Shelf Life Of Foods Research Articles

Spider web-reinforced chitosan/starch biopolymer for active biodegradable food packaging

In this study, starch (ST), chitosan (CH), spider silk (SW), and their hybrid composite bioplastics were fabricated and examined for physicochemical and mechanical properties. The essential oils (EOs) of Rosmarinus officinalis were encapsulated to enhance their biological application. The prepared composite films were characterized using various spectroscopic techniques such as XRD, SEM, GCMS–, UV–VIS, TGA, and FTIR spectroscopy. The antimicrobial activity of the prepared film was tested against S. aureus bacterial and C. albican fungal strains which showed a greater zone of inhibition for the composite film encapsulated with EOs. The biodegradability of the synthesized film was evaluated for 60 days in soil under laboratory conditions. The composite film containing spider web and essential oil significantly improved mechanical properties. The physicochemical results, such as moisture, solubility, swelling, transmittance, opacity, and water vapor permeability, of the prepared bioplastic were comparable with those of the control plastic. The EO-based film had greater antioxidant activity against DPPH, hydrogen peroxide, and phosphomolybdenum assays, with an inhibition range of 60–70 %. The addition of spider web and essential oil to the chitosan/ starch film significantly increased the shelf life of injera and tomatoes for 7 and 10 days, respectively for the EO-based film. The biodegradability of the synthesized film has shown a great reduction in the weight and growth of microorganisms. In general, the CH/ST/SW and CH/ST/SW/EOs composite films have greater mechanical, biological, physicochemical, and potential improvement of food shelf life applied as either coating or packaging material.

Rosa roxburghii fermented juice mitigates LPS-induced acute lung injury by modulation of intestinal flora and metabolites.

Acute lung injury (ALI) is a severe pulmonary condition with high mortality and morbidity, lacking effective pharmacotherapeutic options. Rosa roxburghii Tratt, a unique fruit from southwestern China, is valued for its rich nutritional content and functional properties. Fermentation is known to enhance the nutritional value, flavor, and shelf life of foods. In this study, we investigated the effects of fermented Rosa roxburghii juice (RRFJ) on gut microbiota, metabolites, and the levels of short-chain fatty acids in the intestines, as well as its impact on lung tissue and intestine tissue injury, inflammation, and oxidative stress in murine models. The results showed that RRFJ modulated gut microbiota and metabolites, increased short-chain fatty acid levels, and consequently reduced lung tissue injury, inflammation, and oxidative stress in mice with ALI. These findings suggest that RRFJ has the potential to serve as a functional dietary adjunct in the management of acute lung injury, providing a scientific basis for its therapeutic role.

TWO-STEP CONTROLLED FERMENTATION USING NISIN Z-PRODUCING LACTOCOCCUS LACTIS SSP. LACTIS AND SELECTED STRAINS OF THE GENUS LACTIPLANTIBACILLUS SPP.

Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.

Microbiological Assessment and Diversity of Freshly Harvested and Stored Peanuts (Arachis hypogaea): Implications for Food Safety and Shelf Life

