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We consider a real-world scheduling problem arising in the colour printing industry. The problem consists in assigning print jobs to a heterogeneous set of flexographic printer machines and finding a processing sequence for the jobs assigned to each machine. The machines are characterised by a limited sequence of colour groups and can equip additional components (e.g. embossing rollers and perforating rolls) to process jobs that require specific treatments. The process to equip a machine with an additional component or to clean a colour group takes a long time, with the effect of significantly raising the setup times. The aim is to minimise a weighted sum of total weighted tardiness and total setup time. The problem derives from the activities of an Italian food packaging company. To solve it, we developed a greedy randomised adaptive search procedure equipped with several local search procedures. The excellent performance of the algorithm is proved by extensive computational experiments on real-world instances, for which it produced good-quality solutions within a limited computing time. The algorithm is currently in use at the company to support their weekly scheduling decisions. [ABSTRACT FROM AUTHOR]

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible alternative to improving food quality and safety. Postbiotics in dry and liquid forms can be easily integrated into food formulations and packaging materials, exhibiting antimicrobial and antioxidant effects owing to the presence of multiple antimicrobials, such as organic acids, bacteriocins, exopolysaccharides and bioactive peptides. Postbiotics can thus control the growth of pathogens and spoilage microorganisms, thereby extending the shelf life of food products. Because of their ability to be easily manufactured without requiring extensive processing, postbiotics are regarded as a safer and more sustainable alternative to synthetic preservatives, which can have negative environmental consequences. Additionally, food manufacturers can readily adopt postbiotics in food formulations without significant modifications. This systematic review provides an in-depth analysis of studies on the use of postbiotics in the biopreservation and packaging of a wide range of food products. The review evaluates and discusses the types of microorganisms, postbiotics preparation and modification techniques, methods of usage in dairy products, meat, poultry, seafood, fruits, vegetables, bread, and egg, and their effects on food quality and safety. [ABSTRACT FROM AUTHOR]

The use of antibiotics had reached a plateau due to antibiotic resistance, overuse, and residue. Bacteriophages have recently attracted considerable attention as alternative biocontrol agents. Here, we provide an up-to-date overview of phage applications in the food industry. We reviewed recently reported phages against ten typical foodborne pathogens, studies of competitive phage-encoded endolysins, and the primary outcomes of phage encapsulation in food packaging and pathogen detection. Furthermore, we identified existing barriers that still need to be addressed and proposed potential solutions to overcome these obstacles in the future. [ABSTRACT FROM AUTHOR]

Anthocyanins have attracted a lot of attention in the fields of natural pigments, food packaging, and functional foods due to their color, antioxidant, and nutraceutical properties. However, the poor chemical stability and low bioavailability of anthocyanins currently limit their application in the food industry. Various methods can be used to modify the structure of anthocyanins and thus improve their stability and bioavailability characteristics under food processing, storage, and gastrointestinal conditions. This paper aims to review in vitro modification methods for altering the molecular structure of anthocyanins, as well as their resulting improved properties such as color, stability, solubility, and antioxidant properties, and functional applications as pigments, sensors and functional foods. In industrial production, by mixing co-pigments with anthocyanins in food systems, the color and stability of anthocyanins can be improved by using non-covalent co-pigmentation. By acylation of fatty acids and aromatic acids with anthocyanins before incorporation into food systems, the surface activity of anthocyanins can be activated and their antioxidant and bioactivity can be improved. Various other chemical modification methods, such as methylation, glycosylation, and the formation of pyranoanthocyanins, can also be utilized to tailor the molecular properties of anthocyanins expanding their range of applications in the food industry. [ABSTRACT FROM AUTHOR]

Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation technologies can be employed to overcome these problems and increase the utilization of polyphenols. In this article, the utilization of protein-based nanoparticles for encapsulating polyphenols is reviewed due to their good biocompatibility, biodegradability, and functional attributes. Initially, the various kinds of animal and plant proteins available for forming protein nanoparticles are discussed, as well as the fabrication methods that can be used to assemble these nanoparticles. The molecular interaction mechanisms between proteins and polyphenols are then summarized. Applications of protein-based nanoparticles for encapsulating polyphenols are then discussed, including as nutrient delivery systems, in food packaging materials, and in the creation of functional foods. Finally, areas where further research is need on the development, characterization, and application of protein-based polyphenol-loaded nanoparticles are highlighted. [ABSTRACT FROM AUTHOR]

The traditional packaging concept has reached its limits when it comes to ensuring the quality of food and extending its shelf life. Compared to traditional packaging materials, food packaging with self-healing function is becoming more and more popular. This is because they can automatically repair the damaged area, restore the original properties and prevent the decline of food quality and loss of nutrients. Materials based on various self-healing mechanisms have been developed and used on a laboratory scale in the form of coatings and films for food packaging. However, more efforts are needed for the commercial application of these new self-healing packaging materials. Understanding the self-healing mechanism of these packaging materials is very important for their commercial application. This article first discusses the self-healing mechanism of different packaging materials and compares the self-healing efficiency of self-healing materials under different conditions. Then, the application potential of self-healing coatings and films in the food industry is systematically analyzed. Finally, we give an outlook on the application of self-healing materials in the field of food packaging. [ABSTRACT FROM AUTHOR]

The chitosan‐genipin complex has been extensively studied and applied in various fields, attracting increasing attention due to its unique characteristics and properties. This complex enables the development of novel materials for applications in biomedical engineering, biotechnology, and medicine. Chitosan is a natural biopolymer, and genipin is an extract obtained from some fruits, mainly from genipap and gardenia; both have demonstrated biodegradability, biocompatibility, and antimicrobial properties. Due to their versatile and reinforced structure, new materials have shown potential use in drug delivery, tissue engineering, scaffolds, curatives, food packaging, and enzyme immobilization. This review will discuss the chitosan and its modifications, the genipin and its reactivity, and finally, the complex chitosan‐genipin, showing some recent developments and applications and some prospectives for other applications in new fields, especially as support for enzyme immobilization. [ABSTRACT FROM AUTHOR]

