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Article
Chemistry, Applied
Suqing Li et al.
Summary: Chitosan, mulberry anthocyanin, and lemongrass essential oils were used to create indicator films using 3D printing technology, with cassava starch as a protective layer. These films exhibited antioxidant and antibacterial properties, with the sensitivity increasing as pH levels rose. When chilled pork spoiled, the color change in the indicator films could be analyzed automatically by a smartphone app to determine meat freshness.
Article
Chemistry, Applied
Ran Tao et al.
Summary: The study evaluated the effects of incorporating carvacrol in soy protein isolate (SPI) films, showing that carvacrol can reduce resistance and rigidity of SPI films and increase their extensibility. Changes in protein secondary structure and release kinetics were observed, with glycerol promoting carvacrol release from the films. Films containing >= 2% carvacrol exhibited high antimicrobial activities against Listeria grayi in vapor phase, suggesting potential use in active packaging for food safety improvements.
FOOD HYDROCOLLOIDS
(2022)
Review
Nanoscience & Nanotechnology
Kumaran Subramanian et al.
Summary: This review focuses on the advancement of active packaging using plant pigments in the field of biodegradable packaging.
JOURNAL OF NANOMATERIALS
(2022)
Article
Food Science & Technology
Vasiliki G. Kontogianni et al.
Summary: This study used whey protein concentrate and aqueous rosemary and sage extracts to produce active edible packaging materials, evaluating their antioxidant activity and chemical composition. The results showed that these materials have a positive impact on the shelf life of cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Selene Elizabeth Herrera-Vazquez et al.
Summary: The aim of this study was to evaluate the effect of different concentrations of gelatin, whey protein, and chitosan on the properties of composite edible films and optimize their formulation for food packaging. The results showed that the independent variables significantly affected the water vapor permeability, strength, and solubility of the edible films. The optimized formulation resulted in smooth and transparent films with lower water vapor permeability, maximum strength, and lower solubility.
Article
Food Science & Technology
Ain Nadirah Romainor et al.
Summary: By incorporating polyvinyl alcohol and citric acid into sago starch, an antimicrobial starch-citrate film was synthesized that showed significant inhibition of food borne bacteria and fungi growth, leading to extended shelf-life of food products. This eco-friendly bio-based food packaging has potential applications in extending the quality and safety of various food products.
Article
Chemistry, Physical
Jaweria Ashfaq et al.
Summary: This study focuses on the development of cost-effective biodegradable and edible packaging films using household materials. The films showed improved water vapor barrier properties, transparency, and tensile strength, and maintained these properties even after repeated bending cycles.
Article
Polymer Science
Hao Cheng et al.
Summary: This study characterized an active film made of sodium alginate (SA)-locust bean gum (LBG) containing daphnetin-based film. The addition of daphnetin improved the flexibility and antibacterial activity of the cling film. The results suggest that daphnetin in SA-LBG film could be used to develop food-grade packaging material with antioxidant and antibacterial properties.
Article
Polymer Science
Siti Hasnah Kamarudin et al.
Summary: The development of antimicrobial packaging has been rapidly increasing, aiming to preserve the quality and prolong the shelf life of foods and products. By adding antibacterial nanoparticles and environmentally friendly green polymers, antimicrobial packaging not only offers a wide range of advantages, but also reduces plastic pollution.
Article
Polymer Science
Vandana Chaudhary et al.
Summary: Current non-biodegradable food packaging materials have caused significant environmental issues, leading consumers to seek environmentally friendly alternatives. Bio-based plastics should be the future of the food packaging industry. This review summarizes recent advancements in smart biogenic packaging, focusing on natural packaging, properties of different biogenic packaging materials, and the integration of technologies like nanotechnology and encapsulation for active and intelligent biogenic systems in food packaging.
Review
Biotechnology & Applied Microbiology
Nuo Zhen et al.
Summary: This review highlights the environmental challenges posed by plastics materials used for food packaging and the importance of developing natural antibacterial materials for food preservation in response to increasing demand for sustainable consumer products. Additionally, it provides an overview of common biodegradable natural antimicrobial agents and protein-based biopolymers, emphasizing their advantages and applications in the food packaging industry.
