Article
Food Science & Technology
Esmail Abdollahzadeh, Amene Nematollahi, Hedayat Hosseini
Summary: There is no standardized methodology for assessing the antimicrobial effects of edible films, but disc and well diffusion assays along with viable cell count methods are the most common. The key to selecting an appropriate evaluation method lies in the type of active components and materials used in producing the edible films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Polymer Science
Jancikova Simona, Dordevic Dani, Sedlacek Petr, Nejezchlebova Marcela, Treml Jakub, Tremlova Bohuslava
Summary: The study aimed to create edible packaging by combining orange essential oil and trehalose in a carrageenan matrix, resulting in decreased transmittance in UV and Vis regions and some antibacterial properties against Gram-positive bacteria. The research highlighted the influence of carrageenan amount and the combination of orange essential oil on the compatibility of trehalose with the film matrix. Different combinations of trehalose, orange essential oil, and carrageenan were found to impact the properties of the edible film, providing valuable insights for future research and applications.
Review
Food Science & Technology
Meng Wang, Zihao Wei, Zimo Zhang
Summary: Food packaging is crucial to protect food from undesirable factors, and antimicrobial edible films have gained attention due to their biodegradability, environmental friendliness, and safety. This paper reviews recent research on antimicrobial edible films based on polysaccharides, proteins, and lipids. The main substrates of antimicrobial edible films are polysaccharides and proteins, while lipids act as plasticizers and carriers for active substances. The future trend is to link antimicrobial edible films with delivery systems and develop smart and active packaging materials for monitoring food freshness.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Jana Orsavova, Irena Sytarova, Jiri Mlcek, Ladislava Misurcova
Summary: This study evaluates the impact of climatic conditions on the chemical composition and antioxidant activity of honeysuckle berries in two different areas. The results showed that the chemical composition and antioxidant activity varied depending on the cultivars, locality, and selected methods. Berries from the area with more sunshine had higher levels of certain compounds, while berries from the area with more rain had higher levels of other compounds. The findings can help in selecting the most valuable cultivars for producers and consumers.
Article
Materials Science, Multidisciplinary
Sneh Punia Bangar, Kawaljit Singh Sandhu, Alexandru Vasile Rusu, Pinderpal Kaur, Sukhvinder Singh Purewal, Maninder Kaur, Navneet Kaur, Monica Trif
Summary: This investigation explored the functional and antioxidant properties of proso millet starch and films, highlighting the higher antioxidant activity of methanol extracts and their potential commercial value in producing antioxidant-rich pharmaceuticals and food products.
Article
Polymer Science
Aji Prasetyaningrum, Dani P. Utomo, Al Farrel A. Raemas, Tutuk D. Kusworo, Bakti Jos, Mohammad Djaeni
Summary: This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/κ-carrageenan incorporated with clove essential oil by evaluating the effects on physicochemical, morphological, antioxidant, and antibacterial properties. The addition of κ-carrageenan and CaCl2 improved the surface morphology and mechanical properties of the films, while the incorporation of clove essential oil showed effectiveness in antioxidant and antimicrobial activity.
Article
Biochemistry & Molecular Biology
Eulogio J. J. Llorent-Martinez, Ana I. I. Gordo-Moreno, Maria Luisa Fernandez-de Cordova, Antonio Ruiz-Medina
Summary: This study aimed to analyze the phytochemical composition and antioxidant activity of commercial food supplements based on Moringa oleifera. The phenolic content of methanolic extracts was determined using HPLC-DAD-ESI-MSn, and antioxidant activity was assessed through ABTS(center dot+) and DPPH assays. The results showed that kaempferol and quercetin glucosides were the main contributors to the phenolic profile, and higher phenolic levels corresponded to higher antioxidant activity. The findings provide insights into the potential benefits of consuming Moringa oleifera-based food supplements.
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)
Review
Food Science & Technology
Cristina Perez-Santaescolastica, Paulo E. S. Munekata, Xi Feng, Ying Liu, Paulo Cezar Bastianello Campagnol, Jose M. Lorenzo
Summary: The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has attempted to address these issues by incorporating additives into foods or using different packaging techniques. Mediterranean herbs, with their antimicrobial and antioxidant properties, can be used to produce various active systems for packaging. The addition of essential oils from Mediterranean herbs in coatings and films can improve the performance of packaging systems and extend the shelf-life of meat products, fruits, and vegetables.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Ryan Sweet, Paul A. Kroon, Mark A. Webber
Summary: The risk of bacterial foodborne infection to human health is currently controlled by the addition of antimicrobial preservatives to food. However, the use of chemical preservatives poses health risks, making the development of improved preservatives a priority for the food industry. Plant-derived phytochemicals, particularly polyphenols, are a promising source of novel antimicrobial compounds. While there has been significant study of phytochemicals, there remains uncertainty regarding their relative efficacy, mechanisms of action, and potential for bacterial resistance.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Ana Margarida Teixeira, Clara Sousa
Summary: Medicinal plants have been traditionally used to cure illnesses, and natural compounds extracted from plants, including the Camellia species, have garnered scientific attention in recent decades. Tea and oil extracted from Camellia sinensis and Camellia oleifera are the most valuable subproducts. Several studies report the health benefits of Camellia species, particularly their antimicrobial and antitumoral activities, as well as their abundance in polyphenols like catechins.
Article
Food Science & Technology
Angelos-Panagiotis Bizymis, Styliani Kalantzi, Diomi Mamma, Constantina Tzia
Summary: This study aimed to investigate the antimicrobial activity and preservation effect of edible films with silver nanoparticle incorporation. The results showed that the addition of silver nanoparticles significantly enhanced the antimicrobial activity of the films and improved the quality characteristics of cherries.
Article
Food Science & Technology
Sofia Berti, Rosa J. Jagus, Silvia K. Flores, Chelo Gonzalez-Martinez
Summary: The physicochemical and functional properties of edible starch-based active films, which contain or do not contain natamycin and/or nisin, were analyzed. The results showed that the processing method significantly affected the properties of the films, including their transparency, resistance to rupture and stretchability, glass transition temperature, barrier capacity to oxygen, and moisture content.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Jaspreet Kaur, Jyoti Singh, Prasad Rasane, Prerna Gupta, Sawinder Kaur, Nitya Sharma, D. Sowdhanya
Summary: The incorporation of natural active components into edible films and coatings modifies their characteristics and adds value to them. A wide variety of natural additives extracted from plants, herbs, spices, seeds, fruits, vegetables etc. have been used, and these additives have overcome the adverse effects of synthetic additives on human health. The active coatings minimize pathogenic microorganisms and prevent food deterioration. The use of biowaste and bio residues obtained from the food industry for the extraction of natural active components helps in meeting the demand for healthy foods and cutting down costs.
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)