In this study, chitosan (CH)/polyvinyl alcohol (PVA) hybrid nanofibers incorporating three distinct essential oils lemon, lime, and grapefruit were successfully obtained via the innovative electrospinning technique. Characteristics of the electrospinning polymeric mixture loaded with essential oils using variable ratios of CH/PVA were evaluated. The nanoencapsulation process of citrus essential oils was achieved with 47.67%–88.16% encapsulation efficiency. Notably, the thermal stability of the encapsulated essential oils experienced a significant enhancement after encapsulation. Scanning electron microscopy analysis revealed valuable insights, revealing that an increased amount of incorporated essential oil within the polymeric mixture solutions led to a reduction in the average fiber diameters. The resulting nanofibers demonstrated notable attributes such as antioxidant, tyrosinase inhibitory, and antibacterial activities. The present research demonstrates the ability of CH/PVA hybrid nanofibers obtained through an electrospinning process to preserve citrus essential oils properties quality and reveals a high potential application of nonencapsulated citrus essential oils in biomaterials, food packaging, and advanced cosmetic application. [ABSTRACT FROM AUTHOR]

Summary: The white button mushroom is a significant vegan food with a limited shelf‐life. To prolong the shelf‐life of mushrooms, certain treatment must be implemented. The current investigation is involved in the development of biocomposite film (BCF) by employing cellulose nano crystal (CNC), dispersed in a polyvinyl alcohol (PVA) matrix. The CNC extracted from aloe vera rind exhibited a sharp crystalline peak and rod‐shaped structures with a particle size of ~322.7 nm. Among the various concentrations of the CNC, incorporated in the BCF, the 8% CNC (BCF‐8%)‐loaded film showed the highest mechanical strength of ~166.73 MPa and a best crystallinity pattern. The study examined the synergistic impact of BCF along with neroli and palmarosa essential oil vapours, which effectively preserved the overall physiochemical properties and sensory characteristics of white button mushrooms for up to 8 days of storage. Hence, these innovative packaging systems are suitable substitute for the commercial food grade packaging to maintain the quality of mushrooms during postharvest storage. [ABSTRACT FROM AUTHOR]

Summary: This article aimed at reviewing recent developments shaping the future of antimicrobial edible food packaging. The main issues discussed in the article are (i) factors (e.g. waste valorisation, sustainability, health and environmental concerns, religious concerns, etc.) causing emerging of alternative hydrocolloids extracted from farming/processing wastes of plants, animals, fungi, insects, snails, etc. as antimicrobial edible packaging material; (ii) emerging methods of manufacturing antimicrobial packaging (e.g. extruded and co‐extruded antimicrobial casings, antimicrobial electrospun mats, and electrosprayed films, coatings and particles); (iii) emerging concepts in using natural antimicrobials in edible packaging such as using narrow‐ or broad‐spectrum antimicrobials, synergetic mixtures, and controlled release strategies based on nanoencapsulation (e.g. Pickering emulsions, nanoemulsions, inclusion complexes, solid lipid nanoparticles and nanostructured lipid carriers). This review helps discovering the future of active edible packaging that is expected to play a central role in improving food safety and quality, human health and environmentally friendly practices. [ABSTRACT FROM AUTHOR]

Maleated cassava starch (MCS)/poly (vinyl alcohol) (PVA)/kaolin clay (KC) nanocomposite films with high mechanical and barrier properties were prepared by a simple casting film. Based on the MCS/PVA matrix, the effects of KC content on the MCS/PVA/KC nanocomposite films were investigated. SEM results demonstrated that the MCS/PVA/KC nanocomposite films exhibited KC good dispersion in the polymer matrix. FTIR spectra showed that the molecular interactions in the MCS/PVA/KC films with higher PVA content enhanced. The maximum tensile strength and elongation at break for the MCS/PVA/KC at 6 and 5% KC composite films were 16 MPa and 530%, respectively. The MCS/PVA/KC composite was applied to extend the shelf life of the banana, and results showed that the good shelf life of the banana was accepted. The MCS/PVA/KC composite film is a promising material for high-barrier food packaging. [ABSTRACT FROM AUTHOR]

Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging. [ABSTRACT FROM AUTHOR]

Poly (lactic acid) PLA based biodegradable polymers and their bio composites are found to be promising as an alternative to the non-biodegradable plastics that are harmful for the environment and humans. These biodegradable and biocompatible polymers have great prospect in applications especially food packaging and bio medical. In bio medical, these have been used in drug delivery, tissue engineering, gene delivery, bone regeneration, and antibacterial biomaterials. This is due to their mechanical, physiological, and chemical properties in addition to their improved functionality, processibility, and sensitivity toward stimuli. The current review sought to highlight the main findings of research on improvements in properties of PLA and its bio composites by blending it with other polymers, adding biomaterials and the applicability of such biopolymers in food packaging and biomedical applications. Further, the advantages and disadvantages followed by challenges in PLA based bio composites and their possible solutions have also been discussed. [ABSTRACT FROM AUTHOR]

Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging. [ABSTRACT FROM AUTHOR]

This study aimed to comprehensively investigate and characterize the physical, mechanical, and molecular properties of gelatin films made from goat skin incorporated with konjac glucomannan. The study involved three treatment groups, labeled GG/KG1, GG/KG2, and GG/KG3, which included konjac glucomannan at concentrations of 0, 10, and 20% (w/w), respectively. Glycerol at 20% (w/w) was also included as a plasticizer. All samples underwent homogenization and ultrasonic treatment. The addition of konjac glucomannan to the gelatin-based film resulted in changes such as increased thickness (0.033 - 0.093 mm), opacity (0.9910 - 1.0433 mm-1), color L* (92.45 - 92.77), color difference (48.13 - 48.38), swelling (65.53 - 69.47%), and contact angle (86.92 - 127.85o). Conversely, a decrease was observed in water activity (0.521 - 0.463 Aw), moisture content (9.87 - 9.62%), tensile strength (0.0171 - 0.0118 N/mm²), elongation at break (5.91 - 4.52%), young’s modulus (0.0029 - 0.0026 N/mm²), WVTR (118.99 - 116.82 g/m². day), transparency (81.59 - 67.33%), and water resistance (34.47 - 30.53 %). Additionally, the peaks of amides A, B, I, II, and III exhibit both a shift and an increase in intensity, suggesting structural modifications and molecular interactions. The microstructure also indicated the presence of goat skin gelatin and konjac glucomannan cross-linked in the film formation. Therefore, the addition of konjac glucomannan modifies gelatin-based films, enhancing their suitability for food packaging. [ABSTRACT FROM AUTHOR]

