Search

In recent years, development of biopolymeric nanofibers as an active biodegradable packaging system has attracted specific attention. The objective of this research was to develop zein‐based electrospun nanofibers (NFs) incorporated with geraniol‐loaded nanoliposomes (G‐loaded NLPs). Geraniol was encapsulated into NLPs with an efficiency of 79.23%. The particle size and zeta potential of G‐loaded NLPs were 121.50 nm and −38.30 mV, respectively. The successful loading of geraniol in the NLPs was approved by Fourier transform infrared (FT‐IR) spectroscopy. The liposomal vesicles showed spherical shapes. G‐loaded NLPs were added in the zein‐based electrospun NFs at three different concentrations (0.25, 0.5, and 1%w/v). All NFs samples exhibited fibrillar structure. The increase of NLPs concentration enhanced the thermal stability of the NFs. However, the crystalline structure of zein NFs did not change by the addition of G‐loaded NLPs. The highest surface hydrophobicity was related to the NFs containing 1% G‐loaded NLPs. The mechanical parameters of NFs depend on the concentration of NLPs. The NFs incorporated with G‐loaded NLPs showed inhibition activity against four foodborne pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium) with an inhibition zone of 4.5–22 mm. Moreover, the α‐diphenyl‐β‐picrylhydrazyl (DPPH) scavenging activity of NFs samples was located at the range of 20%–48%. These findings represent the Efficiency of the G‐loaded NLPs for use as bioactive compound in the zein‐based NFs as an active packaging material. [ABSTRACT FROM AUTHOR]

Highlights Biodegradable plastics are gaining popularity as environmentally friendly functional materials. This study focuses on the preparation of aluminum hydroxide (Al(OH)3) reinforced cellulose acetate composite films using a cost‐effective approach. The process involves synthesizing bamboo‐derived cellulose acetate (BDCA), dissolving it in tetrahydrofuran with glycerol as a plasticizer, and incorporating Al(OH)3 particles into the casting solution to reinforce the cellulose acetate film. Analyses on microstructure and characteristics of the films were conducted through various techniques, including scanning electron microscopy (SEM), Fourier transform infrared (FT‐IR) spectroscopy, x‐ray diffraction (XRD), water contact angle measurement, and tensile testing. The results indicate that the Al(OH)3 particles were well‐dispersed in the composite films, leading to a strong interaction with the cellulose acetate matrix. As a result, the prepared composite films exhibited significantly higher tensile strength compared to pure bamboo‐derived cellulose film. Additionally, they demonstrated improved anti‐ultraviolet properties and a lower water vapor transmission rate, despite being more hydrophilic. This method holds significant potential for commercial applications in producing high‐performance cellulose acetate‐based composite films. Bamboo‐derived cellulose acetate was synthesized through chemical processes. BDCA based composite film reinforced with Al(OH)3 was prepared by casting method. The Al(OH)3 significantly enhance the functional properties of the composite film. Composite films showed good performances for packaging according to the results. [ABSTRACT FROM AUTHOR]

A pH-responsive and user-friendly food packaging indicator that detects ammonia was successfully developed by incorporating gelatin matrices, purple basil anthocyanins, and nano-TiO2 (1–2% by weight) into its composition. SEM images indicated TiO2, and anthocyanin were dispersed throughout the film matrix. Physical properties, mechanical properties, antimicrobial and antioxidant properties, structural and appearance properties of the films were investigated. TiO2 and purple basil extract increased the thickness, improved the mechanical and physical properties of films. Also, nanocomposite films containing TiO2, and purple basil extract showed acceptable antioxidant properties and antimicrobial effects, especially against gram-positive bacteria Staphylococcus aureus. The effectiveness of the biodegradable films in assessing the quality of fish was examined by subjecting them to storage at 4 °C for 15 days. It was observed that the packaging indicator underwent a discernible color change, transitioning from purple to green. This change occurred alongside an increase in total volatile basic nitrogen levels and a shift in pH within the packaged sample. This study suggested TiO2 can delay the occurrence of food spoilage by directly imparting the active film with good antibacterial activity; the crosslinking of TiO2 and the film matrix could improve the barrier properties of actives films. These biodegradable active films may be suitable replacements for plastic packaging materials, detect food deterioration and prolong shelf life, thereby reducing waste. [ABSTRACT FROM AUTHOR]

This review provides a comprehensive overview of recent advances in biodegradable materials for sustainable food packaging applications. Biodegradable polymers offer an alternative to conventional plastics by undergoing decomposition into water, carbon dioxide, and biomass. Synthetic biopolymers like PLA, PHAs, and bio-based polyesters as well as natural biopolymers such as polysaccharides and proteins have shown promise as substitutes for non-biodegradable packaging. These materials provide sustainability, waste reduction, and carbon neutrality benefits. However, inferior barrier properties, low heat resistance, poor mechanical strength, and high costs are limitations. Strategies like plasticization, blending, nanomaterial reinforcement, and multilayer composite structures have expanded biopolymer applicability for various foods. Biodegradation and life cycle assessment studies have demonstrated their environmental advantages over conventional plastics. Addressing remaining challenges in collection logistics, composting infrastructure, costs, and functional performance will be crucial for widespread commercial adoption. Recent advances make biopolymer packaging poised to make major contributions to sustainable development in the food industry. [ABSTRACT FROM AUTHOR]

