Natural Active Agents Research Articles

Research Progress on Polysaccharide Composite Films and Coatings with Antioxidant and Antibacterial Ingredients to Extend the Shelf Life of Animal-Derived Meat

Animal-derived meat is rich in proteins and other nutrients, but is prone to spoilage during storage, including microbial contamination and fat oxidation. Therefore, there is an urgent need to find effective solutions to extend the shelf life of animal-derived meat. Polysaccharides are natural macromolecules containing multi-hydroxyl structures and functional groups, which have good solubility, film-forming properties, etc., and can form edible films. Polysaccharide films can be combined with biopolymers, nanoparticles, and natural active agents to improve their properties and enhance the antioxidant and antimicrobial activities of the films. This review summarizes the various sources of polysaccharides, such as chitosan, hyaluronic acid, sodium alginate, carrageenan, starch, and pullulan polysaccharides and their combination with different substances to extend the shelf life of animal-derived meat. This review may serve as a reference for further development of polysaccharides in animal-derived meat preservation.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective.

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.

Postbiotics in active food packaging: The contribution of cellulose nanocomposites

The food and pharmaceutical industries have developed innovative products containing probiotics, prebiotics, and synbiotics. According to International Scientific Association of Probiotics and Prebiotics (ISAPP), 'postbiotics' are preparations of inanimate microorganisms and/or their components which have host health benefits. Postbiotic preparations contain short-chain fatty acids, exopolysaccharides, vitamins, enzymes, bacteriocins, and theic acid. Various postbiotics improve human and animal health. In addition, there is evidence of their action as a food bio-preservative. Food packaging is important in food products protection from environmental damage and microbial contamination. Natural active agents are proxy to chemical agents in food packaing, attributed to consumer demand and awareness. Natural biopolymers have become the subject of much interest as they reduce environmental problems due to their abundance, biocompatibility, biodegradability, chemical stability and non-toxicity. Cellulose nanostructures with physicochemical and antibacterial properties have been widely studied for diverse applications, including food packaging to extend the shelf life of packaged food products. In this context, the present review proposes to provide a thorough discussion on production technologies, characterization, biological activities and possible applications of postbiotics in active food packaging based on cellulose nanocomposites.

Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review

Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.

Delivery kinetics of natural active agents by PVA hydrogels intended for wound care

Delivery kinetics of natural active agents by PVA hydrogels intended for wound care

Active Agents Incorporated in Polymeric Substrates to Enhance Antibacterial and Antioxidant Properties in Food Packaging Applications

Active packaging has played a significant role in consumers’ health and green environment over the years. Synthetic polymers, such as poly(ethylene terephthalate) (PET), polyethylene (PE), polypropylene (PP), polystyrene, poly(vinyl chloride) (PVC), polycarbonate (PC), poly(lactic acid) (PLA), etc., and naturally derived ones, such as cellulose, starch, chitosan, etc., are extensively used as packaging materials due to their broad range of desired properties (transparence, processability, gas barrier properties, mechanical strength, etc.). In recent years, the food packaging field has been challenged to deliver food products free from microbes that cause health hazards. However, most of the used polymers lack such properties. Owing to this, active agents such as antimicrobial agents and antioxidants have been broadly used as potential additives in food packaging substrates, to increase the shelf life, the quality and the safety of food products. Both synthetic active agents, such as Ag, Cu, ZnO, TiO2, nanoclays, and natural active agents, such as essential oils, catechin, curcumin, tannin, gallic acid, etc., exhibit a broad spectrum of antimicrobial and antioxidant effects, while restricting the growth of harmful microbes. Various bulk processing techniques have been developed over the years to produce appropriate food packaging products and to add active agents on polymer matrices or on their surface. Among these techniques, extrusion molding is the most used method for mass production of food packaging with incorporated active agents into polymer substrates, while injection molding, thermoforming, blow molding, electrospinning, etc., are used to a lower extent. This review intends to study the antimicrobial and antioxidant effects of various active agents incorporated into polymeric substrates and their bulk processing technologies involved in the field of food packaging.

Encapsulation of Essential Oils in Nanocarriers for Active Food Packaging.

Active packaging improves a packaging system’s effectiveness by actively integrating additional components into the packaging material or the headspace around the packaging. Consumer demand and awareness have grown enough to replace chemical agents with natural active agents. Essential oils (EOs) are extensively distributed throughout nature but at low levels and sometimes with poor recovery yields, which poses an issue with their application in food. Due to the instability of EOs when added directly into a food product, they require encapsulation before being added to a packaging matrix such as liposomes, solid-lipid nanoparticles, nano-emulsions, cyclodextrins, and nanostructured lipid nano-carriers. This article is focused on the encapsulation of EOs in different types of nanocarriers. Nanocarriers can improve the efficiency of active substances by providing protection, stability, and controlled and targeted release. The advantages of the many types of nanocarriers that contain active substances that can be used to make antibacterial and antioxidant biopolymeric-based active packaging are discussed. A nanocarrier-encapsulated EO enables the controlled release of oil, stabilizing the packaging for a longer duration.

Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents

AbstractThe study aims to develop wash‐resistant antibacterial cotton fabrics without using synthetic chemicals. Therefore, natural active agents of thyme, thymol and carvacrol were selected. The inclusion complexes were formed with β‐cyclodextrin using kneading method which is a simple and reproducible method for the encapsulation with high production yield. Differential scanning calorimeter analysis showed that 1:1 and 1:2 β‐CD: Guest Molecule (M:M) for thymol and carvacrol from different ratios studied has the highest complexation degree as 50% and 100%, respectively. It is also revealed that the volatile agents are retained and showed better thermal stability as a result of complexation. Carvacrol inclusion complexes were found relatively more stable (Zeta potential: −28.2 mV) than thymol complexes with smaller particle sizes (204.9 nm). Chemical structures of the inclusion complexes were revealed with Fourier transform‐infrared spectroscopy and nuclear magnetic resonance analyses. The optimum formulations for each active agent were applied to cotton fabrics as per the impregnation method and the capsule treated fabrics were washed 1, 10 and 20 times. The images exhibited the presence of inclusion complexes on the fabrics after 20 washing cycles. Although the antibacterial efficacy of fabrics decreased with increasing washing, the fabrics showed the antibacterial effect after 20 washes against Klebsiella pneumoniae and Staphylococcus aureus. This study showed that the developed products can be an alternative to the other products in the market as the long‐lasting fragrant natural antibacterial.

Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects

Climate change is accelerated by increasing food waste; more importantly, this pressing challenge is compounded by the environmentally damaging effects of conventional plastics used in food packaging. We have critically reviewed active release packaging as an innovative solution to address these concerning effects. Particular attention is paid to controlled release, encapsulation methods, and natural active agents. Other aspects of active packaging development such as stringent safety legislations are also discussed, alongside highlighting developmental hurdles. Certain technologies are underscored as revolutionary for the field of active packaging: in particular, stimuli-responsive materials, reliable controlled-release mechanisms, and the synergy of active packaging and intelligent packaging. Encapsulation is described as an important method of achieving controlled release. The potential of electrospun biopolymeric fibers to encapsulate natural antimicrobial or antioxidant molecules is also noted. Importantly, the review discusses the incorporation of nanomaterials and subsequent increased commercialization success due to the modulation of Bioplastic properties. In order to outcompete inexpensive petroleum-based plastics, these novel packaging materials must have good mechanical properties, good barrier properties, well-defined controlled release studies, and good biodegradation rates. Overall, it is evident that biopolymeric active-release packaging incorporating natural active compounds will serve as a high-potential, sustainable replacement for ubiquitous petroleum-based plastics.

Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents.

In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2–5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents.

Structural and Thermal Properties of Electrospun Whey Protein/PEO Nanofibers

Nano-scale fibers or films obtained by adding natural active agents to natural food proteins are promising materials for packaging purposes. Whey proteins (WPs) are one of the most popular matrices in application with their cheap and sustainable availability. They have many functional properties and their antimicrobial, antiviral and anticarcinogenic properties are highlighted as well. Enzymatic hydrolysis can increase their functionality such as inducing gelation and revealing bioactive peptides. These features can make whey proteins good candidates for the fabrication of talented fiber structures through electrospinning. Electrospinning technique based on the deposition of fine fibers on a collector surface under electrical forces can be used to form protein nanofibers. The purpose of this research is to produce whey-based protein nanofibers and determine their structural and thermal features by infra-red spectroscopy and thermogravimetric analysis. A high molecular polymer, polyethylene oxide (PEO) was used in combination with whey protein concentrate (WPC) to increase spinnability. Besides, enzymatic hydrolysis of WPC enhanced the viscosity of the protein/polymer solution and helped electrospinning ability. Both non-hydrolyzed and hydrolyzed WPC/PEO nanofibers exhibited promising morphological, structural and thermal properties for targeted use in food and biomedical applications. Further research will focus on the application of these protein nanofibers for food packaging purposes.

Preparation and In Vitro Characterization of Gels Based on Bromelain, Whey and Quince Extract.