MICROBIAL BIOTECHNOLOGY
(2022)
Review
Chemistry, Applied
Swarup Roy et al.
Summary: Active and intelligent food packaging technology, utilizing the functional properties of curcumin, is effective in preventing food contamination and ensuring food quality and safety. Curcumin, a natural colorant with excellent properties, is widely used in this field for its ability to change color with pH variations.
Article
Chemistry, Applied
Debao Wang et al.
Summary: Three edible food packaging films loaded with different edible spices were prepared, and their effects on the preservation of chilled chicken breast were evaluated. The results demonstrated that these films could effectively prolong the shelf life of chicken breast.
Article
Food Science & Technology
Luman Zheng et al.
Summary: This article reviews the application and progress of natural pigments and polymer carriers in pH-responsive indicator films, discussing their role in monitoring and indicating food quality in food packaging.
Article
Chemistry, Applied
Maria Florez et al.
Summary: The massive use of petroleum-based plastics in food packaging has led to serious environmental issues, prompting the need to develop biodegradable polymer packaging. Chitosan, a natural polysaccharide with non-toxic, antimicrobial, and antifungal properties, is considered a promising material for food packaging. Recent studies have evaluated the potential of active and/or intelligent chitosan-based films in improving food preservation and monitoring. The addition of active compounds has been shown to enhance the mechanical, barrier and functional properties of chitosan films, with potential applications in antimicrobial and antioxidant activities.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yaowen Liu et al.
Summary: Intelligent packaging for detecting food spoilage is in demand, and in this study, gelatin and chitosan were used to prepare microcapsules for monitoring food freshness. The microcapsules showed enhanced thermal stability and controlled release of curcumin, which enabled sustainable pH-change sensing and colorimetric indicator capability for monitoring pork deterioration during storage.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Yuan Zhao et al.
Summary: Food safety remains a concern due to spoilage, waste, and poisoning caused by microorganisms. The demand for functional, eco-friendly, and efficient antimicrobial food packaging is increasing. However, conventional packaging materials have limited antimicrobial effects, are not environmentally friendly, and often lead to drug-resistant microorganisms. Therefore, the development of more effective, sustainable, and safe antimicrobial materials has become a research focus. This review discusses the latest research on combining renewable and biodegradable polysaccharide-based substrates with organic guanidine-based polymers, chlorine dioxide, or natural antimicrobial agents in food packaging, providing theoretical and technical support for the development of new antimicrobial food packaging and extension of food shelf-life.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Liming Zhang et al.
Summary: Chitosan and zein were used to develop bilayer films with a one-way water barrier. The effects of mass ratios on the microstructure and properties of the films were investigated. The results showed that the C:Z = 1:3 film had better performance, especially in water vapor and oxygen permeability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Engineering, Chemical
Zengliu Song et al.
Summary: Incorporating gallic acid into collagen/zein electrospun films significantly increased antioxidant activity, prolonging the freshness of tilapia muscle. Films containing 8% gallic acid showed the best preservation effects and have potential applications in the fish filleting industry.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Athip Boonsiriwit et al.
Summary: Intelligent packaging with indicators can provide information about food quality, inform consumers about food safety, and reduce food waste.
Article
Biochemistry & Molecular Biology
Jorge Ivan Castro et al.
Summary: This study investigated the properties of different formulations of biodegradable cassava starch/gelatin films. The results showed that increasing the amount of gelatin enhanced the thermal performance of the films, but an excess of gelatin was incompatible with starch. Additionally, increasing the gelatin ratio significantly increased the strain and decreased the tensile strength, while also increasing water vapor permeability and decreasing water solubility.
Article
Engineering, Environmental
Priyanka Prabhakar et al.
Summary: Environmental pollution caused by plastic waste is a growing global issue. This study explores the potential of mussel-inspired polydopamine chemistry to develop biodegradable antimicrobial food packaging materials. The packaging films exhibit exceptional biodegradability, antibacterial activity, thermal and mechanical properties, as well as excellent UV shielding properties, providing effective protection against photodegradation.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2022)
Article
Food Science & Technology
Jiayin Huang et al.