This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films' mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10−10 g/msPa), oxygen (2.79 × 10−7 g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging. [ABSTRACT FROM AUTHOR]

Considering the increasingly notorious environmental implications caused by plastic waste, sustainable alternatives are needed. Thus, biodegradable polymers are presented as a concrete alternative within the food packaging sector, where their storage, transport and marketing involve large volumes of plastic waste. Therefore, in this study, PHBV/PLA thin sheets were developed by extrusion and solvent casting as a first stage in the search for biodegradable plastic sheeting to replace non-biodegradable common materials such as polypropylene (PP) in food packaging. Although PHBV (poly 3-hydroxy butyrate-co-3-hydroxy valerate, the main polymer in the formulation) has excellent crystallinity, barrier properties and biodegradability, unfortunately, its thermal instability and high rigidity create difficulties in its processing. Thus, PLA gives the PHBV/PLA mixture greater plasticity and thermal resistance. Consequently, PHBV/PLA thin sheets were obtained by solvent casting and extrusion at four proportions: 50/50, 60/40, 80/20 and 100/0 (%w/w). Since most research on films is done by the solvent-cast method, considering the ease of this method, it is interesting to study and compare the physicochemical and mechanical properties of this method with another that allows easy scaling, such as extrusion. Therefore, thin sheets obtained by the two methodologies were characterized by transmittance, stress–strain, water absorption, water vapour permeability and hydrophobicity tests. The results show that the extruded thin sheets have better mechanical properties than solvent-casted sheets. On the other hand, of the formulations studied, PHBV/PLA 50/50 presented the physicochemical and mechanical properties closest to PP. [ABSTRACT FROM AUTHOR]

The global urgency surrounding plastic waste-induced pollution has ignited significant interest in the biodegradable packaging sector, leading to a dynamic and expanding realm of biodegradable research. Nonetheless, effectively incorporating active agents into packaging materials faces hurdles related to stability and durability. This study takes a momentous leap in this context by shedding light on the transformative potential of integrating clove oil in macro and nanoencapsulation forms into carrageenan-glycerol matrices. A highlight emerges in the remarkable enhancement achieved through nanoencapsulation--a technique that substantially bolsters packaging performance. This improvement is evident in a noteworthy reduction of water vapor transmission, plummeting from an initial 11.011 to merely 6.903 g.mm m-2 d-1. This nearly fifty percent reduction underscores the efficacy of nanoencapsulation in enhancing packaging attributes. Concurrently, the study delves into the nuances of the carrageenan-clove oil composition, unveiling its profound influence on packaging strength, by systematically increasing the carrageenan-clove oil ratio, packaging strength triples, soaring from an initial 0.421 to an impressive 1.434 N/mm. Concerns of heightened brittleness due to increased carrageenan content are firmly dispelled, substantiated by consistent tensile stress values. In summary, this comprehensive investigation advances the core attributes of biodegradable packaging and presents a strategic and adept approach to address the intricate sustainability issues. Through adept manipulation of clove oil integration, the study pioneers the evolution of biodegradable packaging materials, paving the way for a more sustainable and environmentally conscious future. [ABSTRACT FROM AUTHOR]

This review provides a comprehensive overview of recent advances in biodegradable materials for sustainable food packaging applications. Biodegradable polymers offer an alternative to conventional plastics by undergoing decomposition into water, carbon dioxide, and biomass. Synthetic biopolymers like PLA, PHAs, and bio-based polyesters as well as natural biopolymers such as polysaccharides and proteins have shown promise as substitutes for non-biodegradable packaging. These materials provide sustainability, waste reduction, and carbon neutrality benefits. However, inferior barrier properties, low heat resistance, poor mechanical strength, and high costs are limitations. Strategies like plasticization, blending, nanomaterial reinforcement, and multilayer composite structures have expanded biopolymer applicability for various foods. Biodegradation and life cycle assessment studies have demonstrated their environmental advantages over conventional plastics. Addressing remaining challenges in collection logistics, composting infrastructure, costs, and functional performance will be crucial for widespread commercial adoption. Recent advances make biopolymer packaging poised to make major contributions to sustainable development in the food industry.

