Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives

Trends in Food Science & Technology, Год журнала: 2020, Номер 97, С. 196 - 209

Опубликована: Янв. 9, 2020

Demand for healthy and safe food with minimal use of synthetic inputs (including preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted evaluate various bio-based as alternatives plastic packaging. Chitin its deacetylated derivative, chitosan, primarily a by-product crustacean, fish seafood processing handling. Chitosan possesses antimicrobial activities film forming property, making them attractive biopolymers packaging preservation applications applied through spraying, dipping, coating, or wrapping by films. This comprehensive review contemporary research focuses on chitosan based nanocomposites in area preservation. It includes different properties functionalities blends their fabrication techniques, shelf life extension fruits, vegetables, meat products. an alternative plastics due biodegradability, activity, properties. Incorporation nanomaterials into food-packaging systems can prevent growth spoilage pathogenic microorganisms, improve quality safety, extend shelf-life food. has reported that chitosan-based films coatings treatments resulted fresh produce, products, bread, dairy products such cheese which highlighted.

Язык: Английский

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Antimicrobial bio-nanocomposites and their potential applications in food packaging

Food Control, Год журнала: 2020, Номер 112, С. 107086 - 107086

Опубликована: Янв. 2, 2020

Язык: Английский

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Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Foods, Год журнала: 2020, Номер 9(10), С. 1438 - 1438

Опубликована: Окт. 11, 2020

This review presents a perspective on the research trends and solutions from recent years in domain of antimicrobial packaging materials. The antibacterial, antifungal, antioxidant activities can be induced by main polymer used for or addition various components natural agents (bacteriocins, essential oils, extracts, etc.) to synthetic agents, both organic inorganic (Ag, ZnO, TiO

Язык: Английский

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Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review

Trends in Food Science & Technology, Год журнала: 2021, Номер 115, С. 461 - 485

Опубликована: Июнь 25, 2021

Язык: Английский

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Antiviral surfaces and coatings and their mechanisms of action

Communications Materials, Год журнала: 2021, Номер 2(1)

Опубликована: Май 28, 2021

Abstract Viral infections are a serious health challenge, and the COVID-19 pandemic has increased demand for antiviral measures treatments clean surfaces, especially in public places. Here, we review range of natural synthetic surface materials coatings with properties, including metals, polymers biopolymers, graphene antimicrobial peptides, their underpinning mechanisms. We also discuss physico-chemical properties surfaces which influence virus attachment persistence on surfaces. Finally, an overview is given current practices applications virucidal consumer products, personal protective equipment, healthcare settings.

Язык: Английский

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Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review

Trends in Food Science & Technology, Год журнала: 2020, Номер 106, С. 298 - 311

Опубликована: Окт. 11, 2020

The consumer demand for food that is minimally processed and does not include artificial additives makes it necessary to look new natural sources of preservatives active packaging extends the shelf-life products. Protein hydrolysates biologically peptides isolated from proteins, due their antioxidant antimicrobial activity, can be used as preservatives. In addition, possible them in materials ingredients. this paper, possibilities using protein biopeptides are characterized ingredients extending by adding directly products, or biodegradable edible packaging. full implementation bioactive hydrolysate postponed some challenges such low chemical stability, bitter taste short-term effectiveness. Encapsulation, which also discussed work, could help overcome these limitations. It has been found added already small doses, mostly inhibit fat oxidation growth microorganisms. Edible with have shown effectiveness inhibiting pathogenic microorganisms lipid oxidation, improving safety. several studies, significant changes indicated mechanical properties surface morphology films addition peptides. Nonetheless, direction depends on type incorporated hydrolysates. a promising alternative synthetic biopolymer films. However, further research should carried out, focusing search compounds assessing

Язык: Английский

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Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Frontiers in Sustainable Food Systems, Год журнала: 2021, Номер 5

Опубликована: Апрель 29, 2021

Food packaging has a crucial function in the modern food industry. New technologies seek to meet consumers and industrial's demands. Changes related production, sale practices consumers' lifestyles, along with environmental awareness advance new areas of knowledge (such as nanotechnology or biotechnology), act driving forces develop smart packages that can extend shelf-life, keeping supervising their innocuousness quality also taking care environment. This review describes main concepts types active intelligent packaging, focusing on recent progress trends using biodegradable biobased polymers. Numerous studies show great possibilities these materials. Future research needs focus some important aspects such scale-up, costs, regulatory aspects, acceptance, make systems commercially viable.

Язык: Английский

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Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry

Food Research International, Год журнала: 2020, Номер 134, С. 109214 - 109214

Опубликована: Апрель 6, 2020

Язык: Английский

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Fabrication of PVA polymer films with improved antibacterial activity by fine-tuning via organic acids for food packaging applications

Applied Water Science, Год журнала: 2020, Номер 10(4)

Опубликована: Март 30, 2020

Abstract In this study, organic acids were used as cross-linker with polyvinyl alcohol (PVA) films prepared by a solution-casting method for food packing applications. The effect of incorporating three different acids, i.e., malic acid (MA), tartaric (TA), and lactic (LA), on the physicochemical biological properties PVA was explored in detail. crystalline phase, optical absorption, functional groups examined via UV–Vis Fourier transform infrared spectroscopy. Thermal, microstructural, surface investigations conducted thermogravimetric analysis scanning electron microscopy, antibacterial activity evaluated. topography roughness found to have strong bactericidal films, confirmed atomic force microscopy. Among considered PVA/LA exhibited highest bacterial inhibition, which largely due its capacity modify local pH alter permeability microbial layer disrupting bacteria–substrate interaction. general, composite film attractive can be packaging material low environmental impact based alcohol.

Язык: Английский

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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food

Processes, Год журнала: 2023, Номер 11(2), С. 590 - 590

Опубликована: Фев. 15, 2023

Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally foods prone to growth of harmful microbes, compromising quality safety. As a result, need improved shelf life protection against foodborne diseases alongside consumer preference with no or lesser synthetic additives foster development innovative technologies such as antimicrobial packaging. It is form active that can release substances suppress activities specific microorganisms, thereby improving during long-term storage. However, continues be very challenging technology. This study highlights concepts, providing different used in We review various types systems. Emphasis given effectiveness applications, including fresh fruit vegetables meat dairy products. For packaging, several approaches have been used, use sachets inside films, coatings incorporating agents. Due their activity capacity extend life, regulate inhibit microorganisms ultimately reduce potential risk health hazards, natural agents gaining significant importance attention developing Selecting best system particular product depends on its nature, desired storage requirements, legal considerations. The current expected contribute research also serves good reference innovation information.

Язык: Английский

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