Article
Biochemistry & Molecular Biology
Szymon Macieja, Bartosz Sroda, Beata Zielinska, Swarup Roy, Artur Bartkowiak, Lukasz Lopusiewicz
Summary: The effect of the degree of substitution in a carboxymethylcellulose polymer matrix on the synthesis and properties of silver nanoparticles was investigated. The results showed that the degree of substitution influenced the color, UV-Vis barrier properties, and antimicrobial properties of the films. The dispersion of silver nanoparticles increased with the degree of substitution. The films have potential applications in food packaging and biomedical fields.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Marina Alloisio, Andrea Dodero, Stefano Alberti, Silvia Vicini, Maila Castellano
Summary: Polysaccharide-based composites embedding silver nanoparticles show promising antimicrobial properties due to the combination of effective biocidal properties of the silver nanoparticles and the biocompatibility and environmental safety of the naturally occurring polymeric component. The silver nanoparticles stabilized with alginate chains were successfully synthesized in situ and electrospun into nanocomposite membranes for potential antimicrobial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Multidisciplinary
Jin Zhou, Wei Liu, Xiaoyi Zhao, Yifan Xian, Wei Wu, Xiao Zhang, Nana Zhao, Fu-Jian Xu, Changyong Wang
Summary: This study proposes a new strategy for cardiac repair using melanin nanoparticles/alginate hydrogels, which possess antioxidant properties and promote macrophage polarization. The experiments in an MI rat model demonstrate that the hydrogel has good antioxidant, anti-inflammatory, and proangiogenesis effects.
Article
Food Science & Technology
Ana Rita Ferraz, Manuela Goulao, Christophe E. E. Santo, Ofelia Anjos, Maria Luisa Serralheiro, Cristina M. B. S. Pintado
Summary: This study developed a whey protein-based film to protect cheese, with the addition of melanin M2 to make the cheese darker. Experimental results showed that the film with M2 exhibited the best mechanical, chemical, and antimicrobial properties for application in cheese.
Article
Biochemistry & Molecular Biology
Neda Karimi-Khorrami, Mohsen Radi, Sedigheh Amiri, Elahe Abedi, David Julian McClements
Summary: Antimicrobial biopolymer films were prepared by incorporating thymol-loaded nanostructured lipid carriers (NLC) or nanoemulsions (NE) into Ca-alginate solutions. The NLC-loaded films showed increased porosity and surface roughness, thickness, water vapor permeability, and yellowness, but decreased water contact angle, mechanical strength, and swelling ratio. The release of thymol was slower for NLC-loaded films, especially for the NLC20 film, which also exhibited the highest antimicrobial activity. Encapsulating antimicrobial essential oils within NLCs was more effective at creating antimicrobial films with sustained release properties than encapsulating them within NEs.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
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
Chemistry, Applied
Haoyue Ning, Lixin Lu, Jing Xu, Lijing Lu, Liao Pan, Zidong Lin
Summary: This study compared the effects of different concentrations of amine-functionalized isoreticular metal-organic framework-3 loaded with carvacrol on sodium alginate composite films. The results showed that the addition of this material improved the thermal stability, light barrier property, tensile strength, water vapor barrier, and hydrophobicity of the films. Furthermore, the films exhibited sustained antioxidant and antibacterial activities, and showed potential for application in food packaging.
CARBOHYDRATE POLYMERS
(2022)
Article
Materials Science, Biomaterials
Hang Zhao, Liang Zhang, Jinsuo Lu, Shouning Chai, Jinliu Wei, Yuning Yu, Ruoyan Miao, Lvling Zhong
Summary: In this study, a polymeric antibacterial composite film was developed using polyvinyl alcohol (PVA) and sodium alginate (SA) as the substrate. The film utilized praseodymium-doped yttrium orthosilicate (YSO-Pr) to convert visible light into short-wavelength ultraviolet light (UVC) for bacterial killing. In vitro and in vivo tests demonstrated the effectiveness and safety of YSO-Pr/PVA/SA in inhibiting bacteria, as well as its good biocompatibility and sufficient tensile strength. This study highlights the potential of upconversion materials for medical dressings.
JOURNAL OF MATERIALS CHEMISTRY B
(2023)
Article
Polymer Science
Lukasz Lopusiewicz, Pawel Kwiatkowski, Emilia Drozlowska, Paulina Trocer, Mateusz Kostek, Mariusz sliwinski, Magdalena Polak-sliwinska, Edward Kowalczyk, Monika Sienkiewicz
Summary: The biodegradable biopolymer films prepared by combining carboxymethyl cellulose with fungal melanin and carvacrol showed excellent antimicrobial, antifungal, and antioxidant activities, as well as good mechanical and thermal properties. These films have the potential to be green alternatives to plastic films in food packaging applications.
