Article
Food Science & Technology
Lei Zhang, Ziyuan Wang, Yi Jiao, Zichen Wang, Xiuming Tang, Zhanxin Du, Zeyang Zhang, Shihai Lu, Changsheng Qiao, Jiandong Cui
Summary: Biobased polymer packaging films have witnessed significant developments in recent years. In this study, biodegradable packaging films with antimicrobial properties and mechanical strength were successfully developed. The films showed improved UV/visible light barrier properties and enhanced antimicrobial activities, making them promising for food packaging and preservation systems.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Materials Science, Multidisciplinary
Liang Chen, Taotao Qiang, Xuejun Chen, Wenqi Ren, Hui Jie Zhang
Summary: The multi-cross-linked biodegradable film showed excellent mechanical properties due to the multiple hydrogen bonds, covalent bonds, and crystalline domains in its structure, acting as sacrificial bonds to dissipate energy. Additionally, it exhibited good light transmittance, improved moisture resistance, and biodegradability in natural soil.
ACS APPLIED POLYMER MATERIALS
(2022)
Article
Food Science & Technology
Pavel Pleva, Lucie Bartosova, Daniela Macalova, Ludmila Zalesakova, Jana Sedlarikova, Magda Janalikova
Summary: This study evaluated the biofilm formation on different polymer films and investigated the effect of antimicrobial compounds on biofilm formation. The results showed that certain polymer films had high biofilm formation ability, and the addition of antimicrobial compounds effectively reduced biofilm formation. Therefore, these films can be used to develop novel active food packaging to prevent biofilm formation and enhance food quality and safety.
Article
Polymer Science
Wordpools Nansu, Sukunya Ross, Amonrut Waisarikit, Gareth M. Ross, Pensri Charoensit, Nungruthai Suphrom, Sararat Mahasaranon
Summary: This research focuses on the development of a biodegradable packaging film using poly(butylene succinate) (PBS) incorporated with natural colorants extracted from roselle and sappan heartwood. The films show improved barrier properties, reduced light transmittance, enhanced crystallinity, and slight increases in tensile strength and elongation. They also exhibit higher stability after undergoing an aging test. The key advantages of these films lie in their non-toxicity, biodegradability, and overall environmental friendliness.
Article
Polymer Science
Mona M. Abd Al-Ghani, Rasha A. Azzam, Tarek M. Madkour
Summary: The study developed antimicrobial microporous eco-friendly polymeric membranes for food packaging, achieving optimal gas permeability and oxygen transmission rate in formulations with 50% NaCl and 10% PEO, and 20% PLA and 80% PCL, respectively.
Review
Polymer Science
Feng Wu, Manjusri Misra, Amar K. Mohanty
Summary: Biodegradable polymers have attracted significant attention due to their environmentally friendly compostability. However, challenges remain for their practical application in packaging, particularly in addressing gas/moisture barrier issues. Various strategies have been researched for decades to overcome these challenges, such as chain architecture tailoring, crystallinity, melt blending/multi-layer co-extrusion, nanotechnology, and surface coating. This review focuses on improving the oxygen/water vapor barrier properties of biodegradable polymers and discusses the limitations of current methods and potential solutions.
PROGRESS IN POLYMER SCIENCE
(2021)
Article
Chemistry, Physical
Meenakshi Talukdar, Oishik Nath, Pritam Deb
Summary: A 2D/2D g-C3N4@CuSe heterostructure based biodegradable film has been developed with excellent barrier properties and exceptional mechanical properties, showing potential for intelligent packaging applications. The reinforced layered structure within the polymer matrix enhances the film's performance by providing a torturous path for gas/water penetration, leading to active and outstanding barrier performance against foodborne pathogens.
APPLIED SURFACE SCIENCE
(2021)
Article
Chemistry, Applied
Lissette Montoille, Constanza Morales Vicencio, Daniel Fontalba, J. Andres Ortiz, Viviana Moreno-Serna, Laura Peponi, Silvia Matiacevich, Paula A. Zapata
Summary: Spectroscopic analysis revealed that kefiran contains hexasaccharide repeating units. Neat kefiran films and those incorporated with various plasticizers were studied for their physical, thermal, mechanical, optical, and solubilization properties. The addition of different plasticizers affected the solubility and hardness of the films, leading to changes in flexibility. Films based on kefiran could potentially be used in the food packaging industry.
