RESUMEN
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.
Asunto(s)
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.
Asunto(s)
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.
Asunto(s)
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
Post-harvest loss of fruits and vegetables, and health risks and environmental impact of current plastic packaging warrant new biodegradable packaging. To this end, cellulosic residue from agricultural processing byproducts is suitable due to its renewability and sustainability. Herein, soyhulls cellulosic residue was extracted, solubilized in ZnCl2 solution, and crosslinked with calcium ions and glycerol to prepare biodegradable films. The film combination was optimized using Box Behnken Design and film properties were characterized. The optimized film is translucent and exhibits tensile strength, elongation at break, water vapor permeability, hydrophobicity, and IC50 of 6.3 ± 0.6 MPa, 30.2 ± 0.9%, 0.9 ± 0.3 × 10-10 gm-1 s-1 Pa-1, 72.6°, and 0.11 ± 0.1 g/mL, respectively. The water absorption kinetics follow the Peleg model and biodegrade within 25 days at 24% soil moisture. The film extends the shelf life of raspberries by 6 more days compared to polystyrene film. Overall, the value-added soyhull cellulosic films are advantageous in minimizing post-harvest loss and plastic-related issues, emphasizing the principles of the circular bioeconomy.
Asunto(s)
Antioxidantes , Celulosa , Embalaje de Alimentos , Embalaje de Alimentos/instrumentación , Celulosa/química , Antioxidantes/química , Rubus/química , Resistencia a la Tracción , Glycine max/química , Permeabilidad , Frutas/química , Almacenamiento de Alimentos , Rayos Ultravioleta , Interacciones Hidrofóbicas e HidrofílicasRESUMEN
The adherence of foodborne microorganisms threatens human health, necessitating the development of antibacterial food packaging films. In this study, the antibacterial agent carvacrol (CV), hindered by its high volatility and intense aromatic odor, was encapsulated within the photosensitive metal-organic frameworks (MOFs) material PCN-224 (loading rate 50%). Subsequently, the microfluidic-blow-spinning (MBS) technique was employed for the rapid fabrication of CV@PCN-224/polycaprolactone (PCL)/chitosan (CS) nanofiber films. The incorporation of CV@PCN-224 NPs enhances the nanofiber films' thermal stability and mechanical properties and improves the water vapor permeability while maintaining the sustained release of CV over an extended period and good biocompatibility. Due to the simultaneous loading of antibacterial agent (CV) and photosensitive agent (PCN-224), the CV@PCN-224/PCL/CS films exhibited good synergistic antibacterial functionality, as demonstrated by effective inhibition against both E. coli and S. aureus. All results show the vast potential of the prepared nanofiber films in antibacterial food packaging.
Asunto(s)
Antibacterianos , Cimenos , Escherichia coli , Embalaje de Alimentos , Estructuras Metalorgánicas , Nanofibras , Staphylococcus aureus , Embalaje de Alimentos/instrumentación , Cimenos/química , Cimenos/farmacología , Nanofibras/química , Antibacterianos/farmacología , Antibacterianos/química , Escherichia coli/efectos de los fármacos , Estructuras Metalorgánicas/química , Estructuras Metalorgánicas/farmacología , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Porfirinas/química , Porfirinas/farmacología , Microfluídica , Pruebas de Sensibilidad MicrobianaRESUMEN
Food spoilage caused by pathogens pose great threat to food safety and human health. Plastarch-based packaging films with antibacterial activities provide an effective way to control foodborne pathogens. In this study, microbial fermentation dominated by yeast was used for the first time to increase the antibacterial activity of Adina rubella extract (ARE). The best antimicrobial effect of ARE was observed by fermentation for 9 days. The minimum inhibitory concentration of ARE against Listeria monocytogenes was 3.125 mg/mL. ARE destroyed the structure of the cell wall, increased the permeability of the cell membrane, led to the leakage of nucleic acids, and induced the change of ROS level, which caused cell death of Listeria monocytogenes. ARE-based biodegradable films were prepared and their performance in pork packaging application was evaluated. The films showed effective antimicrobial properties and showed great potential for the development of safe and sustainable food packaging films.
