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The escalating worldwide apprehension over environmental deterioration caused by plastic pollution owing to the detrimental effects of conventional plastics has eventually led to the orientation towards biopolymer-based sustainable packaging materials. Contemporary food industries encounter a multitude of challenges to meet consumer demand of upholding food quality and implementing extended preservation strategies. This has in turn compelled the researchers to emphasize the development of multifunctional sustainable packaging materials. Biopolymers can serve as a sustainable alternative to conventional plastics, but they lack certain properties when compared to conventional plastics. The incorporation of different nanomaterials derived through organic or inorganic sources has been demonstrated to impart different properties to the resultant biocomposite films. The nanobiocomposite materials which serve as a union of nanotechnology, biodegradability, and sustainability have further paved the way for advanced packaging which offers added functionalities like enhanced mechanical strength, barrier properties, antimicrobial activity, antioxidant properties and real time monitoring of food quality. Furthermore, it discusses the potential risks associated with nanomaterial utilization. In addition, the study also emphasizes the need for continued advancements and research in nanobiocomposite film technology as ways to tackle the challenges of food preservation, waste management, a sustainable future, and consumer health. [ABSTRACT FROM AUTHOR]

In this research, active packaging which was made of all-natural component hydrogels from nanocellulose composited with silver nanoparticles at various concentrations (AgH) was studied. The concentration of silver nanoparticles ranged from 0.0078 to 0.0624 phr. AgH was characterized in terms of basic properties, functional properties, and packaging applications. Biocompatibility testing with the Caco-2 cell line showed that higher concentrations of silver (higher than 0.0312 phr) provided a lower cell viability rate (lower than 70% cell viability). Here, 0.0156 phr of silver nanoparticle concentration was the maximum loading that is safe for the target cell (82% cell viability) and was thus selected for use as active packaging. The antimicrobial activity showed that AgH at all concentrations inhibited both Gram bacteria up to 99.99%. Total volatile basic nitrogen compound testing showed that chicken meat preserved by AgH had the lowest values, indicating that AgH can prolong the shelf life in freshness level 1 (15% TVB-N) for 6.2 days compared to 3.9 and 4.1 days of blank and neat cellulose hydrogel. In addition, all AgH were gradually degraded over time and eventually disappeared within 15–30 days in organic soil. [ABSTRACT FROM AUTHOR]

Practical Application Browning, caused by enzymatic activity and storage conditions, affects cabbage during cold storage and is crucial for customer acceptance. This study investigated the effect of cardboard packaging containing low concentrations of nano‐orange oil (ONE) at 0.006% in palm wood waste powder for anti‐browning and extending the shelf life of cabbage. The incorporation of ONE into palm wood powder (PWP) using different methods (soaking, vapor, vapor with ultrasonic device, and control) was examined before using the active PWP to develop cardboard cabbage packaging. The reuse of the active cabbage box packaging was also investigated for up to three reuses. The results showed that a greater anti‐browning effect was achieved with cardboard packaging made from active PWP with orange oil vapor and an ultrasonic device compared to other adsorption methods, with significantly higher inhibition of the key browning enzyme activities of polyphenol oxidase (PPO) and peroxidase (POD). Additionally, antioxidant activity and bioactive compounds were improved, maintaining the bright green color of cabbage after 21 days of storage. The shelf life of cabbage stored in active cardboard was extended to at least 21 days compared to 5 days for the control. The active cabbage box with PWP and ONE vapor with an ultrasonic device showed potential for reuse at least two times. Limonene was found on the surface of stored cabbage and may be a key factor in antimicrobial activity, helping to control microbial growth on the cabbage surface within standard limits during long‐term storage. This finding provides valuable guidance for reducing cabbage waste during transportation and storage from farm to market.This research offers new insights into active cardboard packaging made from palm wood powder with a low concentration of orange oil vapor to prevent browning and microbial growth in storage boxes. The optimal method for producing this packaging uses nano‐orange oil vapor at 0.006% with an ultrasonic device, which could be feasible for large‐scale production. The packaging effectively reduced PPO and POD enzyme activity, delaying browning and extending cabbage shelf life by at least threefold compared to the control, while maintaining color and freshness. This cost‐effective method promotes the sustainable use of agricultural waste in the fresh vegetable industry, as it can be reused at least twice, benefiting farmers and reducing cabbage waste [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]

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]

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]

Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biodegradable and even edible. The incorporation of bioactive and functional substances into a biopolymer-based film matrix can produce novel smart packaging materials. Anthocyanins, one class of natural colorants with potent antioxidant activity and pH-response color-changing ability, are suitable for producing biopolymer-based smart packaging films. The purple sweet potato is a functional food rich in anthocyanins. In the past decade, numerous studies have reported the extraction of anthocyanins from purple sweet potato and the utilization of purple sweet potato anthocyanins (PSPAs) in biopolymer-based smart packaging film production. However, no specific review has summarized the recent advances on biopolymer-based smart packaging films containing PSPAs. Therefore, in this review, we aim to systematically summarize the progress on the extraction, isolation, characterization, purification and functional properties of PSPAs. Moreover, we thoroughly introduce the preparation methods, physical properties, antioxidant and antimicrobial activity, pH sensitivity, stability and applications of biopolymer-based smart packaging films containing PSPAs. Factors affecting the extraction and functional properties of PSPAs as well as the properties of biopolymer-based films containing PSPAs are discussed. [ABSTRACT FROM AUTHOR]

