RESUMEN
Polylactic acid (PLA) straws hold eco-friendly potential; however, residual diisocyanates used to enhance the mechanical strength can generate carcinogenic primary aromatic amines (PAAs), posing health risks. Herein, we present a rapid, comprehensive strategy to detecting PAAs in 18 brands of food-grade PLA straws and assessing their migration into diverse food simulants. Surface-enhanced Raman spectroscopy was conducted to rapidly screen straws for PAAs. Subsequently, qualitative determination of migrating PAAs into various food simulants (4 % acetic acid, 10 % ethanol, 50 % ethanol) occurred at 70 °C for 2 h using liquid chromatography-mass spectrometry. Three PAAs including 4,4'-methylenedianiline, 2,4'-methylenedianiline, and 2,4-diaminotoluene were detected in all straws. Specifically, 2,4-diaminotoluene in 50 % ethanol exceeded specific migration limit of 2 µg/kg, raising safety concerns. Notably, PAAs migration to 10 % and 50 % ethanol surpassed that to 4 % acetic acid within a short 2-hour period. Moreover, PLA straws underwent varying degrees of shape changes before and after migration. Straws with poly(butylene succinate) resisted deformation compared to those without, indicating enhanced heat resistance, while poly(butyleneadipate-co-terephthalate) improved hydrolysis resistance. Importantly, swelling study unveiled swelling effect wasn't the primary factor contributing to the increased PAAs migration in ethanol food simulant, as there was no significant disparity in swelling degrees across different food simulants. FT-IR and DSC analysis revealed higher PAAs content in 50 % ethanol were due to highly concentrated polar ethanol disrupting hydrogen bonds and van der Waal forces holding PLA molecules together. Overall, minimizing contact between PLA straws and alcoholic foods is crucial to avoid potential safety risks posed by PAAs.
Asunto(s)
Aminas , Poliésteres , Espectrometría Raman , Poliésteres/química , Espectrometría Raman/métodos , Cromatografía Liquida/métodos , Aminas/análisis , Aminas/química , Espectrometría de Masas/métodos , Contaminación de Alimentos/análisis , Embalaje de Alimentos , Cromatografía Líquida con Espectrometría de MasasRESUMEN
Chemicals from packaging materials might be transferred into food resulting in consumer exposure. Identifying these migrated chemicals is highly challenging and crucial to perform their safety assessment, usually starting by the understanding of the chemical composition of the packaging material itself. This study explores the use of the Molecular Networking (MN) approach to support identification of the extracted chemicals. Two formulations of bioplastics were analyzed using Liquid Chromatography hyphenated to High-Resolution Mass Spectrometry. Data processing and interpretation using a conventional manual method was performed as a point of comparison to understand the power of MN. Interestingly, only the MN approach facilitated the identification of unknown chemicals belonging to a novel oligomer series containing the azelaic acid monomer. The MN approach provided a faster visualization of chemical families in addition to the highlight of unrelated chemicals enabling to prioritize chemicals for further investigation improving the safety assessment of packaging materials.
Asunto(s)
Embalaje de Alimentos , Embalaje de Alimentos/instrumentación , Contaminación de Alimentos/análisis , Espectrometría de Masas , Cromatografía Líquida de Alta PresiónRESUMEN
Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 µL/mL PEO, 18.4 µg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 µg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods.
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Antibacterianos , Quitosano , Películas Comestibles , Emulsiones , Embalaje de Alimentos , Lauratos , Monoglicéridos , Nisina , Aceites Volátiles , Staphylococcus aureus , Nisina/farmacología , Nisina/química , Aceites Volátiles/química , Aceites Volátiles/farmacología , Lauratos/química , Lauratos/farmacología , Embalaje de Alimentos/instrumentación , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Emulsiones/química , Quitosano/química , Quitosano/farmacología , Monoglicéridos/química , Monoglicéridos/farmacología , Antibacterianos/farmacología , Antibacterianos/química , Aceites de Plantas/química , Aceites de Plantas/farmacología , Perilla/químicaRESUMEN
This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.
