Article
Nanoscience & Nanotechnology
Maria Arcentales, Raquel Martin-Sampedro, Ralph Santos-Oliveira, Mohamed F. Attia, Jeffrey N. Anker, Daniel C. Whitehead, Alexis Debut, Liquan Deng, Yuanna Zheng, Bing Hu, Maria P. Romero, Floralba Lopez, Frank Alexis
Summary: Natural and renewable resources from plants or animals are important for biomaterials due to their biocompatibility and availability. Lignin, a biopolymer present in plant biomass, can be used to create lignocellulosic nanoparticles with luminescent properties. These nanoparticles, derived from rose biomass waste, exhibit high photoluminescence in the near-infrared (NIR) region and have potential for bioimaging applications due to their small size, low toxicity, blood circulation, and ability to be excreted.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Review
Polymer Science
Domagoj Gabric, Mia Kurek, Mario Scetar, Mladen Brncic, Kata Galic
Summary: In the past decade, there has been a focus in the scientific and industrial community on food that has the highest nutritional and organoleptic quality, as well as appropriate safety. Efforts have been made to find emerging technologies for food processing and packaging, while also addressing the negative impact of synthetic polymers on both food products and the environment. This has led to the development of novel biomaterials with active, smart, edible, and intelligent properties. Combining non-thermal processing with new materials has created new interdisciplinary interests for researchers in both food and material sciences.
Article
Engineering, Chemical
Giulia Mugnaini, Massimo Bonini, Luigi Gentile, Olimpia Panza, Matteo Alessandro Del Nobile, Amalia Conte, Rodolfo Esposito, Gerardino D'Errico, Federica Moccia, Lucia Panzella
Summary: This study utilized grape extract to produce edible biopolymeric films with antioxidant and antimicrobial properties. The multi-layered design of the films allowed for tuning of food preservation performance, offering new perspectives in the reuse of grape pomace extracts.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Food Science & Technology
Athare Sangram Yashwant, Piyush Kashyap, Gulden Goksen
Summary: A major area of food research focuses on the study of how packaging materials, particularly protein films, can improve food preservation. Non-thermal and thermal techniques can be used to modify the properties of protein films, such as improving their water resistance and mechanical strength, ultimately reducing food waste and environmental pollution, and enhancing food quality, safety, and security.
Article
Green & Sustainable Science & Technology
Krystof Skrbek, Vilem Bartunek, David Sedmidubsky
Summary: Among alternative energy storage and production technologies, advanced heat transfer technologies have gained popularity. By adding nanomaterials, the thermophysical properties of molten salt-based composites can be improved. This review focuses on summarizing the progress in this area, including the influencing factors and preparation techniques.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2022)
Article
Polymer Science
M. M. Harussani, S. M. Sapuan, A. H. M. Firdaus, Yaser A. El-Badry, Enas E. Hussein, Zeinhom M. El-Bahy
Summary: This study examined the effects of different quantities of sorbitol and glycerol plasticizers on cornstarch-based films, finding that the film plasticized with 30% sorbitol demonstrated the best mechanical properties for food packaging applications.
Article
Polymer Science
Angela Monasterio, Emerson Nunez, Natalia Brossard, Ricardo Vega, Fernando A. Osorio
Summary: This study analyzed the mechanical and surface properties of edible composite coatings made with nanoliposomes, providing valuable information for their application in susceptible oxidizable food products.
Article
Chemistry, Applied
Aleksandra Such, Anna Wisla-Swider, Ewelina Wesierska, Ewelina Nowak, Piotr Szatkowski, Joanna Kopcinska, Aneta Koronowicz
Summary: In this study, edible chitosan and alginate coatings with turmeric or oregano additives were developed, and the dose-dependent cytotoxicity of films was evaluated. The films were shown to be non-cytotoxic in cell line studies. HepG2 cells exhibited increased cell proliferation with the addition of turmeric additives (3, 4, and 7 mg/mL of OS3), while oregano additives (1% v/v) resulted in films with higher elongation at break and tensile strength. These coatings demonstrated potent antimicrobial properties when tested on tofu.