To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features. [ABSTRACT FROM AUTHOR]

Mushrooms support the Irish economy, with a farm gate value of roughly EUR 130 million in 2022 and with 80%–85% of Irish production exported to the United Kingdom. In order to apply cutting edge technologies and offer creative solutions to increase the shelf life of mushrooms, it is essential to understand the mechanisms of action and preservation effects of the current trends in edible mushroom packaging systems. This review summarises the mechanisms of action for nanopackaging, biodegradable packaging, edible coatings, modified atmosphere packaging (MAP), and active packaging in terms of their enzyme activity, antimicrobial activity, antioxidant activity, and rate of respiration along with the changes in texture, colour, nutritional value, and shelf life of mushrooms reflected in the preservation effects of these packaging systems. SWOT analysis highlights the strengths, weaknesses, and threats of these packaging systems and provides potential opportunities for trialing innovative packaging materials for fresh edible mushrooms in Ireland. [ABSTRACT FROM AUTHOR]

With an increase in environmental pollution and microplastic problems, it is more urgent now to replace non-biodegradable films with biodegradable films that are low-cost and from renewable resources. Cotton gin motes (GM), a type of cellulosic waste that is generated from cotton ginning, is an excellent candidate for fabricating biodegradable films due to its properties and abundance. In this study, GM was first mechanically milled into a fine powder, followed by compounding with polycaprolactone (PCL) and extruded to produce composite pellets which were then compress-moulded into composite films. This environmentally friendly process used physical processing and all the materials were consumed in the process without generating any waste residue. To improve the compatibility and mixing properties between GM and PCL, the use of a plasticiser (polyethylene glycol) was considered. A high content of GM powder (up to 50%) was successfully compounded with the polymer. The SEM images of the composite films showed smooth surface morphology and well-distributed GM powder in the PCL matrix. The added advantage of compounding GM with the polymer matrix was that the composite film developed UV-shielding properties due to the presence of lignin in the GM powder. This property will be critical for films used in UV-resistance applications. Furthermore, the composite even with high GM content (50%), showed good mechanical properties, with 9.5 MPa yield strength and 442% elongation, which was only a 50% decrease in elongation when compared with clear PCL film. The soil biodegradation of GM composite films under controlled temperature (20 °C) and humidity (50%) for 1 month showed around 41% weight loss. Overall, this study demonstrates the potential of GM to be used as a biodegradable and UV-protective composite film for a wide array of applications, such as packaging and UV-protective coverings. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cassava starch based biodegradable films with antimicrobial properties were developed by the casting technique with the addition of Ocimum tenuiflorum organic extract (0 to 3 %). Tensile Strength (TS), Elongation at break (EB), Young modulus (YM), Thickness, Colour, Transmittance, Water solubility, Moisture content, Water Vapor Transmission Rate (WVTR), Antimicrobial effect, Biodegradability, Thermal stability, Cyanide content, Compound analysis and Tendency of compound migration were evaluated in those films compared to a control sample. The plant extract contributed to increasing the moisture content, thickness, water solubility and WVTR while reducing EB and transmittance of the films significantly (p < 0.05). TS and YM didn't show any significant difference among samples. The addition of Ocimum tenuiflorum extract improved the antimicrobial effect of films and remarkably inhibited the microbial growth in apple samples. According to the GC-MS analysis, the main responsible compounds for the antimicrobial effect were determined as Eucalyptol and Caryophyllene. The developed films showed high biodegradability (75.42±0.51 %), good thermal stability (300 °C), negligible cyanide content and no compound migration to the food sample. Ocimum tenuiflorum incorporated cassava starch films have a great potential as a novel active food packaging and a good substitute for plastic food wrappings.

Biodegradable packaging from taro starch-duck bone gelatin is environmentally friendly packaging made from natural materials and has not been widely applied to beef meatball storage. This study applied the Accereleted Shelf Life Testing (ASLT) method to the Arrhenius kinetic model of chemical quality with three different storage temperatures and calculates the effect of temperature by analyzing its kinetic parameters. The temperature variations used were 4, 10, and 29°C. Parameters of changes in chemical quality during storage suitable for Arrhenius plots (R2>0.93). The critical parameter for determining the shelf life of biodegradable beef meatball packaging from taro starch-duck bone gelatin was pH with an activation energy value (Ea) of 16,878.81 cal/mol. The calculation of the shelf life obtained was at 29°C for 1.01 days, 10°C for 6.68 days, and 4°C for 12.81 days. The Q10 method can be used to determine the expiration time of beef meatballs at various storage temperatures. The increase in temperature caused an increase in the rate of deterioration kinetics and a decrease in shelf life. Differences in temperature and length of storage time cause a decrease in the sensory quality of beef meatballs. The use of biodegradable taro starch-duck bone gelatin packaging is suitable for use as packaging at a storage temperature of 29℃. Biodegradable taro starch-duck bone gelatin can be used to extend the shelf life of beef meatballs using the Arrhenius kinetic model.

