Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film.

Here, we prepared ionically crosslinked films using pectin extracted from agro-wastes, specifically ambarella peels (AFP) and jackfruit seed slimy sheath (JFS). Physiochemical properties of pectins, including moisture content, molecular weight (Mw), degree of esterification (DE), and galacturonic acid (GA), were analyzed. Optimal extraction was determined, i.e., citric acid concentration 0.3 M, time 60 min, solid/liquid ratio 1:25, and temperature 90 °C for AFP or 85 °C for JFS. Pectin yields under these conditions were 29.67 % ± 0.35 % and 29.93 ± 0.49 %, respectively. AFP pectin revealed Mw, DE, and GA values of 533.20 kDa, 67.08 % ± 0.68 %, and 75.39 ± 0.82 %, while JFS pectin exhibited values of 859.94 kDa, 63.04 % ± 0.47 %, and 78.63 % ± 0.71 %, respectively. The pectin films crosslinked with Ca2+, Cu2+, Fe3+, or Zn2+ exhibited enhanced tensile strength and Young's modulus, along with reduced elongation at break, moisture content, water solubility, water vapor permeability, and oxygen permeability. Structural analyses indicated metal ions were effectively crosslinked with carboxyl groups of pectin. Notably, the Cu2+-crosslinked film demonstrated superior water resistance, mechanical properties, and exhibited the highest antioxidant and antibacterial activities among all tested films. Therefore, the pectin films represent a promising avenue to produce eco-friendly food packaging materials with excellent properties.

Recent advances in modified starch based biodegradable food packaging: A review.

This study reviews the importance of resistant starch (RS) as the polymer of choice for biodegradable food packaging and highlights the RS types and modification methods for developing RS from native starch (NS). NS is used in packaging because of its vast availability, low cost and film forming capacity. However, application of starch is restricted due to its high moisture sensitivity and hydrophilic nature. The modification of NS into RS improves the film forming characteristics and extends the applications of starch into the formulation of packaging. The starch is blended with other bio-based polymers such as guar, konjac glucomannan, carrageenan, chitosan, xanthan gum and gelatin as well as active ingredients such as nanoparticles (NPs), plant extracts and essential oils to develop hybrid biodegradable packaging with reduced water vapor permeability (WVP), low gas transmission, enhanced antimicrobial activity and mechanical properties. Hybrid RS based active packaging is well known for its better film forming properties, crystalline structures, enhanced tensile strength, water resistance and thermal properties. This review concludes that RS, due to its better film forming ability and stability, can be utilized as polymer of choice in the formulation of biodegradable packaging.

Essential oil-loaded biopolymeric particles on food industry and packaging: A review.

Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal plants. They are widely accepted in food packaging due to their bioactive components, which exhibit remarkable antioxidant and antimicrobial properties against various pathogenic and food spoilage microorganisms. However, the functional efficacy of EOs is hindered by the high volatility of their bioactive compounds, leading to rapid release. Combining biopolymers with EOs forms a complex network within the polymeric matrix, reducing the volatility of EOs, controlling their release, and enhancing thermal and mechanical stability, favoring their application in food packaging or processing industries. This study presents a comprehensive overview of techniques used to encapsulate EOs, the natural polymers employed to load EOs, and the functional properties of EOs-loaded biopolymeric particles, along with their potential antioxidant and antimicrobial benefits. Additionally, a thorough discussion is provided on the widespread application of EOs-loaded biopolymers in the food industries. However, research on their utilization in confectionery processing, such as biscuits, chocolates, and others, remains limited. Further studies can be conducted to explore and expand the applications of EOs-loaded biopolymeric particles in food processing industries.

Carboxymethyl cellulose-based multifunctional film integrated with polyphenol-rich extract and carbon dots from coffee husk waste for active food packaging applications.