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Embalaje de Alimentos , Gelatina , Nanofibras , Alcohol Polivinílico , Gelatina/química , Nanofibras/química , Alcohol Polivinílico/química , Embalaje de Alimentos/instrumentación , Animales , Productos Pesqueros/análisis , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodosRESUMEN
Gelatin have excellent film-forming and barrier properties, but its lack of biological activity limits its application in packaging. In this study, fish gelatin incorporated with apple polyphenol/cumin essential oil composite films were successfully prepared by melt extrusion. The cross-linking existed in gelatin and apple polyphenol improved the thermal stability and oxidation resistance of the film. The synergistic effect of apple polyphenols and cumin essential oil decreased the sensitivity of the film to water, especially the water solubility decreased from 41.60 % to 26.07 %. The plasticization of essential oil nearly doubled the elongation at break while maintaining the tensile strength of the film (11.45 MPa). Furthermore, the FG-CEO-AP film can inhibit peroxide value to extend the shelf life about 20 days in the walnut oil preservation. In summary, the apple polyphenol/cumin essential oil of FG film exhibits excellent comprehensive properties and high preparation efficiency for utilization as an active packaging material.
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Embalaje de Alimentos , Gelatina , Juglans , Aceites de Plantas , Embalaje de Alimentos/instrumentación , Gelatina/química , Juglans/química , Aceites de Plantas/química , Aceites Volátiles/química , Resistencia a la Tracción , Malus/química , SolubilidadRESUMEN
The spoilage of irradiated ready-to-eat chicken feet (RTECF) seriously affects the food's quality, resulting in package swelling and off-flavors, both of which are highly undesirable to stakeholders and consumers. To investigate the spoilage characteristics of irradiated RTECF and the microorganisms responsible for the spoilage and swelling, the changes in physicochemical properties, microbial community, and volatile organic compounds (VOCs) between normal and spoiled RTECF were evaluated. Compared with normal samples, the spoiled RTECF showed a higher pH value and total volatile basic nitrogen (TVB-N) value, lower color value, and texture features (P < 0.05). Acinetobacter, Pseudomonas, Lactobacillus, and Candida were the dominant genera responsible for RTECF spoilage as confirmed through both culture-dependent methods and high-throughput sequencing (HTS). The results of the verification for gas-producing strains showed that Lactobacillus brevis could cause RTECF packaging to swell. A total of 20 key VOCs were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results of Pearson correlation analysis (|r|>0.8, P < 0.05) showed that 12 dominant core microbial genera had a significant effect on the flavor of RTECF before and after spoilage. This study provides a theoretical reference for solving the problem of RTECF spoilage and improving the overall quality of RTECF products.
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Bacterias , Pollos , Irradiación de Alimentos , Microbiología de Alimentos , Compuestos Orgánicos Volátiles , Pollos/microbiología , Animales , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Compuestos Orgánicos Volátiles/metabolismo , Bacterias/clasificación , Bacterias/efectos de la radiación , Bacterias/aislamiento & purificación , Bacterias/genética , Bacterias/crecimiento & desarrollo , Bacterias/metabolismo , Irradiación de Alimentos/métodos , Microbiota/efectos de la radiación , Embalaje de Alimentos/métodos , Cromatografía de Gases y Espectrometría de Masas , Concentración de Iones de Hidrógeno , Comida Rápida/microbiología , Comida Rápida/análisisRESUMEN
This review article explores the developments and applications in agar-based composites (ABCs), emphasizing various constituents such as metals, clay/ceramic, graphene, and polymers across diversified fields like wastewater treatment, drug delivery, food packaging, the energy sector, biomedical engineering, bioplastics, agriculture, and cosmetics. The focus is on agar as a sustainable and versatile biodegradable polysaccharide, highlighting research that has advanced the technology of ABCs. A bibliometric analysis is conducted using the Web of Science database, covering publications from January 2020 to March 2024, processed through VOSviewer Software Version 1.6.2. This analysis assesses evolving trends and scopes in the literature, visualizing co-words and themes that underscore the growing importance and potential of ABCs in various applications. This review paper contributes by showcasing the existing state-of-the-art knowledge and motivating further development in this promising field.