Nowadays, the effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste materials are a focus of many researchers these days. With the increasing world population and the rising challenge of low-cost but high-quality food, the utilization of food waste for the development of healthy dietary choices is a novel approach. Cashews become a demanding nut due to their remarkable health advantages and their byproducts have vast food and health applications. The constituents of cashew nutshell including proteins, dietary fibers, vitamins, and other phytonutrients are essential for human nutrition and they also possess strong antioxidant and anti-inflammatory potential. In this review, cashew nutshell, cashew testa or husk, cashew apple, and cashew apple pomace or bagasse that are considered waste materials derived from cashew nuts have been focused on exploring their nutritional composition, health benefits, and applications in the food industries. Cashew waste can be utilized in the confectionery, beverage, meat, and baking industry and to produce eco-friendly packaging materials. Cashew nutshells have shown evidence in improving certain biomarkers in health ailments like diabetes mellitus, obesity, hypercholesterolemia, and bone diseases.

Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time. [ABSTRACT FROM AUTHOR]

The present study refers to the microbiological characterization of some biodegradable packaging made on the basis of polylactic acid and other additives with antimicrobial properties that confer a longer shelf life for fresh food products compared to their traditional packaging, i.e. with different compositions of polyethylene or polyethylene terephthalate. As additives for the final chemical composition of biodegradable packaging, several volatile oils and products resulting from the secondary valorization of agricultural waste from the manufacture of wine, respectively, were tested. The data obtained showed that the hydroalcoholic extract of the grape pomace does not contain compounds with antimicrobial activity and the results of the UV-VIS analyses indicated a significant composition of it in polyphenolic compounds. Also, the investigations demonstrated that a chemical composition of the newly obtained packaging supplemented with thyme essential oil increased the shelf life of freshly packaged food products in the traditional system up to 8 days from packaging. [ABSTRACT FROM AUTHOR]

Starch-based foams can be used in packaging development to replace nonbiodegradable petrochemical plastics. However, starch-based materials possess poor mechanical properties and low water resistance. These properties can be improved by adding plasticizers and fillers to the bulk composition. In the present work, the effect of rice husk ash content on physical, morphological, and mechanical properties of cassava starch-based foams produced by thermal expansion was investigated. The composites were formed by mixing cassava starch, rice husk ash (content varying from 0 to 60%), water, and glycerol. The obtained dough was placed in a metallic mold and then expanded in a thermohydraulic press machine. The addition of 20–50% of ash content improved thermal stability, density, and biodegradation of starch-based foams and decreased water absorption capacity. Filled starch-based foams also exhibited smaller pores in internal structure. Compared to foams without ash filler, the addition of 20–40% ash increased the flexural tensile strength and the addition of more than 50% dropped the mechanical resistance. Hence, based on the results obtained, rice husk ash can be a great filler in biodegradable starch-based foams. [ABSTRACT FROM AUTHOR]

Food packaging is used worldwide and is a common technique for protecting food safety and quality while increasing shelf life. Environmental issues caused by using polymers in packaging derived from petroleum are becoming more significant and more well‐known. Interest in ecofriendly packaging materials made of renewable resources (biopolymers) has steadily increased, particularly for temporary and throw‐away packaging applications. However, biopolymers frequently have poor processability, poor mechanical, and poor barrier characteristics, restricting their industrial application and scalable manufacturing. Researchers have created bionanocomposites with improved packaging qualities like antibacterial function, mechanical toughness, optical clarity, and gas and water barrier properties to overcome these restrictions. This review seeks to inform readers about recent advances in active food packaging that use biopolymers and bionanocomposite materials. The difficulties and possibilities presented by such resources for the food packaging sector have been examined. This review is timely given the recent spike in interest in research projects both in academia and industry seeking to create a new group of materials for packaging based on biopolymer for food with potential uses elsewhere. [ABSTRACT FROM AUTHOR]

This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 individual soluble pouches and a sensory analysis was performed to determine whether panelists could detect the presence of the pouch. The proposed packaging system is suitable for packaging individual coffee pouches since it preserves the quality characteristics of the product.

This study focuses on developing a biodegradable film using a novel hybrid citrus peel pectin. A bilayer approach with PLA was proposed and optimized using Response Surface Methodology (RSM) to complement pectin films’ mechanical and barrier property limitations. The optimized film composition (2.90 g PLA and 1.96 g pectin) showed enhanced mechanical strength with a tensile strength (TS) of 7.04 MPa and an elongation at break (EAB) of 462.63%. In addition, it demonstrated lower water vapor (1.45 × 10−10 g/msPa), oxygen (2.79 × 10−7 g/ms) permeability, and solubility (23.53%). Compared to single-layer pectin films, the optimized bilayer film had a 25% increased thickness, significantly improved water barrier (3806 times lower) and oxygen barrier (3.68 times lower) properties, and 22.38 times higher stretchability, attributed to hydrogen bond formation, as confirmed by FTIR analysis. The bilayer film, effectively protected against UV and visible light, could be a barrier against light-induced lipid oxidation. Moreover, it demonstrated superior seal efficiency, ensuring secure sealing in practical applications. The bilayer pouch containing mustard dressing exhibited stable sealing with no leakage after immersion in hot water and ethanol, making it suitable for secure food pouch packaging.