Peanuts (Arachis hypogaea) are a vital and affordable source of nutrients, providing essential proteins, lipids, vitamins, and minerals. However, their susceptibility to microbial contamination poses significant food safety and shelf-life concerns. This study aimed to assess the microbiological quality and diversity of freshly harvested and stored peanuts, with implications for food safety and shelf life. Microbial analyses revealed that freshly harvested peanut seeds sampled from local markets in Obio-Akpor, Rivers State, Nigeria exhibited higher bacterial and fungal loads compared to stored samples, with viable bacterial counts of 5.4×10⁴ and 7.2×10⁴ cfu/g for freshly harvested seeds, and 3.2×10³ and 3.35×10³ cfu/g for stored seeds. Fungal counts followed a similar trend, with higher loads observed in freshly harvested samples (3.6×10³ and 4.0×10³ cfu/g) compared to stored seeds (1.2×10³ and 1.8×10³ cfu/g). The higher microbial load in freshly harvested peanuts was attributed to the lack of preprocessing, while the lower counts in stored samples were linked to industrial processing steps, including drying and salting, which reduce moisture content and inhibit microbial proliferation. Microbial diversity analysis identified Bacillus sp., Micrococcus sp., Staphylococcus sp., and Proteus sp. in both fresh and stored samples, with Serratia sp. isolated exclusively from freshly harvested peanuts and Enterobacter sp. found only in stored samples. Among fungal species, Aspergillus niger and Aspergillus flavus were predominant in both sample types, while Fusarium sp., Alternaria sp., and Trichoderma sp. were isolated solely from freshly harvested peanuts. Shelf-life studies demonstrated a progressive increase in microbial load over time, with higher rates observed in freshly harvested peanuts. The antibiotic susceptibility profile indicated resistance to Nalidixic acid, cephalexin, and penicillin among Gram-positive isolates, with high sensitivity to Ciprofloxacin, Ofloxacin, and Clindamycin. Gram-negative isolates were generally susceptible to the tested antibiotics, except for Norfloxacin, which was ineffective against Proteus sp. and Serratia sp. from freshly harvested samples. This study underscores the importance of preprocessing, such as salting and drying, to extend the shelf life of peanuts and mitigate microbial spoilage. The findings highlight the critical role of moisture control in reducing microbial contamination, thereby enhancing food safety and extending the shelf life of peanuts. Recommendations include the adoption of preprocessing techniques for subsistence farmers and the need for timely consumption of freshly harvested peanuts to minimize microbial deterioration.

Novel Bioplastic Based on PVA Functionalized with Anthocyanins: Synthesis, Biochemical Properties and Food Applications.

Over the last ten years, researchers' efforts have aimed to replace the classic linear economy model with the circular economy model, favoring green chemical and industrial processes. From this point of view, biologically active molecules, coming from plants, flowers and biomass, are gaining considerable value. In this study, firstly we focus on the development of a green protocol to obtain the purification of anthocyanins from the flower of Callistemon citrinus, based on simulation and on response surface optimization methodology. After that, we utilize them to manufacture and add new properties to bioplastics belonging to class 3, based on modified polyvinyl alcohol (PVA) with increasing amounts from 0.10 to 1.00%. The new polymers are analyzed to monitor morphological changes, optical properties, mechanical properties and antioxidant and antimicrobial activities. Fourier transform infrared spectroscopy (FTIR) spectra of the new materials show the characteristic bands of the PVA alone and a modification of the band at around 1138 cm-1 and 1083 cm-1, showing an influence of the anthocyanins' addition on the sequence with crystalline and amorphous structures of the starting materials, as also shown by the results of the mechanical tests. These last showed an increase in thickening (from 29.92 μm to approx. 37 μm) and hydrophobicity with the concomitant increase in the added anthocyanins (change in wettability with water from 14° to 31°), decreasing the poor water/moisture resistance of PVA that decreases its strength and limits its application in food packaging, which makes the new materials ideal candidates for biodegradable packaging to extend the shelf-life of food. The functionalization also determines an increase in the opacity, from 2.46 to 3.42 T%/mm, the acquisition of antioxidant activity against 2,2-diphenyl-1-picrylhdrazyl and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radicals and, in the ferric reducing power assay, the antimicrobial (bactericidal) activity against different Staphylococcus aureus strains at the maximum tested concentration (1.00% of anthocyanins). On the whole, functionalization with anthocyanins results in the acquisition of new properties, making it suitable for food packaging purposes, as highlighted by a food fresh-keeping test.

