Polycaprolactone (PCL)-based films integrated with hairy cellulose nanocrystals and silver nanoparticles for active Tilapia packaging applications.

The migration of metal ions to the food matrix has been always a challenge in the production of active food packaging films. In this study, it was tried to evaluate the idea of using hairy cellulose nanocrystals (HCNs) in controlling the migration of Silver Nanoparticles (AgNPs) from polycaprolactone (PCL)-based films to the Tilapia fish. HCNs and the final films (integrated with various amounts of HCNs and AgNPs) were evaluated physicochemically and mechanically. Tilapia fish were packed using the films and after specific periods, the fish samples were assessed microbiologically and physiochemically. According to the results, incorporating NPs into PCL films enhanced tensile strength, elasticity, and toughness making the films more resistant to breakage and deformation under stress. The introduction of HCNs reduced the surface roughness level, decreasing AgNPs migration, but also accelerated the degradation rate. Films with [1% AgNPs +2% HCNs] and [1% AgNPs] had the lowest and highest water vapor transmission rate. The use of AgNPs (1%) + HCNs (2%) incorporated into PCL films resulted in a lower pH value, TVB-N, TBARs, and PV. It also decreased microbial activities in samples in comparison to the control. Therefore, the idea of using HCNs along with antibacterial metal-based nanoparticles can control the rate of ion migration.

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process.

This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5-hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.

Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions.

During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion.

This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s-1‧Pa-1‧m-1) and 5.25 to 4.70 (meq/kgO2), respectively. In addition, the strength and flexibility of halochromic film reached 0.7 MPa and 56 % compared to Gel film (0.62 MPa, and 46.96 %). Most importantly, the color changes of the smart film from cherry/pink to yellow/brown, which were proportional to the color changes of the anthocyanin solution at different pHs, were able to monitor the shrimp freshness and spoilage at room (20 °C) and refrigerated (4 °C) temperature for 14 days.

Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator.

The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.

Isolation, Identification, and Characterization of the Native Yeast Strains from Homemade Cheese to Assess their Eliminating Impact on the Aflatoxin B1 and M1 of the Simulated Gastrointestinal Fluid.

Background: The occurrence of aflatoxins in food products is a silent threat to human health worldwide. A range of strategies has been introduced to address the bioavailability of aflatoxins, which are considered microbial tools to provide a low-cost and promising approach. Objectives: The present study focused on the separation of yeast strains from the homemade cheese rind layer to investigate the ability of native yeasts to eliminate AB1 and AM1 from simulated gastrointestinal fluids. Material and Methods: Homemade cheese samples were prepared from different locations in Tehran provinces and yeast strains were isolated and identified through the biochemical methods and molecular analysis of internal transcribed spacer and D1/D2 domain of 26S rDNA regions. Isolated strains were screened using simulated gastrointestinal fluids, and the ability of yeast strains to absorb aflatoxin was evaluated. Results: Out of 13 strains, 7 yeast strains were not affected by 5 ppm AFM1 while 11 strains did not show any significant response to 5 mg.L-1 (ppm) of AFB1. On the other hand, 5 strains were able to successfully tolerate 20 ppm AFB1. Candidate yeasts showed different abilities to remove aflatoxins B1 and M1. In addition, C. lusitaniae, G. geotrichum, G. candidum, and C. sanyaensis exhibited a significant ability to detoxify aflatoxins from the gastrointestinal fluid, respectively. Conclusion: Our data suggest that yeast communities with essential effects on the quality of homemade cheese appear to be precise candidates for the potential elimination of aflatoxins from the gastrointestinal fluid.

Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds.

Sonochemistry shows remarkable potential in the synthesis or modification of new micro/nanomaterials, particularly the cross-linked emulsions for drug delivery. However, the trend of utilizing sonochemical emulsions for delivery of food-derived bioactive compounds has been just started. The extension of sonochemistry as a tool for engineering bioactive delivery systems will make the approach more universal and greatly increase its applications in the food industry. This review summarizes different types of biopolymeric cross-linked emulsions (CLEs) synthesized via sonochemical approach, including CLEs, surface-modified CLEs, cross-linked high internal phase emulsions, and some novel systems templated on CLEs. Special emphasis is directed toward the cross-linking mechanisms of biopolymers at the oil-water interfaces under acoustic cavitation and the physicochemical principles underlying sonochemical fabrication. We also highlight the advantages and challenges associated with the delivery performance of each system for bioactive compounds. The potential in delivering bioactives using sonochemical emulsions has not been fully reached. There are still a number of issues that need to be overcome, including low cross-linking degree of biopolymers, degradation of bioactives in sonochemical process, and unclear biological fate of encapsulated bioactive compounds. This review may guide future trends in exploring efficient sonochemical strategies and multifunctional delivery systems for food applications.