Fish waste accounts for almost one-third of the total fish production annually. The main objective of this study was to upcycle fish by-products to produce biodegradable packaging materials. Fish protein concentrate (FPC) was extracted from gilthead seabream by-catch (flesh and skin). FPC (3%) and gelatin (3%) were used to produce film-forming solutions. The films were produced according to the solvent casting method. The produced films were tested as packaging materials via the determination of different film properties. The wettability of the packaging materials was characterized based on the determination of the contact angle. Water vapor permeability was evaluated using the ASTM E96/E96M standardized method. The evaluation of mechanical properties was based on the Young's modulus, tensile strength, and elongation at break. Color was measured using a CIELab system. The incorporation of FPC into the produced membranes resulted in a reduced contact angle from 108.5° to 90.6°; however, both films were characterized as hydrophobic materials. Films supplemented with FPC had lower tensile strength values compared to pure gelatin films, but higher elongation values without statistically significant differences. The color parameters (L,a,b) indicated that gelatin films and FPC–gelatin films were colorless and transparent (L > 90), an important parameter for food packaging materials. The production of biodegradable packaging materials from FPC and gelatin may effectively reduce petroleum-based plastics under the circular economy model. [ABSTRACT FROM AUTHOR]

In an era marked by a burgeoning environmental crisis, the pharmaceutical industry's reliance on nonbiodegradable packaging has become a pressing concern. This comprehensive review marks a pioneering effort to examine the entire spectrum of pharmaceutical packaging, from traditional materials to innovative biodegradable alternatives, with an emphasis on the industry's role in sustainability. Beginning with a detailed investigation into the prevalent materials and their environmental impact, the review unveils a landscape riddled with challenges but ripe with opportunities. By delving into biodegradable packaging technologies, including polylactic acid, polyhydroxyalkanoates, and other biopolymers, we present a cogent roadmap toward an eco-friendly future. Our analysis further extends to the intricate web of regulations, market dynamics, consumer behavior, real-world applications, and critical future directions. The study culminates in a robust set of recommendations that amalgamate scientific innovation with practical strategies, thus setting a precedent for collaborative action. This review stands as a seminal contribution to the field, offering a holistic perspective on an issue central to global sustainability and human well-being. Its findings not only underline the feasibility of transitioning to sustainable packaging within the pharmaceutical industry but also underscore the urgency of this shift. The paper concludes with a resonant call to action, inviting all stakeholders to partake in a collective endeavor that transcends conventional boundaries and illuminates a path toward a greener, healthier world. [ABSTRACT FROM AUTHOR]

Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste. [ABSTRACT FROM AUTHOR]

Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films. Methods: The produced films were based on κ-carrageenan and pouring–drying techniques in petri dishes. Two types of emulsifiers were used: Tween 20 and Tween 80. The films were analyzed by antioxidant and textural analysis, and their solubility was also tested. Results: Edible/biodegradable packaging samples produced with the addition of SCG oil showed higher (p < 0.05) antioxidant capacity in comparison with control samples produced without the addition of SCG oil. The results of the research showed that the fortification of edible/biodegradable packaging with the addition of SCG oil changed significantly (p < 0.05) both chemical and physical properties of the films. Conclusions: Based on the findings obtained, it was indicated that films manufactured utilizing SCG oil possess considerable potential to serve as an effective and promising material for active food packaging purposes. [ABSTRACT FROM AUTHOR]

Biodegradable packaging materials generally comprise a solution to the environmental problem caused by the consecutive use of conventional packaging materials (petroleum-based materials) even though these have a high cost. The monomers resulting from the slow degradation of petroleum-based materials contribute to the pollution of the environment. Biodegradable packaging materials distinguished by high biodegradability and biocompatibility can successfully replace the aforementioned packaging materials and thus solve the environmental problems caused by their use or deposition. Although several of the biodegradable packaging materials present defective properties, mainly mechanical and barrier properties, these are reduced or even eliminated by the addition of various improving additives and by blending them with other biopolymers. Various natural preservatives such as essential oils or other phytochemical extracts can also be incorporated into the biopolymer network to increase its efficacy. This treatment is particularly beneficial since it contributes to the increasing of the shelf life and storability of packaged foods such as fruits, vegetables, dairy products, meat and its products, poultry, and fish. For all the above reasons, the preferences of consumers and the critical thinking/decisions of the food product manufacturing industries in favor of the potential use of biodegradable packaging materials in foods are increasing more and more. In this context, the present review article addresses the most recently used biodegradable packaging materials for foods preservation by presenting their sources, advantages, limitations, and future perspectives. [ABSTRACT FROM AUTHOR]

Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market. [ABSTRACT FROM AUTHOR]