Dual effect of pH and X-ray irradiation on properties of gelatin/trans-cinnamaldehyde-based composite films for sustainable packaging

Gelatin (Gel) based water-insoluble films with antimicrobial properties were developed by the green method using trans-cinnamaldehyde (TCA) and low-energy X-ray irradiation as dual crosslinkers. The Gel/TCA composite films (GTCF) were prepared at different pH (4, 6, 8, and 10) and crosslinked by incorporating 5 % (w/w, based on Gel) TCA and X-ray irradiation (350 kV and 11.4 mA) with doses of 0, 5, 10 and 15 kGy. The presence of TCA in GTCF forms dense, flexible, and strong films when exposed to X-ray irradiation. The GTCF at pH 6, incorporated with 5 wt% TCA and irradiated with 10 kGy X-ray, displayed the highest degree of crosslinking (DOC) (93.4 ± 3.4 %), tensile strength, excellent UV-barrier (> 99.9 %), antimicrobial (inhibitory capacity of >50 %), and water vapor permeability (4.1 ± 0.6 g.mm/m2.day. kPa), and low solubility in water (0.5 ± 0.3 %), and oxygen permeability. The GTCF, crosslinked with X-ray irradiation, has multifunctional properties and strong potential in the sustainable packaging industry to augment the shelf life of food and reduce food waste. To the best of our information, this is the first and novel report investigating the effects of pH on the properties of GTCF crosslinked with X-ray.

Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Acacia mearnsii byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from A. mearnsii bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (P ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (P ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (P ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (P ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (P > 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (P ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (P ≤ 0.05). Findings suggest that A. mearnsii-derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.

Using palm oil residue for food nutrition and quality: from palm fatty acid distillate to vitamin E toward sustainability.

Increasing global palm oil production yields a valuable palm fatty acid distillate (PFAD) - a rich vitamin E (Vit-E) source and multifunctional ingredient in the food agro-industry - that can be utilized to achieve sustainability. This article reviews trends in the use and role of PFAD and its Vit-E in the food sector and proposes an integrated agro-industrial concept toward sustainability. Vit-E can be separated from PFAD with diverse and impactful pharmaceutical activities, including antioxidant, anti-inflammatory, anticancer and anti-ultraviolet effects. Based on in vivo experimental tests, PFAD and Vit-E supplementation can enhance the productivity and quality of livestock-based food products. PFAD is a plasticizer and antistatic packaging material in food packaging systems, and its derivatives can be used as food additives. Meanwhile, the Vit-E molecule in packaging can extend food shelf life by maintaining color stability, reducing lipid oxidation and rancidity, adding antimicrobial properties, and influencing changes in packaging properties such as water vapor, tensile strength, melting point and other physical properties. Toward sustainability, an integrated agro-industrial design has been proposed to implement clean production, increase the added value of palm oil industry residues, minimize environmental risks and increase profits to achieve long-term social welfare. In conclusion, PFAD residues and their Vit-E content have shown broad benefits in the food sector and prospects toward sustainability. © 2024 Society of Chemical Industry.

Development of predictive model for the novel ultra-accelerated shelf-life test (UASLT) for shelf-life of packaged beverage

The novel Ultra-Accelerated Shelf-Life Test (UASLT), which uses oxygen pressure (239 kPa) and moderate temperature (40 °C), has been shown to degrade vitamins rapidly in packaged foods due to increased oxygen diffusivity. This method can help the food industry to commercialize their products faster. The study aimed to develop models for predicting the shelf-life of foods using the UASLT method based on vitamin degradation accelerated with increased temperature and oxygen diffusion. The predictive models used rate constant, k (day−1), from the 1st order degradation of vitamins A, C, and D3 in a model food to predict the shelf-life. The k values ranged from 0.080 to 0.088 day−1 for vitamin C, 0.048–0.051 day−1 for vitamin D3, and 0.051–0.054 day−1 for vitamin A at 22.5–40 °C. The models predicted the shelf-life of 321–353 days for vitamin C, 529–583 days for vitamin D3, and 404–551 days for vitamin A at 22.5 °C. This shows the potential for applying the predictive models with the UASLT method for predicting shelf-life.

Recent approaches in the application of antimicrobial peptides in food preservation.

