Nanocomposite Packaging Research Articles

Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film

Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining ultrasound treatment, nanocomposite packaging, and cold storage ― a method known as ultrasonic nano-cooling (UNC) on quality of mutton. Various ultrasound frequencies (40 and 80 kHz) and processing times (2–4 minutes) were applied to process the mutton. Thereafter, the products were packaged in nanocomposite film, made from sorghum starch and Azadirachta indica gum nanoparticles, and then stored under cold temperature condition: 2°C, 4°C, and 6°C. Analysis of the physical and biochemical properties revealed significant improvements in quality due to UNC preservation compared to the control (p < 0.05). Notably, the total bacterial load dropped from 5.4 × 10⁶ CFU/g in the control to 1.9 × 10⁶ CFU/g at 2°C with 80 kHz ultrasound after 4 minutes. This effect may be due to enhanced cavitation effects at higher frequencies, which, according to previous studies, can disrupt microbial cell walls. Lipid oxidation reduced from 0.45 mg MDA/kg to 0.20 mg MDA/kg, likely due to minimized thermal degradation and oxidative reactions, facilitated by lower temperatures and effective packaging. Water holding capacity increased from 70 % to 85 %, due to improved muscle fiber structure from ultrasound treatment, which aids moisture retention. The pH remained steady between 5.8 and 6.0, reflecting minimal spoilage and effective microbial control. This study demonstrates that UNC preservation is an effective method for extending mutton shelf life, aligning with the demand for high-quality, long-lasting mutton products.

The physicomechanical optimization and antimicrobial properties of the Ɛ-polylysine/ZnO nanoparticles loaded active packaging films

Response surface methodology (RSM) was used to evaluation the effects of Ɛ-polylysine (Ɛ-PL: 0–5 wt%) and zinc oxide nanoparticle (ZnO: 0–5 wt%) on the physico-mechanical properties of the gelatin/polyvinyl alcohol (G/PVA) based nanocomposite packaging films. Using Design-Expert 7.0.0 software, numerical and graphical improvements were also carried out. The optimization was focused on increasing the values of the ultimate tensile strength (UTS), strain at break (SAB), Young's modulus (YM), and lightness (L), and reducing the values of the water vapor permeability (WVP), yellowness index (YI), and overall color difference (∆E). The overall optimal concentrations of ZnO and Ɛ-PL were 1.00 (wt%) and 4.30 (wt%), respectively, with a maximum desirability of 75 %. Additionally, the microstructure, surface topography, interactions, and distribution quality of ZnO nanoparticles and Ɛ-PL in the biopolymer matrix were analyzed using Scanning Electron Microscopy, Atomic Force Microscopy, Fourier Transform Infrared Spectroscopy, and X-ray diffraction measurements. The result of differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) confirmed improved thermal stability of nanocomposite films containing ZnO nanoparticles and Ɛ-PL. MIC test showed that ZnO and Ɛ-PL were effective against E. coli, S. aureus, P. fluorescence, and S. typhimurium at the concentration of 2–3 and 10–12 mg/mL, respectively. The antimicrobial activity of G/PVA nanocomposites containing ZnO, Ɛ-PL, and ZnO/Ɛ-PL against E. coli was more than S. aureus.

Maize starch-PVA nanocomposite biodegradable antimicrobial packaging films for enhancement of shelf-life of Agaricus bisporus

Nanocomposite antimicrobial packaging can effectively cater to the postharvest losses of button mushrooms. This study aimed for fabrication of novel antimicrobial biodegradable packaging films using a double composite system comprised of nano-clay-essential oil (EO) composite blended with maize starch (MS) /Polyvinyl alcohol (PVA) polymers which was plasticized with glycerol. The results confirmed superior water barrier properties with the lowest film solubility (16.52 %) and water holding capacity (13.55 %) in MS+ PVA+ Nano-bentonite-basil EO blend film. The surface morphology of this blend film appeared smooth, was thermally stable with the lowest mass loss (97.92 %), and exhibited the highest tensile strength (182.15 Kg/cm2) which makes it suitable for food packaging applications. Furthermore, all the prepared films were fully degraded in the soil after 147 days except the control cling film. The addition of EOs enhanced the antimicrobial activity of starch blend films with the highest inhibition against Gram-positive microorganisms (Staphylococcus aureus and Listeria monocytogenes). Packaging of freshly harvested button mushrooms with nanocomposite blend film enhanced the shelf-life up-to 14 days of storage under refrigerated conditions (4 °C) with the lowest physiological weight loss (4.69 %) and highest firmness (1.5 Kg F). Nutritional qualities and ROS-mitigating enzymatic activity of mushroom fruiting bodies were also maintained through packaging. This innovative nanocomposite packaging films could provide a green, environment-friendly, and antimicrobial system to combat the shorter shelf life of button mushrooms.