Review
Polymer Science
Andre Jiang, Rajkumar Patel, Bandana Padhan, Supriya Palimkar, Padmaja Galgali, Arindam Adhikari, Imre Varga, Madhumita Patel
Summary: The development of biobased polymer packaging films has gained attention due to the environmental hazards of petroleum-based, nonbiodegradable packaging materials. Chitosan is a popular biopolymer for food packaging due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. This review summarizes chitosan composites that exhibit active packaging, improving food storage conditions and extending shelf life, by incorporating active compounds such as essential oils and phenolic compounds. Additionally, composites with polysaccharides and various nanoparticles are also discussed. This review provides valuable information for selecting an enhanced composite with chitosan and offers directions for the development of novel biodegradable food packaging materials.
Article
Food Science & Technology
Eun Jo Jang, Bandana Padhan, Madhumita Patel, Jitendra Kumar Pandey, Baojun Xu, Rajkumar Patel
Summary: Antimicrobial film is a revolutionary active packaging material that preserves food quality and extends shelf life. Researchers are fortifying bacterial cellulose (BC) with various additives to improve its antimicrobial and antioxidant properties, providing benefits for the food industry to select and produce enhanced BC with improved shelf-life and other functional qualities.
Article
Biochemistry & Molecular Biology
Francesco Lopresti, Luigi Botta, Vincenzo La Carrubba, Liliana Di Pasquale, Luca Settanni, Raimondo Gaglio
Summary: In this study, antibacterial biopolymeric films containing carvacrol (CRV) and nisin were investigated for potential food packaging applications. The combination of CRV and nisin significantly influenced the properties of Mater-Bi based films, leading to higher antibacterial activity compared to films containing CRV or nisin alone.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Chemistry, Multidisciplinary
Jingwen Wang, Xiaoshuai Han, Chunmei Zhang, Kunming Liu, Gaigai Duan
Summary: Food packaging is not just about preserving food, but also about keeping up with technological advances. New degradable packaging materials are becoming popular. Cellulose, a biodegradable material, has better degradability compared to traditional materials and is being introduced into the packaging industry.
Article
Chemistry, Applied
Wenqi Ren, Taotao Qiang, Liang Chen
Summary: A facile method was proposed to prepare a pectin-based film with high mechanical strength and moisture resistance. Strong bonds, including ionic bond and crystalline domain, were introduced to enhance the film's properties. The pectin-based film exhibited outstanding fracture stress and recyclability, and showed satisfactory moisture resistance, light transmittance, and biodegradability in natural soil.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Helen Onyeaka, KeChrist Obileke, Golden Makaka, Nwabunwanne Nwokolo
Summary: This review updates the knowledge on the application of starch-based biodegradable films for food packaging, highlighting the abundance and cost effectiveness of starch as a preferred material. It is the first review to consolidate over 100 articles/publications on starch-based biodegradable films, providing insight into their current research status and applications for food packaging. The review also suggests the use of nanomaterials to improve the shelf life of food packaging.
Review
Food Science & Technology
Hao Cheng, Long Chen, David Julian McClements, Tianyi Yang, Zipei Zhang, Fei Ren, Ming Miao, Yaoqi Tian, Zhengyu Jin
Summary: Starch is considered a good substitute for synthetic polymers due to its abundant supply, low cost, complete biodegradation, high biocompatibility, and good filmforming properties. However, technical challenges need to be overcome to increase the practicality of starch-based materials for various applications. An updated review of starch-based materials, emphasizing on methods to improve their properties and widen their application in food packaging, is provided in this study.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Mannur Ismail Shaik, Norizah Mhd Sarbon
Summary: The study discusses a novel strategy for developing anti-proliferative peptides from fish and its discards, which can be purified to exhibit anti-proliferative activity through enzymatic hydrolysis, and further validation through in vivo experiments is needed.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Entomology
Nur Hanis Izzati Sulaiman, Norizah M. Sarbon
Summary: The effects of heat treatment on the physicochemical, antioxidant, and antimicrobial properties of Kelulut, Tualang, and Acacia honey were investigated in this study. The results showed that heat treatment increased the pH and color intensity of the honey, while the antioxidant values increased and the antimicrobial properties decreased with higher heating temperatures. Kelulut honey exhibited better antioxidant and antimicrobial properties compared to Tualang and Acacia honey.
JOURNAL OF APICULTURAL RESEARCH
(2022)
Article
Entomology
Nur Irma Izzati Muhammad, Norizah M. Sarbon
Summary: This study investigated the physicochemical profile, antioxidant activity, and mineral contents of Kelulut, Tualang, and Acacia honey. The findings revealed that Kelulut honey had superior antioxidant and total acidity, low pH, and high color intensity.