Antimicrobial peptides (AMPs) are small peptides existing in nature as an important part of the innate immune system in various organisms. Notably, the AMPs exhibit inhibitory effects against a wide spectrum of pathogens, showcasing potential applications in different fields such as food, agriculture, medicine. This review explores the application of AMPs in the food industry, emphasizing their crucial role in enhancing the safety and shelf life of food and how they offer a viable substitute for chemical preservatives with their biocompatible and natural attributes. It provides an overview of the recent advancements, ranging from conventional approaches of using natural AMPs derived from bacteria or other sources to the biocomputational design and usage of synthetic AMPs for food preservation. Recent innovations such as structural modifications of AMPs to improve safety and suitability as food preservatives have been discussed. Furthermore, the active packaging and creative fabrication strategies such as nano-formulation, biopolymeric peptides and casting films, for optimizing the efficacy and stability of these peptides in food systems are summarized. The overall focus is on the spectrum of applications, with special attention to potential challenges in the usage of AMPs in the food industry and strategies for their mitigation.

Innovative approaches in the food industry: Microwave plasma technology and applicability in foods

In this study, the use of microwave technique, which is becoming increasingly widespread in the food sector, and the advantages of microwave plasma technology, which has not yet been used much in the food sector, and the production of microwave plasma assembly in laboratory size. In food technology, plasma can be applied hot and cold. Inert gases are used in plasma formation and low-level microwave energy is also used. Additionally, the use of oxygen gas in the current system increases oxidative stress on microorganisms found in foods. Since plasma formation occurs under strong vacuum, it also effectively provides microbial inactivation in food systems. Cold and low-pressure plasma technology has emerged as a promising and innovative method for the microbial inactivation on dry food surfaces. Therefore, microwave plasma system has an important potential to use in many food systems such as spices, dried fruits and vegetables. In this context, the microwave plasma setup was created by us in this study. A strong vacuum system is required for the formation of microwave plasma. In addition, it has been determined that the application time is very important for the application of microwave plasma in foods and that there are structural deterioration in foods over a certain period of time. As a result, it is understood that food poisoning can be prevented by using microwave plasma in foods, and this will contribute to extending the shelf life of foods, and therefore the technique needs to be further investigated and considered in food applications.

Bioactive compounds from agroindustrial byproducts and their applications: From traditional methods to green technologies

The use of agroindustrial byproducts (solids and liquids) with bioactive compounds has developed and grown remarkably. Existing methodologies and some new approaches developed through various research efforts have demonstrated their viability. The bioactive compounds commonly studied in research are phenolic compounds and carotenoids because of their potential as antioxidants and natural additives that can prolong the shelf life of certain foods. Meanwhile, conventional extraction methods are being replaced with green technologies, which offer reduced extraction time and are more environmentally friendly, among other advantages. In addition, protecting and preserving bioactive compounds from environmental conditions by applying microencapsulation and nanoencapsulation methods is crucial. These studies have shown that combining methods yields better results than using them individually. Therefore, it is recommended that unconventional methods and green technologies be integrated into future research. This approach will help determine whether acquiring them is profitable and feasible for the agroindustrial companies responsible for this waste. This review demonstrates the potential use of agricultural byproducts to obtain bioactive compounds (through combined extraction methods for improved efficiency) and incorporate them in different industries, such as food, cosmetics, and aquaculture, thereby creating a favorable socio-environmental impact by reducing soil and water pollution.

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges.

Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities.

Antibacterial Efficacy of Saudi Coriandrum sativum L. Seed Extract: A Potential Natural Preservative for Enhancing Food Safety and Shelf Life