Bio-nanocomposites as food packaging materials; the main production techniques and analytical parameters.

Today, the development of multifunctional and versatile packaging materials based on green ingredients has received a lot of attention from researchers and consumers due to their biodegradability, biocompatibility, sustainability, and renewable nature of biomaterials. These emerging packaging materials in addition to increasing the shelf life of food products (active packaging), informs the consumer about the freshness and spoilage of the product in real-time (smart packaging). The limitations reported for biopolymers-based packaging, such as hydrophilicity and poor mechanical resistance, can be modified and improved by combining biopolymers with various materials including nanomaterials, cross-linkers, bioactive compounds, and other polymers. Consequently, the use of innovative, high performance, and green bio-nanocomposites reveal a promising opportunity to replace conventional non-biodegradable petroleum-based plastics. Likewise, interest in making polymeric bio-nanocomposites for active and smart packaging purposes has been increased in response to a global request for more effective and safe food packaging systems. There are various factors affecting the quality of bio-nanocomposites, such as biomaterials type, additives like nanoparticles, foods type, storage conditions, and the approaches for their preparation. In this review paper, we aimed to discuss the main challenges of the techniques commonly employed to prepare polymeric bio-nanocomposites, including casting, melt mixing (extrusion), electrospinning, and polymerization techniques. The casting has captured scientists' interest more than other techniques, due to the easy handling. The extrusion methods showed a more industrial approach than other techniques in this field. The electrospinning process has attracted a lot of interest due to the production of fibrous membranes, able to encapsulate and stabilize bioactive molecules. The polymerization technique shows less interest amongst scientists due to its complicated conditions, its reaction-based process and the use of toxic and not green reactants and solvents. In conclusion, all techniques should be optimized based on relevant specific parameters to obtain bio-nanocomposites with notable mechanical behaviors, barrier and permeability properties, contact angle/wettability, uniform structures, low cost of production, environmental-friendly nature, migration and penetration, and biodegradability features.

Role of AuNPs in Active Food Packaging Improvement: A Review.

There is a worldwide concern about food loss due to reduced shelf life among food science researchers. Hence, it seems that any techniques contributing to improved food packaging are most welcome in the food sector. It has been demonstrated that the administration of nanotechnology-based techniques such as metal-based nanoparticles can fade away the unresolved obstacles in shortened shelf life and environmental concerns. Along with substantial signs of progress in nanoscience, there is a great interest in the usage of green synthesis-based methods for gold nanoparticles as the most advantageous metals, when compared to conventional chemistry-based methods. Interestingly, those aforementioned methods have significant potential to simplify targeted administration of gold nanoparticles due to a large surface-volume ratio, and diminished biohazards, aimed at increasing stability, and induction of anti-microbial or antioxidant properties. However, it is necessary to consider the hazards of gold nanoparticles including migration for food packaging purposes.

Molecular investigation of prevalence, phenotypic and genotypic diversity, antibiotic resistance, frequency of virulence genes and genome sequencing in Pseudomonas aeruginosa strains isolated from lobster.

AIM: Aquatic organisms are too susceptible to the increased growth of bacterial contamination. It seems that preventive measures should be prioritized to reduce bacterial load, and improve the health situation of marine-based product consumers. Hence, this study is aimed at molecular investigation of the prevalence of Pseudomonas aeruginosa as one of the most food-borne pathogens, antibiotic resistance, and virulence factor encoding gens in lobster samples. METHODOLOGY: After the collection of aquatic samples from Isfahan and Chabahar city during the summer and autumn seasons, they were cultured, and confirmed by biochemistry tests. Then, they were investigated for antibiotic resistance by the Kirby Bauer method. Then, antibiotic resistance, virulence factor encoding genes, and Multi-Drug Resistance (MDR) patterns were analyzed. Statistical analysis was done by SPSS through chi-square tests. RESULTS: Bacterial contamination in samples taken from Isfahan city was higher than in Chabahar city despite having a cooler climate on summer days. Antibiotic resistance to piperacillin in fresh shrimp samples taken in summer In Isfahan city was contrary to its usage as a front-line antibiotic agent for Pseudomonas aeruginosa. Lowered MDR pattern in frozen samples, was related to the varied expression of antibiotic resistance, highlighting the importance of regulations for cold chain in storage, transportation, and distribution of marine samples, especially when compared to fresh shrimps. CONCLUSION: Food-borne pathogens, antibiotic resistance, and their virulence factors are of clinical and environmental importance. Results of our study indicated a high rate of frequency for Pseudomonas aeruginosa isolated from marine samples, antibiotic resistance, antibiotic resistance encoding genes, virulence factors encoding genes, and MDR. Maintenance of the cold chain, and proper food processing, have indispensable roles in the preservation, and reduction of Pseudomonas aeruginosa frequency in aquatic organisms.