Biopolymers derived from biomass can provide the advantages of both biodegradability and functional qualities from a circular economy point of view, where waste is transformed into raw material. In particular, avocado seeds can be considered an interesting residue for biobased packaging applications due to their high starch content. In this work, avocado seed starch (ASS)-based films containing different glycerol concentrations were prepared by solvent casting. Films were also reinforced with starch nanocrystals (SNCs) obtained through the acid hydrolysis of ASS. The characterization of the extracted starch and starch nanocrystals by scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis has been reported. Adding 1% of SNCs increased elastic modulus by 112% and decreased water vapor permeability by 30% with respect to neat matrix. Interestingly, the bioactive compounds from the avocado seed provided the films with high antioxidant capacity. Moreover, considering the long time required for traditional plastic packaging to degrade, all of the ASS-based films disintegrated within 48 h under lab-scale composting conditions. The results of this work support the valorization of food waste byproducts and the development of reinforced biodegradable materials for potential use as active food packaging. [ABSTRACT FROM AUTHOR]

The food industry has numerous difficulties in meeting consumers demands for excellent quality, convenient, flavorful, and long-lasting food. We need new packaging solutions for food to reduce the amount of plastic that ends up in landfills and the damage it causes to the environment. To reduce trash and save resources, food containers should be biodegradable, antimicrobial, and antioxidant. In terms of biopolymers used in food packaging, Polylactic acid (PLA) is by far the most common. Applications for PLA in biomedical materials and food packaging seems to be promising because of its biodegradability, FDA clinical approval, and renewability. The future of packaging may lie in PLA-based polymers that have antioxidant and antibacterial additives added to them. As a result, chemicals like antimicrobials and antioxidants have found widespread application in food packaging, enhancing quality, safety, and shelf life. Natural active substances including tannin, gallic acid, catechin, curcuminessential oils, as well as synthetic active agents like Ag, Cu, ZnO, and TiO2, exhibit broad antibacterial and antioxidant activity and impede harmful microbes. The purpose of this review is to analyze the antioxidant and antibacterial capabilities of active chemicals in PLA matrices. The integration of active compounds into packaging and its methods are described. The effects of active chemicals and nanoparticles on the mechanical & barrier properties of PLA food packaging are also detailed. [ABSTRACT FROM AUTHOR]

The objective was to develop an active chitosan‐based coating and to evaluate its effect on the shelf life and microbial safety of bread. Bacterial cellulose nanofibers (BCNF) and various levels (0.5%, 1%, and 2%) of silver nanoparticles (AgNPs) were in the chitosan (CS) film. Characterization of films was determined by analyzing WVP, ultraviolet barrier, and opacity as well as FTIR, XRD, DSC, TGA, and SEM. The water vapor permeability (WVP) of CS was remarkably (p <.05) decreased from 3.75 × 10−10 to 0.85 × 10−10 g/smPa when filled with BCNF and 2% AgNPs. Thermal and structural properties were enhanced in nanoparticle‐included films. Applying CS/BCNF/AgNPs coatings for bread samples demonstrated a significant improvement in moisture retention and a decrease in the hardness (from 10.2 to 7.05 N for CS and CS/BCNF/1% AgNPs coated samples, respectively). Moreover, microbial shelf life of bread sample increased from 5 to 38 days after packaging with CS/BCNF/2% AgNPs film. After a storage period of 15 days at 25°C, no fungal growth was detected in bread samples which were coated with nanocomposite suspensions containing 1% and 2% AgNPs. However, at the same condition, yeast and mold counts was 7.91 log CFU/g for control sample. In conclusion, the CS/BCNF/2% AgNPs film might have the potential for use as active packaging of bread. [ABSTRACT FROM AUTHOR]

In the present study, the ethanolic extracts derived from Hass avocado pulp were observed to exhibit exceptional bioactive qualities and demonstrate bactericidal efficacy against a wide range of microorganisms, encompassing both gram‐positive and gram‐negative bacteria, as well as fungi. Therefore, this work aimed to develop a biodegradable active film by incorporating the Hass avocado extracts into chitosan/gelatin‐based film (HGCF) for the preservation of beef and pork. The study reveals that the chitosan/gelatin‐based film (GCF) and HGCF exhibit significant water stability and absorption capabilities. HGCF offered the synergy of antimicrobial properties of Hass avocado extracts and high swelling in water of chitosan/gelatin blend to absorb liquid discharged from fresh meat for prolonged storage. HGCF demonstrated a significant effectiveness in controlling microbial density in comparison to uncoated samples and samples coated with plain gelatin/chitosan film. In detail, HGCF was able to partially eliminate Staphylococcus aureus and Escherichia coli during storage, resulting in the densities after 14 days that were similar to those of uncoated meat samples after 6 days. These results demonstrate the potential of HGCF as active packaging for food preservation and advance the sustainable production and preservation of meat products. [ABSTRACT FROM AUTHOR]

Data on irradiation of poly(L-lactide) (PLLA) based active packaging is still limited. Therefore, effect of γ-irradiation on neat PLLA and active packaging with oligohexamethylene guanidine hydrochloride (OHMG·HCl) has been studied. Combined use of irradiation and active packaging technology is promising approach to maintain food safety and prolong shelf life. It has been found that regardless of the OHMG·HCl content PLLA undergoes chain scission during irradiation and this process becomes less pronounced at doses higher than 50 kGy. Slight racemization of PLLA during exposure has been observed using polarimetry and 13C NMR spectroscopy. Mechanical properties of films have been examined. Biocide addition led to a 30% decrease in films elongation at break. Irradiation either caused elongation decrease. Dose of 50 kGy and higher made PLLA active films brittle. Multiple melting behavior of irradiated PLLA has been analyzed by differential scanning calorimetry. Fraction of crystals with higher melting temperature rose with dose. Possible reason for this phenomenon is formation of α′ form with less ordered chain packaging that recrystallizes during heating. The biocide addition has not affected this process. Furthermore, in vitro antimicrobial test has shown efficacy of films with 2 wt.% of OHMG·HCl against gram-negative, gram-positive bacteria and fungi. [ABSTRACT FROM AUTHOR]