Food is a must for all life to survive. Global food production has increased owing to population augmentation, increasing the generation of food and agricultural residues. Agro-wastes are important sources of natural compounds such as biopolymers that can be used to develop value-added products contributing to replacing synthetic compounds. Biopolymers like pectin, starch, and chitin, have multiple functional properties, useful to improve the sensorial properties of foods, and provide a sustainable alternative to conventional materials in food processing and packaging. Researchers and the industrial sector have successfully converted agricultural residues into valuable edible biopolymers with prebiotic potential, antioxidant, and antimicrobial properties by using emerging technologies such as ultrasound, microwave-assisted extraction, enzymatic hydrolysis, fermentation, and/or bioconversion. The variation of the extraction conditions using emerging technologies allows the modification of the structural properties of the polymer giving a wide range for their application in the food sector. Besides, the incorporation of Industry 4.0 in these processes allows the optimization, automatization, and obtention of high yields of polymers of improved quality. This review highlights the potential of emerging technologies to convert agricultural waste into valuable biopolymers to promote a greener and more innovative food sector. [ABSTRACT FROM AUTHOR]

Recent European guidelines support the use of recycled and biodegradable packaging for food applications. The approval of such packaging must not alter food's taste or be harmful to health. In this work, PLA pellets were subjected to a post-consumer contamination procedure, washing process, and mechanical recycling, under common conditions of the recycling industry. HS-SPME-GC-MS and HS-SPME-GC-O-MS methods were used to detect volatile compounds and off-odor profiles. 33 different volatile compounds were identified in all samples. Intentionally added and non-intentionally added substances (IAS and NIAS) were identified, including benzaldehyde, benzyl alcohol, and dimethyl-1,4-dioxane-2,5-dione. The relationship between the formation of different NIAS and the PLA recycling process steps was determined. 14 different odor compounds such as benzyl alcohol, benzaldehyde, nonanal, decanal, dodecanal, 2,3-dimethylnaphthalene and 2,4-di-tert-butylphenol were detected and classified into 4 aroma groups (Toasted, Flower, Green and Chemical). The results obtained are essential for the food safety of recycled plastic material for food contact. [ABSTRACT FROM AUTHOR]

Poly(hydroxyalkanoates) (PHAs) are emerging as sustainable materials in packaging and medical device industries. Nevertheless, the high cost and the need to improve the mechanical properties have limited their widespread use. Blending with other bio-based polymers, such as poly(lactic acid) (PLA), has been proposed in previous studies. This study investigates the effects of temperature, azodicarbonamide (AZ, foaming agent), boron nitride (BN, filler), and multilayer film/foam coextrusion on the properties of a blend containing an amorphous PHA and PLA. The effect of twin-screw micro-compounder temperature (185 °C & 205 °C) and BN concentrations of 1, 2, 3, 5, and 10 wt% (185 °C) on the properties of the PHA/PLA blend were investigated using differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and tensile testing. Design of experiments (DoE) was used to find the optimal concentrations of AZ and BN (205 °C) using JMP® software. The response surface analysis predicted an optimal design based on the target response levels (modulus, tensile strength, strain at break, and toughness). This formulation was prepared and characterized using DSC, TGA, tensile, and melt flow index (MFI) measurements. Finally, this formulation was processed via film/foam coextrusion and examined using scanning electron microscopy (SEM) and density measurements. This study demonstrated that AZ and BN can be used to manipulate the mechanical properties and crystallinity of PHA/PLA blends, while reducing the overall material cost via density reduction (20–21% for the optimal formulation). Furthermore, reducing the concentration of AZ using the I-optimal design in this study could alleviate the toxicity concerns for food packaging. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications. [ABSTRACT FROM AUTHOR]

Primary aluminum recycling has been demonstrated to play a pivotal role in sustainable manufacturing. Nevertheless, among all the Life Cycle Assessment (LCA) studies existing in the literature on aluminum products, very few focus on the rolling stage. In this work, LCA of two semi-finished products, plates and coated strips, made of AA8011 aluminum alloy have been carried out. Inventory data were collected by the Laminazione Sottile plant, except for coil coating data for pharmaceutical caps, which were collected in the Italcoat plant. For both semi-finished products, hot rolling and fusion mostly affect the environmental impact of the manufacturing. Moreover, results show that the substitution of virgin primary aluminum with secondary aluminum results in a remarkable minimization of the environmental impact. Indeed, a 50% reduction of primary aluminum results in about a 70% reduction of GWP to produce AA 8011 coated strips. [ABSTRACT FROM AUTHOR]

This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry. [ABSTRACT FROM AUTHOR]

The aim of this research is to develop a composite antibacterial film for food packaging using low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), polyethylene-graft-maleic anhydride (PE-g-MA), and incorporating chitosan (CS) particles onto which ajwan essential oil (AEO) is adsorbed. The films were characterized using various techniques, including Fourier-transform infrared spectroscopy (FTIR), Gas chromatography/mass spectroscopy (GC-MS), X-ray diffraction (XRD), tensile testing, oxygen transmission rate (OTR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and antibacterial assays. FTIR results confirmed the presence of CS and/or AEO in the films. Mechanical testing indicated a decrease in tensile strength and an increase in elongation at break with the addition of AEO, while CS reduced elongation. In the sample containing only 7.5% chitosan (PE-7.5-0), the oxygen permeability was reduced to 910 cm2/m2·day·bar due to the presence of CS. However, the inclusion of AEO in the sample (PE-0-10) increased the oxygen permeability to 2200 cm2/m2·day·bar, which is higher than that of the control sample (PE-0-0) with an oxygen permeability of 1680 cm2/m2·day·bar. The antibacterial activity results demonstrated a synergistic inhibitory effect of CS and AEO. Data from GC-MS and inhibition zone (IZ) tests indicated that while chitosan alone does not exhibit significant antibacterial activity due to its incorporation in the bulk of the film, its combination with AEO enhances antibacterial efficacy. This enhancement occurs as the oil is adsorbed and protected from evaporation during the film formation process. Overall, the findings from this research suggest that the composite film PE-7.5-10, which possesses suitable mechanical properties and significant antibacterial activity, could be an effective candidate for food packaging applications. [ABSTRACT FROM AUTHOR]