Objective: This study aimed to demonstrate the antimicrobial activity of an aqueous extract of Saudi Coriandrum sativum L. seeds against bacteria that cause food contamination and food poisoning. Methods: The study utilized an aqueous extract of Saudi Coriandrum sativum L. seeds to assess its antibacterial activity against various bacterial strains associated with food contamination and food poisoning. The bacterial strains tested included Streptococcus sp., Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, and Listeria monocytogenes. The bacteria were exposed to the extract for a period of 72 hours, after which their growth rates were measured and categorized to determine the extract's effectiveness in inhibiting bacterial proliferation. Results: The bacterial isolates were divided into three groups based on their growth rates after 72 hours of exposure to the aqueous extract. The first group, which demonstrated the highest susceptibility, included Streptococcus sp. and Enterococcus faecalis, with an average growth reduction of 9.2%. The second group, comprising Bacillus cereus, Staphylococcus aureus, and Escherichia coli, exhibited an average growth reduction of 22.5%. The third group, which included Salmonella enteritidis, Pseudomonas aeruginosa, and Listeria monocytogenes, showed the least susceptibility, with an average growth reduction of 45.8%. Conclusions: The aqueous extract of Coriandrum sativum L. seeds has shown effective inhibition of bacterial growth. While additional research is needed to fully assess its potential, the extract could be recommended as a natural preservative in the food industry. It has the potential to extend shelf life, improve food quality, and safeguard consumer health.

Biopreservation of Food Using Probiotics: Approaches and Challenges

Food preservation has received a paramount focus throughout history, prompting the use of various methods such as chemical additives, thermal treatments, and nonthermal approaches to prolong the shelf life of food. In this regard, biopreservation is emerging as a promising alternative owing to its eco-friendly nature and minimal toxicity effects. It involves harnessing natural microorganisms and their byproducts to enhance both the nutritional value and longevity of food products. This review delves into the role of probiotics and postbiotics in biopreservation, elucidating their beneficial impact on human health and their potential as ‘safe’ food preservatives. It covers a spectrum of pro/post-biotic organisms, including bacteria and yeast, alongside different types of biopreservatives, their mechanisms of action, and applications across diverse food categories. Furthermore, the review assesses the influence of biopreservation on food quality and sensory attributes. However, commercialization hurdles loom, particularly concerning safety and regulatory compliance, necessitating thorough scrutiny before widespread implementation.

“Reference sample comparison method”: A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk

Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a “reference sample comparison method” for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (Dd) values. A new “one-to-one” model of milk shelf life was established based on Dd values, and significantly improved predictive accuracy by 11.14 %–17.17 % and 14.86 %–44.47 % in overall quality shelf life assessment compared to “many-to-one” models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the “reference sample comparison method” in assessing food shelf life with V-Et.

Poly(vinyl chloride) Films Incorporated with Antioxidant ZnO-Flavonoid Nanoparticles: A Strategy for Food Preservation.

Antioxidant films were prepared using poly(vinyl chloride) (PVC) incorporated with 0.5% or 1.0% zinc oxide (ZnO)-flavonoid (quercetin or morin) nanoparticles (NPZnO-Q% or NPZnO-M%) via the casting method. NP incorporation within the polymer matrix influenced the structural, morphological, optical, and thermal properties of the PVC-based films, as well as their antioxidant activity as assessed using the DPPH radical scavenging method. Our results indicated that increasing ZnO-flavonoid NP concentration increased films thickness, while reducing ultraviolet light (UV) transmittance but conserving transparency. The presence of NPZnO-Q% or NPZnO-M% improved the surface uniformity and thermal stability of the active films. In terms of antioxidant activity, there was an enhancement in the DPPH radical scavenging capacity (PVC/ZnO-Q1.0% > PVC/ZnO-Q0.5% > PVC/ZnO-M0.5% > PVC/ZnO-M1.0% > PVC), suggesting that the packaging can help protect food from oxidative processes. Therefore, these antioxidant films represent an innovative strategy for using as active food packaging material, especially intended for aiding in quality preservation and extending the shelf life of fatty foods.

Rapid Assessment of Metabolomic Fingerprinting of Recycled Sunflower By-Products via DART-HRMS.