Summary: This review provides an in-depth insight into recent advances in natural colorant-based food packaging. It critically summarizes 7 main types of natural pigments and investigates the molecular interaction between natural colorants and bio-polymers. The review also discusses the influences of molecular interactions on the physical and functional properties of natural colorant-based films, as well as their applications in indicator and active food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Chantal T. Tracey et al.
Summary: The importance of intelligent food packaging is emphasized in this study. Regular food packaging allows potential tampering, contamination, and food fraud to go undetected. Intelligent food packaging, on the other hand, enables real-time communication on the state of a food product and helps with food defense, ensuring consumers receive high-quality food products. Unfortunately, consumers are currently unwilling to bear the costs associated with intelligent food packaging and point-of-use devices fabricated using conventional approaches. This review explores 3D printing as a viable alternative.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Polymer Science
Soundouss Maliki et al.
Summary: New developments require innovative ecofriendly materials with biocompatibility, biodegradability, and versatility. Chitosan, the second most abundant material in the world, has unique properties that can be used for various purposes, promoting the design and development of sustainable materials. For example, it can be used as an alternative for food packaging or in sustainable agriculture. Chitosan can also reduce pollution in other industrial processes. This review highlights important advances in the sustainable use of chitosan for promoting circular economy.
Review
Polymer Science
Svetlana Timorshina et al.
Summary: The growth of global population leads to increased demand for agricultural products, resulting in a rise in by-products formed during processing. Collagen and keratin, as significant components in animal origin protein waste, have vast potential for biotechnological applications in various forms and formats in bioengineering.
Article
Green & Sustainable Science & Technology
Maria Tsironi et al.
Summary: This study examined the effects of ginger and rosemary essential oils on the properties of whey protein films, and found that films with 1% essential oil significantly improved the microbiological quality and physicochemical properties of minced lamb meat.
Article
Engineering, Electrical & Electronic
Chunyan Niu et al.
Summary: With the deepening understanding of environmental protection, edible films have become a hot topic in the preservation and packaging of food. This study successfully prepared an edible preservation film by fusing polyphenols with soybean protein isolate, and analyzed its properties and preservation effects. The results showed that the film has a good effect on food preservation and nutrient retention.
JOURNAL OF SENSORS
(2022)
Review
Materials Science, Multidisciplinary
Mohammed Gagaoua et al.
Summary: This review discusses the application of electrospinning for quality and safety preservation of meat and processed meat products, including antioxidant and antimicrobial effects, shelf-life extension, and active and intelligent packaging properties. Electrospun fibres have flexibility and advantages, but still face challenges in real-time responsiveness, and are currently limited to research with limited commercial use.
Article
Food Science & Technology
Hong-geon Song et al.
Summary: The study explored the industrial application of WPI as a food packaging material, leading to the development of PET/WPI/LLDPE films with high oxygen and water vapor barrier properties. These films showed potential for use as packaging material for frozen foods in practical applications.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Engineering, Chemical
Mary R. Yan et al.
Summary: Packaging is an important part of the food industry that is closely related to food quality, safety, and marketing. Traditional food packaging provides protection and storage for food, while advancements in packaging technology have added features to extend the shelf life of food. Consumer demand for environmentally friendly packaging has led to the emergence of sustainable packaging solutions. This article reviews the importance of food packaging in ensuring food quality and safety, explores the development and application of advanced smart, active, and intelligent packaging systems, and discusses the properties of oxygen barriers in packaging.
Article
Food Science & Technology
Krisztina Rita Dornyei et al.
Summary: Research shows that environmentally friendly packaging attributes are not effectively communicated to consumers, calling for improved communication strategies. The use of the attribute-cue matrix tool can analyze and improve packaging solutions across different countries and product categories.
Article
Chemistry, Analytical
Kana Husna Erna et al.