Review
Materials Science, Multidisciplinary
Arezou Khezerlou, Hajar Zolfaghari, Samira Forghani, Reza Abedi-Firoozjah, Mahmood Alizadeh Sani, Babak Negahdari, Masumeh Jalalvand, Ali Ehsani, David Julian McClements
Summary: This review explores the potential of combining edible coating materials with non-thermal processing technologies to enhance the quality, safety, shelf life, and sustainability of food products. Edible coatings made from food-grade ingredients can provide necessary mechanical and barrier properties, and functional additives can further improve quality and extend shelf life. Non-thermal processing techniques, such as high hydrostatic pressure and pulsed light, can inhibit the growth of pathogens and spoilage microorganisms. This combined approach has been successfully applied to perishable foods. Rating: 8/10.
Article
Energy & Fuels
Xuehong Wu, Maotiao Gao, Kai Wang, Qiangwei Wang, Chuanxiao Cheng, Youjian Zhu, Fangfang Zhang, Qi Zhang
Summary: Paraffin composite phase change materials with graphene nano-platelets (GNPs) and carbon nanotubes (CNTs) showed stable thermal conductivity at room temperature for 20 days and 40 days, respectively. The thermal conductivity of the composites increased the most when the mass fraction of GNPs or CNTs was 5%. The DSC curves of the GNPs/paraffin composites moved forward compared to those of pure paraffin and CNTs/paraffin composites, indicating higher thermal conductivity and more accurate experimental operation procedure.
JOURNAL OF ENERGY STORAGE
(2021)
Article
Polymer Science
Mohammad F. Bostanudin, Eugen Barbu, Kai Bin Liew
Summary: Polymeric colloidal nanocarriers based on hydrophobically grafted carbohydrates show promising potential for increasing percutaneous penetration of hydrophilic actives. BMO-PUL nanocarriers demonstrated good stability, particle size range, and release profile, with slightly faster release in acidic conditions best described by a first-order kinetic model. In vitro studies using human skin cells showed low toxicity and a significant enhancement in active permeation when encapsulated in BMO-PUL nanocarriers, suggesting their potential for percutaneous delivery applications.
Review
Polymer Science
Arash Moeini, Parisa Pedram, Ehsan Fattahi, Pierfrancesco Cerruti, Gabriella Santagata
Summary: Edible polymers and secondary natural compounds used as thin layers in food packaging materials enhance food quality, prolong shelf-life, inhibit microbial growth, and protect against oxidation. The mechanical and gas barrier properties of these materials can be modulated by adjusting the formulation and experimental procedure.
Review
Food Science & Technology
Francisco Javier Blancas-Benitez, Beatriz Montano-Leyva, Lizet Aguirre-Guitron, Cristina Lizbeth Moreno-Hernandez, Angel Fonseca-Cantabrana, Luz del Carmen Romero-Islas, Ramses Ramon Gonzalez-Estrada
Summary: Fruit production has globally increased due to higher consumption in human diet, but significant losses can occur during production. The postharvest stage is crucial for fruit preservation, and edible coatings are used to control moisture and gas exchange between food and the environment. Edible coatings offer the advantage of incorporating active substances, improving shelf-life, organoleptic, and nutritional properties of fruits.
Article
Polymer Science
Forouzan Sabzipour-Hafshejani, Armin Mirzapour-Kouhdasht, Diako Khodaei, Mohammad Sadegh Taghizadeh, Marco Garcia-Vaquero
Summary: This study demonstrates the potential of WP + FGH coatings in prolonging the shelf-life of chicken breast fillets, reducing cooking loss and quality changes, and inhibiting bacterial growth.
Article
Polymer Science
Fatemeh Razmjoo, Ehsan Sadeghi, Milad Rouhi, Reza Mohammadi, Razieh Noroozi, Saeede Safajoo
Summary: The study found that PVA blend films with Zedo gum had better properties compared to pure PVA films, but some properties may decrease with higher ZG content. However, films with higher ZG concentration are suitable for packaging various food and non-food products.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
