Review
Chemistry, Applied
Rezvan Zibaei, Sara Hasanvand, Zahra Hashami, Zahra Roshandel, Milad Rouhi, Jonas de Toledo Guimaraes, Amir Mohammad Mortazavian, Zahra Sarlak, Reza Mohammadi
Summary: Studies have shown that edible films with desirable properties can be produced by optimizing the type and amount of compounds in formulations. Future research trends include deepening the understanding of molecular structures of emerging gums and addressing the shortcomings of films based on these gums.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Ana Bourbon, Maria J. Costa, Luis C. Maciel, Lorenzo Pastrana, Antonio A. Vicente, Miguel A. Cerqueira
Summary: CMC-based films containing free curcumin and curcumin-loaded nanohydrogels were produced and characterized in this study. The incorporation of curcumin-loaded nanohydrogels led to a significant decrease in film thickness and water vapor permeability, affecting water affinity properties. The addition of nanohydrogels also reduced the tensile strength values of CMC-based films.
Review
Food Science & Technology
Jenani Sutharsan, Jian Zhao
Summary: Bioactive edible packaging films have gained increasing attention as a result of concerns over the excessive use of petroleum-based synthetic packaging materials for food. Among various materials, chitosan stands out as the most suitable polysaccharide due to its biodegradability and biocompatibility. However, its poor barrier and mechanical properties limit its application as a food packaging material. Numerous studies have been conducted to enhance the characteristics of chitosan films by modifying preparation techniques and incorporating other natural substances to create composite films. This paper provides an overview of these modifications and their impact on the physicochemical and biological properties of chitosan-composite edible films.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Thuy T. B. Tran, Rebecca McCullum, Quan Vuong
Summary: Edible seaweed hydrocolloid-based films and coatings have gained attention due to their good properties, but limited applications due to hydrophilicity. Incorporating fruit by-product extracts can improve the performance and enable the development of active films and coatings for food. This review provides comprehensive information and highlights the potential of fruit by-product components in seaweed-based films and coatings.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Inyoung Choi, Dongchan Shin, Ji Sou Lyu, Jung-Soo Lee, Hong-geon Song, Mi-Nam Chung, Jaejoon Han
Summary: This study successfully developed a water-soluble edible film based on sweet potato starch. By optimizing variables such as acetylation, amidated pectin, and calcium chloride, the film showed excellent water solubility, making it suitable for food packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Celia Maria Iniesta, Maria Dolores Garrido, Macarena Egea, Maria Belen Linares, Irene Penaranda
Summary: Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan and agar-agar were used for the gels, and gelatin and alginate+maltodextrin for the films. Through quantitative descriptive analysis (QDA) conducted by a trained tasting panel, it was found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.
Article
Chemistry, Applied
Jinseok Park, Jeongmin Nam, Haesung Yun, Hyoung-Joon Jin, Hyo Won Kwak
Summary: In this study, a water-stable and mechanically robust fish-derived gelatin (FG) film was successfully prepared using alginate dialdehyde (ADA) as a crosslinking agent. The mechanical strength and Young's modulus of the FG/ADA composite film significantly increased with an increase in the content of ADA, with FG/ADA10 film showing stability under wet conditions. The crosslinking process with ADA not only improved the mechanical properties but also enhanced the antioxidative capacity of the FG/ADA edible film, suggesting potential practical applications in the edible film-based packaging industry.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Yitong Dong, Yajing Li, Zhengxin Ma, Zhilu Rao, Xuejing Zheng, Keyong Tang, Jie Liu
Summary: Similar to other water-soluble polymer films, pure soluble soybean polysaccharide (SSPS) films are rigid and brittle, limiting their practical applications in food packaging. This study investigated the effects of three commonly used polyol plasticizers on the properties of SSPS films. The addition of plasticizers significantly improved the ductility and water content of the films. PEG400-plasticized SSPS films showed the highest transparency and thermal stability, while sorbitol-plasticized films had better tensile strength and water vapor barrier properties. Glycerol-plasticized films had the highest elongation at break, moisture content, and water solubility.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Burcu Gokkaya Erdem, Sevgin Diblan, Sevim Kaya
Summary: The study aimed to discuss the relationship between water vapor transmission rate (WVTR) and moisture sorption isotherms (MSIs) of whey protein, soy protein isolate, and carboxymethyl cellulose films, revealing the differences in permeability, diffusivity, and solubility properties among the studied films. Results showed that CMC films had the highest WVTR due to their high water vapor adsorption capacity, leading to the lowest diffusivity, while films with the highest solubility exhibited the lowest diffusivity.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jing Wang, Xinyu Sun, Xingfeng Xu, Qingjie Sun, Man Li, Yanfei Wang, Fengwei Xie
Summary: This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)-gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films.However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS-gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Hongbo Sun, Xinnan Liu, Yue Huang, Xiaojing Leng
Summary: This study investigates the effects of cellulose nanocrystals on whey protein isolate films with natural colorants under freeze-thaw conditions. The results show that freeze-thaw treatment reduces the strength and increases the permeability of the films. The oral tactility and visual effect produced by the films can affect people's preference.