Asunto(s)
Antibacterianos , Fermentación , Embalaje de Alimentos , Listeria monocytogenes , Extractos Vegetales , Embalaje de Alimentos/instrumentación , Antibacterianos/farmacología , Antibacterianos/química , Listeria monocytogenes/efectos de los fármacos , Listeria monocytogenes/crecimiento & desarrollo , Extractos Vegetales/farmacología , Extractos Vegetales/química , Pruebas de Sensibilidad Microbiana , Animales , Arecaceae/química , PorcinosRESUMEN
A double-layer film was developed with tannic acid (TA) co-pigmented purple potato anthocyanin extract (PAE)-agar as the inner layer, and K-carrageenan-oregano essential oil Pickering emulsion (OPE)/silver nanoparticles (TA-AgNPs) as the outer layer. Molecular docking and FT-IR results elucidated that intermolecular hydrogen bond was the main interaction between components in the agar-carrageenan matrix, with TA and PAE contributing to intensified anthocyanin color through π-π stacking. The incorporation of OPE/TA-AgNPs enhanced the film's hydrophobicity (WCA > 100°) and UV-vis barrier (close to 0% at 200-320 nm, effectively impeding UVA, UVB, and UVC) properties and exhibited outstanding antioxidant (DPPH scavenging rate > 88%) and antimicrobial activities. This film showed a significant color change in the pH range of 2-12 (from pink to yellow) and a considerable sensitivity to volatile amines within 2 min. The films effectively alleviated beef spoilage (extending the shelf life of beef for 1d) and reflected the freshness of beef during storage. Additionally, the digital color information of the film was obtained by a smartphone combined with RGB values analysis to quantify the freshness of beef rapidly. Therefore, this study expands the application of food packaging films with freshness preservation and monitoring in the field of animal-derived food.
Asunto(s)
Antocianinas , Embalaje de Alimentos , Conservación de Alimentos , Gelatina , Nanopartículas del Metal , Plata , Taninos , Taninos/química , Taninos/farmacología , Animales , Antocianinas/química , Antocianinas/farmacología , Plata/química , Plata/farmacología , Nanopartículas del Metal/química , Bovinos , Embalaje de Alimentos/instrumentación , Gelatina/química , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Carne Roja/análisis , Antioxidantes/química , Antioxidantes/farmacología , PolifenolesRESUMEN
Chitosan, as a kind of naturally occurring green and degradable material for the preservation of perishable foods, was investigated in this study with the objective of enhancing its preservation performances. Herein, lignin was modified using the solvent fractionation method (modified lignin, ML, including ML1-ML3), while natural clinoptilolite zeolite was modified using the alkali modification method (modified clinoptilolite zeolite, MCZ, including MCZ1-MCZ5). After optimizing the conditions, it was discovered that incorporating both ML3 and MCZ3 into pure chitosan-based membranes might be conducive to fabricate chitosan-based composite membranes for the preservation of perishable foods. As-prepared composite membranes possessed better visible light transmittance, antioxidant activity, and carbon dioxide/oxygen selectivity, resulting in improved preservation effects on the model perishable foods such as bananas, cherry tomatoes, and cheeses. These findings might indicate promising applications for chitosan-based composite membranes with modified lignin and zeolite in the field of eco-friendly degradable materials for the preservation of perishable foods.
Asunto(s)
Quitosano , Conservación de Alimentos , Lignina , Zeolitas , Quitosano/química , Zeolitas/química , Lignina/química , Conservación de Alimentos/métodos , Conservación de Alimentos/instrumentación , Tecnología Química Verde , Queso/análisis , Antioxidantes/química , Solanum lycopersicum/química , Embalaje de Alimentos/instrumentaciónRESUMEN
Attenuating the moisture sensitivity of hydrophilic protein/polysaccharide-based films without impairing other properties remains a challenge. Fatty acid dispersed in Pickering emulsion was proposed to overcome such issue. An increase in fatty acid chain length slightly reduced the water vapor permeability (WVP) of emulsion films. As the number of fatty acid double bonds increased from 0 to 1, the WVP of emulsion films was significantly decreased by 14.02% while mechanical properties were significantly enhanced. More hydrogen bonds and stronger electrostatic interactions in the presence of fatty acids were observed by molecular dynamics simulation. The weight loss of bananas coated with oleic acid-incorporated film-forming emulsion was 6.81% lower than that of uncoated group after 4 days, and the corresponding film was more effective to delay oil oxidation than the commercial polypropylene film, indicating that the film is a promising alternative to food coating and packaging material.
