Article
Food Science & Technology
Siqi Cheng, Feifan Li, Xiaohong Mei
Summary: In this study, edible films based on hordein/chitosan complexes were prepared and their effects on strawberry preservation were evaluated. The results showed that the addition of hordein significantly improved the thermal stability and tensile strength of the composite films, but decreased the elongation at break and water vapor permeability. The composite film HCH5 exhibited the best mechanical and water resistance properties, and effectively preserved strawberry fruits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yi Yuan, Xia Zhang, Ziran Pan, Qingrong Xue, Yongtai Wu, Yuting Li, Bing Li, Lin Li
Summary: Shellac nanoparticles (SNPs) can enhance the properties of chitosan (CS) films, improving their thermal stability, color, mechanical properties, UV absorption, and reducing water vapor permeability. Curcumin-incorporated CSNPs films have shown good effects on preventing shrimp spoilage.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Hongsu Wang, Ling Guo, Lu Liu, Baoqing Han, Xiaodi Niu
Summary: The study developed composite films with good antioxidant and antibacterial activity by adding nisin and different concentrations of Perilla essential oil to N-succinyl chitosan matrix. These films delayed the decay of strawberries and improved mechanical, water vapor barrier, and optical properties after adding nisin and essential oil.
Review
Chemistry, Applied
Wanli Zhang, Milad Hadidi, Asli Can Karaca, Sara Hedayati, Mohammad Tarahi, Elham Assadpour, Seid Mahdi Jafari
Summary: Chitosan (CS), as a bio-renewable natural material, has the potential to be used in food packaging films (PFs)/coatings as a biopolymer. However, its poor solubility in dilute acid solutions and limited antioxidant and antimicrobial activities restrict its application in PFs/coatings. Chemical modification of CS, particularly through graft copolymerization, has been widely studied to address these limitations. This work reviews the progress of CS grafted PA (CS-g-PA) based films, discussing the chemistry and methods of preparing CS-g-PA and the effects of different PAs grafting on CS film properties. Additionally, the application of CS-g-PA functionalized PFs/coatings for food preservation is explored. It is concluded that modifying the properties of CS-based films through PA grafting can enhance the food preservation capability of CS-based films/coatings.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Yanling Fan, Jing Yang, Anbang Duan, Xiaojun Li
Summary: This study developed a novel edible composite film PAX, with optimized concentrations of pectin and sodium alginate. The experimental results showed that the PAX(O) film exhibited high performance in preserving fresh-cut potatoes compared to other tested combinations.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Shujuan Chen, Qiuyan Zeng, Xinyu Tan, Mengyi Ye, Yanan Zhang, Likou Zou, Shuliang Liu, Yong Yang, Aiping Liu, Li He, Kaidi Hu
Summary: In this study, nitrogen-doped carbon dots (N-CDs) with excellent photodynamic antibacterial properties were successfully synthesized using a hydrothermal method. A composite film was prepared by combining N-CDs with chitosan (CS) using a solvent casting method. The films' morphology, structure, mechanical properties, barrier properties, thermal stability, and antibacterial properties were analyzed using various techniques. The study also investigated the preservation effects of the films on pork and blueberries. The results showed that the CS/N-CDs composite film exhibited strong and flexible characteristics, good UV light barrier performance, and high photodynamic antibacterial rates against E. coli and S. aureus. The film also demonstrated positive effects on preserving the freshness and extending the shelf life of food.
CARBOHYDRATE POLYMERS
(2023)
Review
Green & Sustainable Science & Technology
Ruchir Priyadarshi, Swarup Roy, Tabli Ghosh, Deblina Biswas, Jong-Whan Rhim
Summary: This review comprehensively discusses the status and development trends of sustainable biopolymer-based functional films and antimicrobial nanofillers in active food packaging, mainly focusing on the recent research advancements involving the utilization of antimicrobial nanofillers in biopolymeric food packaging materials. It provides an overview of the sources of biopolymers, the preparation and application of antimicrobial nanofillers, as well as summarizing the safety concerns related to the use of bio-based nanocomposites in antimicrobial food packaging.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2022)
Article
Food Science & Technology
Cristina Cejudo, Marta Ferreiro, Irene Romera, Lourdes Casas, Casimiro Mantell
Summary: Active packaging is an effective method to preserve perishable foods. A packaging formulation containing chitosan, starch, and mango leaf extract showed high bioactivity, reducing water solubility and water vapor permeability while increasing UV protection. This formulation demonstrated better preservation of raspberry fruit compared to a control.