Article
Agriculture, Multidisciplinary
Yue Zhang, Yang Li
Summary: The study focused on developing edible films using navy bean starch, compared with corn starch films, to evaluate their potential for food packaging applications. The addition of sunflower oil was found to improve the water vapor barrier and mechanical properties of the films.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Ha-Seong Cho, Won-Young Lee
Summary: This study investigated the valorization of novel HG-type hybrid citrus pectins and their application as packaging materials. The hybrid citrus pectin films exhibited superior physical properties compared to commercial citrus pectin film, including higher mechanical strength, flexibility, and lower water solubility. The monosaccharide composition of pectins showed strong relationships with the film's mechanical and barrier properties, which could be useful for tailored modification of citrus pectin-based packages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Iftikhar Ahmed Channa, Jaweria Ashfaq, Muhammad Ali Siddiqui, Ali Dad Chandio, Muhammad Ali Shar, Abdulaziz Alhazaa
Summary: Starch and gelatin are natural biopolymers that can be used as alternatives for synthetic polymers in packaging films. The addition of food colors and plasticizers to gelatin films improved moisture blocking effect and mechanical properties. The developed films have the potential to be used for packaging in various industries.
Article
Chemistry, Applied
Yue Cheng, Xiaosong Zhai, Yuhao Wu, Cheng Li, Rui Zhang, Chanchan Sun, Wentao Wang, Hanxue Hou
Summary: Natural waxes were incorporated into starch/gelatin films to address the issue of strong hydrophilicity. The addition of waxes reduced the storage modulus and complex viscosity of the films, while increasing their water resistance and surface hydrophobicity. However, certain waxes also decreased the tensile strength of the films.
Article
Engineering, Chemical
Gamal ElMasry, Pere Gou, Salim Al-Rejaie
Summary: In this study, a non-iterative method based on the dichromatic reflection model and principle component analysis (PCA) was proposed to detect and remove specular highlight components from hyperspectral images. The method effectively reduced the specularity and significantly improved the quality of the extracted spectral data, outperforming other specularity removal methods over datasets of hyperspectral and multispectral images.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Agricultural Engineering
Gamal M. ElMasry, Elena Fulladosa, Josep Comaposada, Salim S. Al-Rejaie, Pere Gou
Summary: The study aims to use hyperspectral imaging techniques to predict the composition of sliced dry-cured ham and develop accurate predictive models, with a focus on defining optimal protocols for image preprocessing and selecting representative data.
BIOSYSTEMS ENGINEERING
(2021)
Article
Food Science & Technology
E. Fulladosa, L. Guerrero, A. Illana, A. Olmos, E. Coll-Brasas, P. Gou, I. Munoz, J. Arnau
Summary: The study aims to define optimal measurement conditions for instrumental texture analysis on the surface of dry-cured ham and determine the end of process. Results indicated that using a small probe in position 2 provided the most discriminant conditions, and the maximum classification accuracy was achieved when combining ITAS with weight loss. Further industrial-level studies are needed to validate these findings.
Article
Food Science & Technology
E. Coll-Brasas, P. Gou, J. Arnau, A. Olmos, E. Fulladosa
Summary: The study quantified the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Drying at 20 degrees Celsius was found to have a beneficial effect on texture, especially for low target weight loss. Contour plots and predictive models can be used to define optimal processing parameters.
Review
Biochemistry & Molecular Biology
Mehrajfatema Zafar Mulla, Md Ramim Tanver Rahman, Begonya Marcos, Brijesh Tiwari, Shivani Pathania
Summary: Poly lactic acid (PLA) is a compostable and recyclable sustainable alternative, with challenges in brittleness and delicacy that can be improved through nanoparticle reinforcement. PLA shows promising potential as a replacement for traditional petrochemical-based polymers in food packaging applications.
Article
Materials Science, Multidisciplinary
Gabriela Eugenia Fematt-Flores, Ingrid Aguilo-Aguayo, Begonya Marcos, Belen Arely Camargo-Olivas, Rogelio Sanchez-Vega, Mayra Cristina Soto-Caballero, Nora Aidee Salas-Salazar, Maria Antonia Flores-Cordova, Maria Janeth Rodriguez-Roque
Summary: This research compared the properties of edible films based on casein and whey protein isolate. The results showed that the properties of the edible films depended on the type of milk protein used. It is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.