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Agar , Embalaje de Alimentos , Agar/química , Humanos , Sistemas de Liberación de Medicamentos , Arcilla/química , Materiales Biocompatibles/química , Grafito/química , Cerámica/químicaRESUMEN
Polysaccharide-based edible films have been widely developed as food packaging materials in response to the rising environmental concerns caused by the extensive use of plastic packaging. In recent years, the integration of carboxymethyl cellulose (CMC) and chitosan (CS) for a binary edible film has received considerable interest because this binary edible film can retain the advantages of both constituents (e.g., the great oxygen barrier ability of CMC and moderate antimicrobial activity of CS) while mitigating their respective disadvantages (e.g., the low water resistance of CMC and poor mechanical strength of CS). This review aims to present the latest advancements in CMC-CS edible films. The preparation methods and properties of CMC-CS edible films are comprehensively introduced. Potential additives and technologies utilized to enhance the properties are discussed. The applications of CMC-CS edible films on food products are summarized. Literature shows that the current preparation methods for CMC-CS edible film are solvent-casting (main) and thermo-mechanical methods. The CMC-CS binary films have superior properties compared to films made from a single constituent. Moreover, some properties, such as physical strength, antibacterial ability, and antioxidant activity, can be greatly enhanced via the incorporation of some bioactive substances (e.g. essential oils and nanomaterials). To date, several applications of CMC-CS edible films in vegetables, fruits, dry foods, dairy products, and meats have been studied. Overall, CMC-CS edible films are highly promising as food packaging materials.
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Carboximetilcelulosa de Sodio , Quitosano , Películas Comestibles , Embalaje de Alimentos , Embalaje de Alimentos/métodos , Quitosano/química , Carboximetilcelulosa de Sodio/química , Antibacterianos/química , Antibacterianos/farmacología , Antioxidantes/química , Antioxidantes/farmacología , HumanosRESUMEN
The fabrication of multi-component film with colloidal particles could be inconvenient. A novel "swell-permeate" (SP) strategy was proposed to form homogeneous multi-component films. The SP strategy allows colloidal particles to fit into the polymer network by stretching the polymer chains assisted by water. We demonstrated the strategy by creating films with polysaccharide substrates as ß-cyclodextrin grafted chitosan (CS) with nanocellulose. The addition of nanocellulose significantly increased the mechanical properties and the barrier performance of the films. The size of nanocellulose particles in affecting mechanical properties was investigated by applying different length of cellulose nanocrystal (CNC), the longer of which, due to denser physical entanglements, showed a better increase to the film in the elastic modulus and tensile strength to 4.54-fold and 5.71-fold, respectively. The films were also loaded with ethyl-p-coumarate (EpCA) and had an enhanced performance in anti-microbial for Altenaria alternata, Salmonella typhi, and Escherichia coli. The anti-oxidative property was increased as well, and both effects were valid both in vitro and in ready-to-eat apples. The strategy provides a practical and convenient method for fabricating colloidal particle containing films, and the novel idea of "swell-permeate" is potentially regarded as a new solution to the challenge of ready-to-eat food quality maintenance.
