Article
Chemistry, Applied
Maria Florez, Esther Guerra-Rodriguez, Patricia Cazon, Manuel Vazquez
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
Food Science & Technology
Sanne Tiekstra, Ana Dopico-Parada, Hanna Koivula, Johanna Lahti, Mieke Buntinx
Summary: This paper focuses on the factors that hinder the market implementation of active and intelligent packaging technologies in fiber-based food packaging from social, economic, environmental, and legislative perspectives. The findings are supported by quantitative studies analyzing consumer buying expectations about active and intelligent packaging in 16 European countries. Approaches for directing future activities in the field towards industrial implementation are also discussed.
Review
Chemistry, Applied
Josemar Gonsalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Sibele Santos Fernandes, Ailton Cesar Lemes, Guilherme da Cruz Silva, Stanislau Bogusz Junior, Henriette Monteiro Cordeiro de Azeredo, Luiz Henrique Capparelli Mattoso, Mariana Buranelo Egea
Summary: The use of carotenoids as food packaging materials offers advantages such as antioxidant and antimicrobial properties, as well as bioindication of food deterioration. Recovered carotenoids from food processing by-products can be used in the development of active food packaging materials to maintain food stability.
Article
Nanoscience & Nanotechnology
Halle N. Redfearn, Matthew K. Warren, Julie M. Goddard
Summary: New preservation technologies, such as active and intelligent packaging, are needed to reduce the degradative actions of food spoilage. This study demonstrated the production of nonmigratory active and intelligent packaging by grafting curcumin to polypropylene via reactive extrusion. The PP-g-Cur films exhibited UV blocking, transparency, antioxidant behavior, and spoilage indication capabilities, showing potential for various applications.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Review
Food Science & Technology
N. H. Azman, Wan M. Khairul, N. M. Sarbon
Summary: This review provides an overview of the compatibility between the main biopolymer matrix and reinforcing components in active and intelligent packaging film production. The addition of natural extracts and/or nanomaterials improves the mechanical and barrier performance by enhancing the cohesion of the biopolymer matrix. Changes in color are a result of pH alteration due to the pH-sensitivity of bioactive compounds, indicating the potential of these additives as sensors for real-time monitoring of food freshness. The packaging film also shows positive antimicrobial and antioxidant properties, making natural extracts and/or nanomaterials promising additives with positive influences on sensing ability and functional properties.
Review
Nanoscience & Nanotechnology
Sergio Pinilla, Joao Coelho, Ke Li, Ji Liu, Valeria Nicolosi
Summary: This review provides a comprehensive description of the steps involved in the fabrication of 2D inks for printed technologies, including material selection, deposition techniques, and applications. The potential for commercialization of this technology is also discussed.
NATURE REVIEWS MATERIALS
(2022)
Article
Biochemistry & Molecular Biology
Luan Gustavo Santos, Gisele Fernanda Alves-Silva, Vilasia Guimaraes Martins
Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Food Science & Technology
Kalpani Y. Perera, Shubham Sharma, Dileswar Pradhan, Amit K. Jaiswal, Swarna Jaiswal
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.
Review
Polymer Science
Andres Leobardo Puebla-Duarte, Irela Santos-Sauceda, Francisco Rodriguez-Felix, Rey David Iturralde-Garcia, Daniel Fernandez-Quiroz, Ingrid Daniela Perez-Cabral, Carmen Lizette Del-Toro-Sanchez
Summary: This article discusses the importance and related aspects of using natural cyclodextrins in food packaging. Natural cyclodextrins have an interior with an affinity for hydrophobic molecules and an exterior that interacts with water molecules. They can be used to improve the quality and safety of food packaging and provide monitoring information. The article also discusses the selection of suitable packaging for different situations, solubility and toxicological considerations, characterization techniques, and the effects of forming inclusion complexes with bioactive molecules.
Review
Food Science & Technology
Mahmoud Soltani Firouz, Khaled Mohi-Alden, Mahmoud Omid
Summary: The emergence of modern packaging technologies like IP and AP has enabled monitoring of food quality and extension of shelf-life, but there are challenges related to cost, marketability, consumer acceptance, safety and organoleptic quality of the food, and environmental concerns. Further research is needed to address these issues and promote the application of these technologies in the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Materials Science, Textiles
Sana Ullah, Motahira Hashmi, Jungsoon Lee, Ji Ho Youk, Ick Soo Kim
Summary: This article introduces the applications of food packaging in pre-harvest and post-harvest stages, including different types of food packaging and how to improve the performance of food through active food packaging. In addition, the application of nanotechnology in food packaging is also mentioned.
FIBERS AND POLYMERS
(2022)
Review
Food Science & Technology
Parya Ezati, Ajahar Khan, Jong-Whan Rhim, Swarup Roy, Zahoor Ul Hassan
Summary: Active and intelligent packaging can improve shelf life and monitor food quality without affecting nutritional value. Saffron, with its antioxidative, anti-inflammatory, anticancer, and medicinal effects, has emerged as a promising functional material for active and intelligent food packaging. This review summarizes recent research on saffron-based active packaging films and discusses the prospect of saffron-based intelligent packaging as a freshness indicator for various foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Simran Ahuja, Omkar Bains, Mahak Mittal, Raj Kamal, Neeraj K. Aggarwal, Sanjiv Arora
Summary: The objective of this study was to create luminescent films based on poly(hydroxybutyrate) for food packaging applications. The films were synthesized by adding varying concentrations of Chromone (CH) into a poly(hydroxybutyrate) matrix and examined for their characteristics. Among all the films, PHB/CH15 showed the best performance in terms of tensile strength, barrier ability, thermal stability, and luminescence. Further analysis on this film revealed its potential as an antioxidant and antimicrobial agent, demonstrating complete inhibition of microbial growth in bread samples for up to 10 days.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Dandan Liu, Pei Zhao, Jinyu Chen, Yali Yan, Zijian Wu
Summary: Starch, as a sustainable and abundant polymer, has the potential to replace traditional materials in the packaging industry. However, the mechanical strength and barrier properties of starch need to be improved for wider application. This paper reviews the development of starch-based films, methods to enhance their properties, and the latest progress in active intelligent packaging and food applications.
Review
Food Science & Technology
Maryam Adilah Zainal Arifin, Noranizan Mohd Adzahan, Nur Hanani Zainal Abedin, Malgorzata Lasik-Kurdys
Summary: Research on the utilization of food waste and by-products has increased, providing opportunities for the food packaging industry. Valuable compounds in waste and by-products can be used to develop biodegradable plastics, functional compounds, and active packaging materials. However, the practicality of scaling up this research to an industrial level needs further examination.
Article
Biochemistry & Molecular Biology
Li Feng, Jinyuan Yan, Zhitong Jiang, Xue Chen, Zhoukun Li, Jiawei Liu, Xiujuan Qian, Ziqiang Liu, Guangyu Liu, Chongyu Liu, Yuehan Wang, Gang Hu, Weiliang Dong, Zhongli Cui
Summary: Polyhydroxyalkanoates (PHAs) have gained attention for their biodegradable, biocompatible, and renewable properties. This study identified a rare actinomycetes strain A7-Y as the first PHB producer of Aquabacterium genus. Optimum fermentation conditions resulted in strain A7-Y producing 10.2 g/L of PHB in a 5 L fed-batch fermenter, with 54% PHB content in dry cell weight, surpassing reported actinomycetes species. The phaCAB operon in strain A7-Y was identified as responsible for efficient PHB production and verified in recombinant Escherichia coli. Our findings suggest that strain A7-Y and its biosynthetic gene cluster have potential for developing a microbial formulation for PHB production.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)