Molecular Cloning, Expression, and Enzyme Activity of Glucose Oxidase Gene from Soil Thermophilic Streptomyces.

Background: Glucose oxidase is an oxidoreductase that depletes oxygen in food processing and is used in biosensors, glucose diagnostic kits, food processing, cosmetics, and chemical industries. This enzyme is often isolated from fungi, such as Penicillium and Aspergillus Niger. Objectives: The objective of this study was to clone and express a full-length GOX gene from soil thermophilic streptomyces for bioinformatic and enzyme activity evaluations. Materials and Methods: After collecting samples from the Gandom Beryan area of Kerman province, Iran, Streptomyces strains were identified with specific biochemical and molecular tests. Streptomyces strains with glucose oxidase gene were detected by PCR, and the amplified gene fragment was cloned into Escherichia coli host bacterium using TA cloning technique. The expression of the cloned GOX gene in the host bacterium was measured using real-time PCR, and the recombinant plasmids were sequenced. The enzymatic activity was measured in the extracts of E. coli cells carrying the plasmids. Results: After screening the samples, 12 strains of Streptomyces were identified, 4 of which carried the GOX gene. The GOX open reading frame, obtained by PCR, was cloned into a vector and transformed into Escherichia coli origami to generate GOX-producing bacteria. Enzyme activity was confirmed and a phylogenetic tree showed the degree of kinship between Streptomyces species and other species, including Streptomyces SP MI02-7b. The expression levels of GOX genes mRNA were found to be approximately 4-fold higher in transformed E. coli than in soil thermophilic Streptomyces (P <0.001). Conclusion: This study showed that natural thermostable streptomyces producing glucose oxidase enzyme could be found in Iran. The enzyme gene was successfully transformed into Escherichia coli generating a recombinant host with high yield capability that can be a major step towards the production of this enzyme from indigenous strains. It should be emphasized that the GOX enzyme produced by these strains is profitable due to high production levels correlated to the optimum condition in cheap culture media, short fermentation cycles, high expression capability, and ease of growth.

Effects of probiotics on Zebrafish model infected with Aeromonas hydrophila: spatial distribution, antimicrobial, and histopathological investigation.

Usage of "probiotics" for treatment of food-borne pathogens associated diseases, makes a significant reduction in transmission of resistant bacteria, and antimicrobial resistance genes from aquaculture environments to humans. In this research, the authors aim to evaluate the immunomodulatory, and histological effects of two probiotic strains on the Zebrafish model. Fish models were treated with Lactobacillus delbrueckii (G2), Lactobacillus acidophilus (G3) and both probiotics (G4) and compared with the control group (G1) (only infected by pathogen and receiving no probiotic). Biometric tests, height, weight, and mortality rate of the fishes were assessed. Afterward, RT-PCR was conducted for bacterial existence of probiotic strains, and quantitative assessment of alterations in targeted immune genes. Subsequently, histological sampling was done for investigation of spatial distribution, and villus length in proximal, middle, and distal sections of intestinal tissues. Based on the results, G4 showed the highest gene expression for Lactobacillus acidophilus after 28 days (P < 0.05). G4 also showed an increase in the number of goblet cells and villus length in the middle and distal sections of intestinal tissue after 56 days. Furthermore, after 56 days, the highest number of intraepithelial cells was observed in the proximal sections of intestinal tissue in G4. G2 and G3 showed significant differences in comparison with G1 (P < 0.05). After 60 days, the highest gene expression for Lactobacillus bulgaricus was found in group treated with only this probiotic bacteria. The highest expression level of IL-1ß and TNF-α were found in G1. The highest survival rate was in the case of groups only treated with Lactobacillus bulgaricus (G2). To sum up, it seems that usage of probiotics for the improvement of public health and fisheries industries can be helpful.

Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites.