Vaccinium corymbosum–Derived Carbon Dots and Anthocyanin‐Infused Gelatin Multifunctional Films for Smart Packaging Applications

ABSTRACTConsumers and food industry stakeholders have expressed great interest in using simple, non‐destructive and inexpensive methods to control/maintain or monitor the freshness of perishable foods. The idea of smart packaging has been introduced to address these requirements satisfactorily, revolutionizing conventional food packaging. Vaccinium corymbosum (VC)–based carbon dots (CDs) and anthocyanin were matrixed on gelatin (GEL) to fabricate smart packaging film. The VC biowaste–derived carbon dots (VC‐CDs) were characterized using photoluminescence, fluorescence spectrometry, FTIR, antibacterial/antioxidant potential, TEM and XPS analysis. Fabricated films were subjected to physico‐chemical, antioxidant and optical properties, SEM, TGA simulation and in vivo food model system. The VC‐CDs exhibited excellent functional properties like ultraviolet (UV) blocking and antibacterial properties. The reinforcement with 1.5% VC‐CDs and 6% VC anthocyanins (VCA) in the GEL polymer matrix improved UV blocking (&gt; 189%) properties and showed potent antioxidant potential (&gt; 164%) compared to the neat GEL film. In vivo food packaging (minced pork, fish and shrimp) with films has shown that indicator films work efficiently and non‐destructively and monitor real‐time freshness. The GEL/VC‐CDs/VCA‐based active and intelligent films are expected to be applied as multifunctional nanocomposite packaging materials that can indicate quality changes in real time, maintain quality and prolong the shelf life of packaged foods.

Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging

Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging

Application of active and environment-friendly poly (3-hydroxybutyrate)/grapeseed oil/MgO nanocomposite packaging for prolonging the shelf-life of cherry tomatoes (Solanum lycopersicum L. var.cerasiforme)

Active packaging is one of the emerging technologies for maintaining the safety and quality of fresh produce. This work assessed the effectiveness of an active and eco-friendly poly (3-hydroxybutyrate) (PHB) based film loaded with 5 wt% grapeseed oil (GS) and 0.7 wt% MgO nanoparticles (MgO NPs) prepared via sonication-assisted solution casting route for storage and handling of the cherry tomatoes. The shelf-life study of cherry tomatoes in active (PHB/5GS/0.7MgO) packaging was carried out for 23 days in ambient room conditions, and results are compared with the storage of cherry tomatoes without packaging (control), in low-density polyethylene (LDPE) packaging, and in PHB packaging. Various parameters, viz. Visual appearance, weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), ripening index, pH, color, and organoleptic factors, were evaluated every 3 days for cherry tomatoes in various storage groups. The results from the shelf-life study clearly showed that the cherry tomatoes stored in PHB/5GS/0.7MgO packaging experienced better preservation of quality than those in other storage groups, with no signs of surface wrinkling, shrinkage, microbial growth, or juice leakage till day 21 of their storage. This was further evidenced by minimal weight loss (4.45 ± 0.06% on day 21), minimal change in titratable acidity (0.74 ± 0.01% on day 0–0.67 ± 0.01% on day 21), and better retention of firmness (19.89 ± 0.12 N on day 0–15.77 ± 0.37 N on day 21), pH, color, and organoleptic attributes for the cherry tomatoes stored in this packaging group. Furthermore, it was found that the migration of MgO NPs from the nanocomposite packaging to cherry tomatoes was negligible. These findings suggest that the PHB/5GS/0.7MgO nanocomposite film is a promising choice for the storage of cherry tomatoes.