The large amount of coconut residue produced by coconut producers and manufacturers has harmed the environment. Coconut waste was converted into coconut residue flour (CRF), which was used as a reinforcing material for biodegradable packaging development in order to decrease waste problems and increase the value of the circular economy. The effects of CRF content, ranging from 0 to 25 wt%, on the properties of foam-type composites made from cassava starch containing 10 wt% spent coffee grounds (SCG) were investigated. Flexural strength was raised to 2.53 MPa by adding CRF at 25 wt%. Athicker outer layer and denser foam structure were observed when the proportion of CRF in the samples was increased. The density of all samples was found to be 0.34-0.41 g/cm3, which was in the same range as other starch-based foam composites. The water resistance of the samples was marginally enhanced by adding more CRF. The water absorption index (WAI) and water solubility index (WSI) of the samples were in the ranges of 5.10–8.95% and 2.16–5.05%, respectively. The soil burial test at 30 days showed thatthe weight loss of the samples increased from 74.88 to 100% with increasing CRF due to the high susceptibility of CRF to microbial spoilage. Based on the findings of this study, CRF could bea promising and environmentally friendly reinforcing material for biodegradable foam composites that could be used to replace expanded polystyrene in dry food packaging. This would be a sustainable solution to waste problems while increasing financial gains for coconut producers and manufacturers.

To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.

Active packaging manufactured with biopolymers extracted from agri-food waste is one of the most innovative and eco-sustainable strategies for maintaining food quality. However, biopolymers often present poor performances, which hinders their competitiveness compared with plastics. This work focused on developing and optimizing a natural polymeric blend produced by solvent casting based on zein and chitosan to improve the pure biopolymers' properties. The best results were obtained by blending zein and chitosan in a 1:2 weight ratio. The films were characterized in terms of morphology, mechanical and oxygen barrier properties, thermal stability, transparency and wettability. The blend production allowed us to obtain lower brittleness and lower stiffness materials compared with pure polymer films, with oxygen permeability values two orders of magnitude lower than pure zein, better optical properties with respect to pure chitosan and good thermal stability. The wettability properties of the blend did not result in being altered with respect to the single polymer, which was found to have hydrophilic behavior, highlighting the strong influence of glycerol used as a plasticizer. The results suggested that the polymer blending strategy is a viable and cost-effective method for producing packaging materials as alternatives to plastics. [ABSTRACT FROM AUTHOR]

Given the global environmental issues associated with petroleum‐based packaging materials, developing green packaging films is a promising innovative approach to packaging food products. In this regard, starch films added with plant extracts and essential oils have been explored for different packaging types of food products. The availability of starch in nature makes starch films a cheap substitute for petroleum‐based packaging material, thus reducing the impact on the environment, packaging costs, and complexity. Recent investigations emphasize identifying and isolating natural ingredients from different plants for use in starch‐based green packaging. Plant extracts and essential oils influence the mechanical and barrier properties and impart antioxidant and antimicrobial properties to the developed films. These films show promising applications in the food industry. This review provides recent insights into the effects of plant extracts and essential oils on starch‐based green packaging films' properties. [ABSTRACT FROM AUTHOR]

The large amount of coconut residue produced by coconut producers and manufacturers has harmed the environment. Coconut waste was converted into coconut residue flour (CRF), which was used as a reinforcing material for biodegradable packaging development in order to decrease waste problems and increase the value of the circular economy. The effects of CRF content, ranging from 0 to 25 wt%, on the properties of foam-type composites made from cassava starch containing 10 wt% spent coffee grounds (SCG) were investigated. Flexural strength was raised to 2.53 MPa by adding CRF at 25 wt%. A thicker outer layer and denser foam structure were observed when the proportion of CRF in the samples was increased. The density of all samples was found to be 0.34-0.41 g/cm3, which was in the same range as other starch-based foam composites. The water resistance of the samples was marginally enhanced by adding more CRF. The water absorption index (WAI) and water solubility index (WSI) of the samples were in the ranges of 5.10-8.95% and 2.16-5.05%, respectively. The soil burial test at 30 days showed that the weight loss of the samples increased from 74.88 to 100% with increasing CRF due to the high susceptibility of CRF to microbial spoilage. Based on the findings of this study, CRF could be a promising and environmentally friendly reinforcing material for biodegradable foam composites that could be used to replace expanded polystyrene in dry food packaging. This would be a sustainable solution to waste problems while increasing financial gains for coconut producers and manufacturers. [ABSTRACT FROM AUTHOR]

Abstract The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable. [ABSTRACT FROM AUTHOR]