This study targets explicitly finding an alternative to petroleum‐based plastic films that burden the environment, which is a high priority. Hence, polymeric films were prepared with carboxymethyl cellulose (CMC) (4%), pectin (2%), and polyhydroxybutyrate (PHB) (0.5%) with different concentrations of thymol (0.3%, 0.9%, 1.8%, 3%, and 5%) and glycerol as a plasticizer by solution casting technique. The prepared films were tested for mechanical, optical, antimicrobial, and antioxidant properties. Film F5 (CMC + P + PHB + 0.9%thymol) showed an excellent tensile strength of 15 MPa, Young's modulus of 395 MPa, antioxidant activity (AA) (92%), rapid soil biodegradation (21 days), and strong antimicrobial activity against bacterial and fungal cultures such as Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Aspergillus flavus. The thymol content increase in films F6 (1.8%), F7 (3%), and F8 (5%) displayed a decrease in mechanical properties due to thymol's hydrophobicity. For shelf life studies on tomatoes, F2, a film without thymol (poor antimicrobial and antioxidant activities), F5 (film with superior mechanical, optical, antimicrobial, and antioxidant properties), and F7 (film with low mechanical properties) were selected. Film F5 coatings on tomato fruit enhanced the shelf life of up to 15 days by preventing weight loss, preserving firmness, and delaying changes in biochemical constituents like lycopene, phenols, and AA. Based on the mechanical, optical, antimicrobial, antioxidant, and shelf life results, the film F5 is suitable for active food packaging and preservation. Practical Application: The developed active biodegradable composite can be utilized as a coating to extend the shelf life of fruits and vegetables. These coatings are easy to produce and apply, offering a sustainable solution to reduce food waste. On an industrial scale, they can be applied to food products, ensuring longer freshness without any technical challenges. [ABSTRACT FROM AUTHOR]

Summary: This study focused on the fabrication of zein‐based coatings functionalised by two phenolic acids, caffeic acid (CA) and p‐coumaric acid (pCA), using electrospinning. The electrospun fibres were fabricated with three different concentrations (5%, 10% and 20% w/w) of CA and pCA individually. The average fibre diameter (AFD) increased due to the addition of phenolic acids. Thermogravimetric analysis (TGA) revealed that degradation temperatures of the zein electrospun fibres were not significantly affected (P > 0.05) after the incorporation of CA and pCA. Meanwhile, interactions between zein and the phenolic acids were indicated by surface characterisation. CA‐loaded zein electrospun fibres exhibited increasing antioxidant activity with increasing CA concentration. Both phenolic acid‐loaded zein electrospun fibres displayed favourable antibacterial activities against S. aureus and E. coli foodborne pathogens. Overall, zein electrospun fibres with 20% w/w CA demonstrated the most desirable properties for potential active food packaging application. [ABSTRACT FROM AUTHOR]

Summary: The application of edible films can be an alternative solution for maintaining the quality of post‐harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)‐based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass‐spectrometry verified the main component of LEO, d‐limonene. All prepared film‐forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin‐based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities. [ABSTRACT FROM AUTHOR]

Summary: Fruit loss frequently occurs due to physical and microbial deterioration. This study aimed to develop an emulsified coating formulation based on pectin (BP)/cellulose nanofibre (CNF)/(peppermint essential oil) PEO using the Pickering technique with an appropriate level of CNF as a stabiliser and to study its effect on grape quality during storage. The incorporation of 0.4% PEO‐stabilised with various 0.1%–0.325% CNF into 0.5% BP edible coatings was developed. A 0.175% concentration of CNF was found to be appropriate for stabilising the emulsion system. This technique improved the functional performance of BP coatings, including their antifungal activity against Penicillium digitatum by 64.94% on the 7th day of incubation. Moreover, light transmission at UV and visible wavelengths and elongation improved by 23.17% and 71.26% respectively compared to the pure BP‐based coating. Scanning electron microscopy and Fourier‐transform infrared spectroscopy were used to characterise the biocompatibility of each coating formulation. The PEO‐CNF emulsion coating may be an alternative for the active coating of fresh fruit commodities. [ABSTRACT FROM AUTHOR]

The overuse of traditional petroleum-based packaging materials is one of the major factors aggravating environmental pollution. Therefore, it is an urgent need to develop green-replaceable and biodegradable packaging materials, which greatly promotes the development of the food packaging industry. Recently, the development of intelligent packaging and active packaging has become a research hotspot. Curcumin, having excellent functional properties such as antimicrobial, antioxidant, and photosensitivity, has been used as an antimicrobial, an antioxidant, and a photosensitiser, as well as a pH indicator in the development of multifunctional films/coatings. However, it has not been widely used for its drawbacks such as poor water solubility and easy decomposition in the presence of light. It has been found that the limitations of its application can be improved by embedding measures such as nanoparticles, microcapsules, and nanofibres, or by encapsulating curcumin using substances with special structures. In addition, it can also be incorporated into membrane matrices in the form of encapsulation to prepare multifunctional packaging films. This paper reviews the current status of research on the embedding method and release effect of curcumin, its application in active and smart packaging, the development of photodynamic antimicrobial film based on it, and its joint use with metal antimicrobial agents in food packaging, which will provide a reference basis for the subsequent development of food packaging. [ABSTRACT FROM AUTHOR]

Over the past few decades, synthetic petroleum-based packaging materials have increased, and the production of plastics has surpassed all other man-made materials due to their versatility. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues due to their nonbiodegradability and their accumulation in the environment. Therefore, bio-based packages are considered alternatives to substitute synthetic petroleum-based packaging material. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven mechanical, gas, and water vapor barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films or coatings and intelligent and active food packaging. Various chemical modifications, network designs, and processing techniques have transformed polysaccharide materials into valuable final products, particularly for large-scale or high-value applications. Transitioning from petroleum-based resources to abundant bio-based polysaccharides presents an opportunity to create a sustainable circular economy. The economic viability of polysaccharide-based bioplastics is determined by several factors, including raw material costs, production technologies, market demand, and scalability. Despite their potential advantages over traditional plastics, their economic feasibility is affected by continuous technological advancements and evolving market dynamics and regulations. This review discusses the structure, properties, and recent developments in polysaccharide-based bioplastics as green and sustainable food packaging materials. [ABSTRACT FROM AUTHOR]

