Review
Food Science & Technology
Sneh Punia Bangar, Okon Johnson Esua, C. Nickhil, William Scott Whiteside
Summary: Microcrystalline cellulose-based active films are advanced solutions to extend the shelf life of food goods by providing antimicrobial protection and preventing lipid oxidation. These films can be incorporated into biopolymer-based and synthetic polymers to create nanocomposites with improved properties.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Materials Science, Multidisciplinary
Chenqian Yang, Jintao Bai, Gang Wang, Hui Wang, Shenghua Ma
Summary: As an important encapsulation material, glass is widely used in various applications due to its ease of fabrication, heat resistance, and stability. Shear strength is a key factor in evaluating the sealing performance of glass, which is often influenced by the wettability and interfacial interactions. This study investigated the effect of Na2O content on the characteristic temperature, wettability, and crystallization behavior of glass, aiming to improve shear strength. The results showed that increasing Na2O concentration led to a decrease in characteristic temperature and an increase in wettability. Moreover, Na2O promoted the precipitation of lead-containing crystals, which further enhanced shear strength. Therefore, glass with a high sodium content has great potential for electronic packaging applications.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2023)
Review
Chemistry, Multidisciplinary
Mahmood Alizadeh Sani, Maryam Azizi-Lalabadi, Milad Tavassoli, Keyhan Mohammadi, David Julian McClements
Summary: Interest is growing in the development of smart and active biodegradable packaging materials in the food industry to improve sustainability and environmental impact while maintaining product quality and safety. Active packaging materials contain components that enhance functionality, while smart packaging materials include sensing components that indicate changes in food attributes. The article reviews recent advances and applications of these materials in monitoring food freshness and safety, highlighting potential challenges and future directions.
Article
Food Science & Technology
Eden Shlush, Maya Davidovich-Pinhas
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
Chemistry, Applied
Milad Tavassoli, Mahmood Alizadeh Sani, Arezou Khezerlou, Ali Ehsani, David Julian McClements
Summary: This study focuses on the design and fabrication of multifunctional films from natural materials, aiming to create smart, active, and/or biodegradable packaging. By embedding different kinds of functional nanoparticles into gelatin-based films, the optical, mechanical, barrier, and preservative properties of the films were improved. Incorporation of functional nanoparticles such as quercetin and lactoferrin enhanced the ability of the films to screen UV-light, antimicrobial, and antioxidant properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Susana Guzman-Puyol, Jesus Hierrezuelo, Jose J. Benitez, Giacomo Tedeschi, Jose M. Porras-Vazquez, Antonio Heredia, Athanassia Athanassiou, Diego Romero, Jose A. Heredia-Guerrero
Summary: Free-standing, robust, and transparent bioplastics were successfully obtained by blending cellulose and naringin, exhibiting excellent antioxidant and antibacterial properties, as well as barrier properties comparable to petroleum-based plastics and cellulose derivatives used for food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Food Science & Technology
Vindya Thathsaranee Weligama Thuppahige, Md Azharul Karim
Summary: This paper discusses the approaches of developing biodegradable food packaging and the framework of converting agro-industrial waste into biodegradable packaging matrices. It critiques the approaches and valorization of agro-industrial waste in biodegradable food packaging. An overview of commonly used biodegradable food packaging materials is provided, and the potential use of agro-industrial waste-based materials is highlighted. The study emphasizes the vital necessity of growing awareness about agro-industrial waste as biodegradable food packaging materials through this comprehensive review.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Aswathy Jayakumar, Sabarish Radoor, Jun Tae Kim, Jong Whan Rhim, Debabrata Nandi, Jyotishkumar Parameswaranpillai, Suchart Siengchin
Summary: This article discusses the latest trends in biopolymer nanotechnology in the field of food packaging, with a focus on the characteristics and applications of active and intelligent food packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Food Science & Technology
Aswathy Jayakumar, Sabarish Radoor, Jun Tae Kim, Jong Whan Rhim, Debabrata Nandi, Jyotishkumar Parameswaranpillai, Suchart Siengchin
Summary: The environmental impact and health hazards associated with non-biodegradable petroleum-based products have led to the exploration of using biopolymers in food packaging. The advancements in biopolymer nanotechnology have introduced the concept of bionanocomposites with better functionalities and eco-friendly nature. This review provides a comprehensive update on the recent trends in food packaging, focusing on active and intelligent food packaging, its properties, and reinforcement agents.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Maria J. Mukkadan, Radhakrishnan Preetha, V. Sreejit
Summary: The development of new packaging materials with biodegradability is important in reducing environmental pollution caused by synthetic polymers. Nanocellulose was extracted from Borassus flabellifer husk and combined with arrowroot starch, glycerol, and neem oil to develop an active packaging film. The film showed improved mechanical, antimicrobial, and optical properties compared to normal starch film, and prevented lipid oxidation in chicken meat, resulting in longer shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Sharad Raghuvanshi, Hina Khan, Vaishali Saroha, Harish Sharma, Hariome Sharan Gupta, Ashish Kadam, Dharm Dutt
Summary: This article comprehensively reviews the latest innovations in bionanocomposite films for intelligent food packaging over the past five years, including their material development, application areas, challenges, and future perspectives.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Biochemistry & Molecular Biology