Article
Food Science & Technology
Andres Abea, Pere Gou, Maria Dolors Guardia, Sancho Banon, Israel Munoz
Summary: The study found that the addition of salt and olive oil affects the dielectric properties of tomato homogenates, which is crucial for the design of dielectric heating processes.
Review
Food Science & Technology
Andres Abea, Pere Gou, Maria Dolors Guardia, Pierre Picouet, Marina Kravets, Sancho Banon, Israel Munoz
Summary: Dielectric heating is a promising alternative to conventional thermal treatment of fluid foods, offering higher thermal efficiency, better heating uniformity, and improved sensory and nutritional qualities of the products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Microbiology
Anna Austrich-Comas, Cristina Serra-Castello, Anna Jofre, Pere Gou, Sara Bover-Cid
Summary: This study assessed the behavior of L. monocytogenes in chicken-based dry-fermented sausages and investigated the effects of a bioprotective starter culture. Simulations with predictive models were conducted to understand the contributing factors. The study found that the bioprotective starter culture effectively suppressed the growth of L. monocytogenes and enhanced the antimicrobial activity. The efficacy of high-pressure processing and corrective storage was evaluated, and it was observed that high-pressure processing had a better effect in samples with higher a(w).
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Andres Abea, Marina Kravets, Pere Gou, Maria Dolors Guardia, Xavier Felipe, Sancho Banon, Israel Munoz
Summary: Computer simulation models were used to study radiofrequency heating of liquid foods on a conveyor belt. The models estimated the voltage across the electrodes and simulated the heating of tomato puree mixtures. The experimental results matched well with the simulation models, indicating the importance of considering convective heat transfer for accurate temperature distribution.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Mar Giro-Candanedo, Israel Munoz, Pere Gou, Elena Fulladosa
Summary: New consumer demands for improved food processing and new value-added products have necessitated accurate labelling and nutritional claims, particularly for lower sodium products. The application of Multi-energy X-ray absorptiometry (MEXA) technology in determining nutritional information in sliced packaged dry-cured ham for the industry was studied. The study analyzed the effect of acquisition conditions, analysis approach, fat content, and measured area of slices, and the potential for including a 'salt reduced' nutritional claim. Implementation of MEXA technology together with a labelling system is necessary to support personalized nutrition for consumers.
Article
Food Science & Technology
Maria Font-i-Furnols, Michela Albano-Gaglio, Albert Brun, Juan Florencio Tejeda, Marina Gispert, Begonya Marcos, Cristina Zomeno
Summary: This study compares the characteristics of pork belly from different pig breeds and sexes. It found that the sex of the pigs affects the characteristics of the belly, which could be used as a criterion for determining the destination of the bellies. Immunocastrated Duroc crossbred males produce firmer and thicker bellies, with a thinner skin, which are advantageous for slicing and further processing.
Article
Microbiology
Anna Austrich-Comas, Anna Jofre, Pere Gou, Sara Bover-Cid
Summary: The behavior of Salmonella during the production process of low-acid chicken dry-fermented sausages was assessed. The impact of different processing times, such as the use of starter culture, corrective storage, and high-pressure processing (HPP), was evaluated. The safety of the sausages relied on the decrease in Salmonella counts through the process, and predictive models based on the gamma-concept could be used as decision support tools for producers. Combining HPP and corrective storage strategies enhanced Salmonella lethality.
Article
Food Science & Technology
Anna Austrich-Comas, Cristina Serra-Castello, Maria Viella, Pere Gou, Anna Jofre, Sara Bover-Cid
Summary: This study evaluates the behavior of Staphylococcus aureus in sliced dry-cured ham with different packaging conditions and temperatures. The results indicate that the behavior of S. aureus is highly dependent on factors such as storage temperature, packaging conditions, and product water activity.
Article
Food Science & Technology
Krisztina Rita Dornyei, Ilke Uysal-Unalan, Victoria Krauter, Ramona Weinrich, Loredana Incarnato, Igor Karlovits, Giancarlo Colelli, Polymeros Chrysochou, Margaret Camilleri Fenech, Marit Kvalvag Pettersen, Elena Arranz, Begonya Marcos, Valeria Frigerio, Annalisa Apicella, Selcuk Yildirim, Fatima Pocas, Matthijs Dekker, Lahti Johanna, Veronique Coma, Milena Corredig
Summary: Redesigning food packaging solutions to be more sustainable is a difficult task due to the complexity of the entire food value chain. This work aims to provide an overview of sustainable food packaging terms and definitions, and proposes an updated definition that is specific to food packaging and easily understandable by all stakeholders. The holistic approach considers all aspects of the food-packaging unit, including food safety and functionality, while addressing challenges along the supply chain. The goal is to develop a sustainable food packaging solution that is contextual, suboptimal, and constantly validated.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