Sustainable carboxymethyl cellulose (CMC)-based active composite films were developed through the addition of polyphenol-rich extract from coffee husk (CHE) and carbon dots (CDs) prepared using the biowaste residue of CHE extraction. The influences of various CDs contents on the physicochemical and functional characteristics of composite films have been researched. The 6% (w/w) CHE and 3% (w/w) CDs were uniformly dispersed within the CMC matrix to produce a homogenous film with enhanced mechanical properties. The CMC/CHE/CDs3% film exhibited outstanding UV-light blocking, improved water and gas barriers, potent antioxidant activity with above 95% DPPH and ABTS scavenging rates, and effective antibacterial capabilities against L. monocytogenes and E. coli. The food packaging experiment demonstrated that this active composite film slowed the rotting of fresh-cut apples and extended their shelf-life to 7 days at 4 °C storage. Therefore, the obtained multifunctional film showed promise as an environmentally friendly food packaging material.

Associations of dietary intake and longitudinal measures of per- and polyfluoroalkyl substances (PFAS) in predominantly Hispanic young Adults: A multicohort study.

BACKGROUND: Per- and polyfluoroalkyl substances (PFAS) are pollutants linked to adverse health effects. Diet is an important source of PFAS exposure, yet it is unknown how diet impacts longitudinal PFAS levels. OBJECTIVE: To determine if dietary intake and food sources were associated with changes in blood PFAS concentrations among Hispanic young adults at risk of metabolic diseases. METHODS: Predominantly Hispanic young adults from the Children's Health Study who underwent two visits (CHS; n = 123) and young adults from NHANES 2013-2018 who underwent one visit (n = 604) were included. Dietary data at baseline was collected using two 24-hour dietary recalls to measure individual foods and where foods were prepared/consumed (home/restaurant/fast-food). PFAS were measured in blood at both visits in CHS and cross-sectionally in NHANES. In CHS, multiple linear regression assessed associations of baseline diet with longitudinal PFAS; in NHANES, linear regression was used. RESULTS: In CHS, all PFAS except PFDA decreased across visits (all p < 0.05). In CHS, A 1-serving higher tea intake was associated with 24.8 %, 16.17 %, and 12.6 % higher PFHxS, PFHpS, and PFNA at follow-up, respectively (all p < 0.05). A 1-serving higher pork intake was associated with 13.4 % higher PFOA at follow-up (p < 0.05). Associations were similar in NHANES, including unsweetened tea, hot dogs, and processed meats. For food sources, in CHS each 200-gram increase in home-prepared food was associated with 0.90 % and 1.6 % lower PFOS at baseline and follow-up, respectively, and in NHANES was associated with 0.9 % lower PFDA (all p < 0.05). CONCLUSION: Results suggest that beverage consumption habits and food preparation are associated with differences in PFAS levels in young adults. This highlights the importance of diet in determining PFAS exposure and the necessity of public monitoring of foods and beverages for PFAS contamination.

Active Cellulose-Based Food Packaging and Its Use on Foodstuff.

The essential role of active packaging is food quality improvement, which results in an extension of shelf life. Active packaging can also further enhance distribution from the origin point, and contributes to food waste reduction, offering greater sustainability. In this study, we introduced a new method for obtaining cellulose-based active packages, combining gamma irradiation as an eco-friendly activation process, and clove essential oil and cold-pressed rosehip seed oil as bioactive agents. Newly obtained bioactive materials were evaluated to assess their structural, hydrophobic, and morphological properties, thermal stability, and antioxidant and antimicrobial properties. The results showed that the plant oils induced their antimicrobial effects on paper, using both in vitro tests, against several bacterial strains (Gram-positive bacteria Listeria monocytogenes and Gram-negative bacteria Salmonella enteritidis and Escherichia coli), and in vivo tests, on fresh cheese curd and beef. Moreover, these oils can help control foodborne pathogens, which leads to extended shelf life.

Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films.

Researchers are addressing environmental concerns related to petroleum-based plastic packaging by exploring biopolymers from natural sources, chemical synthesis, and microbial fermentation. Despite the potential of individual biopolymers, they often exhibit limitations like low water resistance and poor mechanical properties. Blending polymers emerges as a promising strategy to overcome these challenges, creating films with enhanced performance. This review focuses on recent advancements in chitosan/polyvinyl alcohol (PVA) blend food packaging films. It covers molecular structure, properties, strategies for performance improvement, and applications in food preservation. The blend's excellent compatibility and intermolecular interactions make it a promising candidate for biodegradable films. Future research should explore large-scale thermoplastic technologies and investigate the incorporation of additives like natural extracts and nanoparticles to enhance film properties. Chitosan/PVA blend films offer a sustainable alternative to petroleum-based plastic packaging, with potential applications in practical food preservation.

