Active Food Packaging Applications Research Articles

Pullulan/Agar-Based Functional Film Containing Eucalyptus Essential Oil and Rutin

Biopolymer-based films were developed using a mixture of pullulan and agar, and the fabricated film was functionalized with bioactive functional components, Pickering emulsion of eucalyptus essential oil (PEU), and rutin. The color of the film with PEU and rutin supplemented was light yellow. As a result, the yellowness index increased while the whiteness index of the film reduced. The functional filler showed a biocompatibility with the pullulan/agar polymer matrix. The presence of bioactive functional materials enhanced the UV protection properties of the film. The films’ mechanical properties, vapor barrier properties, and thermal stability were not pointedly affected by the presence of essential oils and rutin alone or in combination. The presence of essential oils and rutin markedly enhanced the antioxidant activity of pullulan/agar-based films. Therefore, the bioactive functional film developed can be useful for active food packaging applications.

Cellulose nanofiber-based multifunctional films integrated with carbon dots and anthocyanins from Brassica oleracea for active and intelligent food packaging applications

A new generation of carbon dot-based active and intelligent packaging films with UV blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica oleracea (BO) extract. The cellulose nanofiber (CNF) was used to prepare the multifunctional intelligent nanocomposite film integrated with BO anthocyanins (BOA) and BO-biowaste-derived carbon dots (BO-CDs). The incorporation of 1.5 % BO-CD and 6 % BOA in the CNF matrix improved the physicochemical and UV blocking (>189 % increase) properties of the fabricated films. The synthesized BO-CD exhibits high fluorescence, UV absorption, antibacterial and antioxidant functions. It showed strong radical scavenging activity against ABTS (~90 %) and DPPH (~80 %) compared to the neat CNF film. Scanning electron microscopy and X-ray photoelectron spectroscopy (XPS) have shown enhanced compatibility and elemental composition of the BO-CDs/BOA additives in the CNF-polymer matrix. Packaging tests showed that the prepared film worked efficiently and non-destructively and was able to monitor the freshness of minced pork, fish, and shrimp in real-time through a distinct visual change from red to colorless/yellow during storage at 25 °C for 48 h. Active and intelligent films developed based on CNF/BO-CDs/BOA are expected to be applied as multifunctional packaging materials that can indicate quality changes and extend the shelf life of packaged perishable foods.

Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging

In this study, TEMPO-oxidized chitin nanocrystal (TOCN) stabilized oregano essential oil (OEO) Pickering emulsions were incorporated into the Konjac glucomannan (KGM) matrix to prepare an active food packaging film. OEO Pickering emulsions with 2.4% wt TOCN and 2% v/v OEO had a uniform droplet distribution and a particle size of 25.80 μm. The influence of OEO Pickering emulsions on the physical and biological properties of the KGM film was investigated. Scanning electron microscopy results showed that the Pickering emulsion was uniformly distributed in the KGM matrix and formed microstructure-sized holes in the films. The incorporation of OEO Pickering emulsion reduced the mechanical properties of the films, but the water vapor permeability firstly decreased and then increased. Meanwhile, the appropriate emulsion content can improve the film's barrier properties to light. Furthermore, the antioxidant and antimicrobial properties of the films were strengthened by OEO Pickering emulsion incorporation and mainly depended on its concentration. This study suggests the feasibility of KGM-based Pickering emulsion films for active food packaging applications.

Edible composite films based on chitosan/guar gum with ZnO[sbnd]NPs and roselle calyx extract for active food packaging

The present study aimed to prepare and characterize edible composite films. The edible composite films were made from a mixture of guar gum/chitosan with the loading of zinc oxide nanoparticles (ZnONPs) and roselle calyx extract (RCEx). The incorporation of RCEx and ZnONPs improved the antioxidant and mechanical properties of films. Based on yield of bioactive compounds obtained by the UAE method was used for the development of ZnONPs and the edible composite film. The Cross-section microstructure of the films showed that the films were dense and compact. Although the incorporation of RCEx decreased the transparency of the films, it enhanced the UV–Vis light barrier properties. The tensile strength, elongation at break, and solubility of CS/GG film, CS/GG/RCEx and, CS/GG/RCEx/ZnONPs film was found to be (35.74 MPa, 54.24 MPa and, 69.42 MPa), (15.56%, 12.27% and, 9.69%), and (67.23%, 59.41%, and 61.35%) respectively. Water vapor permeability (WVP) of the films was decreased from 4.68 to 4.06 (g /m2.day.kPa) after the addition of zinc oxide nanoparticles into the films, respectively. RCEx and ZnONPs incorporated films showed the higher antioxidant activity than control film, 11.52%, 42.55% and, 68.15% respectively. This study showed edible composite films incorporated ZnONPs and RCEx have promising potential for applications in active food packaging in the future.

Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins

The aim of this study was to develop intelligent/active packaging by using chitosan/esterified chitin nanofibers (CN) film matrix and anthocyanins from eggplant peel extract (EE) to monitor the freshness of pork. Fourier transform infrared spectroscopy, X-ray diffraction and zeta potential results showed that the CN filled into the film network and precisely bonded to the chitosan via electrostatic interactions and hydrogen bonding. Moreover, the incorporation of EE formed hydrogen bonds with chitosan and CN. Thermogravimetric analysis and scanning electron microscopy showed that the films became more compact and that thermal stability was improved. Hydrogen bonding, electrostatic interaction and nanofilling effects synergistically improved the mechanical and barrier properties (water vapor, oxygen and optical barrier properties) of the films with the addition of CN. When the content of CN was 5 wt%, the tensile strength, elongation at break, the water vapor and oxygen barrier properties of chitosan film were significantly increased by about 1.44, 1.52, 1.23 and 5.21 times (p < 0.05), respectively. When EE was added to the films, the antibacterial and antioxidant capacities of the film were significantly (p < 0.05) improved. All the films containing eggplant anthocyanins were sensitive to pH 3–11 buffer solutions, and the films had good ammonia-sensitivity and acid-sensitivity. Chitosan-CN-EE films effectively indicated the freshness of pork during storage. Hence, these results suggested that the chitosan-CN-EE films are promising candidates for intelligent and active food packaging applications.

Gelatin/sodium alginate multilayer composite film crosslinked with green tea extract for active food packaging application

With the increasing environmental concern and consumption demand for fresh food of human being, development of biodegradable and active food packaging films is highly desirable. In this study, an active multilayer food packaging film was fabricated using gelatin (GEL) and sodium alginate (ALG) as matrix biopolymer, green tea extract (GTE) derived from green tea waste as cross-linking agent and active ingredient. The film-forming method was based on simple layer-by-layer (LBL) casting. SEM and FTIR demonstrated the good compatibility of the film-forming substances and the formation of a more compact LBL multilayer composite film due to occurrence of increased intermolecular hydrogen bonding, thereby improving UV-shielding, mechanical strength, water vapor and oxygen barrier, water resistance and thermal stability. The multilayer composite film also exhibited high antioxidant and antibacterial activity. Particularly, slow release of GTE from multilayer composite film was observed. Moreover, the preservation study demonstrated that obtained active film could effectively maintain postharvest quality of Boletus bicolor Peck and extend shelf-life to 7 days under 4 °C storage, indicating its promising application potential for food preservation.

The potential of citrus by-products in the development of functional food and active packaging.

Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, and peels (flavedo and albedo), are produced in large amounts each year. Those by-products have an important economic value due to the high content on bioactive compounds, namely phenolic compounds and carotenoids, and are considered a valuable bio-resource for potential applications in the food industry. However, green extraction techniques are required to ensure their sustainability. This chapter addresses the main components of citrus by-products and their recent applications in food products and active food packaging, towards a circular economy. In addition, the concern regarding citrus by-products contamination (e.g. with pesticides residues and mycotoxins) is also discussed.

Development and Characterization of Mustard Oil Incorporated Biodegradable Chitosan Films for Active Food Packaging Applications

Development and Characterization of Mustard Oil Incorporated Biodegradable Chitosan Films for Active Food Packaging Applications

Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties

Antibacterial diatomite/carvacrol (D/C) complex was prepared by utilizing diatomite as an effective carrier of carvacrol, and further incorporated into gelatin with different amounts (0–30%, w/w based on gelatin) to develop a series of antibacterial gelatin-based films. D/C complex was found to have appropriate interaction and compatibility with gelatin matrix as revealed by FTIR and SEM analysis. With increasing D/C complex content, light transmission, moisture content, water solubility and tensile strength of the films decreased, whereas elongation at break and water vapor permeability increased. More importantly, an apparent antibacterial effect began to be observed for the film-forming solution containing 10% (or more) D/C complex, and the subsequent film exhibited a much slower release rate of carvacrol towards food simulant (60 wt% glycerol solution) than gelatin film with the same content of carvacrol. Therefore, the developed antibacterial gelatin films with desirable physical and sustained-release properties have great potential for active food packaging applications.

