bio acid hydrolysis and ball milling, followed by an additional in-situ generation step. The AgNPs-carboxyl nanocellulose (AgNPs-CCNCs, and AgNPs-CCNFs) exhibited excellent crystallinity index, morphology, thermal, and antibacterial properties. The morphological analysis was performed by electron microscopy, and the results showed the uniform distribution and spherical form of AgNPs appearing over the carboxyl nanocellulose through the in-situ generation process, which was confirmed through XRD analysis. The study further explores the impact of AgNPs-carboxyl nanocellulose on the mechanical, chemical, antibacterial, and thermal properties of the PVA matrix. The results demonstrate that the bio-nanocomposite film offers opportunities for utilization in active packaging applications.

Use of Chitosan-Based Polyelectrolyte Complexes for Its Potential Application in Active Food Packaging: A Review of Recent Literature.

The current challenges in the food packaging field are, on one side, replacing plastic from non-renewable sources with biopolymers and, on the other hand, generating a packaging material with attractive properties for the consumer. Currently, the consumer is ecologically concerned; the food packaging industry must think ahead to satisfy their needs. In this context, the utilization of polyelectrolyte complexes (PECs) in this industry presents itself as an excellent candidate for fulfilling these requirements. PECs possess enticing characteristics such as encapsulation, protection, and transportation, among others. On the other hand, diverse types of biopolymers have been used in the formation of PECs, such as alginate, cellulose, gelatin, collagen, and so on. Hence, this paper reviews the use of PECs in food packaging where chitosan forms polyelectrolyte complexes.

Preparation of chitosan/gelatin-based functional films integrated with carbon dots from banana peel for active packaging application

Carbon dots (CDs) were manufactured with banana peels using a hydrothermal method (200 °C for 6 h). The synthesized CDs were spherical particles with a size of 1–3 nm having carboxyl groups and amine groups on the surface. CDs have been impregnated into chitosan/gelatin films to synthesize multifunctional packaging films. The composite film showed a slight decrease in transparency but a significant increase in UV protection properties. The fabricated film displayed strong antioxidant efficacy showing >74 % DPPH and 99 % ABTS radical scavenging potential. The film also unveiled substantial antibacterial activity against the foodborne pathogenic bacteria, Listeria monocytogenes, fully eliminating the growth of these bacteria within 6 h of exposure. The chitosan/gelatin film containing CD was used for minced meat packaging, and the film delayed bacterial growth (< 1 Log CFU/g after 24 h) and maintained the meat color even after 24 h of storage at 20 °C. The CD-added chitosan/gelatin functional film has a high probability of application in active food packaging, especially for extending the shelf life of packaged meat and maintaining its aesthetic quality.

Poly(lactic acid)/cholecalciferol based composites for active food packaging application

Poly(lactic acid) (PLA) based sustainable composites incorporated with cholecalciferol (Vitamin D3) (CC) at different concentrations (1, 3, 5 and 10 wt%) were prepared using solvent casting method. Performance analysis of PLA/CC composite films in terms of food packaging properties like thermal, optical, oxygen barrier, mechanical, anti-bacterial as well as anti-oxidant effect is carried out. The PLA/CC-5 composite showed complete blockage of UV-B light at 320 nm, which is known to significantly induce the photo-chemical degradation of polymers. The incorporation of CC in the PLA matrix brought in improvement in mechanical and oxygen barrier properties. The PLA composite films showed effective antibacterial activity against food borne bacteria (S. aureus and E. coli), in addition to excellent antioxidant activity. All these important traits exhibited by PLA/CC composite films suggest its potential for food packaging application.