Pickering emulsions of thyme oil in water using oxidized cellulose nanofibers: Towards bio-based active packaging.

The antioxidant and antimicrobial properties of thyme essential oil (TEO) are useful for active food packaging, but its poor aqueous solubility restricts its applications. This work involves anionic cellulose nanofibers (CNFs) as the sole stabilizing agent for TEO-in-water emulsions, with oil concentrations ranging from 10 mL/L to 300 mL/L. A double mechanism was proposed: the adsorption of CNFs at oil/water interfaces restricted coalescence to a limited extent, while thickening (rheological stabilization) was required to avoid the buoyance of large droplets (>10 µm). Thickening effects comprised both higher viscosity (over 0.1 Pa·s at 10 s-1) and yield stress (approximately 0.9 Pa). Dilute emulsions had good film-forming capabilities, whereas concentrated emulsions were suitable for paper coating. Regarding antimicrobial activity, CNF-stabilized TEO-in-water emulsions successfully inhibited the growth of both Gram-negative (E. coli, S. typhimurium) and Gram-positive bacteria (L. monocytogenes). As for the antioxidant properties, approximately 50 mg of paper or 3-5 mg of film per mL of food simulant D1 were required to attain 50 % inhibition in radical scavenging tests. Nonetheless, despite the stability and the active properties of these bio-based hydrocolloids, providing this antioxidant and antimicrobial activity was incompatible with maintaining the organoleptic properties of the foodstuff unaltered.

Starch biocomposites preparation by incorporating organosolv lignins from potato crop residues.

Plastic wastes accumulated due to food packaging pose environmental threats. This study proposes biopolymeric films containing lignins extracted from potato crop residues (PCR) through organosolv treatment as a green alternative to non-degradable food packaging. The isolation process yielded 43.9 wt% lignins with a recovery rate of 73.5 wt% achieved under optimum conditions at 180 °C with 50 % v/v ethanol. The extracted lignins were then incorporated into a starch matrix to create biocomposite films. ATR-FTIR analysis confirmed interactions between the starch matrix and extracted lignins, and XRD analysis showed the amorphous structure of lignins, reducing film crystallinity. The addition of 1 wt% of extracted lignins resulted in a 87 % reduction in oxygen permeability, a 25 % increase in the thermal stability of the film, and a 78 % enhancement in antioxidant. Furthermore, introducing 3 wt% lignins led to the lowest water vapor transmission rate, measuring 9.3 × 10-7 kg/s·m2. Morphological studies of the films demonstrated a homogeneous and continuous structure on both the surface and cross-sectional areas when the lignins content was below 7 wt%. These findings highlight the potential of using organosolv lignins derived from potato crop residues as a promising additive for developing eco-friendly films designed for sustainable food packaging.

Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging.

The present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (ΔE) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBA-loaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.

Development of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry.

Multi-active food packaging was prepared for strawberry fruit preservation where epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing chitosan (CS) matrix were utilized to complete LBL electrostatic self-assembly. The results showed that the physicochemical properties of the multi-active packaging were closely related to the addition of NATA and EGCG. It was found that NATA and EGCG were embedded in the CS/pectin matrix through intermolecular hydrogen bonding interactions. The CN/PE 15 % multi-active films prepared based on the spectral stacking theory formed a barrier to UV light in the outer layer, exhibited excellent NATA protection under UV light exposure conditions at different times, and provided long-lasting and sustained bacterial inhibition in the inner layer. In addition, the CN/PE 15 % multi-active packaging extended the shelf life of strawberry at room temperature compared with the control samples. In conclusion, the developed CN/PE 15 % packaging provided potential applications for multi-active food packaging materials.

Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging.