Characterization of banana powder-based film reinforced with CNF and Bio-mediated ZnO nanoparticles for potential food applications

The formulation of a multifunctional nanocomposite packaging material with potential against agents of food deterioration, such as free radicals and microorganisms, has emerged as a solution for shelf-life extension and food security. This study developed banana powder (BP) film infused with cellulose nanofiber (CNF) and ZnO-PPW and ZnO-PSW nanoparticles (NPs) at different concentrations for food applications. The BP/CNF/ZnO films were characterized using UV–vis spectroscopy, XRD, FT-IR, and SEM techniques. The analyses confirmed the successful infusion of ZnO NPs into the BP/CNF matrix, leading to significant changes (p < 0.05) in color and appearance, enhanced UV–vis barrier properties, and increased thickness and flexibility of the films. Furthermore, the presence of ZnO in the base matrix influenced the moisture content (19%–29%), film solubility (68%–74%), and oil permeability significantly more than the control BP/CNF film. Adding ZnO significantly improved the UV barrier properties compared to the control. The nanocomposite BP/CNF/ZnO films demonstrated concentration-based antioxidant and good antimicrobial activity against five selected food pathogens (Escherichia coli, Enterococcus faecalis, Listeria monocytogenes and Staphylococcus aureus). Similarly, good antioxidant properties were reported in different assays, proving superior to the control BP/CNF. These key findings, especially those of the BP/CNF/ + 0.6% ZnO NPs films, showed that these films possess great potential for application as food packaging materials with antioxidant and antimicrobial properties.

Preserving wheat flour with cellulose nanocomposite packaging and cold plasma treatment: Eliminating fungal contamination and improving functionality

The main aim of the present study was to produce uncontaminated flour that preserves its quality without undergoing any alterations. The present study investigated the effects of cold plasma treatment, carboxymethyl cellulose/polyvinyl alcohol/nanoclay (CMC/PVA/nanoclay—CPN) packaging, and the combined treatment of cold plasma and cellulose nanocomposite packaging on wheat flour's shelf life and quality during storage. Our findings strongly suggest that the synergistic application of cold plasma treatment and CPN packaging holds remarkable potential for the complete decontamination of A. flavus. In terms of wheat flour functionality, our results highlight the superior performance of the combined approach of cold plasma treatment and CPN packaging when compared to their individual utilization and the control group. However, it should be noted that there appears to be a decline in the preservation of wheat flour quality during storage. A. flavus was effectively eradicated from flour samples through plasma treatment at 12 and 15 kV voltage levels. However, this treatment had notable effects on dry and wet gluten and starch compositions. Our results suggest combining CPN packaging with cold plasma treatment is viable for extending wheat flour's gluten and starch content during storage. Treatment B, with 10 kV applied for 7 min, and Treatment C, with 10 kV applied for 10 min, exhibit positive preservation results. The above findings contribute to understanding and advancing techniques to effectively preserve flour-based culinary products' quality and nutritional value.

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

The combination of high oxygen and nanocomposite packaging alleviated quality deterioration by promoting antioxidant capacity and phenylpropane metabolism in Volvariella volvacea

Volvariella volvacea is a highly perishable mushroom that severely affects its postharvest commercial value. This study aimed to investigate the impact of high oxygen (O2) levels combined with nanocomposite packaging on the shelf-life quality of V. volvacea. Results showed that treatment with high concentrations of O2 (80% and 100% O2) and nanocomposite packaging effectively delayed the quality deterioration of V. volvacea, resulting in better postharvest appearance, higher firmness, lower weight loss, malondialdehyde (MDA) content, and leakage of membrane electrolytes. Further analysis revealed the combination treatments ameliorated oxidative stress by inducing antioxidant enzymes and the glutathione-ascorbate (GSH-AsA) cycle at both enzymatic and transcriptional levels, thereby activating the antioxidant system. Additionally, the treatments enhanced activities of key enzymes in phenylpropane metabolism, leading to a reduction in the decrease of total phenolics and flavonoids. This work provides new insights into the development of postharvest technologies to prolong the storage life of V. volvacea.

Advancements in edible films for aquatic product preservation and packaging

AbstractThis review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products. Aquatic food products with a high nutritional value play an important role in the market. However, these products are susceptible to microbiological spoilage, chemical oxidation, and physical deterioration. Therefore, the use of functional edible films and coating layers for shelf life extension is a critical issue. In this review, marine‐based biopolymers, peptides, biodegradable polymers, and their conjugates as edible film/coating materials are summarised, and commonly applied methods are explained. Polysaccharide and/or protein films enriched with plant extracts, phenolic compounds, and essential oils (EOs) have also been presented. Recent studies have indicated that nanostructures, such as nanofibers, nanoparticles, and nanoemulsions, have gained interest for the nanoencapsulation of bioactive ingredients or antimicrobial agents in edible films to preserve freshness. Therefore, nanocomposite packaging film materials with improved moisture barriers have a strong impact on oxidation and microbial delay. The combination of various compounds or synergistic treatment of edible films with other nonthermal methods such as ozonation, high hydrostatic pressure, and irradiation, are recommended as alternative edible film modification methods. Finally, the enrichment of edible films with microorganism‐based additives, bacteriophages, and enzymes is discussed. This review reports that the integration of natural antioxidants, phenolic compounds, probiotics, and bacteriocins with antioxidant and antimicrobial activities in edible films and their packaging applications has the potential to prolong the shelf life of aquatic products.