Asunto(s)
Alginatos , Ácidos Grasos , Embalaje de Alimentos , Musa , Oryza , Permeabilidad , Proteínas de Plantas , Agua , Embalaje de Alimentos/instrumentación , Musa/química , Oryza/química , Agua/química , Alginatos/química , Proteínas de Plantas/química , Ácidos Grasos/química , Conservación de Alimentos/métodos , Conservación de Alimentos/instrumentación , Vapor , Aceites de Plantas/química , Emulsiones/químicaRESUMEN
The exceptional biodegradability and active biological functions of bio-based packaging materials have attracted increasing interest. In this study, a bioplastic film was developed by introducing simultaneously polyphenols (tea polyphenols, TPs) and peptides (nisin) into a soy protein isolate/sodium alginate (SPI/SA) based film-forming matrix. The research results revealed that the dynamic coordinated interaction between TPs and nisin enhanced mechanical properties, UV-resistance, and thermal stability of bioplastic films. Furthermore, the bioplastic film exhibited antibacterial activity and antioxidant properties. Significantly, biofilm growth of Staphylococcus aureus treated with TPs-5/Nisin-5 bioplastic film was inhibited by 91.12% compared to the blank group. The shelf life of beef with TPs-5/Nisin-5 bioplastic film was prolonged by 2 days because of the synergistic effect of TPs and nisin. Additionally, the bioplastic film biodegraded in the natural environment about 21 days. This environmentally friendly regeneration strategy and the integration of advantageous functions provided ideas for the development of active food packaging.
Asunto(s)
Antibacterianos , Antioxidantes , Embalaje de Alimentos , Nisina , Polifenoles , Staphylococcus aureus , Polifenoles/química , Polifenoles/farmacología , Antibacterianos/farmacología , Antibacterianos/química , Antioxidantes/química , Antioxidantes/farmacología , Embalaje de Alimentos/instrumentación , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Nisina/farmacología , Nisina/química , Péptidos/química , Péptidos/farmacología , Rayos Ultravioleta , Extractos Vegetales/química , Extractos Vegetales/farmacología , Biopelículas/efectos de los fármacos , Animales , Bovinos , Plásticos Biodegradables/química , Plásticos Biodegradables/farmacología , Sinergismo Farmacológico , Té/químicaRESUMEN
This study explores the potential of Curcuma longa byproducts, called Curcuminoid removed turmeric oleoresin (CRTO), to extend the shelf life of peanut butter. CRTO, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional benefits. Results demonstrated that CRTO oil and curcuminoids effectively prolonged peanut butter shelf life by delaying rancidity. The study also compared results using oxygen scavenger film (OSF) packaging. Over time, water activity and oil separation increased, but CRTO oil and OSF helped to mitigate these effects. Sensory evaluations favored CRTO oil and curcuminoids, while microbial analysis confirmed safety of both the control and OSF samples for six months at 27 °C and 65% RH, and for four months at 37 °C and 95% RH. This study proposes a natural and sustainable method for extending peanut butter shelf life while enriching it with curcuminoids, with significant implications for the food industry.
Asunto(s)
Arachis , Curcuma , Almacenamiento de Alimentos , Extractos Vegetales , Gusto , Curcuma/química , Arachis/química , Extractos Vegetales/química , Humanos , Conservantes de Alimentos/farmacología , Conservantes de Alimentos/análisis , Conservantes de Alimentos/química , Conservación de Alimentos/métodos , Embalaje de Alimentos/instrumentaciónRESUMEN
In this study, a UV-cured collagen-based film (C-P-H film) with high mechanical strength and antimicrobial properties was developed by riboflavin-mediated ultraviolet irradiation of collagen solution containing histidine-modified ε-polylysine. Fourier transform infrared analysis indicated that covalent cross-linking was formed between the collagen molecule and the histidine-grafted ε-polylysine. Compared with the pure collagen film, the C-P-H film containing 5 wt% histidine-modified ε-polylysine showed higher tensile strength (145.98 MPa), higher thermal denaturation temperature (76.5 °C), lower water vapor permeability (5.54 × 10-11 g m-1 s-1 Pa) and excellent antimicrobial activities against Escherichia coli and Staphylococcus aureus. In addition, the wrapping of the C-P-H film effectively inhibited bacterial growth of pork during storage time, successfully prolonging the shelf-life of pork by approximately 4 days compared to that of plastic wrap. These results suggested that collagen-based film grafted with histidine-modified ε-polylysine via riboflavin-mediated ultraviolet irradiation process had a great potential for pork preservation.