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Celulosa , Quitosano , Escherichia coli , Embalaje de Alimentos , Nanopartículas , Resistencia a la Tracción , Quitosano/química , Celulosa/química , Escherichia coli/efectos de los fármacos , Nanopartículas/química , Antibacterianos/química , Antibacterianos/farmacología , Antioxidantes/química , Antioxidantes/farmacología , beta-Ciclodextrinas/química , Películas Comestibles , Salmonella typhi/efectos de los fármacos , Módulo de ElasticidadRESUMEN
During storage and transportation, the reduction of microbial contamination and management of the exudation of fluids from the fish can effectively mitigate spoilage and degradation of fish fillets. In this work, the coaxial electrospinning films loaded with natural plant preservatives, namely laurel essential oil (LEO) and clove essential oil (CEO), were prepared by the coaxial electrospinning method synergistic with nanoemulsion techniques, and the hydrophilic preservation pads were prepared. The morphology of the film fiber is clear, without beads or damage, with fiber diameters falling within the 230-260 nm range. It has a distinct core-shell structure, exceptional thermal stability, and strong antibacterial and antioxidant properties. The core-shell structure of the fiber subtly regulates the release of preservatives and significantly improves the utilization efficiency. At the same time, the synergistic use of two essential oils can reduce the amount while amplifying their effectiveness. The pads significantly slowed down the increase of key indicators of spoilage, such as total viable count (TVC), pH, thiobarbituric acid reactive substances (TBA), and total volatile base nitrogen (TVB-N), during the storage of the fish fillets. Furthermore, the pads effectively slowed down the decline in water-holding capacity, the deterioration of textural qualities, and the negative changes in the microstructure of the fish muscle. Ultimately, the pads notably delayed the spoilage of fish fillets, extending their shelf life from 5 d to 9 d. The efficient utilization of biological preservatives in this film can provide technical support for the development of food preservation materials.
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Aceite de Clavo , Emulsiones , Aceite de Clavo/química , Aceite de Clavo/farmacología , Conservación de Alimentos/métodos , Aceites Volátiles/química , Aceites Volátiles/farmacología , Antioxidantes/química , Antioxidantes/farmacología , Animales , Poliésteres/química , Embalaje de Alimentos/métodos , Conservantes de Alimentos/química , Conservantes de Alimentos/farmacología , PecesRESUMEN
Yeast cell wall (YCW) polysaccharides, including ß-glucans, mannans, chitins, and glycogens, can be extracted from the waste of beer industry. They are environmentally friendly, abundant, inexpensive raw materials, and have shown broad biological activities and application potentials. The exploitation of yeast polysaccharides is of great importance for environmental protection and resource utilization. This paper reviews the structural features and preparation of YCW polysaccharides. The solubility and emulsification of yeast polysaccharides and the properties of binding metal ions are presented. In addition, biological activities such as blood glucose and lipid lowering, immune regulation, antioxidant, promotion of intestinal health, and promotion of wound healing are proposed, highlighting the beneficial effects of yeast polysaccharides on human health. Through modification, the physical and chemical properties of yeast polysaccharides are changed, which emphasizes the promotion of their biological activities and properties. In addition, the food applications of yeast polysaccharides, including the food packaging film, emulsifier, thickening agent, and fat alternatives, are focused and discussed.
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Polisacáridos , Polisacáridos/química , Polisacáridos/farmacología , Saccharomyces cerevisiae/química , Levaduras/química , Humanos , Embalaje de Alimentos/métodos , Polisacáridos Fúngicos/química , Polisacáridos Fúngicos/farmacología , Emulsionantes/química , Pared Celular/químicaRESUMEN
Cyclodextrin (CD) derivatives have recently gained worldwide attention, which have versatile advantages and restrained the defects of parent CDs. The superior properties of CD derivatives in encapsulation, stabilization, and solubilization facilitate their application in food, biomedicine, daily chemicals, and textiles. In this review, the preparation, classification, and main benefits of CD derivatives are systematically introduced. By introducing targeted groups into the parent CD molecule, they exhibit significant improvement in their required characteristic. Besides, the important point closely related to application, the safety assessment, has also been highlighted. Most tested CD derivatives have been verified to be relatively safe in a limited dosage. Then, the applications of CD derivatives have been described in detail from the food to its related field. In food field, CD derivatives play an important role in the stability and bioavailability of bioactive compounds, control flavor release, and improve the antimicrobial and antioxidant properties of packaging materials. These advantages can also be expanded to the related field, offering innovative solutions that enhance product quality, human health, and environmental sustainability. This review highlights the broad applications and potential of CD derivatives, underscoring their role in driving advancements across multiple industries.