Article
Chemistry, Applied
Danmin Yang, Qun Liu, Yahui Gao, Shoumei Wan, Fanrong Meng, Wuyin Weng, Yucang Zhang
Summary: In this study, silver nanoparticles were loaded on chitosan and incorporated into polyvinyl alcohol to develop active food packaging films. The films showed excellent mechanical properties and antibacterial activity, and were effective in reducing weight loss and microbial infection in fruits.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Liu Yang, Lixuan Ren, Yanzhen Zhao, Siqun Liu, Huifang Wang, Xianghua Gao, Baolong Niu, Wenfeng Li
Summary: In this study, arginineated chitosan (ACS) was used to synthesize ACS-ZnO NPs, which were then incorporated into a polyvinyl alcohol (PVA) matrix to form antimicrobial films. The ACS and ACS-ZnO NPs exhibited better water solubility and good cytocompatibility. The addition of ACS and ACS-ZnO NPs improved the mechanical properties, water barrier, and antibacterial activities of the composite film, and it also showed biodegradability. Therefore, PVA films based on ACS and ACS-ZnO NPs have great potential for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Elodie Melro, Filipe E. Antunes, Gabriela J. da Silva, Ines Cruz, Philippe E. Ramos, Fatima Carvalho, Luis Alves
Summary: The study focuses on the use of different acids to dissolve chitosan, with acetic acid showing the highest antimicrobial activity and solution viscosity, as well as better mechanical properties in the formed films. The selection of acid type not only facilitates chitosan dissolution but also plays a key role in the properties of the solutions and films.
Article
Food Science & Technology
Yu Li, Yu Zhou, Zhouli Wang, Rui Cai, Tianli Yue, Lu Cui
Summary: The addition of nano-zinc oxide improved the mechanical properties and antibacterial activity of chitosan composite films, making them effective in preserving cherry tomatoes and inhibiting the growth of selected microorganisms.
Article
Chemistry, Applied
Xiaoyan Zhou, Xiaoli Liu, Wenying Liao, Qi Wang, Wenshui Xia
Summary: By loading tea polyphenol-loaded chitosan coated nanoliposomes (CS-TP-lip) onto chitosan/bacterial cellulose-based films, the physicochemical properties of the composite films were improved, making them a promising option for food preservation.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Bowen Shen, Shengmiao Sun, Liying Zhu, Jianguang Yu, Ling Jiang
Summary: A novel nanocomposite film (Cs/FeS film) for potential food packaging applications was fabricated using chi-tosan (Cs) and Bio-FeS biosynthesized by Deinococcus wulumuqiensis R12. The Cs/FeS film exhibited improved shading performance, better water resistance, as well as high antioxidant capacity compared to pure chitosan films, making it an attractive option for food packaging. The physical properties of the film were further enhanced with the increase of Bio-FeS content.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Shikai Zhang, Xinxin Cheng, Quanbin Fu, Yijing Li, Peng Wu, Yiheng Qiao, Jianfeng Yan, Lin Si, Geoffrey I. N. Waterhouse, Houshen Li, Shiyun Ai
Summary: In this study, pectin-lignin nanoparticle (LNP) composite films were prepared and their physical, antioxidant, and antibacterial properties were evaluated. The addition of LNP enhanced the tensile strength, water contact angle, hydrophobicity, and water barrier properties of the pectin-based films. The tight entanglement and positive interaction between pectin and LNP contributed to the improved film properties. Additionally, the pectin-LNP composite films exhibited strong anti-ultraviolet performance and enhanced DPPH radical scavenging and antibacterial abilities. These results highlight the potential of pectin-LNP composite films as active packaging materials for food preservation/packaging applications.
FOOD HYDROCOLLOIDS
(2023)
