Article
Chemistry, Applied
Tomy J. Gutierrez
Summary: The study showed that the concentration of pumpkin flour matrix and natural filler significantly affected the properties of edible films, potentially leading to the redefinition of resistant starch classification. The addition of natural nanofiller had varying plasticizing effects on edible films at different concentrations, without significantly impacting their digestibility.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Mayra C. Garcia-Anaya, David R. Sepulveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muniz
Summary: The development of new technologies has led to the production of edible films and coatings with antibacterial properties, including the addition of bacteriophages. This review provides an overview of the manufacturing process and discusses the application of bacteriophage-added edible packaging in preserving food safety.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
E. Sogut, B. Ertekin Filiz, A. C. Seydim
Summary: The use of polymer blends or multi-strain probiotic culture mixture as carriers in film formulations can effectively maintain the stability and survival of probiotics during storage. The incorporation of mixed culture in films showed higher cell counts and affected the properties of the films.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Food Science & Technology
Ana Flavia Sampaio Paulo, Tahis Regina Bau, Elza Iouko Ida, Marianne Ayumi Shirai
Summary: Prebiotics are beneficial compounds that can modulate intestinal microbiota and prevent certain disorders. They are traditionally used in food formulations for their health benefits, but new alternatives like edible coatings and films are being explored. These products, incorporating prebiotics, have the potential to improve food properties and probiotic bacteria survival.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Seyed Mohammad Taghi Gharibzahedi, Adel Ahmadigol, Sucheta Khubber, Zeynep Altintas
Summary: This study optimized the formulation of a new type of bionanocomposite film and achieved favorable physicochemical and microbial quality. The film exhibited excellent barrier properties, optical properties, and thermal properties, and showed significant antibacterial effects against common bacteria.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Materials Science, Multidisciplinary
Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, Han-Byul Kang, Kuk-Hwan Seol, Hyoun-Wook Kim, Jun-Sang Ham
Summary: The recent focus on developing edible packaging materials in response to environmental concerns and consumer demands has led to the exploration of whey protein as a promising and sustainable alternative. Whey protein-based edible films and coatings offer excellent mechanical and barrier properties compared to other materials, making them a valuable option for improving food packaging safety and quality.
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
Food Science & Technology
A. Marisa Ribeiro, Berta N. Estevinho, F. Rocha
Summary: Edible films and coatings are thin layers used to protect food products and enhance their nutritional value. Research on the incorporation of active compounds in these materials, such as natural extracts, is gaining interest. The focus is on improving shelf life, sensory characteristics, and nutritional content of food products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Review
Polymer Science
Gurvendra Pal Singh, Sneh Punia Bangar, Tianxi Yang, Monica Trif, Vinod Kumar, Dinesh Kumar
Summary: This review article focuses on the properties of starch-based biodegradable films and the impact of additives on their performance, as well as how they meet the demands for manufacturing biodegradable and edible food-based films.
Review
Food Science & Technology
Elham Tavassoli-Kafrani, Mala Villaddara Gamage, Ludovic F. Dumee, Lingxue Kong, Shuaifei Zhao
Summary: Edible films and coatings are eco-friendly materials that can preserve fruit quality and extend shelf life. They enhance fruit appearance, provide protection, and have antimicrobial properties. Studies have shown that using edible coatings on mangoes is an effective method for maintaining quality and prolonging shelf life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Kumar Sharma
Summary: This study investigated the effects of different biopolymer matrices on the quality characteristics of edible films produced from plum kernel protein isolate (PKPI), arrowroot starch (ARS), and plum kernel oil (PKO). A composite film containing 50% PKPI, 50% ARS, and 1% PKO (P50S50O) showed the highest glass transition temperature and tensile strength. The composite film also exhibited reduced water vapor transmission rate and improved barrier properties, which suggests potential applications in the development of edible films and reducing environmental pollution.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Gargi Ghoshal, Shivani Dr. S. S. Bhatnagar
Summary: The present study prepared thyme essential oil (TEO) nano-emulsions incorporated edible composite films using tamarind starch (TS) and whey protein concentrate (WPC). The study found that the nano-emulsion significantly improved the physical, mechanical, and barrier properties of the films. Moreover, the inclusion of WPC and TEO enhanced the shelf life of tomatoes and exhibited antimicrobial effects.