Asunto(s)
Colágeno , Escherichia coli , Embalaje de Alimentos , Conservación de Alimentos , Polilisina , Riboflavina , Staphylococcus aureus , Rayos Ultravioleta , Riboflavina/química , Riboflavina/farmacología , Animales , Colágeno/química , Colágeno/farmacología , Polilisina/química , Polilisina/farmacología , Escherichia coli/efectos de los fármacos , Escherichia coli/crecimiento & desarrollo , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Porcinos , Embalaje de Alimentos/instrumentación , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Resistencia a la Tracción , Antibacterianos/farmacología , Antibacterianos/química , Antiinfecciosos/farmacología , Antiinfecciosos/químicaRESUMEN
Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.
Asunto(s)
Antocianinas , Carboximetilcelulosa de Sodio , Ácido Cítrico , Color , Embalaje de Alimentos , Polisacáridos Bacterianos , Polisacáridos Bacterianos/química , Bovinos , Antocianinas/química , Carboximetilcelulosa de Sodio/química , Animales , Ácido Cítrico/química , Embalaje de Alimentos/instrumentación , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Ribes/química , Carne/análisis , Concentración de Iones de HidrógenoRESUMEN
In this study, a promising active food-packaging film of Gelatin/polyvinyl alcohol (GEL/PVA) integrated with doubly stabilized clove essential oil chitosome nanoparticles (CNP) was developed to maintain the freshness of marinated steaks. Results from the XRD and SEM experiments indicated excellent compatibility between the CNP and GEL/PVA matrix. Additionally, CNP was found to introduce more free hydroxyl groups, enhance the water retention and surface wettability of the CNP-GEL/PVA (C-G/P) film, and significantly reduce the swelling index from 963.78% to 495.11% (p < 0.05). Notably, the highest tensile strength and elongation at break (53.745 MPa and 46.536%, respectively) were achieved with the addition of 30% (v/v, based on the volume of gelatin) CNP; UVC was fully absorbed with 40% CNP; and films containing 60% CNP showed optimal inhibition of both Staphylococcus aureus and Escherichia coil, extending the shelf life of marinated steak from 3 to 7 days.
Asunto(s)
Aceite de Clavo , Embalaje de Alimentos , Gelatina , Alcohol Polivinílico , Staphylococcus aureus , Alcohol Polivinílico/química , Gelatina/química , Embalaje de Alimentos/instrumentación , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/crecimiento & desarrollo , Aceite de Clavo/química , Aceite de Clavo/farmacología , Antibacterianos/química , Antibacterianos/farmacología , Animales , Aceites Volátiles/química , Escherichia coli/efectos de los fármacos , Escherichia coli/química , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Resistencia a la Tracción , Nanopartículas/química , Porcinos , Syzygium/químicaRESUMEN
The effects of adsorption behavior and assembly mechanism of proteins and lipids at the interface on the formation of yuba films were investigated. The thickness of yuba films increased rapidly from nano to micro scale within minutes according to the scanning electron microscopy (SEM) images. The confocal laser scanning microscope (CLSM), SEM images, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the formation of protein aggregates (40-100 nm) was an essential requirement for the development of yuba. Meanwhile, a relatively loose spatial structure was formed by protein aggregates under the influence of water vapor. This structure served as the foundation for incorporating lipids. Interfacial adsorption kinetics indicated that increasing the concentration (from 3 to 9 mg/mL) of protein aggregates enhanced the rearrangement rate. This finding demonstrated that the variations of interfacial protein aggregate concentration were a crucial factor leading to the non-linear growth of film thickness.
Asunto(s)
Agregado de Proteínas , Adsorción , Cinética , Embalaje de Alimentos/instrumentación , Propiedades de Superficie , Lípidos/química , Proteínas/químicaRESUMEN
This work utilizes a handheld electrospinning device to prepare a novel nanofibrous composite membrane in situ for packaging freshness. It can realize pick-and-pack and is easy to operate. The nanofibrous membrane is based on PVB as the matrix material, adding Camellia oil (CO) and ZnO-TiO2 composite nanoparticles (ZT) as the active material. The antimicrobial property of the CO and the photocatalytic activity of the nanoparticles give the material good antimicrobial and ethylene degradation functions. Meanwhile, this nanofibrous membrane has good mechanical properties, suitable moisture permeability and good optical properties. The nanofibrous membrane are suitable for both climacteric and non- climacteric fruits. Its use as a cling film extends the shelf life of strawberries by 4 days and significantly slows the ripening of small tomatoes. Therefore, this nanofibrous membrane has great potential for application in the field of fruit preservation.