Extensive use of petrochemical plastic packaging leads to the greenhouse gas emission and contamination to soil and oceans, posing major threats to the ecosystem. The packaging needs, hence, are shifting to bioplastics with natural degradability. Lignocellulose, the biomass from forest and agriculture, can produce cellulose nanofibrils (CNF), a biodegradable material with acceptable functional properties, that can make packaging among other products. Compared to primary sources, CNF extracted from lignocellulosic wastes reduces the feedstock cost without causing an extension to agriculture and associated emissions. Most of these low value feedstocks go to alternative applications, making their use in CNF packaging competitive. To transfer the waste materials from current practices to the packaging production, it is imperative to assess their sustainability, encompassing environmental and economic impacts along with the feedstock physical and chemical properties. A combined overview of these criteria is absent in the literature. This study consolidates thirteen attributes, delineating sustainability of lignocellulosic wastes for commercial CNF packaging production. These criteria data are gathered for the UK waste streams, and transformed into a quantitative matrix, evaluating the waste feedstock sustainability for CNF packaging production. The presented approach can be adopted to decision scenarios in bioplastics packaging conversion and waste management. [ABSTRACT FROM AUTHOR]

Recently, terms such as sustainable, bio-based, biodegradable, non-toxic, or environment-benign are being found in the literature, suggesting an increase in green materials for various applications in the future, particularly in the packaging application. The unavoidable shift from conventional polymers to green materials is difficult, as most bio-sourced materials are not water-resistant. Nonetheless, Shellac, a water-resistant resin secreted by a lac insect, used as a varnish coat, has been underutilized for packaging applications. Here, we review Shellac's potential in the packaging application to replace conventional polymers and biopolymers. We also discuss Shellac's isolation, starting from the lac insect and its conversion to Sticklac, Seedlac, and Shellac. Further, the chemistry of shellac resin, the chemical structure, and its properties are examined in detail. One disadvantage of Shellac is that it becomes stiff over time. To enable the usage of Shellac for an extended time in the packaging application, a modification of Shellac via physical and chemical means is conferred. Furthermore, the usage of Shellac in other polymer matrices and its effect are reviewed. Lastly, the non-toxic and biodegradable nature of Shellac and its potential in packaging are explored by comparing it with traditional crude-based polymers and conventional bio-based materials. [ABSTRACT FROM AUTHOR]

This research carried out a bibliometric analysis and literature review on the production of gelatin-based films for application as food packaging, addressing the main advances and limitations. The search for articles was performed in the Scopus database, and bibliometric data were obtained using the Bibliometrix tool (RStudio software). It was observed that a wide variety of compounds can be incorporated into gelatin films to overcome the limitations related to their high solubility and low mechanical properties, as well as to obtain active or smart functions. Among the most reported compounds were essential oils, pigments extracted from vegetables, and other antimicrobial agents. The most reported foods as an application matrix were meat (fish, chicken, and shrimp), milk, cheese, and minimally processed fruits. Even with promising trends, the biggest challenge for large-scale applications is to obtain easily degradable biopolymers with structural and functional stability similar to synthetic polymers. Thus, a greater focus on this theme in research may favor significant advances in the use of these packages and positively impact several of the Sustainable Development Goals, as recommended by the United Nations. [ABSTRACT FROM AUTHOR]

Tannery waste–based gelatin composite film reinforced with cellulose II nanocrystal (CNC II) extracted from wet wipes using three different hydrolysis techniques is explored for its functional properties and possible utilization as a biodegradable packaging material. CNC II isolated using hydrogen peroxide (PCNC), citric acid (CCNC), and hydrochloric acid (HCNC) differed in morphological and crystalline character as investigated using DLS, FE-SEM, FTIR, and XRD analysis. The crystallinity of PCNC, CCNC, and HCNC was found to be 81.1%, 75.4%, and 86.1%, respectively. The highly crystalline CNC II (PCNC) incorporation improved mechanical stiffness of rawhide trimming waste–based gelatin films by 50% compared to control gelatin film. Maximum thermal decomposition with Tmax of 329 °C was obtained for gelatin films with PCNC nano-reinforcement. Films with CNC II were structurally stable and sufficiently antibacterial against Gram-positive S. aureus microbial strain. Strong interfacial non-covalent and hydrogen bonding interactions between gelatin and cellulose II nanocrystal have likely enhanced the properties of the composite films. Incorporation of CNC II reduced the surface wettability of the films and nanocomposites absorbed UV radiation as evidenced by transmittance value T280 of 0.19%. Nanocomposite films degraded up to 79.9% of initial mass within 7 days of soil burial. Furthermore, based on the optimized system, single-use packaging application of eggplant seeds has been demonstrated. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the antimicrobial activity of starch-based biodegradable antimicrobial films incorporated with biosynthesized silver nanoparticles (Ag-NPs) against multiple drug-resistant Staphylococcus aureus food isolates. Herein, the in-vitro antimicrobial activities of Origanum marjorana (OM) leaf extract, OM essential oil, OM nano-emulsion, chemically synthesized Ag-NPs (chem-Ag-NPs), and OMbased biosynthesized Ag-NPs (bio-Ag-NPs) using OM extracts were determined against a cocktail of three pathogenic Staphylococcus (S.) aureus strains isolated from meat products, using the agar well diffusion assay (AWDA). Afterward, homemade starch-based biodegradable antimicrobial films (SBAF) were incorporated with the suitable antimicrobials, based on AWDA and preliminary experiments, and investigated for their antimicrobial properties against S. aureus cocktail through the disc diffusion assay (DDA). The obtained results showed that in WDA, bio-Ag-NPs (1mM) had a significantly higher antimicrobial activity than chem-Ag-NPs (1mM), with inhibition zones accounting for 23 and 19mm, respectively. Whereas both types of nanoparticles were significantly more potent in their antimicrobial properties than different concentrations of OM extract, essential oil, and nano-emulsion (p<0.05). In concern to SBAF incorporated with antimicrobials, SBAF incorporated with chem-Ag-NPs (SBAF/chem-Ag-NPs) showed a significantly stronger antimicrobial effect than SBAF incorporated with bio-Ag-NPs (SBAF/bio-Ag-NPs) in the DDA, while both types of films produced significantly larger zones of inhibition than other antimicrobials (p<0.05). These homemade biodegradable films incorporated with bio-Ag-NPs could be a good alternative to petroleum-based packaging (plastic) in food packaging applications and meanwhile improve food safety and quality. Further studies investigating the effectiveness of these films on bacterial isolates inoculated in real food samples are suggested. [ABSTRACT FROM AUTHOR]

