State-of-the-art progress on locust bean gum polysaccharide for sustainable food packaging and drug delivery applications: A review with prospectives.

Locust bean gum (LBG), a polysaccharide-based natural polymer, is being widely researched as an appropriate additive for various products, including food, gluten-free formulations, medicines, paper, textiles, oil well drilling, cosmetics, and medical uses. Drug delivery vehicles, packaging, batteries, and catalytic supports are all popular applications for biopolymer-based materials. This review discusses sustainable food packaging and drug delivery applications for LBG. Given the benefits of LBG polysaccharide as a source of dietary fiber, it is also being investigated as a potential treatment for many health disorders, including colorectal cancer, diabetes, and gastrointestinal difficulties. The flexibility of LBG polysaccharide allows it to form hydrogen bonds with water molecules, a crucial characteristic of biomaterials, and the film-forming properties of LBG are critical for food packaging applications. The extraction process of LBG plays an important role in properties such as viscosity and gel-forming properties. Moreover, there are multiple factors such as temperature, pressure, pH, etc. The LBG-based functional composite film is effective in improving the shelf life as well as monitoring the freshness of fruits, meat and other processed food. The LBG-based hydrogel is excellent carrier of drugs and can be used for slow and sustainable release of active components present in drugs. Thus, the primary goal of this review was to conduct a comprehensive evaluation of the literature with a focus on the composition, properties, processing, food packaging, and medicine delivery applications of LBG polysaccharides. Thus, we investigated the chemical composition, extraction, and characteristics of LBG polysaccharides that underlie their applications in the food packaging and medicine delivery fields.

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review.

Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review.

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.

Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films.

Color indicator films incorporating aronia extract powder (AEP) and biopolymers like agar, carrageenan, and cellulose nanofiber (CNF) were developed to monitor kimchi freshness. AEP-containing films showed strong UV-barrier properties, and reduced light transmittance by 99.12 % for agar, 98.86 % for carrageenan, and 98.67 % for CNF-based films. All AEP-films exhibited high sensitivity to pH changes and vapor exposure to ammonia and acetic acid. Color change notably influenced by the polymer type, particularly evident with ammonia vapor exposure, especially in the AEP/carrageenan film. The chemical structure and thermal stability of the biopolymers remained unchanged after AEP-addition. Tensile strength increased by 24.2 % for AEP/CNF but decreased by 19.4 % for AEP/agar and 24.3 % for AEP/carrageenan films. AEP-containing films displayed strong antioxidant activity, with 99 % free radical scavenging in ABTS and ~ 80 % in DPPH assays. Alkalized AEP-indicator films were more effective in detecting color changes during kimchi packaging tests. Among the labels, alkalized AEP/agar film showed the most obvious color change from green-gray (fresh kimchi, pH 5.5, acidity 0.48 %) to pale brown (optimal fermentation, pH 4.6, acidity 0.70 %), and pale violet-brown (over-fermented, pH 3.80, acidity 1.35 %). Alkalized AEP-indicator films offer promising real-time detection of packed fermented foods like kimchi.

Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation.

Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications.

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review.

The global consumption of meat products is on the rise, leading to concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used to extend the shelf life of meat often have negative health and environmental implications. Natural polysaccharides such as seed gums possess unique techno-functional properties, including water holding capacity, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the use of gums in meat and meat product processing and preservation. The water holding and emulsifying properties of gums can potentially bind fat and reduce overall lipid content, while their antimicrobial and film-forming properties can inhibit the microbial growth and reduce oxidation, thereby extending the shelf life. Incorporating gums as a fat replacer and edible coating shows promise for reducing fat content and extending the shelf life of meat and meat products.

Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken.

Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.

Recent advances in carboxymethyl cellulose-based active and intelligent packaging materials: A comprehensive review.

Researchers have concentrated on innovative approaches to increase the shelf life of perishable food products and monitor their quality during storage and transportation as consumer demand for safe, environmentally friendly, and effective packaging develops. This comprehensive review aims to provide an overview of recent developments in carboxymethyl cellulose (CMC) chemical synthesis and its applications in active and intelligent packaging materials. It explores various methods for modifying cellulose to produce CMC and highlights the unique properties that make it suitable for addressing packaging industry challenges. The integration of CMC into active packaging systems, which helps reduce food waste and enhance food preservation, is discussed in depth. Furthermore, the integration of CMC in smart sensors and indicators for real-time monitoring and quality assurance in intelligent packaging is examined. The chemical synthesis of CMC and strategies to optimise its properties were studied, and the review concluded by examining the challenges and prospects of CMC-based packaging in the industry. This review is intended to serve as a valuable resource for researchers, industry professionals, and policymakers interested in the evolving landscape of CMC and its role in shaping the future of packaging materials.

Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging.

The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review.

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

Strategies and Trends in COVID-19 Vaccination Delivery: What We Learn and What We May Use for the Future.

Vaccination has been the most effective way to control the outbreak of the COVID-19 pandemic. The numbers and types of vaccines have reached considerable proportions, even if the question of vaccine procedures and frequency still needs to be resolved. We have come to learn the necessity of defining vaccination distribution strategies with regard to COVID-19 that could be used for any future pandemics of similar gravity. In fact, vaccine monitoring implies the existence of a strategy that should be measurable in terms of input and output, based on a mathematical model, including death rates, the spread of infections, symptoms, hospitalization, and so on. This paper addresses the issue of vaccine diffusion and strategies for monitoring the pandemic. It provides a description of the importance and take up of vaccines and the links between procedures and the containment of COVID-19 variants, as well as the long-term effects. Finally, the paper focuses on the global scenario in a world undergoing profound social and political change, with particular attention on current and future health provision. This contribution would represent an example of vaccination experiences, which can be useful in other pandemic or epidemiological contexts.

Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications.

Environmental concerns regarding the usage of nonrenewable materials are driving up the demand for biodegradable marine biopolymers. Marine biopolymers are gaining increasing attention as sustainable alternatives in various industries, including the food sector. This review article aims to provide a comprehensive overview of marine biopolymers and their applications in the food industry. Marine sources are given attention as innovative resources for the production of sea-originated biopolymers, such as agar, alginate, chitin/chitosan, and carrageenan, which are safe, biodegradable, and are widely employed in a broad spectrum of industrial uses. This article begins by discussing the diverse source materials of marine biopolymers, which encompass biopolymers derived from seaweed and marine animals. It explores the unique characteristics and properties of these biopolymers, highlighting their potential for food applications. Furthermore, this review presents a classification of marine biopolymers, categorizing them based on their chemical composition and structural properties. This classification provides a framework for understanding the versatility and functionality of different marine biopolymers in food systems. This article also delves into the various food applications of marine biopolymers across different sectors, including meat, milk products, fruits, and vegetables. Thus, the motive of this review article is to offer a brief outline of (a) the source materials of marine biopolymers, which incorporates marine biopolymers derived from seaweed and marine animals, (b) a marine biopolymer classification, and (c) the various food applications in different food systems such as meat, milk products, fruits, and vegetables.

Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review.

Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging.

Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.

Multifunctional Application of Biopolymers and Biomaterials.

Biopolymers and biomaterials are two interconnected key topics, which have recently drawn significant attention from researchers across all fields, owing to the emerging potential in multifunctional use [...].

pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages.

Five natural pigments including water-soluble [butterfly pea (BP), red cabbage (RC), and aronia (AR)] and alcohol-soluble [shikonin (SK) and alizarin (ALZ)] were extracted, characterized, and loaded onto cellulose for preparing pH-sensitive indicators. The indicators were tested for their color response efficiency, gas sensitivity, response to lactic acid, color release, and antioxidant activity. Cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions (1-13). All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. Antioxidant activity and release behavior of the indicators were influenced by pigment type and simulants. Kimchi packaging test was carried out using original and alkalized indicators. The alkalized indicators were more effective in showing visible color changes during kimchi storage than the original indicators, and cellulose-ALZ displayed the most distinct color change from violet (fresh kimchi, pH 5.6, acidity 0.45 %) to gray (optimum fermented kimchi, pH 4.7, acidity 0.72 %), and to yellow (over fermented kimchi, pH 3.8, acidity 1.38 %) which followed by BP, AR, RC, SK respectively. The findings of the study suggest that the alkalization method could be used to show noticeable color changes in a narrow pH range for application with acidic foods.

Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review.

Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.

New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review.

Recently, research on functional packaging films and their application to food preservation has been actively conducted. This review discusses recent advances and opportunities for using quercetin in developing bio-based packaging films for active food packaging. Quercetin is a plant-based yellow pigment flavonoid with many useful biological properties. Quercetin is also a GRAS food additive approved by the US FDA. Adding quercetin to the packaging system improves the physical performance as well as the functional properties of the film. Therefore, this review focused on quercetin's effect on the various packaging film properties, such as mechanical, barrier, thermal, optical, antioxidant, antimicrobial, and so on. The properties of films containing quercetin depend on the type of polymer and the interaction between the polymer and quercetin. Films functionalized with quercetin are useful in extending shelf life and maintaining the quality of fresh foods. Quercetin-added packaging systems can be very promising for sustainable active packaging applications.