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Ciclodextrinas , Ciclodextrinas/química , Humanos , Embalaje de Alimentos , Antioxidantes/química , Disponibilidad Biológica , Aditivos AlimentariosRESUMEN
Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with Piper nigrum essential oil (PNEO) treatment to preserve red deer meat samples inoculated with Listeria monocytogenes. Microbial analyses, including total viable count (TVC) for 48 h at 30 °C, coliform bacteria (CB) for 24 h at 37 °C, and L. monocytogenes count for 24 h at 37 °C, were conducted. The cooking temperature of the sous-vide was from 50 to 65 °C and the cooking time from 5 to 20 min. Additionally, the study monitored the representation of microorganism species identified through mass spectrometry. The microbiological quality of red deer meat processed using the sous-vide method was monitored over 14 days of storage at 4 °C. The results indicated that the TVC, CB, and L. monocytogenes counts decreased with the temperature and processing time of the sous-vide method. The lowest counts of individual microorganism groups were observed in samples treated with 1% PNEO. The analysis revealed that PNEO, in combination with the sous-vide method, effectively reduced L. monocytogenes counts and extended the shelf life of red deer meat. Kocuria salsicia, Pseudomonas taetrolens, and Pseudomonas fragi were the most frequently isolated microorganism species during the 14-day period of red deer meat storage prepared using the sous-vide method.
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Listeria monocytogenes , Aceites Volátiles , Piper nigrum , Listeria monocytogenes/efectos de los fármacos , Listeria monocytogenes/crecimiento & desarrollo , Aceites Volátiles/farmacología , Aceites Volátiles/química , Piper nigrum/química , Piper nigrum/microbiología , Animales , Ciervos/microbiología , Conservación de Alimentos/métodos , Microbiología de Alimentos , Almacenamiento de Alimentos/métodos , Embalaje de Alimentos/métodos , Carne Roja/microbiología , Culinaria , Antibacterianos/farmacología , Antibacterianos/químicaRESUMEN
BACKGROUND: Dietary risk factors are the leading cause of death globally and in New Zealand (NZ). Processed packaged foods are prevalent in the food supply and contribute excess amounts of sodium, saturated fat, and sugar in diets. Improving the nutritional quality of these foods has the potential to reduce population chronic disease risk. We aimed to evaluate the healthiness using the Australasian Health Star Rating (HSR, from 0.5 to 5 stars, with 5 being the healthiest) and nutrient composition (sodium, saturated fat, and total sugar) of packaged products manufactured by the largest NZ-based food and beverage companies in NZ 2015-2019. This analysis relates to a larger study evaluating structured engagement with food companies to improve nutrition-related policies and actions. METHODS: Data was sourced from Nutritrack, a NZ-branded supermarket-sourced food composition database. The largest NZ-based companies from annual retail sales revenue (n = 35) were identified using 2019 Euromonitor data. All relevant products of the selected companies were extracted for analysis. Products included totalled 17,795 with a yearly range of 3462-3672 products. The primary outcome was a nutrient profile score estimated using HSR. Healthiness was defined as ≥ 3.5 stars. Secondary outcomes were sodium, total sugar, and saturated fat per 100 g/100 mL. All outcomes were assessed overall, by food company, and food category. Change over time was tested using linear mixed models, adjusting for major food categories and cluster effects of food companies controlling for multiple comparisons. Model-adjusted mean differences between years were estimated with 95% confidence intervals. RESULTS: There was a small statistically significant increase in mean HSR between 2015 and 2019 (0.08 [0.15,0.01], p = 0.024). Mean total sugar content decreased over the same period (0.78 g/100 g [0.08,1.47], p = 0.020), but there were no significant changes in mean sodium or saturated fat contents. Seven of the 13 categories showed small increases in mean HSR (0.1-0.2). Most categories (9/13) exhibited a reduction in mean total sugar content. CONCLUSIONS: Between 2015 and 2019, there were slight improvements in the nutritional quality of selected packaged foods and drinks in NZ. Much more substantive changes are needed to address the health-related burden of unhealthy diets, supported by stronger government action and less reliance on voluntary industry initiatives.