Antimicrobial edible materials via nano-modifications for food safety applications

Abstract Edible films from carboxymethyl cellulose (CMC)/starch incorporated with titanium dioxide (TiO2) nanoparticles were developed. The prepared films were characterized by Fourier transforms infrared, X-ray diffraction, transmission electron microscopy, dynamic light scattering, swelling behaviour, and thermal and mechanical properties. Results showed a decrease in the average particle size of TiO2 nanoparticles with increasing irradiation dose up to 30 kGy. The swelling capacity of CMC/starch blends is ordered in the sequence of composition ratio 2:1 &gt; 1:1 &gt; 1:2. The effect of different irradiation doses (2.5, 5, 10, 15, and 20 kGy) and different concentrations of TiO2 (0.5, 1, 1.5, 2, 2.5, and 3 wt%) on the film properties was evaluated. The tensile strength increased gradually, accompanied by a decline in elongation percentage with the increase in the irradiation dose and increase in the TiO2 contents up to 2.5 wt%. The irradiated CMC/starch/TiO2 film showed higher thermal stability than CMC/starch film. Furthermore, the unirradiated and irradiated CMC/starch/TiO2 edible films were applied to fresh strawberries by surface coating. The irradiated film showed a superior effect in prolonging the fruits’ shelf life. The antimicrobial activity of CMC/starch/TiO2 film against Escherichia coli and Staphylococcus aureus was increased by increasing the irradiation dose. In conclusion, CMC/starch/TiO2 edible film exhibited the prerequisite behaviour for potential application in active food packaging.

Magnetically responsive chitosan-pectin films incorporating Fe3O4 nanoparticles with enhanced antimicrobial activity

Chitosan-pectin films with iron oxide (Fe3O4) magnetic nanoparticles were prepared by solution casting in order to produce biopolymer based magnetically active materials. Infrared (FTIR) spectra indicated physical interactions between the matrix and nanoparticles, corroborated by differential scanning calorimetry (DSC) results. In addition, thermal characterization suggested that the interactions between chitosan, pectin and the nanoparticles resulted in a less compact structure, influencing the film mechanical properties. Regarding vibrating-sample magnetometry (VSM) and electrical analysis, chitosan-pectin films with Fe3O4 nanoparticles showed ferrimagnetic behavior, with an increase of the dielectric constant as the nanoparticle concentration increased. Furthermore, films displayed enhanced antimicrobial activity against Escherichia coli (Gram-negative) and Staphylococcus epidermidis (Gram-positive) bacteria. Therefore, chitosan-pectin films with Fe3O4 magnetic nanoparticles provide promising results for active and intelligent food packaging applications.

Novel pectin-based nanocomposite film for active food packaging applications

Novel pectin-based films reinforced with crystalline nanocellulose (CNC) and activated with zinc oxide nanoparticles (ZnO NPs) were prepared by solvent-casting method. Film ingredients enhanced UV-blocking, thermal, and antibacterial properties of active films against well-known foodborne pathogens. Optimal active films exhibited higher mechanical, water vapor barrier properties compared to pristine pectin films. SEM confirmed the even distribution of CNC and ZnO NPs in pectin matrix and their interactions were proven using FTIR. Wrapping hard cheese samples artificially contaminated with Staphylococcus aureus and Salmonella enterica with the ternary nanocomposite film at 7 °C for 5 days significantly reduced the total population counts by at least 1.02 log CFU/g. Zn2+ migrating to wrapped cheese samples was below the specific limit (5 mg/kg), confirming their safety for food contact. Overall, ZnO/CNC/pectin nanocomposite films represent promising candidates for active food packaging as safe, eco-friendly alternatives for synthetic packaging materials.

Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications

Saffron: Perspectives and Sustainability for Active and Intelligent Food Packaging Applications

Preparation and physicochemical evaluation of casein/basil seed gum film integrated with guar gum/gelatin based nanogel containing lemon peel essential oil for active food packaging application

In this study, the impact of adding lemon peel extract loaded nangel made of gelatin and guar gum in casein/basil seed gum film was examined. The films' mechanical, thermal stability, morphology, barrier, transmittance, antibacterial, antioxidant, and biocompatibility properties were investigated. The findings of this study demonstrated that incorporating the nanogels loaded with lemon peel extract in casein-basil seed gum (CB) film led to improve the properties of CB film including the mechanical properties, thermal stability, hydrophobicity, water vapor permeability, and water solubility, and also changed the color of the films, and slightly decreased the light transmission. The SEM images showed that in low percentages of nanogel, there is no significant difference in the roughness of the surface, but in higher percentages, an accumulation of nanoparticles has occurred on the surface. All films containing nanogel had good antioxidant properties and it was also observed that they had an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. None of the films had toxicity for endothelial cells line for 72 h. Therefore, CB films containing nanogel loaded with lemon peel extract have good potential for food packaging.