ZnAl2O4 and CuAl2O4 spinel nanoparticles were prepared by a modified Pechini method and used with the natural chitosan (CS) and shellac (SH) polymers to form novel composite membranes as promising food packaging materials. The selection of ZnAl2O4 and CuAl2O4 spinel nanoparticles was based on their antibacterial characteristics, availability, and economy. Using a straightforward and adaptable solution mixing and casting method, the bio-composites were created. The mechanical, physical, antibacterial, homogeneity and air permeability properties of composite films were investigated. The film structure was evaluated in terms of component interactions using FTIR spectra. The addition of 10% SH increased the tensile strength, percentage strain at maximum load, Young's modulus, and burst strength by 114–101%, 3.6–8.4, 103–119, and 179–153% for low and middle M.wt./CS respectively. Chitosan/shellac-CuAl2O4 composite has superior properties compared to ZnAl2O4 composite. In general, 0.05% spinel provides a composite having better qualities than that of 0.1 additions. Middle M.wt. chitosan provides a composite with superior properties compared to that of low M.wt. The incorporation of ZnAl2O4 or CuAl2O4 enhanced the thermal stability of the SH/CS composite. ZnAl2O4 provides superior thermal stability than CuAl2O4. When shellac/CS film structure is treated with the previously indicated ZnAl2O4 or CuAl2O4 formulation, the % swelling decreases along with an increasing in the gel fraction. The antimicrobial assessment using inhibition zone diameter and shake flask methods showed that a composite of 1:9 shellac/chitosan/0.05% of CuAl2O4 exerted the highest Gram-positive antibacterial activity against B. mycoides (21 mm), and C. albicans (22 mm). So, these enhancements make chitosan/shellac/ZnAl2O4 or CuAl2O4 composite films a good alternative to producing food packaging materials. [ABSTRACT FROM AUTHOR]

Polylactic acid (PLA) is a biodegradable thermoplastic that has emerged as a suitable replacement of petroleum-derived polymers commonly used in packaging. In this study, it has been demonstrated that glyceryl tributyrate (TB) and triethyl citrate (TEC), non-toxic, environmentally friendly additives, can be effectively employed as natural, renewable, and sustainable plasticizers to improve PLA's thermal and physical properties, thus expanding its potential applications. The study initially investigates the impact of varying contents of these two natural plasticizers on PLA properties, identifying the optimal plasticizer percentage based on improvements in PLA performance. PLA/Starch composites were then formulated using the selected percentage of TB or TEC as plasticizers. The study further analyzes the relationship between sample morphology and their thermal and mechanical properties, as well as functional properties relevant to food packaging, such as transparency, water vapor permeation, and migration. PLA-TEC/Starch films exhibited the highest crystallinity and best barrier properties, which was attributed to the different affinities between starch and the plasticizers. Furthermore, the samples were transparent in the visible region of the spectrum but exhibited negligible transmittance in the UV-C region as well as a decrease of migration in isooctane. Therefore, these biodegradable and eco-friendly films show great potential as viable alternatives to traditional packaging materials, particularly for fatty and UV-sensitive foods. [ABSTRACT FROM AUTHOR]

Food safety is an important issue related to the life and health of all people, and food packaging can effectually protect food from surface damage, mildew, rot, etc., while ensuring food quality to extend the shelf life, effectively preventing food safety problems. Metal–organic frameworks (MOFs) are functional materials with special physical and chemical properties, such as a high specific surface area, high porosity and adjustable structure, which can be designed and adjusted according to the characteristics of different food packaging materials, so they have significant application prospects in food packaging. This review systematically introduced the types and properties of MOFs materials, summarized the methods to synthesize MOFs, and discussed the application progress of MOFs in food packaging by evaluating the safety of MOFs. Further, the potential uses of MOFs in food packaging applications were explored. This review may provide systematic insight into the use of MOFs for food packaging and explore new ideas. [ABSTRACT FROM AUTHOR]

Utilizing the solution casting technique, polymer nanocomposites (PNCs) films including polyethylene oxide and chitosan (PEO/CS) doped with titanium dioxide nanoparticles (TiO2 NPs) as nanoceramic were successfully synthesized. The study investigated how varying TiO2 nanoparticle concentrations influenced the structural, optical properties, and antibacterial activity of the polymeric matrix. XRD patterns revealed an increase in the amorphous nature of the polymer blend as the content of TiO2 NPs inside the PEO/CS blend grew. The FT-IR analysis confirmed the interaction between TiO2 NPs and the PEO/CS blend. This confirmation is attributed to the observed vibrational changes upon the incorporation of TiO2 dopant into the polymer matrix. The UV–visible spectrum aided in the determination of optical energy band gaps (both direct and indirect), showing reductions in both Egd and Egin with higher TiO2 concentrations. SEM highlighted the partial compatibility between PEO/CS and TiO2, while transmission electron microscopy depicted spherical TiO2 NPs with diameters ranging from approximately 9 to 25 nm. Antimicrobial assessments indicated heightened efficacy in all nanocomposite samples compared to the pure PEO/CS composite, with a linear correlation to the quantity of TiO2 nanoparticles present. These findings strongly suggest the potential of these nanocomposites for food packaging applications. [ABSTRACT FROM AUTHOR]

Intelligent packaging (IP) is an enhanced version of traditional packaging systems, providing improved functionality. This technology enhances the communication of food packages with consumers by effectively indicating the shelf life, condition of food inside the package, and history of the product. This could increase the convenience of consumers and upgrade the product's safety. The IP system usually consists of an indicator system that gives an idea about the freshness of the product to the consumers. This color-changing indicator can be derived from natural sources such as fruits and vegetables, which contain pigments like anthocyanins, betalains, and curcumins. Sappan wood (Caesalpinia sappan L.) is a notable source of anthocyanin compounds, such as brazilin. The extract of Sappan wood, which could be extracted by various methods ranging from the traditional boiling method to the novel ultrasonic method, could be incorporated into a packaging film made from a biodegradable material like gelatin. The inclusion of this extract turns the normal gelatin film into a pH-dependent color-indicating film. The film changes color in response to pH shifts, which typically occur during food spoilage. Gelatin serves as a strong and compatible matrix for creating smart packaging films due to its solubility and compatibility with various natural extracts. By utilizing this underused resource, a smart packaging film can be developed, contributing valuable innovation to packaging technology. [ABSTRACT FROM AUTHOR]