Development of composite film based on polyvinyl alcohol with binary nanoreinforcements for active packaging of fresh-cut apples

To develop a sustainable and environmentally-friendly preservation packaging for fresh-cut fruits and vegetables (FFV), this study synthesized the nanohybrid LDH@PCA using layered double hydroxide (LDH) loaded with p-coumaric acid (PCA). Subsequently, the nanohybrid and lignin nanoparticles (LPs) were integrated into a polyvinyl alcohol (PVA) matrix to prepare a binary nanocomposite packaging material named PVA-LPs-LDH@PCA. In this case, LDH@PCA and LPs were homogeneously dispersed inside PVA, relying on hydrogen bonding at 3 % (w/w) and 5 % (w/w), respectively, while electrostatic attraction also played a role. The reinforcement of the binary nanomaterials led to a significant increase in the radius of gyration and mass fractal dimension of the microregions within the PVA films. Additionally, the tensile strengths were 66 %, 32 %, and 8 % higher than those of the PVA, PVA-LPs, and PVA-LDH@PCA films, respectively. Moreover, the binary nanocomposite packaging exhibited enhanced water vapor, oxygen, UV barrier, and thermal stability, while synergistically improving its antioxidant activity compared to the aforementioned films. Remarkably, PCA in PVA-LPs-LDH@PCA demonstrated sustained release properties, consistent with Avrami and Arabolic diffusion models, for up to 55 h. Packaging of fresh-cut apples with PVA-LPs-LDH@PCA effectively maintained the texture, appearance, and nutritional quality. Transcriptomic and metabolomic analyses revealed that this packaging inhibited cell wall degradation, maintained cell membrane integrity, stimulated scavenging of reactive oxygen species, and inhibited polyphenol oxidase, attenuating the adverse effects of water loss stress on fresh-cut apples. These findings suggest that PVA binary nanocomposite films hold great potential as a sustainable solution for freshness preservation in FFV packaging.

Penerapan Teknologi Nanokomposit Pada Kemasan Pangan

Nanotechnology is the manipulation and use of materials and structures on the nanometer scale, roughly between 1 and 100 nm. Nanotechnology has invaded the agri-food industry, with many applications. Nanocomposite is one of the development technologies of Nanotechnology. Nanocomposite packaging is a polymer in which certain types of nano materials have been inserted, such as nano composite clay, nano silica particles (SiO2), carbon nanotubes, graphene, starch nanocrystals, cellulose-based nanofiber or nanowhiskers, chitin chitosan nanoparticles and other inorganics. This paper reviews the main applications of nanocomposites in the field of food packaging. The writing method used in writing this article review is a comparative writing method by collecting various sources obtained from several research journals from 2014 - 2021. From the results of this study, it was found that nanocomposites have very broad potential for their use as food packaging. Such as increasing antimicrobial ability, extending shelf life, maintaining color and sensory quality, as well as other benefits. However, it is necessary to carry out further identification regarding the nature of the interactions between nanoparticles and their effects on the food packaging application process.&#x0D;

Metabolomic approach: Postharvest mushroom (Agaricus bisporus) browning inhibited by nanocomposite packaging materials

Browning is an important factor affecting mushroom quality. To elucidate the molecular mechanism of nanocomposite packaging materials (Nano-PM) that delayed the browning of Agaricus bisporus, the metabolomic technology was applied. Thirty-five differential metabolites were obtained in A. bisporus packed with Nano-PM and commercial polyethylene packaging (control). Glutamate, leucine, and 3,4-dihydroxybenzaldehyde were detected as characteristic differential metabolites in Nano-PM treatment. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, amino acid synthesis and phenylalanine metabolism were enriched in mushrooms. In addition, glutamate, leucine, and 3,4-dihydroxybenzaldehyde inhibited tyrosinase (TYR) activity, leading to a better appearance and lower browning degree of packaged A. bisporus. Therefore, Nano-PM decreased mushroom browning by maintaining high levels of glutamate, leucine, and 3,4-dihydroxybenzaldehyde to inhibit TYR activity in A. bisporus.