Article
Chemistry, Multidisciplinary
Yufeng Lin, Cuixia Qiao, Zhihui Zhao, Yanzhi Xia, Gang Zhao, Zhixin Xue
Summary: A high-performance carrageenan/ZnO/chitosan composite film (F-CA/ZnO/CS) was fabricated using solution/dispersion casting and layer-by-layer methods. The film exhibited enhanced mechanical strength, transparency, and decreased water vapor transmission compared to carrageenan film (F-CA) and carrageenan/ZnO composite film (F-CA/ZnO). The addition of ZnO and CS also improved the antibacterial activity against Escherichia coli and Staphylococcus aureus. F-CA/ZnO/CS has the potential to be used in food packaging, wound dressings, and antimicrobial coatings.
Article
Food Science & Technology
Josemar Gonsalves de Oliveira Filho, Tainara Leal de Sousa, Mirella Romanelli Vicente Bertolo, Stanislau Bogusz Junior, Luiz Henrique Capparelli Mattoso, Tatiana Colombo Pimentel, Mariana Buranelo Egea
Summary: In recent years, there has been an increasing interest in edible films made from biopolymers for food packaging due to their biodegradable, non-toxic, and biocompatible properties. This research aimed to develop bioactive edible films based on alginate with the addition of mangaba pulp and probiotic yeast for application as food packaging material. The films showed good properties related to water, physical-mechanical, optical, and thermal, as well as containing bioactive compounds and antioxidant activity, making them potential carriers for food packaging materials.
Article
Chemistry, Applied
Ruchir Priyadarshi, Hyun-Ji Kim, Jong-Whan Rhim
Summary: Sulfur nanoparticles embedded in calcium cross-linked alginate films improved the tensile and water vapor barrier properties, as well as increased UV barrier properties and hydrophobicity of the films. The nanocomposite film exhibited antimicrobial activity, with bacteriostatic effects against E. coli and highly bactericidal effects against L. monocytogenes.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Davide Piccinino, Valentina Ubertini, Eliana Capecchi, Elisabetta Tomaino, Valeria Gigli, Raffaele Saladino
Summary: A one-pot strategy using electroactive melanin lignin nanoparticles has been developed for the synthesis of bioactive hydroxytyrosol esters. The strategy involved the co-immobilization of lipase and tyrosinase on the nanoparticles, and utilized sustainable 2-methyltetrahydrofuran as the reaction solvent. The presence of the nanoparticles improved the overall activity of tyrosinase, resulting in the selective synthesis of desired catechols.
Article
Biochemistry & Molecular Biology
Tao Wang, Zhikun Yang, Changcai Zhang, Xiaodong Zhai, Xinyu Zhang, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Jiyong Shi
Summary: Bilayer anti-ultraviolet preservation films were successfully developed by incorporating cinnamon essential oil and chitosan as the bioactive layer, and incorporating TiO2 and sodium alginate as the protective layer. The addition of cinnamon essential oil improved the antibacterial and antioxidant properties of the films. The addition of TiO2 enhanced the bioactive retention property of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Wenqian Lu, Menglin Chen, Meng Cheng, Xiaoran Yan, Rongfei Zhang, Ruiqi Kong, Juan Wang, Xiangyou Wang
Summary: Oregano essential oil was embedded into mesoporous silica nanoparticles to prepare films for protecting post-harvest Agaricus bisporus. The study found that the 0.8 wt% concentration of OEO-MSNPs resulted in a more even distribution, improving the mechanical and physical properties of the films.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Biochemistry & Molecular Biology
Anna Pietrak, Piotr Salachna, Lukasz Lopusiewicz
Summary: This study assessed the effects of salinity and full sunlight as well as their combination on the growth and metabolic parameters of two hardy ferns. The results showed that salinity and combined stresses decreased the weight and ratio of certain elements in both ferns, but increased certain compounds in one of the fern species. Overall, one fern species showed a greater adaptive potential to abiotic stresses.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Arushri Nehra, Deblina Biswas, Valentina Siracusa, Swarup Roy
Summary: Edible films and coatings are a growing trend in food packaging, providing a sustainable alternative to petrochemical-based options. Gums, as natural polysaccharides, have potential applications in the development of these edible films and coatings, helping to extend shelf life and preserve food quality.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Swarup Roy, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, Jong-Whan Rhim
Summary: Consumers are increasingly interested in natural antimicrobials and antioxidants in food processing and packaging. Grapefruit seed extract (GSE) has been widely accepted and found effective in food as an antimicrobial and coating material. This review provides an up-to-date overview of GSE-based packaging, including its extraction methods, manufacturing processes, physical properties, and food preservation applications.