The increasing global population has heightened the demand for food, leading to escalated food production and, consequently, the generation of significant food waste. Factors such as rapid ripening, susceptibility to physiological disorders, and vulnerability to microbial attacks have been implicated as contributing to the accelerated senescence associated with food waste generation. Fruits and vegetables, characterized by their high perishability, account for approximately half of all food waste produced, rendering them a major area of concern. Various postharvest technologies have thus been employed, including the application of phytohormone treatments, to safeguard and extend the storability of highly perishable food products. This review, therefore, explores the physicochemical properties and biological aspects of phytohormones that render them suitable for food preservation. Furthermore, this review examines the effects of externally applied phytohormones on the postharvest physiology and quality attributes of fresh produce. Finally, the review investigates the mechanisms by which exogenous phytohormones preserve food quality and discusses the associated limitations and safety considerations related to the use of these compounds in food applications. [ABSTRACT FROM AUTHOR]

With growing concerns about environmental protection and sustainable development, the development of new biodegradable food packaging materials has become a significant focus for the future of food packaging. Polysaccharides, such as cellulose, chitosan, and starch, are considered ideal biodegradable packaging materials due to their wide availability, good biocompatibility, and biodegradability. These materials have garnered extensive attention from researchers in food packaging, leading to considerable advancements in the application of polysaccharide-based food packaging films, coatings, aerogels, and other forms. Therefore, this review focuses on the application of polysaccharide-based packaging films in food storage and preservation and discusses their preparation methods, application progress, challenges, and future development directions. Through an in-depth analysis of the existing literature, this review aims to provide sustainable and environmentally friendly solutions for the food packaging industry. [ABSTRACT FROM AUTHOR]

Nanomaterials play a pivotal role in food preservation and its safety, offering ingenious solutions for sustainable food packaging. Nanomaterials enable the creation of packaging materials having unique functional properties. It not only extends the shelf life of the foods by releasing preservatives but also enhances food safety by preventing microbial contamination or food spoilage. In this review, we aim to provide an overview of the various applications of nanotechnology in food packaging, highlighting its key advantages. We also delve into the safety considerations and regulatory issues involved in developing nanotechnology-based food packaging materials. Additionally, advancements in the field of nanotechnology-based packaging have the potential to create safer, more sustainable, and high-quality packaging with greater functionality that delivers essential benefits to manufacturers and consumers. [ABSTRACT FROM AUTHOR]

In order to obtain food packaging film with better performance, whey protein concentrate (WPC) and egg white protein (EWP) were used as film‐forming substrates, and its film properties were modified by transglutaminase (TG). Then the effect of TG on the mechanical, physical, barrier, and microstructural properties of the WPC/EWP composite biodegradable film was investigated, and its preliminary application potential was explored. Compared to WPC and EWP films, WPC/EWP composite film had higher transmittance, tensile strength (TS), and thermal stability. Fluorescence results showed that the film experienced fluorescence quenching after TG treatment. Fourier transform infrared and x‐ray diffraction results showed that WPC and EWP had good compatibility in the biodegradable film, the hydrogen bond interaction of film was increased due to TG, resulting in an increase in TS. Meanwhile, the water vapor permeability and contact angle of WPC/EWP film treated with TG at 5 U/g protein increased by 28% and 76.1%, respectively. Besides, the WPC/EWP biodegradable film modified by TG (TG‐W/E) was applied as a coating film on cherry tomatoes, effectively reducing the weight loss rate during storage from 14.2% to 10.8%. Furthermore, indexes, such as solid content, spoilage rate, hardness, pH, and lycopene, showed that the film had a good preservation effect on cherry tomatoes. To conclude, the appropriate addition of TG has a positive effect on the film properties of the WPC/EWP biodegradable film, which is beneficial to the development and utilization of protein‐based film. WPC/EWP biodegradable film modified by TG has a great application prospect in extending the shelf life of fruit and vegetable. [ABSTRACT FROM AUTHOR]

Poly(butylene adipate‐co‐terephthalate) (PBAT) is popular because of its low cost, biodegradability, good processing properties, flexibility, and mechanical features. In this study, we explore the potential of PBAT‐based bioplastics by adding AgVO3 nanorods with PBAT to reduce costs. We produced nanocomposite films of PBAT reinforced with 1, 3, and 5 wt% of AgVO3 nanorods using solvent casting. The inclusion of AgVO3 in the structure of PBAT was investigated through Fourier transform infrared spectroscopy, x‐ray diffraction, and scanning electron microscopy. The nanocomposite films demonstrate excellent properties, surpassing those of single‐component blends, enhancing mechanical properties, and improving the barrier properties of nanocomposite films. The water vapor transmission rate of AgVO3 reinforced (5 wt%) nanocomposite films improved by 42.45% compared to pure PBAT films. The tensile strength of the PBA‐3 film was 37.19 MPa, exhibiting higher strength than the films produced from clean PBAT (19.73 MPa). The AgVO3‐reinforced films demonstrated increased resistance to moisture and water, as indicated by their higher water contact angle values (88.04°). Food‐borne bacteria like Staphylococcus aureus and Escherichia coli have been stable to the antibacterial activity of the nanocomposites on the addition of AgVO3.The potential applications of these nanocomposite films in food packaging are promising, offering a sustainable and effective solution to food preservation. Highlights: The AgVO3‐filled poly(butylene adipate‐co‐terephthalate) (PBAT) nanocomposite films exhibit superior mechanical, barrier, and resistance to moisture and water compared to neat PBAT films.The water vapor transmission rate of the film is significantly enhanced, with a 42.45% enhancement in films reinforced with 5 wt% AgVO3.AgVO3‐filled PBAT nanocomposites demonstrate effective antibacterial activity against Escherichia coli and Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