Wanli Zhang, Mahmood Alizadeh Sani, Zhengke Zhang, David Julian McClements, Seid Mahdi Jafari
Summary: Biodegradable food packaging films (FPFs) made from sustainable biopolymeric materials are increasingly being used in the food industry to reduce pollution and health risks associated with conventional plastic packaging. However, these FPFs often have poorer functional performance compared to traditional plastic films. The incorporation of zinc oxide nanoparticles (ZNPs) into FPFs can improve their properties. This article reviews the design, fabrication, and application of ZNPs-loaded FPFs based on biopolymers, focusing on their impacts on the optical, barrier, mechanical, water sensitivity, and antimicrobial properties of the films. The potential applications of ZNPs-loaded FPFs for fresh food preservation are also discussed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Chenxi Wang, Chen Gong, Yang Qin, Yao Hu, Aiquan Jiao, Zhengyu Jin, Chao Qiu, Jinpeng Wang
Summary: Biopolymer packaging films are biodegradable and environmentally-friendly, yet their poor mechanical and barrier properties limit their application. By transforming natural biopolymers into nanoparticles through different treatments, significant functional properties can be achieved for applications in food packaging.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Environmental
Elena-Ruxandra Radu, Denis Mihaela Panaitescu, Cristian-Andi Nicolae, Raluca Augusta Gabor, Valentin Raditoiu, Sergiu Stoian, Elvira Alexandrescu, Radu Fierascu, Ioana Chiulan
Summary: This study investigated the biodegradation behavior of PLA/PHB blend films and their sandwich-structured composites containing a cellulose paper interlayer in a natural soil environment under specific humidity and temperature conditions of different seasons. The materials were able to degrade under the action of soil microorganisms, water, and heat. The addition of a cellulose layer favored water retention and enhanced degradation, showing traces of erosion and biodegradation in buried samples.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Review
Biochemistry & Molecular Biology
Satti Venu Gopala Kumari, Kannan Pakshirajan, G. Pugazhenthi
Summary: This review discusses the application of biopolymers in food packaging and the limitations they face, as well as the latest research advancements to address these limitations. Loading nanofillers and blending biopolymers can improve their performance. The methods for achieving uniform dispersion of nanofillers and processing biopolymers are also discussed, along with the potential use of waste as raw materials and the concept of integrated biorefinery. The review also provides insights into future research prospects in this field and the contribution of biopolymers to sustainable development.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Linjun Jiang, Shuang Xian, Xingyan Liu, Guanghui Shen, Zhiqing Zhang, Xiaoyan Hou, Anjun Chen
Summary: This study investigated the effects of red radish and cabbage on fermentation microorganisms and volatile organic compounds (VOCs) in paocai using metagenomics sequencing technology and gas chromatography-mass spectroscopy. The results showed that cabbage had higher microbial diversity compared to red radish, and different VOCs were found in the two raw materials.
Article
Biochemistry & Molecular Biology
Guanghui Shen, Guoxian Yu, Hejun Wu, Shanshan Li, Xiaoyan Hou, Meiliang Li, Qingye Li, Xingyan Liu, Man Zhou, Anjun Chen, Zhiqing Zhang
Summary: This study evaluated the effects of lipids incorporation on the water resistance of composite biodegradable films. Paraffin wax, beeswax, and paraffin oil were found to improve water vapor permeability and surface hydrophobicity. Among them, the film containing 15% beeswax showed the best water resistance performance. Additionally, different lipids incorporation altered the morphology of the composite film and enhanced the molecular interactions between the film components.
Review
Chemistry, Applied
Jingjing Luo, Jingxuan Ke, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang
Summary: Chinese prickly ash is well-known for its pungent flavor in Sichuan Cuisine. Research suggests that the numbing substances in prickly ash have various health benefits and pharmacological effects. However, these substances are unstable and prone to oxidation and decomposition reactions. The distinct tingling sensations caused by different numbing substances are attributed to their interaction with membrane ion channels.
Article
Food Science & Technology
Shuang Xian, Hengyan Zhong, Bai Yi, Xingyan Liu, Guanghui Shen, Meiliang Li, Zhiqing Zhang, Qingying Luo, Shanshan Li, Man Zhou, Fei Xu, Anjun Chen
Summary: This study analyzed the microorganisms related to pellicle formation in paocai fermentation through meta-genomic sequencing technology, and explored the effects of Baijiu and salt on microorganisms and volatile components. The results showed that the growth of pellicle formation related microorganisms could be inhibited by adding Baijiu, but not by adding salt. The presence of certain VOCs was associated with the undesirable smell during pellicle formation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Qingying Luo, Xiaomeng Li, Zhiqing Zhang, Anjun Chen, Shanshan Li, Guanghui Shen, Meiliang Li, Xingyan Liu, Xueqin Yin, Lan Cheng, Xingpan Yang, Chunping Jiang, Jianlong Li, Xiaoyan Hou
Summary: In this study, proteins were extracted from Zanthoxylum bungeanum seed using the alkali-soluble acid precipitation method. The optimal extraction conditions were determined, and the yield of Zanthoxylum bungeanum seed protein reached 33.40%. The antioxidant activity of the protein was found to increase during the digestion process. By combining nano LC-ESI-MS/MS technology and bioinformatics databases, multiple bioactive peptides were identified and predicted in the digested product of Zanthoxylum bungeanum seed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hejun Wu, Chun Jiao, Shasha Li, Qingye Li, Zhiqing Zhang, Man Zhou, Xiangyang Yuan
Summary: This study developed a novel pH-sensing biopolymer film based on red cabbage puree and polyvinyl alcohol for monitoring fish freshness at 25 degrees C. The film showed visible color changes within a pH range of 2-12 and could potentially be used for monitoring fish freshness.
