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26 pages, 2710 KiB

Open AccessArticle

UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging

by Jumana Mahmud, Peter Muranyi, Stephane Salmieri, Shiv Shankar and Monique Lacroix

Foods 2024, 13(21), 3504; https://doi.org/10.3390/foods13213504 - 31 Oct 2024

Viewed by 889

Abstract

This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 [...] Read more.

This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 min. Physicochemical analyses revealed enhanced tensile strength, reduced water vapor permeability, and lower water solubility in films crosslinked for up to 13 min. FTIR analysis demonstrated significant molecular changes, confirming the formation of crosslinking connections in gelatin–riboflavin films. Antimicrobial nanoemulsion (NE) (0.5, 0.75, 1% v/v) was incorporated into crosslinked films and applied to fresh beef. The 1% NE film exhibited the strongest antimicrobial effect, extending shelf-life by 20 days. In vitro release study confirmed Fickian diffusion behavior in the 1% NE film. This study also investigated the synergy between 1% NE film and three different types of modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of beef for 26 days. The best results were achieved with 1% NE film under MAP1 and MAP2, which preserved meat redness and prevented lipid oxidation, extending the shelf-life up to 26 days. Therefore, UV-C irradiation-induced crosslinked bioactive film combined with high-oxygen MAP offers a promising solution for prolonging the shelf-life of beef. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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21 pages, 4559 KiB

Open AccessArticle

Development of Hybrid Electrospun Nanofibers: Improving Effects of Cellulose Nanofibers (CNFs) on Electrospinnability of Gelatin

by Farnaz Hajieghrary, Babak Ghanbarzadeh, Akram Pezeshki, Saeed Dadashi and Pasquale M. Falcone

Foods 2024, 13(13), 2114; https://doi.org/10.3390/foods13132114 - 2 Jul 2024

Cited by 2 | Viewed by 1385

Abstract

Cellulose nanofibers (CNFs) were used to improve the electrospinnability of the gelatin protein in a water/ethanol/acetic acid (3:2:3, v/v) solution. The effects of different concentrations of CNFs (0.5–4%) on the important physical properties of the gelatin solution (15%), including rheology, [...] Read more.

Cellulose nanofibers (CNFs) were used to improve the electrospinnability of the gelatin protein in a water/ethanol/acetic acid (3:2:3, v/v) solution. The effects of different concentrations of CNFs (0.5–4%) on the important physical properties of the gelatin solution (15%), including rheology, conductivity, and surface tension, were investigated. The apparent viscosity and shear-thinning behavior were increased by increasing the CNF concentration from 0 to 4% at a low shear rate (<10 s⁻¹). CNFs also increased the electrical conductivity and surface tension of the gelatin solution. Scanning electron microscopy (SEM) images revealed uniformly ordered structures with good continuity without fracture or bead formation in all hybrid nanofibers. They also showed that the average diameters of fibers decreased from 216 nm in the pure gelatin nanofibers to 175.39 nm in the hybrid gelatin/CNF (4%) ones. Differential scanning calorimetry (DSC) results showed that CNFs increased T_g, and X-ray diffraction (XRD) analysis showed that the electrospinning process caused the formation of more amorphous structures in the gelatin/CNF hybrid nanofibers. The tensile test indicated that by adding 2% CNFs, the ultimate tensile strength (UTS) and strain at break (SB) of nanofiber mats increased from 4.26 to 10.5 MPa and 3.3% to 6.25%, respectively. The current study indicated that incorporating CNFs at the optimal concentration into a gelatin solution can improve the resulting hybrid nanofibers’ morphology, average diameter, and mechanical properties. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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15 pages, 5013 KiB

Open AccessArticle

Comprehensive Evaluation of the Physicochemical Attributes, Antioxidant Capacity, and pH-Responsive Behavior of Starch Films Enhanced by Laver Incorporation

by Ying Chen, Zhu Zhu, Yunyue Ye, Qi Li, Tao Yang, Chengran Guan and Fengsong Liu

Foods 2024, 13(11), 1600; https://doi.org/10.3390/foods13111600 - 21 May 2024

Viewed by 922

Abstract

Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food [...] Read more.