Microbial growth is widely responsible for shortened shelf life of cold water-living fish products. So, it seems that current chemical-based food packaging has no acceptable efficacy, and food industrialists tend to the usage of more novel approaches like active food packaging. Among them, there is a great research interest in nanotechnology-emerging approaches. This study aimed to investigate the anti-microbial efficacies of Polyethylene/CuNP/nanoclay nanocomposites to enhance the shelf life and physiochemical features of rainbow trout. Three main nanocomposites with various concentrations of Cu and clay nanoparticles were examined. SEM, XRD, and EDX (as physiochemical analysis), disk diffusion (as antimicrobial assays), total volatile nitrogen (TVB-N), and peroxide value (PV) (as biochemical parameters) were measured. Based on the results, nanocomposites could reduce the microorganism growth rate by reducing the number of colonies (33.3%), inhibitory activities against both gram-positive (8 mm) and gram-negative bacteria (10 mm), maintenance of TVB-N (42% reduction), and PV (44% reduction) below the standard range. To sum up, these new nanocomposites can be a good candidate to enhance the shelf life of Rainbow Trout. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01031-0.

The Toxicity Testing of Cyanobacterial Toxins In vivo and In vitro by Mouse Bioassay: A Review.

Different biological methods based on bioactivity are available to detect cyanotoxins, including neurotoxicity, immunological interactions, hepatotoxicity, cytotoxicity, and enzymatic activity. The mouse bioassay is the first test employed in laboratory cultures, cell extracts, and water bloom materials to detect toxins. It is also used as a traditional method to estimate the LD50. Concerning the ease of access and low cost, it is the most common method for this purpose. In this method, a sample is injected intraperitoneally into adult mice, and accordingly, they are assayed and monitored for about 24 hours for toxic symptoms. The toxin can be detected using this method from minutes to a few hours; its type, e.g., hepatotoxin, neurotoxin, etc., can also be determined. However, this method is nonspecific, fails to detect low amounts, and cannot distinguish between homologues. Although the mouse bioassay is gradually replaced with new chemical and immunological methods, it is still the main technique to detect the bioactivity and efficacy of cyanotoxins using LD50 determined based on the survival time of animals exposed to the toxin. In addition, some countries oppose animal use in toxicity studies. However, high cost, ethical considerations, low-sensitivity, non-specificity, and prolonged processes persuade researchers to employ chemical and functional analysis techniques. The qualitative and quantitative analyses, as well as high specificity and sensitivity, are among the advantages of cytotoxicity tests to investigate cyanotoxins. The present study aimed at reviewing the results obtained from in vitro and in vivo investigations of the mouse bioassay to detect cyanotoxins, including microcystins, cylindrospermopsin, saxitoxins, etc.

Antibacterial effects of extracted corn zein with garlic extract-based nanoemulsion on the shelf life of Vannamei prawn (Litopenaeus vannamei) at refrigerated temperature.

BACKGROUND: Litopenaeus vannamei is one of the most perishable foods due to microorganism growth. Using essential oil-based nanoemulsion as a biodegradable and edible coating can enhance the shelf life of shrimp at refrigerated temperature through retarding microbial growth compared to synthetic coatings. METHODS: Zein was extracted from 50 g dry milled corn with ethanol. Garlic essential oil was prepared by mixing with Tween 80. Nanoemulsion was prepared in an ultrasonic bath. DLS analysis, turbidity, and stability of nanoemulsions were performed. Radical scavenging activity, and total phenol content were done for evaluation of garlic essential oil and nanoemulsion. A 10% zein solution was prepared using ethanol 95% and glycerol plasticizer (2.5%). In the end, various microbial analysis, peroxide value, the thiobarbituric acid reactive substance (TBARS) value, the total volatile basic nitrogen (TVB-N) values, and sensory evaluations of different shrimp samples were determined. RESULTS: Corn zein along with garlic-based nanoemulsion, had a great impact on the TVB-N, TBARS, and peroxide value (which indicated that z+24% garlic nanoemulsion group was the lowest among other groups on days 3, 7, and 14 (p < 0.05) as well as microbial properties (garlic EO nanoemulsion had significantly better antibacterial effectiveness compared to other groups (p < 0.05)), and sensory evaluation (the z+24% garlic nanoemulsion sample received a significantly higher score than other groups (p < 0.05)) of Litopenaeus vannamei. CONCLUSIONS: Corn zein nanoemulsion functioned as an antioxidant and antimicrobial agent, increasing the shelf life of Litopenaeus vannamei at refrigerated temperature. PRACTICAL APPLICATION: Emerging nanotechnology-based approaches with no side-effects on immune system of consumers plays a vital role in bioactive packaging, and on reduction of food spoilage or food poisoning in the transportation, exporting, and distribution stages of food products, especially marine-based products with cold chain transportation. Additionally, it can reduce aquaculture and environmental risks due to the usage of chemical agents used in packaging. Our results showed that administration of a corn zein with nanoemulsion of garlic extract can prolong shelf life of Litopenaeus vannamei. The paper should be of interest to readers such as food microbiologists, aquaculture scientists, fisheries scientists, marine biologists, biomaterial scientists, food packaging industrialists, medical microbiologists, public health managers, and health system managers.

Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens.

Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic.

Smart and Active Food Packaging: Insights in Novel Food Packaging.

The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods' shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. "Degradability and antibacterial" and "Indicating and scavenging" are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods' shelf life and produce environmentally friendly and smart packaging without any hazard to human life.

Corn Starch-Chitosan Nanocomposite Film Containing Nettle Essential Oil Nanoemulsions and Starch Nanocrystals: Optimization and Characterization.

In the current study, nanocomposite films were produced based on corn starch:chitosan (CS:CH) biopolymers and the films were reinforced with nettle essential oil nanoemulsions (NEONEs) and starch nanocrystals (SNCs) to improve their physicochemical and mechanical properties. CS: CH at 70:30, 50:50, and 30:70 (w/w) ratios; SNCs at 2, 4, and 6% (w/w), and NEONEs at 0.5, 1, and 1.5% (w/w) were selected as variables. Then the various physical and mechanical attributes of chitosan-starch blended film containing SNCs and NEONEs were optimized using response surface methodology. The desirability function technique for the second-order polynomial models revealed that the following results could be achieved as the optimized treatment: water solubility of 51.56%; water absorption capacity of 128.75%; surface color of L (89.60), a (0.96), and b (1.90); water vapor permeability of 0.335 g/s Pa m, oxygen permeability of 2.60 cm3 µm/m2 d kPa; thickness of 154.41 µm, elongation at break of 53.54%; and tensile strength of 0.20 MPa at CS:CH of 38:62, SNC of 6.0%, and NEONEs of 0.41%. The nanocomposite film obtained can be employed as a novel biofunctional film with boosted physical mechanical and physical characteristics for food packaging applications.

Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets.

Starch nanocrystal (S-NC) was produced after sulfuric acid hydrolysis of potato starch granules and then characterized by laser diffraction particle size analyzer, scanning electron microscopy (SEM) and X-ray diffraction (XRD). Response surface methodology (RSM) was applied to optimize S-NC (2-10%) concentration, sour lemon peel extract (SLPE, 2.5-12.5%) amount, mixing temperature (M-TE, 25-65 °C) and mixing time (M-TI,15-75 min) in the preparation of bioactive coating solutions to develop the high-quality chicken fillets during the cold-storage. The optimized conditions for achieving the highest DPPH inhibition percentage (89.14%), antibacterial activity (Staphylococcus aureus, 3.58-mm; Escherichia coli, 3.14-mm; Listeria monocytogenes, 2.31-mm and Salmonella enterica, 2.24-mm) and lightness value (77.82) and the lowest redness (6.69), yellowness (13.21) values and viscosity (27.5 mPa.s) were 4.0% S-NC, 5.62% SLPE, 51.17 °C M-TE and 43.29 min M-TI. Spraying the optimal coating solution on chicken fillets led to a significant improvement in their physicochemical, textural and sensory characteristics compared to the control during 12-day cold-storage.

Designing a direct ELISA kit for the detection of Staphylococcus aureus enterotoxin A in raw milk samples.

Under favorable growth conditions, Staphylococcus aureus infects and causes illnesses in humans and animals. Staphylococcal enterotoxins are considered the most important factor for food poisoning, with these toxins usually found in milk and its byproducts. This study investigated the presence of a classical enterotoxin of S. aureus (enterotoxin A) in raw cow milk samples obtained from Region 3 of Tehran. Sixty cow milk samples were collected from traditional dairy sales centers in the study site. Electrophoresis, high-performance liquid chromatography, sandwich ELISA, and direct ELISA were evaluated as methods for detecting toxins in the milk. A direct ELISA kit was designed, with the best factors, the most suitable densities, and the most optimal temperatures and temporal incubation conditions incorporated into the design. Among the evaluated methods, direct ELISA exhibited the highest accuracy in toxin detection. The designed kit achieved a correctness coefficient of 0.98 and detected enterotoxin A in 23% of the samples. It also exhibited a relative sensitivity and other features that are comparable to those of other bacterial detection techniques. Finally, the kit achieved good matching and repetition results, and no cross-reactions occurred between enterotoxins during the procedure.