In this study, nanocomposite active films were fabricated containing silver nanoparticles (SNPs) embedded within soy protein isolate (SPI)/Persian gum (PG) matrices. The physical, mechanical, and antibacterial properties of these composite films were then characterized. In addition, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) were used to provide information about the microstructure, interactions, and crystallinity of the films. Pure SPI films had poor physicochemical attributes but the addition of PG (0.25, 0.5, or 1 wt%) improved their water vapor permeability, mechanical properties, and water solubility (WS). The moisture content (MC) of the films decreased after the introduction of PG, which was attributed to fewer free hydroxyl groups to bind to the water molecules. Our results suggest there was a strong interaction between the SPI and the PG and SNPs in the films, suggesting these additives behaved like active fillers. Optimum film properties were obtained at 0.25% PG in the SPI films. The addition of PG (0.25%) and SNPs (1%) led to a considerable increase in tensile strength (TS) and a decrease in elongation at break (EB). Furthermore, the incorporation of the SNPs into the SPI/PG composite films increased their antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus), with the effects being more prominent for S. aureus. Spectroscopy analyses provided insights into the nature of the molecular interactions between the different components in the films. Overall, the biodegradable active films developed in this study may be suitable for utilization as eco-friendly packaging materials in the food industry. [ABSTRACT FROM AUTHOR]

Plastic materials are the main food packaging material both in developed and developing countries, because of their reliable ability to protect and transport food at lower costs. Unfortunately, they harm the environment due to their resistance to biodegradation, lack of waste management, and restricted recyclability. Moreover, they may pose adverse health effects to consumers. Therefore, there is a need to develop environmentally friendly food packaging using bio-based or biodegradable materials. For instance, several innovations based on biopolymers are being developed especially in developed countries. On the other side, in many developing countries, there is a long tradition of using plant leaves as food packaging. These leaves have cultural, religious, and environmental significance in the tropics. Unfortunately, they do not always guarantee the integrity of the packaged products and there is a need to promote them to take full advantage of their potential. However, there is little information on leaf packaging in literature. Therefore, this review aims to provide an overview on the state-of-the-art of leaf packaging in developing countries, in an attempt to compile the information required for further investigations needed to take full advantage of the environmental importance of leaf packaging. This study highlights mainly various plant species used as leaf packaging, treatments undergone by the leaves before their use, and leaf packaging effects on food quality and safety. It also discusses future perspectives to promote leaf packaging. [ABSTRACT FROM AUTHOR]

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed. [ABSTRACT FROM AUTHOR]

The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the antimicrobial activity of starch-based biodegradable antimicrobial films incorporated with biosynthesized silver nanoparticles (Ag-NPs) against multiple drug-resistant Staphylococcus aureus food isolates. Herein, the in-vitro antimicrobial activities of Origanum marjorana (OM) leaf extract, OM essential oil, OM nano-emulsion, chemically synthesized Ag-NPs (chem-Ag-NPs), and OM-based biosynthesized Ag-NPs (bio-Ag-NPs) using OM extracts were determined against a cocktail of three pathogenic Staphylococcus (S.) aureus strains isolated from meat products, using the agar well diffusion assay (AWDA). Afterward, homemade starch-based biodegradable antimicrobial films (SBAF) were incorporated with the suitable antimicrobials, based on AWDA and preliminary experiments, and investigated for their antimicrobial properties against S. aureus cocktail through the disc diffusion assay (DDA). The obtained results showed that in WDA, bio-Ag-NPs (1mM) had a significantly higher antimicrobial activity than chem-Ag-NPs (1mM), with inhibition zones accounting for 23 and 19mm, respectively. Whereas both types of nanoparticles were significantly more potent in their antimicrobial properties than different concentrations of OM extract, essential oil, and nano-emulsion (p