Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods.

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules.

The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0-10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g-1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g-1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1-2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.

Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging.

Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.

Dispersion of reduced graphene oxide within thermoplastic starch/poly(lactic acid) blends investigated by small-angle X-ray scattering.

Reduced graphene oxide (rGO) was incorporated into plasticized cornstarch (TPS), poly(lactic acid) (PLA) and their blends. Small-angle X-ray scattering (SAXS) was used to investigate rGO dispersion within the materials. For the TPS/PLA blend at 70:30 composition, the incorporation of rGO led to a larger fraction of small-sized rGO sheets, which at 5.0 mass% content developed stable fractal structures and domains of correlated sheets. The formation of fractal structures resulted in substantial enhancements in macroscopic properties. For these hybrids, the electrical conductivity, melt viscosity, storage moduli and biodegradation rates presented enhancements in relation to the neat blend. For the TPS/PLA blend at 30:70 composition, SAXS results indicated the formation of smaller fractions of well-dispersed rGO sheets and of segregated larger rGO sheets. With rGO at 5 mass% content, less expressive increases in electrical conductivity, melt viscosity, storage moduli and biodegradation rates were observed.

Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties.

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

In vitro physiological and antibacterial characterization of ZnO nanoparticle composites in simulated porcine gastric and enteric fluids.

BACKGROUND: Diarrhea in piglets is one of the main causes of animal death after weaning; zinc oxide (ZnO) has been used in high doses for the control of this sickness. The aim of this study was to determine the physicochemical properties of ZnO nanoparticles synthesized and immobilized on a chitosan/alginate (CH/SA) complex and investigate the antimicrobial activity and in vitro release profile of zinc (Zn2+) from these new compounds. The ZnO nanoparticles composites were prepared and combined with CH/SA or CH/SA and sodium tripolyphosphate (TPP). The structure and morphology of the composites were analyzed by characterization methods such as X-ray diffraction, FTIR spectroscopy, thermogravimetric analysis, atomic absorption spectrophotometry and scanning electron microscopy. RESULTS: The crystallite size of ZnO nano was 17 nm and the novel ZnO composites were effective in protecting ZnO in simulated gastric fluid, where Zn2+ reached a concentration six-fold higher than the levels obtained with the unprotected commercial-zinc oxide. In addition, the novel composites suggest effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. CONCLUSIONS: The results described herein suggest that the novel nano composites may work as an alternative product for pig feeding as verified by the in vitro assays, and may also contribute to lower the zinc released in the environment by fecal excretion in animals waste.

Optimized pH-responsive film based on a eutectic mixture-plasticized chitosan.

Chitosan (CS, 2g/100mL)/curcumin 1g/100mL in acetic acid aqueous solution were used to prepare films to be used as food indicator. Microcrystalline cellulose (MCC) and a eutectic mixture (DES) were incorporated as reinforcing and plasticizing agents, respectively. The MCC content (133 mas%) and DES composition (7.93 mass%), based on CS dry mass, were optimized. The properties of the DES-plasticized film were compared to those for the unplasticized and glycerol (G)-plasticized CS films. The DES-plasticized film presented initial temperature of thermal decomposition at 267.7°C, dynamic glass transition at 149.3°C, water vapor permeability of 7.21×10-10gs-1m-1Pa-1, water solubility of 3.07% and stress at break of 20.1MPa. The incorporation of MCC contributed to increase the crystallinity of the composite films. Colorimetric tests, carried out in aqueous environments for the DES-plasticized film, revealed accentuated color changes, mainly at pHs higher than pH 8.

Complex coacervates obtained from peptide leucine and gum arabic: formation and characterization.

In this study, interactions between polypeptide-leucine (0.2% w/w) and gum arabic (0.03, 0.06, 0.09, 0.12, and 0.15% w/w) were examined at concentrations of NaCl (0, 0.01, 0.25, 0.3, 0.5mol/l) and at different pH values (from 1.0 to 12.0). Formation of insoluble complex coacervates was highest at pH 4.0. At pH 2.0, which is the pKa of the gum Arabic, the dissociation of precipitate occurred. The pHØ2 positively shifted with the addition of higher concentrations of salt. Samples containing 0.2% PL and 0.03% GA and no salt had higher turbidity and increased formation of precipitates showing greater turbidity and particle sizes. The Fourier transform infrared spectroscopy confirms the complex coacervate formation of leucine and gum arabic, and rheological measurements suggest the elastic behavior of 0.2% PL and 0.03% GA complex. Overall, the study suggests that complex coacervates of PLs could be one feasible ways of incorporating amino acids in food products.

Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.).

BACKGROUND: This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue (FVR) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas. RESULTS: Film-forming solutions (FFS) presented a viscoelastic behavior and a gelation process occurring at 70 °C. Maximum density (1.018 g cm(-3) ), viscosity (44.404 cP) and starch content were obtained for FFS based on 8% FVR flour with 4% P flour. This same film presented enhanced mechanical properties such as tensile strength and elongation at break (0.092 MPa and 36% respectively). Solubility of the films averaged 87%, demonstrating high hydrophilicity. Improved performance was obtained for film-packaged acerolas, which exhibited an increase in shelf life of 50% compared with control fruits. A lower loss of weight was observed for these samples by about 30-57% compared with control fruits, but minor modifications of pH, titratable acidity and soluble solid content occurred during storage. CONCLUSION: This study demonstrated the potential of FVR flour for edible coating and film formulation. Practical application on acerolas constituted a motivating route to evaluate and optimize this process; however, microbiological and sensory analyses are necessary to assess the material acceptability and safety.