Improving food preservation technologies is a key aspect in the struggle to reduce global food waste, and natural antimicrobial substances, such as essential oil (EO) components represent very promising food preserving agent. However, their intrinsic chemico‐physical properties, such as the low melting point, low water solubility and high volatility, pose some practical difficulties in exploiting them for practical applications. Cocrystallization is used to stabilize liquid or volatile EO components providing them whit a crystalline environment, thus improving their potential application as antibacterial agents. Five EO active ingredients (THY = thymol, CAR = carvacrol, EUG = eugenol, CAD = trans‐cinnamaldehyde, and VAN = o‐vanillin) and two coformers (INA = Isonicotinamide, and HBA = 4‐hydroxybenzoic acid) have been combined and the corresponding cocrystals have been studied for their potential inhibiting effect against four food spoilage bacteria (Bacillus thuringiensis, Enterobacter cloacae, Pseudomonas fluorescens, and Serratia marcescens). The structures of the five cocrystals have been used to derive structure‐activity relationships in terms of release energy of the active ingredients form the crystalline environment, and a correlation has been derived with the Intermolecular Interaction Energies of the EO molecules. [ABSTRACT FROM AUTHOR]

Global food waste remains a significant economic and environmental burden throughout the food supply chain. Oxidative degradation and microbial growth are two of the most prominent causes of post‐manufacturing food spoilage and are thus often targets of active packaging technologies that seek to maintain or improve shelf life by adding preservative functionality to the packaging material. In non‐migratory active packaging, the active agent is bound to the polymer backbone preventing its migration to the foodstuff in support of consumer demands for cleaner labels. Critical to commercial translation of such non‐migratory active packaging technologies is identifying circumstances conducive to their optimal performance as well as those for which performance falls short of predicted behaviour. Here, we present an applications study to identify conditions of optimal performance of a non‐migratory radical scavenging active packaging material, polypropylene‐graft‐polyethyleneimine (PP‐g‐PEI5), synthesized by reactive extrusion of polyethylenimine with maleic anhydride functionalized polypropylene. Polyethylenimine was selected as an active agent for its reported radical scavenging and antimicrobial behaviour. Despite introduction of a hygroscopic and relatively low molecular weight active ligand, PP‐g‐PEI5 retained desirable low water vapour transmission rates (value) and excellent mechanical properties, supporting its covalent bonding to the base polymer. Interfacial pKa was determined via a pH‐dependent characterization of surface primary amine to be 10.07 (9.66–11.42, 95% CI), explaining its antioxidant mechanism at food and beverage relevant pH values (under 7) due to radical scavenging and not transition metal sequestering behaviour. Antimicrobial efficacy was demonstrated against gram‐positive Listeria monocytogenes. Finally, a viscosity‐dependent radical scavenging assay demonstrated the efficacy of PP‐g‐PEI5 as an antioxidant active packaging material in food products up to 812.9 cPs (2.98 nmol/cm2 Troloxeq). These results suggest that these active packaging materials would be most effective in inhibiting radical induced oxidative degradation in foods and beverages of acidic to neutral pH values and viscosities from liquid to loose gel, for example, preventing lipid oxidation in salad dressings or enhancing stability of natural colours in juices or smoothies. The reported active packaging material offers industry and consumers another tool for extending the shelf life of foods while addressing clean label market demands, which may help to decrease food waste by reducing losses post‐retail due to oxidative degradation and microbial growth. [ABSTRACT FROM AUTHOR]

Andız (Juniperus drupacea L.) shell, a valuable waste produced during the production of andız molasses, was used as a natural source of bioactive compounds. The functional properties of andız shell's extract were determined under various extraction conditions including temperature, time, solid ratio and solvent type. Alginate and gelatin were selected as carbohydrate and protein‐based sources for the development of biodegradable packaging. The optimum film formulation was determined by evaluating physical properties such as thickness, tensile strength, elongation, water vapour permeability, water activity, water solubility and optical properties. In addition to the physical properties, the functional properties such as antioxidant and antimicrobial activity of biocomposite films incorporating extracts in different proportions were also evaluated. Furthermore, the potential usage of this packaging to maintain the quality of fresh meat was investigated during a 12‐day refrigerated storage at 4 °C. Periodic analyses were conducted on the samples for total aerobic mesophilic bacteria count, psychrotrophic bacteria counts, pH, colour and texture properties. The results demonstrated that the meat packaged with active films exhibited a reduction in microbial growth and maintained the quality of meat samples during storage. Therefore, the developed biodegradable active packaging material shows promising functionality for preserving fresh meat and meat products. [ABSTRACT FROM AUTHOR]

Essential oils are interesting active additives for packaging manufacturing as they can provide the final material with active functionalities. However, they are frequently volatile compounds and can be degraded during plastic processing. In this work Rosmarinus officinalis (RO) essential oil was encapsulated into Diatomaceous earth (DE) microparticles and into Halloysite nanotubes (HNTs) and further used to produce eco-friendly active packaging based on polylactic acid (PLA). PLA-based composites and nanocoposites films based on PLA reinforced with DE + RO and HNTs + RO, respectively, were developed by melt extrusion followed by cast-film, simulating the industrial processing conditions. As these materials are intended as active food packaging films, the obtained materials were fully characterized in terms of their mechanical, thermal and structural properties, while migration of antioxidant RO was also assessed as well as the compostability at laboratory scale level. Both DE and HNTs were able to protect the Rosmarinus officinalis (RO) from thermal degradation during processing, allowing to obtain films with antioxidant properties as demonstrated by the antioxidant assays after the materials were exposed for 10 days to a fatty food simulant. The results showed that incorporating Rosmarinus officinalis encapsulated in either DE or HNTs and the good dispersion of such particles into the PLA matrix strengthened its mechanical performance and sped up the disintegration under composting conditions of PLA, while allowing to obtain films with antioxidant properties of interest as antioxidant active food packaging materials. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Recently, research on functional packaging films and their application to food preservation has been actively conducted. This review discusses recent advances and opportunities for using quercetin in developing bio-based packaging films for active food packaging. Quercetin is a plant-based yellow pigment flavonoid with many useful biological properties. Quercetin is also a GRAS food additive approved by the US FDA. Adding quercetin to the packaging system improves the physical performance as well as the functional properties of the film. Therefore, this review focused on quercetin's effect on the various packaging film properties, such as mechanical, barrier, thermal, optical, antioxidant, antimicrobial, and so on. The properties of films containing quercetin depend on the type of polymer and the interaction between the polymer and quercetin. Films functionalized with quercetin are useful in extending shelf life and maintaining the quality of fresh foods. Quercetin-added packaging systems can be very promising for sustainable active packaging applications. [ABSTRACT FROM AUTHOR]