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Valor Nutritivo , Nueva Zelanda , Humanos , Bebidas/economía , Embalaje de Alimentos , Industria de Alimentos/tendencias , Nutrientes/análisis , AlimentosRESUMEN
Chitosan-based biomass packaging materials are a promising material for food preservation, but their limited solubility, antioxidant capacity, UV resistance, and mechanical properties severely restrict their application. In this study, we developed a novel chitosan-based coating/packaging composite (QCTO) using quaternary ammonium salt and tannic acid (TA)-modified chitosan (QCS-TA) and oxidized chitosan (OCS). The introduction of quaternary ammonium salt and TA effectively improves the water solubility and antibacterial, antioxidant, and UV-resistant properties of chitosan. The Schiff-base bond formed between OCS and QCS-TA, along with the TA-mediated multiple interactions, conferred the prepared composite film with good mechanical properties (69.9 MPa tensile strength) and gas barrier performance to water (14.3 g·h-1·m-2) and oxygen (3.5 g·mm·m-2·h-1). Meanwhile, the prepared QCTO composites demonstrate excellent biocompatibility and safety and are applied as coatings for strawberries and bananas as well as packaging films for mushrooms. These preservation experiments demonstrated that the prepared composites are able to effectively reduce weight loss, prevent microbial growth, maintain color, and significantly prolong the shelf life of fresh products (bananas, strawberries, and mushrooms extended shelf life by 6, 5, and 6 days, respectively). Therefore, the developed QCTO coating/packaging film shows great potential for applications in the field of food preservation and packaging.
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Antibacterianos , Antioxidantes , Quitosano , Embalaje de Alimentos , Conservación de Alimentos , Rayos Ultravioleta , Quitosano/química , Quitosano/farmacología , Conservación de Alimentos/métodos , Antioxidantes/química , Antioxidantes/farmacología , Antibacterianos/farmacología , Antibacterianos/química , Taninos/química , Taninos/farmacologíaRESUMEN
Rising concerns around plastic pollution from single-use plastic (SUPs), especially food packaging, have driven interest in sustainable alternatives. As such, algae biomass has gained attention for bioplastic production due to algae's rapid growth and abundant polysaccharides. This research focuses on extracting carrageenan from Kappaphycus alvarezii, extensively cultivated in Sabah, Malaysia, and utilizing it in combination with starch and glycerol to develop algae-based films. The physicochemical properties and degradation rate of these films were evaluated, revealing that the addition of carrageenan enhanced overall thermal stability meanwhile increasing water solubility, water content but reducing the degradation rate and swelling degree. This is primarily due to the crystalline structures of carrageenan, which provide a more rigid arrangement compared to the network of starch polymers. However, the incorporation of starch into the blends has enhanced the elongation and surface morphology, resulting in more balanced properties. Overall, these carrageenan films displayed impressive thermal, mechanical, and biodegradability characteristics, establishing their viability as substitutes for conventional plastics.