Article
Chemistry, Physical
Junyu Lu, Haoruo Zhang, Mushan Yuan, Xiaochuang Di, Long Ni, Yinfu Luo, Yang Chen, Huawei Zou
Summary: By optimizing the reduction process, we achieved rapid in-situ growth of flower-like reduced graphene oxide (RGO) with 3D distribution in the honeycomb structure. The RGO-filled honeycomb composites exhibited super-broadband microwave absorption (MA) and ultra-lightweight properties. The electromagnetic parameters of the composites can be precisely controlled by adjusting the weight gain of RGO impregnation.
Article
Engineering, Manufacturing
Junyu Lu, Haoruo Zhang, Mushan Yuan, Yunfei Gao, Mei Liang, Yang Chen, Huawei Zou
Summary: The broadband electromagnetic absorption properties of RGO/melamine foam (RGO/MF) composites were successfully achieved and optimized by hydrothermal chemical reduction method. The realization of broadband absorption was mainly achieved through the enhancement of RGO dispersion by MF and hydrothermal chemical reduction. The RGO/MF honeycomb composites showed a promising application prospect in the field of aerospace stealth with a high electromagnetic absorption ratio (EAB) in the full frequency range from 2 to 18 GHz.
COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING
(2023)
Article
Chemistry, Applied
Qiang Cui, Zhiqing Zhang, Meiliang Li, Man Zhou, Xiaomeng Sun
Summary: This study analyzed the peptide profiles and potential allergenicity of milk protein concentrate hydrolysates using the peptidomics approach. The degree of hydrolysis and peptide profiles of the hydrolysates varied depending on the hydrolysis time and enzymes used. Allergic peptides were identified in the hydrolysates, but their allergenicity was significantly reduced compared to the original concentrate. This research supports the use of these hydrolysates in hypoallergenic formula foods.
Article
Chemistry, Applied
Hejun Wu, Ting Li, Lu Peng, Jie Wang, Yuixiao Lei, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang
Summary: Starch/gelatin films incorporated with resveratrol at different concentrations were developed and characterized. The addition of resveratrol increased the surface roughness and physical interactions among the components. The films exhibited improved thickness, opacity, tensile strength, hydrophobicity, and thermal stability, while decreased transmittance, solubility, and permeability to water vapor and oxygen. Most importantly, the films showed excellent antioxidant activity and barrier performance to oil.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Jinxi Cheng, Xiaoyan Hou, Qiang Cui, Guanghui Shen, Shanshan Li, Qingying Luo, Man Zhou, Hong Chen, Zhiqing Zhang
Summary: This study successfully isolated and purified hydroxyl-alpha-sanshool, the main alkylamide produced by Z. armatum. The method used was simple, rapid, economical, and effective, providing a new approach for the separation of high-purity hydroxyl-alpha-sanshool.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Hejun Wu, Ling Ma, Sen Li, Jie Wang, Ting Li, Lu Peng, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang, Yuntao Liu
Summary: An antibacterial gelatin film was developed by incorporating a diatomite/carvacrol complex into gelatin. The complex showed good interaction and compatibility with the gelatin matrix. The resulting film exhibited desirable physical properties and a sustained-release effect, making it suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Summary: This study investigated the complex coacervation of chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, comparing its behavior with apple pectin as the control. The results showed that the phase behavior and interactions between CAS and CP were influenced by pH and mixing ratios. The formation of soluble or insoluble complexes depended on the pH value, with electrostatic attraction playing a role below CAS's isoelectric point and hydrogen bonding and hydrophobic interaction dominating above it. The complexes formed had good thermal properties, and the study laid a theoretical foundation for the application of CP in food processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Guanghui Shen, Lu Yang, Xinyu Lv, Yingfan Zhang, Xiaoyan Hou, Meiliang Li, Man Zhou, Le Pan, Anjun Chen, Zhiqing Zhang
Summary: Linalool can inhibit the pellicle biofilm formation of Bacillus amyloliquefaciens in soy products by suppressing cell motility and the production of extracellular polysaccharides and proteins. It interacts strongly with quorum-sensing ComP receptor and biofilm matrix assembly TasA through multiple intermolecular forces, suggesting its potential as an antibiofilm agent.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