The combined effect of active shielding packaging and relative phase sweeping on heating performance in a dual-port solid-state microwave heating process was evaluated. Four types of heating strategies that combine two factors (passive and active packaging and fixed and sweeping relative phase) were used in heating a tray of 300 g gellan gel sample for 3 min. The temperature distributions at the top and middle layers of the heated samples were collected and analyzed for heating uniformity index (HUI) and power absorption efficiency (PAE). The results showed that both active shielding package and relative phase sweeping can individually improve the HUI while maintaining high PAE. The packaging factor and relative phase factor showed a significant interaction effect (p = 0.0021) in influencing HUI but not PAE, highlighting the necessity of considering both factors (packaging and relative phase) when optimizing the microwave heating uniformity. The combination of active packaging and sweeping relative phase is a robust heating strategy that delivers the best heating performance that is significantly better than or similar to other combinations of packaging and relative phase strategies. [ABSTRACT FROM AUTHOR]

This study presents an antimicrobial polymeric material comprising cellulose nanocrystals (CNCs) grafted with an antimicrobial oligomer, polyhexamethylene guanidine hydrochloride (PHGH). A one‐pot reaction is implemented to graft PHGH onto CNCs, creating a non‐leaching and nano‐sized antimicrobial additive (mCNC). The mCNC is subsequently incorporated into a model polymer, polylactic acid (PLA), with concentrations of 2.5 to 10 wt.% and tested for its antimicrobial activity during dynamic and static contact with Escherichia coli and Bacillus subtilis bacteria. The grafting of PHGH onto CNC is confirmed with Fourier transform infrared spectroscopy (FTIR), X‐ray spectroscopy (XPS) and elemental analysis. The effect of mCNC incorporation at various loading levels on the morphology and physicomechanical properties of PLA is investigated with polarized optical microscope (POM), scanning electron microscope (SEM), dynamic mechanical analysis (DMA), tensile testing, and differential scanning calorimetry (DSC). In terms of the antimicrobial action, the films exhibited potent efficacy against Gram‐positive bacteria (B. subtilis), with growth inhibition of 3.97 to 4.66‐log reduction. However, 10 wt.% of mCNC loading is needed to achieve a significant bacterial inhibition (>6.24‐log) of the Gram‐negative bacteria (E. coli). Overall, the incorporation of PHGH grafted CNCs in polymers provided a non‐leaching antimicrobial film that has potential application in food packaging. [ABSTRACT FROM AUTHOR]

Active food packaging incorporated with natural plant extracts as food preservatives, which will totally replace chemical preservatives gradually, are of major interest. Sequentially to our and other scientists' previous work, in this paper we present the results of a study on the development of a novel active food packaging film based on the incorporation of a natural-halloysite/carvacrol-extract nanohybrid with the commercially used low-density polyethylene. The corona-treatment procedure was employed to incorporate a natural preservative on to the optimum final film. Packaging films are formatted with and without incorporation of natural-halloysite/carvacrol-extract nanohybrid and are coated externally, directly or via corona-treatment, with carvacrol essential oil. Mechanical, physicochemical, and preservation tests indicated that the low-density polyethylene incorporated perfectly with a natural-halloysite/carvacrol-extract nanohybrid. The extra external coating of the film with pure carvacrol extract using the corona-treatment technique led to approximately 100% higher Young Modulus values, slightly decreased ultimate strength by 20%, and exhibited almost stable elongation at break properties. The water vapor and oxygen properties were increased by 45 and 43%, correspondingly, compared to those of pure low-density polyethylene film. Finally, the antioxidant activity of the corona-treated film increased by 28% compared to the untreated film coated with carvacrol because of the controlled release rate of the carvacrol. [ABSTRACT FROM AUTHOR]

The limited use of xanthan (Xa) and carboxymethyl cellulose (CMC) in the food packaging industry is due to their poor barrier and antimicrobial properties. The objective of this work was to enhance the characteristics of the CMC/Xa composite coating by incorporating ZnO nanoparticles (ZnO-NPs) that were prepared through a green method through Coriandrum sativum extract. FTIR and XRD confirmed the successful preparation of the coating and verified the interactions between its components. Compared to the neat CMC/Xa system, systems incorporated with ZnO-NPs exhibited excellent water barrier, mechanical, thermal, and antimicrobial characteristics. The CMC/Xa/ZnO-NP systems effectively prolonged the shelf life of tomatoes for a storage period of 20 days without any significant indications of spoilage or mass loss of the coated tomatoes. The obtained results indicated that the developed coating has the potential to replace traditional plastic packaging and effectively preserve food products. [ABSTRACT FROM AUTHOR]