This article explores the multifaceted potential of pullulan‐based films across food‐packaging, pharmaceutical, biomedical, and cosmetic applications. In food‐packaging, pullulan films serve as transparent, flexible, and high‐oxygen barrier materials, effectively preserving the freshness and quality of a wide range of fruits and vegetables. Edible pullulan films extend the shelf life and enhance food safety, while active pullulan films inhibit microbial growth and oxidation, thus supports food preservation. In the pharmaceutical industry, pullulan‐based films offer promising solutions for oral drug delivery, providing biodegradable and rapid disintegration for enhanced solubility and bioavailability of drugs. Additionally, due to their mechanical strength, biocompatibility, and antimicrobial properties, pullulan films demonstrate potential in wound dressings and tissue engineering applications. Furthermore, pullulan's utility extends to the cosmetic industry, where it is used widely in various ingredients in skincare products, cosmetics, and personal care items. Its moisturizing, stabilizing, and film‐forming properties make pullulan an attractive component in the industry. Future research directions should focus on cost‐effective production methods and expanding industrial applications to further enhance their effectiveness and versatility. This in‐depth analysis highlights the significant potential of pullulan‐based films across multiple industries and underscores the importance of continued research and development efforts to fully unlock their diverse applications and benefits. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study used single‐factor experiments and response surface methodology to optimize ultrasound time (10–50 min), particle size (0–80 mesh) and extraction time (60–180 min) for the ultrasound‐assisted extraction of rosemary essential oil (REO). The resulting REO (0–2.5%, w/w) was then incorporated into citrus pectin (CP) to prepare CP/REO composite films before determining their microstructure, mechanical, barrier and antioxidant properties, alongside their ability to improve the shelf life of chilled beef.A sonication time of 41 min, a crushing degree of 40 mesh and an extraction time of 135 min were optimum for extracting 1.91% of REO, with the essential oil also showing good antioxidant activity. Characterization of the composite film further revealed that CP had an excellent film‐forming ability and that REO was uniformly distributed in the pectin matrix through hydrogen bonding. The film displayed optimum mechanical and barrier properties at an REO concentration of 1.5% which also significantly enhanced antioxidant activity. Furthermore, the CP/1.5 REO film reduced the total viable count, delayed oxidative rancidity and maintained good color during beef storage, thereby extending the latter's shelf life by 6 days.The novel food packaging film could successfully maintain the quality of chilled meat. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT Myrrh oleo‐gum‐resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti‐inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K‐carrageenan composite films infused with varying proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR‐loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 ± 0.004–0.095 ± 0.006 mm) and opacity (1.24 ± 0.07–9.41 ± 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 ± 0.50–4.92 ± 0.34 MPa), elongation at break (32.41% ± 1.0%–29.70% ± 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference ΔE (0.77 ± 0.03–5.09 ± 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials. [ABSTRACT FROM AUTHOR]

The overconsumption of nonbiodegradable materials, particularly plastics, has had a significant and detrimental impact on the environment. Advancements in research sector have led to the development of biodegradable materials, namely starch‐based biodegradable films, which have the potential to reduce this environmental impact. Starch is a unique biopolymer with distinctive chemical, physical, mechanical, thermal, and optical properties that make it an attractive alternative to nonbiodegradable and harmful materials. This review paper comprehensively discusses the properties of starch and the techniques involved in transforming native starch into starch‐based films. Further a broad overview of recent research on combining starch with several composites to enhance the physicochemical properties has been discussed herein. In addition, this paper also discusses recent insights into the development of starch‐based composite films and their potential applications in food packaging systems. Future studies must focus on the development of starch composites that strike a balance between different versatile properties of the biopolymer. Additionally, a critical examination of the interactions at the molecular level will help to expand our understanding of this sustainable biopolymer. Ultimately, the findings of this review paper will provide valuable insights for researchers and industry professionals interested in the development and utilization of starch‐based biodegradable films. [ABSTRACT FROM AUTHOR]

To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60 min, the ratios of 1047 cm−1/1022 cm−1 in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120 min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120 min. Starch straws annealed for 120 min had the lowest water absorption (94.61%), while starch straws annealed for 60 min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development. [ABSTRACT FROM AUTHOR]

Bio‐based active food packaging materials have a high market demand. We use coaxial electrospinning technology to prepare core–shell structured nanofibers with sustained antibacterial and antioxidant properties. The fiber core layer was composed of gelatin and tea polyphenols, whereas tea polyphenols provide antibacterial and antioxidant properties; the fiber sheath was composed of pullulan polysaccharides with antioxidant properties. By using a scanning electron microscope, it can be seen that the diameter distribution of the prepared nanofibers was uniform and the surface is smooth; using a transmission electron microscope, it can be clearly seen that the nanofibers have a core–shell structure; Fourier Transform Infrared and X‐ray diffraction analysis indicate that the nanofibers have an amorphous structure; the 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging shows that nanofibers have higher antioxidant properties with the addition of tea polyphenols; antibacterial test showed that nanofibers had obvious inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli; and the nanofiber film dissolution test shows that nanofibers can be used as fast soluble active packaging. Finally, core–sheath‐structured nanofibers can serve as active packaging for instant food, possessing both rapid water solubility and excellent antibacterial and antioxidant activity, making water‐soluble nanofibers interesting applications in the field of food packaging. [ABSTRACT FROM AUTHOR]

Approximately one-third of the world's food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies. [ABSTRACT FROM AUTHOR]

In the food packaging industry, ventilated corrugated paperboard boxes are crucial for sustainable transport of fresh products. While these boxes' ventilation holes advance air circulation, they also impact the material's compression or buckling strength. Variations in hole geometry and location affecting this strength are explored, considering the composite material, multi-layered structure. Traditional mechanical analyses, which often require simplifications, may not fully capture this complexity, leading to less accurate predictions of the paperboard's strength. To address these challenges, a machine learning (ML) approach was utilized, employing the Light Gradient Boosting Machine (LGBM) to develop a predictive model for the buckling strength of corrugated paperboard boxes with ventilation cutouts. This physics-informed ML model, trained on a compression dataset resulting from experimental tests for plates with a single cutout in three shapes and Finite Element Method (FEM) simulations for plates with various patterns of circular cutouts, provides highly accurate estimates of the plates' buckling strength. It achieved 91.7% accuracy on experimental data and 94.68% on FEM simulation data, showcasing its reliability. A new tool for predicting the buckling strength of corrugated paperboard is provided by this research, along with insights that can inform the design of more sustainable packaging solutions. Furthermore, the methodology and findings have broader applications, potentially benefiting sectors like aerospace and construction, where similar structural materials are used. • ML predicted compression strength of sustainable VCP plates with high efficiency. • Improved VCP design reduces package's material waste in distribution cycles. • Shape, size, location, & pattern of cutouts influence VCP plate buckling strength. • ML ranks factor importance, efficiently enhancing VCP box designs. • Findings apply to various scales and industries beyond packaging. [ABSTRACT FROM AUTHOR]