A bio-plastic composite film based on nanocrystalline cellulose-zinc oxide reinforced poly (lactic acid) with enhanced UV-shielding effect and antibacterial activity for food packaging applications

This work reports the properties of composite films based on biodegradable poly (lactic acid) (PLA) incorporated with nanocrystalline cellulose (NCC) and nanocrystalline cellulose coated with zinc oxide (NCC-ZnO). The NCC was prepared from microcrystalline cellulose (MCC) by an acidolysis technique, and subsequently used as a supporting core for ZnO deposition via a hydrothermal process. The NCC and NCC-ZnO were characterized by various techniques, i.e., TEM, SEM, FTIR, XRD, and TGA. The results confirmed the successful fabrication of the NCC-ZnO, with approximately 41% weight of ZnO coated on the NCC surface. Both NCC and NCC-ZnO were later incorporated into PLA at various contents, and their properties, i.e., tensile properties, ultraviolet (UV) shielding efficacy, and antibacterial activity, were investigated. Compared with NCC, NCC-ZnO exhibited higher reinforcement because it provided greater tensile strength and Young’s modulus at the same filler content. The addition of NCC-ZnO significantly improved the UV shielding efficacy (both UV-A and UV-B) and the antibacterial activity. The results reveal the potential of using NCC-ZnO as an alternative filler in active food packaging applications for enhanced performance.

High-performance multifunctional gelatin-based films engineered with metal-organic frameworks for active food packaging applications

Eco-friendly multifunctional composite films were designed using gelatin (Gel) and metal-organic frameworks ZIF-8 (Zn-MOFs) to meet the demand for active packaging that ensures food shelf life. The synthesized Zn-MOF nanostructures exhibited a dodecahedral morphology with antioxidant activity, UV absorption, and antibacterial properties. The added Zn-MOFs particles showed good dispersion in the gelatin matrix, creating a dense composite film structure. The incorporation of Zn-MOFs enhanced the physical characteristics of the developed films, such as water resistance, thermal stability, tensile strength, and UV shielding properties. The addition of 1 and 3 wt% Zn-MOFs in the gelatin matrix resulted in 84.4% and 100% antioxidant activity, respectively. MOFs-loaded gelatin film demonstrated excellent antibacterial function against Gram-positive (S. aureus &L. monocytogenes) and Gram-negative (S. enterica &E. coli) bacteria. The potential application of the engineered composite films in the food packaging field is studied by fresh cherry tomato packing, and physicochemical and microbiological properties of packed samples were monitored for a storage period of 16 days at 10 °C. The Gel/Zn-MOF3% film retarded the texture deterioration of packed tomatoes and displayed a microorganism growth prevention effect, expecting its practical potential for use in multifunctional active packaging prospects.

Encapsulation of tea polyphenols into high amylose corn starch composite nanofibrous film for active antimicrobial packaging

Starch-based composite nanofibrous films loaded with tea polyphenols (TP) were successfully fabricated through electrospinning high amylose corn starch (HACS) with aid of polyvinyl alcohol (PVA), referred as HACS/PVA@TP. With the addition of 15 % TP, HACS/PVA@TP nanofibrous films exhibited enhanced mechanical properties and water vapor barrier capability, and their hydrogen bonding interactions were further evidenced. TP was slowly released from the nanofibrous film and followed Fickian diffusion mechanism, which achieved the controlled sustained release of TP. Interesting, HACS/PVA@TP nanofibrous films effectively improved antimicrobial activities against Staphylococcus aureus (S. aureus) and prolonged the shelf life of strawberry. HACS/PVA@TP nanofibrous films showed superior antibacterial function by by destroying cell wall and cytomembrane, and degrading existing DNA fragments, stimulating excessive intracellular reactive oxygen species (ROS) generation. Our study demonstrated that the functional electrospun Starch-based nanofibrous films with enhanced mechanical properties and superior antimicrobial activities were potential for the application in active food packaging and relative areas.

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging.

Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.

Nanocomposites of cellulose nanofibers incorporated with carvacrol via stabilizing octenyl succinic anhydride-modified ɛ-polylysine

Food packaging plays an extremely important role in the global food chain, allowing for products to be shipped across long distances without spoiling. However, there is an increased need to both reduce plastic waste caused by traditional single-use plastic packaging and improve the overall functionality of packaging materials to extend shelf-life even further. Herein, we investigate composite mixtures based on cellulose nanofibers and carvacrol via stabilizing octenyl-succinic anhydride-modified epsilon polylysine (MɛPL-CNF) for active food packaging applications. The effects of epsilon polylysine (εPL) concentration and modification with octenyl-succinic anhydride (OSA) and carvacrol are evaluated with respect to composites morphology, mechanical, optical, antioxidant, and antimicrobial properties. We find that both increased εPL concentration and modification with OSA and carvacrol lead to films with increased antioxidant and antimicrobial properties, albeit at the expense of reduced mechanical performance. Importantly, when sprayed onto the surface of sliced apples, MεPL-CNF-mixtures are able to successfully delay/hinder enzymatic browning, suggesting the potential of such materials for a range of active food packaging applications.