Cellulosic material is considered to be excellent for food packaging due to its low cost, easy degradability, and high recyclability rates. However, its application is still limited due to its porous structure and high hydrophilicity, which provide high permeabilities to grease, gas and water vapor. One solution to fix these issues and to bring new functionalities that can also extend food shelf life is to coat the paper substrate with biopolymers containing nanoparticles and/or components with antioxidant and/or antimicrobial activities. In this regard, the aim of this study was to review some aspects of the current knowledge critically and didactically on applications of biopolymer-based coatings incorporated with active components and/or nanoparticles on paper/paperboard materials usually applied as primary cellulosic active packaging. Studies have shown that this combination can positively improve the physical, mechanical, and barrier properties of cellulosic packaging, along with the enhancement of antioxidant and antimicrobial activities. A better understanding of these aspects enables the use of other active compounds to develop more functionality to the packaging itself as well as to apply it to food packaging in general. [ABSTRACT FROM AUTHOR]

Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions. [ABSTRACT FROM AUTHOR]

Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers known for their biodegradability and eco-friendly properties. Recent studies indicate that PHAs can reduce the environmental impact by up to 50% compared to petroleum-based plastics. This comprehensive review evaluates the application of PHAs in sustainable food packaging, covering over 100 studies published between 2018 and 2023. The review highlights advancements in PHA production, with a focus on submerged and solid-state fermentation methods, achieving up to a 60% improvement in production efficiency through optimized culture selection. Sustainable extraction and purification methods have been identified, reducing energy consumption by 30%. Blending PHAs with other biodegradable polymers like polylactic acid, starch, and cellulose enhances material performance, with up to a 40% improvement in mechanical properties. The incorporation of antimicrobial agents and essential oils has been shown to extend the shelf life by 25% while maintaining food safety standards. This review underscores the potential of active PHA-based packaging in improving the barrier properties by 35% when combined with coatings, positioning PHA as a key material for the future of environmentally responsible and safe food packaging. [ABSTRACT FROM AUTHOR]

Citrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Abstract In this research, active packaging which was made of all-natural component hydrogels from nanocellulose composited with silver nanoparticles at various concentrations (AgH) was studied. The concentration of silver nanoparticles ranged from 0.0078 to 0.0624 phr. AgH was characterized in terms of basic properties, functional properties, and packaging applications. Biocompatibility testing with the Caco-2 cell line showed that higher concentrations of silver (higher than 0.0312 phr) provided a lower cell viability rate (lower than 70% cell viability). Here, 0.0156 phr of silver nanoparticle concentration was the maximum loading that is safe for the target cell (82% cell viability) and was thus selected for use as active packaging. The antimicrobial activity showed that AgH at all concentrations inhibited both Gram bacteria up to 99.99%. Total volatile basic nitrogen compound testing showed that chicken meat preserved by AgH had the lowest values, indicating that AgH can prolong the shelf life in freshness level 1 (15% TVB-N) for 6.2 days compared to 3.9 and 4.1 days of blank and neat cellulose hydrogel. In addition, all AgH were gradually degraded over time and eventually disappeared within 15–30 days in organic soil.

Abstract Nanotechnology has come up as an advanced domain in the food packaging field that has proved to be an effective solution for increasing shelf life and ensuring food products’ safety. Integration of metal-based nanoparticles with different packaging materials enhances the physical, chemical, mechanical, and thermal characteristics resulting in the robust and effective packaging barrier for the preservation of food products. This review delves into the potential of numerous metal-based nanomaterials for active packaging production. The ability of these nanomaterials to enhance various mechanical, thermal, antimicrobial, and antioxidant characteristics, and provide gas, moisture, and light barriers has been discussed. The overview of important characteristics and synthesis methods for the production of metal-based nanoparticles is also emphasized. Alongside the current industrial scenario and challenges of the nanotechnology field in the food sector. Metal-based nanoparticles played a significant role in enhancing the tensile strength, young modulus, glass transition temperature, melting temperature, antimicrobial activity, and barrier properties (light, gas, and moisture) of packaging materials. However, to achieve widespread commercialization, more comprehensive regulations and robust scientific literature on migration and toxicity of nanoparticles, sustainability, scale-up strategies, and process optimization of production methods are essential. Graphical Abstract

The use of bacteriophages in foods as a bioprotective strategy to control harmful pathogens has gained increasing interest over the last few years. Among the possible application methods, integrating bacteriophages into packaging materials is preferred because it can improve bacteriophage stability and increase efficacy against the target microorganisms. This study aims at assessing the effect and performance of incorporating a lytic bacteriophage cocktail, targeted against Salmonella spp., into co-polymer films made up of gelatin (GEL) and pullulan (PUL) in various proportions (GEL:PUL; 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100). Results indicated that the incorporation of bacteriophages did not disrupt the material structure, and mechanical properties such as tensile strength and Youngʼs modulus of the GEL:PUL blended films were preserved. In the case of the elongation at break, it improved when bacteriophages were formulated (80%). Moreover, the presence of bacteriophages in the polymeric matrices resulted in almost total UV-light blocking capacity (> 99%). The stability of bacteriophages, incorporated into the film, and their antimicrobial effect remained in all films for 5 weeks, producing Salmonella reductions higher than 2 log cfu/mL for GEL40:PUL60 and GEL20:PUL80 films. Bacteriophage release from the films into aqueous media at 4 °C was lower than at 25 °C. Moreover, the combination of suitable proportions of GEL and PUL (e.g., 40:60, 20:80) resulted in a high and stable release capacity over time. Overall, findings in this study demonstrate that integrating bacteriophages into suitable packaging materials can result in stable and effective antimicrobial packaging systems, able to exert activity over prolonged periods during food storage. [ABSTRACT FROM AUTHOR]