To comply with a more circular and environmentally friendly European common agricultural policy, while also valorising sunflower by-products, an ultrasound assisted extraction (UAE) was tested to optimise ethanol-wash solutes (EWS). Furthermore, the capabilities of DART-HRMS as a rapid and cost-effective tool for determining the biochemical changes after valorisation of these defatted sunflower EWS were investigated. Three batches of EWS were doubly processed into optimised EWS (OEWS) samples, which were analysed via DART-HRMS. Then, the metabolic profiles were submitted to a univariate analysis followed by a partial least square discriminant analysis (PLS-DA) allowing the identification of the 15 most informative ions. The assessment of the metabolomic fingerprinting characterising EWS and OEWS resulted in an accurate and well-defined spatial clusterization based on the retrieved pool of informative ions. The outcomes highlighted a significantly higher relative abundance of phenolipid hydroxycinnamoyl-glyceric acid and a lower incidence of free fatty acids and diglycerides due to the ultrasound treatment. These resulting biochemical changes might turn OEWS into a natural antioxidant supplement useful for controlling lipid oxidation and to prolong the shelf-life of foods and feeds. A standardised processing leading to a selective concentration of the desirable bioactive compounds is also advisable.

Bioactive Properties and In Vitro Digestive Release of Cannabidiol (CBD) from Tailored Composites Based on Carbon Materials.

The use of carriers to improve cannabidiol (CBD) bioavailability during digestion is at the forefront of research. The main objective of this research was to evaluate CBD bioactivity and develop CBD composites based on tailored carbon support to improve availability under digestive conditions. The antioxidant capacity of CBD was evaluated using spectrophotometric methods, and anti-proliferative assays were carried out using human colon carcinoma cells (SW480). Twenty-four composites of CBD + carbon supports were developed, and CBD desorption tests were carried out under simulated digestive conditions. The antioxidant capacity of CBD was comparable to and superior to Butylhydrox-ytoluene (BHT), a commercial antioxidant. CBD reflected an IC-50 of 10,000 mg/L against SW480 cancer cells. CBD in biological systems can increase the shelf life of lipid and protein foods by 7 and 470 days, respectively. Finally, acid carbons showed major CBD adsorption related to electrostatic interactions, but basic carbons showed better delivery properties related to electrostatic repulsion. A tailored composite was achieved with a CBD load of 27 mg/g with the capacity to deliver 1.1 mg, 21.8 mg, and 4 mg to the mouth, stomach, and duodenum during 18 h, respectively. This is a pioneering study since the carriers were intelligently developed to improve CBD release.

Multifunctional bio-nanocomposite films integrated with essential oils@metal−phenolic network nanocapsules for durable fruit preservation

Food spoilage exacerbates global hunger and poverty, necessitating urgent advancements in food shelf life extension methodologies. However, balancing antibacterial efficacy for food preservation with human and environmental safety remains a significant challenge. Natural essential oils (EOs), known for their potent antibacterial and antioxidant properties, offer eco-friendly alternatives, yet their high volatility and instability limit practical applications. Herein, we conducted the encapsulation of EOs within biocompatible metal phenolic networks (MPNs) to create EOs@MPN nanocapsules. Subsequently, these nanocapsules were integrated into bio-nanocomposite films composed of natural soy protein isolate (SPI) and carboxymethyl cellulose (CMC). The resulting films exhibited robust mechanical properties (Tensile Strength >10 MPa) and significantly enhanced antioxidant activity (7-fold higher than pure films). Importantly, the synergistic combination of EOs and MPNs conferred enhanced antibacterial efficacy. Safety assessments confirmed the bio-nanocomposite films' high biodegradability (> 90 %) and negligible cytotoxicity, ensuring environmental sustainability and human health safety. In practical applications, the bio-nanocomposite films effectively delayed the surface browning of fresh-cut fruits for up to 48 h, demonstrating a pronounced synergistic antioxidative effect against oxidation. Moreover, tomatoes and blueberries packaged with the bio-nanocomposite films still maintained freshness for up to 12 days, offering promising strategies for extending the shelf life of perishable fruits. These findings underscore the potential of EOs@MPN-based bio-nanocomposite films as sustainable solutions for food preservation and highlight their practical viability in mitigating food spoilage and enhancing food security globally.