Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(3)
Опубликована: Май 1, 2025
ABSTRACT
Exposure
of
foods
to
ultraviolet
(UV)
radiation
during
processing,
storage,
and
retail
display
can
result
in
quality
deterioration,
reduced
shelf
life
nutritional
value,
potential
food
safety
issues.
The
use
UV‐blocking
packaging
is
an
effective
strategy
minimize
these
harmful
effects.
Carbon
dots
(CDs)
are
a
class
carbon‐based
nanomaterials
that
have
emerged
as
promising
candidates
for
enhancing
the
performance
biopolymer‐based
films
coatings.
Their
unique
advantages
excellent
UV
absorption
ability
combined
with
their
low
toxicity,
biocompatibility,
facile
production
from
sustainable
precursors
make
CDs
superior
alternatives
traditional
agents.
Incorporating
into
biopolymers
significantly
enhance
protection
without
compromising
transparency
packaging,
thereby
maintaining
visual
appeal
packaged
product.
In
addition
protection,
confer
multifunctionality
systems
by
imparting
antioxidant,
antimicrobial,
pH‐responsive
properties,
meeting
demand
intelligent
solutions.
These
advancements
not
only
protect
photodegradation
but
also
address
broader
issues
through
active
responsive
functions.
This
review
provides
in‐depth
exploration
role
agents
packaging.
It
highlights
mechanisms
action,
they
offer
over
conventional
materials,
contribution
development
multifunctional
eco‐friendly
systems.
Foods,
Год журнала:
2024,
Номер
13(10), С. 1529 - 1529
Опубликована: Май 14, 2024
Over
the
last
decades,
a
significant
rise
in
fruit
consumption
has
been
noticed
as
they
contain
numerous
nutritional
components,
which
led
to
production
globally.
However,
fruits
are
highly
liable
spoilage
nature
and
remain
vulnerable
losses
during
storage
preservation
stages.
Therefore,
it
is
crucial
enhance
life
safeness
of
for
consumers.
To
keep
up
grade
prolong
duration,
various
techniques
employed
food
sector.
Among
these,
biopolymer
coatings
have
gained
widespread
acceptance
due
their
improved
characteristics
ideal
substitution
synthetic
polymer
coatings.
As
there
concern
regarding
safety
consumers
sustainability,
edible
become
selective
nurturing
quality
preventing
decay.
The
application
polysaccharide-based
offers
versatile
solution
prevent
passage
moisture,
gases,
pathogens,
considered
major
threats
deterioration.
Different
polysaccharide
substances
such
chitin,
pectin,
carrageenan,
cellulose,
starch,
etc.,
extensively
used
preparing
wide
array
fruits.
implementation
provides
better
mango,
strawberry,
pineapple,
apple,
etc.
Furthermore,
inclusion
functional
ingredients,
including
polyphenols,
natural
antioxidants,
antimicrobials,
bio-nanomaterials,
into
coating
matrix
adds
nutritional,
functional,
sensory
attributes
blending
essential
oil
active
agents
prevents
growth
food-borne
pathogens
enhances
also
improving
strawberries
mangoes.
This
paper
aims
provide
collective
data
utilization
concerning
advancements
preservation.
Foods,
Год журнала:
2025,
Номер
14(2), С. 204 - 204
Опубликована: Янв. 10, 2025
In
order
to
establish
the
differences
in
packaging
containing
various
essential
oils,
polylactide
(PLA)-based
polymeric
films
incorporating
poly(ethylene
glycol)
(PEG),
clove
(C),
grapefruit
(G),
rosemary
(R),
and
tea
tree
(T)
oils
were
obtained
subsequently
analyzed.
addition
examining
structure
morphology,
polymer
underwent
analyses
that
are
particularly
important
with
regard
contact
food.
Mechanical
antioxidant
properties,
water
vapor
transmission
rate
(WVTR),
analysis
of
barrier
properties
against
ultraviolet
(UV)
radiation,
as
well
migration
ingredients
into
food
simulants
such
10%
v/v
solutions
ethanol,
3%
w/v
acetic
acid
solution,
isooctane,
among
critical
studies
conducted.
A
comparison
materials
allowed
us
incorporation
significantly
increases
elongation
at
break
enhances
UV
properties.
case
oil
oil,
a
reduction
WVTR
about
1
g/m2/h
was
observed.
The
present
filled
solution
did
not
exceed
10
mg/kg,
which
is
an
acceptable
value
according
European
Union
restrictions.
Taking
account
all
studied
it
should
be
stressed
most
promising
material
film
oil.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 1 - 20
Опубликована: Март 9, 2025
In
the
process
of
storage
and
processing,
food
will
be
affected
by
external
environment
reduce
its
quality,
such
as
light,
water,
oxygen,
microorganisms,
etc.
Barrier
packaging
is
needed
to
shield
adverse
effects
environment.
Polysaccharide
macromolecules
are
rich
in
active
sites,
which
gives
them
designable
properties,
therefore
have
been
widely
studied
researchers
field
barrier
films.
view
previous
researchers,
this
paper
reviews
recent
progress
polysaccharide-based
composite
films
(cellulose,
starch,
chitosan,
xylan,
sodium
alginate,
agar,
pullulan
etc.).
Firstly,
summarizes
analyzes
types
principle,
then
focuses
on
various
materials,
from
design,
preparation,
performance
application,
strengths
weaknesses
polysaccharides
synergism
with
other
substances
improve
properties
The
aims
at
exploring
application
value
biomass
high-barrier
film
materials
providing
theoretical
references
for
further
research
film.
Results in Engineering,
Год журнала:
2024,
Номер
23, С. 102448 - 102448
Опубликована: Июнь 24, 2024
The
study
aims
to
generate
and
characterize
a
bio-nanocomposite
film
derived
from
sweet
potato
starch
Moringa
oleifera
leaf
extract
carbon
quantum
dots
(CQDs)
Arabica
coffee
grounds
employing
the
solvent
casting
method.
effect
of
various
concentrations
CQDs
(0–400
ppm)
was
investigated
on
physicochemical
properties,
UV-barrier,
antioxidant
biodegradability
bionanocomposite
(BNC)
films.
morphological
surface
examined
using
scanning
electron
microscopy
(SEM).
Thermogravimetric
analysis
(TGA)
differential
calorimetry
(DSC)
were
performed
evaluate
thermal
stability
samples.
Mechanical
including
tensile
strength
(TS)
elongation
at
break
(EB),
also
assessed.
results
show
that
incorporation
with
starch-based
biofilms
had
remarkable
impact
properties
BNC.
SEM
images
confirm
homogeneous
structure
films
slight
granulations.
Colorimetric
indicates
increase
in
color
difference
BNCs
as
concentration
varied.
BNC100
formulation
confirmed
batter
opacity,
transparency,
UV-barrier
while
BNC50
possessed
significant
improvement
tensile,
well
substantial
melting
point.
FTIR
XRD
proper
chemical
interactions
among
components
within
polymeric
BNC
film.
In
addition,
CQD
integration
has
steadily
enhanced
fabricated
have
demonstrated
better
quality
terms
optical
physical
thermomechanical
biodegradation
rate,
behavior
suggest
film's
application
food
packaging
or
other
relevant
fields.