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Carragenina , Solubilidad , Almidón , Carragenina/química , Almidón/química , Rhodophyta/química , Fenómenos Químicos , Agua/química , Embalaje de Alimentos , Algas ComestiblesRESUMEN
Food packaging films play a vital role in preserving and protecting food. The focus has gradually shifted to safety and sustainability in the preparation of functional food packaging materials. In this study, a bisquaternary ammonium salt of tannic acid (BQTA) was synthesized, and the bioplastics based on BQTA and polyvinyl alcohol (PVA) were created for packaging applications. The impact of BQTA on antibacterial effect, antioxidant capacity, opacity, ultraviolet (UV) protective activity, mechanical strength, thermal stability, and anti-fog of the resultant bioplastics was examined. In vitro antibacterial experiments confirmed that BQTA possesses excellent antimicrobial properties, and only a trace amount addition of BQTA in PVA composite film could inhibit about 100% of Escherichia coli and Staphylococcus aureus. Compared to BQTA/PVA bioplastics with pure PVA, the experiment findings demonstrate that BQTA/PVA bioplastics show strong antioxidant and UV protection action and the performance of fruit preservation. It also revealed a small improvement in thermal stability and tensile strength. The small water contact angle, even at low BQTA concentrations, gave BQTA/PVA bioplastics good anti-fog performance. Based on the findings, bioplastics of BQTA/PVA have the potential to be used to create packaging, and they can be applied as the second (inner) layer of the primary packaging to protect food freshness and nutrition due to their antioxidant activity and biocompatibility.
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Antibacterianos , Antioxidantes , Escherichia coli , Embalaje de Alimentos , Alcohol Polivinílico , Compuestos de Amonio Cuaternario , Staphylococcus aureus , Taninos , Alcohol Polivinílico/química , Embalaje de Alimentos/métodos , Taninos/química , Taninos/farmacología , Staphylococcus aureus/efectos de los fármacos , Antibacterianos/farmacología , Antibacterianos/química , Antibacterianos/síntesis química , Escherichia coli/efectos de los fármacos , Antioxidantes/farmacología , Antioxidantes/química , Antioxidantes/síntesis química , Compuestos de Amonio Cuaternario/química , Compuestos de Amonio Cuaternario/farmacología , Esterilización/métodos , Conservación de Alimentos/métodos , Resistencia a la Tracción , Rayos Ultravioleta , Pruebas de Sensibilidad MicrobianaRESUMEN
Antimicrobial peptides (AMPs) are small peptides existing in nature as an important part of the innate immune system in various organisms. Notably, the AMPs exhibit inhibitory effects against a wide spectrum of pathogens, showcasing potential applications in different fields such as food, agriculture, medicine. This review explores the application of AMPs in the food industry, emphasizing their crucial role in enhancing the safety and shelf life of food and how they offer a viable substitute for chemical preservatives with their biocompatible and natural attributes. It provides an overview of the recent advancements, ranging from conventional approaches of using natural AMPs derived from bacteria or other sources to the biocomputational design and usage of synthetic AMPs for food preservation. Recent innovations such as structural modifications of AMPs to improve safety and suitability as food preservatives have been discussed. Furthermore, the active packaging and creative fabrication strategies such as nano-formulation, biopolymeric peptides and casting films, for optimizing the efficacy and stability of these peptides in food systems are summarized. The overall focus is on the spectrum of applications, with special attention to potential challenges in the usage of AMPs in the food industry and strategies for their mitigation.
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Péptidos Antimicrobianos , Conservación de Alimentos , Conservantes de Alimentos , Conservación de Alimentos/métodos , Conservantes de Alimentos/farmacología , Péptidos Antimicrobianos/farmacología , Péptidos Antimicrobianos/química , Embalaje de Alimentos/métodos , Bacterias/efectos de los fármacos , Humanos , Microbiología de Alimentos , Antiinfecciosos/farmacología , Antiinfecciosos/químicaRESUMEN
Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum-based plastics has led to a significant environmental crisis. Egg components-based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health-related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non-toxic, cost-effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components-based packaging films can be optimized and commercialized for use as packaging materials for food products.