Herein, a new starch film incorporating laver was developed to address issues related to inadequate water resistance and suboptimal preservation quality in food packaging. The integration of laver into starch film formulations offers a compelling avenue for creating biodegradable, active, and smart food packaging. Scanning electron microscope (SEM) analysis revealed that the starch film with a laver concentration of 70% exhibited a uniformly flat microstructure, as expected. Fourier-transform infrared spectroscopy (FTIR) confirmed the presence of intermolecular interactions and hydrogen bonding between the starch and laver. Viscoelastic tests demonstrated the superior film-forming performance of the starch/laver composite films. Moreover, it was found that the most favorable concentration of incorporated laver was 10%. Specifically, the S7-3 film emerged as a promising candidate for food packaging applications, boasting the highest contact angle (CA) value of 114.98 ± 1.28°, the lowest water solubility (WS) value of 15.38%, and a reduced water vapor transmission rate (WVTR) value of 2.52 g/m² × h. Additionally, the S3-7 film displayed an extraordinary tensile strength of 32.47 MPa, an elongation at break of 19.04%, and a Young’s modulus of 606.83 MPa. Furthermore, the starch/laver composite films exhibited outstanding UV-blocking capabilities, exceptional pH-responsive behavior, and significant antioxidant activity, underscoring their potential for packaging applications with laver integration. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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19 pages, 4888 KiB

Open AccessEditor’s ChoiceArticle

Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder

by Dawei Yun and Jun Liu

Foods 2024, 13(8), 1174; https://doi.org/10.3390/foods13081174 - 12 Apr 2024

Cited by 2 | Viewed by 1775

Abstract

The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. [...] Read more.

The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73–152.45 μm thickness, 16.39–23.62% moisture content, 26.03–90.75° water contact angle, 5.38–8.31 × 10⁻¹¹ g m⁻¹ s⁻¹ Pa⁻¹ water vapor permeability, 5.26–12.91 × 10⁻²⁰ m² s⁻¹ Pa⁻¹ oxygen permeability, 4.87–7.90 MPa tensile strength, and 13.37–24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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18 pages, 4453 KiB

Open AccessArticle

Functional pH-Sensitive Film Containing Purple Sweet Potato Anthocyanins for Pork Freshness Monitoring and Cherry Preservation

by Fahui Ke, Duanwu Liu, Juanjuan Qin and Min Yang

Foods 2024, 13(5), 736; https://doi.org/10.3390/foods13050736 - 28 Feb 2024

Cited by 5 | Viewed by 1980

Abstract

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed [...] Read more.

An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3–4 to 7–9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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16 pages, 11857 KiB

Open AccessArticle

Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study

by Ana G. Azevedo, Carolina Barros, Sónia Miranda, Ana V. Machado, Olga S. Carneiro, Bruno Silva, Mariana A. Andrade, Fernanda Vilarinho, Margarida Saraiva, Ana Sanches Silva, Lorenzo M. Pastrana and Miguel A. Cerqueira

Foods 2024, 13(3), 475; https://doi.org/10.3390/foods13030475 - 2 Feb 2024

Cited by 1 | Viewed by 1584

Abstract

In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried [...] Read more.

In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and 20 g/kg were then produced through blow extrusion. The results showed that LDPE-based films loaded with α-TOC can be produced using blow extrusion, and a good distribution of PLA NPs can be obtained within the LDPE matrix as observed using scanning electron microscopy (SEM). The mechanical properties were affected by the incorporation of α-TOC and PLA NPs loaded with α-TOC, with the observation of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding water vapor permeability, the films showed a reduction in the values with the addition of α-TOC and PLA NPs loaded with α-TOC compared to the LDPE film (control). Films with α-TOC in the free state and loaded in PLA NPs showed antioxidant activity, but their behavior was affected by the encapsulation process. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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16 pages, 4535 KiB

Open AccessArticle

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

by Yijing Yue, Xiaoyu Cheng, Haijie Liu, Mingwu Zang, Bing Zhao, Xin Zhao and Le Wang

Foods 2023, 12(21), 3979; https://doi.org/10.3390/foods12213979 - 31 Oct 2023

Cited by 1 | Viewed by 1556

Abstract

To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating [...] Read more.

To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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Review

Jump to: Research

17 pages, 870 KiB

Open AccessReview

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

by Hooman Chodar Moghadas, Ruchi Chauhan and J. Scott Smith

Foods 2024, 13(7), 997; https://doi.org/10.3390/foods13070997 - 25 Mar 2024

Viewed by 2262

Abstract

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food [...] Read more.

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging’s barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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