Food safety has recently become a widespread concern among consumers. Surface-enhanced Raman scattering (SERS) is a rapidly developing novel spectroscopic analysis technique with high sensitivity, an ability to provide molecular fingerprint spectra, and resistance to photobleaching, offering broad application prospects in rapid trace detection. With the interdisciplinary development of nanomaterials and biotechnology, the detection performance of SERS biosensors has improved significantly. This review describes the advantages of nanomaterial-based SERS detection technology and SERS's latest applications in the detection of biological and chemical contaminants, the identification of foodborne pathogens, the authentication and quality control of food, and the safety assessment of food packaging materials. Finally, the challenges and prospects of constructing and applying nanomaterial-based SERS sensing platforms in the field of food safety detection are discussed with the aim of early detection and ultimate control of foodborne diseases. [ABSTRACT FROM AUTHOR]

This study involved producing aerogels using activated carbon (AC) and nanocellulose (NC). Two distinct structured composites, AC composite aerogel (ACCA) and NC composite aerogel (NCCA), were developed by separately mixing AC and NC with identical proportions of cross-linked biopolymers: hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and chitosan (C). These aerogels were evaluated for their capability to adsorb ethylene gas through batch experiments, while the physical and chemical characteristics were thoroughly examined to determine their feasibility of removing ethylene. The resulting ACCA and NCCA aerogels exhibited low densities of 0.094 g cm−3 and 0.077 g cm−3, respectively, coupled with high porosity ranging between 95 and 96%. During the ethylene adsorption test, NCCA exhibited superior ethylene removal rates (~14.88–16.77 mL kg−1) compared to ACCA (~13.57–14.97 mL kg−1). Specifically, NCCA achieved a removal efficiency of 83.86% compared to 74.64% for ACCA. Kinetic model fitting yielded high R2 values ranging from 0.97 to 0.98 with the Lagergren kinetic model. These findings suggest the potential of composite aerogels to be incorporated into food packaging materials for dynamic ethylene capture, independent of environmental conditions, thereby providing promising routes for further development. [ABSTRACT FROM AUTHOR]

The escalating environmental concerns associated with conventional plastic packaging have accelerated the development of sustainable alternatives, making food packaging a focus area for innovation. Bioplastics, particularly polyhydroxyalkanoates (PHAs), have emerged as potential candidates due to their biobased origin, biodegradability, and biocompatibility. PHAs stand out for their good mechanical and medium gas permeability properties, making them promising materials for food packaging applications. In parallel, zinc oxide (ZnO) nanoparticles (NPs) have gained attention for their antimicrobial properties and ability to enhance the mechanical and barrier properties of (bio)polymers. This review aims to provide a comprehensive introduction to the research on PHA/ZnO nanocomposites. It starts with the importance and current challenges of food packaging, followed by a discussion on the opportunities of bioplastics and PHAs. Next, the synthesis, properties, and application areas of ZnO NPs are discussed to introduce their potential use in (bio)plastic food packaging. Early research on PHA/ZnO nanocomposites has focused on solvent-assisted production methods, whereas novel technologies can offer additional possibilities with regard to industrial upscaling, safer or cheaper processing, or more specific incorporation of ZnO NPs in the matrix or on the surface of PHA films or fibers. Here, the use of solvent casting, melt processing, electrospinning, centrifugal fiber spinning, miniemulsion encapsulation, and ultrasonic spray coating to produce PHA/ZnO nanocomposites is explained. Finally, an overview is given of the reported effects of ZnO NP incorporation on thermal, mechanical, gas barrier, UV barrier, and antimicrobial properties in ZnO nanocomposites based on poly(3-hydroxybutyrate), poly(3-hydroxybutyrate-co-3-hydroxyvalerate), and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate). We conclude that the functionality of PHA materials can be improved by optimizing the ZnO incorporation process and the complex interplay between intrinsic ZnO NP properties, dispersion quality, matrix–filler interactions, and crystallinity. Further research regarding the antimicrobial efficiency and potential migration of ZnO NPs in food (simulants) and the End-of-Life will determine the market potential of PHA/ZnO nanocomposites as active packaging material. [ABSTRACT FROM AUTHOR]

Solution blow spinning (SBS) is a versatile and cost-effective technique for producing nanofibrous materials. It is based on the principles of other spinning methods as electrospinning (ES), which creates very thin and fine fibers with controlled morphologies. Polylactic acid (PLA), a biodegradable and biocompatible polymer derived from renewable resources, is widely used in biomedical fields, environmental protection, and packaging. This review provides a theoretical background for PLA, focusing on its properties that are associated with structural characteristics, such as crystallinity and thermal behavior. It also discusses various methods for producing fibrous materials, with particular emphasis on ES and SBS and on describing in more detail the main properties of the SBS method, along with its processing conditions and potential applications. Additionally, this review examines the properties of nanofibrous materials, particularly PLA-based nanofibers, and the new applications for which it is thought that they may be more useful, such as drug delivery systems, wound healing, tissue engineering, and food packaging. Ultimately, this review highlights the potential of the SBS method and PLA-based nanofibers in various new applications and suggests future research directions to address existing challenges and further enhance the SBS method and the quality of fibrous materials. [ABSTRACT FROM AUTHOR]