Zinc oxide enhanced the antibacterial efficacy of biodegradable PBAT/PBS nanocomposite films: Morphology and food packaging properties

Enhancing the antimicrobial functions of biodegradable polyesters facilitates the utilization of sustainable food packaging. Poly(butylene succinate) (PBS) and polybutylene adipate terephthalate (PBAT) blends were compounded with zinc oxide (ZnO) nanoparticles (up to 4.5%) into a master batch via twin-screw extrusion. Biodegradable films were produced via cast extrusion, and the morphologies and packaging properties were determined. Adding ZnO nanoparticles up to 2.7% modified the film's surface topography, causing non-homogeneity and voids. ZnO tended to form aggregates at higher loading, while phase separation of metal oxide from PBAT/PBS matrices occurred. Dispersion of ZnO nanoparticles reduced water vapor permeability, with the lowest effects on oxygen permeability. Adding ZnO in combination with the molecular orientation of the polymer effectively reinforced the matrices and improved the mechanical properties of PBAT/PBS blends. PBAT/PBS/ZnO films exhibited antimicrobial capacity against Escherichia coli and Bacillus cereus. PBAT/PBS with ZnO >2.7% delayed discoloration of red pigments in packaged minced pork due to efficient inhibition of microbial growth and UV blocking. ZnO-loaded polyester enhanced antimicrobial functions, producing sustainable active nanocomposite packaging.

Review of packaging for improving storage quality of fresh edible mushrooms

AbstractEdible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms.

Starch Nanocrystal and its Food Packaging Applications

Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.

Effects of nanocomposite packaging on postharvest quality of mushrooms (Stropharia rugosoannulata) from the perspective of water migration and microstructure changes

AbstractStropharia rugosoannulata, a high‐value mushroom, exhibits high nutritional value and flavor characteristics; however, the mushroom is susceptible to spoilage, water loss and texture deterioration, which renders its safety and edibility a challenge. To improve the shelf life of fresh mushrooms during storage, a novel nanocomposite packaging (NP) was applied for the first time to maintain the freshness of S. rugosoannulata. The results showed that compared to other groups, NP effectively delayed the deterioration of sensory quality, postponed the decrease in firmness, and inhibited the degradation of soluble protein (caps 54.58 mg g−1 and stipes 31.45 mg g−1) and crude polysaccharide (caps 5.06 mg g−1 and stipes 3.53 mg g−1). Moreover, NP significantly reduced weight loss (0.41%) and water content loss (caps 90.93% and stipes 89.80%), as confirmed by low‐field nuclear magnetic resonance and magnetic resonance imaging; thus, water loss was inhibited. Additionally, the results of scanning electron microscopy and transmission electron microscopy indicated that NP helped preserve intact cell structure and retard organelle disintegration, helping prevent water from escaping to some extent. The overall research indicated that the application and performance of the novel NP, which is convenience, suitable for scale application and improves postharvest quality, is a promising approach for extending the shelf life of fresh S. rugosoannulata.

Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability.

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.

Active electrospun nanofiber packaging maintains the preservation quality and antioxidant activity of blackberry

In this study, an electrospun nanofibrous material, based on polylactic acid (PLA) and polycaprolactone (PCL) and containing an oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complex, was developed for active packaging. The effects of nanocomposite packaging on the preservation quality and antioxidant activity of blackberries were investigated. The OEO@ β-CDs/PLA/PCL nanofiber packaging maintained the appearance of the blackberries and inhibited color deterioration with a* of 0.21 and total color difference of 2.03 on day 10. At the end of storage period, the decay rate was 27.8% and weight loss was 3.56% in OEO@ β-CDs/PLA/PCL, lower than those of other treatments. OEO@ β-CDs/PLA/PCL delayed the softening of the blackberries, which the firmness was 6.78 N on day 10. Moreover, other preservation quality losses were also mitigated by OEO@ β-CDs/PLA/PCL, with total soluble solid of 8.94, soluble protein of 14.03 g/kg and ascorbic acid of 0.195 g/kg on day 10. The nanofibrous film maintained the activity of antioxidant enzymes and inhibited oxidative damage in the microstructure with a low H2O2 content of 0.13 mol/kg. During the postharvest period, the OEO@ β-CDs/PLA/PCL nanofibrous material inhibited postharvest decay and deterioration, loss of nutritional quality and oxidative damage of the blackberries, thereby demonstrating the potential of nanocomposite materials for fruit storage.