Summary: Colorimetric indicators have great potential in food intelligent packaging for monitoring and detecting food quality. In this study, a biopolymer film based on starch and anthocyanin was developed and characterized for prospective meat freshness monitoring applications. The film exhibited different colors in response to different pH values and showed high sensitivity toward pH changes. The inclusion of anthocyanin increased the film's thickness and crystalline condition, while decreasing its humidity, water solubility, and swelling values.
Review
Biochemistry & Molecular Biology
Yuchen Ma et al.
Summary: Food packaging is important for protecting against contamination, and intelligent packaging provides additional information about food quality. This paper summarizes the progress in the classification, preparation, and application of food packaging indicators, and discusses the feasibility and future directions of smart food packaging.
Article
Chemistry, Applied
Xueying Huang et al.
Summary: Biodegradable blend films made from poly(lactic acid) and zein exhibit improved physical properties and the addition of antimicrobial agent eugenol inhibits bacterial growth, making them suitable as active biodegradable food packaging.
Article
Chemistry, Applied
Wanli Zhang et al.
Summary: Konjac glucomannan (KGM), a safe and edible polysaccharide substance, can be converted into active food packaging films. However, the pure KGM-based film lacks mechanical properties and gas barrier properties due to its strong hydrophilicity, so strategies are needed to improve its performance.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yali Zhao et al.
Summary: Intelligent packaging films using natural polymer as matrix and pH-sensitive dye as indicator have gained increasing interest. The designed CMC/Anth/GO film exhibited improved barrier performance and tensile strength, and visually discernible color response to pH buffer solution and volatile NH3, making it a potential smart packaging film for monitoring and preserving the freshness of proteinic products.
FOOD HYDROCOLLOIDS
(2022)
Article
Materials Science, Multidisciplinary
Jin Xue et al.
Summary: This study prepared electrodes coated with electrospinning porous polyimide fibers to catalyze the oxidation of formaldehyde, showing good oxidation peak potential and coulombic efficiency.
Article
Food Science & Technology
Eden Shlush et al.
Summary: The food packaging industry is in urgent need of environmentally friendly and sustainable packaging materials. Current research focuses on improving the performance of natural biodegradable polymers, synthesizing new biodegradable polymers, improving the production of bio-based conventional polymers, and searching for new renewable sources.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Materials Science, Multidisciplinary
Haifa Mohammed Alghamdi et al.
Summary: This study developed a sodium alginate/polyethylene oxide-based nanocomposite film loaded with nickel and zinc oxide nanoparticles, which enhanced its properties and antibacterial activity. The addition of nickel and zinc oxide nanoparticles improved the film's crystallinity, dielectric and electrical conductivity, mechanical properties, and antibacterial activity. The water solubility of the film decreased with the increase in nanoparticle content. The nanocomposite film has potential applications in antimicrobial food packaging.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2022)
Article
Agricultural Engineering
Sajed Amjadi et al.
Summary: In this study, carvone-loaded zein/pullulan electrospun nanofibers were developed and characterized for the first time. The optimized sample exhibited good uniformity and a small average fiber diameter. The addition of carvone provided the nanofibers with biological activity.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Ruichang Gao et al.
Summary: In this study, colorimetric indicator films were prepared using the electrospinning method by incorporating blueberry anthocyanins, gelatin, and Fe(2+) into a zein matrix. The addition of gelatin and Fe2+ improved the visual discrimination ability of the indicator films in milk with different freshness degrees and in solutions with pH 3-7. The indicator film showed a high correlation between its color parameters and the pH/acidity of the milk during storage, making it a successful tool for monitoring milk freshness.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Mahendra Rai et al.
Summary: Pullulan, an important biodegradable polymer, plays a key role in combating multidrug-resistant pathogens. It possesses various activities against bacteria, fungi, viruses, and tumor cells, can synthesize biogenic silver nanoparticles, and is used in wound healing, food packaging, etc., serving as a natural alternative solution.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Polymer Science
Vlad Mihalca et al.
Summary: Food packaging is of great interest to food producers, marketers, and consumers due to its impact on food quality and the environment. Commonly used materials for food packaging include plastic, glass, metal, and paper, with edible films becoming increasingly popular. Proteins are used for coatings and films in food packaging, with various vegetable and animal protein sources discussed in the review. Mechanical properties, thickness, moisture content, and other factors play a significant role in the utilization of protein-based packages.