Article
Food Science & Technology
Abid Aslam Maan, Zienab Fawzy Reiad Ahmed, Muhammad Kashif Iqbal Khan, Asad Riaz, Akmal Nazir
Summary: Aloe vera gel has showed promising potential as edible film/coating material for extending the shelf-life of perishable food commodities. Blending Aloe vera gel with traditional biopolymers and lipids can tune the properties of films/coatings, but further research is needed to address technological challenges in developing Aloe vera gel-based films/coatings with easily tunable properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Henriette M. C. Azeredo, Caio G. Otoni, Luiz Henrique C. Mattoso
Summary: This paper reviews the possible roles of edible films and coatings (EFC), including primary packaging, maintaining water activity gradients between food components, controlling mass transfer in food processing, and carrying active components.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Chemistry, Multidisciplinary
Lokesh Kumar, Dakuri Ramakanth, Konala Akhila, Kirtiraj K. Gaikwad
Summary: Food preservation technologies are facing challenges in prolonging shelf life, with edible packaging made from biopolymers showing significant advancements. Edible films and coatings from natural polymers and bioactive compounds have diverse properties, including antimicrobial, antioxidant, and sensory attributes. Recent trends include film composition, nanotechnology, and safety concerns.
ENVIRONMENTAL CHEMISTRY LETTERS
(2022)
Review
Biochemistry & Molecular Biology
Frederic Debeaufort
Summary: The agro-food industry heavily relies on plastic packaging, but there is a growing need for more environmentally friendly alternatives. Molecules extracted from waste materials can be used to create active packaging, such as biopolymers and bioactive agents. These new packaging options can extend the shelf life of food, reduce the complexity of plastic materials, and improve recycling efforts.
Article
Food Science & Technology
Ali Salem, Ola Abdelhedi, Hela Kchaou, Nahed Fakhfakh, Moncef Nasri, Mourad Jridi, Nacim Zouari, Frederic Debeaufort
Summary: The addition of agar improved the rigidity and water resistance of gelatin films, making them more transparent, but did not significantly affect the mechanical and color properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Mia Kurek, Nasreddine Benbettaieb, Mario Scetar, Eliot Chaudy, Maja Repajic, Damir Klepac, Srecko Valic, Frederic Debeaufort, Kata Galic
Summary: Adding blackcurrant pomace powder enhances the functional properties of films, but results in increased water vapor permeability and moisture content, decreased mechanical properties, and reduced degradation temperatures. Additionally, antioxidant activity, color, and stability are also affected.
Article
Chemistry, Applied
Sawssen Hajji, Hela Kchaou, Intidhar Bkhairia, Rabeb Ben Slama-Ben Salem, Sami Boufi, Frederic Debeaufort, Moncef Nasri
Summary: This study evaluated the effect of shrimp and crab protein hydrolysates on composite films based on chitosan and fish gelatin. The addition of protein hydrolysates improved the color, UV-barrier properties, mechanical properties, and thermal degradation temperatures of the films. Furthermore, the incorporation of PHs increased the hydrophilicity of the films and enhanced their antibacterial and antioxidant potential, making them promising for active packaging applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Environmental
Sawssen Hajji, Naourez Ktari, Riadh Ben Salah, Sami Boufi, Frederic Debeaufort, Moncef Nasri
Summary: An increased interest in preparing wound healing agents based on bio-polymers has led to the development of nanocomposite films reinforced with chitosan-sodium tripolyphosphate nanoparticles. These films demonstrated improved UV-barrier property, tensile strength, and surface wettability with the addition of nanoparticles, although elongation at break was adversely affected. Overall, the incorporation of nanoparticles enhanced the antioxidant and antibacterial efficacies of the films and significantly improved wound healing outcomes in vivo.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Food Science & Technology
M. Kurek, N. Benbettaieb, M. Scetar, E. Chaudy, I. Elez-Garofulic, M. Repajic, D. Klepac, S. Valic, F. Debeaufort, K. Galic
Summary: This study investigated the effects of adding red prickly pear waste on the characteristics of chitosan and pectin films, revealing that prickly pear peel extract had higher antioxidant properties. The antioxidant power of extracts was around 1000 mgAAE.100 g(-1), while films had approximately 100 mgAAE.100 g(-1). Changes in film properties were more significant when powdered extracts were used.