Effect of structure and viscosity of the components on some properties of starch-rich hybrid blends.

Glycerol-plasticized cornstarch and poly(lactic acid) (PLA) were melt-blended alone and at a constant 70:30 (m/m) composition, in the present of an organoclay. The effect of increasing contents of the organoclay on extruded and compression-molded samples was evaluated by X-ray diffraction (XRD), capillary rheometry, thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and tensile tests. XRD and shear viscosity results obtained for the hybrid components (TPS/organoclay and PLA/organoclay) were correlated with the hybrid blends properties. XRD and TGA results suggested that the organoclay was similarly dispersed within both phases. SEM images revealed improved adhesion between the phases. Shear viscosities results indicated improved compatibilization as the organoclay content was increased. Some of the extruded materials were also submitted to injection molding, and characterized by SEM and by tensile tests. For the extruded and compression-molded samples, improved mechanical properties were obtained for the samples with higher contents of the organoclay. For the injection-molded samples, the mechanical properties seemed to be dependent on the organoclay dispersion.

Rheological and structural characterization of agar/whey proteins insoluble complexes.

Complex coacervation between whey proteins and carboxylated or highly sulphated polysaccharides has been widely studied. The aim of this work was to characterise a slightly sulphated polysaccharide (agar) and whey protein insoluble complexes in terms of yield, composition and physicochemical properties as well as to study their rheological behaviour for better understanding their structure. Unlike other sulphated polysaccharides, complexation of agar and whey protein at pH 3 in the absence of a buffering agent resulted in a coacervate that was a gel at 20°C with rheological properties and structure similar to those of simple agar gels, reinforced by proteins electrostatically aggregated to the agar network. The behaviour towards heat treatment was similar to that of agar alone, with a high thermal hysteresis and almost full reversibility. In the presence of citrate buffer, the result was a "flocculated solid", with low water content (75-81%), whose properties were governed by protein behaviour.

Effect of melt-processing and ultrasonic treatment on physical properties of high-amylose maize starch.

High-amylose maize starch (Hylon VII) was submitted to melt-processing in an internal mixer at 100 degrees C and 40 rpm for 8 min. Glycerol was used as a plasticiser at different polymer/glycerol ratios. Torque and temperature curves were obtained. After glycerol extraction with ethyl alcohol, the samples were dispersed at 5 g/L, and treated by ultrasound radiation at the same conditions for 30 min. Samples were characterised by (1)H NMR spectrometry, viscosity measurements, and X-ray diffractometry. The results revealed that both glycerol and water had an important role on the crystallinity properties of the resulting products. Melt-processed and sonicated samples showed similar (1)H NMR spectra. Ultrasound treatment caused a significant reduction in intrinsic viscosity for the sample previously processed with the highest glycerol content, probably because of its higher solubility in water.

Stroma-free hemoglobin from bovine blood.

Isolation and purification of bovine hemoglobin (HbBv) was carried out after reaction of whole blood with carbon monoxide. Washing/centrifugation steps were used to eliminate leukocytes, platelets, and plasma proteins. Hypotonic media and ultrasound radiation were used to lyse red blood cells. Lyse by ultrasound was shown to lead to solutions at the highest concentrations in HbBv, and the least concentrations in major phospholipids contaminants. Additional purification procedures were performed to remove membrane proteins and phospholipids. In the first case, proteins were denatured by thermal treatment, and filtered. To eliminate phospholipids, liquid chromatography was used with strong anion exchangers. Purity of HbBv was evaluated by normal phase high performance liquid chromatography (HPLC), electrophoresis, and size-exclusion HPLC.

Obtenção de hemoglobina purificada. Uso de resinas de troca aniônica para a eliminação de fosfolipídeos residuais / Stroma-free hemoglobin: Using anion-exchange chromatography to eliminate residual phospholipids

A hemoglobina humana (Hb)vem sendo usada como ponto de partida para o desenvolvimento de substitutos para o sangue. Antes de ser submetida a reações de modificação química, a Hb precisa ser obtida com alto grau de pureza. Neste trabalho, concentrados de hemácias foram tratados por métodos convencionais para a obtenção de amostras de Hb, sob a forma de carbonil-hemoglobina (HbCO). A técnica de cromatografia de troca iônica foi usada com o objetivo de verificar-se a eficiência de resinas aniônicas na eliminação de fosfolipídeos da parede celular, ainda residuais nas soluções de HbCO. Experimentos foram realizados com duas resinas de troca aniônica, uma fraca e outra forte. Os extratos orgânicos da solução de purificada adicionalmente por meio de cromatografia em resina de troca aniônica forte, AG MP-1, foram analisados por cromatografia líquida de alta pressão (HPLC). Os resultados mostraram que a resina AG MP-1, sob as condições utilizadas, foi capaz de reter grande parte do total de fosfolipídeos pesquisados