Article
Chemistry, Physical
Wanli Zhang, Swarup Roy, Elham Assadpour, Xinli Cong, Seid Mahdi Jafari
Summary: There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. Green cross-linking technology, especially using citric acid (CA) as a natural green cross-linker, has been found to effectively improve the performance of BFPFs and enhance their food preservation capacity. The cross-linking of CA with different biopolymer molecules depends on factors such as CA content, reaction state, temperature, and pH.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Physical
Swarup Roy, Seung-Jae Min, Deblina Biswas, Jong-Whan Rhim
Summary: In this study, curcumin-integrated chitosan nanoparticles (CNP@Cur) were prepared and used to fabricate functional films based on mixed biopolymers. The addition of CNP@Cur significantly improved the mechanical strength, UV-light shielding properties, and hydrophobicity of the film without much reducing the transparency. The CNP@Cur on nanocomposite films also showed improved antioxidant and antibacterial activity. Overall, blending bioactive functional nanofillers improved the physical and functional properties of the bio-based film.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Biochemistry & Molecular Biology
Magdalena Chareza, Katarzyna Przygrodzka, Anna Zywicka, Bartlomiej Grygorcewicz, Peter Sobolewski, Sylwia Mozia, Marcin Smiglak, Radoslaw Drozd
Summary: Bacterial biofilms are a major problem in the wound healing process due to antibiotic resistance mechanisms. This study investigated the therapeutic properties of alginate lyase (AlgL) immobilised on BC membranes for protecting wounds from Pseudomonas aeruginosa infection. The AlgL immobilisation significantly reduced the amount of polysaccharides in the biofilm and showed synergism with gentamicin in killing bacterial cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Wanli Zhang, Swarup Roy, Parya Ezati, Da-Peng Yang, Jong-Whan Rhim
Summary: Due to the biodegradable, biocompatible, sustainable, and renewable nature of biomaterials, there is a growing interest in developing biopolymer-based food packaging films using green ingredients and strategies. Green crosslinking technology, particularly using tannic acid as a natural crosslinker, has shown promising effects in improving the performance of biopolymer-based food packaging films. The crosslink of tannic acid not only enhances the properties of the films, but also contributes to food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, David Julian McClements
Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Materials Science, Multidisciplinary
Swarup Roy, Jong-Whan Rhim
Summary: Biopolymer-based films were fabricated using a mixture of pullulan and agar, and functionalized with bioactive components such as eucalyptus essential oil and rutin. The addition of these components changed the color of the film to light yellow and increased its UV protection and antioxidant activity. The mechanical and barrier properties of the film were not significantly affected. This bioactive functional film has potential applications in active food packaging.
Article
Food Science & Technology
Wiktoria Grzebieniarz, Deblina Biswas, Swarup Roy, Ewelina Jamroz
Summary: In recent years, the demand for biopolymer films has increased due to efforts to counteract human-caused environmental damage. These films are becoming an interesting alternative to synthetic films. Multi-layered materials have been developed to overcome the operational drawbacks of single-layered biopolymer films. Compared to monolayered films, multi-layered films have better mechanical, barrier, and controlled release properties, making them more suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Mustafa Ahmed, Ipsheta Bose, Gulden Goksen, Swarup Roy
Summary: This review provides an overview of the phytochemical studies conducted on Himalayan plants regarding the estimation of anthocyanins. It concludes that various plants in the Himalayas contain significant amounts of anthocyanin, making them a potential source for the food industry.
Review
Food Science & Technology
Swarup Roy, Rekha Chawla, R. Santhosh, Rahul Thakur, Preetam Sarkar, Wanli Zhang
Summary: This review discusses the latest developments in agar-based film fabrication and its various properties, including conventional agar-based films, films loaded with active ingredients, and films in conjunction with other biopolymers. The study finds that agar-based films have superior water resistance properties compared to other biopolymers but face challenges such as high brittleness, low barrier properties, and lack of functionality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Natalia Smietana, Przemyslaw Smietana, Emilia Drozlowska, Lukasz Lopusiewicz
Summary: In this study, crayfish meat was fermented with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The effects of fermentation on microbial quality, amino acid content, sugars, ascorbic acid, and antioxidant properties were evaluated. Changes in canthaxanthin content, sulfhydryl groups, and disulfide bridges were also assessed. The results showed that lactic fermentation resulted in decreased pH, increased antioxidant activity, and positive effects on sulfhydryl groups and ascorbic acid content. These findings provide a foundation for the development of fermented products using crayfish meat.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Applied
Swarup Roy, Tabli Ghosh, Wanli Zhang, Jong-Whan Rhim
Summary: PBAT is a promising bioplastic alternative to non-biodegradable plastics, and its functional films can improve the quality and lifespan of packaged foods. The review provides an overview of PBAT film fabrication methods, physical and functional properties, and biodegradability, as well as briefly discussing its application in real-time food packaging.
Review
Food Science & Technology
Arzoo Thapa, Shivani Nishad, Deblina Biswas, Swarup Roy
Summary: With the increasing global population and growing demand for food, the application of artificial intelligence and sensors in the food industry has become more widespread. AI-assisted systems can improve food quality, provide control mechanisms, categorize foods, and predict demand, while sensors can be used for freshness sensing, pathogen detection, and other functions. This technological fusion has the potential to revolutionize the entire food industry, enabling efficient food manufacturing, optimal food processing, and high-quality food production and preservation.