This study aimed to prepare a novel emulsion film with high stability, using soy protein-derived amyloid fibrils (SAFs) as an emulsifier incorporating clove essential oil (CEO) as the active component, and the polyvinyl alcohol (PVA) matrix to stabilize the system. The results demonstrated that SAFs can successfully stabilize CEO. Emulsion prepared by SAFS and CEO (SAC) exhibited a small droplet size and better dispersibility compared with SPI and CEO (SC) emulsion. According to FT-IR results, PVA addition increased the hydrogen bond interactions among emulsion film components, thus further reinforcing the protein matrix, increasing the tensile strength (TS) (41.18 MPa) and elongation at break (E) (121.62 %) of the films. The uniform appearance of SAC-PVA (SACP) emulsion films was confirmed by SEM images. Furthermore, SACP emulsion films show distinctive barrier properties, optical properties, and outstanding antioxidant properties. Finally, emulsion films exhibited excellent preservation of strawberries, resulting in an effective decline of the decay rate.

Effect of a Composite Alginate/Grape Pomace Extract Packaging Material for Improving Meat Storage.

The development of food packaging materials that reduce the production of plastic, preserving at the same time the quality of food, is a topic of great interest today for the scientific community. Therefore, this article aims to report the effectiveness of an eco-friendly packaging material based on alginic acid and grape pomace extract from Vitis vinifera L. (winemaking by-products) for storing red meat in a domestic refrigerator. Specifically, biogenic amines are considered "sentinels" of the putrefactive processes, and their presence was thus monitored. For this purpose, an experimental analytical protocol based on the use of solid-phase microextraction coupled with gas chromatography-mass spectrometry was developed during this work for the determination of six biogenic amines (butylamine, cadaverine, isobutylamine, isopentylamine, putrescine, and tyramine). Moreover, by combining the analytical results with those of pH and weight loss measurements, differential scanning calorimetry, and microbiological analysis, it was proved that the studied materials could be proposed as an alternative packaging material for storing foods of animal origin, thus lowering the environmental impact according to sustainability principles.

Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi A.

The growing demand for high food quality has been encouraging researchers in the food industry to apply biodegradable nanocomposites, which provide new opportunities and challenges for the advance of nanomaterials in the food industry. The objective of this study was to estimate the antibacterial activity and cytotoxicity effects of zinc oxide nanocomposite/zeolite (c/Zeo) with Aloe vera gel (AG) and its effect on the shelf life of chicken meat. The ZnONPs/Zeo was assessed using X-ray fluorescence (XRF) and field emission scanning electron microscopy (FE-SEM) analyses. The cytotoxicity effect of ZnONPs/Zeo was assessed by MTT assay. Then, the minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) of ZnONPs/Zeo and ZnONPs/Zeo-AG against Salmonella typhi and Salmonella para typhi A were investigated. Also, the preservative effect of nanocomposites on chicken fillets was evaluated. The results showed that these nanocomposites have the least cytotoxicity effect, resulting in good biocompatibility with the host. The MIC and MBC values of ZnONPs/Zeo-AG were lower than the ZnONPs/Zeo against S. typhi and S. paratyphi A. Both ZnONPs/Zeo-AG and ZnONPs/Zeo caused a significant decrease in the bacterial count of the chicken fillets. So, by spraying on meat, the number of bacteria presented a sharper decline as compared with the control group, resulting in an approximately 3.3 and 3-log10 reduction over 48 h in the ZnONPs/Zeo-AG and ZnONPs/Zeo treatment samples, respectively. In conclusion, antimicrobial packaging with ZnONPs containing A. vera is a beneficial solution for preserving and improving the quality, safety, and shelf life of fresh meat products.

Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application.

Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.

Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films.

Two low-methoxy pectins (LMPs) were obtained by local electrochemical pH modification using an H-type double-layer water bath sealed electrochemical cell at the voltage of 180 V for 3 h. The weight-average molecular weight (Mw) of citrus peel pectin (CPP) prepared in the anodic part at room temperature (CPP-A5/RT) and in the cathodic part at 5 °C (CPP-C5/RT) were 346 kDa and 328 kDa, respectively, and the degrees of methylation (DM) were 36.8 % and 11.9 %. Moreover, the second-order kinetic model was most appropriate for the degradation processes, as free radicals were generated in the anodic part and ß-elimination occurred in the cathodic part. Subsequently, CPP-A5/RT and CPP-C5/RT were utilized to fabricate food packaging film blending with polyvinyl alcohol (PVA), bcZnO (ZnO coupled with bentonite and colophony) nanorods, and Ca2+ ions by casting method. Then the prepared films were studied for their ability to maintain the freshness of strawberries. The addition of Ca2+ ions and bcZnO nanorods increased the thickness, water contact angle (WCA), and mechanical properties of the composite films, while decreased water vapor permeability (WVP). Therefore, the CPP-based films, supplemented with bcZnO nanorods and crosslinked with Ca2+ ions by "egg-box" model, can serve as an antibacterial food packaging material for food preservation.

Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films.

With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.

Realizing Eco-Friendly Water-Resistant Sodium-Alginate-Based Films Blended with a Polyphenolic Aqueous Extract from Grape Pomace Waste for Potential Food Packaging Applications.

Water-resistant and environmentally friendly sodium-alginate-based films have been investigated to develop functional materials to extend the food's shelf-life. A water-stable alginate-based film was prepared, employing both the internal and external gelation approach in the presence of CaCl2. To apply this film to food packaging and thus preserve food quality, the aim of this work is to perform a chemical and physical characterization of the proposed materials, evidencing the main features and stability under different work conditions. Water contact angle measurements showed a value of 65°, suggesting an important reduced hydrophilic character of the obtained alginate films due to the novel CaCl2-induced compacted polymer network. The film's stability was thus checked through swelling measurements in water after varying pH, temperature, and ionic strength. The film was stable at high temperatures and not pH-responsive. Only highly concentrated salt-based solutions negatively affected the proposed packaging, causing a large swelling. Furthermore, a water-based polyphenolic extract from grape (Vitis vinifera L.) pomace waste was embedded inside the films in different amounts in order to confer additional properties. The extract's polyphenolic content (evaluated from HPLC/MS-MS measurements) endowed the films' UV-light screening and enhanced antioxidant properties. These important findings suggest the additional potential role of these films in protecting food from light deterioration. The stability of these hybrid films was also checked by observation, as the polyphenols' presence did not largely alter the alginate network that occurred yet was water-resistant under the described work conditions.

Datura metel L. leaf extract mediated sodium alginate polymer membrane for supercapacitor and food packaging applications.

Datura metel L. leaf extract mediated sodium alginate polymer membrane was successfully made using the solution casting technique. Electric, electrochemical, physicochemical and antimicrobial analyses of the prepared film were investigated. Functional groups of polysaccharides are identified in FTIR analysis and crystallinity/amorphous of the prepared samples was studied using XRD analysis. The prepared polymer membrane (DmMSA2) exhibits the ionic conductivity of 2.18 × 10-4 Scm-1, maximum specific capacitance of 131 F/g at a current density of 0.2 A/g and also exhibits a significant effect of antimicrobial activity against human pathogens. Hence, Datura metel L. leaf extract mediated polymer membranes are promising candidates for solid-electrolyte in supercapacitor devices and antimicrobial agents in food packaging applications.

Exopolysaccharide riclin and anthocyanin-based composite colorimetric indicator film for food freshness monitoring.

Food freshness monitoring is vital to ensure food safety. Recently, packaging materials incorporating pH-sensitive films have been employed to monitor the freshness of food products in real time. The film-forming matrix of the pH-sensitive film is essential to maintain the desired physicochemical functions of the packaging. Conventional film-forming matrices, such as polyvinyl alcohol (PVA), have drawbacks of low water resistance, poor mechanical properties, and weak antioxidant ability. In this study, we successfully synthesise PVA/riclin (P/R) biodegradable polymer films to overcome these limitations. The films feature riclin, an agrobacterium-derived exopolysaccharide. The uniformly dispersed riclin conferred outstanding antioxidant activity to the PVA film and significantly improved its tensile strength and barrier properties by forming hydrogen bonds. Purple sweet potato anthocyanin (PSPA) was used as a pH indicator. The intelligent film with added PSPA provided robust surveillance of volatile ammonia and changed its color within 30 s in the pH range of 2-12. This multifunctional colorimetric film also engendered discernible color changes when the quality of shrimp deteriorated, demonstrating its great potential as an intelligent packaging material to monitor food freshness.