Asunto(s)
Antibacterianos , Etilenos , Embalaje de Alimentos , Conservación de Alimentos , Frutas , Nanofibras , Aceites de Plantas , Titanio , Óxido de Zinc , Titanio/química , Titanio/farmacología , Frutas/química , Conservación de Alimentos/instrumentación , Conservación de Alimentos/métodos , Etilenos/química , Etilenos/farmacología , Antibacterianos/farmacología , Antibacterianos/química , Embalaje de Alimentos/instrumentación , Aceites de Plantas/química , Aceites de Plantas/farmacología , Óxido de Zinc/química , Óxido de Zinc/farmacología , Nanofibras/química , Fragaria/química , Solanum lycopersicum/químicaRESUMEN
Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mackerel on the mechanical (PHSSM), morphological, optical, thermal, and antioxidant properties, as well as the degradability of biodegradable films. Four treatments were produced, varying the concentrations of PHSSM: C (control, without PHSSM), T4 (with 0.4% PHSSM), T8 (with 0.8% PHSSM), and T12 (with 1.2% PHSSM). These films were based on myofibrillar proteins from fish by-products and pectin extracted from yellow passion fruit. The incorporation of PHSSM led to enhanced barrier properties, resulting in a proportional reduction in water vapor permeability compared to the control film. However, high PHSSM levels (>0.8%) compromised film homogeneity and increased fracture susceptibility. Tensile strength remained unaffected (p > 0.05). PHSSM-enriched films exhibited reduced transparency and lightness, regardless of PHSSM concentration. The addition of PHSSM imparted a darker, reddish-yellow hue to the films, indicative of heightened visible light barrier properties. Moreover, increased PHSSM content (0.8% and 1.2%) appeared to accelerate film degradation in soil. Fourier transform infrared spectroscopy confirmed the presence of pectin-protein complexes in the films, with no discernible differences among the treated samples in the spectra. Incorporating PHSSM also enhanced film crystallinity and thermal resistance. Furthermore, an improvement in the antioxidant activity of the films was observed with PHSSM addition, dependent on concentration. The T8 emerged as the promising candidate for developing active primary packaging suitable for oxidation-sensitive foods.
Asunto(s)
Embalaje de Alimentos , Hidrolisados de Proteína , Embalaje de Alimentos/instrumentación , Hidrolisados de Proteína/química , Animales , Perciformes/metabolismo , Resistencia a la Tracción , Proteínas de Peces/química , Antioxidantes/química , Permeabilidad , Miofibrillas/química , Proteínas Musculares/químicaRESUMEN
In this paper, wood cell walls were simultaneously roughened, carboxylated, and bleached via NaOH/H2O2 treatment and roughened-poplar film (RPF) was obtained. Compared with the untreated film, the carboxyl group content increased 8 times to 1.92 mmol/g, and the pore growth rate reached 11.24%. Afterwards, a pH-indicator wood film (CTA-RPF) was prepared by self-adsorption of anthocyanins on RPF. It rapidly changed from purple to green within 7 s in 0.25 mL of ammonia at 53% RH and the initial color could restore in the air. When anthocyanins adsorption capacity reached 1.95 mg/g, only 0.36 cm2 of the film could accurately indicate the quality change of 300 g pork. Currently, CTA-RPF is the smallest smart film that can track the maximum mass of pork after comparing with other researches, therefore, promising to be used as a smart indicator label to track the freshness of pork in real market circulation.
Asunto(s)
Antocianinas , Pared Celular , Madera , Antocianinas/química , Madera/química , Adsorción , Pared Celular/química , Animales , Porcinos , Embalaje de Alimentos/instrumentación , Color , Concentración de Iones de HidrógenoRESUMEN
A new antibacterial film was constructed to combat the severe spoilage of fruits and vegetables caused by microorganisms. Specifically, photoresponsive cinnamaldehyde-tanniciron acetate nanospheres (CTF NPs) were prepared using ultrasonic-triggered irreversible equilibrium self-assembly and ionic cross-linking co-driven processes and were integrated into the matrix of κ-carrageenan (KC) (CTF-KC films) as functional fillers. The CTF0.4-KC film (KC film doped with 0.4 mg/mL CTF NPs) showed a 99.99% bactericidal rate against both E. coli and S. aureus, extended the storage period of cherry tomatoes from 20 to 32 days. The introduction of CTF enhanced the barrier, thermal stability, and mechanical strength properties, albeit with a slight compromise on transparency. Furthermore, the biosafety of the CTF0.4-KC film was confirmed through hemolysis and cytotoxicity tests. Together, the aforementioned results demonstrated the outstanding antibacterial and fresh-keeping properties of CTF0.4-KC. These desirable properties highlight the potential use of CTF0.4-KC films in food preservation applications.