Cyclodextrin enhances the activity of bioactive compounds through the formation of inclusion complexes (ICs), but its effect on diverse compound structures and processing methods is poorly understood. Here, our goal is to provide a comprehensive and cohesive insight into hydroxypropyl-β-cyclodextrin (HPβCD) complexation with cinnamaldehyde (CINN), citral (CIT), or their combination (MIX), prepared via kneading (KN), or freeze-drying (FD) using analytical techniques and computational simulations. Thermodynamic analysis revealed an exothermic and spontaneous (ΔG < 0) complexation process, with CINN-ICs exhibiting greater stability constants at 25 °C than CIT-ICs. Among the methods, CIT-KN displayed the highest efficiency (90.7%) and drug loading (9%), while CINN-KN showcased higher zeta potential (−23.2 mV), controlled release (35%), and antimicrobial activity (against both gram-positive and gram-negative bacteria). Computer simulations confirmed the absence of ternary complexes (CINN+CIT in HPβCD) and revealed the coexistence of association and ICs. Thermal analyses demonstrated high thermal stability (up to 207 °C) of included compounds, enhancing the suitability of these complexes for high-temperature processes. Additionally, CINN-KN incorporation into methylcellulose creates an active film, which effectively inhibited the proliferation of L. monocytogenes and S. Choleraesuis in cheeses (up to 1.3 cm halo inhibition), even following exposure to temperatures as high as 50 °C. Through combined experiments and computations, we uncovered how processing affects ICs performance with bioactive compounds, confirming their associative interactions with HPβCD. Thus, we underscore that the active function of ICs containing bioactive compounds relies not only on compound structure but also on processing methods, involving a collaborative interplay between both factors. [ABSTRACT FROM AUTHOR]

Antimicrobial or antioxidant active packaging (AP) is an emerging technology in which a bioactive antimicrobial or antioxidant agent is incorporated into the packaging material to protect the contained product during its shelf life from deterioration. The important issue in AP is making a balance between the deterioration rate of the food product and the controlled release of the bioactive agent. So, the AP fabrication should be designed in such a way that fulfills this goal. Modeling the controlled release is an effective way to avoid trial and error and time-consuming experimental runs and predict the release behavior of bioactive agents in different polymeric matrices and food/food simulants. To review the release of bioactive compounds from AP, in the first part of this review we present an introductory explanation regarding the release controlling approaches in AP. Then the release mechanisms are explained which are very important in defining the appropriate modeling approach and also the interpretation of the modeling results. Different release profiles that might be observed in different packaging systems are also introduced. Finally, different modeling approaches including empirical and mechanistic techniques are covered and the recent literature regarding the utilization of such approaches to help design new AP is thoroughly studied. [ABSTRACT FROM AUTHOR]

This research aimed to develop and compare smart biodegradable chitosan-based films incorporated with betacyanin-rich extracts [Avila-Ospina et al. in J. Exp. Bot. 65:3799–3811, 2014] from beetroot and red-fleshed dragon fruit (RFDF). Beetroot BRE contained two-fold higher betacyanin content than RFDF one, so to prepare the same betacyanin amount added into films, the BRE concentrations from beetroot (3, 5, and 7%, w/w) and RFDF (6, 10, and 14%, w/w) were used. The betacyanin-embedded films exhibited pink-red color with a smoother cross-sectional facade and better flatness than the ones without betacyanin. When betacyanin was involved, no observable variations in the FTIR spectra of these films were noticed. Furthermore, the presence of betacyanin could increase tensile strength, elongation at break, and antioxidant activities of the formulated films, but lessen their light transmittance, moisture content, swelling ratio, and water vapor permeability. Additionally, their thickness, elongation at break, and antioxidant activities intensified along with the raising content of betacyanin, while other optical and physical characteristics diminished. Both types of BRE provided the films a sensitivity towards ammonia but BRE from RFDF resulted in a faster color change, up to 10 min, compared to up to 30 min for BRE from beetroot. This implies the more potential of the former as an indicator in development of smart packaging. [ABSTRACT FROM AUTHOR]

Active food packaging incorporated with natural plant extracts as food preservatives, which will totally replace chemical preservatives gradually, are of major interest. Sequentially to our and other scientists’ previous work, in this paper we present the results of a study on the development of a novel active food packaging film based on the incorporation of a natural-halloysite/carvacrol-extract nanohybrid with the commercially used low-density polyethylene. The corona-treatment procedure was employed to incorporate a natural preservative on to the optimum final film. Packaging films are formatted with and without incorporation of natural-halloysite/carvacrol-extract nanohybrid and are coated externally, directly or via corona-treatment, with carvacrol essential oil. Mechanical, physicochemical, and preservation tests indicated that the low-density polyethylene incorporated perfectly with a natural-halloysite/carvacrol-extract nanohybrid. The extra external coating of the film with pure carvacrol extract using the corona-treatment technique led to approximately 100% higher Young Modulus values, slightly decreased ultimate strength by 20%, and exhibited almost stable elongation at break properties. The water vapor and oxygen properties were increased by 45 and 43%, correspondingly, compared to those of pure low-density polyethylene film. Finally, the antioxidant activity of the corona-treated film increased by 28% compared to the untreated film coated with carvacrol because of the controlled release rate of the carvacrol.

Coaxial electrospinning is a new technology for the preparation of multi-structure nanofibers, with the advantages of simple equipment operation, mild processing conditions and adjustable structure. This technology uses a direct current (DC) high voltage electrostatic field to continuously transform a variety of polymer solutions into multi-structure nanofibers, such as core-shell, hollow and porous ones. These special structures endow nanofibers with excellent encapsulation and controlled release properties, diverse interface structures, and a large number of reaction sites, which have potential applications in functional ingredient encapsulation, slow release of bioactive ingredients, and food detection. This article briefly introduces the basic principle of coaxial electrospinning technology and the major factors affecting nanofiber formation, such as spinning solution properties, process parameters, and environmental conditions. Moreover, it elaborates on the strategies for preparing multilevel structure nanofibers by using coaxial electrospinning and its structural advantages, focusing on the application of this technology in active food packaging, encapsulation and targeted delivery of bioactive ingredients, food detection, and juice filtration and concentration. It is our hope that this article will promote the wide application of coaxial electrospinning technology in the field of food.