Electrospun hybrid TiO2/humic substance PHBV films for active food packaging applications

Sustainable packaging materials can play a key role in minimizing the environmental footprint of packaged food by preserving its quality and avoiding environmental persistence of plastic waste. Waste to wealth approach can cope with these major challenges by providing for bioavailable active compounds from waste residues. To this regard, humic substances (HS), derived from biowaste oxidative processes, exhibit intrinsic antioxidant and antimicrobial features, which can be significantly boosted by molecular combination with an inorganic nanostructured phase.Herein, this approach has been integrated with the electrospinning technology to design composite films made of electrospun biodegradable and bioderived polymers filled with nanostructured hybrid HS based materials.Therefore, electrospun composites made by including hybrid TiO2_HS nanostructures into PHBV matrix were first produced and then converted into homogeneous and continuous films to obtain an active layer which will be part of a multilayer food packaging solution. These were characterized in terms of morphology, thermal, crystallinity, optical, mechanical and barrier properties as well as antimicrobial performance against Staphylococcus aureus and Escherichia coli, two main strains of food pathogens.Theresults suggested that the combination of hybrid nanomaterials with electrospinning methodology is a promising and sustainable approach to convert biowaste into multifunctional materials for active packaging.

Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications

Carvacrol is a natural essential oil with a monoterpenoid structure and draws attention due to its antimicrobial and antioxidant capacity. However, high volatility and hydrophobicity limit its use in food packaging systems. This hindrance can be overcome by the complexation with cyclodextrins. In this study, the inclusion complexes (IC) of gamma-cyclodextrin (γCD) and carvacrol were integrated into gelatin/pullulan nanofibers. The control sample of carvacrol loaded gelatin/pullulan nanofibers were generated, as well. Both nanofibers indicated a free-standing and flexible character with defect-free morphology. The carvacrol-γCD-IC crystals were obviously detected within the gelatin/pullulan nanofiber structure differently from carvacrol loaded one. The inclusion complexation of γCD with carvacrol decreased the loss of this essential oil during electrospinning significantly (p < 0.05). Carvacrol retention was determined as 67.84% and 57.63% after two months of storage at room temperature for the carvacrol-γCD-IC and carvacrol loaded gelatin/pullulan nanofibers, respectively. Here, inclusion complexation played a key role in enhancing thermal stability and antibacterial performance of carvacrol loaded in the gelatin/pullulan nanofibers. The promising antioxidant property of nanofibers was revealed in food packaging applications by the accelerated shelf-life test at 40 °C. Oxidation of fish oil samples was retarded by carvacrol-γCD-IC loaded nanofibers. This study provided an understanding of the potential of carvacrol in active food packaging and how the inclusion complex with CD affected the physicochemical properties of this bioactive compound.

Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review.

Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for active food packaging applications. HNTs have been shown to possess unique properties such as high surface area, thermal stability, and biocompatibility, making them attractive for active food packaging materials. This review summarizes recent research on the use of HNTs as functional additives in active food packaging applications, including antimicrobial packaging, ethylene scavenging packaging, moisture, and gas barrier packaging. The potential benefits and challenges associated with the incorporation of HNTs into food packaging materials are discussed. The various modification methods, such as the physical, chemical, biological, and electrostatic methods, along with their impact on the properties of HNTs, are discussed. The advantages and challenges associated with each modification approach are also evaluated. Overall, the modification of HNTs has opened new possibilities for the development of advanced packaging materials with improved performance for various functional food packaging materials with enhanced properties and extended shelf life.