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil.

Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.

Preparation of chitosan/peony (Paeonia suffruticosa Andr.) leaf extract composite film and its application in sustainable active food packaging

Considering the problem of food perishability and the environmental pollution of plastic packaging, the natural active packaging prepared by incorporating plant leaf (e.g. peony leaf) extract into biodegradable food packaging materials may be a key to addressing these issues. In the study, a novel green bioactive composite film (CS-PLE) with antioxidant and antibacterial propertiese was developed by blending peony leaf extract (PLE) into chitosan (CS) film through the solution casting method. The physical properties and biological activities of a series of films, including CS film and CS-PLEs incorporated with different concentrations of PLE, were studied by appropriate experimental protocols. The results demonstrated that addition of PLE improved thermal stability, the barrier performance of UV-A and total phenolic content of CS film, and the antioxidant activities of CS-PLEs increased by 60.6 % ~ 73.2 % with the appending proportion of PLE from 0.1 wt% ~ 0.7 wt% compared to CS film. Furthermore, CS-PLEs had better inhibiting effect on bacteria. Notably, CS-PLE (0.7 wt%) wrapping apples showed the least degree of browning among all the groups. Hence, the study of CS-PLEs can provide a new strategy for the preparation of food packaging materials that are green alternatives and reduce environmental pollution.

Preparation and characterization of sodium alginate films with propolis extract and nano-SiO2

The objective of this work was to evaluate the effect of green propolis extract (PE) and silica nanoparticles (SiO2) on the structure of sodium alginate-based films (SA), as well as their physical and antioxidant properties. Control samples (only SA), films with SA and PE (SA/PE3%), as well as films simultaneously containing SA, PE and SiO2 (SA/PE3%/SiO25% and SA/PE3%/SiO210%) were systematically evaluated. Scanning electron microscopy revealed homogenous distribution of PE and SiO2 within the film matrix. The addition of both compounds increased tensile strength from 12.9 ± 1.2 (control) to 19.6 ± 1.4 MPa (SA/PE3%/SiO210%), without noting any extreme changes in elongation at break or modulus of elasticity. Additionally, the incorporation of PE provided an outstanding UV light blocking effect, and strong DPPH radical-scavenging activity for all samples, therefore, suggesting their potential for future application in active food packaging.

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp.

A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

Selenium nanoparticles–enhanced potato starch film for active food packaging application

SummaryThis work developed an active selenium nanoparticles‐based potato starch film. The incorporation of selenium nanoparticles (SeNPs) improved the microstructure, physical and biological properties of the nanocomposite film. Scanning electron microscopy (SEM) showed a slight increase in surface roughness and heterogeneity of nanocomposite film. Addition of SeNPs resulted in an improvement in film thickness and density from 0.02 ± 0.01 to 0.04 ± 0.00 mm and 1.01 ± 0.12 to 1.31 ± 0.03 g cm−3, respectively, while water content, film solubility, swelling degree as well as water vapour transmission rate decreased. Integration of SeNPs into potato starch film caused a significant change (P &lt; 0.05) of colour to red (a*) and yellow (b*). The tensile strength also improved with addition of SeNPs from 3.42 to 9.86 MPa. The presence of SeNPs in the potato starch film enhanced its antioxidant and antimicrobial activity. The overall migration and specific migration were within acceptable levels as stipulated in the EU regulations. The findings of this study present an alternative biodegradable biopolymer material that can be used as active food packaging material in replacement of nonbiodegradable synthetic polymer material.

Fabrication of cellulose acetate/gelatin-eugenol core–shell structured nanofiber films for active packaging materials

In this study, novel active materials based on cellulose acetate (CA) and gelatin (Gel) for the release of eugenol (Eg) were developed by fabricating CA/Gel-Eg core–shell structured nanofiber films using the coaxial electrospinning technique. These electrospun nanofibers were coated with a CA shell, which has excellent water stability. Eg was encapsulated on the core part of the Gel. CA/Gel-Eg fiber morphology, structure, thermal, surface wettability, mechanical, encapsulation efficiency, release profile, and biological activity were evaluated. Results showed that the Eg-loaded nanofibers had uniform fiber morphologies and average fiber diameters ranging from 302.5 to 166.6 nm. Eg could be efficiently encapsulated in nanofibers and released for 120 h. Additionally, the CA/Gel-Eg core–shell structured nanofiber films displayed good Eg dose-dependent antibacterial activity. These findings could lead to a new strategy for developing electrospun fibers with a core–shell structure for active food packaging applications.