Article
Polymer Science
Fitriani Fitriani et al.
Summary: The addition of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) enhances the water barrier and mechanical properties of whey protein isolate (WPI) films, increasing thickness and reducing transparency, while decreasing moisture content, solubility, and absorption. NCC loading improves thermal stability and tensile strength of the films, but has an opposite effect on elongation at break.
Article
Food Science & Technology
Qiankun Shi et al.
Summary: Resveratrol loaded Zein-SHA nanoparticles showed higher in vitro antioxidant activity and antiproliferative activity compared to free resveratrol, making them suitable for functional foods and beverages.
FOOD SCIENCE & NUTRITION
(2021)
Review
Food Science & Technology
Liming Zhang et al.
Summary: This paper discusses the role of active films in maintaining the quality of packaged food, protecting the environment, and extending the shelf life of products, as well as the application of nanoencapsulation techniques in maintaining the properties of active ingredients and controlling the release rate.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Polymer Science
Francesca Lionetto et al.
Summary: This review paper highlights the increasing interest in utilizing fish waste for biopolymer production in food packaging applications. It discusses the potential for reusing fishery industry waste in a circular economy approach and the various types of biopolymers derived from fish waste. While the industrial potential is significant, most applications are still in the lab-scale phase, with technological challenges needing to be addressed to improve the performance of these biopolymers.
Article
Pharmacology & Pharmacy
Paolo Pino et al.
Summary: In this study, novel antibacterial bionanocomposite films were obtained through a simple solvent casting technique, without using any toxic crosslinking agents. The ZnO nanoparticles synthesized had an average size of about 30 nm and showed antibacterial properties, especially against S. epidermidis. The bionanocomposite films exhibited increased swelling ratio at basic pH, making them attractive for chronic wound exudate absorption.
Review
Food Science & Technology
Kalpani Y. Perera et al.
Summary: Food contact materials play a crucial role in food quality and safety. Plastic packaging, while widely used, has negative environmental impacts, prompting research into alternative materials like seaweed polysaccharides. Despite the promising characteristics of seaweed polysaccharides, there are still limitations that require further study for improvement.
Article
Food Science & Technology
Debao Wang et al.
Summary: This study prepared five antibacterial nanofiber packaging films with different concentrations of perillaldehyde, and found that the G/Z/P (5:1:0.02) film had good microstructure and thermal stability, effectively inhibiting bacterial growth, suitable for food packaging.
Article
Food Science & Technology
Sajad Pirsa et al.
Food Packaging and Shelf Life
(2021)
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Malgorzata Latos-Brozio et al.
FOOD AND CHEMICAL TOXICOLOGY
(2020)
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Ke Han et al.
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Ce Shi et al.
CHINESE CHEMICAL LETTERS
(2019)
Review
Food Science & Technology
Ricaurte Leidy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Article
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Dongze Li et al.
Article
Materials Science, Multidisciplinary
Victor Gomes Lauriano Souza et al.
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Chemistry, Analytical
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SENSORS AND ACTUATORS B-CHEMICAL
(2019)
Article
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Nuno H. C. S. Silva et al.
FOOD HYDROCOLLOIDS
(2018)
Review
Food Science & Technology
Ruben Dominguez et al.
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Chemistry, Multidisciplinary
Siying Tang et al.
Review
Nutrition & Dietetics
Valerie Guillard et al.
FRONTIERS IN NUTRITION
(2018)
Article
Biochemistry & Molecular Biology
Xiaomeng Wu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2017)
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Agriculture, Dairy & Animal Science
P. M. Tomasula et al.
JOURNAL OF DAIRY SCIENCE
(2016)
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Rafaela Correa Pereira et al.
JOURNAL OF FOOD SCIENCE
(2016)
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Shakeel Ahmed et al.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
(2016)
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Mehrdad Khanzadi et al.
CARBOHYDRATE POLYMERS
(2015)