The growing interest in the appearance and color of teeth has led to the emergence of a wide range of teeth whitening methods, both in dental offices and in patients’ homes. Concerns about the possible side effects or toxic effects of peroxide-based whitening gels leads to the identification of alternative whitening methods, based on natural compounds with mild action on tooth enamel and remineralizing effect. In this context, this study describes the preparation and in vitro analysis of whitening gels based on natural active agents—bromelain, quince and whey—using organic (polyacrylate, polyethylene glycol) and/or inorganic (silicate) excipients. Five natural products gels were prepared, containing bromelain extract, quince extract and whey, in various proportions. Two supplementary gels, one containing Lubrizol and another containing SiO2, were prepared. All gels were submitted for multiple in vitro analysis such as: SDS-PAGE analysis, UV-vis and FTIR spectroscopy, SEM microscopy, antibacterial activity on Streptococcus mutans ATCC 25175, Porphyromonas gingivalis ATCC 33277, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. The quince extract sample was the only one which completely discolored the blue dye on SDS-PAGE analysis. On the UV-vis spectra, the 303 nm band is assigned to an in situ modified form of bromelain. SEM images of gels containing SiO2 particles show evident marks of these particles, while the rest of the gels containing Lubrizol or whey are more uniform. Regarding antibacterial tests, the SiO2 gel samples did not show inhibition in any strains, but the other tested samples varied in the size of the inhibition diameter depending on the amicrobial strain tested; the protease activity of bromelain modulates the composition of the added whey proteins. Bromelain added as a nanoencapsulated assembly better preserves its integrity. The prepared gels showed antibacterial properties.

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings).

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

Biopolymer-based Films and Coatings: Emerging Technologies to Extend Shelf-life of Fruits and Vegetables

Worldwide, consumers demand for fresh and chemical free fresh fruits and vegetables are continuously expanding, as these food items are rich in nutrition promoting good health and immunity. The primary challenge to cater to these increasing demands is the fact that fresh produce are perishable commodities, and need effective preservation strategies to successfully mitigate this challenge. Biopolymer based films and coatings have emerged as effective, biodegradable alternatives to their synthetic counterparts. Reinforcement of biopolymers with natural active agents such as essential oils and/or nanomaterials improves mechanical, thermal, barrier, and functional (antimicrobial and antioxidant) properties of these composite films and coatings. Numerous published reports have demonstrated that biopolymer-based films and coatings can effectively reduce weight loss, and postharvest decay such as biochemical and microbial spoilage of coated fresh fruits and vegetables resulting in their postharvest shelf-life extension by a few days to as long as a month. This review is a comprehensive account on applications of biopolymer based active, composite coatings and films for sustainable packaging of fresh produce.

Evaluation of the incorporation of essential oils in microemulsions as a promising formulation in the inhibition of tyrosinase

The present work aimed to develop and characterize a microemulsion containing an essential oil with potential skin-lightening activity. Initially, Cinnamomum zeylanicum Blume essential oils (CZEO) extracted from bark and leaf, and the essential oils of Citrus sinensis and Syzygium aromaticum, were characterized and the tyrosinase inhibitory activity was determined. Thereafter, microemulsions were obtained through the Pseudoternary Phase Diagram using a mixture of Tween 80®: Propylene glycol (2:1) as surfactant and co-surfactant, respectively, Olivem 300® as oily phase and water as aqueous phase. The CZEO from the bark showed higher tyrosinase inhibitory activity and was incorporated into the selected microemulsions: one o/w microemulsion (B7) and three bicontinuous microemulsions (B5, B6 and C6). Microemulsion B5 was able to incorporate a greater amount of essential oil and the tyrosinase inhibitory activity of this formulation was determined. Microemulsions with and without the essential oil were isotropic with a droplet diameter lower than 60 nm and Newtonian behavior. Microemulsion B5 showed significant greater tyrosinase inhibition activity and lower cytotoxicity than did the isolated oil. According to the results, the microemulsions containing the CZEO obtained from the bark may be promising in formulations for skin lightening using natural active agents.

Visible-Light Responsive Nanocapsules for Wavelength-Selective Release of Natural Active Agents

A breakthrough feature of visible-light responsive polymer nanocapsules relies on the possibility of customizing the release of the cargo material via precise tuning of the triggering wavelength in the visible spectrum. Here, visible-light responsive polymer nanocapsules are successfully fabricated through interfacial miniemulsion polymerization, introducing a comonomer based on modified ortho-substituted azobenzene in the capsule shell. Thyme essential oil and a model drug molecule, Coumarin-6, are encapsulated as core materials. Continuous irradiation with sunlight or visible light at different wavelenghts gives rise to smooth release patterns whose kinetics is studied as a function of the wavelength and intensity of the light source. Interestingly, an on–off release behavior is achieved when the capsules are irradiated with white or green light. Considering that visible light is readily available and unharmful to human beings, these intelligent delivery platforms are potentially applicable in a wide ra...