Chia (Salvia hispanica L.) flour seeds produce films with good barrier properties against water vapor and could be used as food packaging; however, their mechanical properties are poor, which limits their application. The incorporation of nanoparticles into natural polymers is a strategy used to improve the properties of films to increase their applications. Furthermore, nanoparticles can encapsulate antioxidant agents and generate active films. The objective of this study was to evaluate the influence of chia flour (4%-7%), glycerol (15%-25%), and chia extract-loaded chitosan nanoparticles (ChCNp) (0%-0.75%) on the physical, mechanical, barrier, structural and antioxidant properties of chia flour nanocomposite films. Chitosan nanoparticles loaded with antioxidant chia extract were synthesized by ionic gelation and incorporated into the films. The thickness, water vapor permeability, tensile strength, and antioxidant properties of the films were evaluated using a Box-Behnken experimental design. Structural analysis was conducted using the FTIR technique. The results of the ANOVA of the responses were adjusted to second and third order polynomial models obtaining determination coefficients of 0.96-0.99. The water vapor permeability of the films was 3.89 × 10-8-1.68 × 10-7 g mm/Pa s m2, tensile strength was 0.67-3.59 MPa and antioxidant activity was 57.12%- 67.84%. The variables presented different effects on the films. Increasing the chia seed flour concentration negatively affected the water vapor permeability but improved the tensile strength and the antioxidant capacity of the films. The increase in glycerol concentration caused the films to become brittle. The nanoparticles had a significant effect on the thickness of the films and improved their mechanical and antioxidant properties. However, they did not show an effect on barrier properties. The results demonstrate that it is possible to obtain nanocomposite films with antioxidant capacity from chia seed flour and with the incorporation of chitosan nanoparticles loaded with antioxidants. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC) is a biodegradable polymer resembling paper after being dried. It finds a growing number of applications in many branches of industry and in medicine. In the present study, BC was produced after Gluconacetobacter hansenii ATCC 23769 strain culture and used as a matrix for plant extracts (tulsi, brahmi, lemon, blackberry, nettle root, and nettle leave) and essential oils (cinnamon, sage, clove, mint, thyme, lemongrass, rosemary, lemon, anise, tea tree, lime, grapefruit, and tangerine), and the antimicrobial properties of these biomaterials was determined. The growth-inhibiting effects of plant extracts and essential oils combined with BC were analyzed against five Cronobacter species isolated from food matrix and two reference strains from the ATCC (513229 and 29544). Additional analyses were conducted for BC water activity and for its capability to absorb biologically active plant compounds. The cellulose matrix with a 50% extract from brahmi was found to effectively inhibit the growth of the selected Cronobacter strains. The other plant water extracts did not show any antimicrobial activity against the tested strains. It was demonstrated that BC soaked with thyme essential oil was characterized with the strongest antimicrobial activity in comparison to the other tested EOs. These study results indicate the feasibility of deploying BC impregnated with natural plant components as an active and environmentally-friendly packaging material. [ABSTRACT FROM AUTHOR]

Bread is one of the main foods which is consumed by people, especially in developing and underdeveloped countries. However, bread loses its freshness during a short storage period, and that is an important concern for bakery producers. The loss of bread freshness is mainly due to the staling and microbial contamination. Regarding the importance of bread in the diet of people all over the world, finding suitable solution to increase its shelf life is necessary. Generally, three aspects are needed to prolong the shelf life of bread and bakery products: i) preventing moisture migration from the product by using appropriate packaging; ii) controlling the formulation and process parameters to minimize the staling rate; and iii) controlling the conditions for minimal microbial growth. In this paper, some methods to increase the microbial shelf life of bread and bakery products are addressed. [ABSTRACT FROM AUTHOR]

This research was undertaken to assess the effect of tragacanth gum–chitin nanofiber (TG–CNF) film containing free (CEO) or encapsulated cumin essential oil (CNE) combined with oxygen absorber (OA) packaging on the shelf‐life of ready‐to‐cook (RTC) turkey breast burgers during chilled storage. The experimental groups were OA and TG–CNF as single treatments, TG–CNF + CEO, TG–CNF + CNE, and TG–CNF + OA as binary treatments, TG–CNF + CEO + OA and TG–CNF + CNE + OA as ternary treatments, and control. The samples were stored at 3°C for 20 days and analyzed for microbial, physicochemical, and sensory attributes. Binary treatments, when compared to single treatments, and ternary treatments, when compared to binary treatments, exhibited enhanced effectiveness in managing microbial growth, hindering physicochemical alterations, and decelerating sensory alterations. At day 20, TG–CNF + CNE + OA group was identified as the most effective group in inhibiting the growth of total mesophilic bacteria (TMB), total psychrophilic bacteria (TSB), and coliforms (final counts were 4.8, 4.16, and ≤1 log CFU/g, respectively), and TG–CNF + CNE + OA and TG–CNF + CEO + OA groups were known as the most effective groups in inhibiting lactic acid bacteria (LAB) (final counts were 4.71 and 5.15 log CFU/g, respectively). Furthermore, the TG–CNF + CNE + OA treatment proved to be the most effective group in reducing the total volatile nitrogen (TVN) (final level was 19.2 mg N/100 g) and thiobarbituric acid reactive substances (TBARS) (final level was 0.119 mg malondialdehyde (MDA)/kg). TG–CNF + CNE + OA and TG–CNF + CEO + OA were the most efficient groups to delay the increasing rate of cooking loss (final values were 23.3% and 24.6%) and pH (final values were 7.01 and 6.99). The sample's shelf‐life was 4 days in control and TG–CNF, 8 days in OA and TG–CNF + OA, 12 days in TG–CNF + CEO, 16 days in TG‐CNF + CNE and TG–CNF + CEO + OA, and at least 20 days in TG–CNF + CNE + OA. As a result, the incorporation of TG–CNF + CNE alongside OA packaging emerges as a highly effective active packaging method for preserving RTC turkey breast burgers during chilled storage. [ABSTRACT FROM AUTHOR]