JOURNAL OF APICULTURAL RESEARCH
(2023)
Review
Food Science & Technology
N. S. Said, Nazlin K. Howell, N. M. Sarbon
Summary: This article discusses the potential use of gelatin-based film as active and smart edible films in food packaging. It highlights the advantages of gelatin-based film and its applications in enhancing food safety and promoting healthy lifestyle.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
D. Tawalbeh, W. A. N. Wan Ahmad, N. M. Sarbon
Summary: Ultrasound pretreatment has positive effects on the functional and bioactive properties of legumes protein hydrolysates and peptides, enhancing their solubility, antioxidant activity, and antihypertensive effects.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Nurul Saadah Said, Norizah Mhd Sarbon
Summary: This review discusses the potential application of gelatin-based film as a biodegradable food packaging material. Researchers have shown increasing interest in exploiting gelatin as a biopolymer packaging material due to concerns over environmental problems caused by petroleum-based packaging and increasing demands for food safety. Poultry-based gelatin films have been found to have better mechanical and light barrier properties compared to mammalian and marine gelatin films.
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.
Article
Biotechnology & Applied Microbiology
N. A. M. Jusoh, M. I. N. Isa, N. M. Sarbon
Summary: This study investigated the properties of chicken skin gelatin films incorporated with virgin coconut oil (VCO). The results showed that the mechanical properties and tensile strength of the films decreased, while the light transmission decreased with increasing VCO concentration. The water vapor permeability showed no significant difference. Moreover, the microstructure of the films became rougher and more discontinuous, and the functional group intensity increased with VCO concentration. The DPPH scavenging activity and total phenolic content also increased. Therefore, VCO can be used in active film packaging for protein-rich foods.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Umi Hartina Mohamad Razali, Harisun Ya'akob, Norizah Mhd Sarbon, Nur Hidayah Zainan, Daniel Joe Dailin, Dayang Norulfairuz Abang Zaidel
Summary: The high demand for collagen as a biomaterial has led to research on improving its extraction methods. Clean technology for sustainable collagen extraction is gaining popularity due to its efficiency and minimal waste production. This review focuses on improving collagen processing through pre-treatment, extraction, and recovery steps using green technologies. The study shows that these clean technologies eliminate excessive chemicals and shorten processing time, while careful control is needed to preserve collagen's structural integrity.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Mannur Ismail Shaik, Muhammad Farid Azhari, Norizah Mhd Sarbon
Summary: Color indicators are sensitive tools for monitoring the quality and safety of food products. Natural colorants can improve the performance of gelatin-based films and provide antioxidant and antimicrobial properties. The color indicator is an effective tool for controlling the shelf life of packaged foods. Future studies should explore the use of more natural colorants and gas-level determination in food spoilage.
Review
Biochemistry & Molecular Biology
Deia Tawalbeh, Muhammad H. Al-U'datt, Wan Amir Nizam Wan Ahmad, Fisal Ahmad, Norizah Mhd Sarbon
Summary: Consumption of legumes has been proven to enhance health and reduce the risk of cardiovascular disease and certain types of cancer. Researchers have focused on finding natural sources of ACE inhibitors, antioxidants, and anti-inflammatory peptides, such as legumes. Recent studies have shown that bioactive peptides derived from legume protein hydrolysates have various beneficial effects, including antioxidant, anti-hypertensive, anticancer, anti-proliferative, and anti-inflammatory properties. This review aims to describe the recent advances in in vitro and in vivo studies on antioxidant, anti-hypertensive, and anti-inflammatory peptides isolated from legume-derived protein hydrolysates. The results indicate that antioxidant legume peptides possess short-chain amino acid sequences and have anti-hypertensive properties by reducing systolic blood pressure in hypertensive rats.
Article
Polymer Science
Mannur Ismail Shaik, Intan Nordiana Md Nor, Norizah Mhd Sarbon
Summary: The study investigated the effects of extraction time on collagen extraction from silver catfish skin. Pepsin soluble collagen (PSC) was extracted for 24 and 48 hours and evaluated for its chemical composition, solubility, functional group, microstructure, and rheological properties. The results showed that 24-hour extraction yielded PSC with better chemical composition and similar extractability compared to the 48-hour extraction. Therefore, 24 hours was determined as the optimal extraction time for PSC from silver catfish skin.
Article
Biotechnology & Applied Microbiology
N. S. Said, N. M. Sarbon
Summary: This study developed a colorimetric intelligent gelatin composite film with curcumin to monitor fish fillets' freshness. The sensing ability of chicken skin gelatin composite film in NH3 environments was studied and compared to bovine gelatin composite films. The results showed that the films can change color in response to NH3 and can be used as visual indicators to monitor the freshness of fish fillets.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Mannur Ismail Shaik, Asmaa Nuha Abdul Kadir, Norizah Mhd Sarbon
Summary: The main objective of this study was to characterize the acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the body wall of Stichopus hermanni sea cucumber. Despite having similar chemical compositions, ASC had a lower yield and whiter color compared to PSC, showing promise as a substitute for collagen derived from marine sources.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