Synthesis of a novel demulsifier by one-pot synthesis using two PEO-PPO demulsifiers as materials and the study of its demulsification performance

ABSTRACTA novel demulsifier (noted as PSADP) having high molecular weight and branch structure was prepared via one-pot synthesis by using two PEO-PPO demulsifiers (SP-1 and DMEA-1), acrylic acid (AA), and pentaerythritol tetraacrylate (PET4A) as materials. The demulsification experiments showed that PSADP can achieve high water removal and clear separated water at the same time. Optimal preparation condition of PSADP was elected by orthogonal test. In addition, the study of partition coefficient and interfacial dilational moduli showed that the best PSADP had best capacity to displace the natural active agents and destroy the interface.

Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria

In this work, the effects of cinnamon and mustard essential oils against nine foodborne bacteria were evaluated. Their antimicrobial susceptibility and action mechanism was also assessed. Additionally, the effects of the combination between both were evaluated. To provide data on the in vitro action of essential oils, the transfer mechanism was assessed using gas chromatography–mass spectrometry. The results indicated that the mustard presents 10 times more bactericidal/bacteriostatic effect than cinnamon essential oil. In both cases the action mechanism happened intracellularly, but since mustard induces cell cycle arrest, cinnamon produces protrusions and aggregation. The combinatorial assays demonstrated in most cases an additive effect. In addition, synergies for P. putida and E. coli OI57:H7 were shown. Therefore, to introduce them in combination, could be a great way to make a natural-active packaging. The distinct activity profiles can be explained by their transfer mechanism that involves vapour release and agar diffusion. The industry is focused on improving food safety by controlling the growth of foodborne and food spoilage microorganisms and by reducing the use of synthetic preservatives. The novelty of this research article lies in the study of antimicrobial activity of two natural active agents (mustard and cinnamon essential oil), separately and in combination, against nine foodborne bacteria; as well as the study of its mechanism of action and transfer. The set of all outcomes give the necessary information to be able to design a novel food active packaging based on the applied microbiology studied.

Gastroprotective effect of aqueous stem bark extract of Ziziphus jujuba L. against HCl/Ethanol-induced gastric mucosal injury in rats

ObjectiveTo evaluated the gastroprotective effects of standardized aqueous extract of Ziziphus jujuba (Z. jujuba) stem bark against acidified ethanol-induced gastric ulcers as well as anti helicobacter pylori activity of the plant extract in rats. MethodsFive groups of rats were orally pre-treated with normal saline (0.9%) as ulcer group, 150 mg/kg of ranitidine as positive control group, 100, 200 and 400 mg of standardized extract solution as the experimental groups. Two hours later, acidified ethanol solution was given by gavages in order to induce of gastric ulcer. The antibacterial effect of extract against clinical strains of Helicobacter pylori (H. pylori) was evaluated through disc diffusion test. ResultsThe ulcer group exhibited significantly severe mucosal injury as compared with ranitidine or extract group which shows significant protective action against gastric mucosal injury. The extract showed no effect on H. pylori. ConclusionThe present study indicates that Z. jujuba stem bark extract had a potential antiulcer activity which might be due to its protective activity, providing a direct, protective effect on the gastric mucosa. Our study showed that anti-H. pylori activity was not among gastroprotective mechanism of Z. jujuba. Further pre-clinical and clinical investigations for evaluating natural active agents and efficacy of this plant are recommended.

The Phase Inversion Properties of a Non-ionic Surfactant and its Performance for Treatment of Oily Wastewater Produced from Polymer Flooding

The treatment of oily wastewater produced from polymer flooding (OWPF) is a big problem for offshore oilfields. A non-ionic surfactant named poloxyproylenated-poloxyethyleneated hydrogenated tallow alkyl secondary amine (PPHTA) was prepared. The relationship between its interfacial tension and temperature and the result of conductivity measurement showed that its phase inversion temperature (PIT) was about 60°C and it had good interfacial activity. Then, OWPF was treated by PPHTA. It was interesting that the PPHTA had a good performance for treatment of OWPF at the temperature which was higher than its PIT. At 63°C, after the treatment by PPHTA at dosage of 800 mg/L, the oil content in OWPF changed from 4724 mg/L to 72 mg/L. The reason was discussed and it was proposed that the PPHTA can displace the natural active agents in OWPF and form a new oil-PPHTA-water emulsion. When the temperature increased, the hydrophilic- lipophilic deviation (HLD) of oil-PPHTA-water moved to zero and the emulsion stability decreased. At the PIT, the most unstable emulsion was formed and it was destroyed after stirring. In addition, it is important to note that the floc of PPHTA was composed of oil drops and was not viscous. The result was different from the viscous floc caused by the cationic polymer.