Article
Food Science & Technology
Nandita Keshri, Ingo Truppel, Manfred Linke, Martin Geyer, Cornelia Weltzien, Pramod Mahajan
Summary: The study demonstrated a controlled-ventilated box for bulk transportation of fresh produce, tested under variable temperatures, with real-time adjustment of beneficial gas concentrations by regulating gas exchange. It also measured mass transfer coefficients for metal tubes of different dimensions and successfully conducted storage trials with cherries.
Article
Agriculture, Multidisciplinary
Nasreddine Benbettaieb, Emna Mlaouah, Sylvie Moundanga, Claire-Helene Brachais, Mia Kurek, Kata Galic, Frederic Debeaufort
Summary: This study investigated the deposition of gelatin-based coatings on the surface of PLA films, and the addition of phenolic acids to develop active packaging materials. The results showed that the coated PLA films had reduced moisture permeability and slight modification of thermal properties. The incorporation of phenolic acids induced structural changes in the gelatin, positively affecting the retention, diffusivity, and transfer rate of bioactive compounds in contact with the liquid simulant.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Materials Science, Multidisciplinary
Frederic Debeaufort, Julien Riondet, Claire-Helene Brachais, Nasreddine Benbettaieb
Summary: Single-use plastics are a major source of pollution. Biodegradable polymers, such as coated PolyLactic Acid (PLA) films, could be a better alternative due to their similar barrier properties and antioxidant bioactivity. The coating process, using a suspension of plasticized gelatin incorporating phenolic compounds, improves the barrier properties of PLA and maintains its mechanical properties.
Article
Pharmacology & Pharmacy
Pattaraporn Panraksa, Pornchai Rachtanapun, Parichat Thipchai, Eric Lesniewska, Claire-Helene Brachais, Frederic Debeaufort, Odile Chambin, Pensak Jantrawut
Summary: With the increasing interest in eco-friendly and personalized medicines, the combination of 3D printing and biomaterials derived from agro-food wastes has been proposed. This study demonstrated the feasibility of using syringe extrusion 3D printing and carboxymethyl cellulose derived from durian rind wastes to fabricate personalized theophylline films with different structures. The findings showed that the film characteristics and release profiles could be easily modified by changing the slicing parameters, offering potential for simplified 3D printing in community pharmacies or hospitals.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2023)
Article
Biochemistry & Molecular Biology
Cristina Munoz-Shuguli, Francisco Rodriguez-Mercado, Nasreddine Benbettaieb, Abel Guarda, Maria Jose Galotto, Frederic Debeaufort
Summary: Beta-cyclodextrin and allyl isothiocyanate inclusion complexes (beta-CD:AITC) are used to develop active packaging materials for fresh fruits and vegetables. This study aimed to develop poly(lactic acid) (PLA) films loaded with beta-CD:AITC and analyze changes in material properties during the release of AITC to food simulants. Results showed that a higher concentration of beta-CD:AITC increased the absorption of aqueous simulant, while avoiding the swelling of PLA in fatty simulant. The potential of these materials for high-fat fruit and vegetable active packaging applications was suggested.
Article
Biochemistry & Molecular Biology
Ana Bozovic, Katarina Tomasevic, Nasreddine Benbettaieb, Frederic Debeaufort
Summary: PLA is a bio-based and biodegradable polymer used for food packaging, but its gas barrier properties are insufficient for oxygen-sensitive foods. Coating with gelatin is a potential solution to improve PLA properties. Corona processing has been investigated as a new tool to modify surface properties and enhance gelatin crosslinking. The combination of corona processing and gallic acid showed reduced oxygen permeability and unaffected or slightly improved bioactive properties.
Article
Multidisciplinary Sciences
Ali Salem, Ola Abdelhedi, Haifa Sebii, Fadia Ben Taheur, Nahed Fakhfakh, Mourad Jridi, Nacim Zouari, Frederic Debeaufort
Summary: Gelatin derived from marine by-products is a potential alternative to traditional mammalian gelatin. The size and properties of the resulting peptide chains can be influenced by pretreatment and extraction conditions, highlighting the need for optimizing the production process for specific applications. Freeze-dried gelatin extracted from untreated skin showed the highest yield and superior surface properties compared to other gelatins.