Poly(vinyl alcohol) (PVA)-based films have drawn significant attention owing to their potential applications in various industries. The application of wax to PVA films enhanced their resistance to dissolution and water infiltration. Nevertheless, waxed PVA films often exhibit inadequate mechanical properties owing to crack formation. In this study, we evaluated the impact of glycerol as a plasticizer in varying concentrations of Carnauba wax (CW). The addition of glycerol to the PVA/CW blend led to enhanced mechanical properties compared to the blend without glycerol. The functional group and morphology of the blends confirm glycerol compatibility with PVA/CW films. Glycerol was fully dispersed to form a consistent polymer matrix and equally improved the film's contact angle. Furthermore, the thermal property from differential scanning calorimetry and thermogravimetric analysis highlights the plasticizing effect of glycerol in PVA/CW films, potentially broadening their use in food packaging and wrapping applications. [ABSTRACT FROM AUTHOR]

Bisphenol A (BPA), a known endocrine disruptor, is commonly used in food containers and packaging. Recently, alternatives such as bisphenol AF (BPAF), bisphenol B (BPB), and bisphenol E (BPE) have been introduced to replace BPA. However, these substitutes have been reported to exhibit toxicity levels similar to BPA. In this study, we developed and validated a method for the analysis of trace bisphenols (BPA, BPAF, BPB, and BPE) in food using immunoaffinity column (IAC) clean-up. The method demonstrated satisfactory accuracy and precision. We applied this validated method to analyze 56 carbonated beverage samples and 30 canned tuna samples. In the carbonated beverages, average concentrations of BPA and BPAF were 0.4 and 0.2 μg kg−1, respectively. In canned tuna, BPA and BPAF were found at average concentrations of 22.2 and 0.7 μg kg−1, respectively, while BPB and BPE were not detected in any samples. Estimated exposure levels ranged from 0.13 to 0.18 ng kg bw−1 day−1 in the general population and from 205.2 to 232.0 ng kg bw−1 day−1 among consumers. The commercial IAC-based analytical method used in this study can contribute to the safety management of BPA, BPAF, BPB, and BPE. [ABSTRACT FROM AUTHOR]

As an alternative to bisphenol A (BPA), bisphenol S (BPS) has been used as an ink developer in thermal paper products including price labels on food packaging which have been suggested as the sources of BPS found at high levels in packaged fish samples. BPS in the printed price labels glued onto the outside of plastic film could migrate indirectly from the printed surface through the paper, adhesive and film into the food. In order to investigate if price labels could also be the sources of BPS detected in the meat samples in our previous studies, meat and other food samples packaged under different conditions were collected, and BPS in these samples together with the price labels on the corresponding packaging were extracted with solvent followed by solid phase extraction and stable isotope dilution LC-MS/MS analysis. BPS was detected at very high levels (161.7–222.4 µg/cm2) in all the five sticker type of price labels, indicating BPS being the dominant if not the sole ink developer. BPS was also detected in all the 26 continuous roll type of price labels but at very low levels (0.017–18 ng/cm2), indicating that the dominant ink developer is likely one of the other alternatives, rather than BPS. Despite BPS being detected in all price labels on packaging of fish, meat, and cheese samples, BPS was not detected or detected in only a few fish, meat, and cheese samples at levels considerably lower than the current EU specific migration limit (SML) of 50 ng/g food for BPS authorised under Regulation (EU) 10/2011. [ABSTRACT FROM AUTHOR]

This study describes the development of ulvan films blended with selected concentrations of carnauba (Copernicia prunifera) wax (0%, 5%, 10% and 15% w/w) to modify its hydrophilic nature. The effects of carnauba wax on the physical, chemical, and mechanical properties of the films were studied. Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectrum evidenced the presence of uronic acid carboxyl groups, ester sulfate groups, and the vibrational modes associated with C-O groups in the glycosidic linkage between rhamnose and glucuronic acid, which constitute the characteristic ulvan bands. Higher wax concentrations led to lower intensity of transmission peaks in the range of 3500 cm-1 to 3200 cm-1, indicating an increase in the films' hydrophobicity. This enhanced hydrophobicity is further supported by contact angle measurements, where the wax-free film (CC0) exhibited a contact angle of 51.85 ± 1.61° (hydrophilic), while the film with 15% wax (CC15) showed a contact angle of 66.64 ± 2.15° (hydrophobic). Additionally, a maximum reduction in the solubility of films with 10% carnauba wax compared to wax-free films. Meanwhile, both tensile strength and elongation at break show negligible changes regardless of carnauba wax presence. The findings indicate that carnauba wax-enriched ulvan films enhance hydrophobicity without compromising mechanical integrity, highlighting its potential for use in food packaging applications. [ABSTRACT FROM AUTHOR]

The article discusses lessons from edible packaging policies and child poisonings. Topics include cannabis-related policies that can impact both cannabis business practices and cannabis use-related risks, public health effects of cannabis edible packaging policy, and public health effects as cannabis policies evolve.

Natural dyes that are pH-responsive, such as anthocyanin, have been incorporated into intelligent film packaging for food spoilage detection. However, the stability of anthocyanin in a single composite film remains a challenge. Hence, this study aimed to develop a multilayer chitosan-gelatin-agar intelligent film with roselle anthocyanin extract as a pH biosensor for the spoilage of red snapper fish. The chitosan-gelatin-agar bilayer film with different concentrations of roselle anthocyanin extract (2, 4, and 6% w/v) was developed. The selected roselle anthocyanin extract concentration (4% w/v) was further developed into a single composite, bilayer, and triple-layer intelligent films. The physicochemical, mechanical, and light barrier properties of the intelligent films were analysed. The triple-layer film with 4% w/v of roselle anthocyanin extract was stored with red snapper fish for 7 days at 4 °C. The triple-layer intelligent film with roselle anthocyanin extract showed the lowest thickness (0.15 mm) and water solubility (33.88%) than single composite and bilayer film. It also demonstrated good mechanical properties (13.42 MPa tensile strength and 25.53% elongation at break), a high UV-Vis light barrier, and distinct colour changes under different pH environments. Visible colour variation was also observed in the triple-layer film with roselle anthocyanin extract from dark red (day 0) to pale red with a hint of green (day 6) as the total volatile basic nitrogen levels of fish exceeded the threshold of 20 mg/100 g. This indicates the potential of the triple-layer chitosan-gelatin-agar film with roselle anthocyanin extract as an intelligent film for monitoring the freshness of fish during storage. [ABSTRACT FROM AUTHOR]